first time Amerique results

1. Actually you should "map" your racks as the ones above the heat get more direct heat than those above

2. Yes, if you load it down, but keep in mind if all racks are pretty much the same size, they'll cook up different

3. Depends on how long the door is open and how much heat comes out.

4. One of the middle two racks.

Note, you can't guarantee success on time, there is just too much variance in the size of ribs and even the pig they came from. You just need to learn a method to "check" them for doneness. If they're not done, you continue cooking.

Weigh the racks will help you learn the times so that you can get close. 4.5 lb spares might take 6 to 8 hours while 1.5 lb BB might take 3.

Thank you for the info. Very helpful! Had know idea I would have this much fun cooking food! I do have another question: what is "map your racks"? Thanks again...bbq neophyte.

When I have my Amerique loaded up with ribs I usually rotate the top and botton shelves about 3-4 hours into cooking as there is more direct heat on the bottom. When I'm only cooking one rack I use the middle shelf.

I also prefer the results I get cooking my spare ribs at 250 degrees vs. 225, but that's personal preferance.

Have fun with your new toy, they're great!

I'm not sure when Smokin' says to "map" the racks whether he means to rotate them as explained above or rather to make temperature readings, with an empty cooker, at each rack level to determine what the temperature profile is in your particular cooker. I tend to believe he means the latter.

quote:

Originally posted by Mark Clay:
...what is "map your racks"?

The idea is to get a remote temp probe hooked to an external monitor. That way, when you normally use it, you can stick the wire through the vent hole and monitor the meat temp without opening the door.

For this purpose, you'll not be sticking it in meat, but just putting it on each of the 4 levels so you get a sense of the variance in temp on the four shelfs (your original question/issue). Don't lay it flat on the shelves, but stick it through a potato so the tip of the probe is suspended above the metal, at meat height.

It's not absolute, more something experienced pit master do to know their smokers a little bit more.

Generally the bottom shelf gets more direct heat. The top shelf will be hottest (heat rises) and the middle two are most consistent.