Hello all!
I just added an electric smoker to my collection (
https://www.academy.com/shop/pdp/ma...l-stainless-steel-electric-smoker-with-window) and ordered an AMPS. It seems that most people recommend using this over the wood chip compartment that is built in.
Here is where you come in:
- Is the AMPS really better than the built in wood chip piece? Why?
- If I choose to use the AMPS where is the best pace to put it and how far open should I leave the wood chip loader?
- Any other advice for someone switching from a stick burner and propane to electric?
Thanks in advance and Happy Smoking!
1. Yes, the
AMNPS is superior Like Norman said, it can set there and give you smoke for hours at a time. Best thing is it gives you smoke at a steady rate (slow) and is not dependent on the heating element. Not to mention how easy it is to find pellets around town.
My
AMNPS gave me 11 hours of continuous smoke during my test. That is a lot of smoke flavor over a long time. I find it great for long cold smoking sessions like overnight doing my Salmon.
You can do the same thing in your new MES 40, just leave the heat off, put your smoker maker in, and let her run. Just be sure to achieve the recommended leathality temperature after for killing any bacteria or such.
2. Here again, Norman gave you great advice. For me, I removed the entire sheet metal fallderall in the bottom, then connected my own version of a Mailbox Mod.
But that's me. Just using an
AMNPS,
AMNTS in your stock and standard MES is fine as well. Much less work.
The chip feeder opening is to help control how much air is drafted through the Smoker Oven as it runs. You are looking for a thin blue-ish smoke leaving the top vent. Not thick smoke. So it's a trial and error sort of thing, learning as you go.
3. By now I would imagine you have enough experiance to judge the temperature and degree of done-ness you like. I'd be betting you will find an electric smoker more user friendly, and easier to control. More of a set it and forget it.
Especially with an
AMNPS, or an
AMNTS in play to make the smoke.
I'm still tending to over smoke things in mine. So I need to smoke for shorter periods.
I think of mine as an outdoor oven that I can add smoke to. Because by design, these things are more an oven than an old fashioned smoke house.
We just need a few changes to make them perfect, like the AMNPS or TS to make smoke independently of the heating function.
It's a new tool to work with and learn to run. Easy to work with, and great for freeing you up to do other things while the meat gets a slow and low cooking.
Don't try to over think it. Put something in it following a recipe, sit back and grab a beer, then go fix the beans and tator tots to go with it.
Go look at Bear's advice's about the MES. He's done a lot of write ups and recipes.