ANY GRILL TURN A BBQ SMOKER O T IN GET FIRED UP about WOOD SMOKE FLAVOR! Instruction Manual ...
Get Fired Up about Wood Smoke Flavor! A-MAZE-N Smokin’ Products were created to enhance the savory taste of wood smoke flavor you crave to any meat, vegetable, or cheese. They turn ANY grill into a BBQ smoker! They’re easy to use – light it, set it, and forget it! Just follow the simple instructions in this manual to GET FIRED UP about Wood Smoke Flavor! We live for BBQ, and if you’re not happy, we’re not happy.
Instructions for A-MAZE-N® SMOKER Maze The A-MAZE-N SMOKER MAZE adds wood smoke flavor to any meat, vegetable or cheese – Works on most outdoor grills or smokers. Follow the simple directions below to get the most out of your A-MAZE-N SMOKER Maze – and the best in unbelievable wood smoke flavor. The A-MAZE-N SMOKER TUBE adds wood smoke flavor to any meat, vegetable or cheese – Works on outdoor grills or smokers.
Instructions for 6" & 12" A-MAZE-N® SMOKER Tube-EX The A-MAZE-N SMOKER TUBE-EX adds wood smoke flavor to any meat, vegetable or cheese – Works on outdoor grills or smokers. Follow the simple directions below to get the most out of your A-MAZE-N SMOKER Tube-EX – and the best in unbelievable wood smoke flavor. 1. Fill. Expand or collapse the TUBE-EX to the desired length before filling. Hold the TUBE-EX with the open end facing up and fill with A-MAZE-N Pellets, 1” from the top.
What is Cold Smoking? What is Hot Smoking? Mouth Watering, Finger Lickin’ Good! Our Original Recipes to try with the A-MAZE-N® SMOKER MAZE & TUBES BACON CURE Cold smoking is the process of adding wood smoke flavor to food without exposing it to heat, while maintaining temperatures below 100º F. It is ideal to cold smoke when the outdoor temperatures are cooler. There are a wide variety of foods to cold smoke: salt, peppercorns, spices, garlic, paprika, nuts, cheese, vegetables, fish and even fruit.
Smoked BBQ Ribs Using the 3-2-1 or 2-2-1 Method BASIC JERKY 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.
SALMON SMOKED ALMONDS It’s easy to turn this everyday fish into everyone’s favorite. We brought some over to the neighbors, and we all enjoyed them with a couple beers. 1–2 large skinned salmon fillets, fresh or thawed BRINE ingredients 16 oz. apple juice 6 oz. Yoshida’s Sauce ¼ cup Kosher, sea or non-iodized salt ½ cup brown sugar ½ tsp garlic powder ½ tsp onion powder ½ tsp cayenne pepper 1 or 2 crushed dried bay leaves Directions Pour apple juice in a 2 quart sauce pan and bring to a boil.
SMOKED CHEESE SMOKED DEVILED EGGS The flavor is so mouth watering good, 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. Directions Select a good quality cheese. Better quality cheese seems to taste better smoked. Cut cheese into 2” thick slices. Place cheese on rack inside smoker or grill. Smoke for 2½ hours or until desired color and flavor are achieved.
STUFFED SMOKED PEPPERS A-MAZE-N-BBQ SAUCE One word: sofreakingdelicious. There’s nothing like homemade BBQ sauce done the A-MAZE-N way. Ingredients Use sweet, banana or jalapeño peppers – cut tops, remove seeds and veins. 8 oz. pkg. cream cheese softened ½ lb.
A-MAZE-N SEASONING BOURBON GLAZE Here’s a great all-purpose steak seasoning that we use on steaks, chicken, chops, eggs, and even cottage cheese. Sprinkle a little on top some slices of buttered fresh bread and toast on the grill or in the oven. We’ve tweaked the blend of spices and amounts below to our liking. You can add or delete any of the ingredients to your liking.
POULTRY/FISH BRINE BRINE is a solution of salt and water and is commonly used to preserve foods. Notes For Your A-MAZE-N® SMOKER Ingredients 2 Gallons of Cold Water 1 cup Kosher Salt 1 cup Brown Sugar Directions Pour Cold Water into a plastic or stainless container. Mix ¾ cup of the Kosher Salt and 1 cup Sugar thoroughly in the water. Place a raw egg into the brine. Add remaining salt until raw egg floats to the surface. Brine overnight.
Wood Flavor Chart Smoking 101 HICKORY – Sweet to strong, heavy bacon flavor, most commonly used for smoking. Best used with: Beef, Pork. for the best A-MAZE-N f lavor! APPLE – Very mild with a subtle fruity flavor, slightly sweet. Best used with: Pork, Poultry.
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