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Smoky Mountain Series Model 3605GD gas smoker and AMNPS

post #1 of 15
Thread Starter 

Is any one using the AMNPS in a Smokey Mountain gas smoker?

I had a visit from a cousin last year who has a Smoky Mountain Series  Model 3605GD  gas smoker. He was so impressed with the way the AMNPS worked in my MES 30 that he has contacted me wanting more information on the AMNPS.

One of his main smokes is salmon or kokanee and he had a problem getting the heat low enough. I found a solution to that on SMF with a needle valve regulator, he feels comfortable that his "too hot" problem is solved so now the smoke issue.

Is any one using the AMNPS in a Smokey Mountain gas smoker? If yes did it require mods? Does it work well?

Any comments would be appreciated.

Thanks,

Dick

post #2 of 15

IMHO and from experance the AMPS does not dance well in a gas smoker! The propane or natural gas flame eats up to much oxygen! A AMNPT tube smoker is better for this aplication! You can always mod your gas smoker with a mailbox like I did mine if you want that 12 hrs. smoke time.

Here is a link to my mod on a Smoke Hollow 44" gas burner.http://www.smokingmeatforums.com/t/155584/getting-rid-of-the-wood-boxes-in-my-smoke-hollow-44-gasser

post #3 of 15
Thread Starter 

Thanks for your input Wolfman. I will pass that along to my cousin. I have read before where the flame burning consumed most of the oxygen and I am not sure how that unit is vented. I saw another post on here where he had built a metal box under the smoker to hold the AMNPS. I might shoot Todd the question and see if he has any input.

Good smokin'   and thanks

post #4 of 15
I have a GOSM big block and use the AMNPS for cold smoking. I don't see Any reason to use the AMNPS when smoking with the burner on as I get enough smoke from the chip box. I haven't tried to smoke anything below 225° on the GOSM
post #5 of 15
I just used my 12" AMNTS in my GOSM to smoke pepperoni. Todd recommended the tube for my altitude and for using in the gas smoker. It works great in the smoker until you get above 285. After that it needs to be located in a mailbox or other container and piped in. Temps for this smoke ranged from 100 up to 170.
post #6 of 15
Thread Starter 

Dirtsailor,

Thanks for your input. He also lives in Oregon but much lower than you (Gold Hill). I think your input on to him and hopefully it works out. I know that he has been using a cast iron skillet and alder dust up to this point and he does mainly fish and tries to keep the temps low. That is where he has been having issues.

Hope the pepperoni turned out great, was following your thread, looks like you had great help.

Curious, where is the picture taken in your avatar? I fish your area a fair amount each summer and love catching kokanee! Nice country for sure!

Thanks

post #7 of 15
Not sure how the Smokey Mountain gasser is constructed but I use both my AMNPS and AMNPS with my Masterbuilt gasser by having the pellet tray residing under the burner using a cage I made that supports the pellet tray. The burner draws the fresh air from below causing a constant flow of fresh air going through the cage giving fresh mojo to the pellets.


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post #8 of 15
Thread Starter 

Thanks Craig,

Had ran across your photos in a search. It looks like you have a back added but no front or door? Correct?

I am assuming it works well for you?

Dick

post #9 of 15

The back plate has a role of hole similar to the sides.  Yes it works pretty well.  Inside I have a cast iron skillet residing above the ring to help distribute the heat.     I found having the skillet sitting on the ring caused it to get too hot and didn't allow enough air flow.   Now there are bricks on both sides with a circular grill on the bricks and the cast iron skillet on the grill.  Maybe I'll take some pics today.

post #10 of 15
Thread Starter 

Craig,

Thanks...pics would be great!

Dick

post #11 of 15
Quote:
Originally Posted by azbohunter View Post

Dirtsailor,
Thanks for your input. He also lives in Oregon but much lower than you (Gold Hill). I think your input on to him and hopefully it works out. I know that he has been using a cast iron skillet and alder dust up to this point and he does mainly fish and tries to keep the temps low. That is where he has been having issues.
Hope the pepperoni turned out great, was following your thread, looks like you had great help.
Curious, where is the picture taken in your avatar? I fish your area a fair amount each summer and love catching kokanee! Nice country for sure!
Thanks

I took that photo of one of my boats while we were at Timothy Lake. Timothy sits just south of Mount Hood. It's a reservoir and it gets drained down during the winter. I'm not sure how the fishing is on it. But Crawdads oh man it's full of Crawdads! Now for Kokanee I like Paulina Lake. Hasn't been as good the last few years. Tui Chub issues.
post #12 of 15
Thread Starter 

I know of Timothy Lake but have never been there. Familiar with the area though. I have never fished Paulina but do spend at least two weeks at East Lake the past few summers. Love it there, might have to take a day and go to Paulina this summer. Also will be spending a week at Lave Lake in mid June of '15 and a month on the Columbia east of The Dalles for walleye and salmon/steelhead.

Love Oregon in the summer

post #13 of 15
The last weekend in September I host a wooden boat gathering at Paulina. Has always been one of my favorite lakes here in Central Oregon. We avoid most of them during the summer. Just to many people anymore. We do pack our kayaks into some remote lakes and do some camping or we'll kayak into camps that aren't accessable otherwise.
post #14 of 15
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

The last weekend in September I host a wooden boat gathering at Paulina. Has always been one of my favorite lakes here in Central Oregon. We avoid most of them during the summer. Just to many people anymore. We do pack our kayaks into some remote lakes and do some camping or we'll kayak into camps that aren't accessable otherwise.


Try the mouth of Deschutes in September, you think Paulina is crowded??

post #15 of 15
First 4 shots show how I have my skillet set up in the gasser. Bricks, grate, skillet.

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Here's a couple more shots of the AMNPS cage showing the back plate and then the bottom perforated

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