AMPNS Low Output

Chef JimmyJ said:

That's a Gen1 same as mine, except a 30". There should be few issues as that model is used with thousands of AMNPS and generally is problem free needing no special mods. I sticking with the high moisture from adding water that is holding down smoke production...JJ

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China Cowboy said:

 
I have read quite a few article on the AMPNS and have even called the manufacturer but am still having trouble.  

I have no problem getting the pellets lit.  Followed the directions and it works like a charm the problem is that there isn't that much smoke produced.  I have even lighted both ends of the maze and it still is only marginally better.  

I believe the problem to be a lack of oxygen.  I have tried every trick in the book with opening the smoking tray and loading tube in every configuration imaginable and even with both of them pulled out but still can't get good smoke generation.  

However when i open the door or pull the AMPNS out it starts billowing smoke.  Any suggestions or tips on how to get more smoke generated?  

Also, manufacturer said to remove water tray. Thoughts on this.  Seems like it would dry the meat out with lower humidity. 

Thanks!!

I'm located in Central Texas with a MES 30 I believe gen 1 or 2.  Controller in the back, glass door, and exhaust up top with remote.  I am placing the AMPNS elevated to the left of the wood chip box and have even tried it on its own rack as well.  

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daRicksta said:

 
I've used the AMNPS for 5 years and overall it's been a great product, way better than using wood chips. But I continue to have problems with it going out in my MES 30 Gen 1, but I blame that on poor airflow under certain conditions inside the smoker. When the AMNPS can burn for hours outside a smoker but then gets snuffed out inside, the problem is the smoker. For me, doing cold smokes on cold days is a prime condition where the AMNPS keeps needing to be re-lit. Haven't done my first cold smoke--or any smoking--this year yet but when I do my next cold smoke, I'm trying out Dust in my AMNPS since I'm told it stays lit better during those smokes. 

Where did you read that Masterbuilt recommended removing the water pan? In my owner's manual it says to keep it in place. I keep mine empty and foiled over to use as another grease trap. I think the water pan serves to distribute heat and smoke inside the smoker. Sure you can use the smoker without it but you may need to do some temp adjustments and perhaps rotate meat around if the absence of the water pan creates a hot spot up the middle of the MES. I'm not saying it will but that it could. 

The MES is so well-insulated dried-out meat isn't a problem unless you overcook the heck out of it. It doesn't need more humidity. That won't happen if you either insert a therm probe inside a roast or you keep close watch over ribs (I don't insert a probe into pork ribs). With ribs, I go both by appearance, bend, and total cooking time.  

Filling the water pan with water only steams, not smokes, whatever you're trying to slow cook in the smoker. The water surface of the pan is too large for the interior of the smoker. For me, one of the marvels of my MES 30 Gen 1 is that it's turned out a bunch of great Q for such a small and relatively inexpensive electric smoker. 

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Bearcarver said:

 

Bear

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daRicksta said:

 
I think perhaps that you're one of the guys who advised about keeping the water pan empty and foiled over. Trying it as a heat sink didn't work so good for me after I spilled the playground sand onto the bottom of my smoker. Cleaning up damp greasy playground sand is not fun but it does teach a lasting lesson. 

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