What's normal for the 'Que's heating rate?

suz -- Welcome to the forum!

What kind of meat are you smoking? Two pieces weighing 2.25 # (total... or each?) is not much. I would expect it to rise quickly.

Anyway, all you are doing now is seasoning & curing your AQ. Don't sweat it.

I'm smoking some very fatty blade steaks. One is only a pound, the other about 1/1/4. They are less than 3/4" thick.

I appreciate the advice not to sweat it. I was a little concerned since my "Que was one of those that had the green and white wires mixed in the thermometer assembly. I thought maybe something else was wrong. My local retailer (Everything Barbeque) provided quick and competent customer service on that problem.

Sounds like I should just keep smoking cheap, fatty meat in there for about a week straight to season the cooker well.

Thanks, Wheelz!

Welcome.

You don't "have" to season it, it's just recommended.

And there's no real rule for how fast the Q rises it temp, too much variation in BBQ cuts.

Although those thin blade steaks really won't help season it and they'll dry out, so I wouldn't worry if they don't come out well.

Go to Sam's but a pair of Pork Butts, follow PB 101 and you'll be fine first time out.

For new users, the key is to determine if your smoke is smoking at the set temp. It should, but always check. You need a remote probe themometer to do that.

Also, check the Lessons for New Users in the Open Forum (near the top), lots of initial information for you

Thanks, SmokinOkie.
Now I have a new question. I bought a big picnic roast and attempted to use the probe.

I set the temperature for the 'Que at 225 and set the probe temperature for 165 and pressed start.

The display says (present temp) of 85 but "No probe". Please don't tell me I have yet another factory defect.

Sign me--Frustrated in OKC.

The fact that you can set the probe temp, and it's giving a reading sounds like the probe is working. Does the 85 degree reading sound right? Might want to confirm with another thermometer. If it's correct, then let it finish your smoke.

After you're through, I'd suggest removing/inserting the probe a few times, to see if the "no probe" message goes away. You should power the unit off each time you insert or remove the probe. Also, I'd try "wiggling" the probe's plug in the socket to see if the message goes away.

Good luck.

DON'T get frustrated.. this should be fun.. and a continual learning experience. To that end.. keep good notes.

Note the type of meat, cut and weight.
Note how much wood you used and what type.
Note temp you pulled the meat.
Note what you seasoned it with..
For larger cuts of meat.. Smokin's suggestion of a thermometer is right on.. I like the Taylor cable remotes that Target sells for about $15
etc etc etc.

As you go on you will fine tune your process and that process will become yours. It'll likely be similar to others here on the forum.. but the fine tuning will provide the taste you like. It may take a number of iterations to "perfect" it tho.. That's what I condsider the fun part. Experimentation.

If your Amerique says "no probe" when the probe is plugged in, try pulling the probe plug out slowly and see if you get a reading. I had the same problem when I first got my Amerique and was able to fix the problem myself. I found the grounded wire to the probe jack was grounding to the tip of the plug when plugged in. I removed the back of the Amerique and moved the braided wire aside and problem solved. I made a post at that time "Amerique probe problem". You can probably look into the socket with a flash light and if you see a wire running across the socket, good chance you have the same problem. Good luck!!

I have had this problem also. I noticed if the meat is too cold (under 40 degrees) You will get the "no probe" error. I did all Gregor said above. No help. Try to leave probe in and you may see temp. display once it gets warmer. I am thinking it is in the circuits that only allow above a certain temp to work. Maybe QS can test this and place in manual.
Just a thought

Cooked my first Turkey the weekend before Thanksgiving for a test. Then an another on the big day. We had a large gathering so the better half put one in oven. Had to break it to her mine was way better. Brineing two chickens as we speak to try tomorrow. Can't wait

I agree with what JKREZ said, I find the Amerique's probe wants to sometimes read "No Probe" when inserted into cold meat at start of smoke, but will then later register as meat begins to heat up. The first time this happened it was frustrating as neither I nor over-the-phone CS customer service (which is still great!!) could resolve it, and I needed to cook the pork butt that day. But as the oven & meat warmed-up, the probe then began to register temps. I since have had similar incidents when meat is cold, but now don't worry about it anymore.