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  1. vision

    AMAZE-N Set Up

    Is there a trick with handling leftover dust? When done with the smoke, I cut off the burn by making a gap in the dust and awkwardly scooped out the unused dust with a knife, and put the dust back in the package. Is there an easier way? Maybe it's best to not fill the smoker completely.
  2. vision

    First Smoke & the Rain

    I tried out my my first amaze-n today in a weber kettle. Mozzarella, sharp cheddar, pepper jack, brie, and string cheese. All was straight forward, used apple wood (which didn't seem to smell like the apple chunks I use- harsher, not as sweet), used a foil tent and ice bottle to keep the...
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  10. vision

    AMAZE-N Set Up

    Thanks guys. I followed the advice and started an apple wood smoke to beat the rain, and now it's pouring. Will try to post a thread.
  11. vision

    AMAZE-N Set Up

    Are AMAZE-N smokers ready to go when you receive them? There's a video on youtube that says you should put a new amaze-n smoker on a hot grill to burn off the oils and run it through a dishwasher before use. Also, how do you clean it?
  12. vision

    Next round with Brisket. What a difference there is between Select and Choice (qview)

    You're saying it's best when you cook a packer without separating it, or by buying a packer you are guaranteed the two pieces belong to each other?
  13. vision

    Weekend Brisket Smoke with QVIEW

    You can buy a packer brisket at Target? For .99/lb?
  14. vision

    Overnight Beef Brisket w/Q-View

    Andrew, was the thinner end of the brisket significantly drier than the thicker section?
  15. vision

    1st smoked turkey !!

    Can you explain why this is?
  16. vision

    Mesquite Tutorial

    A few months ago I was at a resort in Phoenix. The first night we walked outside and there was this MAGNIFICENT smell in the air. It was less a smell and more like a perfume. We were told the scent was coming from the nightly bonfire they fuel with mesquite. Today I'm using some mesquite on a...
  17. vision

    First time Brisket

    I'm jealous. You really didn't do anything else to it? I followed most of this advice, foiled at 165 and took it to 205 with a 2 hour rest. The brisket was fairly dry.
  18. vision

    Temperature, Fat, & Moisture

    On a pork butt the higher the temperature you take the butt to, the more tender the meat is. Why is this? Is it because more fat is allowed to break down? At what point do you start to dry out the meat? I had a near perfect butt heated to 205 but there was still fat that could have been cooked...
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    • Forum: Pork
  19. vision

    Vegetable Grates

    Cool, haven't seen that. Will check it out.
  20. vision

    Brine or Not

    Thanks africanmeat
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