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first run with the amazen smoker on salmon *qview*

Discussion in 'Fish' started by les3176, Jan 6, 2011.

  1. les3176

    les3176 Master of the Pit

    Well i got my amazen smoker the other day and could'nt wait till the weekend to try it so i found some salmon in the freezer.I did'nt have alot of time so no brine all i did was a quick mariande of pineapple juice,soy sauce,orange peel,lemon juice,brown sugar,kosher salt,black pepper,garlic powder,and onion powder.Let it sit for bout 3 hours before the smoke


    Then i got the smoker up to 225 and with my amazen smoker i used peach dust in only two rows got it burnin nice like a cherry cigar and i took out my bottom drip pan for the amazen to fit.


    Smoked for 2 1/2 hours and only used about 3/4 of the first row!! it made plenty enough smoke for the salmon but for a butt or something i think i would light both ends for more smoke.


    Salmon turned out great,nice flavor,just the right amount of smoke.I would do this combination again !!


    For my first time using the amazen smoker i was happy with the outcome.It was very simple to use,it worked great i would recomend it to anyone.Todd really did a amazing job,its well thought out.Thanks for looking- LES
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Delicious looking salmon!!

    The peach dust gives a lot of flavor. Did some chicken with it, burned 2 lanes, was extra smokey.
  3. les3176

    les3176 Master of the Pit

    did burning two rows make it too much smoke?
  4. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Looking good man - I figure I can get almost 2 hours per row if I lightly tamp it when I fill it. I am not getting much airflow to cause it to run in my SmokinTex - similar to MES
  5. les3176

    les3176 Master of the Pit

    yeah i bet you could,i didnt really pack it too much.if you were to pack it pretty well i bet one row would last a long!
  6. porked

    porked Smoking Fanatic

    That REALLY looks good.
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    No,but it was close.The family was happy with it. Very tasty after a night in the fridge.
  8. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    That's Great Les---Looks perfect!

    I gotta tell ya though---GET some foil on that water pan, and on your bottom drip pan. And when you remove your bottom drip pan, get some foil on the floor under your AMNS.

    If you don't do those things, sooner or later you're gonna be bustin' your PA butt trying to clean those things!

    I'm speaking with experience here on that situation.

  9. o0infidel0o

    o0infidel0o Fire Starter

    Looks awesome! How does the Peach smoke taste compared to using something like Hickory? I've never tried anything other than hickory...but peach sounds interesting. Nice work, looks tasty! :PDT_Armataz_01_34:
  10. papagreer

    papagreer Meat Mopper

    I agree Bear. My first smoke in my MES i didnt foil the water pan or the drip pan. Even after one long smoke that was a PAIN to clean. Needless to say, there is foil on those bad boys everytime now.

  11. les3176

    les3176 Master of the Pit

    Yeah i found that out the hard way bear!! i spent 2 hours scrubing the water pan!!! oh well lesson learned there. ooinfidel ....the peach wood was GREAT nice mild flavor with just a touch of sweet it was real good on the salmon.
  12. thebarbequeen

    thebarbequeen Smoking Fanatic

    That salmon looks and sounds Dee-licious,  looks like you got it perfectly cooked, too. Congrats on your success!! cheers!
  13. richoso1

    richoso1 Legendary Pitmaster OTBS Member SMF Premier Member

    Been there... and done that. Was I through?
  14. tyotrain

    tyotrain Master of the Pit

    Man O Man that looks tasty.. Nice job