Every once in a great while you come across a cooking/bbq add-on that is everything a good accessory should be…simple to use (read: idiot proof) and simple to maintain, making the job at hand less (not more) complicated.
Something that’s 100% effective.
First, a little background…
I already own two models of “smoke units” for my various smokers, grills, and La Caja Chinas.
Each is basically effective, in that it imparts a good smoke flavor to the meat that’s cooking. The first is attractively priced at around $50, but very complicated to use, has a major learning curve, and requires the use a proprietary pellet “cartridge” to use. The second is less complicated, allows for non-proprietary pellets/chips, but is 8X more expensive as the first.
Both require an electrical plug in.
Now, I can complicate a whole pig roast (see my step-by-step video) with just a pig and fire…without tossing in a, sometimes moody, smoke gadget. When it comes to bbq, I’m definitely more Fred Flintstone than James Bond. I want something that’s a no brainer, I want it to be something I don’t have to make a special plan for (I do a lot of cooking in campgrounds, in the mountains, and at the beach, where electricity can be problematic), and I don’t want to spend an arm and a leg to get it.
Finally…I’ve found something that fits all of my requirements, and requires no “Mods” or drilling of holes in my La Caja China.
The AMNPS is a light weight, durable and portable smoke generator designed to burn pellets or sawdust. The new AMNPS will produce smoke during cold smoking and hot smoking, tested up to 275°. They are versatile enough to be used in just about any smoker or a grill.
At less than fifty-bucks, with no moving parts, no electricity required, and no “special needs”, the AMNPS is built to perform flawlessly for the biggest idiot around…and this weekend it did just that in my La Caja China Semi Pro, at our annual church camp-out and pig roast!
I left the two end rails off my La Caja China for airflow (this creates a ¼ inch gap at either end) and set the smoker on a small piece of foil, directly on top of, and centered on, the pig rack. I used a mix of apple and alder wood pellets, filling the channels of the AMNPS about 2/3 of the way up…lit the pellets with a torch, though a small hole in the end of the smoker, and closed up the La Caja China. That’s it!
Literally, if you can open a bag of pellets, and light a propane torch…you have mastered all of the skills required to use the A-MAZE-N-PELLET-SMOKER.
Note: It took me a while but the “MAZE” in “A-MAZE-N”…it’s a maze…get it? I told you it was idiot proof!
So, my only concern was that the heat from the underside of La Caja China’s coal pan would be intense enough to get all of the pellets smoking at one time, which would defeat the purpose of a long, slow smoke. My worry was for naught…I peeked at around 2.5 hours (I know, I know, I always say “no peeking” but these were special circumstances!) and the AMNPS had run about ½ the course. I checked again at 5.5 hours and it had burned to the end.
So it works…you don’t have to peek for yourself. Rule #1 – No Peeking!
The mix of pellets gave a perfect subtly sweet/smoky flavor to our 85lb pig, creating a beautiful 1/2 to 3/4 inch “smoke ring” on the shoulders and hams. In fact, my pastor, who’s also a foodie and bbq junkie, took one look at the pellet smoker, and spent the rest of the weekend trying to talk me out of it!
I doubt I’ll ever use either of my other “smoke units” again…I’m totally sold out on the AMNPS. I’ll be updating the “smoking” recommendations in all of our cookbooks in the next few weeks, to recommend this pellet smoker…that’s how serious I am about it.
Tell ’em Perry sent you!
Okay, I gotta go eat some leftover pig now.