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First Use of AMNPS, Pork Loin

post #1 of 19
Thread Starter 

I just got my A Maze N Pellet Smoker (AMNPS) so I had to give it a try. I had a small piece of pork loin which I brined overnight in 2 litres (1/2 gallon) water, 125 ml (1/2 cup) koser salt, 125 ml (1/2 cup) brown sugar, 5 ml (1 teaspoon) garlic powder.

 

 

I put the AMNPS in my grill on indirect heat for 30 minutes to burn off any excess oils as per instructions.

 

 

 

While that was going on, I unhooked the control box from the Bradley and put in on a block of wood and then pushed it against the mounting stops. This leaves about 1/4 inch between the box and the mounting hole for more air flow. The A Maze N products website suggests Bradley smokers some time have an airflow problem. I hope this allows enough air and still allows me to get the Bradley up to temperature.

 

 

I dried the pork loin with a paper towel and added my home made Passing Wind Estate Rub.

 

 

I preheated the Bradley to 230 and while that was happening, I loaded up one arm of the AMNPS with oak as I figure it will not take too long to do a piece of pork this small and one arm is supposed to last 3 hours.

 

 

I purchased their package that includes a propane torch for lighting. It was breezy and the torch took a second to light. No real problem. I held if for 45 seconds to the hole as instructed.

 

 

The flame came up as it was supposed to but there was a stiff breeze and it kept blowing out until I moved the AMNPS to a sheltered spot. I let it burn for 10 minutes, blew it out and then blew on the coals until cherry red.

 

 

 

I put the pork in and put the AMNPS on the bottom of the Bradley. I tented foil over it to protect it from the element that was a few inches away and to protect it from drips from the loin.

 

 

Now I am waiting for it to cook.

 

Here's the thing. One of the reasons I got the AMNPS was the Bradley pumped out tons of white smoke with its puck smoking system. If I smoked anything for over an hour it had a strong taste. The AMNPS is putting out smoke but it barely whisping out of the vent. There was so little I broke my own rule and looked while it was cooking. There is a line of smoke coming from the AMNPS that be clearly seen when you look. Am I just so used the billowing smoke from the puck system that I am looking for too much smoke now. Is just whisps out the vent appropriate?

 

Anyway, I will post more Qview when the loin is finished.

post #2 of 19

If it is burning good it will have TBS not a lot. you may not have it burning good.If it is burning good then you have it working right. When i try t take a pic of TBS most of the times you can't see it.

Happy smoken.

David

post #3 of 19
Looks good so far, Disco...keep us posted!

Red
post #4 of 19
Thread Starter 
Quote:
Originally Posted by themule69 View Post

If it is burning good it will have TBS not a lot. you may not have it burning good.If it is burning good then you have it working right. When i try t take a pic of TBS most of the times you can't see it.

Happy smoken.

David

 

Thanks, David. It seems to be burning down at the rate that is predicted. Thanks for the input, I will keep my fingers crossed.

Quote:
Originally Posted by SeenRed View Post

Looks good so far, Disco...keep us posted!

Red

Thanks, Red. Will do.

post #5 of 19
Thread Starter 

The pork loin is cooked and served. I cooked it to an internal temperature (IT) of 150.

 

 

 

The verdict: Stunning! It was a simple small piece of pork loin cooked with a basic brine and rub. It was moist, nicely smoked and well seasoned. The AMNPS was fantastic. One arm of the smoker burned for 3 1/2 hours and the smoke flavour had none of the strength or off taste that the smoke from the Bradley pucks did. The AMNPS is a great product that gives a great result. Thanks to the members of this forum for recommending it.

post #6 of 19

That looks great.  Buy some dust for it to cold smoke cheese.

post #7 of 19

Looks really nice Disco!  Don't you just love that thing!!!!  I have the tube version and love it!

 

Yummy looking loin there!  Plus....you made me giggle every time you post the name of your rub!  tee-hee!

 

Kat

post #8 of 19
Keep in mind disco that you can put in another row of pellets at the other starter side and light it at the same time as you did the other end if you want a bit more smoke.
post #9 of 19
Thread Starter 
Quote:
Originally Posted by c farmer View Post

That looks great.  Buy some dust for it to cold smoke cheese.

Thanks, Farmer. I ordered some pecan and apple sawdust when I ordered the AMNPS. I was planning on using the apple on some cheese and my favourite smoke for bacon has been pecan. I can hardly wait.

Quote:
Originally Posted by KathrynN View Post

Looks really nice Disco!  Don't you just love that thing!!!!  I have the tube version and love it!

 

Yummy looking loin there!  Plus....you made me giggle every time you post the name of your rub!  tee-hee!

 

Kat

Thanks, Kat. Thought I loved my Bradley but this is a new level. This forum has put me on to so many good things. I used to stuff sausage with my Kitchen Aid (akin to getting a root canal by a proctologist). Now, I have an LEM and it is slick. My first ribs sucked and this site introduced the 3-2-1 system. Now, the AMNPS which gives a great smoke. The only down side, I may gain weight.

 

I will have to set aside some time to go to a few sites and give good reviews to the AMNPS. A product that does what it says it will so well deserves customer support. Actually, I understand the owner of the company is a member of the Forum. I will ask him where he would like me to give some reviews.

 

Passing Wind Estates is my acreage on the mountain. Fortunately the missus puts up with my sense of humour.

 

Disco

post #10 of 19

I knew you were going to like your AMNPS. Wait until you do a long smoke and check your smoker after 10 hours and still see that blue puff of smoke coming out. Smoke is like seasoning meat correctly, always looking for the right amount, not too much not too little. Congratulations!


Edited by Woodcutter - 6/8/13 at 7:45pm
post #11 of 19
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post

I knew you were going to like your AMNPS. Wait until you do a long smoke and check your smoker after 10 hours and still see that blue puff of smoke coming of coming out. Smoke is like seasoning meat correctly, always looking for the right amount, not too much not too little. Congratulations!

Thanks, Woodcutter. You are right. I started cooking 40 plus years ago. The best thing about it is you are always making it better. The AMNPS is another rung on a great ladder.

 

Disco

post #12 of 19
That loin looks Awesome Disco!!!!
Happy you are liking the AMNPS and found a great way to make it work in the Bradley!!!! Very ingenious!!!
post #13 of 19

Nice, Disco!  Looks delicious!  I'm glad it turned out so good.  Todd's little gadgets are certainly amazin'!

 

Red

post #14 of 19
Thread Starter 
Quote:
Originally Posted by S2K9K View Post

That loin looks Awesome Disco!!!!
Happy you are liking the AMNPS and found a great way to make it work in the Bradley!!!! Very ingenious!!!

 

Thanks, Dave. This device is going to make me even more addicted to smoking.

 

Quote:
Originally Posted by SeenRed View Post

Nice, Disco!  Looks delicious!  I'm glad it turned out so good.  Todd's little gadgets are certainly amazin'!

 

Red

Thanks, Red. I owe so much to you and the others who are so generous with your experience. I would never have found this without the forum.

 

Disco

post #15 of 19
Thread Starter 
Quote:
Originally Posted by geerock View Post

Keep in mind disco that you can put in another row of pellets at the other starter side and light it at the same time as you did the other end if you want a bit more smoke.

Thanks, geerock, but obviously I was getting too much smoke from the pucks. The one row gave a great taste even though it showed less smoke than I am used to.

 

Disco

post #16 of 19

Great Job Disco!!

I use cheap disposable pans under my meat to catch the drippings.  They clean up pretty easy, and you can usually get a few smokes out of them.  If the get ugly, just throw thew away.

 

The AMNPS is gaining popularity among Bradley users. Those darn pucks are expensive!!

 

Thanks for a GREAT post Disco!!

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #17 of 19
Thread Starter 
Quote:
Originally Posted by TJohnson View Post

Great Job Disco!!

I use cheap disposable pans under my meat to catch the drippings.  They clean up pretty easy, and you can usually get a few smokes out of them.  If the get ugly, just throw thew away.

 

The AMNPS is gaining popularity among Bradley users. Those darn pucks are expensive!!

 

Thanks for a GREAT post Disco!!

 

 

Todd

Thanks, Todd. 

 

I agree the pucks are more expensive, If they gave a better result I wouldn't care. However, the main benefit of the AMNPS is the significant improvement in the taste of the food. Of course, I won't be unhappy saving the money as well.

post #18 of 19

Nice Job Disco!!!

 

Todd makes it so easy!!!

 

 

Bear

post #19 of 19
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Nice Job Disco!!!

 

Todd makes it so easy!!!

 

 

Bear

And I like easy!

 

Disco

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