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Which A-Maze-N-Smoker do I need plus other questions.

post #1 of 6
Thread Starter 

Hey guys I was asked to cook for a wedding reception for next saturday and I want to produce the best goodies possible. The last couple smokes I haven't been to happy with my results. I have a ECB electric and I have been using chunks. It seems that im getting to much smoke and instead of the nice TBS I'm getting tons of white smoke. I haven't wrapped my chunks in foil and don't want to. So, I figure that a A Maze N Smoker would provide ample amounts of smoke and I wouldn't have to constantly add wood chunks. So what A Maze N Smoker should I get since I I'll be cooking at around 225 degrees...also should I get pellets or the dust. 

 

  My other question is how much meat do I need to feed about 30 people? All help would be greatly appreciated. Thanks.

post #2 of 6

Call Todd at Amazen Products and ask him which model would be best in your smoker he's great guy and can get you started out right. As for how much food what are you going to serve meat wise and sides?

post #3 of 6
Quote:
Originally Posted by LsPilot82 View Post
 

Hey guys I was asked to cook for a wedding reception for next saturday and I want to produce the best goodies possible. The last couple smokes I haven't been to happy with my results. I have a ECB electric and I have been using chunks. It seems that im getting to much smoke and instead of the nice TBS I'm getting tons of white smoke. I haven't wrapped my chunks in foil and don't want to. So, I figure that a A Maze N Smoker would provide ample amounts of smoke and I wouldn't have to constantly add wood chunks. So what A Maze N Smoker should I get since I I'll be cooking at around 225 degrees...also should I get pellets or the dust.

 

  My other question is how much meat do I need to feed about 30 people? All help would be greatly appreciated. Thanks.

I have always used the following rules of thumb for cooking for medium to large groups.

 

1.  If there are going to be plenty of side dishes, assume 1/4 to 1/3 pound of meat per person - unless you have a football team or a bunch of teenage boys, or some other highly carnivorous group, then go up to 1/2 pound per person.

2.  If you cook bone-in pork shoulders, or briskets, I assume 75% of the starting weight on the package is the max I end up with to feed folks.

3.  For Baby back pork ribs, 3-4 ribs per person average.  If there are other meats being served, I don't go below 2-3 ribs/person.  Pork spare ribs if not trimmed St. Louis style - drop one from the above counts.

 

At a reception - people are not likely to eat more than 1/2 to 3/4 pounds of food total.  In a typical mixed group - you will have some on the dainty end and some heavy eaters, but 1/2 pound fills up most folks.

 

I usually use the above rules of thumb to rough out the amount I need, then add 15-25% extra for unexpected guests, and to ensure that people see lots of food, so they don't feel at all embarrassed to take what they want.  I almost always end up with a good amount of leftovers with this approach - but I'd rather have too much than not enough.

 

Good Luck!

post #4 of 6

What Pineywoods said. Just talked to Todd and he is a real nice guy. Told me which products to buy and why. Even told me how to use it in my smoker. Will surely deal with him again. You won't be disappointed.

post #5 of 6
Thread Starter 
Thanks guys for all the info. I just received my 12in a maze n smoker with the master blend bag of pellets. I'm doing a rack of spares right now and so far so good. I'm getting some good tbs. I do however think I need to put a heat shield over the electric coils. In the instructions it says not to use water in the pan, I was wondering if you could? That would act as a heat shield itself. Right now I do not have the pan in the smoker so there is nothing between the heating element and the a maze n smoker, except for about two feet of space. What do you guys suggest?
post #6 of 6
Quote:
Originally Posted by LsPilot82 View Post

Thanks guys for all the info. I just received my 12in a maze n smoker with the master blend bag of pellets. I'm doing a rack of spares right now and so far so good. I'm getting some good tbs. I do however think I need to put a heat shield over the electric coils. In the instructions it says not to use water in the pan, I was wondering if you could? That would act as a heat shield itself. Right now I do not have the pan in the smoker so there is nothing between the heating element and the a maze n smoker, except for about two feet of space. What do you guys suggest?

Fill your water pan with sand, cover with foil. That will create a heat sink, and your smoker will hold temps better and there won't be any moisture to interfere with the AMNTS. I have been using sand in my water pan for a longtime and will never go back to water.
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