Search results for query: AMNTS

...whole thing. The question is - what do I replace it with? I’ve enjoyed the convenience of just plugging it in and lighting the pellets in my AMNTS, but I’m open to trying something different. Anyway, I figured I’d see what y’all think - I’m open to suggestions and hearing some of the pros...

...tray and use the loader as a vent.Generally speaking pull it out about 1/4 of the way and leave it in the dump position. Even after that I still had issues on occasion and started using a u-bolt modified tube burning dust...

I cannot take credit for the u-bolt stand. That belongs to @normanaj in his thread https://www.smokingmeatforums.com/threads/u-bolt-mod-for-the-amnts.271846/ I did add more hardware to keep the legs from falling through the grates in my kettles or pellet grill

How did the AMNTS work? Enough air?

If you are considering doing lox which as stated above as being cold smoke, I would consider a AMNPS (tray) instead of the AMNTS (tube). The tube can put out way too much smoke sometimes, unless you learn how to fill the tube just half way. Depending on your location and the local temp, I would...

worked great, I had it near the air intake

For a vertical gasser, I would consider using a tube (AMNTS). Location must be above the burner's elevation. I ended up putting the tube just inside the lower door, supported by the water tray rack. Will try to find or take a couple pics.

I assume AMNTS is the A-Maze-N smoker tube? Do you have a Yoder YS640? Where are you placing the tube in the smoker? I have been trying the smoke tube in the Yoder YS640S and no luck. Can't figure it out.

I just got an MES and am new to smoking. I was thinking about getting a smoke tube, like the amnts. Can wood chips also be used in those, or only pellets?

Yes I have a YS640 which I still love. I usually place it on the left side on the lower rack. I have attached an image of where I place it on my smoker.

...read this I suggest to doing so as myself and many others have contributed to it: https://www.smokingmeatforums.com/threads/u-bolt-mod-for-the-amnts.271846/ How you make your dust is up to you but a cheap blender makes pellets into any course of dust you want in moments.Soaking and drying...

this is a good question i was going to ask. I' looking for a way to polong smoke in my kamado. If they only sold small bags of pellets I would buy one. right now using a "holey" steel box with chips.

Hey! I'm also new at this. I've been trying this wood chips and they are amazing. They have a coffee flavor. I also bought a barrel because I was told that I didn't have to know a lot about bbqs. I'll share with you photo of the woodchips and the results I goot after cooking there :)

...as it burned, the entire tray would be smoking with the pellets all a glassy black look to them, putting off a lot of darker not as pleasant smoke. The AMNTS showed a bit more promise at first, but I have had flame-up issues with it too (and it is a lot more dangerous to dump out/refill when...

...out after losing a lawsuit file against them by Cluckers. The brine is supposedly made with calamansi limes and soy. Recently picked up a AMNTS and using my gas grill with it to cook chicken at around 325F and LOVING the results. We go through a TON of pickles so I will take you guys up...

Looking to move my MES 30 with Auber Wifi PID and Mailbox Mod (and AMNTS). It also comes with 2 updated Masterbuilt 'Bradley' racks and a 'cart' that makes it easy to wheel around and load. Local pickup only please - Im located in Portsmouth Virgina. $200

...These worked great, but at High Altitude there was a problem with getting enough "Air-Flow" to keep the AMNPS going. So Todd developed the "AMNTS" Tube Smoker. The Tube is best for High Altitude, and low air-flow smokers, and puts out enough smoke for Larger Smokers. None of the Amazing...

...is the ultimate no doubt but is not gonna make up for weak dough or sauce recipes or choice of cheese. If and when I do a outdoor oven, gonna be propane for sure and I will use a AMNTS for smoke if need be. Now if you have your pies down and am ready to pull the trigger, then do so by all...

Folks, I have one of the PB 700-series models. I tried cold-smoking cheese this weekend with my 12" AMNTS, and I was disappointed with the thick, white smoke it produced and the bitter, acrid, chemical taste of the cheese after smoking. I have vacuum sealed the cheese and plan to let it mellow...

2nd cook on this thread is breasts brined in pickle juice and wrapped in bacon. It's smoked not fried but delicious either way. Just another idea for you. Actually doing them again tonight https://www.smokingmeatforums.com/threads/a-few-cooks.306975/