A-MAZE-N 12 in. Smoker Tube
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I have been using the A-MAZE-N 12 in. Smoker Tube for about 2 years in three different smokers I have and have found that using it with wood pellets is a much easier and better way than traditional wood chips for smoking. Take a look at it and give it a try.
Dave
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blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Ironreplied to akdave on last edited by
akdave I have a 6in one used it a few times to smoke cheese in my GMG puts out a lot of smoke. I recently bought a smoke pistol on a FB rummage sale site…haven’t had a chance to use it yet… one of these days when it quits blizzarding
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I have a 12" tube… been using about a year… way better than chips no need to soak . get smoke immediately
cold or hot… makes great flavor for chickens, pork butts and sausages -
I don’t have the tube, myself.
But I got the Tray, because it was more versatile. Does Pellets, but also does dust, which I have become a convert to.
Dust (dissolved Pellets) burn slower, and give me the smokey flavor I prefer.
I don’t know if a tube can burn dust well, But the tray runs about 6 hours for me on a full load of dust, and gives me the taste I like. (Currently, Apple-wood for most.)
I imagine it does depend on what you are using as a smoker. I use electrics myself. -
pauliedmondsjr I have the Masterbuilt 30 inch and 40 inch smoker. I think the cold smoking attachment for that is a good option too, and they can be hooked up to anything with a dryer hose.
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I do most of my smoking (at least at home) on a pellet grill that generally gives me enough smoke, if I need to add more I do have a 12" Amaze-N tube that I can use and I agree that pellets are better than chips for this.
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Just purchased the 12in. version this past weekend. Anxious to try it later this week. I’m thinking a rack of baby backs sounds good.
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deplorablenc1
Yep, the MB’s are a natural for using 3" venting tube and dryer discharge vent hose.
I had the 30" as my first (ever) commercial made smoker. For over 50 years all my smoke boxes were adaptations of re-purposed things. Large electrical equipment boxes, Porcelain interior refrigerators, or modified bar-B-ques.
I wished I had a 40" MB, and one day a guy posted (elsewhere) he had a 40" with a dead control to give away. It was Providential, he lived about 10 miles away. I scored a 40", and put my PID to control it, and use it as my Cold Smoker to do…
Well… cold smoked stuff. Bacon, Nuts, anything I don’t want to “cook” while smoking.
No matter what short-comings there are with MB’s controls and electrics, the boxes work fine.
They should market boxes, sans any controls, for folks that want to DIY a smoker with heat and controls that actually can work.
If I knew now, what I didn’t know then…
But for me, using dust definitely gives me the flavor I crave, and the control I require.
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PapaSop
To my way of thinking, pellets are cheap enough that I played with them a lot at first.
And now, I still don’t mind burning up excess.
I’d encourage you to go ahead and burn some up just to play around, see how things work, And you could even use Hot Dogs as “sacrificial Lambs” to see how things taste.
I do that sometimes just to experiment to get a baseline to begin with.
(This is your hot dog plain
, this is your hot dog on smoke… :astonished_face: ) -
pauliedmondsjr
LOL. Everything is better with smoke on it. I have two MB smokers. Have had issues with chips catching fire thus raising the internal temperature and way to much smoke. Thought this would help moving the smoke source away from the burner(using LP). Thanks for the suggestions. -
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Joe Hell
Might have to check into that attachment. Thanks. -
The verdict is in! The chip tray has been sentenced to life on the shelf collecting dust. This is a great product. Nice even continuous smoke for just shy of 5 hours. That rack of ribs liked it too. Highly recommend this for anyone who is tired of messing around with wood chips.!
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PapaSop nice update! The pictures tell 1000 words! Now, to go thaw a rack of ribs out and copy this weekend!
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PapaSop
Yep, Papa.
I removed all the chip feeder stuff from both of my MES’s.
If you ever think you might want to cold smoke things (Bacon, Salmon, Nuts, Spices, Salt…), you might be interested in a Mailbox Mod. I use one exclusively now for all my smoking. Hot or cold.
It gives me control over both the smoke, and the temperature. (I do my cold smoking at ~68-78° F )Happy Smoking Papa!
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pauliedmondsjr
I’ll check that out. Thanks. -
pauliedmondsjr
Just looked at that link. Looks like that benefits the electric models with side chip tray. I’m currently using an LP version. MB pro temp xl. Hmmm. -
PapaSop
I saw that. Kinda takes even more modifications to get colder temps from a Propane unit. And from what I’ve seen, there is no readily available hole in yours like the electrics have.
So the easy way, as you know, is the tube or tray type Amazen. Modifying depends a lot on how much tinkering you are willing to fiddle with. I’m the tinker behind the tinkers d**n. So I tinker a lot.
:face_with_stuck-out_tongue:
So I wish now that I would have gotten the most basic, insulated, non-digital smoker box and modified it to what I have now.
So it comes down to what a feller wants in his smoker box.
Many enjoy very minimal tinkering, I can get that. But for me, I just had to separate the “as built” smoke maker, from the smoker/oven heat source. That gave me control over the two aspects of smoking.
Since I do some (a lot) of cold smoking, I had to go to extremes. But, that’s me. Mr. Imagination.
There are lots of in betweens. And not a thing wrong with a simple Pellet Tube laid in the lowers to generate the smoke that flavors what you’d like to smoke.
After all, this is supposed to be fun, as well as tasty. :face_with_stuck-out_tongue_winking_eye:
