Looking to get some new equipment for my smoking/grilling/cooking and wanted to see what some of everyone’s favorite tools, pans, toys, pots, thermometers, knives, etc. we’re. Really looking to see what everyone uses other than their grill/cooker to get some recommendations for some gifts for the upcoming holiday season. Please name the product if there is something you really like. I am looking for specific products that you guys like.Read More...
I am trying to repair a very old 2003 and abused SM260 that I was given as a non-starter. I have so fare replace one of the heating elements which was snapped, and the thermocouple (also snapped). I have fixed the controller so that it at least turn on now (dead mosfet) and replaced a lot of the old generic components. In essence everything powers up and i can press start but nothing happens, and i cannot measure any V on the SSR. The only thing that stands out is that it starts up with the...Read More...
I have a SM-160 smoker that is 12 years old. I have kept it very busy smoking items for family and hunting crew and was very happy with it. Over the past year, the wood chunks have been igniting with a acrid smell that requires removal of wood to prevent ruining my product. I have been in touch with Woodshack's support team and they have been very responsive but unable to pinpoint the issue. Here are some of the things I've tried: Is unit clean ? yes, looks like new Replace seal around door.Read More...
2004 model 160 not functioning properly, display shows 100 degrees, oven heats to set temp and shuts off, then resets. Telephone call to CS, they say its the control board, $1200.00 replacement part. Not willing to spend that, but hate to scrap this smoker. Anyone had any success bypassing with a PID controller or other fix? I have read some old posts, but nothing current with this smoker.Read More...
Hello, I have an 6 year old SM360, and have just bought a replacement control panel (PA128 IQ5 Control Panel) Although it seems to be double the size of the original one currently there. I need to replace this panel due to damge. Does anyone have any information if the new control panel i bought can be fitted? Or have i just ordered the wrong part. Any information would be great. ThanksRead More...
Hi - I’m exploring ways to cook farmer’s market free range chickens - the ones who have run around outside and can be tough if not cooked carefully. Note that this long cooking is definitely not necessary for the free range chickens from the grocery store (the Forum already has many recipes that work beautifully for them). The 4 ¼ lb. whole bird I bought came frozen solid. I brined approx. 24 hours, drained, and refrigerated another day. I rubbed the bird with canola oil and trussed it. I...Read More...
Hi all, I had a good stash of Oak Ridge BBQ Black Ops Brisket Rub before they went belly up. Now I'm out. I'm looking for another good commercial brisket rub as a stand-alone on a whole packer (one in the SM-066 tonight). Not very spicy, but rich-tasting and contributing to a nice-flavored bark. All suggestions welcomed!Read More...
I like my pork fairly well smoked. I was told that the FEC 100 produces a less smoky product than the SM Cookshack models. Do the pellet versions produce a product as smoky as the Cookshack electrics that use a heating element & wood chunks? I currently own a Pitt's & Spitts offset firebox smoker, and was hoping to get equally smoky results without the constant tending hassles of an offset firebox stick burner. -JeffRead More...
I just finished cleaning my SM45 and I want to again thank whoever (Jay or Sarge?) talked me into SS grates! They really make cleanup a lot easier. MMRead More...
I see on the new imported version of my beloved 2012 PG1000 they have cooking grates on three levels expanding the cooking area. I often wondered if this was possible, has anyone made this modification to their PG1000? Thanks!Read More...
Hello all! Got door gasket replaced, thanks for the help there. Next question: The top vent, how big is that hole supposed to be? Seems like a lot of heat smoke escape through the 1,25 inch hole, ID. Thanks!Read More...
Hey guysm I've got an older SM-250, and the replacement seal for the door. Just no 'red silicone.' Can someone recommend a silicone I can get at home depot that would work for the replacement? Thanks!Read More...
I am a newbi with a CS sm025. So far I have had great success with smoking pork ribs twice. Now I have a request to do chicken along with ribs today. Can anybody tell me a good recipe for the(whole) chicken? Something simple for the first time. Thanks for all help.Read More...
I purchased a replacement label for the control panel as the original was cracked at the up arrow. Part #LA172. What is the best way to remove the old cracked label.Read More...
Looks like I'm going to be laid off in July 2009. My wife has told me to follow my passion and finally open a BBQ Joint / Premium Spice Shop. I want to focus on takeout but still have maybe 10 - 12 Tables. The spice part will require 800 - 900 SF of space. That part aside, I have no idea how to figure out what to budget for a kitchen. I do think I will be using one of the larger Cookshack units. If any of you have started a BBQ joint similar in size to what I am thinking, can you share what...Read More...
Ok! I purchased an SM160 back in 2011. I have it outside under an over hang. I haven't used it since around Xmas. Today I went out to get something and the smoker was hot and running. The power switch was in the OFF position the display was blank. I couldn't believe what was going on so I flipped the switch on and it just let out a constant beep. Not like the 3 seconds when you turn it on it came on and stayed on. The gasket was stuck to the door. I let it cool down. I cleaned my racks...Read More...
Recently retired and have an older 009 unused for minimum 5 yrs. but in excellent condition. Mostly concerned about safety. Please suggest the best way to prepare the interior for safe way to clean and sanitize to start using again. Anxious to get back to it again now that I have the time.Read More...
After deciding that using oak wine barrel chunks might create some interesting table talk but not add much if anything to what comes out of my Smokette Elite after finish, I ordered red oak chunks ("double filet") from www.smokinlicious.com . Thank you for the replies.Read More...
My 18 year old sm009 that I bought in 2005 just died. Plugged it in, turned it on, and no heat. I would like to try to get it running again, but I'm not sure where to start. Does anyone have any advice?Read More...
I'm seeing St. Louis ribs being offered in weight categories such as 1.5Lb, 2Lb, 2.5Lb, 3Lb and3.5Lb. I've always thought 2.5Lb was pretty much normal. What would you choose and why? TNX, mmRead More...
Greetings fellow CookShackers. I know the SM066 has a hold feature BUT it is only for six hours, and I know that I can set the temp to 145 or 150 and walk away as well. I have been searching far and wide on the internet for holding oven ideas without dropping 4500 bucks on a real holding oven. My plan is to hold briskets at 150 degrees for at least 24 hours prior to serving. I am doing brisket over the Memorial Day weekend. In the spirit of American exceptionalism, I discovered a Canadian...Read More...
Many brisket fans want to see a smoke ring, although it adds little to the taste. I have a 15yo Smokette and it delivers a tender and great flavored brisket to this day, but it doesn't create a smoke ring (without help) and it doesn't render all of the fat like a 100% wood fired BBQ cooker. For an authentic smoke ring: Before seasoning, generously rub "Mortons Tender Quick" a fine grind tenderizing salt over entire brisket. Leave Tender Quick on 10-15 minutes max for 1/4 to 3/8" ring. Any...Read More...
Seasoned the 1 inch thick country style ribs with salt/pepper/ garlic powder. Cooked at 225 fir about 3h. No mustard or brine. Read where the internal temp should be 195 to render the internal collagen. They came out inedible? Any hints ? Water pan underneath, mustard with rub? Shoot for lower meat temp?Read More...
This past summer, a neighbor had given me a broken log from a peach tree approximately 3 feet long and 5 inches wide. I kept the log in the garage till today, when I used a chop saw to cut it up into smaller more manageable pieces that would fit in the cookshack smokerbox. A good amount of the wood is soft and I can easily use my hands/fingers to break it. The bark is easy to separate. Is this normal for peach? Also, is this peach wood good for smoking, if it is soft and friable and easily...Read More...
I’ve purchased one of the above smokers from a site second hand I’m struggling to get it up to temperature they said it was working before I purchased it it gets up to 76f but no further I’ve left it on for 5 hours it’s set on the preset number 1 so 6 hours smoke the 10 hours cooking max temp 240f any help would be much appreciated thanksRead More...
Just got an SM025 from the Charcoalstore. It looks like it's got a problem. I can't set it to the proper temp to season it. It's stuck on 225 (no matter which button I press) -- and then it flashes "83" and then "84" -- and then blows the circuit. I've tried two different outlets, turned off the AC, dryer -- and I'm not using an extension cord. Help! Of course, it's after 5pm CT, so I can't contact cookshack.Read More...
I purchased the SM025 on 5/21/2022. It's been used several times a month with great success. Yesterday (Christmas Day, 2022) I smoked a very expensive 7.76 pound prime rib, this was a prime grade cut of meat. I ordered it from my local butcher without asking about the price - I probably would have gone with choice if I knew prime was 24.99 a pound! Caveat Emptor and all that. - but a frick'n amazing roast. Anyway, put it on the smoker at 225* at 10 AM. Used about an once of cherry and...Read More...
Hi guys, I'm from London, UK and have recently upgraded our backyard bbq setup to a catered kitchen unit. We used to run a British made offset (BMS-5) but due to the regulation requirements for internal kitchens had to switch our setup to an electric smoker. The Cookshack made sense as we could run it indoors under the extraction hood and it's easy enough to use so that it can be operated by other staff members if I am away (this is a side gig as my day job is a medical doc/intensivist). We...Read More...
Hi all, my SM066 purchased in 2010 is tripping the GFI outlet as soon as I plug it in. We've just moved into a newer house a couple months ago and to be honest the smoker may not have been used in more than a couple years. Things happened and we moved a couple of times. Anyway I checked the FAQ and it says for this issue to plug it into a non-GFI outlet for an hour, then try the GFI outlet again. Is that really safe to do?Read More...
My daughter brined a turkey in orange and cranberry brine and wants me to smoke it tomorrow. My smoker is the old SM045. What wood would I use for this brine? I only use chunk wood and have many kinds.Read More...
I plan on smoking a 12 to 14 lb turkey and 2- 7 lb turkey breast. brining the turkey in smokinokies holiday brine for 48 hours. should i brine the breast for the same amount or only 24 hours. smoking in fec100 at 275 to 300. any thoughts on difference in start times between whole and breast?Read More...
Whenever I am cooking for a smaller group for Thanksgiving, I have just been cooking the turkey breast for a while using a recipe that I got from Cook's Illustrated. I have even figured out how to make a pretty good gravy without the pan drippings (you don't really get any when just cooking the breast). With the original recipe, the brined turkey starts in a 425 oven for 30 minutes and finishes at 325. Yesterday I still put in the 425 regular oven to start, but I finished in the Cookshack at...Read More...
I've been getting an ERR message on my display from time to time on cooks. Not all the time, and if I turn it off for a few minutes, turn it back on, all is good. How do I track this down?Read More...
My Sm150 came with a baffle but I see in the online picture there's a different little pan (I assume for wood) is that needed? I want to try to smoke some bacon.Read More...
So I tried my first Brisket overnight in my second hand Sm150. Pushed the Brisket button (225 degrees) and let it rip, when I looked in about an hour the temperature on my inkbird was at 295 degrees. I shut it down and lowered the temp to 165 (fluctuating between 180-210) What temperature fluctuations should I expect with this smoker? I guess I should have checked this first because now I have no idea what's going on with my brisket lol. Currently I have the smoker at 195 which is (205 to 262)Read More...
I have pg1000 that has stuck auger (wrong pellets used). What is best way to diagnose/disassemble? I see removing the pellet hopper in some threads but want to know best way to go about fixing the problem. Let me know if anyone can help. Thanks!Read More...
I own a BBQ restaurant and in my 10 years of smoking thousands of pounds of meat in my SM160 I have never encountered this problem. I plug it in...normal power. Works like a charm. Then it starts smoking and is working fine. About an hour or two into smoking and then it resets itself and I am left to just chase the smoke. HELP! I am thinking it is the plug. Thermostat issues normally happen and there is a power surge. It is almost like the smoker door is open and it resets itself.Read More...
I spotted several bags of Kirkland Signature "BBQ Hardwood Pellets" during my latest Costco visit. "Oak, Hickory, Maple, Cherry Premium Blend 100% Natural." Have you tried them? Are they any good and do you have any theories on who the actual producer/manufacturer may be?Read More...
I bought a prime-grade brisket from Costco before the meat craze caused prices to soar. It’s been in my freezer too long. I’ve only tried smoking a brisket once, years ago, and I bear the shame like an albatross around my neck to this day. I have an electric smoker, not a pellet, so keep that in mind. I’m a Burnt Ends fan as well. Are any brisket gurus out there? Looking for rub options and techniquesRead More...
Good morning, I have programed my SM066 for 225 degrees and it won't ever get above 190F even though the screen is showing the 225 degree range. I verified the ambient temperature and replaced the probe and verified both of those so I don't believe that is the issue. Thoughts????? P.S. This scenario occurs regardless of higher or lower temperature set points. Thanks in advance.Read More...
Hi All, Bought a large package of sliced pork belly at Costco. The slices are about 1.5 inches thick and are pretty lean in appearance. I used half of them to cure for Lap Yuk (cured Cantonese belly, what I call "Chinese bacon"), but have a bunch left to smoke somehow. I found a recipe that wants 1/4 inch slices to smoke and then pan-fry to serve, but I'm looking for other options. Any ideas or recipes appreciated. Thanks much!Read More...
I just finished smoking this chuck roast. I smoked at 250 degrees for 5 hours and 40 minutes with cherry wood (all I had). I rubbed with SPG and pulled at 206 degrees. Probed like butter and was oozing juice. The reveal will be tomorrow. I wrapped in butcher with some tallow, vac sealed, and threw in the fridge.Read More...
I did another pork belly with the chuck roast. This belly was frozen for about a week. It was good but I was having some resistance after reaching 205 degrees. The lower right side was not probing like butter but the rest of the belly was. I did not want to overcook it so I pulled a wrapped with some bacon grease, butcher paper, vac sealed, and placed in the fridge. I reheated today with the sous vide at 150 for 1 hours. The butcher paper was soaked and belly had like a glaze on the bark. It...Read More...
I own an electric cookshack model 55 smoker oven. I use this smoker primarily to smoke salmon. Usually I smoke salmon at approximately 150° for the first couple hours then I turn it up to finish cooking the fish. The problem is at 150° my chunks of wood quit smoking. I’m forced to open up the door and turn up the smoker above 200° to get the wood chunks to smoke. This process makes it difficult to get the desired amount of smoke needed and maintain the proper temperature. Does anybody out...Read More...
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