cookshack 50

Cookshack stopped making these units at the end of 2009. The SM050 was replaced with the SM025 and SM045. Hope this helps.

Thanks Dara, it still amazes me that I found a new in the package 50 that was made in 05.....Dick

A SM050 is a nice machine !! A real no bs tank. You cut up your briskets and slabs a little you got 5 14x14 shelves to work with !!. A pork butt in a 50, wow !!

I went from an SM008 up to a SM150 - I love having 5 shelves. Good luck !!

Ok everybody, my first smoke is done! Not a very good experience but, I am encouraged to press on. I did a 3# rack of nice baby back ribs with the c.s. rub and 2 oz. of hard maple for 3.5 hr. at 225 degrees. The meat was perfectly cooked but, very strong. Anybody have experience with what I call "hard Maple"? The reason I want to use it is I have almost a lifetime supply of it. The company I worked for use this wood for a wear block on heavy duty log chain conveyors. We purchased it from a supplier in the southeast. It is more dense than oak and smoke beautifully. Any experiences or advice?......Dick

Try less wood. I know you have access to the almost lifetime supply but if you don't get good results using it then it's not worth using. I have the same rub and get terrific results.

I found an assortment of smoking woods, cut and pre dried that I LOVE. A box has 88 pieces: cherry, red oak, maple and hickory. Each piece is roughly 1 x 3 inches and weights just 2 oz. For ribs I prefer apple wood or maple.

Thanks Mike, I will try less wood. That was on my list to try. I will try one thing at a time. I have no experience with the various rubs but, will give the c.s. another chance. We have a "Johnny's" out here that we like to use on most of the "grilling" meats, so that will be next with half the wood. Thanks......Dick

I would make sure the wood is not treated with anything before it gets to you. Like Mike said, try 1/2 the amount next time. I have used more than 2 oz before with out a problem, perhaps you are more sensitive to the smoke taste. Everyone is different when it comes to ow heavy they like it. Let us know how it goes.

I would not use that wood again. It MAY be treated with something or just not be suited for smoking. It's not a Cookshack product but I have purchased numerous boxes from this fellow. The assortment is quite nice, gives you a chance to try four types of wood at a pretty reasonable price.

http://www.ebay.com/itm/Ultima...&hash=item2a279eaf32

I have a box of hickory from this fellow. Very nice flavor. Clean wood. Good value. Smart packaging insures the most wood for the size of the shipping box.

I've used hard maple cut offs. I do woodworking as a hobby. Haven't had a problem with it. I'll usually do two chunks of wood for ribs. Lately it's been peach or maple.

Also, what do you mean by very strong? Strong smoke taste? Strong salt taste? Strong something else taste?

being a newbe I would say it was strong smoke. I'm about to sit down to a whole chicken smoked with 1oz of maple. Chicken was 5.8# the ribs were 3# with 2oz of maple. I am not used to the cs rub either so it might have been that. More to follow......Dick

Ahhhh the chicken! It was delicious, I find that the skin takes most of the smoke. It had a strong smoke odor while the meat was very delicate. I used a johnny's rub which what I am most used to and it was as I expected. I think some of the "strong" character I experienced with the ribs was the c.s. rub. Like everyone says, experiment and keep good notes........Dick

Hmmm... Did the rub come with the smoker? Or did you buy some additional new rub? If it came with the smoker, you realize you were using 7-8 year old rub. Don't think rub gets better as it ages. That may have been one of your problems.

Yes Andy, I did use the '05 rub on the ribs. mmmmm, I think you may have something. I used my maple both times but, not as much on the chicken. I think it produces a very intense smoke. With the skin on the chicken I could have used a full 2oz. In defense of the cs rub, it certainly has many more ingredients in it than the johnny's. I'm a bit of a weenie when it comes to strong spices so it could be my taste. I have more of the original ribs so am anxious to do some more experimenting. I have some hickory and cherry chips from my old big chief. I'll try some of those. My only experience in smoking was with the chief and my salmon catches. I feel very comfortable in producing good results with the fish......Dick

Don't let the number of ingredients throw you. I've got a Santa Maria rub with six ingredients that is pretty strong. My Memphis rib rub has 14 ingredients and is fairly mild. So unless you can tell by the ingredients and quantities (which I can't very well like MaxQ), it comes down to tasting it or seeing recommendations by others.