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U-Bolt mod for the AMNTS

Discussion in 'AMNPS Tester forum' started by normanaj, Jan 14, 2018.

  1. How much smoke are you guys getting from the tube? My smoke is blue but seems intense no matter what I do with dump tray.

    I used some wire to prop up the front of the tube and it’s lasting longer, but seems like a still get a lot of blue smoke
  2. muddydogs

    muddydogs Smoking Fanatic

    I'm getting the right amount. Are you getting to much air flow across the pellets? Lots of smoke and a fast burn would indicate your drafting well probably to well.
  3. normanaj

    normanaj Smoking Fanatic SMF Premier Member

    This would be my conclusion also.

    Some folks here have simply done away with the chiploader and replaced it it with the "riverrat mod".I've never gotten around to doing this as I've not needed to but it definitely makes for easy control of the airflow.
  4. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member

    I'm one that thinks the tube is to much inside the smoker . So I went to a mailbox . Had it workin pretty good , but yes the smoke can be heavy , The addition of the u bolt was a big improvement .
    thin blue.jpg
    Also , I left everything in tact because I still use the chip loader at times .
  5. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    When I tried the Tube, no matter what I did it produced too much smoke for my MES Units, so I went back to my AMNPS and AMNS for perfect smoke.
    Now that I see these U-bolts, I could probably do that with my lit end up higher, but my Amazing Trays work so perfectly, I'll just stick to them.
    Like I said though, it looks like a Great idea, especially for those who have trouble keeping an AMNPS going.

  7. Ordered a 12" tube. Should be in any day now. Heading to the hardware store to pick up the stuff to make one!
  8. Thanks normanaj tried it out using a coat hanger wire and it produced the perfect amount of thin smoke. Using a 12 incher half full of pellets got about 4 hours of perfect smoke.
  9. mike243

    mike243 Smoking Fanatic SMF Premier Member

    Just remember all meats have a window of time that smoke will penetrate no matter what we do.The rest will just add black creosote ,I aint saying its not tasty but the presentation drops IMO
  10. Just one little question. You are using stainless steel muffler clamps right? Regular clamps are galvanized and the ain't too good for ya, ask any welder. But that's a great idea for the tube.
  11. indaswamp

    indaswamp Master of the Pit OTBS Member

    Smoke will continue to penetrate meat until the surface temp reaches about 140*F. At that point, it will only collect on the surface. Which is why you can cold smoke for days on end...the meat will continue to absorb smoke and the smoke will travel all the way through the meat contributing flavor and aiding preservation.

    Fire temperature and air flow (and type of wood) has more to do with creosote deposits than any other factor....and some of those creosote compounds are good and not bitter, they add to flavor. You want the fire temp 650~750* for the best smoke. a hotter fire creates a lot of unburned particles and more creosote. Starve it for oxygen and you will get black smoke...the worst kind.
  12. solman

    solman Meat Mopper

    i'm guessing you're not a fan of the mailbox mod then, since one of the "benefits" of it that a lot of people tout is that it significantly reduces creosote.
  13. indaswamp

    indaswamp Master of the Pit OTBS Member

    <Indaswamp opens can of worms>....

    I'm sure someone here will take issue with this. But this is what I have learned helping old timers (and my friend) at the rural life museum in Baton Rouge.

    Mailbox mod. works....for MES owners with very little draft through an electric smoker...as it was designed....from what I know about it. It helps the smoke generator get more air, and helps with the limited draft in a MES.

    The mailbox mod is an adaptation of an old cold smoking method with an external firebox. As smoke cools, some of the compounds condense on cool surfaces. You will loose both good and bad through condensation. People bad mouth creosote, but some of the best flavoring compounds are forms of creosote, Not all creosote is equal. Air flow draft is key. The old school method is dual smoke stacks where most of the heat and smoke rise through the first stack, creating pull with the draft through the stack, and the slight angle of the second pipe at the 'T' allows a trickle of smoke to the smoke chamber. This allows control of the temp. of the fire in order to produce the optimum smoke with less of the 'bad' creosote and more of the 'good'. And it allows for optimum control of smoke to the smokehouse without damping down the fire temp....

    Mailbox mod users just take the smoke produced and deal with it. They have little control over how hot the fire burns. Not all smoke is created equal.....that is not to say that white smoke, or creosote is 'bad'. Depends on duration of the smoke and what you are cooking. 2~3 hour chickens-no problem with white smoke. The meat won't be in long enough to matter IMO. But for long cold smokes, fire temp. matters to produce optimum flavor compounds. BTW, The optimum fire temp. for optimum smoke is 650~750*F. I would have to ask Todd what temp. his various smoke generators burn with pellets and dust.

    <Rant over>
    Last edited: Mar 14, 2019 at 11:46 AM
  14. normanaj

    normanaj Smoking Fanatic SMF Premier Member

    Basic u-bolt from the local Ace,stainless is all they sell(at least here).No need to spend extra at the autoparts store for a muffler clamp.

    The only galvy I can find where I live comes in the form of a nail or duct work.
    Last edited: Mar 14, 2019 at 5:25 PM