AMERIQUE VS SAUSAGEMAKER.COM 50 LB. SMOKER

Well, funny you're asking CS owners what to recommend. Probably a CS.

You also didn't say which model at SH, so you might tell us a little more about the exact unit (possible put a URL in the reply)

IS this it?
http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=249

What are you wanting to do with it? BIG difference in my recommendations.

I'm sure if all you're wanting to do is Sausage, they make a fine unit (but I know zero about them) but I know most of them are made in the USA.

More watts doesn't mean much, just more cost (to run). Note that URL above requires 240v (not 110).

Reading the page, it doesn't give a temp range, so that would be my first question

I've heard that sausage maker has been a full service sausage operation,although somewhat pricey.

After reading the website,I still can't figure out what it does,or how.

Is it a cold smoker?

I wonder how quick 210 watts burns up sawdust?

Any idea what the temp range is?

If it cooks above a cold smoke,I wonder where the grease goes.

Does it have an air intake,or just an exhaust chimney?

Thanks Smokie,
The URL is correct.
Maybe you remember me from a few years ago when I sent you photos of my 5 butts and 10 racks that I did on a silly grill I kept at 200 degrees with smoke from a can below.
I spoke to the manager of the company and he advises that whether sausage or rib it is great.
Apparently the insulation of 1 5/8" heavy duty board, which makes this thing weigh 300 lbs., is unique. The temp. range is from 100 to 300 degrees and can maintain a low temp. of 150 internally (I guess for sausage) while the outside temp. is 5 degrees. I don't mean to be disrespectful, but from what I can see it seems like a teriffic unit. Am I missing something? Thanks for your help...you have taught me a lot about BBQ.
Herb

Tom,
You have good questions that I will check out. Does anyone have the new AmeriQue and if so, how do you like it? Does the holding cycle feature justify the increased price over the Series 50?
Thanks...
Hderb

Are there any of those that you can go see in operation,or a group of folks that you can talk to about them?

Donna is the only one I know to get one and start posting a bunch.

She'll probably chime in.

I guess comin' from po folks,I'm always a mite scared o' being the first on my block to part with pretty big bucks.

Tom,
If I didn't have lots of people over often I would get the smokette. I'm afraid that it may be too small for lots of Q for lots of folk. Would still like to get info on that sausagemaker.com 50 lb. box. I have a feeling it may be a winner. (Cookshack lovers,please don't throw anything at me...I'm just checking it all out...))))
Herb

Sure I remember Herb (I always remember photos)

No disrespect intended, but like Tom it's hard to figure out from what they post about it to how it would cook. For instance, the information you gave about temp range isn't on that page.

So what are you planning on cooking in it? The range is right for what a CS does.

You did notice it was 240, right? You'll have to get new wiring unless you're wired for 240. Am I reading that right?

Don't take our questions as anything other than questions. As neither of us own one (nor have I used one) I can't really comment, I can just ask.

As for the 1 5/8 heavy duty board, not sure what that is. Is it styrofoam board? Or maybe real wood? That would certainly add a lot of weight. Insulation is usually rated for temp, what that rated for. FYI, when the CS is on and working you won't feel any temp loss, so you might check into that.

The AQ is more than just the controller, it's also a different size. Now you can lay full racks of ribs. Maybe after comp season I'll get one to test out.

Oakie,
You are right. I don't get a good sense of what they are cooking, although it may very well be a GREAT smoker. I feel more comfortable when listening to so many of the people here that swear by the Cookshack product. I primarily cook ribs and butts...I'm not crazy about sawdust instead of chunks...but I could be wrong.
On the other hand I do want to check out this Smoker ASAP. If it checks out as good as it sounds, with the right promotion it could be a BIG WINNER. I'm ready to look into it with you if you are interested. As an attorney whose hobby is cooking I am always interested in a product that is above everyone else. Let's stay in touch about this one. I have a feeling they have something very big here and don't know how to market it. By the way, I was told that they have a 120 Volt model with the same wattage.
Herb

hherbster, i also looked into the S.M. and then went with the cs 008. smoker made for smoking sausage will lend to moisture loss IMO. cs was made with retaning moisture in mind, as for a briskit. i'll stick with my cs. i have made sausage in my 008 with great results. paul

Sparerib...thanks...other than loss of moisture was there any other reason you did not go with the SM? It seems like a teriffic unit but there are so many happy CS owners that I'm inclined to go with one. I wish I could try each one for a week or so!!! Then I could give eveyone a good objective comparison. Maybe I'll ask each that request...then we could see who really just "talks the talk and who indeed walks the walk"....
Herb

Here is my 2 cents which may not apply in this discussion. I recently ordered a 150 primarily because of the clean up factor. I've had a smoker which has part of the smoking assembly attached to the floor. This makes clean up a nasty job. When your cooking 3 to 5 days a week the clean up becomes a primary factor. I also like the detachable side rails which again lends itself to an easier cleanup. Moisture is not a problem once you learn how to cope with it. I am anxious to try the new probe. No more guessing on how long to cook before going to hold. Should mean better quality and more peaceful sleep. No more overcooked brisket. IMHO. Keep stokin and smokin.

hherbster
1. customer service.2 constuction quality.3 chunks not dust.4 not reloading smoker box.4 more versatility ,5 slot side racks, cold smoke baffle, load it, set it, forget it. paul

quote:

Originally posted by hherbster:
Sparerib...thanks...other than loss of moisture was there any other reason you did not go with the SM? It seems like a teriffic unit but there are so many happy CS owners that I'm inclined to go with one. I wish I could try each one for a week or so!!! Then I could give eveyone a good objective comparison. Maybe I'll ask each that request...then we could see who really just "talks the talk and who indeed walks the walk"....
Herb

Cookshack will let you try theirs for 30 days risk free, see if the other guys will also.

John

Great idea LJ.

Also ask if they have references (other owners) that can give you a sense of the actual use of the smoker. and see if they have a forum, if not, tell them they need one to help

I wouldn't worry about sawdust, it will work actually better for the lower temp smokes, chunks need a higher temp to burn, sawdust can burn at a lower temp. All you'll need is a good friend who owns a woodshop and you'll be in sawdust forever.

Don't know why they have such a big element, you don't need that much to burn sawdust. It's lower end temp should be lower than 150 if I was going to advertise it as a sausage smoker?

Lots of options, if we only had someone who owned one to tell us about it.

Good luck with the search.

Russ

The Americue has 4 racks. Their's has 3. Sure they are giving you some smoke sticks for sausage, but if you do primarily butts and ribs what value is that to you?

The Americue has castors. Their's doesn't.

The Americue has electronic control. Their's doesn't.

Their control wiring is external in conduit that can get hung up or ripped off. Cook Shacks, aside from the probe that their's doesn't have, is internal.

The Americue has a S/S drip pan. Their's doesn't.

The Americue comes with sample box of wood & spice kit.

Those reasons alone make the Americue worth the additional $250.00. Add these features to this forum and Cook Shack's customer service and its a no brainer to me.

Howdy hherbster,

I love my AmeriQue. Had a 50, it was fine but the new kid on the block is better.

The "hold" feature is just what the doctor ordered. You can cook and hold either at a specific time or internal temperature. Keeps things nice and toasty but not over-cooked.

The space to do eight full racks of "bronto" spares is great.

If you'd like to email me directly, I'd be happy to chat. You can't go wrong with the AmeriQue.

I'm going to a KCBS judging class on the 13th. Now I'll really learn how my "Q" stacks up against the best. Hope my ego can take it.

Hook

quote:

Originally posted by hherbster:
I wish I could try each one for a week or so!!! Then I could give eveyone a good objective comparison. Maybe I'll ask each that request...then we could see who really just "talks the talk and who indeed walks the walk"....
Herb

We already walk the walk with our 30-day money back guarantee.

A couple of observations about the 50 lb. smokehouse:

What is the point of a stainless steel smokestack? It adds to the cost without adding to the value as far as I can see.

The door appears to have a piano hinge. I wonder how that will stand up to heat.

The side racks are fixed, making them harder to clean.

I don't understand what the insulation is.

What happens when drippings start hitting the pan of sawdust? There is an optional shield for $20, I guess you would need one of those. Doesn't look very friendly for cleaning off burned on drippings.

Where is the heat source? Under the sawdust pan? What are the specs?

The legs appear to be bent from the same material as the cabinet. Might be kind of hard to move. Stainless steel, depending on gauge, is not as sturdy as carbon steel. Are legs solid enough to scoot it around?

Comes with 3 shelves and 5 racks. Additional shelves appear to be $25 ea.

By the time you add shelves and a heat shield, you are getting up there close to the AmeriQue price.

These comments are my humble opinion only.

THANKS TO ALL!!!!
Everyone's input has been fascinating reading. I understand the biases that CS employees and owners naturally have. I guess the bottom line is...which product cooks the best Q with the minimum amount of headache and cost? Without trying each, it is hard to say. Based upon the most informative site around for a particular smoker,(not to mention the extrodinary enthusiasm of all of you who clearly cook some mean Q) I have to go with the CS, even though the SausageMaker looks like a professional and well built unit. Both the weight and the high wattage caught my interest, but there is no where to go to get "face to face" information about their product. So, the final question is...AmeriQue or 50? I appreciate the help all of you have given me. By the way, does anyone smoke their CS with hickory saw dust...sounds like a teriffic idea in keeping the temp. down as Smokie previously mentioned. If I can find the photos, I'll post a few showing the 5 butts and 12 racks I cooked on my gas grill (over 2 days) at 200-225 degrees with wood chunks in a huge soup can on an adjustable (up and down) heat rack below. Now that's cooking!!! Get's a bit tiring putting out the flames...that's why it's time for a smoker...
Herb

Hook,
Thanks for the info. I'll be in touch about the AmeriQue vs. the 50. Have fun at the judging class.
Herb

By the way, what is the deal with the Smokin Tex 1500?
Herb

Guys and gals, we might have to send the thugs out for this hard sell!

GLH...Like I said..I'm a lawyer!!!! LOL
Herb

Yea? Well I know plenty of those!

Herb, Herb, Herb....

Now you're asking the CS forum about competing smoker in a ST.

I agree with others, you're a hard sell.

Just do a search on ST or Smokin Tex and you'll get some comments.

We still play nice with ST owners, but that's because we like everyone, even if they don't have a CS. Now I don't know if that holds out for Lawyers I'll leave that up to individual posters.

How about this, tell us what you want to cook, how many you want to cook for and your price range.

You're a lawyer, you make money, I'd buy an FE personally.

One thing to think about when comparing the SausageMaker unit with the AmeriQUE is the effect it will have on the home electrical system. With a load of 2100 watts at 120 volts AC, that unit will draw 17.5 amps. That means that the house wiring will have to be at least 12 gage and must be connected to a 20 amp breaker. At a current of 17.5 amps it leaves only 2.5 amps to run other appliances on the same circuit. Turning on only three light bulbs could trip the breaker. Bottom line, this unit would best be run on it's own dedicated circuit.

Now, lets look at voltage drop. Assuming a 50 foot run of 12 gage wire from the breaker to the receptacle, which is a reasonable assumption for an outside outlet, the voltage drop would be 2.78 volts. Good wiring practice dictates that the maximum allowable voltage drop be no more than 3 volts. That means that this unit is seriously close to the maximum allowable and would not operate at it's peak efficiency.

Looking now at the AQ, it draws only 6.25 amps leaving 13.75 amps for other appliances. Based on the same wiring parameters as outlined above the AQ would only experience a .99 volt loss in the wiring which is well within tolerance.

Carrying this a step further, the Smokette would draw only 4.17 amps and the total voltage drop would be a measly .66 volts.

What does all this mean? Simply that it's important to think about the circuit that your cooker is going to be plugged into. Is the wiring adequate? Is the breaker ample and what else is on the circuit that could either draw down the voltage or kick out the breaker.

Just my two bits worth.

EZ

quote:

Originally posted by TaktEZ:
Just my two bits worth.

EZ

Don't you mean two VOLTS worth

Wow.

we sure got a bunch of knowledge around here.

quote:

Originally posted by Tom:
Wow.

we sure got a bunch of knowledge around here.

I was quite impressed myself!

Cookshack forum members are the BEST!

TaktEZ

Your specs are right on with the wattage and wiring but... the SM is a 240 volt 2100 watt unit!!!

Smokie, Smokie, Smokie,
You CS owners are VERY sensitive. Will never mention that Tex thing again (I checked it out...piece of junk).
Yes, I'm a lawyer...represent indigents who are being pushed around by the Big Boys, plus suing a bad Doc. here and there. Like I said the only question I have is whether my purchase is a AmeriQue or 50. I'm leaning towards the AmeriQue as a result of the informative posts. Just not crazy about the stainless steel shell since they tend to blacken up so much. I'm soon to join the ranks of being a CS owner...which one? Need to decide this weekend since my Q taste buds are budding like the flowers around here. Thanks to all for you helpful input. I've never seen so many enthusiastic posters.
Herb

Q'n Mike, if you'll look about half way down the page you'll find the following quote embedded in one of hherbster's posts. My calculations were based on that information.

quote:

Quote by hherbster:
By the way, I was told that they have a 120 Volt model with the same wattage.

TaktEZ...you are absolutly correct...I was told that the SM has a 120 volt model when I called the site and spoke to the manager.
Herb

quote:

Quote by hherbster:
Just not crazy about the stainless steel shell since they tend to blacken up so much.

This one's really got me stumped. If you're talking about the inside of the cooker, yes it'll blacken up. I don't know why the outside would blacken though. Mine is seven years old and the stainless is still bright and shiny. I have a stainless grill that's 3 years old and it looks like brand new. I've got a whole kitchen full of stainless cookware and knives and other than the skillets getting a little straw color from heat all still look good.

What you may not be aware of is that there are many different grades of stainless steel. They go by numbers such as 302, 304, 316, 416 ad nauseum. Each has it's own physical characteristics. Some will rust, some won't. Some are ferro-magnetic, some aren't. Some are soft, some are hard. A good grade of stainless won't turn black unless subjected to chemical attack.

TaktEZ,
I am basing this on an old stainless steel grill I have, that over the years with much use and high heat to "burn the drippings off" has turned black. I was not taking into consideration the low heat that the CS is usually at to cook Q. Good point and thanks.
Herb

AMQ owners...
Please step up and kindly advise why you prefer it over the 50...other than the "set it and forget it" feature...thanks...
Herb

Herbert,
I don't know why I sold my CS55 and bought the AmeriQue. The 55 with a Polder thermometer was a "set it and forget it" smoker/cooker. I guess having the built-in electronics and larger shelves sold me.

I don't think the thermostat on the AmeriQue, which gives a more even inside temperature, will smoke up a better finished product than what I have enjoyed in the past with the CS55. However! The hotter temperature of the AmeriQue will be better for chicken as I like a more even and hotter setting.

You mentioned the properties of stainless steel - living on an island out in the Gulf of Mexico SS is mandatory for us. Any unit kept inside a garage or utility will stay rust free, but paint will not be as easy to clean.

smokemullet

quote:

Originally posted by TaktEZ:

quote:

Quote by hherbster:
Just not crazy about the stainless steel shell since they tend to blacken up so much.

This one's really got me stumped. If you're talking about the inside of the cooker, yes it'll blacken up. I don't know why the outside would blacken though. Mine is seven years old and the stainless is still bright and shiny. I have a stainless grill that's 3 years old and it looks like brand new. I've got a whole kitchen full of stainless cookware and knives and other than the skillets getting a little straw color from heat all still look good.

What you may not be aware of is that there are many different grades of stainless steel. They go by numbers such as 302, 304, 316, 416 ad nauseum. Each has it's own physical characteristics. Some will rust, some won't. Some are ferro-magnetic, some aren't. Some are soft, some are hard. A good grade of stainless won't turn black unless subjected to chemical attack.

Cheap Stainless steel will turn colors and pit if subjected to high enough heat - a lot of stainless steel grills are made in china...go look at some of sams or costco ss grill...they will discolor in no time at all as the ss is cheaper quality. (I know as I spent a grand on one and it discolored after awhile). Good, USA made stainless steel grills do NOT discolor as they are made of 302 stainless (I think that is it...I cannot recall for sure). Like you said, good quality SS will NOT discolor at all. I have a Lynx grill and yes, they are much more expensive, but every piece on it is guaranteed for life and it will NOT discolor at all (even getting up to 800 degrees). Knives and kitchen appliances will not discolor usually as they are not subjected to the extreme heat. I just ordered an Americue and I would have to think that the outside will not discolor at all due to the insulation inside it...the outside of the smoker does NOT get that hot, does it??