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Chaplain Bill, Tuff's Smokin' Grill, Wheelz
|Start your Smoking Adventure Here|
Start your Smoking Adventure Here
|Cookshack Smoker Owners|
Cookshack Smoker Owners forum is a great place to ask questions when you want to learn about your smoker and how it works. Questions about how to smoke something should be posted in the Open Forum. If you just want to learn about your smoker and how to operate it -- this is the forum.
Anything 'que! This is the place for cooking and technique posts.
|Why buy a Cookshack / Which Model to Buy?|
Twoof the most frequently asked questions. Some good info here, maybe a few testimonials.
|FE/CS Pellet Smokers|
Fast Eddy's by Cookshack (FE/CS) Pellet Smokers
|FEC Owners Forum|
Fast Eddy Cookshack Owners forum is a great place to ask questions, compare notes, and get more information about your FEC.
|FEC Open Forum|
Welcome to the FEC Open Forum where you can post general Q discussions about Fast Eddy's by Cookshack pits.
|FEC Contest Discussion Forum|
Welcome to the FEC Contest Forum where you can read and post about Fast Eddy's pits in barbecue cook-offs.
|CS Grills and Charbroiler|
Welcome to the newest line of CS Products. Using 100% wood, these grills are the finest products available. Come on in and see our newest products, we've created new homes for each, as the number of owners has grown and grown.
|Cookshack Charbroiler (CB)|
Welcome to the Cookshack Professional Charbroiler Forum, featuring the finest Restaurant capable Grill using 100% wood.
|Fast Eddy Pellet Grill (FEPG)|
Welcome to the Fast Eddy Grill Forum, featuring the finest pellet grill available.
|Grilling Recipes (FEPG)|
Welcome to the Grill Forum hosted by Smokin' Okie(TM) all about direct & indirect grilling with specific recipes
|Additional Smoking Topics|
New forums for some new BBQ topics
Post your Brisket questions here
|Pork (Butts, Loins, Tenderloin)|
Have questions about Pork? Butts, Shoulders, Hams, Bacon? Post your questions here.
|Bacon & Ham (Curing and more)|
Have questions about Pork Curing? This is for Hams and Bacon. Other questions about curing should be in their specific Protein folder (Beef, Seafood, etc)
Re: Bacon Resources (AndyJ)
|Ribs (Pork and Beef)|
Have a question about Pork Ribs? Post it here.
All things poultry post your questions here. Just not Turkey, it has it's own forum.
For question about all other Beef Topics (not Brisket or Prime Rib), post your questions here.
Post your favorite recipes, with the name of the recipe in the subject line so it's easy for the rest of us to find it!
|"Best Of" the Cookshack|
When we find a really good thread, here's where it goes. LOTS of great reading and info. We hope you enjoy.
One of our MOST popular Topics. All things about Standing Rib Roast/Prime Rib, so post your PR questions here.
This has become such a big topic, we're giving it its own forum. Enjoy
For question about all other types of meats that don't have their own forum this is the CATCH ALL forum post your questions here.
If you are in the foodservice business, this is the forum for you. Open to chefs, restaurant operators, caterers, deli operators, meat processors and markets ... anyone in retail foodservice. Welcome!
Packer Vs. Flat (Tuff's Smokin' Grill)
More "Popular" individual topics are here, as well as Archives for the Forum and Owners Section
Select Jerky Topics from the Cookshack Forums.
Select Sausage Topics from the Cookshack Forums.
Post your Seafood questions here.
Have questions about Thermometers? Check here
Have a question about which wood to use? Have a look here
|Owners Archive -- Questions about your CS Smoker|
for all you new Owners, check here for some frequent questions about using your New CookShack Smoker.
This post is a general archive of forum posts. All posts, after 60 days, may be moved to this archive if they are not active.
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