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17 replies

Which smoker to buy for Ribs & where to buy

J jaredMember
I am considering buying a new smoker primarily to Smoke ribs in. I am considering a Cookshack SMO50 vs. the AmeriQue. I had looked at the Bradley but that seems too expensive in the long run. I also considered the Tex but would prefer to buy U.S.A. What it comes down to is it worth the extra money for a Amerique if I am going to mostlly do Ribs and a occasional cold smoke of some fish. Question two Does anyone have any sources for the best price? I keep noticing the Charcoal Store vs. Comfortfirst. A third source would be helpful for price comparision.
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J jaredMember
Does anyone have any thoughts as to whether I would be better off with the SMO50 or the AmeriQue. From all I see the advantage of the AmeriQue is that the temp probe will put the unit on hold when the temp is finally reached so there is less opening of the door to check and therefor less lost heat. However with ribs can you actually use the probe and is the smoker now more likly to break down as it has one more part to possibly fail? IS there an advantage to hanging the ribs on hooks rather then laying them flat on the shelf.
FM Former Member
You don't open the door and check the meat with any of the CS smokers. You use an electronic thermometer with a cabled probe that fits down through the smoke hole. When the meat reaches a certain temp, it is done. Ribs might be an exception if you wanna check pullback from the bones.

Not sure about the other questions.

Cool
Q qnorthNear Traverse City, MI
I hang ribs to avoid cleaning the racks used when laying them flat. However, I've been meaning to ask for opinions of hanging vs. flat because I've had a feeling that ribs that are cooked vertically might be drier than flat because the fat all runs off. Next rib cook I do is going to be flat to check that out.

I bought the 055 because 1) was was afraid of 'probe problems', 2) the AQ was a too big for my setup, and 3) the extra expense. Although I haven't heard of any probe problems (maybe 1), the AQ is still overkill for my needs.
J jaredMember
If I were to get the Series 50 rather then the Amerigue is it worth the diferance in price to get the SS rather then the Black exterior. I would think the Black would hid the smoke and grease better, but would like so hands on information if possible. Just my guess but dose the SS turn blue from the smoke heat or is it well enougth insulated to keep it's shinny finish, I have a SS gas Vermont Casting grill that has a great deal if blueing on its cover. any feedback would be appreciated

Thanks

Jared
FM Former Member
I have had the 55 for over a year and love it I first purchased a bradley digital smoker and it was defective they sent me another that was bad I returned it and spent more money and got the 55. Every thing that has gone into this thing turns out good I picked stainless for its durability and its easy to clean this smoker is well insulated so the ouside stays like new I hope this helps but the amerique looks like a great smoker and you can put full racks in it.
T thousandoakieMember
Regarding initial question, ribs hung and cooked vertically in a 55 are not dry. Just like all the other meats, they are extremely juicy, even when 'overcooked' to the point of fall off the bone. The 55 seem to show no signs of bluing. It's so well insulated that the exterior is only warm to the touch when operating. Now, when you pop open the door and the blast of heat and smoke hits you, it may turn your brown eyes blue! (i.e. stand back as you pop the hatch!)
FM Former Member
I've cooked ribs laying flat as well as hung on hooks. I found that when the ribs are hung on hooks, the fat running down seems to baste the smaller ribs on the bottom that would normally dry out when cooked laying down. Not to mention that the ribs are equally exposed to the smoke when hung vertically. Either way, they come out great!!
J jaredMember
Thanks you all for all the advice. Finally decided upon the SM 050 as being the most practical for what I needed. Called Hans, talked a bit and now my Amerique is being delivered next Wed. Cannot wait to break it in. Then do my first rack of ribs for the season and see how they compare to my memory of my ribs of last summer.

GO figu

Jared
wheelzwheelzSmmmmoooookin'!
Jared -- Congrats on your purchase! You will NOT be sorry or disappointed. Big Grin

If it were me, I would smoke a fatty pork butt for my first cook to make sure this puppy is seasoned well. Save the ribs for the next smoke. Butts are inexpensive and hard to mess up, very forgiving.

JMO. I know the anxious moments of waiting for you CS to arrive. Give it some thought.

Good luck!

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