dale5351
Smoking Fanatic
I'd worry about overspray getting soaked into the "patina" on the rest of the door. Then the heat evaporating it into the meat.Ammonia evaporates pretty quickly and should leave behind no redidue that would be harmful.
I'd worry about overspray getting soaked into the "patina" on the rest of the door. Then the heat evaporating it into the meat.Ammonia evaporates pretty quickly and should leave behind no redidue that would be harmful.
I found that if I slid the drip pan out and put the 6x8 AMNS on it, then it would slide back in. Next time I'm out there, I'll do a picture for you.LOL---Yup, I know the piece of metal you're talking about. I just didn't have good luck putting my 6 X 6 under the element on the right---TOO CLOSE!
They tell me it's not hard to elevate the bars enough on the left side to get it to fit under that little vertical plate you're talking about, because it's already so close.
The prototype I've been checking out is 5" X 11". My idea was to get as much smoke as possible with something that fits on those bars, to the left of the drawer, of an MES 30.
Bear
I think I might not have said that right. I didn't mean I didn't have any luck getting it in there "under the element on the right".I found that if I slid the drip pan out and put the 6x8 AMNS on it, then it would slide back in. Next time I'm out there, I'll do a picture for you.
5x11 is actually just a bit larger in area than the 6x8. Sounds good. Does Todd do his own fabrication (bending and welding)?LOL---Yup, I know the piece of metal you're talking about. I just didn't have good luck putting my 6 X 6 under the element on the right---TOO CLOSE!
...
The prototype I've been checking out is 5" X 11". My idea was to get as much smoke as possible with something that fits on those bars, to the left of the drawer, of an MES 30.
Bear
Strecker,The MES 30" with the window has been ordered. It fit properly into my budget at 250 and although I would have loved the extra space a 40" gives, I had to sacrifice. Hopefully it gets here this weekend and I can start playing with it.
for the A-MAZE-N-smoker should I stick with the 6x6 ? I'd like to get that ordered asap so they arrive around the same time.
now i'm torn between jerky or ribs on the first smoke
thanks for all the help everyone
Dale,5x11 is actually just a bit larger in area than the 6x8. Sounds good. Does Todd do his own fabrication (bending and welding)?
I took some pictures of my 6x8 sliding in under the chip pan on the right side. I wonder if the 6x6 is perhaps a bit taller?
First -- here is the chip pan out. Notice the full size:-}}
Then slide out the drip pan and put the AMNS onto it.
And slide it back in. It fits with even a little extra clearance. Since the chip pan slides in above those bars, it will not impact the fit of the AMNS.
Strecker,
For the $5 difference, I personally would go for the 6" X 8", but a good deal would be Package #2.
- [font='Trebuchet MS', Arial, Helvetica, sans-serif]PACKAGE # 2: Includes the following items[/font]
[font='Trebuchet MS', Arial, Helvetica, sans-serif][/font][font='Trebuchet MS', Arial, Helvetica, sans-serif] [/font][font='Trebuchet MS', Arial, Helvetica, sans-serif]- 6 x 8 A-MAZE-N-SMOKER[/font]
[font='Trebuchet MS', Arial, Helvetica, sans-serif][/font][font='Trebuchet MS', Arial, Helvetica, sans-serif] - 1 lb ea. of the following A-MAZE-N-DUST flavors: Hickory, Maple and Cherry[/font]
[font='Trebuchet MS', Arial, Helvetica, sans-serif] - The A-MAZE-N-TORCH[/font]
Check here & pick your favorite deal:
http://www.amazenproducts.com/Products.html
Bear
Sure did -- buzzed right by it.Dale,
I think you missed my post #23.
Mine is an older model---I have the full drawer, just about like yours. When I am up in high temps, I sometimes throw a couple chips in or a chunk. My main reason for loving the AMNS so much is when I am below 180˚, which is quite often with me (Bacons, salmon, Cheese, and most of my other adventures).Sure did -- buzzed right by it.
Have you given any thought to refabricating the chip box and loader tray from half as^d^d wide to full wide? The loader looks like it would be easy, just remove a piece of metal. For the chip tray, you'd have to add a metal box.
I never thought of that kind of treatment for turkey breast. I've smoked them -- usually when the fresh Shady Brooks are on sale. Brine over night with salt, brown sugar and spices -- then smoke at 250 or so. I'll have to show your treatment to the wife and see if she is interested. I suspect that you get a bit more smoke flavor given the long smoke time.Mine is an older model---I have the full drawer, just about like yours. When I am up in high temps, I sometimes throw a couple chips in or a chunk. My main reason for loving the AMNS so much is when I am below 180˚, which is quite often with me (Bacons, salmon, Cheese, and most of my other adventures).
Even this Turkey I just did was mostly low temps:
http://www.smokingmeatforums.com/forum/thread/98228/canadian-turkey-bacon-qview
Bear
That prototype is 5" X 11" X 1 1/2" high.I never thought of that kind of treatment for turkey breast. I've smoked them -- usually when the fresh Shady Brooks are on sale. Brine over night with salt, brown sugar and spices -- then smoke at 250 or so. I'll have to show your treatment to the wife and see if she is interested. I suspect that you get a bit more smoke flavor given the long smoke time.
BTW -- what size was that AMNS you showed? It had three rows, not the five of my 6x8 and it was definitely not square.