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A maze N smoker for hot smoking

fairchase
fairchase Posts: 319
edited December 2018 in EggHead Forum
I can’t keep enough smoke rolling in my xl while doing summer sausage at 170.
wondering if the A maze N smoker could be used , and if so how should it be set up 
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Comments

  • st¡ke
    st¡ke Posts: 276
    170 is the bottom end of hot smoking

    you'll notice no difference at 200, and there's more smoke

    the amazin smoker I don't believe will get much above ambient temps plus maybe 30-50 degrees. 

    It's designed for cold smoking

    personally i would do the summer sausage at 225-250 until IT was 165/170


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  • Woodchunk
    Woodchunk Posts: 911
    Maybe you could just add some handfuls of pellets around your fire, then add more as needed
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  • poster
    poster Posts: 1,348
    Using the amazen smoker with heat doesnt work very well either as it robs the oxygen and puts it out
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  • fairchase
    fairchase Posts: 319
    st¡ke said:
    170 is the bottom end of hot smoking

    you'll notice no difference at 200, and there's more smoke

    the amazin smoker I don't believe will get much above ambient temps plus maybe 30-50 degrees. 

    It's designed for cold smoking

    personally i would do the summer sausage at 225-250 until IT was 165/170


    200 or higher will cause it to fat out every time in my experience .
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  • st¡ke
    st¡ke Posts: 276
    It only matters if the internal temp goes over 170

    all that aside though the point is AFAIK you really won't get to those temps with the amazin smoker

    it's not designed for the lower end of hot smoking

    but I have been wrong before
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  • XC242
    XC242 Posts: 1,208
    I’ve been doing this for smoking salmon. Fill it up and set it right on top of the lit coals.  It’s been working out pretty well. 


    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • littlerascal56
    littlerascal56 Posts: 2,110
    All my try’s with pellets end up tasting like an ashtray.  Did some cheese last winter, and it still tastes bad after 10 months in fridge. 
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    Try banking a smaller amount of coal to one side, a small fire burning clean can hit and hold the same temp as trying to keep a massive amunt of lump from ignition 
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