Reddit mentions of A-MAZE-N AMNTS6 Round Pellet Tube Smoker, Hot or Cold Smoking, 6 Inch
Sentiment score: 1
Reddit mentions: 3
We found 3 Reddit mentions of A-MAZE-N AMNTS6 Round Pellet Tube Smoker, Hot or Cold Smoking, 6 Inch. Here are the top ones.
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Produces smoke for up to 2 hours during Cold SmokingUp to 2 hours while supplementing smoke at 225°+ in your smoker.Smoke Generator creates clean, smoke!Cold Smoke Meat, Fish, Cheese, Nuts and More!
Specs:
| Color | Silver |
| Height | 2 Inches |
| Length | 7 Inches |
| Number of items | 1 |
| Size | 6'' |
| Weight | 0.3 Pounds |
| Width | 2 Inches |
I second this. You can use a pellet tube (https://smile.amazon.com/dp/B00IXMPW5K/ref=cm_sw_r_cp_awdb_Qu4GzbMAYM3Y6) and wood pellets to get a pretty cost effective cold smoke going. You can also use that tube along side normal grilling or to cold smoke other things (such as cheez its, which I highly recommend).
You can inject with a fat like butter, or duck fat, or some sort of other marinade. But brine is basically spiced up salt water, so I wouldn't inject that into your bird, it'll just make extremely sodium rich and possibly inedible. Most people soak their birds in brine for 10-12 hours, but any longer than that and it's gonna be too salty or even waterlogged and make the meat mushy.
This is a smoker tube: https://www.amazon.com/A-MAZE-N-Pellet-Tube-Smoker-6/dp/B00IXMPW5K/ref=pd_lpo_vtph_86_lp_img_2?_encoding=UTF8&psc=1&refRID=WZ0V9NDJBH0QBWHRDYAF
Just use your Traeger pellets in it, light it with a blow torch, let burn for 10 mins, blow it out, and you'll have smoke for 3 hours when full.
Technically wild game birds should be cooked to 180 to be considered food safe... but I've always done 165 and have been just fine. I wouldn't ever go lower than 160 though. Just cook them more quickly at a higher temp. Treat it like chicken. You'll have nice juicy meat, especially if you wrap it in bacon and inject with a fat.
The Traeger chicken rub is actually really tasty on quail. If you want to make your own, I'd just use paprika, salt, onion powder, mustard powder, cumin, thyme, oregano, black pepper, and garlic powder.
I had the same problem smoking jerky on my electric Masterbuilt. I prefer to dry it slowly - to a point where I'm finishing it the next day. I'd have to constantly raise and lower the temp - open the door to lower it, just to keep the element on to produce smoke from the chipbox.
Bought one of these Amazen pellet tubes - 6" and it works great.
To a point where I added to much smoke to the last batch I did.