AMNTS

[goingcamping]

Hey all...

Smoking some BBR's and a 6# pork shoulder...

I lit my 18" AMNTS as usually (loaded with mesquite)...it doesn't seem to be putting out as much smoke (first time smoking with Amazen mesquite pellets). I like mesquite's strong smoke flavor, but I don't think the meat is taking as much smoke as some of the others I have used?

It is a bit windy, could the wind affect the smoke movement thru the smoker? I have a 1" inlet (bottom of cabinet) and an 1 1/4" exhaust (at the top, approx 5' higher), otherwise the unit is 100% sealed?

Could it be that I've smoked cheese, almonds, salmon and a brisket this past week and my olfactory is overloaded?

I added my 6" AMNTS with oak pellets to supplement the mesquite in the 18" AMNTS.

Thanks in advance!

~Brett

 

[goingcamping]

As I sit here and ponder the "whys" of the bark build-up on the butt, it strikes me...I forgot to rub with olive oil prior to putting the rub on...duh!?

Meanwhile the BBR's I remembered to rub with EVOO and they are looking sexy....

I know the bark is a big part of smokin', but the meat should taste great otherwise?

From mistakes comes experience...from experience comes wisdom....

~Brett

 

[geerock]

If you"re going by visual output of the smoker to say you have reduced smoke, the wind may very well be an issue. But it shouldn"t change the fkavor of the food too much. Especially with mesquite. I bet the meat will be fine.

 

[goingcamping]

If you"re going by visual output of the smoker to say you have reduced smoke, the wind may very well be an issue. But it shouldn"t change the fkavor of the food too much. Especially with mesquite. I bet the meat will be fine.

Thanks...I'm pretty sure you're correct...I've come to the conclusion it's the prep more than the smoke?!

I'll post post smoke pics!

~Brett