Any suggestions on the burn rate (single, double, or quadruple ) or the amount of dust to put in the A-MAZE-N 6x8 box (full, half, twice, etc. ) when hot smoking ribs, pork butt, brisket, or turkey legs in a MES 40 (or similar)? I understand that everyone has their preferences on smoking and I will need to do some of my own trial and error smoking, but I thought I might get a good start by seeing what others are doing using the MES 40 and 6x8 box.
I just ordered the 6x8 A-MAZE-N smoker box and am looking forward to using it in my shiny new MES 40. While I am waiting for the A-MAZE-N smoker to arrive I did a little research to see how it might be best used for hot smokes on the MES 40, such as ribs, pork butt, brisket, and turkey legs in particular. I looked at a various forum postings and You Tube videos and saw examples of guys lighting the box in different possible ways, such as (1) lighting only one end of the dust , (2) lighting both ends of the dust, and (3) lighting both ends of the dust as well as the middle of the dust. I expect that method (2) will double of up thickness of the smoke and method (3) will quadruple the thickness of the smoke (with a corresponding shortening of the total burn time), but I am not clear which method(s) would be most appropriate for hot smokes of ribs, pork butt, brisket, and turkey legs. Also, I am not sure if I should fill the 6x8 box partially, completely, or refill more than once when smoking ribs, pork butt, brisket, and turkey legs. I have both Apple and Hickory dust to use.
Thanks in advance for any opinions on this.
I just ordered the 6x8 A-MAZE-N smoker box and am looking forward to using it in my shiny new MES 40. While I am waiting for the A-MAZE-N smoker to arrive I did a little research to see how it might be best used for hot smokes on the MES 40, such as ribs, pork butt, brisket, and turkey legs in particular. I looked at a various forum postings and You Tube videos and saw examples of guys lighting the box in different possible ways, such as (1) lighting only one end of the dust , (2) lighting both ends of the dust, and (3) lighting both ends of the dust as well as the middle of the dust. I expect that method (2) will double of up thickness of the smoke and method (3) will quadruple the thickness of the smoke (with a corresponding shortening of the total burn time), but I am not clear which method(s) would be most appropriate for hot smokes of ribs, pork butt, brisket, and turkey legs. Also, I am not sure if I should fill the 6x8 box partially, completely, or refill more than once when smoking ribs, pork butt, brisket, and turkey legs. I have both Apple and Hickory dust to use.
Thanks in advance for any opinions on this.
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