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Let's start with the design. The
unit I tested is a 6"x 8"
stainless steel mesh box with
dividers forming a maze. The
unit is made with #304
perforated stainless steel.
Right out of the gate one can
tell this thing is very well
built and should last a life
time unless exposed to abuse.
Packaging
The product was shipped priority
mail with 3lbs. of A-MAZE-N-Dust
and some instructions all in the
same box. It was very well
packed and was on site within 4
days. I always appreciate fast
shipping.
Seasoning
No different then any grill or
smoker this device was
fabricated from materials that
have a light oil on the metal.
The first step was to place the
unit onto my grill and expose it
to 450 degrees heat for about 30
to 40 minutes. this will burn of
the oily residue on the
stainless steel. After it was
burned off I let it cool then
ran it through my dishwasher.
The
Food
Now that I was ready to move
forward with the testing I
prepared some, Pepper Jack, Mild
White Cheddar, mozzarella and
some Monterey Jack cheese. I
made sure to keep the thickness
under an inch as I like allot of
smoke flavor. This is a great
time to point out that allot of
smoke flavor doesn't not mean
the food will be bitter. We are
looking for a nice thin blue
smoke. White smoke indicates a
cold burn of the wood and will
result in a bitter flavor. The
cheese was placed on the smoking
grate with all edges exposed. I
left an area in the upper left
of the smoking grate to
accommodate the A-MAZE-N-SMOKER.
Lighting
Once I had the cheese on the
smoker it was time to get to
smoking. The first step was to
load the AMAZE-N-SMOKER with the
sawdust. In this case I had
hickory sawdust. I out a little
over two cups of sawdust in the
device then using my fingers, I
evenly distributed the sawdust
in each section of the maze.
Once the sawdust is loaded I
gave it a few taps against the
ground to settle the sawdust. A
butane mini torch is recommended
for lighting and rightfully so.
Using the mini torch was a very
affective way to start the burn
process. The unit has two holes,
one at each end. You can light
one end or both. If you do light
both the sawdust will burn up
quicker. In my case since I'm
working with a larger smoker I
went one further lighting both
ends and the center. All you do
is hold the mini torch flame to
the sawdust for about 30 seconds
and it's off and smoking. |
