A-MAZE-N SMOKER trial run

[erain]

I was fortunate enough to be able to give this nifty little widgit a trial run... i had another smoke going on... just a beer can chicken and some sides but was doing them on the weber. but i couldnt resist the temptation and had to light this thing up and see what it did. it is really a unique little device which gives off decent smoke without temp issues for a long period of time. here some pixs of what i observed...

here is the one hour mark after lighting... note the little bleedover from first to second row...


and what was coming out of the stack...


Here we are just about done with the second row in the maze, this row didnt make it an hour like the first... remember the bleedover... i think because it was burning from around the corner and the bleedover point it sort of was burning on 2 fronts at the same time... this is the only row it did it on, some kind of fluke where maybe i had some extra fine chips or something...




here we ae at close to the 4 our point...




and here we are at 5 hours and still has a bit to go yet!!!




I can see alot of potential here esp for smoking cheeses and other foods where temps need to be kept under control. my only regret is not having something on that smoker!!! is well constructed from stainles steel. anyone interested i recommend pm'ing TJohnson for more info.
http://www.smokingmeatforums.com/for...p?userid=34955

 

[morkdach]

i like it who do ya need to pm about it??????????

 

[erain]

sorry, incorrectly typed in name on post, i edited it and corrected it.
http://www.smokingmeatforums.com/for...p?userid=34955

 

[ronp]

Another good experiment man. Thx for posting.

 

[daddyzaring]

Anyone heard a price on these yet? I tried to pm him, but no word back yet.

 

[deltadude]

He is working to get the sales website setup, should be soon about 5 days.

 

[Bearcarver]

He'll get back to you. He's probably busy making more of them (they gotta be going quick). These "A-MAZE-N-SMOKERS" are the greatest thing since sliced bread!

I know that's an old one, but so am I !


Bearcarver

 

[deltadude]

How about some pictures of the boat it looks real nice, with trolling motor, Doel-Fin. Looks like a nice rig...

 

[mballi3011]

I have senn those things in use here a bunch this past month. I would have to get one soon enough cause I have been saying I was going to smoke some cheeses too.

 

[dirt guy]

That's a pretty interesting gadget you've got there. What are the dimensions of it? Are the dividers mesh too, or are they solid? How many more rows would you have to have to get--say a ten hour smoke? Is your fuel more sawdust than chips? Did you soak them (I'm assuming not)? Do you have an idea what temp the chamber stabilized at? What was the outside temp at the time?

Is that too many questions?

 

[erain]

thks deltadude...




no way...
the one i have is 6"x6"... yes the dividers are made of the unique s/s mesh as well.

reports so far have said 5 to 7 hours on one this size. i know i didnt have mine full to the top so i can see the 7 hours happening. there is going to be another size available i believe. 6"x8" which is 25% more capacity so that will get you right up there to that 10 hours or very close.

the wood used is a combo of fine and coarser "sawdust", i wouldnt call them wood chips per se... and no soak.

as far as temps, i didnot monitor any temps, in a smoker like i had it in or in say a gosm or any other uninsulated smoker i would think the temp would be negligable. i did place my hand on the top of smoker several times just to see if i could feel any heat but nothing i noticed. in an insulated box like a bradley or an mes there might be something there. maybe next test will be in the mes with some cheese and monitor temps just for the sake of knowing...

 

[Bearcarver]

Dirt Guy,
I noted the temps on this thread (below).
Also the times---I would have gotten 8 hours with my 6 X 6.
I would no doubt get 10 hours with the 6 X 8.

Bearcarver

http://www.smokingmeatforums.com/for...t=92619&page=2

 

[dirt guy]

Thanks Bear! I remember the thread, just not the a-mazin-smoker. How big is your smoking chamber?

 

[Bearcarver]

Mine is an MES 30

 

[fatback]

This maze could be the solution to my salmon smoking problem. I have never cared for the salmon jerky that I get from my BSKD...can't keep the temp low enough. I prefer smoked salmon like they serve at nice restaurants and fancy brunch buffets. Cold smoked salmon, technically, should never go over 90 degrees during smoking. This little contraption might just do the trick.

 

[dirt guy]

How many $$ are we talking about for either the 6"x6" or a 6"x8"?

 

[Bearcarver]

DG,
PM Todd Johnson. I think ones about $30--The other about $35 or $40. I forget.
Here's the link:
http://www.smokingmeatforums.com/for...=newpm&u=34955


Bearcarver

 

[deltadude]

Yo erain, thanks for posting the boat pics. That is a great rig, would be great for fishing the Delta here. I used to have a 20' ocean center console, while I may miss the boat I don't miss the payments.