AmeriQue Newbie, which level to cook on?

Hi Mike,

Happy Birthday

Use the top rack.
It will probably take at least 16 hours for an internal temp of 195.
After it's done take it out and double wrap in foil put it in an ice chest with out ice.
Leave it in there for at least one hour.

Good luck,
Brian E.

Malibumike,

A little late but the middle rack would be fine. Also a towel wrap AFTER the foil would help a WHOLE bunch for insulation,keep your meat hot for a few hour's. Just my .002

Mark

I vote for #2.

I am a new Amerique owner as well- I've got 2 whole smokes under my belt. One observation I've made so far is that when the oven temp is set at 225, the temp measures 225 at the bottom rack. At the next rack up (which is the only one I've used so far) my temp measures 215. I would recommend measuring the temp at the level your using, and set the oven temp accordingly.

The only reason I thought to measure it is because each of the 9.5 lbs butts I've done took 25 hours to reach 195 degrees.

I was going to wait to make my first post until I had a few more smokes under my belt with this wonderful smoker, but I thought this info might be useful. I would like to say that this forum is remarkable. The quality and amount of info is incredible, but what I like the most is that everyone treats everyone with respect. That's very cool.

Matt

Excellent suggestion about knowing your cooker.

Most comp cooks
map different parts of each shelf.

Unless you just like to cook that long,I'd think about cooking at 235º.

Just my $0.02

Tom-

While using the Amerique is great fun, 25 hours is too long to wait for a delicious meal. That's what prompted me to check the temp. I will give 235* a go the next time I do a butt.