Time to get a smoker...

[Parf]

This post has had me intrigued since it was made and I've been doing a lot of looking online because of it. While I love my
(BTW: Bass Pro has this model smoker on sale right now for $199.97 - $40 off regular price). The 30" Masterbuilt @ Cabela's comes with a meat probe, but is almost 100 sq inches smaller.

My question to Parf: Looking at the interior pics of this smoker, where do you put that AMNPS? Can you post a pic of how you have it installed/placed? Without the AMNPS, how long do the pellets last before needing to add more in this 30" Masterbuilt?

Ginsue, it goes inside the smoker, and rests on the rails coming off the side of the built in smoke box.



It is really not very big, but puts out a great amount of smoke inside the MES. It will run for as long as I want it to overnight, putting out a nice thin blue smoke.

With the built in chip loader, I had to add more chips or pellets every hour and a half, and sometimes it didn't want to make smoke for me. It worked better if you preheated the whole unit to 275 degrees at the beginning, but it really was pretty lame overall.

The AMNPS turns a stupidly easy to use smoker that makes "meh" BBQ into a very good smoker. It's really set it and forget it until it's time to eat.

When you use the AMNPS, halfway open the inside chip tray, and the outside chip loader for increased airflow, and leave the top vent fully open. Works for me all 4 seasons here in Lakewood, you just need to know a simple trick to get the MES to kick on when the outside temps are below 32F.

[rondog]

So a lot of you really like those pellet smokers, huh? I've often wondered about them and used to lust for one, but never really knew much about them so I moved on to the cheaper options. I'm all about easy, hassle free, and great results though. May have to go have a looky.

[hobowh]

mine you plug in load the hopper turn on to 350 for 5 mins, then set to desired temp. Afterwards let it cool down take out the grate, heat plate and vacuum up the ash cup and done.

[Ah Pook]

Growing up, we used an old military field cooker. Pretty much the outer shell of the one below.

The fire was a mix of charcoal and hardwood. Above that was a pan of water that steamed the meat. There was room for three shelves in the upper section.

[Brian]

I use and love my Weber Smokey Mountain - so much that I bought the other size and have two of them going at once now. There's a great website virtualweberbullet.com for tips and recipes too.

Propane may be ok if you want to go that route, but I love charcoal/wood chunks. I second the idea of using hickory and apple or some other fruit wood as a first timer for ribs, etc.

[BigDee]

So a lot of you really like those pellet smokers, huh? I've often wondered about them and used to lust for one, but never really knew much about them so I moved on to the cheaper options. I'm all about easy, hassle free, and great results though. May have to go have a looky.

Once you become a pellet head there's no turning back. Why go through all the hassle of maintaining an old school wood burning smoker when you do not have to? The Traeger smokes meat just as well if not better than an old school smoker due to the fact that you do not have to constantly monitor the temperature.

[Sparky]

Thought about one of these for my weber performer

http://www.americansundancer.com/index.html

[ANADRILL]

just downed a bunch of home brew, ate some baby backs from the green egg, all is perfect at my place....

[jerrymrc]

Growing up, we used an old military field cooker. Pretty much the outer shell of the one below.

Glad you said that because that M2 burner on the bottom was well known for blowing up. We used them for the old field sterilizers.

[Blockhead]

Another vote for Traeger. I've had one for years and love it. Well worth the money