New Residental Smoker

Best bet would be to call and ask . 1-800-423-0698

Run a search on AmeriQue.

Smoky, when you refer to the new SmokinTex, I assume you're referring to the model 1500. If that's the case, then you're comparing apples to oranges comparing the 1500 to the AmeriQUE.

The 1500 is a larger unit, rated as "commercial", with more capacity and has two 700 watt heaters. The downer is that they're manually controlled. You have to flip a switch to actuate one or both of the elements.

The temperature control on the 1500 is still the same old semi mechanical on off type that's been around for years. The AmeriQUE, although a little smaller, will have a fully digital temperature controller. It will offer much tighter control and have the addition of a meat probe that will monitor the internal temperature of the product and set the cooker temperature back to holding holding temp when the set-point is reached. To me, the temperature control function looms a whole lot larger than the big capacity because for most home cookers the AmeriQUE will be more than ample.

As to availability, in his last post on the subject, Stuart said they were shooting for shipping sometime this coming May. Whether or not that date will hold can only be determined by Cookshack.

I'm no engineer,and I can picture ST gettin' the chinese to copy the very simple Smokette,but as size increases,I don't believe there is a straight line that can be followed on all elements of cooking.

That could be why Cookshack does all the testing,delays presentations,and lets a lot of cooks try the product.

I wonder if st researches all this,or just orders in what they feel the retail consumer is willing to buy.

Just a thought.

I talked with Cookshack this morning concerning the development and finalization of the AmeriQue. They advised that the AmeriQue would be out in a month or so. They were still having problems with the controls on the new unit. They were still doing 'poof' tests and wanted to make sure it goes out right. So now I know! Can't wait for them to start marketing the unit.

Smoky
Spring, Texas

What's a poof test?

IQ, you don't wanna know...just have some matches handy...

Keep them next to the toilet. I learned that trick from me ex mother-in-law!

When will info be posted about the AmeriQue???
& when will it be available?

Call CS for the latest information. They don't normally monitor the forum.

Every time I have called Cookshack the story is AmeriQue is still awaiting UL approval. However in the forum the story is Cookshack wants to get the controller right.
I don't know what to believe.

Hi Everyone,

Being the guy that is responsible for getting the AmeriQue to market, I will appologize for all the delays. We now have everything done with the controller and it works great. We are waiting on UL approval which should get wrapped up towards the end of next week. However I don't have much control over them, so it could drag out a bit longer.

Stuart,
Wanted to thank you for the update regarding the AmeriQue model 066. I sent a thread earlier and I think something in cyber space consumed the reply. Everyone is so anxious for the bigger cavity unit as 'bigger is always better'. I know I am awaiting the arrival. Thanks again for bringing us up to speed.

Smoky
Spring, Texas
Keep on Smok'n

Believe me guys, Stuart would rather get it out sooner than later. The stories behind the scenes...he's been a long road, but it's almost here.

They'll be out soon.

Russ

I've been hearing "Out soon" for almost a year.
How about another update from Stuart. And some info on accessories that will be available when Amerique is finally released. Buyers would like to do some planning in advance. Are accessory prices also held up by UL and the controller?

We have AmeriQue's running through our Assembly cell as I type... We should have all back orders filled by the end of the week and be shipping new orders early next week.

The units will have covers, ribrack and seafood grills as accessories.

Sorry this has taken so long to get to market, but I believe that it is a great product that all will enjoy.

That's Great news : )

I have a SM008 and I'm looking forward to getting my AmeriQue.

Thank you,
Brian E.

It's here. Received the email from Cookshack today. Looks like a beauty.

Been lurking here since I bought the 055 and many, many thanks to all for the wonderful forum and those taking time to share with others their experiences. Smokin guides are great.
Thanks all!

This site if people have the chance to search/read it will make anyone's first CS smoke a good one.

Have 055 and will order the 066 tomorrow,
but now we have pics, is one latch OK on this tall of door, will bottom rack be more temp equal with the lower temp heat element than the 055 and 150? Just my questions I will ask when ordering, but you all here "know all".

Happy Q's to you, until we meet again

Thanks, Stuart.
It looks great and worth the wait. I've been lurking for a year and made the decision to buy last August so the wait seemed that much longer. I've been scoping out the best place to buy meat but Central NJ is not big on Q. No super Wally's, Sam's is 25 Miles away, BJ's has nothing in their display case and Costco is yet to be checked out. I think I need to get to know the meat guys in the big box stores. Any other ideas from anybody will be appreciated.

Amerique.. At a top temp of 300 degrees.. is that hot enough to crisp up chicken skin? If not, wonder why they limited it to 300? Why not 325 or a bit more.. like 350. I know, if it went that high.. some would want it higher. But, that's the ONLY objection I have with my CS 008. I have to fire up the grill to crisp up the skin.. but, somehow, I'm living with that.

Stuart can give you the engineer's and marketing answers.

I will offer a couple of thoughts,as a cook and pretty experienced judge.

It is difficult to get any product to do everything,and maintain a workable pricepoint.

This product appears to be built to the demand for it.

The FEC s will cook at higher temps,and some of us use them,occasionally.

When one generation of FEC s was released,the controller did not have a 225� setting.

The complaint was that 95% of the cooking was done at 225�,and most of the rest- even lower.

We judged a few winter contests,between our cooks,to see what the comp cooks were turning in.

We never did find crispy skin,although the winners had tender,bite through skin.

Crisp skin can give some eye appeal,and texture,but we didn't find it -even on chicken that had been grill finished.


I realize these aren't answers,but just observations.

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 door seals fine with one latch; however since we have started running them we have found that we spend less time working on the doors if we put two latches on them, so the first 25 units we built will have one latch and then they will go to two latches.

As far as the temperature range, there becomes considerable problems when you exceed the 300 degree range. It is less of a problem if you move air through the unit like the FE's do, however in an electric unit we have found that going above the 300 degree range doesn't work well and can create some safety issues.

I have cooked quite a bit in our test unit and I think you will find this unit to be the best residential unit on the market. It has less temperature swings, offers the benifits of cook and hold and being able to cook with a meat probe makes things like pork butts and prime rib simple.

Was there a reason that there are only four racks on the AmeriQue? Since the 055 has five racks, I would have wanted five rack with Amerique and its larger capacity. I use my 055 mainly for ribs and I was considering another 055 or the new AmeriQue. I am still wondering which would be best for my rib usage. It does not see worth the additional cost of a Amerique.

Ribfan,

I don't know how many ribs you are getting into your model 55, but the AmeriQue will hold 14 slabs on ribracks. In the 55 you either have to cut the slabs in half or hang them, in the AmeriQue they will fit into a ribrack which is nice and simple.

The real advantage of the AmeriQue is the controller. The unit will cook and hold without you having to be there to mess with it.

Thanks for the fast response. I certainly do not get 14 slabs in the model 55. I have loaded it down with 12 rack, but the bottom ones were too crispy compared to the others. I do not know how the ribracks works. I assume they are an assessory. What is the part number that I would order for the 055 and the AneriQue? Do they replace the standard racks in the same manner as the fish racks do?

I agree the controller is the sweetest part of the AmeriQue.

Until Stuart gets back,we use the racks in the commercial cookers and the FEC 100.

They typically slide in your existing rack slots.

The slabs then set on edge.

The FEC holds four ,10 slab racks.

They run about $40 each.

Check with sales ,in the morning,and they'll be able to give specifics.