AQ only advantages are they worth it?

You should add "higher heat" as an advantage as well. The AQ will go to 300.


If you cook ribs I'd say the shelves are worth it on their own.

Greetings E.Michael, well I believe a little more info from you would help us help you. How are you planning on using your smoker? What size crowds are you feeding? What do you like to cook most? Are you ever going to interested in competing? What are you comparing the CS to? Why would you use a Raptor on a CS?

The bbq guru guys have done a good job on a lot of stick,or charcoal burners,that had no controls-other than the cook feeding fuel,or adjusting the vents every 30-45 mins.

I can't think of any reason to use one on a Cookshack,especially to duplicate the AQ features.

Of course there are are folks that live for gadgets,so that could be something to play with.

Just my $0.02

quote:

Originally posted by E.Michael:
Another question: How many of you utilize a RAPTOR from the BBQ GURU guys?
Mike

Why? The temps with the AQ controller are made to work and keep it in a set range. so the electronics are already there.

I'm not certain the raptor would help you with an AQ or any other CS with electronic controls. The smaller CS, maybe? But $200 for a $400 smoker seems a little bit of an overkill.

Because it's going to monitor/control the voltage (that's what it looks like it does) it might actually affect the electronics. ALL electronics don't like voltage spikes or drops.

Thanks everyone for the comments so far. As usual answers lead to more questions. Since the AQ can go to 300, does that result in chickens and turkeys coming out better?
I agree that the BBQ GURU is a great device for us "stick burners". I use one on my large BGE for doing >2 hour cooks. I didn't think a CS would need a RAPTOR; but I thought I'd ask.
As far as how many people I cook for: It ranges from 2-8 depending on how many of the famdamily want to come over for some grub. Usualy the menu might be beer chikens, or a turkey, brisket(still trying to get a real good result), steaks,burgers, dog & brats, ribs, and salmon. Maybe when I retire in 7 years, I might consider competition. With all the work it involves plus traveling, you at least got to be semi-retired to do it right. Another known fact is that my wife would shoot me dead if I spent $3500.00 on an FEC 100.
Mike

Dead is a good point. I got around that with the wife by informing her that the Klose I was going to get would have cost me about $7200 soooooo I saved us about 3K!!!

I like the way muleskinner thinks.

Adding his second FEC,will still bring him in under the Klose.

If comps are a consideration,then an FEC would be the way to go.

What do you mean by "better "chicken?

Jim,who cooks on Cookshacks,dominated KCBS chicken for a couple years and most comp cooks have used a version of his technique,ever since he posted it.

If you notice his temps,the smallest Smokette[which is where I started it]will easily reach those temps of 200º-220º.


Posted by Jumpin' Jim on January 31, 2001 at 21:04:41:

For contests I only cook thighs and I cook 16 of them. I marinade them in Paul Newman's Own (Olive Oil and Vinegar) 4-8 at a time in a heavy zip lock bag depending on the size of the thighs. I start them marinating at approx. 4 pm on Friday.

I have used various rubs but what I really like these days is Head Country (Ponca City, OK) tweaked for heat which I get by adding a small amount of Cayenne Pepper. The thighs come out of the marinade at 7:30 sat morning and I lightly and evenly dust them with the rub.

I put them on the smoker and cook them to 180 degrees internal temp in exactly three hours. If I am using the Ole Hickory I use pecan and if I am cooking on Traeger or a Fast Eddy Smokebox I use hickory pellets.

At the three hour mark I test each thigh with a toothpick for tenderness. I put my best 8 in one half size alum pan from Sams Club with one bottle of Head Country Original Sauce. I put the second best 8 in the other pan. I loosely tent the pans with foil and let them woller in the sauce for approx. one hour.

Half hour before turn-in I take 8-10 best thighs and put them on Weber Kettle or Cajun Grill indirect with a reasonably cool fire so I won't burn the sauce. I taste one of the worst thighs and make an assessment of how it tastes and if I think that taste can do well. If I need to make adjustments, especially with salt, I do it at this time and then set the seasoning with a light brushing of sauce.

For turn-in I pick my best six thighs and put them in the box. No special arrangement because the thighs usually take up most of the room. Just try to have a decent looking box.

This process doesn't always work but it has been very good to me.

If any of you want more specifics please email me directly. I assume most of you are very good cooks and will be able to take this brief process and make it work for you. By the way Paul Newman's is a very good marinade for other meats, especially lamb when combined with Head Country Rub and Head Country Sauce

TOM,
My term "better" was in reference to the skin of the bird. I've come across discussions/post on this forum about "how the skin comes out of a 250 degree max CS". Some recommend "crisping" the skin in an over or on a grill. Does "crisping" the skin add to the flavor of the meat or just improve the appearance of the bird? Like many who have adopted healthier eating habits, we remove as much of the skin as possible.
Mike

Yep,amazing how many folks have long discussions about skin and then remove it.

When you think of a sliced up turkey,presented at the holiday table,how many folks do you notice fighting for the little strip of skin at the edge of a breast slice?

How many folks pick through all the cold slices,for a piece of skin, to make that cold turkey sanwich?

Although judges are supposed to eat chicken the way it is presented,it is amazing how many remove it, at contests.

Skin that you can bite through is certainly preferable to that that pulls off in one big piece.

This is how most comp cooks present chicken.

Yes,if frying the skin is a goal,the FEC can achieve this.

There are also top comp cooks that present skinless chicken,because they know judges remove the skin ,and the saucing is part of their flavor profile.

If you tend to cook your chicken ,to be done early,and hold in a warm cooler for a couple hours,the skin will be soft anyway.

If reheating was needed,many folks would do that in the house broiler,anyway.

E.Michael

I love my AmeriQue..higher heat, larger shelves, electronics and digital probe. You can cook for 2 or for 40, no problem!IMO the AmeriQue was worth it for me!!