How tight do you pack it

Depends on where I got my date.....oh...wait...you were talkin' 'bout something else.


Anyway, I personally don't like to have my meats touch each other during a smoke. The size of pork butts I get would absolutely be CRAMMED in there if I were to put two on each rack.

I can find butts that I could fit side by side, but they usually are heavily trimmed and don't have the kind of fat cap I like. So, it's one on each rack for me.

As a side note I rarely use the bottom rack on my 009 for food. What I do use it for is to hold a strip of HD foil that is slightly wider than the smoke box and reaches from front to back of the smoker. It works as a baffle to keep the heat of the element/smokebox from being too direct. I also cock one side of the bottom rack up so that the grease dripped onto the foil runs off and to the bottom of the smokette.

I know you didn't ask about any of that, but I posted it to show you that people do things all sorts of ways for even more reasons.



Now...my suggestion for which cooker to get. As I'm sure you've found out, you should always by the smoker that is one size bigger than you think you need. Between the 50 and the AQ it hard for me to suggest anything other than the AQ since I REALLY like the larger racks. Makes spareribs much easier. The 50 has the same 14 inch racks as you 008.

quote:

Originally posted by Tuxedosmoker:

So my question is this.

I remember when I first got the smoker reading something about not having one cut touch another, and not having the meat touch the sides of the smoker.

Am I horribly mistaken on my previous assumption?

...is the AQ OK to leave outside year round in NY State?

Yes, bad assumption. I'm sure, somewhere in the 65,598 posts (as of today) someone recommended that. The ONLY reason is that if it's touching, smoke won't get onto the meat surface that is touching.

If it was me, just load her up, and 1/2 way through the smoke, adjust the meat as it shrinks so it's not touching and that surface now gets some flavor.

Yes, the AQ can sit outside, but I wouldn't do it without the cover.

Thanks Okie...

I think that I will keep the current smoker and experiment with placement of the cuts...

Anyone have experience with tightly packing an 008?

Check out this pictorial websitehttp://www.lamaine.com/bbq/.

Check out this site, especially ref; brisket.

Hope it helps.

Mike

quote:

Originally posted by Tuxedosmoker:
Thanks Okie...

I think that I will keep the current smoker and experiment with placement of the cuts...

Anyone have experience with tightly packing an 008?

Depends on what you call "tightly packing". Gotta be room for air/heat/smoke flow up and around the meat.

The more you get in it, the more efficient it will cook, as long as air/heat flow isn't blocked too much.

GLH makes a good point.

You can pack it...just not too much.

quote:

Also, is the AQ OK to leave outside year round in NY State?

The electronics are not advertised as weatherproof,
and instructions recommend leaving the door open when not in use,
which would attract all sorts of pests and debris..

blekenbleu, are you from NY also?

I have never left mine open in 5 years and have never had any mold or mildew problems. I am severely allergic to both and then some, so believe me, if there was a potential problem, I would know.

Right on GLH! I have had my AmeriQue for 9 months, NEVER have left the door open and have not had any problems. Also, I have not had any electronic problems, leave it outside on a covered deck year round but do use the Cookshack cover when not in use. Just cover the electronics in a rain!

quote:

blekenbleu, are you from NY also?

Not lately, but 30+ years.
Of course, Long Island weather has not much in common with Buffalo or Elmira,
much less Plattsburgh..

I doubt that snow or ice melting around the rocker power switch would do it any good.

That's why you need a cover on it when not in use.