AMNTS in Master Forge

[rodel]

Hello all.  I did a search and didn't see this addressed specifically.  I have a Master Forge vertical charcoal smoker (similar to the ECB) that I just got last weekend.  I did a cure/test run Monday, and will be doing some mods and plan on smoking the Thanksgiving turkey.  I had planned on using apple chunks from Lowes, but then I saw all the wonderful threads about the A-MAZE-N products.  So I ordered a 12-inch tube and some pellets.

So where should I put it?  I was thinking in the water pan, which will be foil-wrapped (no liquid obviously).  But then I will need to tent it from the turkey, and then there won't be much air flow.  I could put it on the lower rack, tented, with the turkey on the upper rack. 

I have never used any pellet or sawdust methods before and am worried about keeping it burning. 

 

[daveomak]

Scott, evening...   don't have a charcoal burner.... But, don't tent the AMNPTS too tight.... It needs air...  Maybe down near an air inlet would be best to insure adequate air supply...    Post your results for others to learn from....  And, Welcome to the forum..... enjoy the long smokey ride....    Dave

 

[rodel]

Thanks.  I will have to use trial and error and let you all know.  Meanwhile, I am doing a second test run while trying my first fatty!  I am going to try and post pics of the mods and how this goes. I am not that mechanically inclined, so don't laugh!

Mod 1:  Added vent to lid

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• rodel
• Nov 18, 2012

Mod 2:  added charcoal grate to pan

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• rodel
• Nov 18, 2012

Mod 3:  Added vents to base

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• rodel
• Nov 18, 2012

After this test I may cover up the center hole if it still burns too fast and hot.  I have not received the thermometer and the AMNTS yet.

 

[tjohnson]

Looks good so far!

 

[rodel]

Well, I am going to have to cover up the bottom hole. It still cooks too hot (at least according to the stock thermometer).

Here are a couple pictures of the fatty and cooking.   The fatty surely didn't look like the ones in the fatty tutorials, but with 12 slices of bacon, I'm sure it will be good!

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• rodel
• Nov 18, 2012

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• rodel
• Nov 18, 2012

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• rodel
• Nov 18, 2012

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• rodel
• Nov 18, 2012

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• rodel
• Nov 18, 2012

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• rodel
• Nov 18, 2012

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• rodel
• Nov 18, 2012

 

[daveomak]

Rodel, morning.....    I can see a couple things that need attention....  First, you are correct on plugging the bottom hole... Doing that will give you heat control using the vents you installed....  

Second, the "Minion" method for charcoal will do wonders for temp control also.....   

Set a tin can to the center of your charcoal grate... have both ends removed.....  pile unlit charcoal around the can to the rim......  light 6-8 charcoal briquettes until ash covered and dump into the can...... remove the can and assemble the smoker with both new vents wide open.....  As the temp rises to 150 or so start closing the vents to maybe 1/8 open.....  watch the temp..... make slight adjustments every 15-20 minutes or so....  temp stabilization in the smoker takes time so don't rush the adj's.....  Someone will come along with a picture.... this method works wonders and the coals will last for 12-24 hours without a refill idling along at 200-225.....    Dave

Here is a pic of the minion method in a side firebox

 

[rodel]

Thanks, Dave.  I actually tried to do the minion method, but I guess I did it wrong.  Thanks for the pics - that helps.

I was also thinking about using lump instead of briquettes.  

 

[thain]

I have the same smoker. Nice mods. Finishing up my mods as I post this(taking a break). Already smoked whole chickens and butts. Hopefully with the air vents/dampers on the bottom ill be able to maintain temps better.
Will have to try a fatty, looks yummy! How did your turn out?

 

[buttburner]

I also bought the same smoker for my cabin in Northern Michigan

I am very impressed with it for the money its built very nice.

I put one vent in the lid, and one in the bottom.

So far I have not needed either, I have done 2 smokes, one a spatchcocked chicken and the other was a venison roast.

I used the Minion method and it worked great and held a steady temp throughout.

The thermometer was dead on when compared to my Fluke digital thermocouple reader.

The only thing i did not add yet was the charcoat grate.

I did just purchase an Amazen Pellet Smoker to use in my Bradley, I will probably take it with me and try it in the Master Forge. I was going to set it on the bottom rack off to the side and just put a foil tent loosley over it.