Amerique reaching temperature

Hey Tim!,

I don't have an AmericiQ, an AWESOME smoker, but do have a Smokette(020), I done 4 big full slab spares on it. Yeah it was overloaded, but after the rotation of the shelves, it didn't quite get to set temp, oh well!

Like you, I've learned the strong and weak points of my smoker and learned to adjust my cooking!

KEEP ON SMOKING!!!

Obviously there is a larger heat-sink with larger quantities of meats. So it makes sense that the smoker may have difficulty attaining the set temp depending on the mass/size and quantity of meats. The most I’ve done with ribs has been 8 racks and I rotated the racks during the smoke. I don’t recall that there was ever an issue with the smoker attaining set temp. I would think with the larger loads that rotating shelves becomes more important because of the extended heating time means the lower shelf has a tendency to overcook due to proximity of heating element.

If I were concerned about the temps in the smoker I would check the temp in various locations in the smoker to determine what’s going on with larger loads. After confirming accuracy of the CS probe, first check the temp on the bottom shelf closest to the heating element to see what’s happening there; logically it seems that this area will stay hotter as it is closest to the heat source. Compare that reading to the CS reading from the internal temp probe that is centrally located in the smoker; make sure nothing is obstructing the CS probe. Then check the temp at the top and middle. This will help understand the best way to rotate the shelves. BTW I’ve used a Maverick OT-03 and found that my smoker set temp accurate.

Somebody needs to come up with a portable convection fan to mount on a shelf in the CS to help circulate the heat; that would be great for larger loads and may help with things like jerky too.

good idea, I'll check the temperature at different spots in the smoker. I think cal is probably right: it's just about learning the strong points and weak points of the smoker. With a small load, it's not a problem. But I am a little concerned about carrying meats too long in "the danger zone" if the smoker is warming up too slowly. I wonder if I should preheat it for big loads?

Unless it's hamburger or poultry, the danger zone applies to the external temp of the meat, which should pass through the danger zone fairly quickly. A lot of us don't get the internal temps on some meats to 140*, ie steak or prime rib.