How often do you have to fill the wood chip tray, also do you by chips or do just make you own? Thank you. Planning on buying an electric smoker this week-end, looking at the 40" at Sam's for $299, and the Bradley. Thank You
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I never use my wood chip tray.
I use my AMNPS all of the time.
Click the business card at the bottom of the page "A-MAZE-N-SMOKER".
Great, got mine in Nov and it's been great going ever since. Done chicken, standing rib roast, baby back ribs and boston butt, working on buckboard bacon next.
Look at the threads from Bearcarver he has a world full of info on all aspects and recipes for smoking.
to reply to earlier post about the wood tray, i fill it once an hour, and it works well.
it holds heat well, even when cold and windy. One thing though...the digital temp gauge is not very accurate. I run a digital remote temp gauge in it and I have calibrated that one. It is on +/- 1 degree. the one that comes on the unit has been off by as much as 32 degrees. Make sure you get a second reliable temp reading on it so your results are as expected.
Other than that, it works great. Good by for any who are thinking about it.
I use the smoke tray and replace the chips about every hour.
I use alder,red oak, maple and fruit wood that I turn out myself .
I also buy hickory etc. in bags. That is still cheaper than Bradey pucks.
If you have a cabinet or furniture manufacturer near you,you could check them for sawdust.
Bradley's dump the pucks when the smoke goes clear, claiming the clear gas is bad for you. I have read it is just the opposite. That is a fine way to sell more pucks.
Good luck with the smoker.
Ps. 1936 sounds familiar.
For anyone looking for cheap or free saw dust.
#1 The best dust would be from a Radial Saw, Chop Saw (miter saw), or Crosscuts from a Table saw. Most other dust is either too heavy or too light.
#2 I worked in Cabinet shops for many years, and had my own shop for 10 years. The only way you can get hardwood sawdust without any flake board, fiber core, or soft woods not good for smoking, like Pine, would be if your personal friend has a shop. Other shops are not going to bother to separate their sawdust for you. In most shops, all of the dust from all the machines gets sucked up into the same collection system, which mixes good smoking dust with dangerous to use dust.
#3 Chainsaw dust should not be used unless you drain your chain oil & replace it with cooking oil.
I have a sawdust box under the saw. I clean it out well if making sawdust for smoking I find the best way is to mount a multi blade dado set. Coniferous-wood has been used for various fish and is said to be very good. * Reference Smoking Salmon and Trout by Jack Whelan.
I have done planked salmon with cedar boards and it tasted great.
Jack's book is a great addition to yor smoking library.
If you're using the chip burner that is built in, what usually happens is when you first put chips in, it takes awhile to start smoking. Then soon it's smoking too heavy. Then after awhile it will be just right, but not for long before it starts to taper off down to nothing. Then it's time to put more in to start the cycle over.
Or you can get an AMNPS and some pellets. Then learn to get it lit properly. Then it will smoke just right for up to 12 hours, without touching it.
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