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Ok, you guys win!

Discussion in 'Blowing Smoke Around the Smoker.' started by kawboy, Jun 14, 2019.

  1. kawboy

    kawboy Smoking Fanatic

    I picked up an A-maze-n 5x8 at Fleetfarm tonight. I keep hearing about them here so much, I figured I'd give it a go. Wasn't sure I wanted to spend thirty bucks, but the wife is counting it as a fathers day gift. Grabbed a bag of Apple pellets as well. Smoking eleven pounds of bacon in the morning, we will see how it goes. You people are a bad influence on me!
     
    crazymoon likes this.
  2. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    Trust me. Once you get the hang of using it, you'll be wondering why you didn't have one sooner. And, like you say--its Father's Day.
    Gary
     
    kawboy likes this.
  3. kenzmad22

    kenzmad22 Newbie

    Sweet! Only issue I have had is if I place it where fat can drip on it. Puts it right out. Other than that, It is money well spent
     
  4. kawboy

    kawboy Smoking Fanatic

    I'm using my Brinkman cabinet smoker, so the water pan should block for me.
     
  5. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    KB, Just follow the instructions to get it light and them keep an airflow going.They make a great addition to your smoking arsenal.
     
  6. kawboy

    kawboy Smoking Fanatic

    Smoker is only running 59 degrees, should I might some charcoal to heat it up, or is the bacon going to be ok running at that? I assume the cure will keep it good, but I usually warm smoke it.
     
  7. kawboy

    kawboy Smoking Fanatic

    Two hours in, gone through about a third of a row. Figure I'll try the whole tray and see how it goes. Running around sixty degrees. It will warm up later today, unless the storms start. Smells good.
     
  8. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    You don’t even have to have the smoker on. I cold smoke all of my bacon using the tray. You will cook it before eating it anyways. That smell is like non other!
     
  9. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Sounds Good!
    I usually Smoke Bacon between 100° and 130° smoker temp, but I keep it in there for the whole AMNPS Tray to finish smoking (about 10-11 hours).

    Bear
     
  10. kawboy

    kawboy Smoking Fanatic

    Yea, I was a little brain dead this morning. I'll just run it out of pellets and see how it tastes in a few days, if I can wait that long!
     
  11. kawboy

    kawboy Smoking Fanatic

     
  12. kawboy

    kawboy Smoking Fanatic

    I'm using your recipe, so that should work.
     
  13. mneeley490

    mneeley490 Master of the Pit OTBS Member

    I go by Bear's warm smoking instructions, also. I believe that you can get the same amount of smokiness in the bacon in one day, that would usually take 3 days if cold smoking.
     
    chopsaw and Bearcarver like this.
  14. smokerjim

    smokerjim Master of the Pit OTBS Member SMF Premier Member

    you can tent it with tinfoil, or foil pan not sure what type smoker your using but look into the mailbox mod.
     
  15. kawboy

    kawboy Smoking Fanatic

    So far So good. Puked out at six hours, but re-lit easily. Didn't want today at the excess smoke, so I threw in some deviled eggs.
     

    Attached Files:

  16. kawboy

    kawboy Smoking Fanatic

    It ran twelve hours as advertised. Well, except for the one hicup. I'll let the bacon chill the fridge a few days and see how twelve hours of smoke taste.
     

    Attached Files:

    chopsaw likes this.
  17. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Kawboy , looks good . I just did some following bearcarvers steps . 12 hours of apple pellets at 120 came out perfect for me . I let it rest 2 days , freezer 2 hours then sliced .
     
  18. kawboy

    kawboy Smoking Fanatic

    Thanks. I only ran around 60 - 70ish, that was the outside temp, I only ran the maze. Yea, I plan on chilling a couple days and trying out the new slicer.
     
  19. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Chill a couple of days to let the smoke mellow / even out . 2 hours in the freezer will get you a nice slice .
     
  20. kawboy

    kawboy Smoking Fanatic

    Do you cover your bacon when chilling?