Just curious...

I think a fair bit of the owners out here have WSM, ECB, Offsets that they use.

Those that do, seem to have a preference for what they like to do in a CS and what they like to do in others.

Me, I have my 150, traded one 150 into a Pellet FE100, have a Genuswine and still have my original ECB from 1970something.

Smokin, just what do you do like to do on each of your different cookers?

I still have a brinkman offset that I think produces excellent turkey. Plus a weber grill to grill on, plus a gas grill the lil woman uses while I am away. The cookshack is great but I still cook on all the others.

I'm glad to see that I'm not the only one out there with multiple modes of cooking. My wife thinks that one grill/smoker is all that is necessary. Now that I'm talking about building a big offset and possibly a big baby(2 - 55 gal. barrels) she thinks I am nuts and can't imagine why I would need more.

yeah... I like my smokette for butts and briskets, but still do ribs and chicken on a weber kettle.

woodburner,
I'll second that comment, I do steaks and chicken on the kettle, the ribs, brisket, turkey, and cheese get done one the CS.
Just smoked about forty pounds of link sausage for a friend of my in the 009, took two loads...

I use my offset way more than my cookshack, I like the flavor of food cooked over wood better. I use my smokette for pork butts when I don't have all day to spend watching a fire, also use it to make smoked salmon and shrimp. I am still trying to make a good batch of ribs in my smokette, but to be fair I havn't tried that many slabs in it. I don't care for whole chickens done in the smokette, they come out great but not quite the taste/texture I am after.
All that said, I don't plan on giving up my cookshack any time soon.

I actually do everything in a CS but now I'm testing a lot in the FE for CS.

I do have a preference for chicken and ribs in my new FE/CS since I do them in the 275 range, but I like my chicken in a CS if I don't want the skin on OR I plan on finishing on a grill for presentation.

The ability of the CS's to keep a high humidity level are great.

I prefer salmon and other fish in a CS.

Briskets and butts come out great in my CS.

About the only reason I don't use my CS is for higher heat ranges and maybe a little more dry heat.

And I have a Genuswine for sale, not using it at all, now that I have the pelletcooker.

Genuswine for sale

Old thread, but I'm glad to see other folks use different implements too. I've never had much luck with spares on the Smokette. I am sure if I took the time I could get it down.

This weekend I did a shootout for an article. I BBQ'd spares on a Weber and my offset, world of difference. I obviously don't know how to do ribs on the charcoal Weber, but in the process I did turn out the best ribs I've ever done.

I love the Cookshack, but I use it primarily for smoking.