MES not enough smoke - have the AMNPS

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rhaugle

Smoke Blower
Original poster
Apr 10, 2015
113
16
Hey all,

Im having some trouble lately... as the title says, I have the AMNPS but I still hardly get any smoke flavor on my meat. The only thing I can think of is it may be my pellets? Im using an oak pellet right now... Do I need to go to a hickory or even mesquite pellet? I've seen/read that with electrics, it is very easy to OVERSMOKE food, but again, im not getting any smoke flavor... help please! 
 
could be several things. the exhaust vent must be wide open. Then placement of AMNPS and airflow come into question. Which MES are you working with ? Proper lighting technique can also be a factor.
 
My vent is always open. The AMNPS works well, I know this because its burned every pellet in it by the end of my cooks. I have the 40" BT. AMNPS goes in bottom left corner, sitting on top of some wire mesh type stuff so its an inch off the bottom and breaths from all sides... My question is more about the amount of smoke.. if changing the pellets will be enough? 
 
If you smoke meat then go in and sit down to dinner, you won't taste much smoke flavor...  You have been "conditioned" to the smoke...   The next day it will probably taste fine....
 
 
My vent is always open. The AMNPS works well, I know this because its burned every pellet in it by the end of my cooks. I have the 40" BT. AMNPS goes in bottom left corner, sitting on top of some wire mesh type stuff so its an inch off the bottom and breaths from all sides... My question is more about the amount of smoke.. if changing the pellets will be enough? 
I've found the best place for the AMNPS in an MES 40 BT is on the right end of the bottom rack. Then you can use the chip dumper to adjust air flow---Need more air flow, pull Chip dumper out a couple inches & rotate it 180°. Need less Air Flow, push it back in.

If you are getting plenty of smoke, but it doesn't taste smoky enough for you, try Hickory---That is almost all I use.

Also, Like Dave said, after smoking & hanging around the smoke, you might not taste as much smoke as is really on the meat. Try some the next day.

Bear
 
If you smoke meat then go in and sit down to dinner, you won't taste much smoke flavor...  You have been "conditioned" to the smoke...   The next day it will probably taste fine....
I told my wife the same thing last night. If I've been in the smoke and i smell like smoke I can't really taste it. I smoked two kinds of sausage yesterday and they look great but I have no idea how smokey they are until I taste them again today
 
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Another area to check is your pellets. Did you switch brands recently? Some pellets aren't 100% pure wood. They will use a low flavor wood for the bulk and add some oak wood to give it some flavor or use wood flavorings added to the mix in order to cut costs. Read the label carefully. If it says 100% oak (instead of just 100% wood) you'll be sure you're putting more "real" flavor where you want it. Todd has 100% pure (whatever flavor) wood pellets. It makes a difference.
 
 
I've found the best place for the AMNPS in an MES 40 BT is on the right end of the bottom rack. Then you can use the chip dumper to adjust air flow---Need more air flow, pull Chip dumper out a couple inches & rotate it 180°. Need less Air Flow, push it back in.

Bear
Bear,

do you have a picture on here of your set up? How do you keep juices from dripping onto the amnps?
 
 
Bear,

do you have a picture on here of your set up? How do you keep juices from dripping onto the amnps?
This one doesn't show it well, but the AMNPS is on the right below my shield. (If you look real close you can see it)

The "Shield" is just a 9" X 12" foil pan cut in half & turned upside down above the AMNPS on a lower rack. (I save the other half for when this one gets too cruddy.

Most of the time I smoke things in a foil pan, on a wire cooling rack, but when I do things right on a smoker rack, that can drip, I do it like below:

Note:  You can see all the drippings on the Shield, that would have been in my AMNPS:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009002/IMG_0446.jpg.html
 
 
This one doesn't show it well, but the AMNPS is on the right below my shield. (If you look real close you can see it)

The "Shield" is just a 9" X 12" foil pan cut in half & turned upside down above the AMNPS on a lower rack. (I save the other half for when this one gets too cruddy.

Most of the time I smoke things in a foil pan, on a wire cooling rack, but when I do things right on a smoker rack, that can drip, I do it like below:

Note:  You can see all the drippings on the Shield, that would have been in my AMNPS:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009002/IMG_0446.jpg.html
Thanks. I will try this next with some hickory pellets. Hoping that solve my issue!
 
My AMPS works perfectly on the bottom of the smoker, shielded under the water pan, next to the heat element. Also using the chip loader for air flow adjustments. I put the AMPS in the smoker with the lit end towards the rear and next to the heat element. I found that it helps the AMPS stay lit when it's burning end is closer to the element in the first hours of the smoke, then by the time the AMPS is halfway through its burn, it stays lit easier maybe due to it drying out after a few hours and the second half that's farther away from the element keeps burning. With the AMPS under the water pan there's no need for any other shielding so it get maximum air flow as well as smoke distribution.
 
I hide my AMNPS under the water tray, did a macgyver on my chip loader, bought a new loader for when I use chips, now I can adjust smoke with the damper, works awesome
 
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