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13 replies

Log burner here considering a new amerique

FM Former Member
Hello,

I have been cooking/smoking for about 5 years and have learned a lot from the bbq forum. I currently have a pitts and spitts 24x48 offset smoker and a wsm. I am considering getting a CS Amerique, but do have a couple of quesitons if you would be so kind to help me out:

1) Smoke Ring - I have searched the forums and cannot get a definitive answer on this. I know how and why a smoke ring is there, and that it is not indicative of good que, but I LIKE the ring (asthetic thing I guess and I am used to it!) Some say they get a ring with the CS, while most of the pics I have seen there is NONE...can you get one and how?
2) I prefer the taste of briskets and butts on my log burner to my WSM as I like the "real" smoke taste - as far as smoke flavoring, will the CS give me what I am looking for? I prefer the ease of use of the WSM though, hence my interest in the CS smokers

I am only a backyard cook and normally cook for 2-10 people (I like having the room to cook 4-8 butts at a time though). I do not mind tending fires, but looking for another arrow in the quiver kind of thing for my cooking...

I have tried several local "BBQ" joints and most of their food looks like it has never seen smoke - the brisket looks like pot roast, the ribs have no smoke taste, etc, etc. I do not know if these places are using electric smokers or what, and while nothing wrong with that, that is NOT what I am looking for. Do you think the SC amerique will work out for me? Thank you all for your help...seems like a really good forum here...
Shaun
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T taktezTo err is human, to smoke is divine.
Hi Shaun, welcome to the forum. I've cooked on a number of different smokers before getting my Smokette. I had heard that adding some charcoal to the wood box will create a smoke ring. I tried that using lump charcoal and nothing happened. I was then told by one of the members, Wheelz, that two Kingsford Briquettes will do the trick I tried it and it worked. The ring is not as pronounced but it's definitely there.

As to smoke flavor, that won't be a problem. I get a much better, purer smoke flavor than with any other cooker. The problem you'll have as a new user will be to avoid over smoking. Start out with the minimum recommended amount of wood and work up from there. You'll be amazed at the flavor you'll get from such a small amount of wood.
FM Former Member
Thanks for the info. I guess I just have to decide on the amerique, or the SMO55. I take it the only difference between the two is built in temp probe, holding feature of the amerique? Also, does anyone know the maximum temp on BOTH smokers? (I think I saw the amerique at 300, but did not see anything on the smo55). Thanks again for the info!
T taktezTo err is human, to smoke is divine.
The AmeriQUE is a larger unit than the 55. Whole slabs of ribs and whole briskets will lie flat on the AQ shelves. On the 55 the shelves measure 14x14 inches. Ribs have to be cut or hung, briskets have to be folded.

I think the 55 uses the same thermostat as the Smokette and has a max temp of 250*.

If money was no problem I'd opt for the AQ over the 55.
FM Former Member
Thanks again for the quick info...I am definately interested now! Just got to do something with the Pitts and Spitts log burner I have sitting here! Wife would be a bit upset if I ordered another smoker (while already have 2 here and a LYNX gas grill!). Hopefully I can move the P&S and get an order placed. Looking forward to joining the Cookshack fraternity!
wheelzwheelzSmmmmoooookin'!
Shaun -- Welcome to the forum! Lot's of great folks here to help you out. Here's a link to pics of a brisket I did with 2 lumps of Kingsford. Granted it's a mite thin but it sure satisfied me and the Q tastes great. Think of the time you'll save not having to tinker with your log burner. I love starting my butts and brisket the night before and not have to be concerned with the fire dying or temp staying up.

Good luck with whaever decision you make! Big Grin
wheelzwheelzSmmmmoooookin'!
Shaun -- When the brisket was pulled out of th cooker I drizzled it with about a half cup of my homemade sauce, wrapped it in foil and let it set for about 45 minutes.

Now, the name of the thread was "1st brisket w/o foil." I used to take my brisket to 160˚, wrap it in foil and take it on up to 190. I found in using the CS type smoker the foil (to conserve moisture) was not necessary.

Yes! That brisket (flat) was juicy!

btw TaktEZ, I stopped Simonizing years ago. Moved up to Turtle Wax KlearKoat Big Grin
FM Former Member
Shaun,

Now you have hit on a subject that has gotten a great deal of discussion in the pages of this forum - to foil or not to foil (at least while in the cooker)!!! No clear answer. Every member has their own preferences.

Many, myself included, never foil except sometimes during a long holding time.
FM Former Member
Mike,

Brisket is the only thing I foil in the log burner - I do not foil when using WSM, but I like the results of the log burner better. As we speak, the log burner is up for sale on the net...if that goes, a new Amerique is on the way to me! And I agree, foil is definately a personal thing...some do, some don't, and I have had qood que with both methods...it appears though, that the use of foil in a CS smoker is really not needed (with brisket). Looking forward to trying it out for myself!

Shaun
FM Former Member
Well, good news! I placed my order for a new Amerique today. Kind of bummed it is 2-3 weeks wait time, but at least it is ordered! I am selling the big offset and will be using the trusty WSM and the Amerique from here on out...looking forward to the new experience! Thanks again for all your help!

Shaun

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