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AMNPS Rookie Mistakes - Page 2

post #21 of 30

I say a guy online using a hairdryer to blow the embers.  Worked pretty well.

post #22 of 30
Quote:
Originally Posted by Lizardman View Post
 

So that nobody feels sorry for this fumbling rookie, thought I'd post a before/after of the pork butt...I actually raised the temp for this slab-o-meat to 240 degrees thinking it would compensate for the larger damper opening, probably another rookie mistake:

 

 

Looks good to me.

post #23 of 30
Thread Starter 
Quote:
Originally Posted by Lizardman View Post

Great idea Bear, I'll give that a whirl....Thanks to everyone for the useful feedback!

The Amazen gadget works fine outside of my MES 30, I'm moving it around the inside grates to see if I can find a spot with the best draught to encourage the air flow...I'm smoking some mojo chicken leg quarters today...
post #24 of 30
Thread Starter 
Quote:
Originally Posted by Lizardman View Post


The Amazen gadget works fine outside of my MES 30, I'm moving it around the inside grates to see if I can find a spot with the best draught to encourage the air flow...I'm smoking some mojo chicken leg quarters today...

 

Per Todd, I moved the Amazen gadget to the top rack, pellets stayed lit and the 'inside turbulence' Todd mentioned was definitely there...As an added smoke source I did a couple of dumps of pellets into the onboard chip loader, they smoke up *SO* much better than wood chips!

post #25 of 30
I also tried out last night my new AMNPS in my MES30. I have to figure out how to keep the meat drippings from reaching it. I am currently searching the forum. But didnt see a TRUE solution for this. Any suggestions?
post #26 of 30
Quote:
Originally Posted by SwampDog35 View Post

I also tried out last night my new AMNPS in my MES30. I have to figure out how to keep the meat drippings from reaching it. I am currently searching the forum. But didnt see a TRUE solution for this. Any suggestions?


Will This help???

Half of a foil pan, upside down. You can see the drips that landed on it, instead of on the Amazing.

It wasn't needed for this smoke, but I put it in anyway.

 

Bear

 

DSC02770.JPG

Edited by Bearcarver - 6/11/15 at 1:44pm
post #27 of 30

Good advice

 

Gary

post #28 of 30


Thanks for the advice. I had 4 whole (split chickens) in last night and the drippings hit the AMNPS. 

post #29 of 30
Quote:
Originally Posted by Lizardman View Post
 

So that nobody feels sorry for this fumbling rookie, thought I'd post a before/after of the pork butt...I actually raised the temp for this slab-o-meat to 240 degrees thinking it would compensate for the larger damper opening, probably another rookie mistake:

 

 

:points:For the results.

:points:For not giving up.

Well done.

post #30 of 30

What a great help. I picked up my new AMZNPS and will smoke a small pork picnic tomorrow. I did buy a propane torch to light and thanks to the video link Bear sent me I bought a Wagner heat gun to get it smoking fast. I have an old wire rib rack that I will set it on for better air flow. and plan to pre dry my hickory pellets in the microwave for a minute before I load them.Can't wait to Smoke.

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