Thinking of upgrade?

Good to hear from you.,as you've been around almost as long as Smokin' and I.
You've probably seen my stories about the smokette from a decade ago,and I wouldn't part with it.
My boys still haul it around in the pickups,to different cattle operations,and beat it to death.

It will go on forever,so I guess you could keep yours for added flexibility.

I have a CS 160,1996 model,and I won't part with it.
It does so many things great.
You probably know the team has several series of FEC 100s,and we won't part with the original ones-because they do so many things great.
Yes,we have the new ones.

You are already a fine cook,and the AQ won't make you better,but the new owners may tell you how a decade[in your case 50 yrs] of change is different.

Personally,if I ever added a new one,just in case,I'd never part with the old warhorse.

It will always be great.

Just my $0.02

I guess I may have worded it wrong, I wouldn't be dumping the smokette, I will be keeping it and using it also.

I also have a 48" SS propane smoker from cabelas, bought it for sausage because it is to hard to hang in the little smoker, also I can get higher temp for those pesky yardbirds, but it is difficult to keep steady temp and weather conditions definitely play into it.

I am one of those chicken skin people I guess, I like a nice browned skin that has a pleasing texture as you eat it.

Will the extra 50 degrees in temp of the Amerique give me that on whole birds, parts aren't a problem so much as there is a hot grill available to crisp up skin.

Yes Tom I have been here a while I don't post much but come and read through things often, this is a terrific place.

I have had my Smokette for 6 or 7 years. The only problem I have ever had with it is when I smoke wings I have to load it 2 or 3 times to get the job done. I purchased an AmeriQue several months ago and use it every weekend. The extra capacity, digital controls and the temp probe are well worth it. I still use my Smokette from time to time so I plan on hanging on to it.

quote:

Originally posted by shtrdave:
...
Will the extra 50 degrees in temp of the Amerique give me that on whole birds, parts aren't a problem so much as there is a hot grill available to crisp up skin.

Yes. More times than not, I do my chicken in the 290 range. Don't know why I settled on that temp, just did.

There seems to be a point, somewhere around 275 that once you get that hot, then the skin/fat can render fully.

Love my 55 and a bit more tempature would be nice. But I wonder if the newer ones with more advanced electronics will be trouble free long term?