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A-Maze-N Smoker?

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Comments

  • double said:
    Cen-tex do you just light the one corner?

    Yep. And it follows the maze until its gone. Really simple but perfect

  • doubledouble Posts: 1,214
    Thanks not even 24hrs after Xmas and the list is already filling up! Thank goodness for birthdays :-)
    Lynnwood WA
  • double said:

    Thanks not even 24hrs after Xmas and the list is already filling up! Thank goodness for birthdays :-)

    That's the cool part about this one: its only $40. Compared to everything else we buy on here, it almost free

  • henapplehenapple Posts: 12,408
    Bacon, cheese, salmon....what else can you do? Thinking of getting one.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • nolaeggheadnolaegghead Posts: 12,241
    It's not just for cold smoking - you can do a low and slow AND use this for smoke.  Gives you very even smoke over a long period of time.  Another way to do it.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • henapplehenapple Posts: 12,408
    I assume in the egg?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • nolaeggheadnolaegghead Posts: 12,241
    Yeah, egg, gasser, whatever.  I saw a video of a guy using it in his gasser.  It's probably more expensive to buy the pellets or sawdust than regular chips or chunks, but it's convenient, and from a quality control standpoint - you know exactly what you're getting, versus trying to strategically plant wood in your lump....
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • henapplehenapple Posts: 12,408
    So it can get hot?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • nolaeggheadnolaegghead Posts: 12,241
    I think it's stainless (will take plenty of heat), but I'd put it over the plate setter or on a grate so it doesn't cause the whole batch to light up all at once.  I'm thinking about getting one.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • henapplehenapple Posts: 12,408
    They're not expensive...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Plano_JJPlano_JJ Posts: 448
    This may solve my "lack of smoke" issues for my birds. I assume you can put this thing on the grate above the platesetter when you are smoking something? 
  • I got one just before Christmas and did cheese and butter cold smoked on it. Soooooo easy!
  • I think it's stainless (will take plenty of heat), but I'd put it over the plate setter or on a grate so it doesn't cause the whole batch to light up all at once.  I'm thinking about getting one.
    It's heavy duty steel. It can get hot. I agree that I would shield it to keep the pellets from going up at the same time if I had lump burning in there. It could just sit on the platesetter or grate

  • henapple said:
    I assume in the egg?

    i t can go anywhere. A bucket, an old fridge. Anything you want to use. It fits in the egg perfectly though

  • Yeah, egg, gasser, whatever.  I saw a video of a guy using it in his gasser.  It's probably more expensive to buy the pellets or sawdust than regular chips or chunks, but it's convenient, and from a quality control standpoint - you know exactly what you're getting, versus trying to strategically plant wood in your lump....

    14 hours of smoke for under $2 worth of Traeger pellets

  • nolaeggheadnolaegghead Posts: 12,241
    I could have sworn they sold these on Amazon.  I can't find it there.  I like supporting the little guys and buying their stuff, but I don't trust any of their security with my plastic.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • dlk7dlk7 Posts: 983
    I could have sworn they sold these on Amazon.  I can't find it there.  I like supporting the little guys and buying their stuff, but I don't trust any of their security with my plastic.
    They have a paypal interface - I ordered one today.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • nolaeggheadnolaegghead Posts: 12,241
    Ug.  I hate paypal.  I have an account, but I consider them rapists, and I try not to give them my money. ;)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • dlk7dlk7 Posts: 983
    Yeah, egg, gasser, whatever.  I saw a video of a guy using it in his gasser.  It's probably more expensive to buy the pellets or sawdust than regular chips or chunks, but it's convenient, and from a quality control standpoint - you know exactly what you're getting, versus trying to strategically plant wood in your lump....

    14 hours of smoke for under $2 worth of Traeger pellets
    Do you have a pellet preference for different cheeses or butter?  They send oak pellets with the amazen pellet thingy but I think hickory might be good with butter.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • billyraybillyray Posts: 1,116
    edited December 2012
    I just ordered the 5x8 like cen-tex, I have the 12" round also. I got peach and maple pellets from them. I got 20 lb. bags of apple, cherry and hickory from our Ace store (traeger). I hooked up my small to my large when the temp. outside was 75 or higher for cold smoking. But now I'm going to hook up my large to my master built smoker when the temp. is higher than 75, more rack space. I'll do it all in the large when it's cold out. I'll post pics in the next few days.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • dlk7 said:
    Yeah, egg, gasser, whatever.  I saw a video of a guy using it in his gasser.  It's probably more expensive to buy the pellets or sawdust than regular chips or chunks, but it's convenient, and from a quality control standpoint - you know exactly what you're getting, versus trying to strategically plant wood in your lump....

    14 hours of smoke for under $2 worth of Traeger pellets
    Do you have a pellet preference for different cheeses or butter?  They send oak pellets with the amazen pellet thingy but I think hickory might be good with butter.

    I've never done cheese or butter (yet) so I have no preference. All ears though.....

  • nolaeggheadnolaegghead Posts: 12,241
    from http://www.fruitawoodchunks.com/wosmch.html

    Alder — the wood of choice for Pacific salmon, but also good for most seafood, pork, poultry, and other white meats, because of its light and sweet flavor.

    Apple — light and fruity, and works well for the same foods as alder, except for swordfish.

    Cherry — also a mild and fruity wood, suited to almost everything from beef to chicken and pork to salmon, but again, not swordfish.

    Grapevine — described as tart, and good with poultry, red meats, and wild game, but not lamb or fish.

    Hickory — tends to impart a stronger flavor, and is better suited to red meat and game.

    Maple — sweet and mild, good for pork and poultry; less popular for fish.

    Mesquite — a strong wood, also described as sweet, particularly good for red and dark meats. Not so good for lamb, and imparts a bitter taste to swordfish.

    Mountain mahogany— hard to come by, but mild and well-suited to poultry, beef and salmon.

    Oak — for many, the wood of choice for beef, but also good for any full-flavor meat, including mutton and wild game.

    Pecan — another mid-range wood, with more flavor than the fruit trees, but less than hickory and mesquite. Good for white meats

    ALMOND: - Nutty and sweet smoke flavor, light ash All Meats



    APRICOT: - Milder and sweeter than Hickory Great on White or Pink meats; Chicken, Turkey, Pork, Fish

    PEACH: OUR MOST POPULAR WOOD!! Slightly sweet, woodsy flavor, milder and sweeter than Hickory. All Meats, Great on White and Pink Meats; Especially Chicken, Turkey, Pork, and Fish.

    PEAR: lightly sweet,woodsy flavor. Poultry, Game Birds, Pork.

    PLUM: Milder and Sweeter tan Hickory Great on White or Pink Meats, Especially Chicken, Turkey, Pork, Fish

    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • We did oak on the cheese/butter, hasn't rested the full two weeks. Right now it is a little strong, next time I might do less time and something like cherry wood.
  • MO_EgginMO_Eggin Posts: 125
    For those who have used the A-maze-n Smoker, do you find that, after smoking, you need to wait a few days to allow the smoke to "mellow" in order to enjoy the food?  Any difference if using pellets or dust?  I've cold smoked using both the soldering iron and couple of pieces of lump in a can methods, and as detailed in the Naked Whiz's write up on cold smoking cheese, have found the smoke flavor is overwhelming at first.  Thanks! 
    LBGE, St. Louis, MO
  • Agreed you need to let it mellow for a couple of weeks, at least on cheese.
  • I use the Tube Smoker. Never had any, and I mean any problems with it in any way. Whenever I cold smoke cheese, I vacuum seal it and put it away to age for anywhere from 6-12 weeks. Mellows the flavor right out and makes the best cheese! As for regular smoking in the Egg, I only want smoke hitting the meat for the first couple of hours or so. Smoke doesn't get absorbed after 140* F so what's the point of an 8 hour smoke? After 140* F all you're doing is wasting money!
  • nolaeggheadnolaegghead Posts: 12,241
    People say you stop getting a smoke ring after around 140F but the smoke ring is really a function of having all the right conditions - surface moisture, salt, nitrous oxide from the fire - it all reacts to form sodium nitrite/nitrate that turns the myoglobin into nitromyoglobin, which is apparent through a reddish tint to the meat....same process that a sodium nitrite cure performs on brisket to make corned beef/pastrami.  The smoke flavor gets deposited on the meat less quickly as the food warms up, but it still has an impact on the final flavor.  When cold smoking fish, for example, a pellicle is desired - a protein skin around the meat, which absorbs the smoke flavor better than if it isn't allowed to form through a curing process.  I've thrown wood into the egg near the end of a low and slow and I could taste it.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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