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.
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.
