I am in the process of buying a new smoker. Been looking at the cookshack models. What is the difference in taste and appearance between the all electric cookshacks and fec 100. Do you get good bark on the product or does it taste steamed? Do you get a smokering with either one. Alot of people tell me you can tell when something has been cooked in a cookshack. Also looking at traeger and backwoods, but like the idea of set and forget it. The fec 100 looks good, but kind of pricey. Any thoughts on the quality of the meat on a cookshack versus, charcol and wood like a backwoods smoker?

Greetings BBQTAXDR and welcome to the forum. Let me tell you my experience with the Cookshack.

I started out smoking on a Weber Kettle about 30 years ago. That was back when Weber had not yet invented the side rails so I made some out of sheet aluminum and they worked fine. From there I graduated up to an el-cheapo Brinkmann. From there up to an offset. I've smoked with charcoal, I've smoked with logs. I've used hickory, red oak, white oak, cherry and apple. I finally got tired of all the work involved with the offset, sold it and bought a Cookshack. The product I'm turning out from that little cooker is better than anything I've ever done with any of the other cookers and the amount of work is practically non existent.

No, the meat does not taste steamed but it is more tender and juicy. No there is no smoke ring but who cares. Smoke ring has no flavor it's only cosmetic and smoke ring is just a reaction to the nitrites in the smoking medium. Yes, there is bark. Not the thick crunchy kind you get from an offset. It's thinner but more flavorful. And, if you've ever frozen BBQ you know that no matter how crunchy your bark was when it went in, it'll be mushy when it comes out.

I'm extremely happy with the Cookshack and wouldn't have any of the other models you mentioned because they all involve more work and I now know that it would be hard for them turn out a product as good as what I can get from the CS.

So, there's my two bits worth. Hope it helped.

EZ

Hi, BBQTAXDR,
We have the SM150 and the FEC100 both. They both do great for what they are designed for. I was really attrated to the SM because it was easy to operate, turned out a consistent, moist product, but the FE is better for faster cooking. You get a good bark on both, but not a thick burned bark. Jack gets a smokering using both models, but I think that's just an appearance thing, it doesn't seem to affect the taste whether we get a smokering or not. I like the FE for the higher heat setting. It's good for chicken and we cook biscuits in it too. Put the biscuits in, followed by the chicken. I think you can get used to using either with great results, just play around with them.
We have had to replace the auger pin in our FE, but the people at customer service talked us right through the whole process.
I love both smokers.
Peggy

hi and welcome!!!
the secret to a smoke ring on an electric is pretty ez. dead cold meat into dead cold smoker. works every time.
the biggest thing about the fec is the higher heat temps but to be honest our two sm150's are the work horses (and when i needed more capacity i got another sm150. enuff said there) don't get me wrong i like the fec alot but if i was required to only have one smoker it would be the sm150 and that is quite a change from my opinion one year ago.
if smoke ring is way high up on your priorities just give the meat a rub with mortons tenderquick let set 30 or so mins and rinse it off. big smoke ring there!!! by the way most sanctioning bodies do not even have a smoke ring requirement anymore.
if you are competing then you are locked into the fec or backwoods or take a look at stumps.
hope it helps some and it about gutted me giving you the old comp cheating trick with the mortons but so be it.
jack

Jack,
You've never used tenderquick on anything we've sold or entered into competition! What a terrible thing to say! Wash your mouth!
Peggy

LOL

Ok you two, should we be looking the other way and covering our ears??!!! or will you play nice!!!

I don't understand all this talk about no smoke ring with the FEC. Go to my web site and look at the brisket being preped for turn in. We do not use tenderquick.
billandthedixiechicksbbq.com
bill

Very nice website.. but, I couldn't find the pix you referenced.

ok!!!!!
at no time have i ever used mortons tenderquick for a smokering or even flavoring in either my fec or anyone of our two sm150's. it just isn't neccessary as both units produce beautiful smoke rings.
i guess i just got carried away when i saw the words "can't get a smoke ring". but please note that i did ,do and forever will feel that it's use (or even onsite possesion of tenderquick or any similar product) should be grounds for an instant disqualification at any contest.
i feel much better now
and washed my mouth out as ordered
jack

Any other comments regarding cooking comparison between the fec and all electric cookshacks or as compared to the backwoods smoker or traeger? I am having a tough time deciding. Anyone have experience on a traeger. How si the bar on that unit?

bbqtaxdr,

What is the intended use of the smoker?

Backyard cooking for friends and family?
Competition cooking?
Catering?
Restaurant?

How much capacity do you want?

Want to smoke a chicken for dinner every couple of weeks?
Want to turn out killer pork butts to impress the boss?
Maybe you need to produce 600 lbs. of turkey breasts per week?

Telling us how you intend to use the smoker will help us narrow down what you need.

Donna

I will use it most for backyard bbq for like 15-20 people and maybe I'd like to do some competition bbq, but I do like a nice bark and smoke-ring, I know it has no taste, but I like the look of it. Also want to know how a traeger compares to cookshack. I like the idea of pellets.

quote:

Originally posted by bbqtaxdr:
Also want to know how a traeger compares to cookshack. I like the idea of pellets.

Don't think many in the forum have a traeger. You might search on that word, as someone asked about them in the last two weeks and I think they pointed to a Traeger forum.

A pellet (which CS uses in the FE) and the Traeger are actually different cookers, using the same pellets (even the same controller until CS came out with the new IQ3). The majority of what Traeger sells are grills that you can use for smoking. The CS FE's are smokers that use pellets. Slight distinction but there is a difference basically in how the smoker is constructed. The grills work well for smoking and pellet cooking is easier than any offset as you don't have to tend the fire.

It's a different heat (more dry heat like a log burner) than the CS Electric which is more a moist heat (the unit is sealed and insulated very well)

There is absolutely no way to "explain" the difference easily, the best is to try to find one and taste the difference. You're really comparing apples to oranges to limes. Very few people have all of those or have even cooked on all of those.

Also, FYI, CS has a 100% money back 30 day guarantee.

The comments in this forum will tell you that the CS (either the electric or FE) are exceptional and provide consistent Q.

Smokin' mentioned our 30-day money back guarantee. People who are undecided sometimes purchase with the intention of sending it back if they don't like it. To my knowledge we have never had one come back. Oh, wait, one guy from Indiana send his back because he decided he didn't like smoked food at all in any form. You can't win 'em all!

I have talked to a couple of people at trade shows who stopped by when they saw our exhibit to complain that they don't like their Cookshack. In each case, when I questioned them about what they didn't like, the response was "well, I cooked in it once but I didn't like the food." They had not read the instructions, looked at the cookbook, visited the forum, called customer service or anything. Just shoved a hunk of meat in the smoker with some wood and let 'er rip. Good grief. Even something as simple to operate as a Cookshack or FEC requires a little information. I got them hooked up with some resources, and as far as I know they are all happily smoking away.

Since the consensus seems to be that all the smokers you are considering will do a good job, my next recommendation is that you consider who you are buying it from because you will probably have a relationship with that company, at least for a while after you make your purchase, if not longer. Now I am going to make a little pitch for Cookshack:

My dad started making smokers about 45 years ago, and we have always operated with the philosophy that we are helping people solve problems while making a fair profit. Cookshack has steadily grown from a backyard operation to what we are today. We have a crew of dedicated people and we continue to do our best to make good quality products. We are very customer service focused. In addition to improving our products based on what people want (the AmeriQue is a great example of this), we have cooking classes, this forum, well-trained support people, a monthly newsletter, we have published 3 cookbooks, and we are always available to help our customers. I am one of the owners, and my cell phone number is 405.361.2196. You can call me any time except in the middle of the night (I need my beauty sleep, LOL). I am semi-retired and I have a life besides work, but I am always glad to talk to a customer because you are that important to us. And we have the aforementioned money back guarantee. This is not just a bunch of sales hype, we put our money where our mouth is. Ask anyone here.

Well! I have never done that before -- thrown out a big Cookshack sales pitch on the forum, that is. So there.

Any questions?

Donna

Where are you and the cooker going to be located?

Wind,rain,temps,and availability of fuel could all be an issue.

What is your cooking background?

Who all is going to be using it?

The Backwoods are fine cookers,but would have the longest learning curve and require the most attention, during long cooks that build bark and smokerings.

There are several folks out there that have copied them.

The traditional CS would have the shortest curve.

As to your concern about the quality of the product.

Our team cooks on FEC s and we have cooked on customized Traegars[built as copies of FEC s].

It would be unusual to see competitive teams using traditional Traegars,although not unheard of.

I also have traditional Cookshacks for home use and would be thrilled to cook with them in comps.