Skip to main content

What up all?
I was wondering if anyone has measured the inside temp of the Amerique at different grill heights to find the hotter cooking areas. I know they could vary, but on avg. how consistent are the temps. How do you go about checking these temps. I thought someone on this forum did it or had the procedures they followed. I have heard the bottom rack is the hottest, what about front to back on the same rack? I know it's a lot to ask but who better to ask than the forum pros, Thanks and peace out! "Q" Big Grin
Original Post

Replies sorted oldest to newest

Quecrew, Researching some old notes taken after purchasing my A/Q I found this.

BBQ Chicken, brined 12 hours
17 halves, 4 on each of the top three racks, 5 on the bottom rack.
Hickory, 2 oz.
Outside temp 75°
Set temp 225°
At 1 hour the temps taken in thigh were
Top rack - 116°
2nd from top - 107°
3rd from top - 94°
Bottom rack - 100°

The chicken was then removed and finished on grill.

Hope this helps,
Mr. T

Add Reply

Link copied to your clipboard.