New AmeriQue on the way

Hoe you enjoy it as much as I have enjoyed mine. It is a great machine.
Congrats.

I have had great fun and great BBQ with mine, enjoy!

Standing in the driveway with a brisket in my hands, waiting on the delivery.

Hope you have taken the time to read all the brisket threads,during the year.

Makes the difference between:
why the heck did I get involved with this disaster,and man I'm thrilled to finally make this choice.

I bought mine last July and absolutely love it. First smoker I've owned and I'm happy I did it right the first time. Keep us updated with your opinion and smoking results.

first i would like to say to Smokin Husker Go Big Red. Now to the second most important item. i have owned several brands of smokers over the years starting with the small electric models and then a commercial traeger and the Texas Treager. i now own a FEC100 and nothing comes close. all i can say is have fun and ask questions in the different forums if your search doesn't give you the right info, but search first.

Well, I got it in and smoked a brisket yesterday, and here is my review.
It came in fairly quick and it was very well packaged(glad to see there was no shipping damage). After unpacking and getting a closer look, I was impressed. The design was was well thought out and the fit and finish were top notch. The hindges and latches were nice, I don't foresee ever having issues with them. The inside of the unit wasn't huge, but with 4 racks, it will cook more than I need at once. The only assembly was to install the four casters, and that was easy enough. One of the bolts was the wrong size, but was no big deal, I had plenty. After washing the racks with soap and water and wiping down the inside, it was time to season it and smoke a brisket. It seems that most people on the CS forum say to use a boston butt for seasoning the smoker, but I am from Texas were beef if king so I had to go with a brisket. Don't get me wrong, I love swine too, but I had to go with the bovine. I placed my slightly trimmed and rubbed 15lb packer (fat side up) on the rack that is second from the top, and placed 3 chunks (hickory that came with the unit) of wood in the smoker box. Then I covered the bottom (I remembered to poke the drain hole)and the shield above the wood box with foil. I started out cold, not sure if I was to preheat but I didnt. I then set the temp to 225 and the timer on 13hrs. The unit came up to temp and held within a few degrees of my setting for the entire time. I was impressed by the consistency of the temp and the fact that the cabinet wasn't even warm to the touch. I put a thermometer I had into one of the vent holes to see if the temp reading on the AmeriQue was accurate, and it was dead on. I was going crazy not having a thing to do while it was smoking, I am used to a stick burner where there is always something to tend to. The smoke is minimal, but the aroma is wonderful. I went to bed and let it do its thing. I got up at 7 hrs into the cook and foiled it (the temp was 165 @ the thick end of the flat). That was the only time i looked at it untill the timer was finished. After 13 hrs, I pulled it out and the temp was 190. I let it rest for 30 minutes, seperated the point, foiled the flat again wrapping it in a towel and placed in a cooler for 4 hours. I cubed the point (making burnt ends), reseasoned with rub, and placed back in the Que @ 200 degrees. After 2 hrs, I put my home made bbq sauce on the burnt ends and cooked them for another hour.
The results: The burnt ends were to die for. The best way to describe them is to call them "Meat Marshmallows" or "Bovine Candy".
On the other hand, I was very disappointed in the flat. The thin end was fairly tender but with little bark, no smoke ring (I know it doesn't add flavor, but I like to see it), and no flavor. The thick end was the same,except the meat was tough or firm.
In summary, the AmeriQue was exactly as advertised. The unit was top notch in every catagory. Operating this unit couldn't be easier, I need to figure out what to do with my time while I am smoking, because its like nothing I have ever used before. My only regret is that I debated buying one for two years before I pulled the trigger and bought one. (really I am kicking myself in the butt right now) I don't know that I will ever use my stick burner again.
As for my flat not comming out the way I wanted, that was my fault, the AmeriQue performed flawlessly. I just need to figure out what I did wrong (help please!) and I will get better with more experiance. I am smoking two whole beer can chickens this afternoon.(should I use the meat probe or the timer?) I cant wait, I love this thing.
I give the AmeriQue a score of 10 out of 10, and my brisket skills a 1 out of 10.

Always nice to see a first report like we are used to.Not many folks post to say"it was as expected".

The very few bad reports sound like they are the norm.

You are an experienced cook-so I'm sure we can help with the brisket.

A few pics

Cubing the point.

Burnt ends reseasoned and headed back to the smoker.

Well. You know more about brisket than I do, but I have one suggestion. Cook to temperature not time. At about 192* insert a probe into the brisket in several places. If it slides into the brisket like butter, it's done. If you feel some resistance, let it cook longer. It may not be ready until 193* or 198* and may take longer than 13 hrs. The thick part of the brisket was firm because it likely hadn't cooked long enough.

Unlike your stick burner, the Amerique won't produce a smoke ring. Heat is produced by the electrical element and not wood. The wood simply adds flavor. If the smoke ring is important, place a charcoal brisket or 2 into the smoke box along with the wood.

Read Brisket 101 and the brisket forum for more information. Congratulations on the purchase.

Congrats on the new smoker. Those ends look very inviting, good job!

Check out the brisket section for some tips, but the real experience will come by cooking a few on your new smoker.

I personally respect anyone that smokes brisket on a smoker that was designed for the job.

Keep up the pics.

Congrts ET, just remember, that was a seasoning cook, it WILL get better.

quote:

Originally posted by Pags:
... Cook to temperature not time...

Now, Pags, you know I won't let that slip buy.

Temp is NOT the end, it's an indication. When you hit 190, 195, even 200 doesn't me it is or isn't done. The temp is just something to get you close. When I get to my target temp, I'll still recommend the "poke and prod" method to determine tenderness.

Well if we're going to diagnose brisket East Texas, let's start a new thread. FWIW, always try to do that, starting new topics in new threads, so that your good info can be found (not that anyone won't look in your post on new smoker for brisket, but it makes it easier for the moderator to move it).

We can help with the specifics.

Yep,we know it is hard to think protocol and procedure when there is a fine cooker and great food to get excited about.

But,that's why Smokin'Okie makes the big bucks,just tryin' to give us cooks some organization.

Now Smokin. I advised probing after the brisket reaches 192* or so. It wasn't a stand alone statement. Wait till it reaches temp not time then probe.

Congrats!
I am glad you love the AQ. Sounds like you did excellent with the brisket. Keep up the great work.

OK in reflection, I remember probing the thick part of the flat with my thermometer one way and it having some resistance and then at a different angle and it being easy to insert. I wonder if probing with the grain of the meat has less resistance? I need to make sure it has little resistance at all angles. Hmmm...this could start a whole new theory "Always probe against the grain". LOL This could rank up there with foil or not to foil, fat side up or down, ect...

Pags, thanks for the tip on adding briquets, and I agree, it did need to smoke longer. Smokin Okie, your advice makes sence, and I will do the new thread thingie next time. Cal, I have been reading on here but have lots more reading ahead of me. Tom, you are right, I got all excited about the new cooker. Tigerfan, thanks.

I'm no expert on with,or across grain,but find if you shove it from the top thru the bottom,and it is like butter -it is probably done.

If you try to pick it up with a two tined meat fork,and it slides right off the tines-probably done.
If it sets in the foil for a few hrs,it can't hurt.

If this overcooks one,take good notes and back of the tenderness.Most folks would rather eat overcooked-than undercooked.

Keep in mind that the product you start with will determine a lot of how you end up.Particularly briskets.

Just a couple of thoughts.