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A-Maze-N vs ProQ Cold Smoke Generators - Page 14

post #261 of 318

I use the tray type smoke generator at 2400 ft. Smoke is supplied to a 22 cft product chamber via an external firebox. By using a 10 ft. run from the firebox to the product chamber and 6 ft, chimney, once a draft is started, no fan is needed.

 

 

LL

 

 

photo 000_0028.jpg

Small fan being used to assist in getting draft started.

 

100_1573.jpg

 

LL 


Edited by Mr T 59874 - 1/11/16 at 3:21am
post #262 of 318

I brought a Amazen based on things I have read on this board and it should arrive tomorrow.

post #263 of 318
Thanks for the info! Wade, the first adapter you linked looks like it would be perfect, my chimney is 2x4 inches looks like a nice match.

I will definitely look into getting one of those fans. I think it will help a lot.

Question? It seems to me that installing the fan on the intake side would prevent exposure to heat, smoke, and humidity from the smoker cabinet, while accomplishing the same amount of airflow. Right? Any down sides?
post #264 of 318

I sent Todd a PM as well a few days ago.  I would send him a direct email. (That you can find on his website, or email sales) to get a faster response.  Not sure, he must be really busy in the shop these days!  

 

Ken

post #265 of 318

I know from personal experience that Todd may respond to a PM but he always answers an email.

post #266 of 318
Will try that. Thanks
post #267 of 318
Quote:
Originally Posted by nevrsummr View Post

Question? It seems to me that installing the fan on the intake side would prevent exposure to heat, smoke, and humidity from the smoker cabinet, while accomplishing the same amount of airflow. Right? Any down sides?

 

Sucking the air from the flue will cause a slight drop in pressure in the main chamber which will result in a gentle air flow in at the bottom over the smoke generator. By blowing the air in at the bottom, although it will be the same volume of air, the air flow over the smoke generator is likely to be more intense causing it to burn faster and the smoke temperature to increase. Depending on the design of your smoker though this may not make much of a difference in the cooking chamber. At altitude it may even help to keep an AMNPS alight. Also by forcing the air in it will effectively increase the pressure inside and you are more likely to leak smoke around any seals if they are not a perfect fit - which can be a problem if the smoking chamber is indoors. By sucking from the flue and effectively reducing the pressure inside the cooking chamber any air flow at the seals is likely to be inwards.

 

For me I use this smoker only for cold smoking and so having the fan in the flue is not a problem due to heat.

post #268 of 318
Quote:
Originally Posted by Phil Dugan View Post
 

Good info here. I just bought an amps but was a little disappointed to see it mas maid in china .

I'm a little confused.  The first dozen pages of this thread focused on the pride taken that these were made in America.  

I've got an Amazen tube smoker and use it in almost every hot or cold smoke.  

Did something changed over the past 5 years?   Has manufacturing moved to China?  That would be a shame.

post #269 of 318
Good info Wade. Thanks. Came across a heat exchanger yesterday that I will modify into a exhaust system. I figure it will help with cold smoking and dehydrating.
Edited by nevrsummr - 1/14/16 at 8:21am
post #270 of 318

I'm thinking something like this. I will have to re-think a damper but it should work
post #271 of 318

I personally have trouble keeping my amaze going and staying lite, But for some reason my amaze tube works with no problems at all. But i personally like my Smoke miester best works all the time. www.smokemiester.com

post #272 of 318
Hi Tuffer,
I have no experience with Smole Miesters. Are the two dampers the only controls? What holds the pellets in place and let's the ash out? How do you light them? I went to their website but all I found was how to install one.

Thanks.

JD

But i personally like my Smoke miester best works all the time. www.smokemiester.com
[/quote]
post #273 of 318

Hello Jd 

There is a screen at bottom of the can with a baffle that lets the ash out there is also a screen at the exit stack with a baffle. once your lit open bottom damper to control amount of smoke . I usually get a 12 hour smoke with a mix of pellets and chips. I've gotten 18 hours with the ext, to light them i just throw a fuel pellet on top let it burn out usually 4 to 5 min give or take. 

https://youtu.be/jfL0r2Bt4yI. << decent vid on the smoke miester. all made in US. 

post #274 of 318
Hi Tuffer. I have no experieñce with this product--actually I've never heard of it before.

The website says it puts out pure dense smoke. That it is not thinned out like smoke producers with a fan/pump. That sure doesn't sound like TBS to me.

It also sounds as if they approve of the production of creosote in the cook chamber???

Gary
post #275 of 318
Hi Tuffer,
Thanks for the link. It Answered all my questions.

JD
post #276 of 318

Hi Gary, All i know is it works great on my cold smoker, You can adjust the amount of smoke whether light or heavy, Never had an issue and ive smoked about 200 lbs of cold smoke sausage and another 100 lbs of cheese with no issues, I've tried several ways to produce smoke for my cold smoke house and for me the meister works great. I use my amaze tube for short smokes But for a long 12 18 hour walk away and not have to touch the thing the meister is great. They are a local company in Oakland California i stumbled across their product at a fair about a year ago.Thanks for the input

post #277 of 318

I have just watched the SmokeMiester promotional video and it works in a very similar way to the old Smoke Daddy generators - however, because SmokeMeister has a larger barrel diameter, they do not need the air pump to keep it burning. From the video though it looks as if it produces a lot of smoke - similar to the free burning tube smokers. It is not clear how well this can be regulated using the bottom air vent and for hot smoking in the Gas BBQ (as shown) it would be fine, however it would produce way too much thick white smoke to cold smoke there - as there is no air flow through the gas unit. Using it in something like an offset smoker when cold smoking could probably give sufficient air flow to reduce the effects of the billowing smoke.

post #278 of 318
Quote:
Originally Posted by GaryHibbert View Post

Hi Tuffer. I have no experieñce with this product--actually I've never heard of it before.

The website says it puts out pure dense smoke. That it is not thinned out like smoke producers with a fan/pump. That sure doesn't sound like TBS to me.

It also sounds as if they approve of the production of creosote in the cook chamber???

Gary


Wow---Reminds me of the Smoke Grenades we used in Vietnam!!

 

Toss a couple of them before the Medivac Choppers come in, and they could pick up all the Wounded & be gone before the Dense Smoke cleared the area.

 

I wonder how that Charcoal Lighter Fluid tastes.

 

I'll stick to my Amazing Smokers.

 

 

Bear

post #279 of 318
Quote:
Originally Posted by Bearcarver View Post
 


Wow---Reminds me of the Smoke Grenades we used in Vietnam!!

 

I wonder how that Charcoal Lighter Fluid tastes.

 

Bear

 

Ahh The sweet smell of napalm... It would surely bring back memories I think

post #280 of 318
Quote:
Originally Posted by Wade View Post
 

 

Ahh The sweet smell of napalm... It would surely bring back memories I think


No not Napalm---That was Fire Destruction.

 

Smoke Grenades covered the whole area with dense Smoke (like some Smoke Generators), so Choppers could come in & pick up wounded guys without being shot up on the way to the choppers.

 

 

Bear

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