Twin Chuckies (with my New AMNPS)
I got a new 5" X 8" A-MAZE-N-PELLET-SMOKER (AMNPS), and had to give it a try.
Since high heat is sometimes a problem with my AMNS, I decided to smoke 2 Chuckies at about 230˚ with my AMNPS.
Day #1:
I rinsed with cold water & dried two Chuckies with paper towels.
Then coated them first with Worcestershire Sauce (thick), and Montreal Steak rub.
Then wrapped in plastic wrap, and into the fridge for an overnight stay.
Day #2:
Pre-heat smoker to 240˚ (close top vent for pre-heat).
Put Chuckies on one MES 40 smoking rack, sprinkle with a little Brown Sugar, and put that rack in #2 position.
Load my new toy with Bottom 2/3 Maple----Top 1/3 Cherry (per Todd's suggestion).
Light one end with my "Fat Boy" propane torch. See "Note" below for lighting suggestions.
Put AMNPS on the bars, to the left of the MES chip burner.
Cut heat back to 230˚. Open top vent all the way.
After 4 hours at 230˚, I sterilized my probes, and inserted them into my Chuckies.
The one was at 156˚, and the other was at 157˚.
When my Chuckies were at 171˚ and 166˚, I wrapped them individually in doubled foil, and added the following in each package:
4 ounces of Apple Juice.
1 ounce of Ken's Teriyaki Marinade.
2 ounces of BBQ sauce.
When they were at 210˚ and 204˚, with 70 minutes to go until Supper Time (5 PM), I killed the heat & closed my top vent, but left them foiled, and in my MES 40.
At 4:50PM the smoker temp was down to about 145˚, and my Chuckies were at 180˚ and 186˚. Pulled Chuckies for Supper.
Unwrap, pour juice from packages into container, allow to cool, put juice in fridge for fat separation---to be excellent Au Jus.
Take pictures & pull Beef.
Note on lighting AMNPS:
I can't stress lighting your AMNPS properly, too much!
It is important to light your AMNS (dust) properly, but it's even more important with the AMNPS (Pellets).
I lit my AMNPS every bit as good as I always light my AMNS, and I figured it was good enough.
Wrong!!!---it produced very little smoke, and almost went out.
I pulled it out and gave it a much better torch job, and got a good fire going (burning about a 2" long area in the first row).
I left the fire go for 6 or 7 minutes. Then I blew it out & kept blowing the red coals until I had a real good red hot coal base.
Then I put it back in. I had real nice smoke going all the way until I pulled the Chuckies for foiling.
I actually got perfect smoke for a total of 5 hours, and only consumed about half of the full load of pellets.
Once I got this new AMNPS going right, it was a thing of beauty---Nice amount of smoke, with no worry of jumping rows, burning too heavy, or burning too fast and burning out.
Then when I pulled the AMNPS, I set it where the high heat won't hurt anything, and took a teaspoon & pulled all of the hot coals & burning pellets far away from the unburned pellets.
Those unburned pellets will be good for next time. I think I'll start a new jug, just for leftover pellets that are not only one wood species.
Also Note: We did not care for the McCormick Grill Mates' Montreal Steak Rub. I only tried it because I saw it mentioned a few times. You don't know if you don't try.
That's about it.
Enjoy the pictures---Lotsa Qview, and a few BearViews Too !!!!
Bear
One of the Chuckies all rubbed up:
Two Chuckies ready for an overnight stay at 37˚:
One end lit:
My set-up: I use that 9" X 12" Aluminum plate, tilted up on the left side, to direct the heat over to the middle of the smoker, instead of letting the heat run straight up to the exhaust vent.
During this particular smoke, my ET-732 stayed within 5˚ of the MES digital temp readout the whole time.
You can also see where I always put my AMAZING Smokers in my MES 40.
This picture shows how much smoke I like to have coming out of my fully open exhaust vent.
Not much more----Not much less, but Less would be better than More "IMHO":
Back to my 2 Chuckies and the juice I saved, just after removing from their foil packages.
The lid goes on the juice, and into the fridge, in the back, so it doesn't get bumped:
Pulled Beef "BearView":
My Supper (first helping---LOL):
BearView Close-up:
Au Jus on right---Fat on left. I just run a knife all the way around, and pop it off in one solid piece:
Next Day Snack Time---First some pulled Beef in Au Jus (Nuked up):
BearView Alert !!!!
Then some shredded Mozzarella (I was out of Provolone), and some left over taters:
I LOVE IT ALL ![/quote]
I got a new 5" X 8" A-MAZE-N-PELLET-SMOKER (AMNPS), and had to give it a try.
Since high heat is sometimes a problem with my AMNS, I decided to smoke 2 Chuckies at about 230˚ with my AMNPS.
Day #1:
I rinsed with cold water & dried two Chuckies with paper towels.
Then coated them first with Worcestershire Sauce (thick), and Montreal Steak rub.
Then wrapped in plastic wrap, and into the fridge for an overnight stay.
Day #2:
Pre-heat smoker to 240˚ (close top vent for pre-heat).
Put Chuckies on one MES 40 smoking rack, sprinkle with a little Brown Sugar, and put that rack in #2 position.
Load my new toy with Bottom 2/3 Maple----Top 1/3 Cherry (per Todd's suggestion).
Light one end with my "Fat Boy" propane torch. See "Note" below for lighting suggestions.
Put AMNPS on the bars, to the left of the MES chip burner.
Cut heat back to 230˚. Open top vent all the way.
After 4 hours at 230˚, I sterilized my probes, and inserted them into my Chuckies.
The one was at 156˚, and the other was at 157˚.
When my Chuckies were at 171˚ and 166˚, I wrapped them individually in doubled foil, and added the following in each package:
4 ounces of Apple Juice.
1 ounce of Ken's Teriyaki Marinade.
2 ounces of BBQ sauce.
When they were at 210˚ and 204˚, with 70 minutes to go until Supper Time (5 PM), I killed the heat & closed my top vent, but left them foiled, and in my MES 40.
At 4:50PM the smoker temp was down to about 145˚, and my Chuckies were at 180˚ and 186˚. Pulled Chuckies for Supper.
Unwrap, pour juice from packages into container, allow to cool, put juice in fridge for fat separation---to be excellent Au Jus.
Take pictures & pull Beef.
Note on lighting AMNPS:
I can't stress lighting your AMNPS properly, too much!
It is important to light your AMNS (dust) properly, but it's even more important with the AMNPS (Pellets).
I lit my AMNPS every bit as good as I always light my AMNS, and I figured it was good enough.
Wrong!!!---it produced very little smoke, and almost went out.
I pulled it out and gave it a much better torch job, and got a good fire going (burning about a 2" long area in the first row).
I left the fire go for 6 or 7 minutes. Then I blew it out & kept blowing the red coals until I had a real good red hot coal base.
Then I put it back in. I had real nice smoke going all the way until I pulled the Chuckies for foiling.
I actually got perfect smoke for a total of 5 hours, and only consumed about half of the full load of pellets.
Once I got this new AMNPS going right, it was a thing of beauty---Nice amount of smoke, with no worry of jumping rows, burning too heavy, or burning too fast and burning out.
Then when I pulled the AMNPS, I set it where the high heat won't hurt anything, and took a teaspoon & pulled all of the hot coals & burning pellets far away from the unburned pellets.
Those unburned pellets will be good for next time. I think I'll start a new jug, just for leftover pellets that are not only one wood species.
Also Note: We did not care for the McCormick Grill Mates' Montreal Steak Rub. I only tried it because I saw it mentioned a few times. You don't know if you don't try.
That's about it.
Enjoy the pictures---Lotsa Qview, and a few BearViews Too !!!!
Bear
One of the Chuckies all rubbed up:
Two Chuckies ready for an overnight stay at 37˚:
One end lit:
My set-up: I use that 9" X 12" Aluminum plate, tilted up on the left side, to direct the heat over to the middle of the smoker, instead of letting the heat run straight up to the exhaust vent.
During this particular smoke, my ET-732 stayed within 5˚ of the MES digital temp readout the whole time.
You can also see where I always put my AMAZING Smokers in my MES 40.
This picture shows how much smoke I like to have coming out of my fully open exhaust vent.
Not much more----Not much less, but Less would be better than More "IMHO":
Back to my 2 Chuckies and the juice I saved, just after removing from their foil packages.
The lid goes on the juice, and into the fridge, in the back, so it doesn't get bumped:
Pulled Beef "BearView":
My Supper (first helping---LOL):
BearView Close-up:
Au Jus on right---Fat on left. I just run a knife all the way around, and pop it off in one solid piece:
Next Day Snack Time---First some pulled Beef in Au Jus (Nuked up):
BearView Alert !!!!
Then some shredded Mozzarella (I was out of Provolone), and some left over taters:
I LOVE IT ALL ![/quote]
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