I am a new forum member. Today. In using my AmeriQue, I have some questions.
Is there any retrofit to get it above 300 degrees to use as a second oven? Probably not, or I would need 220v, right.
If I set the unit at 225 degrees, I notice that it fluctuates at some times about 15, or more degrees up or down. I bought a $350.00 gadget from BBQ Guru to use on my Bradley Smoker, that when I attached it, clipped the alligator clip on the grate, and probed into the meat, kept it no more than 2 degrees up or down from 225 degrees. Had an automatic "hold", just like the AmeriQue. I'm looking for comments, here. By the way, Bradley Smokers are expensive, highly mechanical cheaply built pieces of "junk". The gadget from BBQ Guru is not. It is a "cool" piece of equipment that works, and it replaces all "probes", etc. on the AmeriQue, and "takes over" the temperature control, but very precisely.
I also would like to know the maximum amount of wood chunks that I could use in the AmeriQue. My instructions said 8 oz., but it seems to quit smoking after about an hour. Is this normal? Can I open it up and add more?, or do I need to? I have the Still Smokin Cookbook, but I don't know if the wood chunk requirements are for a smaller unit, or an AmeriQue.
My first "Q" was a 12lb Certified Angus brisket trimmed to 1/4" inch of fat by my butcher with about 6oz. of hickory chunks, per the Cookshack recipe. Turned out really good, and with no foil wrap, or anything. Moist, tender brisket, but lacked a little "smoke" flavor, and no "smoke ring". "Smokin Okie", in his wisdom, resolved the smoke ring situation by adding a couple pieces of regular charcoal to add the smoke ring. The "smoke" flavor, I need your help.
By the way, has anyone heard, besides me, that wood chunks should have no "bark" on them, as it imparts an "off flavor"?
I really need some input and advice from AmeriQue owners.