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General| Brand | A-MAZE-N PRODUCTS |
|---|---|
| Model | SMOKER MAZE |
| Category | Smokers |
| Language | English |
Fill the maze with approximately 1 lb. of A-MAZE-N Pellets. Be sure to keep the pellets used, but results may vary.
Set your MAZE on a level surface or grates. With a Propane Torch on low, light pellets through the starter hole for 45 seconds.
After allowing your pellets to burn for 10 minutes and they are burning well, blow the flame out. Make sure that the maze is placed in your smoker/grill.
Fill the tube with approximately 1 lb. of A-MAZE-N Pellets. Be sure to keep the pellets used, but results may vary.
Set your tube horizontally on a level surface or grates. With a Propane Torch on low, light pellets through the open end for 45 seconds.
After allowing your pellets to burn for 10 minutes and they are burning well, blow the flame out. Make sure that the tube is placed in your smoker/grill.
Fill and collapse the Tube-EX to the desired length before filling. Hold the tube-EX with the open end facing up and fill.
Set your tube-EX horizontally on a level surface or grates. With a Propane Torch on low, light pellets through the open end for 45 seconds.
After allowing your pellets to burn for 10 minutes and they are burning well, blow the flame out. Make sure that the tube-EX is placed in your smoker/grill.
Direct heat from an electric element, gas burner, charcoal or burning wood can reduce the burn time. Do NOT place DIRECTLY ABOVE OR ADJACENT TO HEAT SOURCE OR OPEN FLAME.
Do not use water in the water pan. Additional moisture can affect the burning process. If water is necessary, we suggest you use a small disposable foil pan, filled with water.
Arrange your meat so juices won't drip onto the A-MAZE-N SMOKER, or protect it with a drip pan.
Store your Pellets in a cool dry place. Pellets can absorb moisture from the air, and this can affect the burning process.
Cold smoking is the process of adding wood smoke flavor to food without exposing it to heat, while maintaining temperatures below 100° F.
Hot Smoking is a method of enhancing your food with wood smoke flavor, while cooking it to a safe internal temperature.
A cure is a process of preserving meat and fish by using nitrates and salt. The meat or fish is then smoked or dried.
Smoking good BBQ ribs can seem intimidating, but if you follow this easy 3-2-1 method for spare ribs or 2-2-1 method for baby back ribs, you will A-MAZE your friends!
For classic jerky in a class of its own. Ingredients for classic jerky are listed with instructions.
The taste is A-MAZE-N – no ifs, ands, or... Purchase a bone-in pork butt. Remove the fat cap, leaving approximately "1/4" fat.
The taste is A-MAZE-N – no ifs, ands, or... Purchase a bone-in pork butt. Remove the fat cap, leaving approximately "1/4" fat.
It's easy to turn this everyday fish into everyone's favorite. 1-2 large skinned salmon fillets, fresh or thawed.
Smoked over some neighbors, and we all enjoyed them with a couple bees. Ingredients and directions for smoking almonds.
The flavor is so smooth tasting, you'll want to try it on every variety. Our favorite is a premium pepper jack.
Not your parents' deviled eggs. These are so tasty, so good, they should be sainted. Ingredients for smoked deviled eggs.
Turn their heads with a savory smoked ear. Remove the husks from the corn. Place corn on your grill or smoker at 275°+.
One word: sofreakingdelicious. Use sweet, banana or jalapeño peppers – cut tops, remove seeds and veins.
There's nothing like homemade BBQ sauce done the A-MAZE-N way. Ingredients and directions for BBQ sauce.
The most amazing rub for the most amazing results. Original recipe ingredients and directions for BBQ rub.
Injecting beef brisket with our recipe will give your meat more flavor and help keep it moist during and after the cooking process.
Here's a great all-purpose steak seasoning that we use on steaks, chicken, chops, eggs, and even cottage cheese.
Combine the bourbon, sugar, garlic, salt, pepper, mustard, honey, vinegar, lemon juice and Worcestershire in a small saucepan and whisk.
A little spritz adds a lotta zest. Use a clean spray bottle to "spritz" your meat.
BRINE is a solution of salt and water and is commonly used to preserve foods. Ingredients and directions for brine.
Fill your A-MAZE-N SMOKER MAZE or TUBE with BBQ pellets and light per the instructions. Prefer using Apple pellets for cold smoking.
All Natural! Flavors vary from mild to strong, heavy bacon flavor, most commonly used for smoking. Best used with: Beef, Pork.
Chart detailing pellet usage and smoke time for different smoker sizes and pellet types.
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