Problem fixed..Thanks

I have had my Amerique since April 2012 and have not had any controller issues. Have you given Cookshack a call? I am sure they can help.

I'd call cookshack customer service.

Yes call Cookshack Customer Service, they are really cool and helpful people. Though this forum is run on Cookshack's site employees of Cookshack do not monitor or participate here. It's goofy how problems crop up at night or on the weekends, but a quick call to Cookshack usually solves all problems.

I don't have an Amerique, but I did notice that when you posted it was probably past Cookshacks business hours. I know there are a couple of employees, well maybe one (I forget her name), that posts on The forum sometimes, and I don't know how often she monitors it. unfortunately she wasn't online last night I guess.

I hope you resolved your problem. What did you wind up doing? I am guessing your experience could help someone else if they ever experience the same problem.

How did your ribs turn out?

I can’t be sure, but it sounds almost like your controller may have picked up some moisture in the vicinity of the temp probe jack.

I have never had an issue with my AmeriQue, but I would agree with the previous recommendations to call Cookshack. Their customer service is great, but they don’t normally monitor the forum

When you find a solution please check back in and let us know what the fix was

I seem to recall that someone posted, might have been Cookshack, that they had a bad batch of controllers for the Amerique recently. They are replacing them, give Cookshack CS a call, they'll take care of you.

Thanks guys. I ended up just letting it run anyways and timing it manually. I think there must have been some moisture somewhere. When I checked it at about the 2 hour mark, the probe had turned itself off and was back on time how it should have been, although it was not running. I dont know why but I have a really hard time cooking ribs in here. I dont know if it is just me or the cooker but they come out way too mushy/fall off the bone for me. I also had to throw these two racks away because I oversmoked them. I get a really good texture of ribs on my pg500 but I cant get the amount of smoke I like. Cant have both I guess.

Next time just pull all the meat off the bones and throw it all into a pot and make chili.

First, I'd call Cookshack and get the smoker working properly. You need to know that to understand what's really happening.

If your ribs are too mushy and fall off the bone, then they are overcooking. What temp are you cooking and what type of ribs? At 235*, loin backs should be tested for doneness at apprx 3.5+ hrs and St. Louis style at apprx 4.5+ hrs. Test by running a toothpick between the bones in several spots on each rack. If the toothpick slides through the meat like butter, the ribs are ready. If not, cook for 20 more minutes and recheck. If still too mushy for you, you can always dump some moisture by opening the door for a few seconds along the way.

Oversmoking is not a problem. Try using less wood. Also, type of wood has an impact. Mesquite has a heavier flavor, Hickory medium, fruitwoods lighter.

This flavor chart may help.

I have the "Elite" (smaller version of the Amerique) and love the ribs we smoke in it. Having a good working smoker and an adjustment or 2, should have you turning out great ribs in no time from your Amerique.

Thanks guys...fixing the over smoking is an easy fix. As far as the ribs go, I had them in for about 4 hours at 250 and then pulled them. They were St. Louis style ribs and were about 2.5 lbs each slab. This thing did the same thing with my jerky..just way too much moisture and water filling up the drip pan.

The weight is very important. 2.5 lbs on the St. Louis is smaller, so they'll finish faster...may have overcooked. Smokin highly recommends knowing the rib weight with larger weights taking longer.

You know your stuff. You'll master this in no time. Enjoy.