New owner, what should I read?

[uncle eddie]

Thanks. How about the top vent? Do you always leave yours wide open too?

Sorry for the delay - yes - top vent wide open always.

 

[Mark W]

Thanks all. Consensus seems to be to leave the top vent wide open. Thanks, one less thing to think about!

 

[Mark W]

Well, had my first two smokes. Did baby backs and chicken on the first one. I thought it turned out really well, although the smoke level was not what I wanted, but good first effort. Yesterday, I did some smoked salmon. I had bought the AMNPS because I had read here that the MES would not smoke enough at the low temperature needed for salmon. Well, I could not get the #@&^% thing to light! Was using a torch. Even tried putting dryer lint to help. Could not keep it lit at all, not even close. So, I fought with the chip loader, and got some smoke, but had more baked salmon than smoked. Very disappointing.

 

[uncle eddie]

Well, had my first two smokes. Did baby backs and chicken on the first one. I thought it turned out really well, although the smoke level was not what I wanted, but good first effort. Yesterday, I did some smoked salmon. I had bought the AMNPS because I had read here that the MES would not smoke enough at the low temperature needed for salmon. Well, I could not get the #@&^% thing to light! Was using a torch. Even tried putting dryer lint to help. Could not keep it lit at all, not even close. So, I fought with the chip loader, and got some smoke, but had more baked salmon than smoked. Very disappointing.

This topic is heavily discussed in this forum. I actually leave my chip tube half pulled out and twisted so it is open to allow for some air flow (top vent wide open).

You do need to light it and let it burn for a good 5 minutes before blowing it out and letting it smoke. I won't bore you any longer...look in the forums or message me if you want more details. The AMNPS is an awesome tool and you will have awesome results with it.

 

[Mark W]

This topic is heavily discussed in this forum. I actually leave my chip tube half pulled out and twisted so it is open to allow for some air flow (top vent wide open).

You do need to light it and let it burn for a good 5 minutes before blowing it out and letting it smoke. I won't bore you any longer...look in the forums or message me if you want more details. The AMNPS is an awesome tool and you will have awesome results with it.

The problem is, I could not get it to stay lit at all! I never even got to the point of trying to put it in the smoker. The flame would never burn for more than 20 seconds. Very frustrating considering that this is all it is supposed to do!

 

[uncle eddie]

I light mine with a propane torch. It takes about a minute or two with the torch. I let it burn for about 5 minutes, blow out the flame, and pop it in my MES40 with the chip tube opened (like I mentioned before) and the top vent wide open. The pellets are very hard to light with a lighter, if it can be done at all...maybe a wind-proof torch lighter...but a propane torch works much better.

Some people also microwave the pellets for a few minutes before lighting them saying it removes any excess moisture from them.

Other put the pellets in the smoker while it is warming up to accomplish the same thing - then pull them - light them and put them back in the smoker.

The AMNPS does work. Mess with it a bit and you will figure it out.

 

[dr k]

The problem is, I could not get it to stay lit at all! I never even got to the point of trying to put it in the smoker. The flame would never burn for more than 20 seconds. Very frustrating considering that this is all it is supposed to do!

Were these pellets from Amazen and did you use a torch, gelled alcohol or hand sanitizer thats about 70% alcohol?

 

[Mark W]

Were these pellets from Amazen and did you use a torch, gelled alcohol or hand sanitizer thats about 70% alcohol?

Yes, I bought the one that came pre-loaded with pellets. I was using a propane torch, probably held it there for 40 seconds. A flame would start, but then go out quickly. I guess next time I will try putting them in the smoker for the warmup period.

 

[tallbm]

Yes, I bought the one that came pre-loaded with pellets. I was using a propane torch, probably held it there for 40 seconds. A flame would start, but then go out quickly. I guess next time I will try putting them in the smoker for the warmup period.

Hi there and welcome!

The wood pellets soak up humidity even though they never feel wet to the touch.
Put the pellets you plan to burn on a paper towel on a paper plate in your microwave for 1m 20sec.
When done mix the pellets around and let sit with the micorwave door open for 2 min.
Then microwave again for a 2nd round of 1m 20 sec.

This should zap the humidity out of the pellets WITHOUT causing them to flame or smoke in the microwave lol.

Next load them in the AMNPS and hold the propane torch on the end for 50 seconds. Let burn with a flame for 10 min total before blowing out. It may go out once or so on you but relight it to get 10min total flame.

At that point it should be good to go.

NOW, I've run into a number of folks that have problem with using the AMNPS tray inside the MES30. Some people have had no problem inside but the ones that have had problems solve the problem by making a Mailbox Mod.
You basically remove the chip loader and hook the mailbox mod to the hole.
The AMNPS sits inside the mailbox mod and the smoke travels into the MES.
THe mailbox mod allows for more airflow to the AMNPS and you never have to open the MES to use the AMNPS in this case.

Use all of this info and see what works for your situation.

Here is what mine looks like:

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• tallbm
• Jan 8, 2017

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• tallbm
• Jan 8, 2017

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• tallbm
• Jan 8, 2017

Now, my final bit of input.
If you smoke any chicken or poultry with the skin on just know that the skin may come out tough or rubbery in your MES.
This is because the skin WANTS to be cooked at like 325F but your MES can only hit 275F max temp... if you are lucky.

Your chicken skin solutions are to smoke in the MES at a very low temp to get smoke flavor and then to throw on a screaming hot grill to finish, remove the skin, or try and dry the crap out of the skin waaay before cooking it.

I personally go with the screaming hot grill approach because it is simpler and less time consuming, or just remove the skin when it makes sense (boneless skinless cuts are good).

Like all smoking setups you just have to work the kinks out of yours and you will be rocking and rolling in no time. I suggest you buy boneless skinless chicken thighs to practice with as they are usually fairly cheap and amazing to eat even if the smoke has issues :)
I hope this info helps! :)

 

[patinlouisiana]

I'm going to attempt a full packer brisket in my MES with the AMNPS. Do you fill it from end to end? Is there such a thing as too much smoke?

 

[tallbm]

I'm going to attempt a full packer brisket in my MES with the AMNPS. Do you fill it from end to end? Is there such a thing as too much smoke?

I always recommend people trim off the thin portion of the flat muscle of a packer brisket and re-purpose that good flat meat. I post all about it here, and see the image to get an idea of what I'm talking about :)
https://www.smokingmeatforums.com/threads/my-brisket-flat-trimming-approach-explained-qview.286564/

BrisketFlatTrimAway

• tallbm
• Oct 7, 2017

If you do this it should fit fine in your MES.
Also I do my unwrapped rolling a full AMNPS tray of 100% Mesquite Lumberjack Pellets and it comes out AMAZING!!! I don't think you will have an issue as with the cook.

Remember a brisket is done when it is tender.
Put the meat probe in the thickest yet center most portion of the flat (usually flat portion that is under the point almost midway or 3/4 length of the brisket). At about 198F Internal Temp (IT) start checking for tenderness by stabbing ALL OVER with a kabob skewer. When it goes in without resitance your brisket is ready if not wait a degree or 2 and try the tenderness test again and repeat until tender.
At a smoker temp of 275F and without opening the smoker a brisket takes a hair over 1hr a pound to smoke and briskets don't care what temp you smoke them at. If you plan to finish 4 hours early you should be good. If you finish early just double wrap in foil, then wrap in 3 bath towels, and set on the counter until time to eat. It will be piping hot 4-5 hours later no problem and you never have to wait for it to be ready if you follow this approach :)

I hope all this info helps :)

 

[patinlouisiana]

Thanks!