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A-Maze-N smoker question

Cookinbob
Cookinbob Posts: 1,691
in EggHead Forum
I am reading all the posts on this, went to their web site, read the manuals, and still don't know the answer.

I assume this does not generate much heat, and with the mass of my XL, it sure won't have much effect.  What temp do you need to be at to cold smoke effectively. In that outdoor temps here in the winter are close to or below freezing, I am guessing this is a 2-1/2 season eggcessory at least in my area.
Enlighten me please.
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY
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Comments

  • yzzi
    yzzi Posts: 1,843
    I've heard of people putting in a 60 watt light bulb to keep it from freezing in the winter. Never did this of course, but I know others here have suggested something like that and I'm sure will chime in.
    Dunedin, FL
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  • Chef Charles
    Chef Charles Posts: 871

    I will be curious to see what others think on this question.  I am thinking of smoking some cheese and almonds ahead of the Christmas holidays.

    Tom

    Tom

    Charles is a mischevious feline who always has something cooking

    Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital

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  • NDG
    NDG Posts: 2,435
    OPTIMAL TEMP . . . "temperatures for cold smoking are typically done between 20 to 30 °C (68 to 86 °F).[5] In this temperature range, foods take on a smoked flavor, but remain relatively moist."

    I think if its extremely cold it just takes longer to absorb smoke flavor.  Def want it cold enough so the fat in your meat doesnt melt.

    Also, I had issues with very cold temps when using my AMS, but later using ideas found here on this tutorial by Cen-Tex, have not had too many problems.


    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • NDG
    NDG Posts: 2,435
    BUT I am NO expert . . 
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Cookinbob
    Cookinbob Posts: 1,691
    My concern is if it is freezing, no smoke will absorb.  The light bulb might do the trick, could try 40 watts under the lump.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • SmokinOutBack
    SmokinOutBack Posts: 311

    Cheese smokes best at room temperature from my experience. I know a few who have lit a couple briquettes to generate a bit of heat when it's really cold outside. You can also set them up in a ring around the perimeter where only one or two will burn at once and keep going for hours. And if you do that, you could use small chunks of wood for smoke and eliminate the amaz-n altogether. Personally, I usually do cheese in the Spring and the Fall when temps are like 70 degrees and utilize the amaz-n smoker.

    Cherry Hill, NJ
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