- Jun 17, 2012
- 11
- 10
Hi,
I bought the AMNPS a few weeks ago and decided to do a test run last weekend on some bacon. Getting it started and into my MES30 was easy, almost too easy…
I filled it with a little less than a pound of the applewood pellets, started a small flame at the end and let it burn for a few minutes. When I was confident that it was going well enough I blew it out and inserted it into my MES30. As instructed I took the chip loader out. set my wireless thermometer and closed the door. It started with a nice thin blue smoke but within 2 hours it had worked itself up to a thick white smoke and managed to go from a nice 40 degrees to 98 degrees. I tried putting the chip loader back in an effort to reduce the amount of oxygen feeding the pellets but that didn’t have any effect. At that point I didn’t want to completely ruin my bacon so I decided to try to rescue it, I opened the door slowly and carefully without causing a bad flare up and managed to get all of the smoke out.
After letting the smoker temperature get back down into the lower 40’s I decided to try again, this time with the chip loader. Started the fire again on the other end, once it was going well I blew it out and put it back in the smoker. Same thing, thick white smoke and 100 degrees within two hours.
Does anyone have any ideas as to how I can control the smoke and the temperature with the AMNPS and MES30?
I bought the AMNPS a few weeks ago and decided to do a test run last weekend on some bacon. Getting it started and into my MES30 was easy, almost too easy…
I filled it with a little less than a pound of the applewood pellets, started a small flame at the end and let it burn for a few minutes. When I was confident that it was going well enough I blew it out and inserted it into my MES30. As instructed I took the chip loader out. set my wireless thermometer and closed the door. It started with a nice thin blue smoke but within 2 hours it had worked itself up to a thick white smoke and managed to go from a nice 40 degrees to 98 degrees. I tried putting the chip loader back in an effort to reduce the amount of oxygen feeding the pellets but that didn’t have any effect. At that point I didn’t want to completely ruin my bacon so I decided to try to rescue it, I opened the door slowly and carefully without causing a bad flare up and managed to get all of the smoke out.
After letting the smoker temperature get back down into the lower 40’s I decided to try again, this time with the chip loader. Started the fire again on the other end, once it was going well I blew it out and put it back in the smoker. Same thing, thick white smoke and 100 degrees within two hours.
Does anyone have any ideas as to how I can control the smoke and the temperature with the AMNPS and MES30?
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