Heating Elements

I think it is mostly dependent on interior box size.

Yabbut, the Amerique (at least outside dimensions-wise) is the biggest with the middlest-sized heating element. Unless there's like hugely more insulation than the 50...? Maybe a more efficient interior shape? No, though, it's still 3 1/2 inches taller, therefore further from the heating element.

See, there I go getting confuseder.

Why don't you call Cookshack and talk with Stuart. I am sure he would be happy to help you with this dilemma.

quote:

Stuart Posted April 04, 2006 09:57 AM

We have put quite a bit of time into testing the AmeriQue, I found that a 750 watt element worked best in this unit. It kept the bottom grill from burning up while producing enough heat to cook a full load in the unit.

The above is from Stuart, discussing why they chose a 750 watt element for the Amerique.

Hope this is helpful.

Matt

Thanks for the info, all of you. Maybe the answer is 'it just is what it is.'

Was expecting replies like the SMO 50 burns the meat on the bottom rack, or the AmeriQue takes longer for the top rack to render the fat, Smokette could use more oomph...etc.

Maybe nobody's noticed any problems or differences at all between the units. I'm supposing that they are all well enough insulated that they do a good job no matter what the wattage of the heat source?

I was just curious if any have noted challenges, or advantages, of one over another, based on the heat source.

Happy Q to you.

(Had lunch at a new Q restaurant today. Using a Southern Pride, all stick Hickory. Good smoke flavor, but hadn't rendered out any of the fat, nor trimmed it off. Beef ribs were a little much. He didn't remove the membrane, nor the fat it held to the bones. Pork and brisket good, though pretty rich with fat, too)

Easy T.O., you're looking for the fault's; there are none here. Stay positive. Call me, I'm in Calabasas, grew up in T.O.; Come by the house, I'll show you what you can expect......free BBQ on me! I go to Calvary. Good luck!