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Tested the A-Maze-N Pellet Smoker

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Kurt

This is my favorite new product this year. It turns any smoker or grill into a cold smoker and will produce a decent amount of smoke for 10+ hours on less than 1 1/2 lbs of pellets.

Read the full review.

#1 - October 12, 2011, 02:47:29 pm

AzQer

  • Karma: 7
Humm interesting tell us more what temp will it hold and what equipment did you use it with
#2 - October 12, 2011, 03:11:59 pm
Mark Smith
Southern Arizona BBQ Club Ambassador
MarkSmith@AZBarbeque.com

Kurt

All the info and pictures can be seen at http://www.bbqislandinc.com/A-Maze-N-Pellet-Smoker-Review_b_34.html


I was using a 18.5 WSM. The A-Maze-N smoker produced pretty heavy smoke and did not raise the smoker temp more than ambient temperature +10 degrees. I will be using this thing a lot this winter. It is a really neat device.
#3 - October 12, 2011, 03:59:24 pm

jmcrig

Kurt, was at RD yesterday. They had single pork bellies for about $2.09 a pound. I would still get the bellies from Lee Lee's until you're ready to do a big batch. ;D ;D ;D
#4 - October 12, 2011, 05:33:55 pm

Kurt

Thanks Mark. I picked one up at Lee Lees. That place is awesome. So much cool stuff there. Thanks for the tip.
#5 - October 12, 2011, 06:10:17 pm

chefrob

  • Karma: 2
so glad that BBQ island is stocking this item! i have been fortunate to have been able to watch (and use the test models) this product grow from it's test stage to what it is now. Todd Johnson (the owner of Amazenproducts) is a stand up guy like the boys @ BBQIsland and this product is all USA made with USA steel with USA labor. you can litterally cold smoke chz with a cardboard box and a rack.........nice job BBQ Island for bringing in this product.


BTW - i am not on Todd's or BBQ Island's payrolls..... :D :'(  :D
#6 - October 12, 2011, 07:52:57 pm

wuykats

  • Karma: 0
The link mentioned smoking fish at low temperature.  How are food safety issues not a problem if the temps are kept low?
#7 - November 27, 2012, 11:56:14 pm
The liver is evil. it must be punished.
ruebgonvintners@gmail.com

Crash

  • Karma: 19
If you freeze the fish first it will likely kill all parasites....in a perfect world.  I've had no issues.
#8 - November 28, 2012, 02:29:24 am
I love animals.  They're delicious!
VRM Pit Crew

Wood Chuck

  • Karma: 0
I got one of these a few months back from BBQ Island and smoked some cheese with it came out great. Never cold smoked before, wanted to try it but everything I looked at was just to much ( equipment and cost) I thought.  This little gem is nice, guess what the family is getting for Christmas this year.
#9 - November 28, 2012, 06:21:27 am

toys4dlr

  • Karma: 5
I have used this product to do a batch of smoked cheese and I cold smoked lox.  The salmon is brined in salt prior to cold smoking and my temps never got above 72 degrees for the complete 6 hours.  I use my PG500 to cold smoke. 6 hours later, I only used half of the maze. 

todd brought out a tube that works great to, but the maze has worked for me.  One note, only light one side of the maze or the cheese/lox is a little over smoked
#10 - December 01, 2012, 07:39:04 am
Toys 4 BBQ'N
Competition BBQ Team - Anthem, Arizona

Comfort is King with our team

Q-TO-U-BBQ, Anthem AZ
North Valley Magazine's Reader's Choice Best BBQ for 2010 and 2011

someAZdude

  • Karma: 0
I use this thing for cheese, bacon, and jerky all the time. Great product! I have smoked all kinds of stuff with it including butter and maple syrup as well as salt. Lots of fun.
#11 - December 01, 2012, 10:17:24 am
Not a competition cook. Just doing it because I love the taste/smell/creativity and enjoy feeding people!
Using a WSM to get it done!!

chefrob

  • Karma: 2
todd brought out a tube that works great to, but the maze has worked for me. 

the tube does work great..........i've used it quite a lot this year.
#12 - December 27, 2012, 07:27:10 pm

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