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Mes30 with amnps tip

post #1 of 15
Thread Starter 
Just tried my first smoke with the amnps, and followed all the directions...microwave the pellets, let it burn for 10 min, open the loader 2 inches and moved the tray out an inch or two. It kept going out, so I took a hair dryer to it for about 4 min. That was the trick. It's up and smoking great now. [IMG]


post #2 of 15

I'll be watching

post #3 of 15
Thread Starter 
Do you guys light both ends of the amnps or just use one?
post #4 of 15

I only light 1 end to get a nice light blue smoke.

post #5 of 15
Quote:
Originally Posted by nuke x View Post

Just tried my first smoke with the amnps, and followed all the directions...microwave the pellets, let it burn for 10 min, open the loader 2 inches and moved the tray out an inch or two. It kept going out, so I took a hair dryer to it for about 4 min. That was the trick. It's up and smoking great now. [IMG]



Nuke  x, Well you got it going . You may have burned 1/4 of a row by blowing that much air on it. You don't need or want as much smoke as you were generating. The amps is designed to smolder. You want a TBS (thin blue smoke)  You don't want white smoke

I have used a hair dryer (today) and 30 to 45 seconds on low produces a nice cherry. Keep your top vent wide open and your loader out 1.5 inches . Experiment learn your smoker.

Here is a great shot of Thin Blue Smoke.

http://www.smokingmeatforums.com/g/i/267280/a/163880/white-smoke/    Jted

post #6 of 15

Glad you got it going. I always spend 15 min getting mine going good. If I rush it that is when I have problems. Yes I have lite it from both directions and in the middle for a larger smoker.

Happy smoken.

David

post #7 of 15

I've never microwaved my wood pellets and I store them in their plastic bags in our uninsulated garage. Haven't had any problems with the pellets absorbing moisture. I use a propane torch to light them following all the advice I've received from Todd and Bearcarver. I light one end and insert the burnt end first so that it faces the rear wall. I figure the airflow is greater in the rear of the MES 30 Gen 1 and I believe from my own success I've been proven right.

post #8 of 15
Thread Starter 
Quote:
Originally Posted by jted View Post


Nuke  x, Well you got it going . You may have burned 1/4 of a row by blowing that much air on it. You don't need or want as much smoke as you were generating. The amps is designed to smolder. You want a TBS (thin blue smoke)  You don't want white smoke
I have used a hair dryer (today) and 30 to 45 seconds on low produces a nice cherry. Keep your top vent wide open and your loader out 1.5 inches . Experiment learn your smoker.
Here is a great shot of Thin Blue Smoke.
http://www.smokingmeatforums.com/g/i/267280/a/163880/white-smoke/    Jted


Thanks for the tip. I somehow caught the middle section on fire too, so it was smoking everywhere. I guess there is a learning curve to using the amnps. Food turned out awesome though. It was the best salmon I've ever had.


post #9 of 15

Nice looking smoke  

 

Gary

post #10 of 15
Quote:
Originally Posted by nuke x View Post


Thanks for the tip. I somehow caught the middle section on fire too, so it was smoking everywhere. I guess there is a learning curve to using the amnps. Food turned out awesome though. It was the best salmon I've ever had.



Looks great. Did you brine it first? I've read recommendations to brine salmon before smoking it.

 

After I started using the AMNPS I've never gone back to wood chips.

post #11 of 15
Thread Starter 
Quote:
Originally Posted by daRicksta View Post


Looks great. Did you brine it first? I've read recommendations to brine salmon before smoking it.

After I started using the AMNPS I've never gone back to wood chips.

I read up and almost did brine it, but didn't. I just added some blacking seasoning, and smoked it until it hit 150. I'm telling you, it was amazing. My gf doesn't even like salmon, and asked if we can smoke some this Saturday.
post #12 of 15
Quote:
Originally Posted by nuke x View Post


I read up and almost did brine it, but didn't. I just added some blacking seasoning, and smoked it until it hit 150. I'm telling you, it was amazing. My gf doesn't even like salmon, and asked if we can smoke some this Saturday.

I'm like you. I'm not a big fan of brining. I think about three years ago I smoked a salmon filet without brining it first and it also turned out great. I've read some advisories on cold smoking salmon, that you've really got to be careful about avoiding food borne illnesses. Not sure if professionally-smoked salmon is cold or hot smoked.

post #13 of 15
Quote:
Originally Posted by nuke x View Post


I read up and almost did brine it, but didn't. I just added some blacking seasoning, and smoked it until it hit 150. I'm telling you, it was amazing. My gf doesn't even like salmon, and asked if we can smoke some this Saturday.


nuke I missed seeing the Salmon in the back, but that looks good. I have been brining my salt water fish, I may give a dry cure a try next time I do some.Thanks for the point and sharing

post #14 of 15

All the Salmon I do is in dry brine.  The size of the pieces dictate how long it gets brined and then smoked. 

post #15 of 15
Quote:
Originally Posted by cmayna View Post
 

All the Salmon I do is in dry brine.  The size of the pieces dictate how long it gets brined and then smoked. 


I wasn't familiar with dry brining salmon so I did a Google search and found this: http://www.salmonuniversity.com/rs_htss01_index.html

 

I got a kick out of the fact that this Tom Nelson set up a whole online "university" dedicated to everything salmon. I love it. Saved it to my bookmarks since this is exactly how I will smoke salmon this summer after the Copper River salmon hit the stores. In fact, I'll settle for my homegrown/caught Puget Sound king salmon.

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