Jump to content
  • GUESTS

    If you want access to members only forums on HSO, you will gain access only when you Sign-in or Sign-Up .

    This box will disappear once you are signed in as a member. 😀

  • RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

Crow Hunter

Question on a-maze-in smoker

Recommended Posts

I have an electric, round, vertical smoker. I am smoking some kielbasa today. I filled my a-maze-in smoker tray with pellets (tray, not the tube), lit one end. I had it on a rack three or four inches above the heating element, which is round, the tray is not directly over it. I was smoking at 200 degrees. I went out to check it and smoke was pouring out of the smoker. I checked and the entire tray of pellets was burning. This has happened to me before, any ideas? I had blown out the flame on the pellets, so they were just burning coals at the one end, no flame.

Share this post


Link to post
Share on other sites

Maybe the heating element is catching the whole tray on fire at once? Is there someplace in your smoker to put the A-maze-n smoker away from the element?

Share this post


Link to post
Share on other sites

Wood smokes as it smolders. If to much air is getting to it, it will burn. That's why must smoker boxes just have small hole in the top of them. When I'm grilling on the gas grill I will wrap smoking wood in a few layers of tin foil and poke a few holes in the top of it with a tooth pick.  Works pretty good. If your wood is burning and not smoking it is getting to much air. You can't always reduce the heat depending on what your cooking and for how long, so try putting some tin foil over your box and poke some holes in it.

 

Three things that a fire needs to burn are Heat, Oxygen, and Fuel (wood).  Reduce the Oxygen she will smoke. :)

Edited by leech~~

Share this post


Link to post
Share on other sites

I will try the foil. The smoker is 3-4 inches above the heating element, on a rack. I would think that should be far enough away. I am getting the sense that the smoker is running hotter than the temp gauge in the cover is reading, I guess I will replace the gauge for a second time.

Share this post


Link to post
Share on other sites
21 minutes ago, leech~~ said:

 

Three things that a fire needs to burn are Heat, Oxygen, and Fuel (wood).  Reduce the Oxygen she will smoke. :)

 

Going to have to disagree with you as far as the a-maze-n smoker is concerned. If you look on BBQ forums you will see lots of people having trouble with that device that is solved by adding MORE air to the mixture, especially on electric smokers that are not necessarily designed with an intake. 

 

I still maintain that the heating element being directly under the a-maze-n smoker is the reason the whole thing was burning. I would try moving it or deflecting the heat like mentioned above. The a-maze-n smoker is meant to burn slowly from one end to the other.

Share this post


Link to post
Share on other sites

 

18 minutes ago, Crow Hunter said:

The smoker is 3-4 inches above the heating element, on a rack. I would think that should be far enough away.

 

That is not far enough, can you place the tray to the side the same amount of distance? I would fill just one row the furthest from the burner. You need to have your vents open pretty much all the way to provide enough oxygen for the pellets to burn and it doesn't hurt to microwave the pellets for a minute or so prior to putting them in the tray to make sure they are dry.

Share this post


Link to post
Share on other sites
9 minutes ago, Big Dave2 said:

 

Going to have to disagree with you as far as the a-maze-n smoker is concerned. If you look on BBQ forums you will see lots of people having trouble with that device that is solved by adding MORE air to the mixture, especially on electric smokers that are not necessarily designed with an intake.

 

I still maintain that the heating element being directly under the a-maze-n smoker is the reason the whole thing was burning. I would try moving it or deflecting the heat like mentioned above. The a-maze-n smoker is meant to burn slowly from one end to the other.

 

Dave since heat is one of the 3 things fire needs to burn I agree with you. Everything will burn at some point with enough heat. But, since the heat source can not always be moved or adjusted to low in a smoker. Limiting some of the air to your wood source will also slow the burning of it. Same reason to damper down and bank a wood stove, to slow down the burn.

Edited by leech~~

Share this post


Link to post
Share on other sites

Here is a pic. The heating element is a continuous loop, if you took a rubber band and made a circle with it, it would look like the element. There is a tray that touches the inside loop of the element; you are supposed to put your sawdust/pellets in it and they should smoulder, that does not work, poor design in my opinion, that's why I got the a-maze-in tray. the rack the a-maze-in tray is sitting on is 2.75" above the element. I suppose I could take the tray that touches the element out to see if that helps. I wonder if I got a couple of fire bricks to set the a-maze-in on if that would fix it.

DSC00771.JPG

Edited by Crow Hunter

Share this post


Link to post
Share on other sites
28 minutes ago, leech~~ said:

 

Dave since heat is one of the 3 things fire needs to burn I agree with you. Everything will burn at some point with enough heat. But, since the heat source can not always be moved or adjusted to low in a smoker. Limiting some of the air to your wood source will also slow the burning of it. Same reason to damper down and bank a wood stove, to slow down the burn.

 

There's no damper or even an air inlet on an electric smoker. The only adjustment possible is partially closing the outtake which is not always a good idea. Plus you need some air when burning smoking wood or you will end up with a white thick smoke that won't taste good on your meat, you want thin, blue smoke.

 

In my particular smoker (Masterbuilt 40") it is advised by most on the BBQ forums to take out the stock chip loader while using an a-maze-n smoker to allow for air flow. 

 

 

13 minutes ago, Crow Hunter said:

Here is a pic. The heating element is a continuous loop, if you took a rubber band and made a circle with it, it would look like the element. There is a tray that touches the inside loop of the element; you are supposed to put your sawdust/pellets in it and they should smoulder, that does not work, poor design in my opinion, that's why I got the a-maze-in tray. the rack the tray is sitting on is 2.75" above the element. I suppose I could take the tray that touches the element out to see if that helps.

DSC00771.JPG

 

Hard to get a sense for distance or depth by a photo but I would still suggest either getting the tray further from the element some way or try the deflector shield mentioned above.

Edited by Big Dave2

Share this post


Link to post
Share on other sites
57 minutes ago, Crow Hunter said:

I will try the foil. The smoker is 3-4 inches above the heating element, on a rack. I would think that should be far enough away. I am getting the sense that the smoker is running hotter than the temp gauge in the cover is reading, I guess I will replace the gauge for a second time.

 

3-4 inches above a heating element is not that much considering heat rises....

Share this post


Link to post
Share on other sites
56 minutes ago, Big Dave2 said:

 

There's no damper or even an air inlet on an electric smoker. The only adjustment possible is partially closing the outtake which is not always a good idea. Plus you need some air when burning smoking wood or you will end up with a white thick smoke that won't taste good on your meat, you want thin, blue smoke.

 

In my particular smoker (Masterbuilt 40") it is advised by most on the BBQ forums to take out the stock chip loader while using an a-maze-n smoker to allow for air flow.

 

 

I know Dave I have the Char Broil smoker which is a lot like the one you have. The smoker box sits over the heat element and has a lid with holes in the top to keep to much air getting at the wood and starting it burning. Is smolders-smokes for hours before needing refilling. There are air vents at the bottom to let in air for the wood smoke and exhaust vents at the top to let out smoke. Came with a remote so I can watch hunting shows and keep an eye on things and make adjustments from in the house! :)

 

-~458287.jpg

char-broil-digital-electric-smoker-deluxe-d-20151118170145813~458287_alt2.jpg

Edited by leech~~

Share this post


Link to post
Share on other sites
15 minutes ago, leech~~ said:

 

I know Dave I have the Char Broil smoker which is a lot like the one you have. The smoker box sits over the heat element and has a lid with holes in the top to keep to much air getting at the wood and starting it burning. Is smolders-smokes for hours before needing refilling. There are air vents at the bottom to let in air for the wood smoke and exhaust vents at the top to let out smoke. Came with a remote so I can watch hunting shows and keep an eye on things and make adjustments from in the house! :)

 

-~458287.jpg

char-broil-digital-electric-smoker-deluxe-d-20151118170145813~458287_alt2.jpg

 

I know, I remember the post. Have you ever used an a-maze-n smoker with it?

 

How do you like it? What have you made in it so far?

Share this post


Link to post
Share on other sites
1 minute ago, Big Dave2 said:

 

I know, I remember the post. Have you ever used an a-maze-n smoker with it?

 

How do you like it? What have you made in it so far?

 

I like it a lot. Got it from my kids for a birthday gift.  I have never really thought about adding or needing an additional smoking system because it puts out some very good smoke, I think.  I have done Brisket, two whole chickens, chicken Hot wings, pork loin and a shoulder roast so far. I'm learning a lot from my old nonadjustable smoker that you loaded up and had to keep playing with all day! :crazy:

Share this post


Link to post
Share on other sites
2 hours ago, Crow Hunter said:

Here is a pic. The heating element is a continuous loop, if you took a rubber band and made a circle with it, it would look like the element. There is a tray that touches the inside loop of the element; you are supposed to put your sawdust/pellets in it and they should smoulder, that does not work, poor design in my opinion, that's why I got the a-maze-in tray. the rack the a-maze-in tray is sitting on is 2.75" above the element. I suppose I could take the tray that touches the element out to see if that helps. I wonder if I got a couple of fire bricks to set the a-maze-in on if that would fix it.

DSC00771.JPG

 

 

I'm thinking cover the holes on the bottom with a chunk of steel,,,   just my 2 cents....   at least to try...

Share this post


Link to post
Share on other sites

Too much air should not be a problem with an amazing smoker.. If you leave it out in the open its not going to start a flame unless you sit there and blow on it even then it takes a little bit of blowing.

 

I would say its a little so close to the element

 

 

its a smoker like this right? there more parts to it that make it higher and another grate that you cook on? the chips should go like this I would say that bowl is suppose to act as a diffuser plate but it almost looks to small it should cover your heating coil completely I would say.

 

I would tinfoil that grate the a maze smoker is on and poke some holes on the bottom.

 

 

If you cant figure it out with the info people give here

go to smokingmeatforum

 

Post about it there more than likely Todd will see it and be able to help.

He is the one that invented the amazesmoker

 

 

43.jpg

55.jpg

123.jpg

Share this post


Link to post
Share on other sites

Mine does look like the one above. There are three racks, I have the amaze-in smoker on the lowest of the three racks. If I move it up higher I will only have one rack to put meat on.

Share this post


Link to post
Share on other sites
16 hours ago, Big Dave2 said:

Cold smoking stuff like cheese is another good reason to get an a-maze-n smoker.

doing that right now!!!!!!!!!!!:P

Share this post


Link to post
Share on other sites
3 hours ago, Crow Hunter said:

Mine does look like the one above. There are three racks, I have the amaze-in smoker on the lowest of the three racks. If I move it up higher I will only have one rack to put meat on.

 

Need to put something between the a-maze-n smoker and the heat source.

Share this post


Link to post
Share on other sites
On ‎1‎/‎27‎/‎2018 at 11:40 AM, Big Dave2 said:

 

Need to put something between the a-maze-n smoker and the heat source.

Agreed

You can always do a mail box mod. You would have to cut a hole in the side of the smoker though. But it would eliminate any problem if all else fails.

Edited by ZachD

Share this post


Link to post
Share on other sites

Ah. Attach a box to the side of the smoker to put the amazein in?  Interesting idea. I was thinking of getting an unglazed tile a little larger than the amazein and try having it sit on that. I would not have a problem cutting a hole in the smoker if that would solve the issue, tho. Thanks for the thoughts, everybody.

Share this post


Link to post
Share on other sites
54 minutes ago, Crow Hunter said:

Ah. Attach a box to the side of the smoker to put the amazein in?  Interesting idea. I was thinking of getting an unglazed tile a little larger than the amazein and try having it sit on that. I would not have a problem cutting a hole in the smoker if that would solve the issue, tho. Thanks for the thoughts, everybody.

 

Try wrapping a sheet of tin foil over the top of it and poke small holes.  It's cheap to try.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Your Responses - Share & Have Fun :)

    • Little late to the answers, but I switched over to NAP KILLZONE and could not be happier.  They are the cats meow.  I like them better than the Rage I was shooting before.  The pictures are from a doe I shot at 13 yards.  Needless to say she didn't go more than 30 yards before she piled up.
    • The whole reason behind getting a new bow is that my 17 year old son is now standing 6'3" and the little bear bow he has is too small for him.  He likes to bow hunt, but with sports and school activities he doesn't get out a ton, so i am going to crank down the poundage on my Elite and he wants to shoot that.  So Dad is in the market for a new bow.  I can't say a bad word about the Elite, its been a great bow for me.  I have always shot a double cam bow and was just looking for opinions about what other folks like.  Not sure if a solo cam will be smoother with the draw or not.  Soon as I have time, I want to get out and shoot some bows and see what I like.
    • Thanks MJ   It's nice for the picture and follow up video you catch a lot that gets missed after the picture.
    • i was just there on the 11th of Aug, yea i was way less then impressed with the cave. wont bother me none, but then again that wasthe first time in 5 years i've been in a cabelas.
    • Hello from the NW Angle!   Minnesota walleye fishing has been great using bottom bouncers and a night crawler. Anglers are being selective to fill limits with 16-18” fish as well as a few over 28 released. Most success has been in the mud, off of structure in 21-23 feet and 26-30 feet. The largest fish seem to come from South of Garden Island on crank-baits.   Canadian walleye are also most effectively targeted with bottom bouncers and spinners. Depth has not been as important as being at the bottom of a break line in the flat. Gold with chartreuse has been best as of late.  Musky activity has slowed from the prior weeks but expect it to ramp up with the full moon approaching. Perch have been schooled up on and around reefs topping out around 30 feet.   Water temps remain consistently in the low to mid 70’s.    Remember - fall is the time for trophy fish up at the NW Angle!   Until next week,   Sunset Lodge
    • It seems to be working😉
    • I've heard good things about the Browning's. 
    • Just curious- what about your old now is making you switch?   I've shot both and have no real concerns with either. Elite makes a nice bow and has several good options over the past few years. But... regardless of brand there are lots of good options out there. Shoot what feels good to you and hits where you're aiming. Totally generic,  but good advice IMO. 
    • I was surprised by that too Wanderer. I bought 2 of them about a month ago and am giving them a whirl. I've got 3 on bear baits right now. I'll have a feel for them in a couple weeks. 
    • I did not last year and I am not sure about this year.  I would sure like to.  New job and some new help at the hunt didnt allow me time to volunteer last year.  Hope this year is different.
×