Reddit reviews A-MAZE-N AMNTS12 Oval Pellet Tube Smoker, Hot or Cold Smoking, 12 Inch

This was far and away the best steak I have cooked with my Sous vide. I've smoked them first on my Traeger grill, but it didn't turn out as well. This time I simply cold smoked the steaks, then dropped them in at 128°. I actually put them in earlier than I planned, so they cooked for almost three hours. Took them out, patted dry, then seared each side on a flattop. Melt in your mouth tenderness and amazing flavor. I can't wait to try them again.

Edit: For those asking about the cold smoking, I simply used this inside the grill with the grill off. Very good results.

Amazen Pellet Tube Smoker 12" https://www.amazon.com/dp/B00CS6YFIC/ref=cm_sw_r_cp_apa_KqPUAbCEQKGX0

try using this
https://www.amazon.com/gp/aw/d/B00CS6YFIC/ref=psdcmw_553774_t1_B007ROPJ1M

Hey dude. I'm new to the brisket game too, but got it figured out by my third one. I've done about a dozen now and have made many mistakes, most of which don't matter that much (but I've also made critical ones like you did here). Reading your comments I have some tips. I will speak to your primary problems (too tough, too dry, and prolly not enough smoke).

Too dry:
You definitely crutched it too late. I crutch mine after 3-4 hours (i.e. right after when it's gotten enough smoke to build up some bark). The stall starts in the mid-130s, after that you are just losing moisture. And when you crutch, make sure you COMPLETELY seal the meat, don't want any moisture sneaking out. If i had the same rig as you, I'd probably just move it into the oven after crutching, leaving it on that grill isn't going to change anything after you crutch. Also, don't stick the thermometer into it until it's been crutched 4 or 5 hours. No sense poking holes in the foil that will dry it out sooner than needed. There is no good reason to poke unneeded hole sin the meat before it's close to done.

Too Tough:
You didn't let the internal temp get high enough after crutching. I did similar to you on my first couple briskets and they SUCKED! Now I don't touch it until it hits 203F, at least. I have let them go as high as 212F withuot major issues (like what I had on the ones that I pulled off too soon).

Not enough smoke:
There were no pics of the smoke bllowing out of your grill but obviously you have an issue generating smoke. I recommend one of these: https://www.amazon.com/Amazen-Pellet-Tube-Smoker-12/dp/B00CS6YFIC
vs the hokey smoke pack tin foil stuff, the wood in those packs you took pics of looks like they'd make enough smoke for about 15 min (if they were burning right). Don't put the brisket in the "smoker" (your grill) until you have a good amount of smoke going. The initial "BAM!" of smoke that hits it when it first goes in in important. If you have a lot of smoke going (looks like you didn't at all), it should only need to be smoked for about 2 hours to get a plenty of smokey flavor.

Yeah your setup sucks, but I think you can make it work way better if you follow these tips. I have a decent vertical propane smoker (https://www.amazon.com/Smokehouse-Products-Outdoor-Propane-Smoker/dp/B0089ZLO1C/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1482179756&sr=1-1&keywords=smokehouse+propane+smoker) and it makes things a lot easier for not that much money.

Amazen Pellet Tube Smoker 12"

https://www.amazon.com/dp/B00CS6YFIC/ref=cm_sw_r_cp_api_Bd5pzbGT00YV3

For that extra smokey smoke!

I'm not a fan of salt slab grilling, because it's more of a trendy, faddish thing rather than actually an effective or efficient procedure. From what I've heard, it's just a matter of time until they crack, so you're probably better off going with the Williams-Sonoma type.

If I was going to buy stuff for a person who likes to grill, I'd get a good wireless dual probe thermometer such as the Maverick 733. This is especially useful when grilling large roasts or other objects, since you can monitor the grill temp and the food internal temp. You clip the wireless monitor to your pocket, and it will alert you if the temps vary outside ranges you set.

Another thing that's really useful for the grill is a smoke chips tube. This will allow you to barbecue pulled pork, brisket, etc. in a grill, but it will also allow you to use a grill as a cold smoker to smoke things like cheese, butter, oil, etc.

Word of caution about ambient temp and smoldering wood pellets. I use an Amazen Pellet Tube Smoker and am amazed at how much excess heat it puts off. At 50F ambient, the inside of my grill reaches almost 80F+. I would monitor your chamber temp the first few times you use this. Other than that, go nuts :)

https://www.amazon.com/gp/aw/d/B00CS6YFIC

Just buy the Amaze-N-Smoker (Or This One) and be done with it.

you can get a pretty good smoke flavor just using a pellet grill but I use a smoker tube inside of my grill so that whatever im cooking gets a constant supply of smoke I use mine with any cook that takes longer than an hour- https://www.amazon.com/A-MAZE-N-12-Pellet-Tube-Smoker/dp/B00CS6YFIC

Nice, glad it works for you! I had the Amazin smoker tray, but found I didn't get enough airflow for it to work properly, that and sawdust was hard to find/overly expensive, so I bought the Amazin tube and use pellets. It burns through a little quicker, and runs a bit hotter, but it's much more forgiving with airflow.

If I recall correctly, I used CookinPellets Perfect Mix in the hopper and CookinPellets Hickory in an A-MAZE-N tube to add more smoke.

It's a smoke tube. A-MAZE-N 12'' Pellet Tube Smoker Oval Design https://www.amazon.com/dp/B00CS6YFIC/ref=cm_sw_r_cp_apa_YqF8BbVHG1S94

Honestly, it could just be that it's a brand new unit. There's a bit of a break in period, like with anything. It's probably working so efficiently right now, that it's working too good. It sounds like it's running on the hot side, and doesn't get cool enough to start smoking again. I would try leaving your lid open for 30 mins, on smoke, to see what happens.

When I'm looking for a little extra smoke on something, I use this product right here. You just fill it with pellets, light it, and throw it on the grill. It'll put out consistent smoke for hours. You can also drill a bunch of holes in a soup can to create the same type of gadget.

I was raised making meals for the week, so it's kind of second nature to just do it. You plan it out thursday and friday, buy supplies friday and saturday, cook sunday, eat the rest of the week.

And lox is surprisingly non-labor intensive. Mix water and salt in a bowl. Drop in fish and store in fridge til it's brined. When it's brined, start a cold smoking tube in your grill (literally fill a tube with pellets and light with a match). Throw the fish in the grill for an hour to an hour and a half, go play video games til its done.

Actual hands on work is probably 10 minutes. The planning part is the bigger time sink.

Also, nothing wrong with PB&J. It's a pretty darn good lunch, so long as your school hasn't gone all PB-phobic like a bunch around here have.

Sorry. I should have been more specific. It is a wsm. It's just a vessel. I use this for cold smoking:

A-MAZE-N 12'' Pellet Tube Smoker https://www.amazon.com/dp/B00CS6YFIC/ref=cm_sw_r_cp_apa_LYwYAbMCG8HBP

Agreed.
150-175 isn’t really even cold smoking, in my opinion. If you want to go lower, as in ambient temperatures without cooking at all, look into an amazen smoker tube.

amazen smoker tube

Your going to love it. [Order an amazen pellet tube though] (https://www.amazon.com/gp/aw/d/B00CS6YFIC/ref=mp_s_a_1_1?ie=UTF8&qid=1497940290&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=amazen+pellet+tube+smoker&dpPl=1&dpID=41rrkDzdJ%2BL&ref=plSrch)

yea i read this on friday.

Cold smoking is adding smoke to food in a colder environment.

I do cold smoked cheese in the winter using this:
http://www.amazon.com/A-MAZE-N-A-maze-n-Tube-Smoker-12/dp/B00CS6YFIC

fill the tube, light the pellets, put in the weber kettle and let go for 3 hours.


i find the vacuum thing impractical unless you only want a bit of smoke. you would have to continue to refill the bowl and re light it constantly.


however, the cooler is nice idea for summer time cold smoking.

i could light my tube smoker and toss it in the grill and divert the exhaust smoke from grill via dryer duct to a cooler with ice to cold smoke cheese, salmon, nuts, olives.....

Another option is the [A-maze-n pellet tubes](https://www.amazon.com/MAZE-N-Pellet-Tube-Smoker-Design/dp/B00CS6YFIC
A-MAZE-N AMNTS12 EMW8592230, Stainless : Pellet Smoker)

You fill them full of pellets and light with a blow torch. My six inch one smokes for about 2-3 hours which is all you really need for smoke flavor.

i'm not done with my build yet, but i think having this offset pellet cold smoker, paired with the electric smoker temp regulation, could give you what you need.

before this, i used an AMZNTS https://www.amazon.com/Amazen-Pellet-Tube-Smoker-12/dp/B00CS6YFIC/ref=sr_1_1?ie=UTF8&qid=1480448519&sr=8-1&keywords=amazen+tube+smoker on a gas grill. i put this on the gas grates, in the back, and had only the front burner on the lowest setting. i wedged a grill brush to keep the lid opened 1". i needed constant air flow to keep the pellets lit. just the smoke from those few pellets added AMAZING great smoked flavor. great depth and detail. that's why i think any smoke generated from smoldering pellets can make great flavor.

have you looked at http://smokedaddyinc.com/ ? they seem to have good devices and i think they are a small enough company that they'd be willing to talk with you and maybe work with your odd shipping arrangement. i have not used their products, but i do think they will work nice. i think some of their products are over designed/over engineered, but i do think it will make good quality smoke/food.

I use pellets in my propane vertical smoker with this:
A-maze-n pellet tube smoker

Works great! Have not tried putting the pellets directly on the chip pan though

You need to a special setup to provide smoke without heat, or with minimal heat. Some people use pellet trays such as this or this. You can also make something similar with tinfoil.

I have a Masterbuilt 30", so I bought the cold smoking attachment, and added a 3" dryer tube to separate it from the main unit (to prevent creosote from landing on whatever im smoking).

I’ve never tried this myself but I’ve heard of people having luck with one of these:

A-MAZE-N 12'' Pellet Tube Smoker Oval Design https://www.amazon.com/dp/B00CS6YFIC/ref=cm_sw_r_cp_api_o9.PBbKRJ0J6F

I have a MES40, and one thing I have come to believe is that because the heat source of the smoker is coming directly from the bottom of the smoker, I try to smoke my meats with fat caps(brisket), and bones(ribs) face down. Some people have very stringent beliefs about fat up/down, but I believe it depends on your smoker and where the heat source is coming from.

ALSO, I cannot recommend enough switching off wood chips. I have found much better success using an A-Maze-N pellet holder. It's less work and imo gives me a much more consistent result.

https://www.amazon.com/MAZE-N-Amazen-Pellet-Pitmasters-Pellets/dp/B00LLIQRZW

or

https://www.amazon.com/Amazen-Pellet-Tube-Smoker-12/dp/B00CS6YFIC

This would be my guess

Amazen Pellet Tube Smoker 12" https://www.amazon.com/dp/B00CS6YFIC/ref=cm_sw_r_cp_tai_UPVxzbYNK552V

I recommend this. Its a smoke generator that uses pellets. Super easy. Plus you can use it for cold smoking cheese, bacon, salmon.

Or just get some chips, put it in a foil pouch. Poke some holes on the top, then put it over the hot side of your grill.

Tube pellet smoker -
https://www.amazon.com/gp/product/B00CS6YFIC/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

Smoke Box -
https://www.amazon.com/Char-Broil-Cast-Iron-Smoker-Box/dp/B0001B50B2/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1474314895&sr=1-1&keywords=smoke+box

Down South Engineering method -
Engineer a "vessel" out of aluminum foil, poke plenty of holes in it and put your wood chips into.

Good luck and happy eating.

That is a good electric smoker, I have the same one but an analog so it's harder to control the temp on mine. You need chips for the digital one and I've also heard the chip tray is pretty small in it. People remedy the small chip tray with the Amazen Pellet Tube. You want to open the door as little as possible so this lets you go the full smoke time without needing to add more chips. Getting a wireless dual probe like the ThermoPro can take a ton of the guess work out of smoking also.

That digital smoker + the wireless probe would make smoking not much more difficult than throwing something in the oven.

I just did some random searching for green mountain grills and came across this late. Definitely get the A-maze-n tube smoker. It works good for adding extra smoke at the start of a long cook. You'll need to by a small propane torch from lowes or home depot to get it going.

http://www.amazon.com/Amazen-Pellet-Tube-Smoker-12/dp/B00CS6YFIC

In the lower temperatures, 170-250 there's plenty of smoke. Above 250 there's not as much as the pellets are burning up faster to keep up with the heat demands.

But remember, if you want a smokier flavor to your meat, use mesquite or hickory pellets, as fruit woods such as apple or cherry have a lighter smoke flavor.

If you still need more smokey flavor, get a smoker tube.

https://www.amazon.com/MAZE-N-Pellet-Tube-Smoker-Design/dp/B00CS6YFIC

Yeah everyone on this subreddit recommends the cold smoke attachment, but I went and bought this as it seems so much easier

https://www.amazon.com/Amazen-Pellet-Tube-Smoker-12/dp/B00CS6YFIC/ref=as_li_ss_tl?_encoding=UTF8&pd_rd_i=B00CS6YFIC&pd_rd_r=WP22VK8TQVV373JSHCBH&pd_rd_w=n6KyN&pd_rd_wg=YHJPI&psc=1&refRID=WP22VK8TQVV373JSHCBH&linkCode=sl1&tag=smbbre-20&linkId=8946f7ae3978df5faa5f014bf50d301c

You can always use a smoke tube, Also just wrap small wood chips in tin foil poke a few holes in it. Remember to use a good thermometer for your smoker/grill temp and food temp. Happy smoking!