|
|
|
AmeriQue Model SM066
$1,849.00
AmeriQue Model SM066
|
Product Details
AmeriQue Smoker (SM066) Never again will you be surprised by what's coming out of your smoker! Get championship results every time! Featuring digital technology, the AmeriQue allows you to smoke-cook your meat at a temperature and time that you set. When the cycle finishes, the AmeriQue automatically goes into its hold cycle. One of its most popular features is its meat probe, which allows you to set the desired internal meat temperature. When the meat reaches that temperature, the smoker automatically goes into its hold cycle.
| Construction | Double Walled Stainless Steel Interior and Exterior |
| Insulation | Double Walled Construction surrounding 850 degree F Spin-Glas Insulation - it keeps the smoker cool to the touch. |
| Dimensions | 20.5" W x 21.5" D x 39.5" H |
| Cooking Capacity | 50 lbs. total capacity |
| Cooking Area | Qty 4 - 14" x 18" (35.5 x 42.72 cm) Nickel Plated Grills |
| Cooking Surface | |
| Fuel Source | Electricity |
| Pellet Heat | |
| Fuel Usage | 5 lbs. hickory wood will last for many loads |
| Temperature Settings | 140°-300° |
| Hopper Capacity | |
| Controllers/Firepots | Digital IQ Controller with Meat Probe; cook to an internal temperature with the probe or set the oven temperature without the probe. |
| Electrical Requirements | 7 amps, 120v Single Phase, 1000w heating element
Power cord approximate length 63" (may vary by +/- 6") |
| Certifications | Proudly Made in the USA! |
| Standard Equipment | Your AmeriQue will arrive with everything you need to start smoking immediately. Included is a meat probe for accurate internal temperature, 4 grills, 2-position side racks, 5 lbs. hickory wood will last for many loads, stainless steel wood box, Casters for ease of movement, stainless steel drip pan for easy clean up, "'Smoking at Home" cookbook with tried and true recipes, & Operator's manual to get you up to speed fast. |
| Optional Equipment | Optional accessories include a Cold Smoke Baffle, Cover, Seafood Grills, and RibRacks. You may find yourself smoking fish, cheese, and other items you have not even thought of yet! |
| Shipping Weight | 150 lbs. |
Ordering is through a secure server, and your purchase comes with Cookshack's Unconditional 30 Day Money Back Guarantee: If you are not 100% satisfied, return it within 30 days for a refund, credit, or replacement of the smoker. That's it. No hassles, no worries. If you don't like it, send it back. We will cheerfully refund your money, credit your account, or replace the item. So what are you waiting for? (Please note: Customer is responsible for payment of outbound shipping and return freight. We provide packing materials for all returned smokers except Fast Eddy's by Cookshack Models FEC500 and FEC750. Buyers of these units are responsible for packing, shipping and returning these units to us in good condition.) Cookshack's Limited Warranty is as follows: 90 days from date of purchase, parts and labor; 2 years from date of purchase, parts only. Replacement parts are warranted one year from date of purchase.
You may also like:
| |
|
|
Customer Reviews:
Excellent Results!, 1/19/2012
By John (Westport, CT)
I have owned the Amerique for about 5 years and it has served our family well. The results are consistent and excellent. We have cooked for large parties filling the unit to the brim and the results have also been excellent.
A while back, we had need for some customer service and the people at Cookshack were entirely helpful. The Amerique is a great way to go if you want terrific BBQ, a useful low heat oven without smoking and predictable results. AmeriQue after a year and a half, 9/4/2012
By Robert (Johns Creek, GA)
I purchased the Amerique a year and a half ago. We like to entertain and last weekend was the real test. I cooked 2 chickens, 6 racks of back ribs, and a 14lb brisket in one session. I set the temperature at 225˚ and the timer for 6.5 hours and put 2 chunks of hickory in as well as all the meats. After 2 hours I removed the chicken that was perfectly cooked with good skin color. I added one more chunk of hickory as the original wood was gone and the other meats looked like they could use more color and smoke. After another 2 hours (4 hours total) I removed the Cookshack rib rack with 6 racks of picture perfect dry rubbed back ribs. Then after another 2.5 hours the brisket was done and I let the smoker hold that until I served everything a couple of hours later as I had kept the chicken and ribs in the oven at 140˚. Next time I think I will put the other meats back into the smoker as it seems to keep the meats more moist than an oven. Our guests raved everything they ate and how juicy, tender, and delicious it all was. Cleanup was a cinch, just took the grills and the racks and ran them through the dish washer, removed the foil at the bottom and over the wood box, wiped down the bottom, dumped and cleaned the drip pan and I am ready for the next time. This a truly awesome unit that lets me turn out professional quality smoked meats, thanks Cookshack, and did I say this is American made! Great Smoker!, 11/19/2012
By Kern (Enumclaw, WA)
I got my Amerique a year ago and have used it more than a dozen times. It is an outstanding piece of equipment and its relatively high price is supported by the quality of its construction. I've done chickens, turkey, salmon, pork ribs and jerky in it with great results especially on the meats that cook at 225F and above. At lower temperatures it is like taking a shotgun to a fly swatting party. Here's the problem:
To create smoke the burner must be on. But, the burner generates so much heat that the well insulated smoker burner in not on much at lower temperature settings - even when the outside temperature is 40F. Thus, not a lot of smoke is created at salmon smoking temperatures of 150F or so. I've tried Cookshack's cold smoking baffle and this helps somewhat as do smaller chips. But, I've also had \"flashovers\" where the chips catch fire after being on 15 minutes - five minutes less than Cookshacks maximum recommendation for the cold baffle. So, rather than getting rid of my Big Chief I now smoke salmon in this for about three hours and finish it in the Amerique.
All this could be easily solved electronically. Doing so would make this a true 5 star unit. |
|
|
|
Follow us
Pinterest
YouTube
Facebook
LinkedIn
Forum
Sign up for the Backyard BBQ Newsletter