Well, I'm the proud new owner of a Cookshack 08 Smoker! I'm an Okie transplant to Minnesota and the BBQ is absolutely horrible up here. Being an Okie and partly growing up in Texas, I am a pretty picky BBQ eater. I'll be doing mainly beef ribs, brisket and poultry...bologna too (it's really good smoked but what isn't?).

I've read that you need to season your new smoker and some folks suggest doing a "cheap meat" to help the process. Does it matter what kind? I was thinking hot dogs. It doesn't get much cheaper and fattier than hot dogs. Any suggestions?

First off WELCOME to the forum !! To season your smoker you need to put about 4-6 oz. of wood in set it to 225 and close the door for about 4 hrs. EMPTY of any product NO MEAT !! After that most would suggest a nice big fat pork butt, you do have a remote thermometer don't you ?? I'm sure others will address this to .

Good Luck
Mark

I don't have a thermometer yet. I was looking at those online today. Does anyone have any experience with the remote model at Brookstone? It's a little pricey but it would be nice to read the temperature remotely.

Go to a box store ,like Target,and buy a Taylor for about $15.

There are lots of suitable inexpensive brands,probably made by the same chinese prisoners.

I had a brookstone, you could'nt set the temp. for your need's. I have several, for back-up, Maverick remote's w/the "remote" part for inside and they work great never had a problem ..

Just my .002

Mark

Welcome threedog. I hope you enjoy your time spent here.

I was drawn to Cookshack for the same reason--grew up in Texas and moved to a place where BBQ is anything doused in Kraft BBQ sauce.

Following is a link to the Maverick ET-73 probe. It has a wireless remote, so you can monitor temps while you're away from the smoker.
http://www.thegadgetsource.com/Merchant2/merchant.mvc?S...ct_Code=011502013733

Sweet. I'm a total gadget guy too. I'm ordering my today. Thanks Dennis!

Dennis, got this from your link:

quote:

Product '011502013733.' not found

I went to the link www.thegadgetsource.com and did a search for their Maverick ET-73 product. The posted link was dead for me too. Sometimes those long string links are "sessions" that expire and won't work in a post.

The dot added to the end of the URL broke the link. Here's the real one.

http://www.thegadgetsource.com/Merchant2/merchant.mvc?S...ct_Code=011502013733

Did my first brisket today. About 6.5 pounds for 8.5 hours. I think I used too much wood. The outside was very black and the outside tasted somewhat bitter...almost metallic but it was a definite smoke flavor. I am not used to such a well contained system. I'm going to try another one next week with about 1/3 the wood.

how much wood did you use?

If you used much iodized salt in the rub, it can cause a metallic taste, but I agree it was probably too much wood. Good reason to do another cook!

OK...it's been a week or so and I'm back! I've got 6 split chicken breasts w/rub and 3oz of applewood. I'm going for 225 for 4 hours. Any other suggestions?