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Fix for charcoal making AmeriQue

FM Former Member
From my perspective, with my Amerique I have been making some outstanding tasting que. I've got another turkey smoking now, butts, ribs both baby back and bronto have all come out great despite varying amounts of wood combustion. I'm still not there with my brisket but I'm trying again, uncovered, this weekend.

Yesterday, I spoke to Paul and a new smoke box will be on its way. I am impressed by the customer service. My wife and I absolutely love the easy set and forget temp probe/holding temp of the Amerique. I have no regret buying when I did; this issue will be resolved and in the meantime my family and friend have been enjoying some good eats.
FM Former Member
Cuznvin,

I have one of the first AmeriQues that came off the line. When I seasoned it, I noticed the problem with the unburned wood. Figured out what the trouble was immediately. Placing the wood over the element cured things with the next load. I haven't had a lack of smoke since.

Even though my smoker works just fine with the current wood box, CS is replacing it even though I didn't request it. Now that's customer service before and after the fact.

Say what you will,but how many products can you name that haven't had modifications or recalls along the way? I'm betting none have been easier to deal with than Cookshack.

As DaveN said, I have no regrets whatsoever and I'm enjoying great Q too.
T taktezTo err is human, to smoke is divine.
quote:
This is good customer service after the fact. These issues should not even have come about if the product was fully tested before being released. I will still wait to see what transpires with this unit. I am not shelling out $1500 to be a tester..

I would like to respectfully disagree. I was a manufacturer's rep for 35 years selling mechanical and digital electronic control equipment. No matter how extensively a product is tested at the factory, the users will always unearth a problem that never turned up before. That's just the way of life of a manufacturer. Good customer service is what you're seeing right now.
FM Former Member
quote:
Originally posted by GLH:
quote:
Originally posted by GLH:
I will stick with my 008 Smokette for a few more years. If it ain't broke, don't fix it!


Ditto. Hopefully Cookshack has it all worked out with the new woodbox modification.

Confused



Respectively, GLH, have I missed something here...when approximately did you recieve your AmeriQue and what woodbox did you receive. How has your experience been cooking on your AQ?

And with all due repect to Donna, Stewart, Tony, Karen, and SmokinOkie, I am sorry to find this problem, but happy with the fix it has done for me, hopefully others and most of all future AQ owners.
Anyone can read that I have had a problem from the get go...and now we read others have had too (Hook said he never had a problem, but is gettin a fix), I am not redicluling CS just try to get some help from others. I was told I was the only one with the problem...nuf said, but why the changes? Smoking now!

With all due respect,
Rob
Last edited by Former Member
FM Former Member
SmokeItAll,

We've had ours since June 30 (bought through a dealer in Oklahoma City). Haven't called yet about a modified wood box, but that is how ours looked the first time and we still don't get ash. It has made some mighty tasty food, though. Since we're first timers, maybe we don't know how the wood is supposed to look.

Another question I had and haven't seen addressed, including in the manual, I'm guessing we should have these things plugged into surge suppressors. Any thoughts?

Janna
FM Former Member
Ok, modified smokebosx on the way like i said earlier. I dont have a drill press, I do have some carbide tipped drill bits but O Mi God, getting one 3/8 inch hole done on the right side took a LONG time, I thought the box or drill tip would catch fire before I got through it. I have no experience at metal work. I think I melted more metal than drilled through it. Forgot about holes 2,3, and 4. But, found that the heating element was cockeyed and not contacting the left side at all, the right side I dont think it was either. I GENTLY bent them into correct position so that it contacted the bottom of the smoke box, and it seemed to immprove the 2 hr test I did tonight. In any event, at 713 pm a 7.5 rubbed pork butt went in, with 5 oz (too much I know but Im nervous about the insufficient burning) at 200 for 1 hour, now going to 220 until internal temp of 200 reached. Wish me well. Cool
FM Former Member
quote:
SmokeItAll,

We've had ours since June 30 (bought through a dealer in Oklahoma City). Haven't called yet about a modified wood box, but that is how ours looked the first time and we still don't get ash. It has made some mighty tasty food, though. Since we're first timers, maybe we don't know how the wood is supposed to look.

Another question I had and haven't seen addressed, including in the manual, I'm guessing we should have these things plugged into surge suppressors. Any thoughts?

Janna


See my last post, if you arent having the problem I would not worry about it. As far as the surge suppresor, probably not a bad idea. But I have one on 2 computers (actually a UPS that will run the PC's and a cable phone), and a home entertainment system. I hate to think about buying another one. I guess there are some outdoor surge protectors ?
FM Former Member
quote:
Originally posted by SmokeItAll:
Ok, modified smokebosx on the way like i said earlier. I dont have a drill press, I do have some carbide tipped drill bits but O Mi God, getting one 3/8 inch hole done on the right side took a LONG time, I thought the box or drill tip would catch fire before I got through it. I have no experience at metal work. I think I melted more metal than drilled through it. Forgot about holes 2,3, and 4. But, found that the heating element was cockeyed and not contacting the left side at all, the right side I dont think it was either. I GENTLY bent them into correct position so that it contacted the bottom of the smoke box, and it seemed to immprove the 2 hr test I did tonight. In any event, at 713 pm a 7.5 rubbed pork butt went in, with 5 oz (too much I know but Im nervous about the insufficient burning) at 200 for 1 hour, now going to 220 until internal temp of 200 reached. Wish me well. Cool


Big Grin

Yep. Like I alluded to in earlier posts, I would rather wait on Cookshack's modifications and/or recommendations.

I do, however, appreciate all the new product testers.

Cool
B bembringMember
Hi Everyone,

I have had my Amerique since April and have not had any problems getting enough smoke.

Brisket comes out great, 2 Briskets around 15 lb pounds each using 5 oz hickory.
Pork Butt comes out great, 2 butts around 10 pounds each using 6 oz hickory.
Ribs pork or beef comes out great, 32 pounds of spares using 3 oz apple and 1 oz of hickory.
Smoked chesse comes out great using the cold smoke baffle, 5 pounds of cheese using 1 oz of hickory.

I smoke something almost every weekend with my Amerique.
It's a great addition to my family.
My smokette is still used for side dishes like stuffed pepers or fatties.
Cookshack has the best customer service of any company that I have ever done bussines with, and makes great smokers.

Thank you,
bembring
Last edited by bembring
FM Former Member
I spoke with Tony at CS this afternoon and he said a number of replacement smoke boxes went out this afternoon. Beings I ordered late today, they are sending mine out tomorrow via UPS and I am only 40 miles away. Too bad my Harley was in the shop or I would have just fired it up and headed to Ponca as it would not be worth the drive in a caged automobile.
FM Former Member
quote:
Posted 12 July 2006 09:17 PM
I spoke with Tony at CS this afternoon and he said a number of replacement smoke boxes went out this afternoon. Beings I ordered late today, they are sending mine out tomorrow via UPS and I am only 40 miles away. Too bad my Harley was in the shop or I would have just fired it up and headed to Ponca as it would not be worth the drive in a caged automobile.

I received mine yesterday, good results, "cured" for 4 hours at 220 (didnt seem to do right at 200 in my opinion) and had one chunk down to ash, the other 2 were charred, so I imagine that a logn smoke at 200-220 it will be fine. About to test it on a 8lb butt, I will do this one for slicing, stuffed with some garlic which is the way we like it down here.
FM Former Member
When I spoke to Tony last week, he apologized for the delay in sending me the new wood box I didn't even ask for. The delay he mentioned, mind you was less than week because a press was down. My new box will arrive tomorrow.

These folks are working their hearts out to keep their customers satisfied. Let's give them all a big THANKS. Smiler
FM Former Member
Actually I did not have to smoke with that bolt holding open the lid as UPS had left on the front porch during the day. The cardboard shipping box is going to be used for some pecan I cut up and had laying around. Recycling.

It took CS a little while to identify and solve the problem. Hey, they then fixed the problem promptly and what more could I ask.
FM Former Member
I smoked some salmon with some apple wood that is very hard/seasoned in my old box, with a bolt holding it partially open. The apple charred and only partially burned. I then got the new box in the mail and as an experiment I put the charred chunks in it, set the Amerique to 200, and guess what....smoke! So that tells me that the new box is burning chunks that the old one didn't! And as an aside, I had to deal with this company because of a dented door that occured in shipping. They we very pleasant and it was promptly replaced. Anyone that has dealt with Tony knows what I am talking about. If anyone is considering getting a smoker from this company vs another, go with the Cookshack...you won't be sorry! Great product, service second to none!
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