I will have some long smokes coming up about 8-10 hrs. each. Was wondering has anybody tried the amazin pellet smoker for long smokes
I like the Bradley pucks but 8 hrs. is 12 bucks x 4 is a fair chunk of change. I was wondering if enough draft would come through the SG or maybe take it off and have a flap there to control draft. Also if the pellet smoker was kept off the Bradley floor about and inch or so to keep the heat off the floor and improve draft. Wondering if the lighted end of pellets would burn better with lighted end close to or far way from draft opening. Any help would be appreciated
My first question is "why do you want to smoke 8-12 hours"? Even when I smoked 4 8-10 lb. pork shoulders at one time (in smoker 16 hours), I only applied 4 hours of smoke. I read on the forum that any smoking over 140 degrees IT will not flavor the meat anyway. On cheese, I have found that if I smoke more than 2 1/2 - 3 hours, it does not make any difference. If any other members have a different experience, and have applied smoke a longer time (that you could taste the difference), please let me know.
IMHO 4 hours is plenty for any smoke. Too much for some.
I have to agree with everyone else 3-4 hours is more than enough smoke for most people and we like a lot of smoke.
Quote from: Saber 4 on February 25, 2014, 01:42:23 PM
I have to agree with everyone else 3-4 hours is more than enough smoke for most people and we like a lot of smoke.
X2
After four hours of smoke you're just tossing money away IMO. Seems to me that you max out on smoke flavor at four hours or less. No sense in burning up wood after that.
Discussion of smoke duration not withstanding, some forum members do use pellet burners in their Bradley for some items. Hopefully one will be along here shortly to give you some input.
You might also be able to find information on using pellet burners in a Bradley smoker in the Non Bradley Equipment forum.
Quote from: tskeeter on February 25, 2014, 05:03:55 PM
Discussion of smoke duration not withstanding, some forum members do use pellet burners in their Bradley for some items. Hopefully one will be along here shortly to give you some input.
You might also be able to find information on using pellet burners in a Bradley smoker in the Non Bradley Equipment forum.
I have used the AMZN-PS and the AMZN-TS in my Bradley for cold smoking with some success but I need to experiment more with the tube because it tends to burn up the pellets at a much higher rate than it's supposed to, that's why I held off on commenting about that question hoping someone that has more experience with them would answer. I do fall in the camp that prefers the Bradley pucks to the pellets for most things I smoke, I am going to work on using the pellets in my SRG primarily.
I have a 12" A-MAZE-N pellet tube. For a 3-hr smoke I usually fill it slightly over halfway and there's still lots of smoke being produced after 3 hours. I can't think of any situation where I'd ever need 8-10 worth of smoke for anything. I've always read that after the first 3-4 hours the meat stops absorbing most of the smoke and anything after that is mostly wasted.
Quote from: TedEbear on February 25, 2014, 09:09:11 PM
I have a 12" A-MAZE-N pellet tube. For a 3-hr smoke I usually fill it slightly over halfway and there's still lots of smoke being produced after 3 hours. I can't think of any situation where I'd ever need 8-10 worth of smoke for anything. I've always read that after the first 3-4 hours the meat stops absorbing most of the smoke and anything after that is mostly wasted.
TedE I assume you are using your tube in a Bradley? Where are you putting the tube when you use it instead of pucks?
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Quote from: tailfeathers on February 26, 2014, 03:07:04 AM
TedE I assume you are using your tube in a Bradley? Where are you putting the tube when you use it instead of pucks?
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I lay it on top of the puck slide with the open end facing away from the SG.
Quote from: TedEbear on February 26, 2014, 04:33:12 AM
Quote from: tailfeathers on February 26, 2014, 03:07:04 AM
TedE I assume you are using your tube in a Bradley? Where are you putting the tube when you use it instead of pucks?
I lay it on top of the puck slide with the open end facing away from the SG.
[/quote]Perfect. Thank you! Do you still put any water in the pan, or does that become unnecessary?
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i agree with others 3 hr is good with 4 hours of smoke is max...the meat starts accepting the smoke, and is a waist of time,
you can smoke 3 to 4 hours and continue to cook in the smoker,, always a good idea unless its to cold
Quote from: TedEbear on February 26, 2014, 04:33:12 AM
Quote from: tailfeathers on February 26, 2014, 03:07:04 AM
TedE I assume you are using your tube in a Bradley? Where are you putting the tube when you use it instead of pucks?
I lay it on top of the puck slide with the open end facing away from the SG.
[/quote]
Does it block the drain hole in your V tray and do you still use a bowl of water to catch grease drippings?
I think the name for the ham I cure is pronounced "Roe Schweinefleisch " which is German for raw pork, I have heard it called "Roe Shanka" (not spelled right ) which I think might be Swiss, really doesn't matter
The ham I do can take up to 2 months from start to finish. Raw ham is salted and seasoned with garlic, sugar, pickle cure, coriander, pepper, juniper berries and other spices. The salt mixture is rubbed into the meat until nothing more can be rubbed in then coated with a fine layer of salt mixture. After curing for three weeks in it's own juices, the salt is removed and the ham cures for another two weeks. The ham is then immersed in water for about 8 hrs or until almost all of the salt has been extracted. Then the ham is cold smoked at a temperature of about 80-100F for several hrs usually 8-10, or in some cases 2-3 days. (I only smoke for 8 hrs.) and this smoking process gives the ham much of its flavor. After smoking the Ham is dried in the air for two to three weeks I hang mine in the basement of my shop where it is cool and dry. When the ham is ready it is sliced very very thin and eaten that way. I think prosciutto is something like that
The ham has a very nice flavor and is common as a German dish. It is eaten fresh, or on bread or with fruit, or my wife will use in some in cooked dishes or soup (she is Dutch and calls it by a different name) The ham is best stored hanging without cover in a cool place (60F) and can last for many weeks If the ham is kept in the refrigerator it will may get greasy due to the fat. I have tried smoking for less time but it seems I don't get the flavor.
This why I thought the A Mazin smoker would be a good idea
You're right charlesk. In this case the long smoke for a ham would be an exception on the four hour thought.
Keep us posted (with pictures of course). :)
anybody's thoughts on the A Mazin Smoker tray for the Bradley for long smokes
Thought I would put it where the water pan goes and set it up about an inch or so for draft
and cover the SG hole and use it for a draft opening
Quote from: charlesk on February 26, 2014, 11:41:04 AM
anybody's thoughts on the A Mazin Smoker tray for the Bradley for long smokes
Thought I would put it where the water pan goes and set it up about an inch or so for draft
and cover the SG hole and use it for a draft opening
I think that is pretty close to what NePas and others due, I've just put it in there to the right of the bowl and un-hooked my SG on one side to give a little draw and it's worked good, it's the tube I haven't gotten down yet.
Quote from: charlesk on February 26, 2014, 11:41:04 AM
anybody's thoughts on the A Mazin Smoker tray for the Bradley for long smokes
Thought I would put it where the water pan goes and set it up about an inch or so for draft
and cover the SG hole and use it for a draft opening
Spot on! Worked for me. Don't draft to much or the pan will start on fire instead of smoldering if you're using the sawdust instead of pellets.
Quote from: Saber 4 on February 26, 2014, 08:08:53 AM
Does it block the drain hole in your V tray and do you still use a bowl of water to catch grease drippings?
Well, so far I've only used it to cold smoke some cheese. It does cover the drain hole, so if you're smoking something that might drip grease a different location is recommended. I didn't have any water bowl for the cheese.
Also, the pellets can be stubborn to initially light. Before I put the tube in the smoker I squirt a small amount of charcoal starter on the end of the pellets, then light the end and let it flame for a couple of minutes and blow it out. It stays smoldering after that.
Spot on! Worked for me. Don't draft to much or the pan will start on fire instead of smoldering if you're using the sawdust instead of pellets.
[/quote]
I am getting the 5x8 pan not the tube. The pan can sit away from the center of the drip tray. I think this will work by the sounds of it. I'll try a trial run with the SG still in place to cut down the draft and if I watch the burn I'll be able to position the tray in the proper orientation. If this works and I don't see why not the burn will cost me 5 bucks for 10 hrs. instead of 15 and three burns for 15 bucks instead of 45. 30 dollars buys a lot of beer ;D
I like the pucks but for a long burn it's pricy
I can understand why you want a long smoke. That being said- I have an AMZN pellet tray. Each row will smoke 3-4 hours, and if you fill it (not overflowing, or you can get flashover) your smoke time should be 9-12 hours. Be sure to check occasionally for smoke, as sometimes the pellets will stop burning. I usually mix some oak with whatever wood I am using to aid in the burning process. Hope this helps.
Quote from: pokermeister on February 27, 2014, 10:42:03 PM
I can understand why you want a long smoke. That being said- I have an AMZN pellet tray. Each row will smoke 3-4 hours, and if you fill it (not overflowing, or you can get flashover) your smoke time should be 9-12 hours. Be sure to check occasionally for smoke, as sometimes the pellets will stop burning. I usually mix some oak with whatever wood I am using to aid in the burning process. Hope this helps.
good to know, do use a Bradley chamber? if so do you do anything to control the draft , do you keep the SG in place or remove it and cover the hole, where do you place your AMZN pan and do you have the burn end facing a particular direction. no sense in me reinventing the wheel.
Thanks
Charlesk, I have the pellet tray and use it frequently in the Bradley chamber. It just sits on the floor as it has it's own legs that lets air circulate around the underside of the tray. I leave the SG in place as there's ample flow-through of air through it for combustion air. If you find it's not getting quite enough air, the door seal closed on a toothpick will be enough for air. It will fit under the puck burner and you can still get the lip of the bowl under the hole in the drip tray. Want a real heavy smoke? Start both ends. It's designed to do that. When I do a 4 hr. smoke there is still a little of the first row left unburned. Very efficient!
Quote from: Salmonsmoker on February 28, 2014, 07:49:35 AM
If you find it's not getting quite enough air, the door seal closed on a toothpick will be enough for air. It will fit under the puck burner and you can still get the lip of the bowl under the hole in the drip tray.
good info thanks
I assume the tooth pick would be the bigger round ones not the little flat ones. Do you have the bowl empty or do you find a little water helps the smoke, I know Bradley uses the water to extinguish the pucks but there are water smokers too. Just curious
Quote from: charlesk on February 28, 2014, 10:52:59 AM
Quote from: Salmonsmoker on February 28, 2014, 07:49:35 AM
If you find it's not getting quite enough air, the door seal closed on a toothpick will be enough for air. It will fit under the puck burner and you can still get the lip of the bowl under the hole in the drip tray.
good info thanks
I assume the tooth pick would be the bigger round ones not the little flat ones. Do you have the bowl empty or do you find a little water helps the smoke, I know Bradley uses the water to extinguish the pucks but there are water smokers too. Just curious
Yes the round toothpicks. Or the armored cable of a temperature probe. No water in the bowl. I've also used the pellet tray while hot smoking, same configuration.
If you only want to use a row, make a small ball of aluminum foil and place it at the end. All of the pellets should burn this way. I just leave my smoke generator in place, and get plenty of air circulation.
Quote from: iceman on February 26, 2014, 09:54:53 AM
You're right charlesk. In this case the long smoke for a ham would be an exception on the four hour thought.
Keep us posted (with pictures of course). :)
Had Granddaughters birthday yesterday so Wife and I put together some snacks for the afternoon
I had a raw pork ready for slicing and as you can see it was sliced very thin, you can see the plate below the one piece.
<img>(http://i1275.photobucket.com/albums/y460/Charlesk3/Snack1_zps13adb12d.jpg) (http://s1275.photobucket.com/user/Charlesk3/media/Snack1_zps13adb12d.jpg.html)</img>
Added some summer sausage, pepperoni and pepperettes all made with pork and venison
The pepperettes I did not stuff myself I took the meat to a friends place and used his stuffer to try out
<img>(http://i1275.photobucket.com/albums/y460/Charlesk3/Snack2_zps35ca71bd.jpg) (http://s1275.photobucket.com/user/Charlesk3/media/Snack2_zps35ca71bd.jpg.html)</img>
added some smoked cheese, herb & garlic, hot pepper and white and orange cheddar all smoked with a lite cherry smoke
I only smoked the cheese for 2 hrs just enough to give it a lite flavour. Added some crackers, a veggie and fruit tray. Done, enough to please everybody
<img>(http://i1275.photobucket.com/albums/y460/Charlesk3/Snack3_zps16f15291.jpg) (http://s1275.photobucket.com/user/Charlesk3/media/Snack3_zps16f15291.jpg.html)</img>
That's some amazing looking food. :)
Great looking spread! :)