AmeriQue Temperature map

nytuckMember

I tried to map the temperatures in my new AmeriQue today:

Used a Maverick remote probe.

Set to 225°
-Controller consistently read 230° most of time

Each Shelf Temp after one hour, then 30 minute to reequilibrate:
Top 228° (0° from controller reading)
Third 228° (+3° from controller reading)
Second 225° (0° from controller reading)
Bottom 235° (+10° from controller reading)

Middle shelf range with controller reading of 230 deg (cook temp set at 225 deg)
Back- 229° (0°)
Center- 231° (+2°)
Front- 236° (+6°)

Bottom Shelf Range:
Back +2°
Middle +5°
Front +13°

Time to drop to hold temperature from 230° Controller reading:
30 min- 178°
60 min- 147°
75 min- 145°
90 min- 145°

Is it common for the controller to consistently read 5 deg more than the cook temperature setting?

Thanks

8/10/146:30 PM

❤️ 0

Original Post

Replies sorted oldest to newest

tnqMember

them tem in my AmQ does tend to overshoot but then settles down pretty close. I'm guessing that the temp drop will change noticeably depending on how the smoker is loaded; the more the load the longer time to drop to hold temp.

8/10/147:12 PM

❤️ 0

joemMember

A new "shiny" smoker will fluctuate more than a seasoned "blackened" smoker.

8/10/147:21 PM

❤️ 0

nytuckMember

It didn't overshoot- over the entire 4-5 hour test, the control head read five degrees higher than the set cook temperature. The smoker was empty.

8/10/147:22 PM

❤️ 0

wilberMember

In the beginning my AQ did run a little hot but once it had a good bit of seasoning it held closer to the set temp. The bigger the load the more constant the temp held. Remember to keep the temp sensor clean as well. A 5 degree or so swing is nothing to worry about. Good luck.

8/10/149:51 PM

❤️ 0

Former Member

I don't have a problem with a +/- of 5 degrees. Given what you have there I'd say that's pretty spot on. Plus, was your thermometer calibrated? It would be some of the variance, but it won't ever been an exact reading of the dial, it has fluctuation.

Also, I see only one reading per shelf. Realize the temps with vary some front to back and left to right.

So an average of 5 degrees is awesome.

8/11/147:59 AM

❤️ 0

nytuckMember

SmokinOkie- I did front/middle/back on the middle and bottom rack. Look again. The rear attachment of the wood box seems to protect the back and middle somewhat from the radiant heat increase of the bottom rack.I did notice a bit of scorching on the bottom of rib racks placed on the bottom rack, particularly in front.

8/11/146:51 PM

❤️ 0

oldsargeAdmin

I have had my Amerique for over two years. I have consistently gotten very good smoked food from the smoker. In Jan of this year, I tested the on board against a remote. The remote was higher. I mothballed the remote. After all, I was getting good eats, and having a second temp reading really did not contribute anything positive. If the food was bad, I would be concerned . The food is great and I am not the least bit concerned.

8/11/1411:58 PM

❤️ 0

nytuckMember

I was just trying to learn the hot spots in the smoker to see what kind of rack rotation was needed, and to see if I should compensate on the probe temp for the time the unattended smoker needs to drop to hold temp with no heat dump.

8/12/1412:33 AM

❤️ 0

oldsargeAdmin

I understand. I use a therma pen to check internal temp since the Amerique can only monitor one cut at a time. If one cut has hit the desired IT I can transfer the probe to the cut that still needs more time. And yes there is a heat dump when the door is opened. But it all works out fine.

Something not mentioned: did you map empty or did you have a dummy load simulating food on each rack?

8/12/1410:36 AM

❤️ 0

Skip to main content

Add Reply

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...