A-MAZE-N 12 in. Smoker Tube
akdave last edited by
I have been using the A-MAZE-N 12 in. Smoker Tube for about 2 years in three different smokers I have and have found that using it with wood pellets is a much easier and better way than traditional wood chips for smoking. Take a look at it and give it a try.
mikeihuntr last edited by
@akdave I definitely agree… I use the same one and love it.
blackbetty61 last edited by
@akdave I have a 6in one used it a few times to smoke cheese in my GMG puts out a lot of smoke. I recently bought a smoke pistol on a FB rummage sale site…haven’t had a chance to use it yet… one of these days when it quits blizzarding
DeerSlayer last edited by
I have a 12" tube… been using about a year… way better than chips no need to soak . get smoke immediately
cold or hot… makes great flavor for chickens, pork butts and sausages
I don’t have the tube, myself.
But I got the Tray, because it was more versatile. Does Pellets, but also does dust, which I have become a convert to.
Dust (dissolved Pellets) burn slower, and give me the smokey flavor I prefer.
I don’t know if a tube can burn dust well, But the tray runs about 6 hours for me on a full load of dust, and gives me the taste I like. (Currently, Apple-wood for most.)
I imagine it does depend on what you are using as a smoker. I use electrics myself.
@pauliedmondsjr I have the Masterbuilt 30 inch and 40 inch smoker. I think the cold smoking attachment for that is a good option too, and they can be hooked up to anything with a dryer hose.
I do most of my smoking (at least at home) on a pellet grill that generally gives me enough smoke, if I need to add more I do have a 12" Amaze-N tube that I can use and I agree that pellets are better than chips for this.
Just purchased the 12in. version this past weekend. Anxious to try it later this week. I’m thinking a rack of baby backs sounds good.
Yep, the MB’s are a natural for using 3" venting tube and dryer discharge vent hose.
I had the 30" as my first (ever) commercial made smoker. For over 50 years all my smoke boxes were adaptations of re-purposed things. Large electrical equipment boxes, Porcelain interior refrigerators, or modified bar-B-ques.
I wished I had a 40" MB, and one day a guy posted (elsewhere) he had a 40" with a dead control to give away. It was Providential, he lived about 10 miles away. I scored a 40", and put my PID to control it, and use it as my Cold Smoker to do…
Well… cold smoked stuff. Bacon, Nuts, anything I don’t want to “cook” while smoking.
No matter what short-comings there are with MB’s controls and electrics, the boxes work fine.
They should market boxes, sans any controls, for folks that want to DIY a smoker with heat and controls that actually can work.
If I knew now, what I didn’t know then…
But for me, using dust definitely gives me the flavor I crave, and the control I require.
To my way of thinking, pellets are cheap enough that I played with them a lot at first.
And now, I still don’t mind burning up excess.
I’d encourage you to go ahead and burn some up just to play around, see how things work, And you could even use Hot Dogs as “sacrificial Lambs” to see how things taste.
I do that sometimes just to experiment to get a baseline to begin with.
(This is your hot dog plain , this is your hot dog on smoke… )
LOL. Everything is better with smoke on it. I have two MB smokers. Have had issues with chips catching fire thus raising the internal temperature and way to much smoke. Thought this would help moving the smoke source away from the burner(using LP). Thanks for the suggestions.
@PapaSop I added the cold smoker attachment to my MB40…I stopped using the regular chip tray the same day I installed it and I’ve yet to go back.
Might have to check into that attachment. Thanks.
@PapaSop …not to say the A-MAZE-N isn’t amazing! I’m planning on buying one for one of my other setups at the very least
The verdict is in! The chip tray has been sentenced to life on the shelf collecting dust. This is a great product. Nice even continuous smoke for just shy of 5 hours. That rack of ribs liked it too. Highly recommend this for anyone who is tired of messing around with wood chips.!
@PapaSop nice update! The pictures tell 1000 words! Now, to go thaw a rack of ribs out and copy this weekend!
I removed all the chip feeder stuff from both of my MES’s.
If you ever think you might want to cold smoke things (Bacon, Salmon, Nuts, Spices, Salt…), you might be interested in a Mailbox Mod. I use one exclusively now for all my smoking. Hot or cold.
It gives me control over both the smoke, and the temperature. (I do my cold smoking at ~68-78° F )
Happy Smoking Papa!
I’ll check that out. Thanks.
Just looked at that link. Looks like that benefits the electric models with side chip tray. I’m currently using an LP version. MB pro temp xl. Hmmm.
I saw that. Kinda takes even more modifications to get colder temps from a Propane unit. And from what I’ve seen, there is no readily available hole in yours like the electrics have.
So the easy way, as you know, is the tube or tray type Amazen. Modifying depends a lot on how much tinkering you are willing to fiddle with. I’m the tinker behind the tinkers damn. So I tinker a lot.
So I wish now that I would have gotten the most basic, insulated, non-digital smoker box and modified it to what I have now.
So it comes down to what a feller wants in his smoker box.
Many enjoy very minimal tinkering, I can get that. But for me, I just had to separate the “as built” smoke maker, from the smoker/oven heat source. That gave me control over the two aspects of smoking.
Since I do some (a lot) of cold smoking, I had to go to extremes. But, that’s me. Mr. Imagination.
There are lots of in betweens. And not a thing wrong with a simple Pellet Tube laid in the lowers to generate the smoke that flavors what you’d like to smoke.
After all, this is supposed to be fun, as well as tasty.
Thanks for the input. I too tend to tinker a little and have added an extra rack holder on the inside and a shelf on the outside of the unit to hold external temp. gauges. Have never done any cold smoking yet but with all the info from this community will give that a go someday. Thanks again for your thoughts.
@Tex_77 That’s a tasty piece of meat! It looks like great results @PapaSop It’s amazing how many obscure cuts of beef that were once ground for burger are now choice cuts. I think we can both thank and curse at the millennial food movement on that one! Lol. If we dive into bbq history, brisket is perhaps the best example of a ‘throw away’ but now it’s a most cherished cut!
@PapaSop They don’t need a marinade, but I’m sure it didn’t hurt anything. It’s basically a steak that is cut out of the shoulder/chuck. It has became pretty well know due to marketing efforts through the beef check off. They use to be dirt cheap about 10 years ago, now they can go for about the same price of a ribeye.
Looks like your end product was pretty tasty!
Never tried this before. Trip to Wally world looking for sale on pork butt. Seen one of these. Looked nicely marbled but had no clue. Quick Google told me it’s flavor full but needs to be marinated.
Went with first hit I had. Marinade looked good.
Olive oil, basil, rosemary, garlic, thyme, garlic, salt, pepper and some Cabernet.
Vacuumed marinated in fridge for half hour while prepping the grill.
Did a direct sear on these for 1 1/2 min both sides. Then inderect till 125. Pulled, covered in foil, rested for about ten minutes.
This was incredibly flavorful, moist and tender.