Newbie question

It's hard to judge whether the smoke volume is normal without seeing it. If the temp is 200 degrees, then I am sure the wood is smoldering just fine. If you think your first batch comes out without enough smoke, just add a little wood.

The AmeriQue will produce all the smoke you can stand. Just put in more wood.

And question number 3: in a word, no. When using the probe, when the internal temp is reached, the smoker goes into a hold cycle. How done and tender it is depends on what temperature you set for the cook cycle. For example, I cook pork butts to 195 degrees. If I take it out of the smoker immediately, it is done and tender. It's not necessary to hold it if you have set the cooking temp correctly at the beginning.

Let me know if you have any other questions. Other A/Q owners, speak up!

I too have just completed the recommended seasoning cycle in my AQ. I didn't see much smoke at all. I ran the cycle with 6oz of apple wood @ 200F for six hours. When complete I opened up the wood box and the wood is barely burned. Only a couple of marks where the wood covered the holes in the smoke box, nothing more. Is this right?

Don't panic!

I had the exact same experience when I first received my AQ. Little smoke and barely singed wood in the box. Thanks to other forum members I learned the secret.

You have to simulate a "load" by putting in a pan of water (use the drip pan) or better yet a small pork butt.

This solved my problem during that seasoning period and I have been a happy AQ'er ever since. Plenty of smoke, and wood in the box has always been reduced to ash.

Hope this helps.

Hmmmm, I followed the advice of using a "dummy" and am getting zero smoke after 3.5 hours. I used a pyrex full of water. The wood chunks show no sign of any burning/smoking.

I was hoping to do a butt for tomorrow, should I just go for it? Or am I missing something obvious?

Never mind, bumped it to 225 and it worked perfect. Putting in a 3.5# before work, looking forward to sandwiches for supper.

same thing happened to me. i just uppded to 225 and i got smoke

Well, did the 3.5# butt, and after 11 hours it was still at 179 (temp read 225 solid and opened door one time for 45 seconds). To top it all off, less than 1% of the wood chunk burned. It turned black, but no ash. It seemed to have been smoking for the first 10 mins or so, but then I left for work.

Meat was fantastic. Fork pulled easily and the bone slid out with no effort. Not overly concerned, but still somewhat confused. Any sage advice? I plan to keep on trying though. Early and often.

tak29813,

Do a reach through the owners forum, (this is the owners archive) and you'll see several threads about wood burning.

Basically you need to put the wood towards the front of the smoker.

If you continue to not get wood burn, then call CS customer service and they'll help you out.

If you want, start a new thread there, with your specific issues and we'll help you through it.