Just got a AMNTS and love it but hardly any smoke ring now

[ikmon2000]

I just did 3 racks of baby backs at 235 for 5.5 hours in my verticle gasser with a AMNTS and sand in the pan.

I noticed there was hardly any smoke ring which wasnt the case when using chips or chunks. Dont get me wrong i love the AMNTS and get 4 solid hours of smoke!!

Any ideas on how to get the ring back??

 

[s2k9k]

I have noticed the same thing with my AMNPS but the flavor is there so I don't really care about the ring.

You could try adding a pan of water on top of the sand pan. Humidity helps with smoke penetration.

I use the dry smoke chamber method because down here I have way more humidity than I want anyway!

 

[ikmon2000]

I agree the flavor is there but i LIKE the ring!!!

 

[theshooter]

[h3]What is AMNTS? Sorry, newbie and all these "advanced" acronyms are impossible to figure out.[/h3][h3] [/h3][h3]Maybe there is a glossary somewhere? 

[/h3]

 

[s2k9k]

[h3]What is AMNTS? Sorry, newbie and all these "advanced" acronyms are impossible to figure out.[/h3][h3] [/h3][h3]Maybe there is a glossary somewhere? 

[/h3]

A-Maze_N Tube Smoker

It was designed and is sold by one of our forum sponsors and he has the best customer service in the world!

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNTS

 

[scarbelly]

Here is a list of Acronyns for you 

http://www.smokingmeatforums.com/a/acronyms

The AMNTS is this 

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNTS

 

[ikmon2000]

It is really a great product. I was having all sorts of issues with having to constantly add chips and now its 4 hours of smoke without thinking about it!!

 

[chef jimmyj]

Dave gave a great answer. The longer the surface of the meat stays moist, the more time there is for the Nitrogen Dioxide, in the smoke, to mix with the moisture on the surface forming Nitrous Acid and Nitric Acid these soak in to the meat to give the Smoke Ring...JJ

 

[ikmon2000]

Thanks Dave and JJ

So here is the delema,

I understand that the pellets dont do well with humidity. So how do you use the pellets which i love and get the ring back?

 

[mb396]

I recently got a AMNTS and have only used it twice. I had decent smoke rings but I also live in Florida so we have more than enough humidy. I will be interested to see if there is a change in the next few months when our humidy goes down.

 

[ikmon2000]

I am in northern California and its been really dry. No humidity to speak of.
Did you use sand or water in your pan?

 

[mb396]

I am in northern California and its been really dry. No humidity to speak of.
Did you use sand or water in your pan?

I use sand right now. This is my first year learning to smoke so this will be my first fall and winter. It is going to be interesting to see if I need water.

 

[chef jimmyj]

Thanks Dave and JJ

So here is the delema,

I understand that the pellets dont do well with humidity. So how do you use the pellets which i love and get the ring back?

Once the Pellets get going the heat will keep them dry unless you have a Steam Bath going on inside your smoker. Use a Water Pan or spritz the meat with Water periodically during the first 4 hours or during the hours before foiling to keep the meat moist enough to form a smoke ring. You will find getting the best Bark and juiciest meat is accomplished by removing the water pan and/or stopping spritzing after the first few hours...JJ

 

[s2k9k]

Great answer JJ! I have learned this from these two threads and have tried to duplicate with excellent results! Eric gives a really good explanation. Good smoke penetration, super moist meat and an awesome bark. Wet to dry is the only way for me now.

http://www.smokingmeatforums.com/t/...dry-smoke-chamber-q-view-finished#post_855699

http://www.smokingmeatforums.com/t/...t-dry-smoke-chamber-q-view-method#post_830635

And if you like to read this one is really good too:

http://www.smokingmeatforums.com/t/...ke-chamber-humidity-q-view-method#post_827084

And more about the dry smoke chamber:

http://www.smokingmeatforums.com/t/...y-balsamic-finishing-sauce-q-view#post_863087

Sorry but Eric's epic threads really intrigue me!