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Reddit mentions of A-MAZE-N AMNPS Maze Pellet Smoker, Hot or Cold Smoking, 5 x 8 Inch

Sentiment score: 9
Reddit mentions: 30

We found 30 Reddit mentions of A-MAZE-N AMNPS Maze Pellet Smoker, Hot or Cold Smoking, 5 x 8 Inch. Here are the top ones.

A-MAZE-N AMNPS Maze Pellet Smoker, Hot or Cold Smoking, 5 x 8 Inch
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    Features:
  • 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
Specs:
ColorSilver
Height1.5 Inches
Length5 Inches
Number of items1
Weight0.9 Pounds
Width8 Inches

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Found 30 comments on A-MAZE-N AMNPS Maze Pellet Smoker, Hot or Cold Smoking, 5 x 8 Inch:

u/RebelWithoutASauce · 6 pointsr/Charcuterie

That is some serious devotion to curing meat!

Another reddit user turned me on to this product for cold-smoking:
https://www.amazon.com/A-MAZE-N-AMNPS5X8-Pellet-Smoker/dp/B007ROPJ1M/ref=sr_1_1?ie=UTF8&qid=1512064297&sr=8-1&keywords=amaze+smoker

I have successfully cold-smoked a lot of sausage in a cold smoker made out of a large carboard box. I just sit this thing in a metal tray and light it up. Since it just smoulders, it produces almost no heat. I'll bet you could put this inside an unlit green egg to make a cold smoker.

u/manaworkin · 5 pointsr/smoking

I straight up love my masterbuilt electric smoker. I started with a drum grill, moved up to a water smoker and finally upgraded to a masterbuilt 40. I gotta say, I'm never going back. I mean there's a certain primal enjoyment that comes from charcoal but electric is so much easier and more precise. No dumping ash everywhere, no wearing a thick cloud of smoke every time I tend to it, warms up quickly, the built in meat thermometer is great for larger items, the remote with temp and time display comes in handy, the insane amount of room for food (seriously I can fit like two turkeys in there and still have room for ribs). Lets not forget cleanup, stainless steel racks and water tray that can go straight from smoker to dishwasher. And should you ever feel that you don't get the smoke you want, they make sweet little pellet trays that fit right next to the heating element.

u/GWCad · 4 pointsr/sousvide

https://www.amazon.com/A-MAZE-N-AMNPS5X8-Pellet-Smoker/dp/B007ROPJ1M

I use it in my weber smoker but it's incredibly versatile. They have a ton of information on the website. I did a whole day recently cold smoking these sea truffles as well as salt, grains, flour, butter, etc.

u/---JustMe--- · 3 pointsr/smoking

Just buy the Amaze-N-Smoker (Or This One) and be done with it.

u/McFeely_Smackup · 3 pointsr/smoking

pellet grills just dont' generate the raw smoke that stick or charcoal does, that's the trade off for being able to walk away for 12 hours.

I recommend trying an A-maze-n smoke tray to get more raw smoke flavor. light both ends and you get a LOT of smoke.

u/iamacannibal · 3 pointsr/smoking

Put one of these in the bottom. Don't use the wood tray provided...apparently it's the best way. I have a master built electric and am ordering one of these soon.

A-MAZE-N Pellet Smoker https://www.amazon.com/dp/B007ROPJ1M/ref=cm_sw_r_cp_api_liBDxbK6QSC3W

u/WSM604 · 2 pointsr/smoking

I purchased a cold smoke generator. And all it does burn tiny wood chips and it creates no heat and produces more than enough smoke. You'd light it once and it'll go for about 10 hours without an issue. All you need is an torch to get it going.
This is the cold smoke generator I bought:
http://www.amazon.com/gp/aw/d/B007ROPJ1M/ref=mp_s_a_1_1?qid=1413715153&sr=8-1&pi=SX200_QL40

u/_--___ · 2 pointsr/smoking

Nice, glad it works for you! I had the Amazin smoker tray, but found I didn't get enough airflow for it to work properly, that and sawdust was hard to find/overly expensive, so I bought the Amazin tube and use pellets. It burns through a little quicker, and runs a bit hotter, but it's much more forgiving with airflow.

u/ihitrecord · 2 pointsr/BBQ

My disdain for pellet smokers is probably no secret, but being that this was a gift, I'll tell you what I've learned from them. Don't sell a gift, especially from your father in law. That's a dick move.

  1. You're going to end up with a shitload of pellets from a shitload of different manufacturers. Start here. Maybe here too.

  2. You're probably going to want one of these, too, because they don't put out a ton of smoke to begin with.

  3. There's a little button on it that you can use to adjust the auger speed. That'll add more/less pellets per temperature setting. You'll probably have to adjust that based on ambient temperature, because if it goes too fast, it'll clog up and stop burning. That little button is, in my opinion, stupidly hidden, and should be a knob right on the front of the control panel.

  4. Depending on the model, you can seal the chamber a LOT better than it comes from the factory to keep more smoke in and on the food. For the first round, feel free to shove foil in. Long-term, use the same gasket strips that you'd use on a BGE, like this.

  5. WARNING: This one can cause a fire. Again, depending on which model, you can restrict the airflow from the smoke stack. This may or may not cause the heat to flow back up through the auger, and result in a very, very unfortunate mishap. If you decide to try this one, be very, very careful. I'd advise against it, but hey, this is NEWFREELAND.

  6. People will tell you to put it on "smoke" before cooking. This is a bad idea. You probably won't get food poisoning from doing this until you're really, really comfortable with that process. If you're doing something that has nitrates in it, by all means, go for it. Otherwise, fucking yikes.

    There are a ton of other things you can try, but these will definitely get you started.

u/bowbeforejebus · 2 pointsr/smoking

I have one similar to this and I love it but I probably would not recommend it for indoor use. I use it on the patio and half my house still ends up smelling like smoke and meat after using it for a couple of hours. Plus, he'd have to find some way to vent it outside, something like coupling a hose to the vent in the top and putting the other end out a window?

Maybe try something like this https://www.amazon.com/A-MAZE-N-AMNPS5X8-Pellet-Smoker/dp/B007ROPJ1M which he could use in the oven to add smoke flavor? Still would be a little concerned with smoke indoors though, especially in an apartment where you could lose your deposit if the smell sticks.

u/legalpothead · 2 pointsr/Pizza

If you're a smoke addict, I recommend smoking some of the cheese. If you have one of these, you can cold smoke inside your existing smoker. That way you can put a decent amount of smoke on the cheese without melting.

u/Darth_insomniac · 2 pointsr/smoking

I started out with the gas version of the Masterbuilt cabinet smoker. I'm not sure how well the electric does at low temps, but the propane smoker wasn't very good at keeping the temps low.

You might look into the A-MAZE-N pellet smoker for cold-smoking. I haven't actually done any cold smoking, but I remember hearing lots of good things about it on various forums & youtube reviews.

u/thatguy410 · 2 pointsr/smoking

I don’t use the smoke tube. I use the amazen pellet smoker. Longer more consistent smoke, no refilling the tray, and you can cold smoke with it.

A-MAZE-N Pellet Smoker - Hot or Cold Smoking - Works on any Grill or Smoker https://www.amazon.com/dp/B007ROPJ1M/ref=cm_sw_r_cp_api_i_n-lmDbPVF6PWT

u/35palas12 · 2 pointsr/sousvide

It is still pretty cold around here, so the temp was around 25-30F when I was smoking. The Amaze-n-smoker uses pellets to create smoke at a low temp.

I use it for nuts and cheeses a lot in the Spring and Fall when ambient temps are lower. As it starts to warm up, I still use it, but will put steaks, chops and other things on a bed of ice in the grill with the smoke. If you like smoke flavor, it doesn't get any easier.

And thanks for the kind words.

u/cmkl6 · 1 pointr/smoking

I second the suggestion to use a pellet tray in an electric smoker. It provides a much more consistent smoke than using the chips in the built in tray that only smoke when the element is actually heating. Plus you can use it to cold smoke with too.

A-MAZE-N

u/Cdresden · 1 pointr/smoking

You're better off cold smoking the hard boiled eggs, or they will overcook and get rubbery. I use this contraption inside by regular smoker (which is not fired up at the time). You can also make your own DIY chip/pellet holder for cold smoking.

Wet the eggs down with a little Worcestershire or soy sauce, then lightly sprinkle them with a spice rub. You won't need to smoke for very long, just an hour or two. Chill them overnight to allow the flavors to develop. Or at least chill them completely before slicing if you need to make the salad the same day.

I like:

chopped eggs
minced onion
crushed garlic
minced dill pickles
chopped toasted pistachios or walnuts
chopped arugula (goes well with smoke)
mayonnaise
stoneground mustard
lemon juice
sambal oelek
sugar
salt and pepper

u/rjearl18 · 1 pointr/smoking

Neither.. check out the AMAZN pellet tray I can do 18+ HR smokes using that thing without ever touching it.
https://www.amazon.com/dp/B007ROPJ1M/ref=cm_sw_r_sms_apa_i_oatTDbR3Z9NBQ

I also did a mod to my MES...Here's my setup...but you can run the AMAZN without modding.

https://www.reddit.com/r/smoking/comments/cc58q1/my_tried_and_true_setupgetting_ready_to_roll_out/?utm_medium=android_app&utm_source=share

u/[deleted] · 1 pointr/Cooking

Ah, awesome. Maybe add some smoking capability if you don't have that covered already? (Or even a whole smoker if you wanna go big.)

I see a lot of people recommending expensive knives. If your knives are so-so, take a look at the stuff made for commercial kitchens. Dexter Russel is a personal favorite, Victorinox is popular as well. They're excellent knives, easy to sharpen, easy to clean, great handles, and they're dirt cheap. You can get a nice chef's knife, a boning knife and a fillet knife and barely spend $50. This is the 21st century, you just don't need to spend a fortune to get good knives. On top of it all, they're just comfortable as hell to us. They're always the first thing I look for when I reach for the knife block. I had a couple nice Wustof's and some high-end Japanese carbon steel, but these days they're all either collecting dust or have been given away.

I'd definitely second the many mentions of a stand mixer too. One of those plus the pasta and grinder/stuffer attachments really makes a lot of tasks so much easier.

u/uknow_es_me · 1 pointr/smoking

I think he's talking about something like this. The chip smoker in the MBS units can be really aggressive. I switched to their external chip smoker (since I wanted to try cold smoking cheese) and still had to pipe the smoke through some dryer duct to reduce the tendency for it to get really acrid.

u/norcon · 1 pointr/smoking

What to give the man that has everything? Something rare, something he probably won't think he needs...

  1. Guava Wood! some darn hard wood for smoking. Great with pork and chicken as it is a fruit wood. Ok with beef. http://www.hawaiiguava.com/

  2. a TORCH.. why not? Make creme Brulee, caramelize that sauce etc.

    Get the TS8000 and this :

    http://www.amazon.com/Booker-Dax-Searzall-Blowtorch-Attachment/dp/B00L2P0KNO/ref=sr_1_1?ie=UTF8&qid=1419274787&sr=8-1&keywords=searzall

  3. How about if he wants to cold smoke some cheese:

    http://www.amazon.com/A-MAZE-N-AMNPS5X8-A-maze-n-Pellet-Smoker/dp/B007ROPJ1M/ref=sr_1_1?ie=UTF8&qid=1419274936&sr=8-1&keywords=wood+pellet+smoke+tray

u/niknoT- · 1 pointr/smoking

You need to a special setup to provide smoke without heat, or with minimal heat. Some people use pellet trays such as this or this. You can also make something similar with tinfoil.

I have a Masterbuilt 30", so I bought the cold smoking attachment, and added a 3" dryer tube to separate it from the main unit (to prevent creosote from landing on whatever im smoking).

u/The_Kurosaki · 1 pointr/BBQ

Lived two years in an apt complex that did not allowed charcoal grills so... bought a MES. This is what I got for it that helped with the smoke and bark.

u/CockyMcDickerson · 1 pointr/smoking

Rinkelstein hit the nail on the head to make sure you are using the wood chip holder correctly. That should get you a decent amount of smoke coming out of the vent hole on top.

I also have an MES30 and from the recommendation of other forums purchased the A-MAZE-N 5x8 Pellet Tray. It's very simple to use and will definitely give you much more smoke. Here is a link to the product, https://www.amazon.com/A-MAZE-N-AMNPS5X8-Pellet-Smoker/dp/B007ROPJ1M. Simple youtube videos will show to how to load it and light it.

u/glitch1985 · 1 pointr/smoking

https://www.amazon.com/A-MAZE-N-AMNPS5X8-Pellet-Smoker/dp/B007ROPJ1M/
They generate very low heat compared to the amount of smoke it puts out.

u/TheLadyEve · 1 pointr/SubredditDrama

It's to increase the chip capacity. I just slide a chip tray in there. I also have an A-MAZE-N pellet tray, which you can actually set for overnight without having to re-ignite or restock. Some people don't like the wood pellets, but I've had decent results with them.

u/SteakLover69 · 1 pointr/BBQ

I switched to just using pellets instead because I had so many issues trying to get the tray to work. Bought one of these things - https://www.amazon.com/MAZE-N-Pellet-Smoker-Smoking-Works/dp/B007ROPJ1M

u/djmc0211 · 1 pointr/BBQ

If you like electric I recommend you go with a Masterbuilt pro. This is hte one I use:

https://www.amazon.com/Masterbuilt-20070411-30-Inch-Controller-Electric/dp/B003XJGEGY/ref=sr_1_6?ie=UTF8&qid=1467319050&sr=8-6&keywords=masterbuilt+pro

and I usually use a AMAZ-N pelet smoker at the bottom instead of the wood chip feeder.

https://www.amazon.com/A-MAZE-N-AMNPS5X8-Pellet-Smoker/dp/B007ROPJ1M/ref=sr_1_7?ie=UTF8&qid=1467318800&sr=8-7&keywords=pellet+smoker

This has worked out well for me and I have made many nice racks of ribs and a few small briskets. This 4th will be my first attempt a a larger brisket.

u/basement-thug · 1 pointr/jerky

The salt content in Cure #1 is around 94% of a level teaspoon as its usually 6% Sodium Nitrite(the actual active ingredient, the salt does nothing except make it easier for you to dose safely).

Consider a level teaspoon (enough cure for 5 lbs of meat) is 4.2grams. So you're only adding 4grams of actual Sodium Chloride (salt) to the marinade. Marinade for that much meat is probably 3-4 cups volume. By the time you add 4grams of salt to that much meat and water it down with marinade composed of the usual suspects, worsterchire, soy, teriyaki, you would not even know the 4grams of salt is there. Matter of fact if you could accurately measure out 0.25grams of straight Sodium nitride they wouldn't even need to add the salt to the cure but since too much is toxic they do you a favor.

The short answer is its a pinch of salt compared to everything else, so don't even factor it in. Just add the cure accurately and move on.

As far as the liquid smoke, yeah I don't know. I've used it, I've made it without. Liquid smoke adds a flavor that is different than real smoke. Some people hate it, some like it. I think if you're going to do a slow low temp real smoke I would make a batch half and half one with one without liquid smoke and treat it all the same otherwise and decide based on taste.

The probes don't go in the jerky in this case it's too thin. I was referring to probes(plural) because it has a meat probe you can use to verify against the internal chamber temp sensor kinda like a second chamber temp sensor. I also have several wireless probes that I bought separate so I can run 3+ sensors to check things if I want. But the chamber temp sensor that the smoker uses to maintain chamber temp is accurate enough by itself. I normally use the probes for thick pieces of meat to monitor internal temps.

I have the older model, Masterbuilt MES30. I do not use the chip loader the way it is designed. I use a AMNPS 5X8 cold smoke generator with pellets like you buy for a Traeger pellet grill/smoker to make the smoke. Much easier and more consistent. Allows you to set the smoker and walk away for 8-10 hours. The factory wood chip loading method has you adding wood chips every 30-45 minutes and kinda defeats the utilitarian advantages of an electric smoker.

https://www.amazon.com/MAZE-N-Pellet-Smoker-Smoking-Works/dp/B007ROPJ1M