AZ Barbeque.com
Smokers, Grills, Pitts & More => Pellet Cookers => Topic started by: Kurt on October 12, 2011, 02:47:29 pm
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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 (http://www.bbqislandinc.com/A-Maze-N-Pellet-Smoker-Review_b_34.html).
(http://www.bbqislandinc.com/assets/images/the-bbq-chronicles/2011/a-maze-n-pellet-smoker-review/a-maze-n-pellet-smoker-review-1.jpg)
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Humm interesting tell us more what temp will it hold and what equipment did you use it with
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All the info and pictures can be seen at http://www.bbqislandinc.com/A-Maze-N-Pellet-Smoker-Review_b_34.html (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.
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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
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Thanks Mark. I picked one up at Lee Lees. That place is awesome. So much cool stuff there. Thanks for the tip.
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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
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The link mentioned smoking fish at low temperature. How are food safety issues not a problem if the temps are kept low?
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If you freeze the fish first it will likely kill all parasites....in a perfect world. I've had no issues.
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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.
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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
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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.
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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.