1. Since the AQ is bigger do you use the rib hooks or not(I'm thinking BB here)?
2. Is there a way to make the AQ wireless in terms of internal meat temp without a secondary probe/system?
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Yes, you can use the ribhooks or not.
I am going to say no to question #2 just because I am not smart enough to figure it out.
Welcome to the forum.
I am going to say no to question #2 just because I am not smart enough to figure it out.
Welcome to the forum.
quote:Originally posted by carpetride:
2. Is there a way to make the AQ wireless in terms of internal meat temp without a secondary probe/system?
Not sure I understand. You have to have a probe in the meat to transmit, are you wanting the probe to be wireless?
Maybe a little more detail.
Let me try to clarify...
I was wondering if there was a way to have the controller continue to do its job and also transmit the current status to a in house unit or a belt clip type unit. More of a an all in one unit so that I don't have to go outside and check on things in the middle of the night.
Boy that makes me sound really lazy doesn't it!!
Also I have wireless thermometers already, just wish/hope the AQ would transmit to them. Would be nicer than haveing to add one probe to controller the temp and another to me what the temp is from inside.
I was wondering if there was a way to have the controller continue to do its job and also transmit the current status to a in house unit or a belt clip type unit. More of a an all in one unit so that I don't have to go outside and check on things in the middle of the night.
Boy that makes me sound really lazy doesn't it!!
Also I have wireless thermometers already, just wish/hope the AQ would transmit to them. Would be nicer than haveing to add one probe to controller the temp and another to me what the temp is from inside.
Rugtrip, my friend,
Perhaps a suggestion directly to CS is in order. As Smokie will tell you, they don't monitor the Forum.
Hook
PS: Couldn't resist the play on your name. Please be sure no offense intended. Welcome to the Forum.
Perhaps a suggestion directly to CS is in order. As Smokie will tell you, they don't monitor the Forum.
Hook
PS: Couldn't resist the play on your name. Please be sure no offense intended. Welcome to the Forum.
I don't think CS could do that without increase the expense of the smokers a LOT. R&D, etc.
There are some units out there, with multiple probes that can transmit wireless, PC capable, etc. The Guru, Stoker at some options but that's overkill for the $$$ you pay to do what you're asking
There are some units out there, with multiple probes that can transmit wireless, PC capable, etc. The Guru, Stoker at some options but that's overkill for the $$$ you pay to do what you're asking
No big deal, just thought someone might have already figured how to do it with off the shelf parts. It would be a great option though
carpetride:
I have the AmeriQue and use the rib hooks for the babybacks all the time. They work great. Lots of luck to ya!
I have the AmeriQue and use the rib hooks for the babybacks all the time. They work great. Lots of luck to ya!
Doesn't the AmeriQue go into hold mode and maintain 140* after the meat reaches the preset temp? As long as it works correctly, why would you need to get up in the middle of the night to check on it?
Your correct and point well taken, but I can't help but want to know what is going on inside there. Heck I wouldn't mind a glass door or web cam!
Hey, I completely understand......
ahhhh dudes . . a glass door would turn black . . . 
I think . . .
I think . . .
Carpetride,
I can only answer your first question.
I only use the rib hooks for up to six full spare ribs, but more will fit. I hook the hooks between the second and third rib bones, but if the rack is very long, place the hook between the third and fourth rib bones. I bought three of the special rib racks and I don't like them. The rib hooks always smokes the ribs as I prefer.
I don't use the probe with ribs, only check the ribs after five hours and when the ribs have receded up the bone about 1/2 to 3/4 of an inch they are done. Also, a little twist of the bones with the meat coming loose is a good sign of ready to eat. I always use a slather as I remove the ribs from the AmeriQue. I like a fruit juice, maple syrup and red pepper slather. Other methods will work just as well as the AmeriQue is very forgiving.
I can only answer your first question.
I only use the rib hooks for up to six full spare ribs, but more will fit. I hook the hooks between the second and third rib bones, but if the rack is very long, place the hook between the third and fourth rib bones. I bought three of the special rib racks and I don't like them. The rib hooks always smokes the ribs as I prefer.
I don't use the probe with ribs, only check the ribs after five hours and when the ribs have receded up the bone about 1/2 to 3/4 of an inch they are done. Also, a little twist of the bones with the meat coming loose is a good sign of ready to eat. I always use a slather as I remove the ribs from the AmeriQue. I like a fruit juice, maple syrup and red pepper slather. Other methods will work just as well as the AmeriQue is very forgiving.