AMNPS Smoke times

robby6pack

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Jul 6, 2017

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• Sep 2, 2017

• #1

I'm no Smokololigist and I'm sure this has been beaten to death, but here goes.  I did a mailbox mod and everything works just fine.  I have read many posts about the AMNPS not working at all.  I started a brisket last night at midnight.  I got 8.5 hours of smoke from the AMNPS.  Great right?  Long story, Dad and me had 16 foot wood fired pipe smoker.  Smoke to the meat until you pulled it off.  I am sure the 8.5 hours is great and not complaining, but I am looking for suggestions to extend to 10 or better.  What are the benefits to closing the top exhaust off a little bit versus restricting the air input to the mailbox?  First off, is there any real benefit for having smoke on the meat for more than 8.5 hours?  

 

daveomak

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• Sep 2, 2017

• #2

The AMNPS holds about 1# of pellets..    whether it smokes for 8 hours or 10 hours, you are getting the same amount of smoke in both situations....  Different pellet flavors smoke for different length of time...   density of variety of wood has a lot to do with it...  

 

robby6pack

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Jul 6, 2017

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• Sep 2, 2017

• #3

So more to do with the pellets than air flow at this point.  Good to know.  Thanks.  Ant reason to have smoke on the meat any longer?

 

daveomak

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• Sep 2, 2017

• #4

Robby6pack said:

 
So more to do with the pellets than air flow at this point.  Good to know.  Thanks.  Ant reason to have smoke on the meat any longer?

Click to expand...

Personal preference as to the length of time... 

 

robby6pack

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Jul 6, 2017

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13

• Sep 2, 2017

• #5

DaveOmak said:

 
Personal preference as to the length of time... 

Click to expand...

Does brisket gain any more of a smoky flavor exposed longer?  I know you said personal preference, but is there a point where the smoke isn't really doing anything?  

 

daveomak

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• Sep 2, 2017

• #6

IMO....   Smoke penetrates best before the fat starts to melt...  Then it collects on the fatty surface and adds flavor...

meat-smoking-hot.gif

• daveomak
• Aug 18, 2017

.......

meat-smoking-cold.gif

• daveomak
• Aug 18, 2017

.. 

 

dward51

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Nov 24, 2011

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McDonough, GA

• Sep 2, 2017

• #7

Also pellets are not going to give as strong a flavor profile as that real wood smoke pipe you were talking about.  It's just the nature of the pellet.  Another factor is what are the pellets made of?  Are they 100% flavor wood pellets, or a blend of flavor wood and a base wood like Alder (this is common).  100% flavor wood pellets are more expensive and can be harder to initially light depending on the wood.  But 100% pellets will give a stronger flavor of the type of wood than a blend as the Alder base is a very mild, almost flavorless wood.   That is why you will sometimes see posts about pellets not having as strong a smoke flavor as a stick burner.  It's not an apples to apples comparison.