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    Smoker Oven, AmeriQue, with Digital Cook and Hold Controller

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      Purchase Smoker Oven, AmeriQue, with Digital Cook and Hold Controller

      SKU: SM066 Smoker Oven, AmeriQue, with Digital Cook and Hold Controller

      11 Reviews
      $2,375.00

      Features:

      Cooking Capacity: 50 lbs. total capacity
      Cooking Area: Qty (4) 14" x 18" (35.5 x 42.72 cm) Nickel Plated Grills; 1,008 square inches.  
      Temperature Settings: 140°-300° F
      Shipping Weight: 175 lbs.
      Included 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.
      Fuel Usage: 1-2 oz. of wood for every 60 lbs. of product
      Construction and Insulation: Double Walled Construction surrounding 850°F Spin-Glas® Insulation - it keeps the smoker cool to the touch.

      Proudly Made in the USA!

       


      Cookshack's SM066 (Amerique) electric smoker oven is easy to use, quick to clean and simple to maintain. Cookshack technology has eliminated the need for labor-intensive operation of old-fashioned pit smoking. Find why we are one of the top choices for backyard cooks like you!
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      Currently Viewing Reviews with a rating of 4. Click here to reset.
      4.91/5 Stars out of 11 Reviews
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      Verified Buyer
      Almost too easy!
      4
      David van Wingerden | April 25th, 2020
      We have owned this smoker for nearly 2 years now and have really enjoyed using it. We have done everything from lamb, turkey, every piece of pork that should be eaten, same for beef. We can definitely high recommend the AmeriQue and will enjoy it for some time to come. My favorite part is the ability to put the meat probe in, set the desired temp and if i get distracted, and the pork butt hits the magical 190, this beast drops the temps down so i don't accidentally over do it. I have 2 recommendations for improvement: 1. Add wifi capabilities and a graphing software so i can see and record my temps. As i teach my boys how to smoke meat, i'm training them to track the temps the probe shows and compare it to what the pro's recommend. This way they can compare themselves against either that or the plan we set out when we started. 2. There should be extra holes in this box for better cross ventilation. It is still difficult to get a good bark on certain cuts of meat, because it just stays too moist in the box itself. Probably the ability to have 2 small holes on the side and 2 on the top? All adjustable? Otherwise, that Thanksgiving Turkey doesn't really have crispy skin, unless i throw it on my Kamado. Likewise with the pork butt. Regardless, this has been very helpful when feeding 120 people about 50 pounds of pork butt and a huge time saver.
      Review Smoker Oven, AmeriQue, with Digital Cook and Hold Controller