BB Ribs using new AMNPS. Also got to meet Todd Johnson and see his buisness at A-MAZE-N-PELET

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meatsweats86

Meat Mopper
Original poster
Sep 23, 2016
209
70
Farmington, MN
I got to meet Todd Johnson 2 weeks ago and check out his A-MAZE-N-PELET facility. It's only 15 mins down the road from me so I called and he said to stop in. Todd hooked me up with two 5x8 smokers, 10lbs of pellets, and Q-mat for a great deal and brought me in his warehouse to show me a few tips and tricks.    Great guy and great product that I would highly recommend!

I filled the smoker half way with Todds Pitmaster Choice and it burned for 5 hours and gave a great flavor to my ribs.

Decided to buy some baby back ribs from Aldi's and try out my new AMNPS in my propane smoker. The ribs looked decent and they claim they are never frozen which is a good thing.

I also bought 3 racks of Smithfield ribs 2 months ago on clearance from the local store. I opened a pack that day and they smelled a little funky so I tossed them and opened the 2nd one and it didn't smell at all so I cooked them and froze the 3rd one not knowing if they would be good or not. Well I decided I would cook the 3rd one I had sitting in the freezer along with the rack I got from Aldi. I thawed the Smithfield and opened it and the pungent smell almost made me throw up. I have never smelled meat so foul in my life. Almost ruined my appetite for the rest of the day.

Anyhow, my wife isn't a fan of ribs or really any smoked meat. (Didn't know this before we married) So I made some homemade mac n cheese for her and also made some prosciutto basil wrapped shrimp I threw on the weber for a mid day snack.

I would highly suggest making these shrimp. Season shrimp with a little oil, salt, pepper and smoked paprika, lay down a narrow piece of prosciutto and half leaf of basil. Wrap prosciutto and basil around the shrimp and skewer it. Grilled at high temp until shrimp is tender and prosciutto is crispy

The ribs were tender, however  they were a little try. I don't like wrapping mine, so I just went 225* for roughly 4.5 hours and did the bend test and figured they were done.





 
Everything looks great!  I am curious about using the AMNPS in a propane smoker as I thought the propane burner would use up too much of the oxygen that the AMNPS needs.  Did you have a nice clean burn of the pellets?  Maybe it also helped that you put it on a rack instead of too close to the burner.
 
I'm curious about your drippings not putting out your pellets. In assuming you had something tenting the amnps?

Shrimp sounds great!
 
 
Everything looks great!  I am curious about using the AMNPS in a propane smoker as I thought the propane burner would use up too much of the oxygen that the AMNPS needs.  Did you have a nice clean burn of the pellets?  Maybe it also helped that you put it on a rack instead of too close to the burner.
I have a Cajun Injector Propane smoke. The burner is at the bottom and the wood chip tray sits directly over the chips and directly above that is a large water pan. I originally removed the chip tray and had the water pan filled with the AMNPS sitting on the rack above the water pan. I think the moisture of the water pan wasn't letting the AMNPS burn enough, so I removed the water pan and put the empty chip tray back on to help distribute the flame a little. I have vents on each side of the smoker near the burner. I left them wide open for fresh air and left my exhaust open too. It was fairly windy and I was able to maintain 225-235* and the AMNPS had no problem staying list and producing a clean smoke.

I was considering putting the AMNPS on top of my chip tray, but figured it would be to hot and possibly burn the pellet to fast.
 
I'm curious about your drippings not putting out your pellets. In assuming you had something tenting the amnps?

Shrimp sounds great!
I actually didn't need anything tenting the AMNPS. The ribs really didn't drip that much that I noticed. Having a pork butt directly over the AMNPS would be a different story.

The Schrimps are highly recommended!!!
 
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