A-Maze-n tube or 5x8 pellet maze

TEXASBGE2018

Ok gents. I am wanting to get one of these. Either the A-Maze-N 12” tube or the 5x8 pellet. Which do
you recommend? I think the 12” tube has a max time of 4 hours versus the box has 12. What situations would I need to cold smoke for longer than the 4hrs that the tube can do? Thoughts?

The Cen-Tex Smoker

My maze runs 14 every single time. You can run it shorter if you want so I dont see the benefit of the tube unless you are using it in a smaller space where the maze won’t fit. 

TEXASBGE2018

The Cen-Tex Smoker said:

My maze runs 14 every single time. You can run it shorter if you want so I dont see the benefit of the tube unless you are using it in a smaller space where the maze won’t fit. 

Ya that was really the direction I was leaning. But I didn’t know what circumstances I would need 12-14 hours for cold smoking. We don’t eat salmon or anything so I wasn’t sure what kinds of foods typically take 12-14hours of cold smoke

PBandJ

12 hours for this

The Cen-Tex Smoker

TEXASBGE2018 said:

The Cen-Tex Smoker said:

My maze runs 14 every single time. You can run it shorter if you want so I dont see the benefit of the tube unless you are using it in a smaller space where the maze won’t fit. 

Ya that was really the direction I was leaning. But I didn’t know what circumstances I would need 12-14 hours for cold smoking. We don’t eat salmon or anything so I wasn’t sure what kinds of foods typically take 12-14hours of cold smoke

I go all 14 overnight for bacon. 

EggbertGreenII

PBandJ, how much did that pork belly weigh, do you remember? Looks great.

PBandJ

8.52 lbs. This is my first one. Smoked it today and I'll slice and try it tomorrow.

TEXASBGE2018

Went ahead and got the 5x8. 1st up will be cold
smoked cheese.

milesvdustin

Cut up a bunch of jalapenos or habs and cold smoke for 24 hr, then dehydrate and grind to powder. Awesome on everything 

cookingdude555

I have the tube. I use it for cheese. I go an hour, the tube delivers much more time than I need. 

blasting

Great little device. 

For cheese I go one of the rows, and let it go until it's done (about 3 1/2 hrs).  Form a foil ball to keep the pellets in place.  Microwaving the pellets for about 4 minutes prior to lighting will help to ensure they stay lit.

nolaegghead

I bought some of that perforated stainless and welded one.  $18 in materials.  I'm a cheap bastard...what can I say?

Woodchunk

The tray has feet which hold it up off of what ever you set it on, very goog air flow

Lately I have been filling my tray up and smoking different things that take different times. Saves having to fill and relight. 

vb4677

I have the 5x8 tray - love it for cheese!  Want to do a pork belly at some point, so I'm glad I've got the overhead of more smoking time than I need for just cheese.

TEXASBGE2018

What brand of pellets and wood type are you guys using with these?

The Cen-Tex Smoker

TEXASBGE2018 said:

What brand of pellets and wood type are you guys using with these?

Don’t use the ams pellets. I use Traeger pellets but there are some premium pellets out there that are 100% of the wood they clam to be  Traeger uses whatever wood is available and adds flavored oils to get the flavor profile they want. They are fine and stay lit the whole smoke though. There were a lot of issues with the ams pellets going out a few years ago when these popped up on here. They may have fixed it but I had so much trouble with them I moved to Traeger and never tried them again. 

DFW

Home Depot has them for $21.64, free ship to store and pick up:

BobDanger

One of the better things I have bought.

MNEggerandStuff

Is that true about Traeger pellets?  that doesn't sound good at all, flavored oils?  really?

What brands are the go to for smoking cheese and bacon with this thing then?

The Cen-Tex Smoker

MNEggerandStuff said:

Is that true about Traeger pellets?  that doesn't sound good at all, flavored oils?  really?

What brands are the go to for smoking cheese and bacon with this thing then?

It’s true. I use them as I bought a 20lb bag before I knew about the oils. 20lbs is a lifetime supply for what I do. It actually produces good flavor but I would buy one of the premium 100% flavor wood pellets next time. These look good to me: https://cookinpellets.com/?gclid=EAIaIQobChMI56Kbk83I3wIVRNbACh1niQWAEAAYAiAAEgL4y_D_BwE

The Cen-Tex Smoker

MNEggerandStuff said:

Is that true about Traeger pellets?  that doesn't sound good at all, flavored oils?  really?

What brands are the go to for smoking cheese and bacon with this thing then?

Here is the whole scoop. This guy called Traeger and they told him. Some use oils, some use wood blends but they all have a base wood that is indigenous to that area (alder or Oak in most cases) and they either add oils (as with their hickory and mesquite) or they blend in the flavored wood (this is what they do with apple which is the one I use)

https://www.smokingmeatforums.com/threads/new-info-on-whats-in-traeger-pellets.116254/

MNEggerandStuff

Yikes,  something tells me a certain office lady doesn't work there any more...

TEXASBGE2018

Ok I have my cheeses and my 5x8 pellet tray. Plan on starting in the morning some time. Any tips I need to know about? I plan on vac sealing these once they are done and keeping them in the fridge for a few weeks to mellow. About what temp should I expect this thing to put out? I’ve read it needs to be under 90 degrees. I’m assuming with it being 40 here tomorrow and having my plate setter in I should be good right?

The Cen-Tex Smoker

TEXASBGE2018 said:

Ok I have my cheeses and my 5x8 pellet tray. Plan on starting in the morning some time. Any tips I need to know about? I plan on vac sealing these once they are done and keeping them in the fridge for a few weeks to mellow. About what temp should I expect this thing to put out? I’ve read it needs to be under 90 degrees. I’m assuming with it being 40 here tomorrow and having my plate setter in I should be good right?

It puts out very little heat- especially when you do it indirect. Tomorrow is a prefect day to smoke cheese. 

BobDanger

TEXASBGE2018 said:

Ok I have my cheeses and my 5x8 pellet tray. Plan on starting in the morning some time. Any tips I need to know about? I plan on vac sealing these once they are done and keeping them in the fridge for a few weeks to mellow. About what temp should I expect this thing to put out? I’ve read it needs to be under 90 degrees. I’m assuming with it being 40 here tomorrow and having my plate setter in I should be good right?

You’re gonna be fine. It does put out a little heat if yer a dummy like me and light both ends...

my last cheese smoke on the egg turned out great...I’ve ate it all, gonna do some more tomorrow.

post pics.