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4 replies

Smokin' on the AQ.......

FM Former Member
Hi All,
Been lovin' my AQ for the past couple of months. I tend to put in more chunks than recc., but I like a LOT of smoke. Only problem I have found is thermostat..does not stop at set temp...either up or down for quite a while before it settles down.Could be all the wood I'm throwing in.
Was in Md.a few weeks ago and had some of the best ribs and chicken I ever stuffed my mouth with!!! Fella had 2 Southern Pride BIG smokers and used a simple rub on the baby back ribs (1.75 lbs - 2lbs)just rubbed top..threw them in. Used hickory at 240 degrees for 3 hours. No turning or opening.
Chicken had back cut out then split in half. Kosher salt only and in the smoker at 275 degrees for 2 1/2 hours.
Used a ketchup and cider vinegar based sauce ...only on the side...no turning...no apple juice spritz...never opened the door till done with ribs or chicken.Try a blind tasting with Heinz and Hunts...tell me what you think)
I tried the same times and temp with my AQ. After a few tries, pre warming the box got me to about the same times give or take. THE BEST I'VE EVER MADE!!!!!!!!
Happy cooking and thanks to all of you that gave me advice on buying COOKSHACK!!!!!!!!!!
Herb
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FM Former Member
Hi Hook...
Yes...I pre-warmed to 260... then threw in a few chuncks of hickory that I chopped into 2x1" pieces or so...got them smokin' a bit and put in the room temp. ribs and reduced to 245 and let the temp. adjust accordingly. Finally set to 240 and let them cook for about 3 1/2 hours from the time I put in the ribs.
Same proceedure with the chicken...just higher temps to start and then 2.5 hours at 275 degrees.
Use at least double or triple the 2 oz. of wood recc. Smokes like crazy and the meat is impregnated with it. Do not understand why they caution NOT to go over 2 oz...it is just not enough smoke flavor for me and I have not seen adverse results, other than somwhat fluctuating temps. Works for me.
Wonderful bite to the ribs...not "fall off the bone" and not too tough...everyone loved them.
Regards,
Herb
T tomMember
The recommendation is to start minimally and adjust to your level of satisfaction/taste.

Not all foods handle the same amount of smoke,not all sizes,not all cookers.

Not all woods produce the same flavor,over the same time periods.

Not all cookers cook the same,and 225º is a pretty common starting point.

Some cookers are wet,and others may be more dry-due to airflow.

Some folks like a minimal smoke on seafoods and poultry.

Just a couple of thoughts,as you learn your cooker.
FM Former Member
quote:
Do not understand why they caution NOT to go over 2 oz

The caution on the amount is a "safety" thing I am told. Has to do with gases from the wood and presurization of the cooking chamber. Quite possibly a UL qualification. Call Tony, he will explain further.
Personally with 2 vent holes in the AQ and only one im my 055, most likely not a big issue. With my 055 with sometimes 3 or 4 probe leads through the single hole, it does "puff" (no pun intended) a bit stronger than my AQ.
Rob

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