- Oct 21, 2018
- 14
- 15
Hi everyone - was lurking in the shadows reading all the great posts on gas smokers. Thanks to all for the thoughts and recommendations on your various experiences.
Long time WSM owner, looking for additional capacity for large family functions - demand for smoked meat is off the chart in my zip code during the summer months!
Proud owner of a new MPS 250S (XL Propane) - assembled and seasoned over the weekend. Door gasket kits orders and looking forward to a 4 day weekend processing 35# of structured venison bacon.
A number of questions for the forum this morning, as i attempt to match the smoky goodness of the WSM:
1. Regarding the AMNPT for this very large smoker, is one 12” tube enough in this very large smoke chamber? I dont find a lot of reviews on this XL Model (previously the SpoprstmanElite XL),would 2 be better?
2. For those that have this unit, and use AMNPT, do you also use the pitiful chip tray? If so, how do you use it to avoid opening the door every 30 minutes?
3. What is the consensus on microwaving your pellets? It would seem that a proper ignition (10min) of the pellets prior to use would more than adequately address the situation - with all the combustion moisture, and the evaporation from teh water pan and meat load it would seem the moisture available in the box would be significantly higher than whatever small amount would be driven our in the microwave?
4. Does anyone use the chip tray to burn charcoal, for flavor, in addition to the AMNPT?
5. Having used the WSM for 25 years, the tight seal and ability to controls airflow are excellent, having a bit of a struggle trying to wrap my head around all the open venting in the MPS 250 - understand what is needed for propane combustion however that occurs at the bottom of the unit. Wondering if the anyone on the forum modifies the vents to eliminate the airflow and enhance flavor. I have to assume some of the venting is a safety function to ensure the cabinet is ventilated to prevent a build up of unburned gas, just seems like too much venting for effective flavor pickup.
Thanks in advance for the feedback, hope i dont wear out my welcome here.
TK
Long time WSM owner, looking for additional capacity for large family functions - demand for smoked meat is off the chart in my zip code during the summer months!
Proud owner of a new MPS 250S (XL Propane) - assembled and seasoned over the weekend. Door gasket kits orders and looking forward to a 4 day weekend processing 35# of structured venison bacon.
A number of questions for the forum this morning, as i attempt to match the smoky goodness of the WSM:
1. Regarding the AMNPT for this very large smoker, is one 12” tube enough in this very large smoke chamber? I dont find a lot of reviews on this XL Model (previously the SpoprstmanElite XL),would 2 be better?
2. For those that have this unit, and use AMNPT, do you also use the pitiful chip tray? If so, how do you use it to avoid opening the door every 30 minutes?
3. What is the consensus on microwaving your pellets? It would seem that a proper ignition (10min) of the pellets prior to use would more than adequately address the situation - with all the combustion moisture, and the evaporation from teh water pan and meat load it would seem the moisture available in the box would be significantly higher than whatever small amount would be driven our in the microwave?
4. Does anyone use the chip tray to burn charcoal, for flavor, in addition to the AMNPT?
5. Having used the WSM for 25 years, the tight seal and ability to controls airflow are excellent, having a bit of a struggle trying to wrap my head around all the open venting in the MPS 250 - understand what is needed for propane combustion however that occurs at the bottom of the unit. Wondering if the anyone on the forum modifies the vents to eliminate the airflow and enhance flavor. I have to assume some of the venting is a safety function to ensure the cabinet is ventilated to prevent a build up of unburned gas, just seems like too much venting for effective flavor pickup.
Thanks in advance for the feedback, hope i dont wear out my welcome here.
TK