Smoking first Boston Butt, need some advice

[hoops10]

So is there a secret to getting the AMNPS good and lit to ensure it doesn't go out? Or do you just light it and let it smoke for a few mins before putting out in the MES 30?

 

[tropics]

So is there a secret to getting the AMNPS good and lit to ensure it doesn't go out? Or do you just light it and let it smoke for a few mins before putting out in the MES 30?

http://www.smokingmeatforums.com/t/177393/keeping-the-amnps-lit

 

[Bearcarver]

So is there a secret to getting the AMNPS good and lit to ensure it doesn't go out? Or do you just light it and let it smoke for a few mins before putting out in the MES 30?

Everyone I've taught how to get them lit properly has swore up & down they were lighting them fine. Many of them have recanted that statement since. I light mine deep with the Propane torch. Then I blow on it down & in toward the bottom of the unburned pellets. Then I let the flame burn awhile. When the flame goes out, I blow on it down & in until the glowing red goes deeper. Then I let it flame awhile. Then a few minutes later I do the same thing again. Then a few minutes I do the same thing again. I do this until I get about a 2" or better long, full row width glowing cherry in the bottom of the pellets. Then after about a total of 20 minutes of coming back & blowing that cherry deeper & deeper, I put it on the little bars to the left of my chip burner assembly. The only time mine ever goes out is if I use straight Cherry pellets. If you use a heat gun, you can cut the time & energy down from my method. This all sounds like a PITA, but I feel it is worth it to get up to 11 hours of perfect smoke.
 

This 20 minutes only occupies about 5 minutes of my time.

Bear

 

[foamheart]

Quote:

So is there a secret to getting the AMNPS good and lit to ensure it doesn't go out? Or do you just light it and let it smoke for a few mins before putting out in the MES 30?

Hoops I commend you, you keep statring its an MES30 which does make a difference in the air flow as alluded to by Workstghr.

First and foremost, if you are going to use a device which is going to create smoke for in excess of 12 hours, spend a bit more than a few mins ensuring its working. I always (or try to), let mine start and establish a good burn for at least 30 mins, while I allow the MES toPreheat to 275 degree. This is before I add any meat. It not only starts to smoke better but you get so much air flow to the AMPs, it would makes happy sounds while starting up I think.

Air flow in the MES30, I use no modifiers that I know of only I changed where I set the AMP's and I crack open the reload tube for more air flow.

Heres your suction or air inlet, the three holes are located in the end of the reload tuibe.

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• foamheart
• Mar 12, 2015

As a safety concern which I have now learned, you should not crack this open and try to use both the chip tray and the AMPs together. When cracking or unlocking the loader to allow more oxygen into the smoker you offer the chips a chance to combust, basically making a small explosion in the box. I learned because it blew my reloader out the side of the unit. This wouldn't have happened had the reloader been securly locked in place.

If you'll only use the AMPs this can not happen. If you only use the chips the same. But combinded there is a possibility.

When using my AMPs I relocate the resting point to move it closer into the air flow. This is where it is designed to be resting.

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• foamheart
• Mar 12, 2015

Below is where I relocated mine to without any mods just moved the dang tray. Set one of the grates on the smoke box and the AMPs on it. Yes it is unstable, but just remember that it is. It made all the difference in keeping my MES lit without ever a worry.

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• foamheart
• Mar 12, 2015

My suggestion to any new AMPs user is to fill a line and burn it outside the box first. That way if you have any problems you know what it is not involving. Most problems come back to air flow, some from pellets, and some from hurried lighting practices.

I like my AMPs it works just fine when you get used to it. You'll not need to worry about air flow in the MES40, I guess it has to do with the size of the cooking chamber cause the reloader and the vent are the same.

I hope something here helps ya. But if ya lite it well, ya should have no problems.

 

[hoops10]

Great advice, can't wait to do this tomorrow. Any suggestions for a good rub or is that taboo to ask? :)

 

[bmaddox]

Great advice, can't wait to do this tomorrow. Any suggestions for a good rub or is that taboo to ask? :)

It's not taboo but the answer you will get will vary since everyone has a personal taste. I like to keep it simple and let the smoke/meat flavor shine through. Jeff's rub is a good simple rub that works well.

 

[hoops10]

Update: Finally got my smoke started, set the MES 30 to 240* but the Maverick 733 is reading it at 260*, could the MES be they far off or is the Maverick wrong? Also, sort of a windy day so I'm not seeing smoke out of the top vent so a little worried about the AMNPS

 

[Bearcarver]

Update: Finally got my smoke started, set the MES 30 to 240* but the Maverick 733 is reading it at 260*, could the MES be they far off or is the Maverick wrong? Also, sort of a windy day so I'm not seeing smoke out of the top vent so a little worried about the AMNPS

They would not match for a number of possibilities, including not having the sensor & probe at the same place, wind not being blocked with something, or possibly MES not reading properly.

Usually the Maverick goes up & down more quickly, but after time at one setting, they come together.

Bear

 

[hoops10]

So then I should be blocking the wind with something?

 

[Bearcarver]

So then I should be blocking the wind with something?

Yes---It's hard to do on the spur of the moment.

Plywood sheets higher than the top of smoker.

A box with the top & bottom open setting over the top vent.

Even a can bigger than the vent with both ends cut out sitting over the top vent.

Depends on your set-up. Mine is on the porch with a wall behind it. I was able to block the right end & some of the front, one time with an old quilt on one very windy day.

Bear

 

[hoops10]

I have a makeshift block up now and I'm seeing a lot of white smoke coming it of the vent now. Is that good? Thought I wanted thin blue smoke. Im about 3 hours in and smoker temp is 250* and meat is 115* IT. Does the meat look normal?

 

[Bearcarver]

I have a makeshift block up now and I'm seeing a lot of white smoke coming it of the vent now. Is that good? Thought I wanted thin blue smoke. Im about 3 hours in and smoker temp is 250* and meat is 115* IT. Does the meat look normal?

Try putting only a few chips in at a time---when it stops smoking, just to get you through this smoke. It's hard to get good smoke with an MES without an AMNPS. I quit trying 5 years ago.

You won't get TBS to good with the chip burner. It's just not the nature of the beast. Some people can get some, but not consistently. It's all up & down like I mentioned above.

Does what meat look normal?

Bear

 

[hoops10]

I am using a AMNPS :) I haven't opened it up to look at the meat (the MES 30 has no window). At the 4 hour mark, the IT is 131*

 

[gary s]

Be waiting on the pics

 

[Bearcarver]

I am using a AMNPS :) I haven't opened it up to look at the meat (the MES 30 has no window). At the 4 hour mark, the IT is 131*

Sorry about that---I'm helping too many at one time----Got you mixed up with one without an AMNPS.

I have never had too heavy a white smoke with only lighting one end of an AMNPS, so you should be OK there.

Bear

 

[hoops10]

Another question, I'm estimating my cook to be done around 2am (or 190* IT), so once it reaches that temp and I take it out, what do I do with it until lunch/dinner time tomorrow? Just wrap it in foil and put it in the fridge?

 

[Bearcarver]

Another question, I'm estimating my cook to be done around 2am (or 190* IT), so once it reaches that temp and I take it out, what do I do with it until lunch/dinner time tomorrow? Just wrap it in foil and put it in the fridge?

If you're going to pull it, I'd take it to between 200° and 205° IT.

Then that's a long time until eating. I'd suggest pulling it, let it cool, fridge it, and then heat it up before eating it. It' a lot easier to pull while it's hot.

Unless somebody has a better idea.

Bear

 

[hoops10]

Ok, I'll leave it in until 200*.
8 hour mark and IT is 165*, not sure if it's in the stall, just gonna let it keep going :)

 

[gary s]

If it were me I'd go with Bears recommendation

Gary

 

[hoops10]

Yeah, Bear is the man, I've been picking his brain all day today. Btw, thanks again Bear for all your help, it's much appreciated.

Bear, I've read that many people take the meat and let it sit for about an hour before doing anything, do you recommend waiting the hour and then pulling it or pull it as soon as I take it out of the smoker?