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post #1 of 7
Thread Starter 



First time posting here, found tons of great info over the last week. I seasoned the smoker yesterday, and smoked some baby back pork ribs today. They should be coming off in a half hour or so. I cant ever leave my equipment alone, always modding and trying to find out what works best. This smoker is no exception! I find the temp gauge to be much more accurate than many reported, my neighbor's Maverick showed within 5 degrees today at many different times. I don't know if I can bank on it, but so far so good. I did find that by removing the chip loader completely and installing a Vance and Hines baffle from my motorcycle that I was able to get much more consistent airflow and smoke from the AMNPS. In 3.5 hours I used 3/4 of one row of pit masters choice. I further tweaked it by adding a small fan that goes low as 1 cfm. Worked like a champ!! 




post #2 of 7

smokin, morning and welcome to the forum.....  Great mod....   Vance and Hines ???? haven't heard that name since the 60's when I was racing.....   congrats on a great mod to your smoker...     Dave

post #3 of 7
Thread Starter 
Thanks! Yep Vance and Hines are still putting out some of the top exhaust systems on the market. I run my bike without baffles and drew my conclusion on an educated size guesstimate. It fits really well imo. I work for Ultrasource (formerly Koch Equipment) and we build and sell commercial smokehouses in the $20,000 range and up. All of them use electric blowers and heating elements. I had this fan from an old project and it fit in quite nicely! Anyway thanks for the comment and ill post up the first Boston butt tomorrow when its done.
post #4 of 7
Thread Starter 


Wow- Boston butt turned out FREAKIN AWESOME!!!!!! I followed recipe from here, finishing sauce, and time... sweet time...  12 hours 32 minutes. dry smoke, sprayed every hour from 160-195. Right at 11 hours on 15oz of oak in the AMNPS. The fan proved its worth with the consistent heat and smoke. I did end up removing the chip tray after the first 2 hours to see how it worked, under 250 It seems like a solid option, over 250 it likely would prove to be a better heat shield for the AMNPS.  2 hours wrapped in a large towel in my cooler. The bone came out completely clean as you can see. I never knew.......... This will be the first of many!!!! BIG Thanks to all who posted their results and opinions for everyone to try ! Oh and yes that is my favorite bourbon that shared in this smoke.







Edited by SM0KIN - 5/26/13 at 9:28pm
post #5 of 7

Dave, nice job on the butt.....   I think you've got it...      Dave

post #6 of 7
Well done Dave and nice bark. I have an 8#er on right now. I'm about 6.5hrs into this smoke.... Smells soo good right now. Best of luck to you on future smokes
post #7 of 7
Thread Starter 

Thanks guys, I cant believe in all my years of grillin and smokin I never even tried cooking one. Now I need to make up for lost time lol. My wife and kids tried it last night and were amazed. I have had great success with ribs over the years and will be definitely cooking a butt every time ribs are on the menu. This was also my first ever dry smoke, as I have always used a pan of water/seasonings. I was very skeptical about the finishing sauce, as well as the apple juice/Captain Morgan spray. Those contributed immensely to the flavor have been added to my refrigerator stock. I vacuum sealed the meat up last night and refrigerated. I cant wait till lunchtime today!!!



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