As you can tell by my subject line, I'm hesitant. I don't know anyone who has a Cookshack. So I've never had food out of one. Since there's no local dealer, I'll have to buy on-line. I'll just have to see who has the best price. My budget keeps me in the Smokette model. What do you guys think of the cart? I'm embarrassed to sound like such a wooosssssss
Mike

Hey, you can be a wooossssssss any time around here. I do it frequently.

It's a tough question.

Look through this archive and read what some users have said, you'll get LOTS of helpful info. They'll be the best source for you.

Me, I don't work for CS, I just moderate the forum, so I have a my own perspective.

1. There is a 30 day money back guarantee, unlike many smokers, so even if you got to that point, no worries if you didn't like it. So that issue it out of the way.

2. There is a difference, to some, they don't like the humid environment of the CS. It's designed that way. Makes it a whole lot easier and helpful to many smokers. Because of the insulation, its a more humid enviornment than a stick burner. Some call it "steamed" but that's not accurate. And many times some of these people are cooking in foil, so I'm not sure why they worry about that effect.

3. If you put Stick burner brisket down on the table next to some cooked in a CS, there may be some differences, but not with mine. Some HAVE to have a SR to define their que. Years ago, I helped a restaurant in Texas create their briskets in the larger electrics by adding charcoal to the box. Seems their customers HAD to see a SR for good que. He didn't change the taste, but they loved it once they saw it. I've explained to a number of users, that if you're trying to replicate the offset, you'll need to let some of that humidity out. Open the door. But it will increase the cooking time.

4. There will be a difference, because of the amount of smoke, the convection effect (you're using new smoke in an offset, vs the CS which only needs a couple of chunks) it will have an effect.

5. A LOT of stick burners, seem to have challenges with wood control and thus tend to get oversmoked meat. They've grown to love that taste and they've adjusted their methods to it. Can't really do that in a CS. You CAN add more wood any time you want, and you can cook with too much wood and get a creosote buildup.

It's different --- two different methods to get to the same end.

I didn't ask about the reasons, those will matter to you. Having to mess with the fire control, having to burn a big fire when you only want to racks, etc.

Good different or bad different, I couldn't tell you.

I will say there have been a small number of users buy them and even buy the FE and they've sent them back. I'll also say this forum is full of plenty of great feedback from owners. I'd say 99% love it and less then 1% have even sent them back.

Shoot, if I had unlimited money, not sure what I'd do (except buy about 15 different smokers just to LOOK impressive).

How's THAT for a waffle answer? Now who's being a wooossssss. LOL

Shucks ,you know all the women like a micro stick burner.

Other than that ,I'd buy me a Jamie Geer and a 10 gallon hat,and park both out on the street-just to look at.

I am using a Smokette with a cart and cover. I think it is a must to have the unit on somthing. You might look at this link Show us your Smoker Set-up to see what others have done.