Is the model SM160 currently on the Cookshack website essentially the same as a model 150? Was the 150 discontinued (if so, about when), and what are the differences between the two models of note?
Thanks very much,
Steve P.
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150's were black, 160's are all stainless. They only make the stainless now. No other differences that I'm aware of.
Call CS on Monday if you need specific details about the changes?
Let me guess, looking at an old 150? Key thing would be the heating elements, do they work? If it's old enough, they might not.
Call CS on Monday if you need specific details about the changes?
Let me guess, looking at an old 150? Key thing would be the heating elements, do they work? If it's old enough, they might not.
Yes, it's a used one - but from about 4 years ago or so, and apparently not used a ton.
I see now that it is black - just didn't notice that aspect. Thanks on that.
Steve P.
I see now that it is black - just didn't notice that aspect. Thanks on that.
Steve P.
Also - just a couple of other questions related to this. The 150 vents from the top just like an 008?
Also - is the 150/160 model a beefed up, restaurant version of the Amerique - or is it larger than the Amerique? Any feature differences between those two models worth noting?
Best,
Steve P.
Also - is the 150/160 model a beefed up, restaurant version of the Amerique - or is it larger than the Amerique? Any feature differences between those two models worth noting?
Best,
Steve P.
Looks like the 160 handles more than twice the capacity of the Amerique and has a more sophisticated controller.
You can check out the differences between the the two at Cookshack's home site.
The Amerique is in the residential section and the 160 in the commercial section (that may also give you a clue to the differences).
You can check out the differences between the the two at Cookshack's home site.
The Amerique is in the residential section and the 160 in the commercial section (that may also give you a clue to the differences).
The 160 has a slightly larger capacity and the IQ4 board.
Yes, the 150 does vent thru the top. I used one (150)in a restaurant setting and it provided 9 yrs of flawless operation.
Yes, the 150 does vent thru the top. I used one (150)in a restaurant setting and it provided 9 yrs of flawless operation.
Doggone I'm excited, I just closed a deal on the phone with a fella for what he says is a 160 but he also says it's black, about 7 years old (it's a 150 I am pretty sure). For the price I am getting it at and that I can see it operate before I take it home I am quite pumped...
Glad to find this thread...
Glad to find this thread...
The 160/150 has 18x18 shelves. The Amerique has 14x18 shelves. The 160 is quite a bit bigger than the Amerique. I have both so I am very familiar with these units. I just did 100 lbs. of butts in the 160 last week. At the same time I cooked 40lbs. in the AQ. So your capacity is greatly increased. I must also add that using the bottom most rack on the 160 will overcook a packer brisket. I seldom use this rack because of this. I could rotate the racks, but very difficult when you have 5 15lb. packers cooking. I am very happy with both units. Sounds like you have a great buy.
Good Luck
Gary
Good Luck
Gary
Hey BigMike congrats on the find! I just bought a 1997 SM150. I am loving it. Had a few early issues but they seemed to be resolved.
Hey Padre,
Thanks. I was laying here thinking this morning that I could use those sturdy shelves to also slow smoke some baked beans (I have a hefty Descoware dutch oven, non reactive baked enamel coating) and also slow smoke my homemade sauce... Yeah. Maybe slow smoke some pasta sauce someday too now that I think about it.
But the sort of bitter sweet part of all this is I cleaned up my SM008 smoker and gave it to my neighbor Frank. The guy has done a TON of work on our property and his family have loved any of the stuff I send over from the smoker. He's got a son that's 24 and the kid eats my Q like a horse. So we cleaned it up, I made him a big batch of rub, showed him how to foil the bottom and wood box and gave him an assortment of wood. Today I'm dragging him to our local meat market and gonna grab a pork butt and a big can of beans. Show him how to do pulled pork and put the beans all jazzed up in a small aluminum roasting pan in the smoker too. It's gonna be 97 today here and won't he have fun - a pork butt is so dead easy and low maint he can work on his pool all day while dinner is slow cooking. YEAH !! My deck looks real strange without a smoker on it (for the next week).
Thanks. I was laying here thinking this morning that I could use those sturdy shelves to also slow smoke some baked beans (I have a hefty Descoware dutch oven, non reactive baked enamel coating) and also slow smoke my homemade sauce... Yeah. Maybe slow smoke some pasta sauce someday too now that I think about it.
But the sort of bitter sweet part of all this is I cleaned up my SM008 smoker and gave it to my neighbor Frank. The guy has done a TON of work on our property and his family have loved any of the stuff I send over from the smoker. He's got a son that's 24 and the kid eats my Q like a horse. So we cleaned it up, I made him a big batch of rub, showed him how to foil the bottom and wood box and gave him an assortment of wood. Today I'm dragging him to our local meat market and gonna grab a pork butt and a big can of beans. Show him how to do pulled pork and put the beans all jazzed up in a small aluminum roasting pan in the smoker too. It's gonna be 97 today here and won't he have fun - a pork butt is so dead easy and low maint he can work on his pool all day while dinner is slow cooking. YEAH !! My deck looks real strange without a smoker on it (for the next week).
My neighbor Frank installed this great umbrella setup for me. The umbrella, $20.00 from Sam's is a Nautica brand beach umbrella. Now my SM150 and Boo the cat (and my lovely bride) have a cool shady place to hang out. And should it rain in the middle of a smoke run I got the umbrella to cover my smoker. Cool !!
