I've been really curious about what other things people are using their Cookshacks for beside just meat. Does anyone have any recipes for vegetables, potatoes, etc. that they use their Smokettes and Model 50"s for?
Bruce

Bruce,

Yes, you can smoke vegetables, we have several recipes for smoked Veggies, like tomatoes and peppers for salsa, and smoked garlic to put in butter for garlic bread, you can smoke anything from Artichoke Hearts to Sweet Potatoes, also some great smoked desserts like Apple pie with Smoky Cheese, Moonshiners Chocolate Cake, I'm sure others on here can come up with many more. Check out the recipe section on our website at www.cookshack.com.

Bruce try this one......

Take a nice big Vidalia or red onion and cut the top off.

Hollow out the core. I use a corer and stop just short of going all the way through.

Place a small amount of beef bouillon into the hole. I use a 1/2 teaspoon of Minor's.

Fill the hole with brown sugar.

Wrap in foil and place in cooker.

It will take at least 1 hour to cook.

You can also do this same thing with very thick slices...no need to core! Just plop some bouillon and brown sugar on the slice and wrap.

the cookshack cookbook as well as many other
cookbooks have quite an assortment of vegetable, dessert, and other non-meat recipes that can be smoked in your cookshack smoker.

I do redfish or red snapper on the Half shell (skin on one side) Soak in Italian dressing ,sprinkle with cajun seasoning,throw some onion circle's on the top with jalapeno's inside the onions cook til flakey. Serve with skin on it makes a bowl that keeps the juices in....

throw some corn on the cob that had been soaked in water on the next rack with the husk on it.....
(I have pictures that I was going to send for the contest but I was to busy to get them in,to busy trying to stay dry in the Houston Floods)

Try baked potato's I use a timer to turn the cookshack and start cooking the potato's before I leave work so all I have to do cook the rest of dinner....

I've also done the vidalia onions, although they didn't "carmelize" the way I would have liked. The cookbook by the Jamisons called "Smoke & Spice" is an excellent reference tool. Their follow-up is called "Sublime Smoke"- I was thumbing through it just this morning at Barnes & Noble, and it has some nice things to say about the Cookshack. I thought the recipes were a little too advanced for my tastes. The Smoke & Spice recires seem much more basic, which is what I wanted. Hope this helps.

Keep on Smokin'