The exterior of the smoker gets quite hot. Much more than I thought. It will burn your hand if you hold it there. It still seems to use very little electricity as is so its not a big deal. But still, perhaps gen 3 could be much better insulated and use better foam.
The expanding foam insulation and no window on yours really kicks up the efficiency.
-Kurt
That would make the unit more expensive, and based on your results would you really pay $50 or $100 more to save $0.10 every time you smoke? All smokers get hot too the touch, its just the nature of the game.
But still, perhaps gen 3 could be much better insulated and use better foam.
Actually, I have the new 40" Bluetooth and I can put my hand on the sides and top without getting burned, although I don't know why I would.
That would make the unit more expensive, and based on your results would you really pay $50 or $100 more to save $0.10 every time you smoke? All smokers get hot too the touch, its just the nature of the game.
Your right I do have a couple of branch library locations that do have them to check out for free but they are currently checked out. I have a buddy that is an electrical engineer that has all kinds of electrical gadgets and I'm sure he has one. I've got the 1200 watt element that draws a decent amount of current (10 amps) but is still 675 watts lower than a hair dryer. The long cycle to get the smoker up to temp probably uses a good amount of wattage you showed before it tapers off into short cycles with the insulation and the meat cooking.
I would be curious to hear how others perform. You can get a Kill-A-Watt meter for free from your local library. Try it out and report back!
Toddlers!
Actually, I have the new 40" Bluetooth and I can put my hand on the sides and top without getting burned, although I don't know why I would.
Five String
Dennis, sometimes I add to the confusion by taking pellets I have left over in my AMNPS from a previous smoke and adding another wood that I want to impart the primary smoke flavor to whatever I'm cooking next. So, I might have a row of Pitmaster's Choice or mesquite and add some apple wood to it if I'm smoking baby backs. During the past few weeks I smoked a beef brisket and I smoked some baby backs and I'm not sure I could tell the difference in smoky flavors. What I do know is that, thanks to the AMNPS, the smoke enhanced both meats instead of overpowering them.Rick,
I have often wondered if you can really identify the different pellet flavors if you were blindfolded. I have the "perfect mix", hickory, apple, pit asters choice, etc.etc., and I guess I'm not that much of an expert to tell the difference. But...I keep experimenting based on the various recommends.
Dennis
Yeah, you're right. Didn't think of that right off the bat probably since I haven't had any in 45 years.
Toddlers!
I am in the same boat. I have my MES up on a stand that is out of my daughter's reach but there is nothing I can do for my UDS. When I have the UDS running I put it in my drive way and don't let her out front.
Toddlers!
Dennis, sometimes I add to the confusion by taking pellets I have left over in my AMNPS from a previous smoke and adding another wood that I want to impart the primary smoke flavor to whatever I'm cooking next. So, I might have a row of Pitmaster's Choice or mesquite and add some apple wood to it if I'm smoking baby backs. During the past few weeks I smoked a beef brisket and I smoked some baby backs and I'm not sure I could tell the difference in smoky flavors. What I do know is that, thanks to the AMNPS, the smoke enhanced both meats instead of overpowering them.
You won't be sorry, I promise. I have used JD only on pork. Never tried it on beef or chicken, but on pork it is great and even better yet if pork is rubbed with Butt Rub or Jeff Phillips "Texas Rub" ( not his advertised rub he sells recipes to, but another rub of his called "Texas Rub" of which we like much better than the recipe rub he sells )
Yes....... We like it better than the famous rub recipe he has sold for a long time, anyhow we do but can't speak for others.Is the Texas Rub recipe in Jeff Phillip's book? I think I saw one in there but have not tried it yet.
Dennis
Was the tube filled with pellets? I put one and a quarter cups of pellets (it fills up the 12" AMNPS about half way when standing on end) then hold it parallel to the ground and shake till the pellets are level all the way across. It seems to produce a perfect amount of smoke in the MES and cold smoking in my Kamado.I understand that. I was using the AMNPS 12 inch tube when Bear suggested I try the 5x8 AMNPS tray as it doesn't overpower the meat with smoke as the tube does. He was right about that. I'm going to try mixing some pellets that I have on hand for some smokes and I'd bet my wife or guests won't know what I used.[emoji]128518[/emoji]
Dennis
Was the tube filled with pellets? I put one and a quarter cups of pellets (it fills up the 12" AMNPS about half way when standing on end) then hold it parallel to the ground and shake till the pellets are level all the way across. It seems to produce a perfect amount of smoke in the MES and cold smoking in my Kamado.
-Kurt
If you fill the Tube halfway to reduce the smoke output, you'll also cut the smoking time down quite a bit.I haven't tried it quite like that. The tube works great, I may try your suggestion. The 5x8 also works great.
Dennis
That's Great !! Glad to hear all went well !!Just popping in to say hi. My pork butt came out PERFECT this past weekend. It was my first one ever and I cooked for 40 guests. There was nothing left - they devoured it. I received many compliments.
For a complete virgin, the MES 40 BT + AMPS is a total winner. Major 2 thumbs up. I can't say enough good things about this setup. Very happy guys. Thanks to everyone that helped me chose the right equipment.