A-MAZE-N AMNPS Maze Pellet Smoker, Hot or Cold Smoking, 5 x 8 Inch review and price compare 2025
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Product overview
| Brand | A-MAZE-N |
| Power Source | Corded Electric, Propane, Charcoal |
| Color | Silver |
| Item Weight | 0.9 Pounds |
| Item Dimensions LxWxH | 5 x 8 x 1.5 inches |
| Fuel Type | Electric |
product features
- by entering your model number.
- FULL SMOKE - Get a full-bodied smoke for up to 12 hours using a-maze-n pellets. Smoke time will vary depending on what chips or pellets you are using
- PERFECT FOR ANYTHING – Great for use on salt, cheese, poultry, fish, pork & steak. Add a mouthwatering smoky flavor to anything you can fit in your smoker
- RUST FREE – Stainless steel construction prevents corrosion to preserve the life of your pellet smoker
- ONLY 12.6 OZ - The lightweight design makes A-MAZE-N Pellet Smoker easily transportable from the grill to the campsite
- CONVENIENT SIZE - 5" l x 8" w size makes it easy to use with almost any grill
This fits your .
From the manufacturer
Perfect for Camping
Designed to add smoke flavor in any grill or smoker, A-MAZE-N smokin products are designed for hot smoking or cold smoking. The compact size makes the A-MAZE-N pellet smokers easy to transport from your grill at home to the campsite, tailgate event, or any BBQ party.
Key Features:
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Stainless steel construction is corrosion resistant!A-MAZE-N products are durable and will not rust. Not to mention you don't need to drill any holes or plug in any cords. | Use for a hot or cold smoke!Cold smoke meat, fish, cheese, nuts, and more. OR hot smoke your favorite foods. | Easy to use and clean!Small, light and portable. Perfect for all occasions from backyard parties to camping. |
| Up to 2 Hours | Up to 4 Hours | Up to 8 Hours | Up to 12 Hours | |
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| 6" Tube | ✓ | |||
| Expanding 6-9"Tube | ✓ | |||
| 12" Tube | ✓ | |||
| Expanding 12-18" Tube | ✓ | |||
| Sawdust Maze Smoker | ✓ | |||
| Pellet Maze Smoker | ✓ |
product description
A-MAZE-N smokers(amns) are light weight, durable and portable smoke generators, that produce great quality smoke for cold and hot smoking. They are versatile enough to be used in just about any smoker or a grill. The original A-MAZE-N smokers were designed to burn sawdust for cold smoking, but customers quickly found them useful at higher temps. The "new" A-MAZE-N pellet-smoker(amnps) is also a light weight, durable and portable smoke generator, but it's designed to burn pellets or sawdust. The new pellet smoker will produce smoke during cold smoking and hot smoking, tested up to 275°! Designed to supplement smoke in an electric smoker, but can be used in just about any smoker or grill.
product details
important information
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Questions about A-MAZE-N AMNPS Maze Pellet Smoker, Hot or Cold Smoking, 5 x 8 Inch
Q:
will this fit the masterbuilt sportsman elite 40", i know it has to be near the heat element.. Thanks
Answer: It should work fine. It doesn't need to be near the heating element. Once the pellets are lit, you can set it anywhere under your food. Not directly under, or drippings could kill the smoldering pellets.
Answer: Yes it will
Q:
will this wk with a propane smoker
Answer: I used it on a propane grill. It had two burners, and I sat the shoulder on one side with that burner off, and turned the other burner on with the pellet smoker and a bowl of apple juice over it and kept the flame really (I mean REALLY) low. The science doesn't change. That smoker will put off plenty of smoke once it gets going, keep your heat around 220 (and that's a little harder to do on propane, but doable), and keep it humid in there. The shoulder I made turned out better than most restaurants'.
Answer: Yes, just keep the temperature below 250. I've noticed if the smoker gets over 250 you will start to see all of the pellets smoldering at one.
Answer: Yes, it will work with a propane smoker, you just have to keep the temp low to keep from buring up your pellets too fast.
Answer: I use it in my Masterbuilt propane smoker
Answer: This works with any kind of smoker. The heat source is not the smoker, it it filled with your choice of wood pellets and then lit. It will produce all the smoke you need. I personally have side box on my electric "fridge smoker". I smoke everything from cheese to pork ribs to salmon. It works great.
Answer: I can't think of any reason why it would not, using it in electric it gives about 10 hours of smoke. Should be no different.
Answer: Yes it will. You will want to set it off to the side and not directly on or above the heat.
Q:
how would this work in a reverse smoker?You know the one with the firebox hanging on the side?e
Answer: Well, first off, it would only work for cold smoking in that setup. It will not work in a charcoal / wood environment due to oxygen restraints. For cold smoking, you could place it in the firebox and see how the air flows. If you're getting smoke out of the stack, then it will work. If not, it may be necessary to put it on or below the bottom grate. A decent supply of O2 is key in getting good results from this contraption. Hope this helps.
Answer: SmokingMeatForums is the website the inventor blogs at.Im sure the website will have all the answers you ever wanted to know about the amazen smoker,and smoking in general,huge site.
Answer: Tim;
Answer: It should do fine as long as the temp stays below 250.
Q:
Can this be used in a propane gas grill?? If so, does it need to be over the flame or away from it??
Answer: First, this will not work at higher altitudes. I'm at 7,100 + feet and it won't stay lit. Todd, the inventor confirmed this to me and sent me a tube which works fairly well in my smoker. However, neither one works well over a flame. Both burn too fast and produces poor smelling smoke if used over a flame. It's designed to be lit and once it produces smoke, you stick it in the bottom of a smoker to smolder or off to the side in a grill. Unfortunately I've had zero work on my grill
Answer:
Answer:
Answer: I use it in my propane smoker. It needs to be away from the flame. The pellets only smolder. If they catch fire, they will burn out very quickly. I put it on the bottom rack.
Answer: Can be used on propane grill, but should be located away from direct flame so that once ignited, the pellets will slowly smolder and over the cooking cycle, your food will be smoked.
Answer: Yes, keep it away from direct flame, let it burn on it's own. Follow the instructions that come with it (will want to get this going before turning the burners on)
Answer: Yes and away from the flame or it will burn faster.
Answer: Yes and away from the flame
Answer: I've used it right over the burner on my CampChef, no problems, just fill it, set it over the burner and light'er up.
Answer: Dan : have you tried microwaving your pellets to remove any retained moisture?? I put my pellets on a microwave safe plate. Cook them for 3 minutes cool and then load my smoke generator. Has worked quite well for me.
Q:
Where is it made / manufactured?
Answer: In a factory on Earth by human beings. No need to worry whether this was imported from Mars, or even Quixalone.
Answer: USA
Q:
Does this come with a instruction manual. My neighbor got one and he got a book and recipes with it.
Answer: Yes, recipes in back
Q:
What is the product’s height? I see length and width are 8” by 5”, but I need to know how tall it is. Thanks.
Answer: It's about an inch and a half tall. It's out in the smoker and it's about 10:00 pm. I can go look tomorrow, but I feel confident that it's about 1 1/2" tall.
Answer: If you read the product details it says it is 1.5”. HOWEVER, that is the wire mesh tray portion of it. There is a 1/2” structural base making total height 2”. If you look very closely at the pix you can see it.
Answer: I believe that it is close to 2 inches high
Answer: 2 1/2 inches
Q:
How to use a-maze-n pellets in electric smoker
Answer: Simply set your smoker temperature without adding wood chips. Put the desired amount of pellets in the maze and light them as per instructions and place it in the smoker. The maze makes the smoke while your smoker makes the heat.
Answer: Can use it without the heat to cold smoke things like cheese, or keep it far enough away from the heating elements so it doesn't burn all the pellets at once.
Q:
Can I let drippings fall on pellets?
Answer: You really need to keep drippings off of the pellets. This will cause the fire to flare and jump over to the next aisle. This will really increase heat and decrease smoke time for your device.
Answer: A couple of drops of drippings probably wouldn't hurt, but a constant stream of drippings would eventually make the pellets / chips flame out. Keep the pellet smoker covered, IMO...
Answer: Not 100% sure, but I would have to say NO!
Answer: Sorry can't say for sure. I kept mine either on the grate or on the small grate above. I tried to avoid drippings on the pellets.
Answer: No, it will ruin your pellets.
Answer: On a cold smoke there should be little to nothing in the way of drippings.
Answer: Drippings is fat which could flare up not advisable
Q:
Why is there an option to have this assembled ("Expert Assembly") for $119.65? isn't it just one piece?
Answer: There is no assembly required. I have the 12" tube for shorter smokes and the 5 x 8 basket foe longer ones. I have never seen "expert assembly" offered for this peoduct. I have no idea who this vendor is, but I would be looking for a different seller.
Answer: You're right, it's just a one piece item. Absolutely no assembly required.
Answer: I have no idea. It is one piece though. Ready to use
Q:
Does this come with a butane torch without the butane?
Answer: You get only what you see on picture no butane torch
Answer: No this does not come a torch. You can pick up a torch pretty easily.
Answer: Negatory space cadet. It's just the wire mesh cage. You supply the fuel (wood pellets or chips) and the apparatus to get it lit. I personally use a propane or map gas torch from hardware store to get it kicking off. This one burns much longer than the straight varieties I've tried. The beauty of this one is you can cold smoke something under a common bbq grill top, just using it for it's containment.
Answer: No. And from my experience, it really doesn't work very well. I had to relight it about every 15 to 20 minutes.
Answer: No.
Answer: Without
Q:
Does anyone use this in masterbuilt electric smokers? if so, details please?
Answer: I use it in mine. I had some trouble at first, but found if you microwave the pellets for about 2 minutes beforehand, it works wonders. Make sure the tray is not above the drip pan, and not directly under the meat. Follow lighting instructions, and you should be good to go.
Answer: Yes I do for cold smoking only, Works great!
Q:
how can this light for cold smoking?
Answer: I don't really understand your question. I used it for fish cold smoking. I use 2 of these for what I do, they work perfectly. In order to do cold smoking you need know how to prepare the meat other ways you may get very sick. Very dangerous. OK
Answer: As you would for any smoking application. Per the instructions, add as many of your favorite pellets as you need beginning at one if doing a partial fill. With a torch, light one end, let it burn really good for ten minutes, blow out the flame, then carefully place it smoldering into your smoker or grill with your cold smoke items. That's it. Check occasionally to ensure proper combustion.
Answer: To cold smoke, simply light this unit and do not ignite any other fuel/heat source. This unit gives off little heat and a lot of smoke, thus cold smoke.
Answer: The same way you light it for regular smoking. I use a propane torch to light the one side.
Answer: Fill it with pellets and light it with a propane torch
Answer: Mary you need a kitchen blow torch, fill the tray and light for 45-60 seconds
Answer: I've used this several times, and don't think it puts out much heat. But, it does burn the pellets, so I'm sure it puts out some heat. I would suggest a test by putting the lit maze in your smoker with no other heat source to determine feasibility.
Answer: Use a butane lighter or torch at the opening on one end.
Q:
Does this produce thin blue smoke?
Answer: Not really blue smoke. Works great. Using pellets with Weber gas grill over one burner on high makes the wood smoke just from heat and no direct fire. Gets to 285 to 300 degrees indrirect heat.
Answer: Yes this produces a very nice thin smoke. Heavy at first, when you light it but it thins out very fast.
Answer: No
Q:
What is the material Of the basket - is it stainless?
Answer: It is stainless
Answer: It looks like stainless steel.
Answer: Yes, it is stainless. Works great.
Answer: Stainless steel
Answer: Stainless steel
Answer: I don't know, but it works great and is very durable!
Answer: Yes
Q:
will wood chips work in this smoker
Answer: Chips won't work here, this is designed for pellets or dust. They "carry" a coal like a burning cigarette to provide thin blue smoke for 11-12 hours.
Answer: I tried wood chips, did not work. Even tried ixing in a few with pellets, wood did not work.
Answer: Although I've never tried them personally, wood chips are not recommended. Only dust or pellets. Ignited wood chips would probably jump the dividers too easily. Plus, due to their mass, you would probably not get significant smoke times.
Answer: I have never tried, I only use pellets. But I want to tell you that this is a super product and its the way to go if you want to smoke meat all night in an electric smoker while you sleep. I get about 10 hours of smoke out of it. Chips MIGHT work but it was designed for pellets. Enjoy!
Answer: I only use pellets in mine, I can get them cheaper than wood chips anyway.
Answer: I have not tried but the pellets work amazingly well and I can keep so many flavors on hand.
Answer: I would not recommend chips. The chips would catch fire and that would not taste good.
Answer: I don't know why they would not but so far I have had great results with the pellets.
Q:
Can I put this inside an electric smoker? I assume it would go on the bottom rack?
Answer: Yes, it can go inside an electric smoker. Keep in mind, it’s for cold smoking and shouldn’t be directly underneath the food. Also, each “row” of pellets in the “maze” is good for about two hours of smoke. Have fun!
Answer: You can put it in any rack. If it is below the meat just make sure it can not be dripped on, or it will dampen your pellets and they may go out. Works great in an electric smoker. It will smoke as long as you need to do most meats.
Answer: I use mine in an electric smoker. I place it on a double layer of crinkled up aluminum foil on the bottom, next to the heating element.
Answer: I don't see why it wouldn't work. The heat generated from the smoker is very small. Just not sure why you would want to use it in a smoker. That being said, I have had a lot of success with the smoker.
Answer: Yes. It works great in any grill. Also good for cd smoking cheeses
Answer: Sure can
Q:
Is this delivered with a sample bag of pellets? If so, what kind and how much?
Answer: No. You will need to buy your own pellets.
Answer: Mine did...2lbs. red oak pellets, but I bought my unit straight from the manufacturer. Google it.
Answer: Mine did not - ordered December 2013
Answer: To best answer you question.... contact the manufacturer... I don't know what the standard procedure is now.. http://www.amazenproducts.com/ .... Sorry I couldn't be of more help.....
Answer: I did not get any with mine.
Q:
how do you control temperature?
Answer: There is no temperature to control it is a cold smoker you lite it let it burn for a few minutes then blow it out it then just smolders and smokes like heck
Answer: Whatever heat this smoker generates, which is not much, comes from the smoldering wood pellets. I had a hard time keeping it lit; more draft might help that, and I suppose that temperature could also be controlled by draft adjustments. Note: I did not have the main burner on, I was cold smoking salmon.
Answer: You don't control the overall temp through the smoker box, but rather through your smoker itself...by ventilation, etc. This product just allows you to slowly burn the pellets for smoke...which it is very good at doing! It won't cook your food!
Answer: Pellet smoker puts out very little heat it generates smoke. You will need another heat source to cook meet.
Answer: You don't! These are strictly for smoke and it's flavoring capabilities.
Answer: this product never stayed lit for me no mater how many times I tried. I do not recommend this product
Answer: This would be used in a gas or electric smoker. You control the temp with the thermostat on your smoker. This pellet tray is for smoke only.
Answer: You don't.
Answer: This is only used for smoke generation. You will have to use your grill/smoker to control heat.
Answer: You can’t control the temp with this but it won’t generate a lot of heat. Use it in a large space or you can put a container of ice close to keep things cooler.
Q:
How would this work on my Masterbuilt 40 inch smoker and where would you position it in the smoker
Answer: I have used mine in a Masterbuilt 40” smoker.
Answer: We have used this in an electric smoker and a pellet smoker. In the electric, we put it on the bottom. In the pellet smoker (Camp Chef), we put it to one side. Since the smoker lid is closed, the smoke moves throughout the smoker. We have one of the smoke tubes as well. It stays lit better. With this one, make sure you torch the pellets really well. You may have to relight them, so don't assume the pellets will stay lit.
Answer: Works great I put mine as close to the bottom as I can but I have just put it on the bottom rack numerous times
Answer: It'll work anywhere. Put it where you want. Simple as that.
Q:
Can you use any kind of pellet, or does it need to be their brand?
Answer: I am trying to make Gyulai (Hungarian) kolbasz and that is cold smoked. So, I wanted a pellet that will give me a mild tasting smoke. I came across one called 'Grillers gold' which is a mix of maple, cherry and apple. Produces a wonderfully mild smoke. The trick is starting the smoking. I have a butane torch and I bury the hot end in the pellets. Once 2 or 3 pellets have been lit and smoldering I blow at is a few times and put it back in the smoker. One cup of pellets is good for nearly six hours. Makes wonderful tasting smoked jack cheese, but it melts some. No matter, the taste is great.
Answer: Use any type of wood/pellets/dust, it will do the job. Experiment with it to see the type of burn you want.
Answer: You can use any kind.
Q:
What do you do if you only want smoke for 2 hours
Answer: Just put in a small amount of pellets. There's no need to fill it full. One leg usually gets me 3 hours, so 2/3 of a leg should be about perfect.
Answer: The length of smoke depends on how full the smoker is. To smoke for 2 hours you would only fill one "lane" of the smoker for example. Once the pellets are burned up the smoke stops. I've done this with hardboiled eggs and cheese and they turned out great.
Answer: Start the pellets at one opening on fire and once started blow them out and let them smoulder ( smoke ) until pellets are consumed. I get at least two hours of smoke from a full tray of pellets. They will not work it placed over fire or where food juices will drip on the pellets.
Answer: Multiple options...only fill 1 to 2 rows, or a handful or two of pellets are inexpensive you could take it out of your grill / smoker and set aside letting it burn the rest of the way out, or you could try lighting it in more places (both ends and maybe in the middle) with your shop torch or some combination of above. Anyway, I hope that answers your question.
Answer: I would use less pellets - maybe just less than half of one of the channels. You will have to experiment with how many pellets you need. Another solution would be to remove the food from your smoker after two hours.
Answer: Fill the smoker down one side Or one and halfway and then light both ends for extra smoke.
Answer: You don’t have to fill the maze up all the way. But if you do you can still pull it out and separate the hot part from the unburnt and reuse. But really at the cost of pellets I would not worry about a little waste.
Answer: Don’t fill it all the way
Q:
what country is this made in?
Answer: USA
Q:
Can sawdust be used with it? Or are the holes too large?
Answer: The holes are small but sawdust would filter through, maybe put the sawdust on top of the pellets?
Answer: I guess you could put sawdust in it. you may lose some through the holes but I believe it would hold a majority of the dust. However I would think that the saw dust might burn a lot quicker than the pellets it is intended to use. Just my thought.
Answer: I would think the holes would be to large, not to mention the burn rate would be significantly faster. The holes are about the diameter of a wooden meat skewer.
Answer: I would think that the holles are too large. Works great with the pellets .
Answer: Though I have never personally used sawdust with the maze product there are youtube videos where some with what appeared to be positive results. Personally I just order the smaller portion bags, and by the way the cherry pellet make a very nice smoke ring.
Answer: I have not tried sawdust, if it’s not too fine I think it could work. I would pack it in
Answer: I wouldn't use sawdust with it, personally. Not sure what would be the point. It's for pellets to smoke meat. Hard to imagine sawdust would add much flavor. Just my opinion, though -- no idea what use you are contemplating.
Answer: Per manufacturer, and experience, sawdust can work just fine.
Answer: The instruction manual says "The 5x8 maze can use pellets or dust. The 6x6 maze can use dust only."
Q:
Will this work with green apple twigs/small branches?
Answer: No, this works best with pellets. I have used sawdust, but pellets work better. ...and if you are at a higher altitude, you will want the tube instead!
Answer: I don't see why not, as long as it fits into the tray.
Answer: For a uniform smoking output you should use pellets.
Answer: I would assume it will hold anything that burns. It's merely a vessel.
Q:
I like to Grill & Smoke My Ribs, or Steak, Burgers, Pork, Turkey, or other? It says in the Descrip up to 275 Degrees??? I grill/smoke far higher
Answer: The Amaz-n smoker is designed to supply smoke for a long period of time, not for supplying heat (or very little heat). Use it to supply smoke for two to four hours, then crank up the heat. Ribs do best at 225 degrees for 6 or 8 hours so it's perfect for them. I use two of the pellet smokers and light both ends on both boxes.
Answer: This unit is designed for "low and slow" cooking. If you place it on a grill that's going to climb above 300 degrees all of the pellets will promptly burst into flames.
Answer: at above 275 the wood pellets or sawdust would combust and not give you the smoke time
Answer: I would not recommend this for that type of smoking. It's designed for a cold smoke rather than a hot smoke. Flavor, not cooking.
Answer: Not to good for high heat I believed
Q:
Can you use it on a propane grill?
Answer: Yes just don't turn your propane grill on. I use it in my pellet smoker so I don't create heat. Your propane box will just hold the smoke in.
Answer: Absolutely, that's where it shines. It turns a propane grill into a quasi-smoker.
Answer: Only as a cold smoker with the grill off. The grill box holds the smoke and it does an OK job for smoking "light" items like cheese, nuts, or thin fish. I tried this with the grill on as supplemental smoke, but the grill flame sucked too much oxygen to keep this lit.
Answer: You would not cook and smoke at the same time with this item. This will work in any enclosure like a covered BBQ or a brinkmann or other tall smoker. You light the smoker pellets with a propane torch where the hole is, close up your BBQ and let it go.
Answer: definitely
Answer: Yes but not near the flame.
Q:
Can i smoke and fully cook(ready to eat) pork shoulders or ribs with this product alone in a charcoal grill?
Answer: Yes you would have to get some heat for the cooking portion. I generally smoke first arround 180 deg. Then after a 2-3 hour smoke, remove the smoker and increase heat to finish cooking.
Answer: I don't get a lot of heat, just smoke. I add charcoal to a kettle grill to smoke salmon at ~ 170F.
Answer: This product produces a slow smoke, not enough heat to cook. Usually used in electric or gas grills or smokers.
Answer: This does not produce enough heat to cook; it only produces smoke. You still need a heat source for cooking.
Answer: No! This is a great means of producing smoke for flavor but not for cooking.
Answer: Hi, you can definitely smoke. However, the unit is not designed to cook as a stand alone.
Answer: No bud. This is a cold smoker only. You can use it to smoke cheese and such but there is little or no heat with this. Hope that helps.
Q:
Do you ship to Australia?
Q:
how do you control temperature?
Answer: There is no temperature to control it is a cold smoker you lite it let it burn for a few minutes then blow it out it then just smolders and smokes like heck
Answer: Whatever heat this smoker generates, which is not much, comes from the smoldering wood pellets. I had a hard time keeping it lit; more draft might help that, and I suppose that temperature could also be controlled by draft adjustments. Note: I did not have the main burner on, I was cold smoking salmon.
Answer: You don't control the overall temp through the smoker box, but rather through your smoker itself...by ventilation, etc. This product just allows you to slowly burn the pellets for smoke...which it is very good at doing! It won't cook your food!
Answer: Pellet smoker puts out very little heat it generates smoke. You will need another heat source to cook meet.
Answer: You don't! These are strictly for smoke and it's flavoring capabilities.
Answer: this product never stayed lit for me no mater how many times I tried. I do not recommend this product
Answer: This would be used in a gas or electric smoker. You control the temp with the thermostat on your smoker. This pellet tray is for smoke only.
Answer: You don't.
Answer: This is only used for smoke generation. You will have to use your grill/smoker to control heat.
Answer: You can’t control the temp with this but it won’t generate a lot of heat. Use it in a large space or you can put a container of ice close to keep things cooler.
Q:
I'm curious as to what 'binders' (chemicals), if any, are used to keep the pellets together during forming. Any mention on the box?
Answer: This is the metal smoker only, pellets purchased separately. No binders that I am aware of, the wood is chipped and compressed to form the pellets. You can search online for wood pellet maker and see videos of them creating pellets.
Answer: No, but if they get wet, they dissolve into sawdust.
Q:
What size are the holes in the sheet metal, can I use wood dust instead of pellets?
Answer: My husband says they make a special holder made of mesh for wood dust. The holes are approx 3/32 maybe a little smaller.
Answer: You can use the wood dust or pellets. I crush the pellets up a little bit to get a better burn in my smoker, but either will work.
Answer: I own this. The dust falls through. Only use pellets.
Answer: Amaz n smoker sells one for the dust I believe. Mine is for the pellets and works great.
Answer: Wood dust would work fine.
Answer: No the dust would just fall through.
Answer: Would not recommend it
Q:
Can this smoker be used in conjunction with a Weber gas grill?
Answer: Yes, the smoker can be used in a gas grill. It's all a matter of controlling the amount of heat you use to get the desired results. Since the smoke generator does not produce any substantial heat, you simply heat the grill as you normally would to cook the food and the smoke flavor is induced while it cooks.
Answer: Absolutely! just a word of advise, use a propane torch to light the pellets, keep the torch on the pellets for about 45 sec. Then let them burn for 10 min. You will get more smoke if you let them burn and develop a good ash. Also, best used at 275° or under witch is perfect for a shoulder or brisket. The pellets won't burn at higher temps.
Answer: If you watch the many U Tube videos there are some perfect examples of use on a barbeque. We happen to have a smoker and that is where we used it. Enjoy.
Answer: Yes sure. Friend uses it with their gas weber
Answer: I would say yes. You couldn't have the grill going at the same time but it should be an adequate shell to hold smoke in. I really like mine, too hot to cold smoke in my neck of the woods right now though.
Answer: It sure can. Wouldn't have it over the flame though. You could cold smoke in cardboard box with this smoker.
Answer: Sure, put it on one side, and just don't use the burner underneath it, and you might want to put foil underneath it as well to shield it from the heat of the other burners so it won't combust to fast. Also try to keep the heat below 225 degrees.
Answer: Absolutely
Answer: Sure, will work just fine.
Q:
Does this need to be filled up the entire way every time? I'm not sure I will always need 12-15 hours but don't know if the tube will be big enough.
Answer: The smoker is designed to put out smoke for 18-20 hours. Filling just a third of the total available pathway will produce smoke for 6-8 hours. For smoking cheese a sixth of the path will provide 3 hours of smoke; ideal for cheese. For shorter time use less of the pathway.
Answer: Yes , you need to fill up all the chanell all the time. Dependind of the content of the humidity of the pellets it can last 8 -10 -12 hours of smoking. Amazeze-N-smoker is the best smoker I have and I had.
Answer: No, I have filled two rows and lit both ends for a 4 hour smoke or one row lit at one end for a 4 hour smoke. Each row lit at one end gives you approximately 4 hours.
Answer: No. Burn as much as you want. I filled mine, and then extinguished it, so I could use the remaining pellets next time.
Answer: No, it does not. Load what you need. I usually put in a little more than what I think I'll need and then just remove the unburned pellets when I'm done smoking.
Q:
Why is it only rated to 250 degrees? What type of stainless?
Answer: It's not meant to be used in a direct flame. The slow burning nature of using pellets is what it is designed for. Have used in a grill that runs hotter then 250, but temps above 250 have always been indirect heat, which hasn't been a problem.
Q:
how do you use in a la caja china
Answer: Never used that type grill. A fair amount of air flow is needed to keep the smoke going.
Q:
Can I use other wood pellets designed for pellet smokers?
Answer: Yes, but make sure they are "food grade" pellets and not for a pellet stove... Fir, pine etc. are not good for smoking food... I chose to buy pellets from the manufacturer.. I know the gentleman that designed and sells this smoke generator... He takes utmost care in providing quality products.... If you contact him, he sells in bulk quantities also... I have heard of folks purchasing a ton of pellets for their generators from him....
Answer: Yes: I have used pellets in the maze-n Pellet Smoker which were designed for Heating Fireplaces, Pellets for Smokers, Pellets for heaters, etc. Also i have ulsed sawdust. Chips do not work well.
Answer: Yes. Only if they are made of hardwood. Note that most pellet stove pellets are made of a combination of different hard woods, so the taste might be slightly different than using a specific wood.
Answer: I use the Traeger pellets. I buy them at Costco when the kiosks are there. I put them in the oven at 200F for an hour to make sure they were dry since I keep them outside in a large "sealable" storage container.
Answer: Yes, I use the Traeger brand pellets in mine.
Answer: Yes
Q:
What is the best location in a masterbuilt 40?
Answer: I do not know your grill. When I smoke cheese (cold smoking) I keep it about 6 inches away. Smoking meat wherever it will fit.
Answer: I tried several times but could not keep the thing lit. It's junk in my opinion.
Q:
I have a Broil King Keg & was wondering, would put in the bottom with diffuser over it or set in diffuser closer to the food?
Answer: I would put it under any heat source. The purpose of this is to provide smoke, by slow burn/smoldering as you cook food. If you place it above the heat, it could ignite and burn rapidly, thereby not providing the desired smoke. I believe this question may have been addressed in some of the previous questions relative to other, similar, whatever color, Japanese style egg looking cookers. I know a lot of questions have been asked, but worth reading through them. Many are repetitive.
Answer: These put out a lot of smoke for a long time, I put mine on opposite side from my food on top of grate. I think you have to decide the best place according to the design of your grill, just so it is not over direct flame or where drippings will get on the pellets.
Q:
I have a cookshack smokette electric smoker. it is very tight and has no vents per se, just the small hole in the top. would this work in it?
Answer: Did a quick google search on your smoker, and you can certainly use this this product in it. I personally wouldn't recommend it because of improper ventilation. But, if you like you meat smokey, then go for it.
Answer: Should work. Recommend leaving the top off until you get the pellets started. Tried it on my gas grill with no ventilation and it worked.
Answer: No It would need vents to control air flow, or it will just go out.
Answer: It has to have air movement to stay lit, not sure if it would
Q:
Where do you put this in a pit boss grills 77435 vertical lp gas smoker. on one of the shelves of the smoker?
Answer: I put on the grilling grate opposite of the exhaust tube. It does a good job!
Answer: It was a Weber coal, placed horizontal away from the charcoal area
Q:
i have an 18.5" weber bullet, would this be a good size for it? or should i go with a different size?
Answer: This is a cold smoker. It does not function well in an oxygen deprived environment. You must also be sure that your pellets are dry and well lit. Although I have not used it in the bullet, I don't see why it would not work.
Answer: I personally would never buy it again. In my 30" smoker, i have to have my side chip loader open and my vent all the way open, just for it to stay smoldering. With that being said, it hard to maintain an accurate temperature. Needs alot of free flowing air. I gave it to a friend and said here, you use it or throw it. Hope that helped. Sorry.
Answer: Yes it will.
Q:
will this work on a traeger grill
Answer: Sorry for the delay. Yes, it will work with a treager grill. I have a Green Mountain and it works just fine. I've used it to cold smoke cheese. (But with my Green Mountain Grill I really don't need to add any more smoke to my meats or fish as the smoker works great by itself.
Answer: I had better luck with the tube smoker The one shown works better on electric smokers I've found
Answer: That's what I use it on just pick up an external thermometer to watch your Temps. Works great for cheese, that's all I have used it for.
Answer: It doesn't work very well for me in general, picky about pellets, and draft, and placement; burns for an hour or so then goes out.
Answer: You bet! This is a great product in my opinion. check out the link here. This is a great site with A LOT of fantastic support and ideas.
Q:
Would two smokers work a 4x4x8 smokehouse
Answer: I could never get it to stay lit, much less use it for smoking. No matter what type of pellets, chips or even sawdust, it would never burn for more than a few minutes before going out. I tried using a propane torch, small slivers of wood on the bottom, starting it in the middle, fro both ends at once... nothing worked. I gr up with woodstoves,fireplaces and campfires, its not like I don't know how to burn wood. If there is a trick to using this thing, I'd love to know it.
Answer: I use 2 just to smoke cheese in a 50 gal smoker, so I don't think it would be enough.
Answer: Think one would do the trick because the system is used to generate smoke not heat. One will have no problems generating enough smoke if vented correctly. The reason I got this produce was because I wanted to generate smoke below 120 degrees Fahrenheit. That temperature is ideal for smoking fish, cheese, and nuts. Things you want to have a smokey flavor but not cook.
Answer: I think they would, they put out a lot of smoke, if you're cold smoking, they don't put out much heat
Q:
/wgat size are the holes in the sheet metal, could it use wood dust or shredded chips to burn or would they fall through.
Answer: It is designed to use coarse sawdust, not wood chips. The holes are quite small...only enough to allow airflow to keep the sawdust smouldering.
Answer: There very small I'd say 1/16in holes. I didn't have great luck with it so I just use tinfoil and poke holes in it and place it on top of heat source. Works good!
Answer: I tried to use wood dust for a stove top smoker. It didn't fall through, but it didn't burn either.
Answer: i don't have an exact hole but pretty small. i think both sawdust and chips would stay in the tray.
Answer: mite use shredded chips .
Answer: Dust would filter through chips probably ok
Answer: I would say about 1/8"
Q:
I ordered the sawdust maze smoker by mistake. Can I use pellets in it or should I return it and order this one?
Answer: I have had NO luck with the pellet smoker, don't waste your money. Pellets will not stay lit no matter how many times I tried, and yes, I followed the instructions exactly.
Answer: It should work just fine!
Q:
When used in a propane gas grill, do you get a smoke ring ? And how is the smoke flavor? Thank you
Answer: I do more cold smoking ( the heat is off) on cheddar cheese than anything else. I use hickory for a good flavor. I have found the brand of pellets can make a difference in taste. I like the pellets that came with one of my A-MAZE-N pellet smoker the best so far.
Answer: Yes with the smoke ring and the smoke flavor is great!
Q:
Will this work at 4300 ft elevation? Is that too high?
Answer: The city where I live is at that elevation, and it works wonderfully
Q:
I have a 40" master built electric smoker. tips, cleanup and placement please?
Answer: I have a 30-inch Masterbuilt so I don't know about the 40 in. I set mine inside to the left of the wood chip box under the meat grills. I made a foil tent to keep the meat drippings from putting out the pellets. Make sure the pellets are well-lit and smoking for at least 10 minutes. There are some really good videos on YouTube to help you work with this tray. It works fine on my smoker
Answer: I tried and tried but I could never keep the pellets burning. I followed the instructions to the letter and they would go out in a few minutes after i put it in the smoker. I gave up. I have a masterbuilt also, and i do agree it needs to make more smoke. I thinks I will go back to the Bradley smoker.
Answer: Place at the bottom dump Ash out when done.
Q:
I am getting a cubic grizzly wood stove (they are tiny) and i will be burning pellets in it for heat. would this pellet tray work?
Answer: These pellets by themselves don't put off enough heat to cook with. You would most likely need another source of heat. These are mainly used to add smoke, and are marketed for 'cold smoking' as well.
Answer: I had trouble keeping it lite kept burning out. But there tubes works really well.
Product reviews of A-MAZE-N AMNPS Maze Pellet Smoker, Hot or Cold Smoking, 5 x 8 Inch
Papadoc : One of my best purchases next to smoker itself
I'd been looking for a product that could deliver an adequate amount of smoke time and yet hold a reasonably low temperature for the purposes of cold smoking some spices and cheese. This has worked out perfectly. I got about 10 hours of pretty solid smoke from it, but the quality of pellets that you use does make a difference. I have a fairly large box at about 24"x 36" and saw about a 15 degree raise in temperature inside the box as measured against ambient external air, so long as the smoker was kept in the shade. The net result to all these cold smoke products was an excellent flavor without doing damage to the product.
This product also put out more smoke than what I thought it might by igniting pellets in domino fashion. Most of the time it was more than and always more consistent than filling my chip box over the fire would be on a hot smoke. So I've also started adding it to my hot smoke, partially filling with one wood chip like hickory on the first leg and then using the middle leg for a fruit wood chip like apple to finish it off.
This product also put out more smoke than what I thought it might by igniting pellets in domino fashion. Most of the time it was more than and always more consistent than filling my chip box over the fire would be on a hot smoke. So I've also started adding it to my hot smoke, partially filling with one wood chip like hickory on the first leg and then using the middle leg for a fruit wood chip like apple to finish it off.
JT : Great for cold smoking or gas grill use
Great device! Get more smoke in less time when you light up both ends. Used for cold smoking cheeses first time out. I didn't have pellets at the time so I used wood chips. I just packed them tight and had to make sure it was well lit. I ended up using a propane torch for a few seconds. And check on it every few minutes for the first 15. If it stays lit after that it will stay on. I also used it while grilling fajitas on a gas grill... make sure the chips are slightly moist for a slow burn. I got used to the cold smoke method and my chips lit up when dry in indirect heat. The kicker for me was when I used it to smoke half a plain Cheesecake... which I made small bite size portions and wrapped smoked crisp bacon around it... then topped it with a raspberry balsamic sause. I got me the first place on the side dish category at a local chili cookoff. I got the smoke flavor in the cheesecake in the shortest amount of time.
Jeff Gilbert : it works as good as they say it does and more!!
I have a low end electric smoker with a chip pan. It does not produce much smoke at all. I usually run it in a 3000 sqft shop and dont have to worry about the smoke.
I received the amazen smoker today and started the smoker as soon as I got it. I lit it from only 1 end and it made enough smoke to work good in the little smoker. I smoked a few brauts and they came out better than any I have cooked on this smoker.
After they were done I started to experiment. I threw a few dry apple wood chips on top of the pellets and the flame jumped the track and started burning from the middle out, along with the side that was started first. Burning 3 ways will produce a lot of smoke. I had to open the doors and it looked like Cheech and Chong had been in there.
I will have to perfect this technique outside. Soaking chips first, mix in with the pellets?
One side benifit to this... smoke is a natural odor eliminator. I have had to use rat poison in the shop before and the smell of dead rodent is not very pleasant. I normally take the flue off of the wood stove to smoke the shop. Next time I will just put this in the middle of the floor and light it to "bomb" the place.
I received the amazen smoker today and started the smoker as soon as I got it. I lit it from only 1 end and it made enough smoke to work good in the little smoker. I smoked a few brauts and they came out better than any I have cooked on this smoker.
After they were done I started to experiment. I threw a few dry apple wood chips on top of the pellets and the flame jumped the track and started burning from the middle out, along with the side that was started first. Burning 3 ways will produce a lot of smoke. I had to open the doors and it looked like Cheech and Chong had been in there.
I will have to perfect this technique outside. Soaking chips first, mix in with the pellets?
One side benifit to this... smoke is a natural odor eliminator. I have had to use rat poison in the shop before and the smell of dead rodent is not very pleasant. I normally take the flue off of the wood stove to smoke the shop. Next time I will just put this in the middle of the floor and light it to "bomb" the place.
Jason : Happy With The Results
I bought and used the tube pellet smoker last weekend and wasn’t happy how long the pellets lasted. I was lighting more pellets every hour. Today, I used this pellet smoker with much better results. I used Traeger pellets in the A-MAZ-N Pellet Smoker to cook spare ribs on a gas Weber grill. They turned out REALLY good. Especially on a gas grill. The reason I docked a star is because I used the 3-2-1 method to cook the ribs (3 hr smoking, 2 hr braising, 1 hr with sauce) and the pellets were exhausted by the time I put the sauced ribs back on for the last hour. So 6.5 hours total including the 30 minute sit time after I seasoned the ribs. There could have been some variables like cooking on a gas grill instead of a smoker but those were my results with the equipment I own. I’m still happy with the results and the price. It basically eliminates my need to buy a $300-600 dollar smoker.
luigi : Great addition for cold smoking any food
Product works exactly as described. Filled with pellets this Maze Pellet Smoker delivers up to 12 hours of consistent smoke. I have smoked cheeses, salts, nuts and various spices as well as fresh habaneros and other chili's. Device works well for cold smoking various brined fish and shrimp.
RheMark : It works
I have a tube type pellet thing as well. I like this one better. It works well and I will echo what others have said. Use a torch to light it and don’t be in a rush. Get that cherry red glow before starting your smoke. I used the advice of another and in a glass bowl I put the pellets in a microwave for a couple of minutes, stirred them and then back in for a couple more. Did this help? I have no clue because I’ve only used it once and that’s what I did...so I have nothing to compare it to. But it smoked a bunch. I only lit one end and got 5 hours out of it. That was all I needed for my smoke. Had I been doing a butt I would’ve added pellets and it would’ve kept going. To do that though, I would need to place it on the grill in a place I could get to it easily. I would buy this product again.
J. Burton : so all in all not bad. With using pellets
I purchased one for myself and one for a friend. We both tried pellets and wood chips in them. If you do try wood chips, they do not work very well, we have had mixed success with wood chips, mostly keeping them lit for a long time. Though when we did keep them lit, they only provided about 3-4 hours of smoke. However the chips did provide some extra heat to warm up the BBQ as well as the smoker, so all in all not bad.
With using pellets, I do not push them in tight, they are decently snug but semi loose. I do use a blow torch to start them off, give them a good minute burn then blow on the end like stoking a camp fire. After a few moments it works out well and burns quite good. Now I have not yet hit the 10-12 hour mark as claimed, but I do get on average about 6 hours from it. Now of course the pellets used will vary in times and temperature, find the right pellets for you and away you go.
I have not tried sawdust in them because in my area, it is easier to get pellets, and as stated above, they work just fine.
For anyone that is buying one, they work like a champ once you learn them, they are not all that hard and do a good job, just need a little encouragement to get them going, but once going, they work well.
My only complaint is that the company does not offer a larger version for when you want to do a cold smoke on a large fillet of salmon or the meat of your choice. If the company does look at these from time to time, I have this to say. I do love your product, but please make a larger version for those of us with a bigger smoker.
But final words, it is indeed worth the purchase and I am very pleased with the product.
With using pellets, I do not push them in tight, they are decently snug but semi loose. I do use a blow torch to start them off, give them a good minute burn then blow on the end like stoking a camp fire. After a few moments it works out well and burns quite good. Now I have not yet hit the 10-12 hour mark as claimed, but I do get on average about 6 hours from it. Now of course the pellets used will vary in times and temperature, find the right pellets for you and away you go.
I have not tried sawdust in them because in my area, it is easier to get pellets, and as stated above, they work just fine.
For anyone that is buying one, they work like a champ once you learn them, they are not all that hard and do a good job, just need a little encouragement to get them going, but once going, they work well.
My only complaint is that the company does not offer a larger version for when you want to do a cold smoke on a large fillet of salmon or the meat of your choice. If the company does look at these from time to time, I have this to say. I do love your product, but please make a larger version for those of us with a bigger smoker.
But final words, it is indeed worth the purchase and I am very pleased with the product.
Jeff Gilbert : it works as good as they say it does and more!!
I have a low end electric smoker with a chip pan. It does not produce much smoke at all. I usually run it in a 3000 sqft shop and dont have to worry about the smoke.
I received the amazen smoker today and started the smoker as soon as I got it. I lit it from only 1 end and it made enough smoke to work good in the little smoker. I smoked a few brauts and they came out better than any I have cooked on this smoker.
After they were done I started to experiment. I threw a few dry apple wood chips on top of the pellets and the flame jumped the track and started burning from the middle out, along with the side that was started first. Burning 3 ways will produce a lot of smoke. I had to open the doors and it looked like Cheech and Chong had been in there.
I will have to perfect this technique outside. Soaking chips first, mix in with the pellets?
One side benifit to this... smoke is a natural odor eliminator. I have had to use rat poison in the shop before and the smell of dead rodent is not very pleasant. I normally take the flue off of the wood stove to smoke the shop. Next time I will just put this in the middle of the floor and light it to "bomb" the place.
I received the amazen smoker today and started the smoker as soon as I got it. I lit it from only 1 end and it made enough smoke to work good in the little smoker. I smoked a few brauts and they came out better than any I have cooked on this smoker.
After they were done I started to experiment. I threw a few dry apple wood chips on top of the pellets and the flame jumped the track and started burning from the middle out, along with the side that was started first. Burning 3 ways will produce a lot of smoke. I had to open the doors and it looked like Cheech and Chong had been in there.
I will have to perfect this technique outside. Soaking chips first, mix in with the pellets?
One side benifit to this... smoke is a natural odor eliminator. I have had to use rat poison in the shop before and the smell of dead rodent is not very pleasant. I normally take the flue off of the wood stove to smoke the shop. Next time I will just put this in the middle of the floor and light it to "bomb" the place.
StuE : Works like a charm
I purchased this to make smoked cheese and it worked well. I started mine with 1/2 of a haystack firestarter and after blowing out the fire I let the pellets smoulder for 15 minutes before putting the cheese on. It was about 23F outside and it took about 4 hours to smoke the cheese. Once finished on the smoker I vacuum bagged each block and let them rest in the fridge for two weeks. Wow what great flavor! We especially liked the smoked parmesan on our wood fired pizza.
C. Munson : Worth it
This is a good product. It generates an adequate amount of smoke for cold smoking with one end lit (thin blue smoke) and of course if you are hot smoking you could light both ends for a heavier smoke. I'm reviewing after owning and using frequently for a year. The triangular shape of the walls make this worth the money for buying the name brand, imo, and the idea is worth it. I prefer pellets to dust, but both work. I don't get the advertised burn time, but I live on a hill with a constant breeze and even with the smoker closed up to 1/4 flue, wind speed effects the burn rate. If you have problems with it staying lit, it is likely your pellet or dust. If you live in a humid place you might try nuking the pellets or drying in the oven. I smoke a lot of meat and own this and a smoke generator and I wouldn't do with out the amazin since it is so versatile. And honestly, for the price this is probably all you'd ever need. You could literally cold smoke under a cardboard box with this!
DickieCoon : Great 12 hour smoke source, just buy it.
Great 12 hour smoke source. I've got a built in propane girl in my gazebo (hate it...) and need to get a smoke source for the grille. I bought this pellet smoker and have been extremely pleased with the duration, reliability and quality of the smoke produced by this pellet smoker. I do heat the pellets in the microwave before dumping them in this gizmo and I do use a butane creme brûlée torch to ignite the pellets and I'm basically done. It takes literally five minutes from rustling up some pellets to closing the lid on the grill. Most of the time I smoke overnight without using firing the grill and then finish on the grill the next afternoon. I can set a timer for twelve hours and go out and find the pellets burned out, but the smoker still hot. Simple, inexpensive and easy to use. That's a great product in my book. I've used this 20-30 times in the last six months and have had zero problems with it.
Max-Paul : Great sweat hickory smoke
I have been searching and trying different things to get the Hickory flavored smoke that I remember as a boy. Even went so far as to buy one of those pellet smokers. Still was not that sweat hickory flavor. Then I went with this amazing smoke generator. Now I was smoking meat with that wonderful flavor I was looking for. I was concerned with the amount of smoke this generates and did not fill the pellets to near the top. Seems if the valley is only half filled that it tends to go out. So fill the valley to about 90% fill and it burns from end to end. But you do not have to fill the whole thing up. Fill only one valley for about 3 or so hours. Anyway I am loving the flavor of my smoke meats. and this was the trick to get what I have been craving for.
Perseus : Whoa! Works perfectly. Seriously, you can't beat it!
Money well spent. If this failed, I was going to build a DIY venturi smoker but this thing proved it unnecessary.
Jeff Gilbert : it works as good as they say it does and more!!
I have a low end electric smoker with a chip pan. It does not produce much smoke at all. I usually run it in a 3000 sqft shop and dont have to worry about the smoke.
I received the amazen smoker today and started the smoker as soon as I got it. I lit it from only 1 end and it made enough smoke to work good in the little smoker. I smoked a few brauts and they came out better than any I have cooked on this smoker.
After they were done I started to experiment. I threw a few dry apple wood chips on top of the pellets and the flame jumped the track and started burning from the middle out, along with the side that was started first. Burning 3 ways will produce a lot of smoke. I had to open the doors and it looked like Cheech and Chong had been in there.
I will have to perfect this technique outside. Soaking chips first, mix in with the pellets?
One side benifit to this... smoke is a natural odor eliminator. I have had to use rat poison in the shop before and the smell of dead rodent is not very pleasant. I normally take the flue off of the wood stove to smoke the shop. Next time I will just put this in the middle of the floor and light it to "bomb" the place.
I received the amazen smoker today and started the smoker as soon as I got it. I lit it from only 1 end and it made enough smoke to work good in the little smoker. I smoked a few brauts and they came out better than any I have cooked on this smoker.
After they were done I started to experiment. I threw a few dry apple wood chips on top of the pellets and the flame jumped the track and started burning from the middle out, along with the side that was started first. Burning 3 ways will produce a lot of smoke. I had to open the doors and it looked like Cheech and Chong had been in there.
I will have to perfect this technique outside. Soaking chips first, mix in with the pellets?
One side benifit to this... smoke is a natural odor eliminator. I have had to use rat poison in the shop before and the smell of dead rodent is not very pleasant. I normally take the flue off of the wood stove to smoke the shop. Next time I will just put this in the middle of the floor and light it to "bomb" the place.
B.C. : Simple way to cold smoke or add some smoke
I have only used this to cold smoke cheese so far, but have read where others have added it to a grill to get some smoke flavor as well and it would be great for that too. I have used the wood shavings instead of pellets. When filling level with the top, one row will burn for about 3 hours. I have smoked my cheeses(cheddar, mozzarella, Gouda, Colby and Monterrey jack and pepper jack) inside a rec tec smoker with both outside rows lit, letting them go out on their own around the 3 hour mark. After vacuum sealing them and letting them sit in the refrigerator for 1 month, all my cheeses have been phenomenal. It should last forever and there really isnt anything to using it as long as you use a torch to get it good and lit before walking off.
diamond : Avoid this and stick with the smoke tubes
In theory this should give you a longer smoke than a tube. That is not reality. I followed the directions to light the pellets exactly as stated. Turned into a disaster. The problem is the pellets are exposed on top and the fire spreads across the whole thing turning it into an EXTREMELY HOT bonfire inside your grill. No way could I blow it out! It was so hot I had to drag the thing on fire out of my pellet smoker onto the patio with tongs, burning myself in the process, and dump a bucket of water on it to put it out. The heat from that bonfire even shot my smoker temp up way high and almost ruined a couple pork shoulders.
This is different from the smoke tubes where the pellets are completely inclosed and the flame from lighting it is contained and small, easy to blow out. They work great. They just only last about 3-4 hrs. For longer cooks I think I'll get a second one so I can light it about that time and get another 3-4 hrs of heavy smoke.
This is different from the smoke tubes where the pellets are completely inclosed and the flame from lighting it is contained and small, easy to blow out. They work great. They just only last about 3-4 hrs. For longer cooks I think I'll get a second one so I can light it about that time and get another 3-4 hrs of heavy smoke.
RheMark : It works
I have a tube type pellet thing as well. I like this one better. It works well and I will echo what others have said. Use a torch to light it and don’t be in a rush. Get that cherry red glow before starting your smoke. I used the advice of another and in a glass bowl I put the pellets in a microwave for a couple of minutes, stirred them and then back in for a couple more. Did this help? I have no clue because I’ve only used it once and that’s what I did...so I have nothing to compare it to. But it smoked a bunch. I only lit one end and got 5 hours out of it. That was all I needed for my smoke. Had I been doing a butt I would’ve added pellets and it would’ve kept going. To do that though, I would need to place it on the grill in a place I could get to it easily. I would buy this product again.
C. Hansen : Great for cold smoking, caveats for hot smoking
The A-Maze has been great for cold smoking cheese, almond, and salmon. You can cold smoke any meat before you cook it, by using your unlit grill as a smoke chamber. This has been my experience with Traeger pellets.
However, as soon as I fire up the Weber gas grill, the smoke reduces to almost nothing. I have transferred the A-Maze to the upper grill so it doesn't get too hot, but I think that propane combustion takes away the oxygen and doesn't leave enough for the smoke pellets. If your goal is to hot smoke, you may need something different.
However, as soon as I fire up the Weber gas grill, the smoke reduces to almost nothing. I have transferred the A-Maze to the upper grill so it doesn't get too hot, but I think that propane combustion takes away the oxygen and doesn't leave enough for the smoke pellets. If your goal is to hot smoke, you may need something different.
Jonny : Better than a tube, still hard to use..
I like this product better than the tubes however, it's difficult to light pellets and keep them lit. I either have a flaming mess inside my smoker, or they tend to go out altogether. I have to use a torch to keep it lit and running. These are great products, I just find it difficult to use effectively. I have to check on this more than I have to check my food. I'll keep this in my smoking food arsenal, just know it's better than the tubes but still difficult to keep only to a smolder.... I would still recommend it over a tube....
Jay : Good product that gives you more freedom and convenience, but not as much as they claim.
This pellet smoker tray works pretty good and is generally as described, but in my experience there are some things you should know if you are thinking about buying it. First, I used it for the first time recently to smoke St. Louis style ribs in a Masterbuilt electric 30" smoker. I used the 3-2-1 method and the pellets I used were from smokingpellets.com and ordered through Amazon.
I noticed several reviews before purchasing that stated it was difficult or impossible to keep the pellets lit, and several people were dissatisfied. There were a bigger majority that stated the pellets stayed lit just fine. I can tell you that on the first try I had no trouble keeping my pellets lit. In my opinion the people who are having their pellets die out are not following the directions correctly. You HAVE to use a torch to light the pellets, and hold the flame on them for a minute or so until they catch fire, then let it burn for a few minutes and get a cherry smolder before you blow out the flame. If you do this, as the directions clearly state, you will have no problem.
The A-Maze-n pellet smoker claims to provide 10-12 hours of smoke, but I did not get close to that. I got about five and a half hours out of mine. This could be because of the brand of pellets I am using, or it could be my pellets were too dry, or for whatever reason. All I can tell you is that I was surprised it burned through so quickly, especially since I only burned it from one end. Your experience may vary, and I see plenty of reviews saying others are getting more smoke time, but I am not sure how they are getting twice the smoke time I got the other day.
At the end of the day, this is still a pretty great thing to have for someone who wants to enjoy their life a little while still enjoying the art of smoking meats. The fun of smoking wears off pretty quickly when you have to keep looking at your watch and running outside every 30-45 minutes to see if you need to chuck some more chips into the smoker to keep it smoking good. Using this pretty much allowed me to get through my entire rib smoke with no additional worries about the smoke. I went out about every hour and it was still smoking just fine. In fact it seemed to get thicker as it went through the cycle. It started to choke out about thirty minutes before my ribs were ready, so I opened it up and tossed a handful of pellets back on top of the coals that were left in the tray, and that is all that was needed to stoke the smoke back up quickly.
Despite the shorter smoking time than I expected, and wanted, I am still relatively happy with this item. I can still throw a big pork but in the smoker at 0300 hrs and then go back to bed instead of having to sit up and keep throwing wood chips in and losing every bit of decent sleep just because I want some pulled pork. And maybe the best benefit is since you aren't out there every 30-45 minutes, you won't smell nearly as smokey when you get done. Sometimes the smoke is just too much after a long day around the smoker, at least for me. So I give this four stars, and would give it five if it really lasted 10-12 hours, or anything close to that. I may try a different type of pellet eventually to see if it makes a difference, but for now I have a giant bag of these others and the taste from them was just fine. I think if you are waffling back and forth between a tube pellet smoker and the maze tray, the maze tray is the way to go if you can fit it in your smoker, because if I can only get 5-6 hours from my maze tray, you may only get 2-3 from a tube smoker. I wouldn't take the chance. Again, it may depend on your pellets or smoker setup.
Good luck to you in your smoking, and don't hesitate to buy this product. I will use it on all my smokes from here on out.
I noticed several reviews before purchasing that stated it was difficult or impossible to keep the pellets lit, and several people were dissatisfied. There were a bigger majority that stated the pellets stayed lit just fine. I can tell you that on the first try I had no trouble keeping my pellets lit. In my opinion the people who are having their pellets die out are not following the directions correctly. You HAVE to use a torch to light the pellets, and hold the flame on them for a minute or so until they catch fire, then let it burn for a few minutes and get a cherry smolder before you blow out the flame. If you do this, as the directions clearly state, you will have no problem.
The A-Maze-n pellet smoker claims to provide 10-12 hours of smoke, but I did not get close to that. I got about five and a half hours out of mine. This could be because of the brand of pellets I am using, or it could be my pellets were too dry, or for whatever reason. All I can tell you is that I was surprised it burned through so quickly, especially since I only burned it from one end. Your experience may vary, and I see plenty of reviews saying others are getting more smoke time, but I am not sure how they are getting twice the smoke time I got the other day.
At the end of the day, this is still a pretty great thing to have for someone who wants to enjoy their life a little while still enjoying the art of smoking meats. The fun of smoking wears off pretty quickly when you have to keep looking at your watch and running outside every 30-45 minutes to see if you need to chuck some more chips into the smoker to keep it smoking good. Using this pretty much allowed me to get through my entire rib smoke with no additional worries about the smoke. I went out about every hour and it was still smoking just fine. In fact it seemed to get thicker as it went through the cycle. It started to choke out about thirty minutes before my ribs were ready, so I opened it up and tossed a handful of pellets back on top of the coals that were left in the tray, and that is all that was needed to stoke the smoke back up quickly.
Despite the shorter smoking time than I expected, and wanted, I am still relatively happy with this item. I can still throw a big pork but in the smoker at 0300 hrs and then go back to bed instead of having to sit up and keep throwing wood chips in and losing every bit of decent sleep just because I want some pulled pork. And maybe the best benefit is since you aren't out there every 30-45 minutes, you won't smell nearly as smokey when you get done. Sometimes the smoke is just too much after a long day around the smoker, at least for me. So I give this four stars, and would give it five if it really lasted 10-12 hours, or anything close to that. I may try a different type of pellet eventually to see if it makes a difference, but for now I have a giant bag of these others and the taste from them was just fine. I think if you are waffling back and forth between a tube pellet smoker and the maze tray, the maze tray is the way to go if you can fit it in your smoker, because if I can only get 5-6 hours from my maze tray, you may only get 2-3 from a tube smoker. I wouldn't take the chance. Again, it may depend on your pellets or smoker setup.
Good luck to you in your smoking, and don't hesitate to buy this product. I will use it on all my smokes from here on out.
Steve : AMNPS works great
The AMNPS works great, but it may take a few tries to figure it out. It took me 3 tries to learn where to place this in my MES 40, but after following the instructions on how to light the AMNPS and determining where to place it in the smoker for the needed airflow, it works exactly as advertised. I use it for both hot smoking and cold smoking.
B.C. : Simple way to cold smoke or add some smoke
I have only used this to cold smoke cheese so far, but have read where others have added it to a grill to get some smoke flavor as well and it would be great for that too. I have used the wood shavings instead of pellets. When filling level with the top, one row will burn for about 3 hours. I have smoked my cheeses(cheddar, mozzarella, Gouda, Colby and Monterrey jack and pepper jack) inside a rec tec smoker with both outside rows lit, letting them go out on their own around the 3 hour mark. After vacuum sealing them and letting them sit in the refrigerator for 1 month, all my cheeses have been phenomenal. It should last forever and there really isnt anything to using it as long as you use a torch to get it good and lit before walking off.
C. Hansen : Great for cold smoking, caveats for hot smoking
The A-Maze has been great for cold smoking cheese, almond, and salmon. You can cold smoke any meat before you cook it, by using your unlit grill as a smoke chamber. This has been my experience with Traeger pellets.
However, as soon as I fire up the Weber gas grill, the smoke reduces to almost nothing. I have transferred the A-Maze to the upper grill so it doesn't get too hot, but I think that propane combustion takes away the oxygen and doesn't leave enough for the smoke pellets. If your goal is to hot smoke, you may need something different.
However, as soon as I fire up the Weber gas grill, the smoke reduces to almost nothing. I have transferred the A-Maze to the upper grill so it doesn't get too hot, but I think that propane combustion takes away the oxygen and doesn't leave enough for the smoke pellets. If your goal is to hot smoke, you may need something different.
Jason : Happy With The Results
I bought and used the tube pellet smoker last weekend and wasn’t happy how long the pellets lasted. I was lighting more pellets every hour. Today, I used this pellet smoker with much better results. I used Traeger pellets in the A-MAZ-N Pellet Smoker to cook spare ribs on a gas Weber grill. They turned out REALLY good. Especially on a gas grill. The reason I docked a star is because I used the 3-2-1 method to cook the ribs (3 hr smoking, 2 hr braising, 1 hr with sauce) and the pellets were exhausted by the time I put the sauced ribs back on for the last hour. So 6.5 hours total including the 30 minute sit time after I seasoned the ribs. There could have been some variables like cooking on a gas grill instead of a smoker but those were my results with the equipment I own. I’m still happy with the results and the price. It basically eliminates my need to buy a $300-600 dollar smoker.
bill : but you could just as easily produce smoke by placing a soldering iron into a ...
I have 2. They do produce smoke, but every now and then the pellets will either go out (yes, followed instructions to the letter), or burst into flame.
Have had the same experience with multiple brands of pellets, even the ones the manufacturer pushes.
bottom line, decent product, but you could just as easily produce smoke by placing a soldering iron into a metal can.
I use that method as well.
the reason I have 2 is that I have 3 smokers, and sometimes use them simultaneously.
Recently, I have seen other versions of this device, by different manufacturers, for a better price. You might want to research those if you're looking for something like this.
Have had the same experience with multiple brands of pellets, even the ones the manufacturer pushes.
bottom line, decent product, but you could just as easily produce smoke by placing a soldering iron into a metal can.
I use that method as well.
the reason I have 2 is that I have 3 smokers, and sometimes use them simultaneously.
Recently, I have seen other versions of this device, by different manufacturers, for a better price. You might want to research those if you're looking for something like this.
Scott Smith : I give up
Tried to use this on four cooks and experimented a bunch of different ways with how far I opened up the chip loader for a vent. No matter what I did, after it burned through about half of the first column it would ultimately ignite the whole thing sending my temps sky high and generating way too much smoke. Emailed their customer support, never got a response. Been probably a month now. Probably just going to deal with constantly loading chips until I decide to pony up for a pellet smoker than I don't have to babysit the entire cook.
KGB78 : Does what it claims to do.
I have only used this smoker once. I loaded it with oak pellets and lit it at 10PM in a large Masterbuilt smoker - I was cold smoking bacon. It created a heavy smoke and lasted until 10AM the next day. 12 hours of smoke out of one batch. It did raise the temp in the Masterbuilt about 10-15 degrees, so if cold smoking in warmer temps, it is something to watch.
Amazon Customer : Works fantastically
Consider myself very surprised at how well this system works in my electric smoker. Now I just need to find better pellets to accommodate my taste. But as for this pellet tray. It works great! I found the pellets will smoke anywhere from 10-14 hours. Plenty of time, plenty if smoke.
Kindle Customer : This is a great product and deserves a 5-star rating
This is a great product and deserves a 5-star rating, but...
It is not quite a perfect product, and the problem is not the fault of the A-Maze-N. People complain about their pellets not staying lit. That's not a problem with the pellet smoker, but with the pellets. Either the moisture content of the pellets is too high or there is insufficient oxygen present. Remember the fire triangle: Fuel, Air & Heat. Remove any one and the fire goes out. I use mine in my wood-fired BBQ smoker. I modified the smoker so that I could use it for cold smoking and cooking my homemade cured bacon and sausage. I discovered early in my modification project that I could not get sufficient airflow through my BBQ rig to keep the A-Maze-N lit, even with the firebox door open. Fitting a 3-speed fan into the door of my firebox solved the problem. Now the A-Maze-N will burn from one end to the other, even with my propane burner in operation.
It is not quite a perfect product, and the problem is not the fault of the A-Maze-N. People complain about their pellets not staying lit. That's not a problem with the pellet smoker, but with the pellets. Either the moisture content of the pellets is too high or there is insufficient oxygen present. Remember the fire triangle: Fuel, Air & Heat. Remove any one and the fire goes out. I use mine in my wood-fired BBQ smoker. I modified the smoker so that I could use it for cold smoking and cooking my homemade cured bacon and sausage. I discovered early in my modification project that I could not get sufficient airflow through my BBQ rig to keep the A-Maze-N lit, even with the firebox door open. Fitting a 3-speed fan into the door of my firebox solved the problem. Now the A-Maze-N will burn from one end to the other, even with my propane burner in operation.
JustTheFacts : If you want add more smoke to your cook, this is what you are looking for!!!
Works as advertised. You can burn from one end or double the smoke (and burn rate) and burn from both ends. Length of burn rate is based on pellets used and weather conditions so dont expect to get 12 hours of burn when fully loaded as that would be a best case.
I have pellet tubes and this burn longer. I use both the tube and this at the same time to increase the smoke in the chamber.
Make sure when lighting to get it going well and let burn for 8 to 10 mins to ensure it is really going well. From there just let it happen. Experiment with different pellets to get a feel for what works best for your need as all pellets and flavors are not equal.
I have pellet tubes and this burn longer. I use both the tube and this at the same time to increase the smoke in the chamber.
Make sure when lighting to get it going well and let burn for 8 to 10 mins to ensure it is really going well. From there just let it happen. Experiment with different pellets to get a feel for what works best for your need as all pellets and flavors are not equal.
macktheknife : It worked fine on Masterbuilt Propane
It worked fine on my 30 inch Masterbuilt Propane smoker. I filled the tray full of hickory pellets and lite BOTH ends as I like a lot of smoke on my ribs, but it did burn out completely , after a little more than two hours. I believe the short burn time can be explained because of the 225 degree tempt. The instructions say to keep it under 180 degrees for longest burn times, and that this tray really is for cold smoking, but it worked really well at 225 degrees for me, and I don't have to keep adding chips ever 15 to 20 minutes, which is a real plus. I also used a water tray which your are not suppose to with this tray because of the high humility can cause the pellets to go out, but that was not a problem for me. I also left the bottom door opened slightly for ventilation. It was plenty of smoke for the ribs, but for a brisket you want to reload the tray I think. I also would say the tray is very heavy duty built. Beween the tray and the propane smoker, it sure makes it very easy to smoke, just a very even temperature thru out the cook. I am glad I bought it.
bill : but you could just as easily produce smoke by placing a soldering iron into a ...
I have 2. They do produce smoke, but every now and then the pellets will either go out (yes, followed instructions to the letter), or burst into flame.
Have had the same experience with multiple brands of pellets, even the ones the manufacturer pushes.
bottom line, decent product, but you could just as easily produce smoke by placing a soldering iron into a metal can.
I use that method as well.
the reason I have 2 is that I have 3 smokers, and sometimes use them simultaneously.
Recently, I have seen other versions of this device, by different manufacturers, for a better price. You might want to research those if you're looking for something like this.
Have had the same experience with multiple brands of pellets, even the ones the manufacturer pushes.
bottom line, decent product, but you could just as easily produce smoke by placing a soldering iron into a metal can.
I use that method as well.
the reason I have 2 is that I have 3 smokers, and sometimes use them simultaneously.
Recently, I have seen other versions of this device, by different manufacturers, for a better price. You might want to research those if you're looking for something like this.
M. LeClair : Great addition for an electric smoker
I bought a Masterbuilt smoker that is designed for wood chips, and expressly says not to use pellets. This thing was recommended to me on a facebook bbq group. It is AWESOME. No loading chips every few hours with this. Just fill, light with torch of your choice, let it sit for 10 minutes and blow it out. Once you put it in the smoker it'll burn for upwards of 10-12 hours. I smoked a pork shoulder and did not have to add pellets or chips at all after putting this in. I've been told you can cold smoke things like cheese and spices with this too, since you don't need to use the heating element at the bottom of the smoker. I have yet to try it, but it's on this to-do list for summer 2021. This was money well spent.
Perseus : Whoa! Works perfectly. Seriously, you can't beat it!
Money well spent. If this failed, I was going to build a DIY venturi smoker but this thing proved it unnecessary.
Oildog : Works great
Got this to cold smoke bacon and cheese. First you need to do a burn on it to get off all the factory oils or just put it in the oven and do cleaning cycle. The only reason I gave it 4 stars is because it is a little trick to get it lit and to stay lit but once lit it will burn for 10-12 hours.
Rodolfo Fierro : Great for Smoking
This tray fits in my grill and is great at adding smoke flavor. I quick start the pellets with a propane torch and they start smoking right away. The pellets last a little over twenty minutes. That is enough for a good smoke flavor, add more if you really love smoke.
Hello : I get much better results with my Masterbuilt ColdSmoker attachment
I use this in a masterbuilt 40" gen 2 smoker. I have tried everywhich which way to use this without any luck; except with everything removed, and it sitting directly on the burner. I just can't get it to stay lit. It always goes out by the halfway point point in the first row. I have tried everything but the mailbox mod. Different pellets, different locations, etc. yes I even tried that. I get much better results with my Masterbuilt ColdSmoker attachment. It should be known, it will stay lit when I don't put inside my smoker. I have talked to the owner of this, as he is a member on smoking meats forums. Nothing works. But it does seem like everyone likes it and can get it to work flawlessly. Mine won't.
J. Burton : so all in all not bad. With using pellets
I purchased one for myself and one for a friend. We both tried pellets and wood chips in them. If you do try wood chips, they do not work very well, we have had mixed success with wood chips, mostly keeping them lit for a long time. Though when we did keep them lit, they only provided about 3-4 hours of smoke. However the chips did provide some extra heat to warm up the BBQ as well as the smoker, so all in all not bad.
With using pellets, I do not push them in tight, they are decently snug but semi loose. I do use a blow torch to start them off, give them a good minute burn then blow on the end like stoking a camp fire. After a few moments it works out well and burns quite good. Now I have not yet hit the 10-12 hour mark as claimed, but I do get on average about 6 hours from it. Now of course the pellets used will vary in times and temperature, find the right pellets for you and away you go.
I have not tried sawdust in them because in my area, it is easier to get pellets, and as stated above, they work just fine.
For anyone that is buying one, they work like a champ once you learn them, they are not all that hard and do a good job, just need a little encouragement to get them going, but once going, they work well.
My only complaint is that the company does not offer a larger version for when you want to do a cold smoke on a large fillet of salmon or the meat of your choice. If the company does look at these from time to time, I have this to say. I do love your product, but please make a larger version for those of us with a bigger smoker.
But final words, it is indeed worth the purchase and I am very pleased with the product.
With using pellets, I do not push them in tight, they are decently snug but semi loose. I do use a blow torch to start them off, give them a good minute burn then blow on the end like stoking a camp fire. After a few moments it works out well and burns quite good. Now I have not yet hit the 10-12 hour mark as claimed, but I do get on average about 6 hours from it. Now of course the pellets used will vary in times and temperature, find the right pellets for you and away you go.
I have not tried sawdust in them because in my area, it is easier to get pellets, and as stated above, they work just fine.
For anyone that is buying one, they work like a champ once you learn them, they are not all that hard and do a good job, just need a little encouragement to get them going, but once going, they work well.
My only complaint is that the company does not offer a larger version for when you want to do a cold smoke on a large fillet of salmon or the meat of your choice. If the company does look at these from time to time, I have this to say. I do love your product, but please make a larger version for those of us with a bigger smoker.
But final words, it is indeed worth the purchase and I am very pleased with the product.
Budweiser : Sorry, Didn't work for me.
I currently own a treager grill and 2 pellet stoves. I totally understand the concept of burning pellets. I can't keep this thing burning longer than 15 minutes after I put it in the grill.
I've tried it in 2 different grills on 3 different occasions with 3 different types of pellets(cherry, Apple, pecan).
I lit it with my torch, let it burn for 10-15 minutes, everything looked good until I put it in my broil king grill and after checking it in 10 minutes....it was totally out. Tried again and again with the same results. Doesn't work for me. In my opinion the pellets don't get enough air to stay ignited.
I've tried it in 2 different grills on 3 different occasions with 3 different types of pellets(cherry, Apple, pecan).
I lit it with my torch, let it burn for 10-15 minutes, everything looked good until I put it in my broil king grill and after checking it in 10 minutes....it was totally out. Tried again and again with the same results. Doesn't work for me. In my opinion the pellets don't get enough air to stay ignited.
Jackie2Cokes : Pretty solid little gadget!
I wasn't happy with the smoke I was getting from my wood chips and I was having to replace them constantly and opening the chip drawer let out some heat.
This allowed me to load it once and let it go for hours and hours.
Only issue has been flare ups on the pellets. I keep the tray on the bottom right above the burner and the drippings from the meat come down into the pellet tray and ignite, causing flare ups and heat spikes.
I've decided to put a small pan above the pellet tray to catch the drippings but this does cut down on my available space.
This allowed me to load it once and let it go for hours and hours.
Only issue has been flare ups on the pellets. I keep the tray on the bottom right above the burner and the drippings from the meat come down into the pellet tray and ignite, causing flare ups and heat spikes.
I've decided to put a small pan above the pellet tray to catch the drippings but this does cut down on my available space.
RYAN DALTON : Very clever device! Perfect for electric smokers.
This device is really ingenious. Recently we bought an electric smoker and added a PID controller. The PID controller does a great job at regulating the temp of the cabinet but renders the smoke box on this unit pretty useless. The Maze Pellet Smoker with the Pecan pellets from A-MAZE-N AMNPS worked a treat.
We followed the instructions and had success on our first go!
Note I received no compensation for this review. I buy a lot from Amazon and only review a few really worthy products. Highly recommend this one!
We followed the instructions and had success on our first go!
Note I received no compensation for this review. I buy a lot from Amazon and only review a few really worthy products. Highly recommend this one!
JT : Great for cold smoking or gas grill use
Great device! Get more smoke in less time when you light up both ends. Used for cold smoking cheeses first time out. I didn't have pellets at the time so I used wood chips. I just packed them tight and had to make sure it was well lit. I ended up using a propane torch for a few seconds. And check on it every few minutes for the first 15. If it stays lit after that it will stay on. I also used it while grilling fajitas on a gas grill... make sure the chips are slightly moist for a slow burn. I got used to the cold smoke method and my chips lit up when dry in indirect heat. The kicker for me was when I used it to smoke half a plain Cheesecake... which I made small bite size portions and wrapped smoked crisp bacon around it... then topped it with a raspberry balsamic sause. I got me the first place on the side dish category at a local chili cookoff. I got the smoke flavor in the cheesecake in the shortest amount of time.
Papadoc : One of my best purchases next to smoker itself
I'd been looking for a product that could deliver an adequate amount of smoke time and yet hold a reasonably low temperature for the purposes of cold smoking some spices and cheese. This has worked out perfectly. I got about 10 hours of pretty solid smoke from it, but the quality of pellets that you use does make a difference. I have a fairly large box at about 24"x 36" and saw about a 15 degree raise in temperature inside the box as measured against ambient external air, so long as the smoker was kept in the shade. The net result to all these cold smoke products was an excellent flavor without doing damage to the product.
This product also put out more smoke than what I thought it might by igniting pellets in domino fashion. Most of the time it was more than and always more consistent than filling my chip box over the fire would be on a hot smoke. So I've also started adding it to my hot smoke, partially filling with one wood chip like hickory on the first leg and then using the middle leg for a fruit wood chip like apple to finish it off.
This product also put out more smoke than what I thought it might by igniting pellets in domino fashion. Most of the time it was more than and always more consistent than filling my chip box over the fire would be on a hot smoke. So I've also started adding it to my hot smoke, partially filling with one wood chip like hickory on the first leg and then using the middle leg for a fruit wood chip like apple to finish it off.
Clay Plater : Amazing!
I have a home smoker that uses an external electric heat source. To get it hot enough to get chips to smoulder makes it too hot for cold smoking. Also, When I do get the smoke churning out, it only lasts for about 20 minutes, so I was constantly filling with new chips. Then my life was changed after using the Amaze-N-Pellet-Smoker. I can easily cold smoke now and I don't have to keep checking and filling the wood. The smoke will just keep churning out for about 12 hours, and it is much smokier than the wood chips that I used to use. I could even go out to do errands for a few hours, came home and it was still smoking away nicely.
I only gave 4 stars due to the poor communications with the seller. I had a question about this product but they failed to reply.
5 stars for the product though. Definitely a must have for serious smoke folk.
I only gave 4 stars due to the poor communications with the seller. I had a question about this product but they failed to reply.
5 stars for the product though. Definitely a must have for serious smoke folk.
Dave Roberts : THE solution for smoking! ..and I've been looking for quite a while.
A couple of years ago I decided to add smoking to my repertoire. Turns out there are complications. I wanted to do cold smoking, and other smoking that requires good temperature control. So I'm now on my third smoker, and have decided that's the one I'm staying with (Cuisinart).
Smoke generation has been an issue with all of my smokers. I've tried lots of approaches, the methods supplied with the smokers and other methods as well.
This one works perfectly. With one filling, you can generate smoke for long enough to last overnight, and whenever you use it, you don't have to check it every hour. It uses pellets, which are widely available in a variety of woods. If your smoker uses sawdust, that's less available, and less convenient to handle.
The smoke generator is easy to light. I just aimed a culinary torch into the open hole that's on one end of it, let it burn for five minutes as the instructions suggested, then put it into the smoker. Very soon, I saw smoke pouring out all around the door. I'd estimate that one load of pellets could give you easily 12 hours of smoke. That was for a cold smoke; for a hot smoke it would be less time.
The smoker is quite well made. Happily, it's all stainless steel, which gives it a good chance of standing up to the job of holding things while they burn. It's sturdily made and simple; I expect it to last for many years. I'll no longer use the wood chip box that came with my smoker, and will use this instead. I get much more smoke, and of course for much longer.
I indicated that it's easy to clean, and you could just put it into the dishwasher, but it never touches food, just hold smoldering wood pellets. So other than dumping out ash, I don't plan to ever clean it. Why should I?
The smoker comes with an unusually thorough user's guide that tells you how to use the smoker for hot smoking and cold smoking. It even has recipes that look very good. Today I made smoked deviled eggs--all who tried them liked them, saying that they were something different, that the smoke flavor complemented the seasonings in the eggs.
Smoke generation has been an issue with all of my smokers. I've tried lots of approaches, the methods supplied with the smokers and other methods as well.
This one works perfectly. With one filling, you can generate smoke for long enough to last overnight, and whenever you use it, you don't have to check it every hour. It uses pellets, which are widely available in a variety of woods. If your smoker uses sawdust, that's less available, and less convenient to handle.
The smoke generator is easy to light. I just aimed a culinary torch into the open hole that's on one end of it, let it burn for five minutes as the instructions suggested, then put it into the smoker. Very soon, I saw smoke pouring out all around the door. I'd estimate that one load of pellets could give you easily 12 hours of smoke. That was for a cold smoke; for a hot smoke it would be less time.
The smoker is quite well made. Happily, it's all stainless steel, which gives it a good chance of standing up to the job of holding things while they burn. It's sturdily made and simple; I expect it to last for many years. I'll no longer use the wood chip box that came with my smoker, and will use this instead. I get much more smoke, and of course for much longer.
I indicated that it's easy to clean, and you could just put it into the dishwasher, but it never touches food, just hold smoldering wood pellets. So other than dumping out ash, I don't plan to ever clean it. Why should I?
The smoker comes with an unusually thorough user's guide that tells you how to use the smoker for hot smoking and cold smoking. It even has recipes that look very good. Today I made smoked deviled eggs--all who tried them liked them, saying that they were something different, that the smoke flavor complemented the seasonings in the eggs.
Papadoc : One of my best purchases next to smoker itself
I'd been looking for a product that could deliver an adequate amount of smoke time and yet hold a reasonably low temperature for the purposes of cold smoking some spices and cheese. This has worked out perfectly. I got about 10 hours of pretty solid smoke from it, but the quality of pellets that you use does make a difference. I have a fairly large box at about 24"x 36" and saw about a 15 degree raise in temperature inside the box as measured against ambient external air, so long as the smoker was kept in the shade. The net result to all these cold smoke products was an excellent flavor without doing damage to the product.
This product also put out more smoke than what I thought it might by igniting pellets in domino fashion. Most of the time it was more than and always more consistent than filling my chip box over the fire would be on a hot smoke. So I've also started adding it to my hot smoke, partially filling with one wood chip like hickory on the first leg and then using the middle leg for a fruit wood chip like apple to finish it off.
This product also put out more smoke than what I thought it might by igniting pellets in domino fashion. Most of the time it was more than and always more consistent than filling my chip box over the fire would be on a hot smoke. So I've also started adding it to my hot smoke, partially filling with one wood chip like hickory on the first leg and then using the middle leg for a fruit wood chip like apple to finish it off.
Fuzzie : Best solution I've tried, and I've tried many....
I've tried 3 different tubes, the sawdust maze, and now this - and this BY FAR had the best performance.
The tubes usually worked, but occasionally self-extinquished. Even when they'd burn fully, I'd only get MAYBE 4 hours out of them....which works fine if you're not cold-smoking something for 12+ hours.
The sawdust maze is just a joke - perhaps it was my sawdust, but I tried 4 different flavors, all of which would not burn for more than 30 minutes or so, or the whole thing would blaze up and burn off in under an hour.
This item, however, stays lit the first time I light it every time, and I get 11-12 hours of consistent smoke without additional heat EVERY TIME I used it. I'm very happy with this item, and I would recommend it to anyone whose had my problems in the past with other items.
The tubes usually worked, but occasionally self-extinquished. Even when they'd burn fully, I'd only get MAYBE 4 hours out of them....which works fine if you're not cold-smoking something for 12+ hours.
The sawdust maze is just a joke - perhaps it was my sawdust, but I tried 4 different flavors, all of which would not burn for more than 30 minutes or so, or the whole thing would blaze up and burn off in under an hour.
This item, however, stays lit the first time I light it every time, and I get 11-12 hours of consistent smoke without additional heat EVERY TIME I used it. I'm very happy with this item, and I would recommend it to anyone whose had my problems in the past with other items.
John Dent : If you live at high altitude don't waste your $$$...
Original Review:
I tried using this smoker tray 3 times and it's failed every time. I even bought the best pellets (Traeger) believing it makes a difference. On the last attempt I microwaved the pellets to ensure they were dry before lighting them with my propane torch. I ignited the pellets and waited the mandatory 10 minutes before blowing them out. It produced some decent smoke for a few minutes, but nothing like I've read from others. After about 15 minutes the pellets quit producing smoke entirely. Even with my vents wide open on my kamado Akorn smoker the pellets weren't getting enough 02. I don't know what the secret it to using this tray successfully, but maybe someone will reply with an answer.
Additional comments after more research:
I read another reviewer's comments and he's run into the same problems I've encountered with pellets staying lit. We both live at 7,200 feet ASL (I'm in Santa Fe, NM) and neither of us can keep our pellets smoking. It would appear high altitude is the inescapable core issue. There simply isn't enough oxygen up here in the high desert. It makes sense from a technical standpoint. I'm giving up trying to make this work. So, if you live at high altitude be forewarned and don't waste your money. Since only 9% of the reviews are negative it's a safe assumption the rest of the reviewers live at a much lower altitude where the atmosphere is more oxygen rich. Makes sense to me.
I tried using this smoker tray 3 times and it's failed every time. I even bought the best pellets (Traeger) believing it makes a difference. On the last attempt I microwaved the pellets to ensure they were dry before lighting them with my propane torch. I ignited the pellets and waited the mandatory 10 minutes before blowing them out. It produced some decent smoke for a few minutes, but nothing like I've read from others. After about 15 minutes the pellets quit producing smoke entirely. Even with my vents wide open on my kamado Akorn smoker the pellets weren't getting enough 02. I don't know what the secret it to using this tray successfully, but maybe someone will reply with an answer.
Additional comments after more research:
I read another reviewer's comments and he's run into the same problems I've encountered with pellets staying lit. We both live at 7,200 feet ASL (I'm in Santa Fe, NM) and neither of us can keep our pellets smoking. It would appear high altitude is the inescapable core issue. There simply isn't enough oxygen up here in the high desert. It makes sense from a technical standpoint. I'm giving up trying to make this work. So, if you live at high altitude be forewarned and don't waste your money. Since only 9% of the reviews are negative it's a safe assumption the rest of the reviewers live at a much lower altitude where the atmosphere is more oxygen rich. Makes sense to me.
Eric Freeman : Damn impressive!
Works really well, as long as you have good quality pellets. Definitely follow the guidelines about lighting in the instructions. This thing burns for hours and hours and adds fantastic smoke flavor. Using this in my Masterbuilt Electric. I won't use the small wood chip tray ever again. Only hitch is that I had to remove the smoker's drip pan on the bottom in order to have this fit.
Mrs Betty Turner : Cheaper than a real smoker...
I’ve used this for four months (summer) now in my Weber Kettle. I love it. I make a point of buying good quality pellets and keeping the dry. I also make a point of firing up the end with a torch to start it.
That said, it can be a challenge to keep the heat down here in summer in the kettle - watching temps is important if you want to cold smoke long. I’ve done 16 hrs holding under 90f and it requires a digital thermometer to alert when temp climbs (or falls) out of range. Hot smoking hasn’t been as much trouble but I don’t hote smoke for more than about 8 hrs or so and usually less than two.
We cure bacon, sausages, and whole muscle and should probably invest in a real smoker. But the price here is right and it works if you give it attention. It smoked up some truly fine bacon!
Overall, 5 stars for what it is but it’s not, and can’t be, a real smokehouse. For a shoulder or brisket - it’s awesome. Longer cooks and it really requires attention and refills/relights. Short hot smokes are a snap.
That said, it can be a challenge to keep the heat down here in summer in the kettle - watching temps is important if you want to cold smoke long. I’ve done 16 hrs holding under 90f and it requires a digital thermometer to alert when temp climbs (or falls) out of range. Hot smoking hasn’t been as much trouble but I don’t hote smoke for more than about 8 hrs or so and usually less than two.
We cure bacon, sausages, and whole muscle and should probably invest in a real smoker. But the price here is right and it works if you give it attention. It smoked up some truly fine bacon!
Overall, 5 stars for what it is but it’s not, and can’t be, a real smokehouse. For a shoulder or brisket - it’s awesome. Longer cooks and it really requires attention and refills/relights. Short hot smokes are a snap.
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