I purchased an Amerique from The West Coast Store, which delivered on Friday. I had an erratic probe indicator reading when I tried to use the unit. I spoke with Tony of Cookshack this morning. In checking the wiring connection, we located a wire that was inadvertently touching one of the plug-in connector holders. In moving the wire, the probe now apperars to work as advertised. My thanks to Tony.
My forum question involves a discussion with The West Coast Store. He advised me the probe is best used for meats, such as prime rib where you want to avoid overcooking the meat. He indicated that pulled pork and brisket were not good candidates for probe cooking. He seemed to indicate that the probe would reach the set temp and take the unit to hold before the meat was really ready and that timed cooking would be a good idea. I expressed puzzlement and some disagreement. I did not see where setting the probe to a desired internal temp was different than cooking with a thermometer and pulling the meat when desired temp was reached except for the convenience and avoidance of overcooking that probe afforded. He seemed to indicate you wouldn't reach the desired cooking results based on his experiences with smoking these type meats.
I must be missing something. Can someone help me understand the why of his recommendations?
By the way, the Amerique I received has two locking handles, similar to FEC100, while the picture shows one handle in middle of the door.
Thanks in advance,