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[Mcjagger]

Has anyone used the a-maze-n pellet smoking tube on their Memphis Elite to add extra smoke when cooking at higher temperatures and if so does it work well and where do you place it, front, back or to one side

[Bar-B-Lew]

Did it many years ago when I first got my Elite.  Certainly less then a handful of times.  I don't remember placement.  It is now another tool in my BBQ museum in my garage that doesn't get used anymore.

[yorkdude]

I don't have a Memphis but I had an Amazen Maze and gave it away, I couldn't get good clean smoke out of it to save my life.
Tried 3-4 times and said to heck with it.

[pmillen]

I don't have a Memphis but I had an Amazen Maze and gave it away, I couldn't get good clean smoke out of it to save my life.
Tried 3-4 times and said to heck with it.

+1.  But I tried it only once and choked on the cresote it made.  It's a 12-incher.  PM me your address and I'll mail it to you.

"Someday (and that day may never come) I'll call upon you to do a service for me.  But until that day, accept this gift..."

[BigDave83]

I have one of his Maze type and a tube, I use them occasionally. At higher temps they may put some smoke to the food, I just got to not using mine to much. I do use them for cold smoking cheese and such with good results.

[Bentley]

Vito Millen...JaJaJa

[MSOLSON]

I have a Blaz'n grill and it does not produce much smoke. So I use 2 A-maz-n tubes whenever I smoke meat. Blue smoke? White smoke? Creosote? I have no idea but my brother-in-law (who used to smoke ribs and briskets for his companies big customer cookouts in Texas) say that my ribs are just as good as any he's ever had. I put then under the meat that I'm smoking. But I'm still a rookie.

[Bentley]

Its like anything else, the type, amount and flavor of smoke is so subjective. 

This bacon was Cold Smoked on a device, not like the Amazen, but the same principle!  This was just a few hours, and it was way over the top for me.  It is like any other device for some...ya gotta know that equipment!

I have never needed more smoke flavor then my units produce.

[triplebq]

Bacon 

[Ssteppe]

I always used my tube for cold smoking only - cheese, bacon (before hot smoking to finish).
However, for the first time, I used it when doing a "beer can butt" chicken at 350 F, which doesn't produce much smoke.
I filled the tube 1/2 full which gives 2 hours of smoke. Used combination blend of pellets, kind of like Perfect Mix.
First 1/2 hour was tube smoke only, then fired up grill to 350 for another 90 minutes.

It did give more smoke flavor than only cooking at 350, but was not as much as I thought it would be. Just a light smoke flavor.

Oh, I don't actually use a beer can - I just use the stand made for it to keep the chicken upright. That way, the interior gets some smoke and cooks more evenly than using a can of liquid.