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A-Maze-N Smoker?

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  • byrne092
    byrne092 Posts: 746
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    Good deal, thanks @nolaegghead
    I'm gonna try smoking a few pounds cold and a few hot. This is my first time makin bacon!
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • SciAggie
    SciAggie Posts: 6,481
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    @The Cen-Tex Smoker I'm glad you have had a good experience with yours. I just got mine from Amazon and plan on smoking bacon - if I can find a pork belly around here. I may have to drive to Austin to get one.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • byrne092
    byrne092 Posts: 746
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    @SciAggie which one did you end up getting? Im leaning towards the 5x8 because it can use pellets
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • SciAggie
    SciAggie Posts: 6,481
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    byrne092 said:
    @SciAggie which one did you end up getting? Im leaning towards the 5x8 because it can use pellets
    I got the tray. I haven't fired it up yet. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • thetrim
    thetrim Posts: 11,357
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    CeramicChef said:
    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!
    To each his own, but you may want to keep that to yourself next time!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    I use the tray. I can get a 3 hour burn on a single row. It's great for cheese and cold smoking salmon.
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • Chubbs
    Chubbs Posts: 6,929
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    SciAggie said:
    @The Cen-Tex Smoker I'm glad you have had a good experience with yours. I just got mine from Amazon and plan on smoking bacon - if I can find a pork belly around here. I may have to drive to Austin to get one.
    Do you have Costco? Ours has a lot of bellys in stock and priced well. Only problem (to some) is the skin is removed. No problem for me
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • SciAggie
    SciAggie Posts: 6,481
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    Thanks. I'll travel to Austin soon and can check Costco there.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Lit
    Lit Posts: 9,053
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    I'm going by Costco to get lots of cheese on the way home. It's cold smoking time.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    CeramicChef said:
    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!
    huh?
    Keepin' It Weird in The ATX FBTX
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  • sumoconnell
    sumoconnell Posts: 1,932
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    What other 2012 technology can I still use on the egg  today? They didn't have center cut lump back then, so things are different.  
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • byrne092
    byrne092 Posts: 746
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    Well it looks like Mother Nature is trying to mess with my bacon plans. High of 11 on Sunday. I started the cure last Saturday. Saturday's temps don't look bad, but I have a brisket cook planned. I was thinking maybe lighting a couple pieces of lump and just warming up the egg and then putting in the a-maze-n after. Thoughts?
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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