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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-05-2012, 09:50 PM   #1
foppa78
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Default A-MAZE-N recomendations please

I would like to start doing some cold smoking of cheese and maybe some salmon or other fish. Should I be looking at the maze or the tube style? I have a kamado style smoker.
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Unread 10-05-2012, 10:04 PM   #2
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I'm sure they'll be other replies, but I say, go for the 18" Tube. I have a maze and 2 Tubes. The Tubes light easily, produce tons of smoke and last a long time. With the 18", you can choose the length of your smoke by how much you fill the Tube. That said, I have the 12 and 18" and use both.
Along with a Primo, I have a pellet grill as well. Pellet grills are notorious for their light smoke flavor profile. By using the Tubes in the pellet grill, my BBQ tastes every bit as smokey as that produced in my Primo.
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Unread 10-05-2012, 10:32 PM   #3
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Don't know anything about the tubes. I used the amazin with dust and like it a lot. There are less choices of wood with the pellets.
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Unread 10-05-2012, 11:40 PM   #4
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I have not used the tube, but I have the pellet smoker which can use either the dust or the pellets. You can also adjust the length of time of the smoke by putting a small ball of tinfoil as a stop.

I bought the pellet smoker because I can buy treager pellets locally, or I can bring them into my local "doitbest.com" hardware store without paying shipping. Treager Pellets are available in Alder, Apple, Cherry, Hickory, Maple, Mesquite, Pecan,and Oak. These large bags are much cheaper than A-Maze-N pellets. I can also add more pellets to the maze without problems in the middle of a burn without disruptions. You can also use sawdust or pellets from other suppliers as well as long as they are "Food Grade".
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Unread 10-05-2012, 11:51 PM   #5
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I want one as well, its on my buy list
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Unread 10-06-2012, 12:45 AM   #6
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Pardon my ignorance but... why dust and pellets and not wood chips?
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Unread 10-06-2012, 12:52 AM   #7
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I have not used a tube but I LOVE my maze.
I use dust for cheese, lighter smoke, and less heat.
In fact I just smoked cheese last night and it looks awesome, used Apple wood.

I have yet to taste it because it has to age for 2 to 4 weeks in my fridge :)
Here are the pics from last night.
http://www.bbq-brethren.com/forum/sh...=143527&page=2
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Unread 10-06-2012, 12:55 AM   #8
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Keystoy:
The Amazn product line needs dust or pellets, can't use chips or chunks
http://www.amazenproducts.com/SearchResults.asp?Cat=12
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Unread 10-06-2012, 07:10 AM   #9
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I've seen lots of folks just use one or 2 briquets and a lump of whatever wood they want for flavor, nothing special needed.
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Unread 10-06-2012, 07:11 AM   #10
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Quote:
Originally Posted by Mario View Post
I want one as well, its on my buy list
Someone posted a "How to Make" a similar item with expanded metal a few months back. I am unable to find it in my post search.
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Unread 10-06-2012, 08:05 AM   #11
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I have the A-Maze-N pellet smoker, which also can use dust. There's enough variety of pellets to keep me more than satisfied.
When the lows dip into the 40s the next two mornings, I plan on cold smoking salmon one day and doing more cheese the next morning.
I use mine A-mazing maze in my mini WSM, and I am very pleased with the combination.
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Unread 10-06-2012, 08:14 AM   #12
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I made my own smoke daddy clone and it works excellent.I can burn whatever I want in it with no heat input in the smoke chamber.
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Unread 10-06-2012, 09:12 AM   #13
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Dust produces less heat than pellets, keeping the cook chamber under 90º is the goal when smoking cheese. The tube smoker produces more smoke than the square pellet or dust smokers, maybe too much for cheese in a Kamando size cook chamber, depends on your taste preference.

I have the square dust smoker, square pellet smoker which also works with dust, a 6" and 12" tube smoker; I would go with the square pellet smoker and have the option of using dust if outside temps are 65º or higher, use pellets when the temps are under 65º. Also you have the option of lighting one or both ends pending again how much smoke you want to apply.

In your Kamando just make sure the smoker is located near an air intake for it to smolder properly.
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Unread 10-06-2012, 09:17 AM   #14
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Quote:
Originally Posted by LMAJ View Post
I've seen lots of folks just use one or 2 briquets and a lump of whatever wood they want for flavor, nothing special needed.
Yes. This is what I've done. 2-3 briquettes around a piece of chunk smokewood in the firebasket of the UDS will give you plenty of smoke with little to no heat.



PLUS.....I have no idea what a "tube" or "A-Maz-N" smokers are. Guess I'm out of the loop.....
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Unread 10-06-2012, 09:21 AM   #15
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Quote:
Originally Posted by LMAJ View Post
I've seen lots of folks just use one or 2 briquets and a lump of whatever wood they want for flavor, nothing special needed.
I do this in my offset and it works really well. That said, I have been tempted by these other toys.
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