Long smokes

[charlesk]

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

[pokermeister]

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.

[Wildcat]

IMHO 4 hours is plenty for any smoke. Too much for some.

[Saber 4]

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.

[NorthShoreMN]

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

[iceman]

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.

[tskeeter]

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. 

[Saber 4]

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.

[TedEbear]

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.

[tailfeathers]

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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[TedEbear]

TedE I assume you are using your tube in a Bradley? Where are you putting the tube when you use it instead of pucks?
[/quote]

I lay it on top of the puck slide with the open end facing away from the SG.

[tailfeathers]

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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[beefmann]

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

[Saber 4]

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?

[charlesk]

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