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Coiled component on iq4 controller

We've blown three transformers over the last few weeks one faster than the next. We're finding the damage on the circuit board. Sent it over to an electronic technician locally to get it cleaned up and rewound properly. Does anybody have the specs on this component/coil? I'd love to send him the spec before he starts working on it. Thanks friends!Read More...
Last Reply By oldsarge · First Unread Post

SM045 Tripping GFCI

Hi friends, I have a 2017 model SM045 and absolutely LOVE it for brisket, chicken, pork, and more. Today the smoker is tripping the GFCI in the outlet after only rising 2-3 degrees. I reset it several times, and it continued to trip after just a couple of minutes and a warming just a couple degrees between each time the GFCI trips. I tried 4 other circuits between my shop, detached garage, house, and neighbor’s property - each of which had a GFCI that tripped just a couple minutes in.Read More...
Last Reply By hackblessing · First Unread Post

Amerique Controller Problems

I love my Amerique and have made lots of great BBQ on it. I've been having trouble with the display on the controller and some of the digits don't show up for the probe temperature. I've had the unit for 4 years and this is my second control unit (Cookshack replaced the first one with no hassle). Is there any maintenance I can do on the controller?Read More...
Last Reply By C-Dub · First Unread Post

Wheel replacement

I have a Super Smoker Oven Model 107 from 1986. I have a tread that just came off one of my wheels. I want to replace all 4 but I am having a hard time getting the wheels to come off. The 2 rear wheels are tack welded and the front 2 pivot. I was working on the pivot wheels but they don’t seem to be threaded in, does anyone know if they are pressure fit inside the tube steel? My smoker is from 1986 and I want to keep using this beauty! It’s an amazing piece of equipment that has stood the...Read More...
Last Reply By stuart · First Unread Post

Could Someone Give me Advice on Smoke Flavor Balance for Beef Brisket?

Hello there. I am new to the world of smoking and recently got a Cookshack smoker (SM045). So far, I have had some decent results with pork shoulder and ribs, but I’m finding beef brisket a bit more challenging especially when it comes to balancing the smoke flavor. Last weekend; I smoked a 12-pound brisket using pecan wood, set the temperature to 225°F, and let it go for about 14 hours. While the brisket was tender and the bark was decent, the smoke flavor seemed a bit overpowering. It...Read More...
Last Reply By oldsarge · First Unread Post

Temperature control on FEC 100

I have a brand new Fast eddy FEC 100, when I try the standard program like say #5 baby backs, the smoke starts( supposedly at 180) it goes to 300-350 then the over temp pops the unit off till it cools down, I tried a probe cook before, the oven temperature usually runs 100 degrees over , I talked to Bill Vice and he told me to shove the drip shield all the way over again the left wall to protect the oven temperature probe but this doesn't seem to keep the unit from heating back up to 300-350...Read More...
Last Reply By oldsarge · First Unread Post

Cookshack FEC120

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...
Last Reply By Miles Hall · First Unread Post

Equipment for Starters

Forum: Open Forum
I have a Pit Boss electric smoker grill and a stand up smoker. I need to know what other equipment is needed to make my own deer sticks with cheese. I see plenty of recipes, but don’t want to start and then not have all I need. I want to “set up” for success the first go round. Thanks for your time and sharing your knowledge.Read More...
Last Reply By NanainTN · First Unread Post

Kaboom?

I have a relatively new 045.... Seasoned per instructions. I was smoking pork tenderloin with apple wood CHIPS. I (unfortunately) was not near, but the ladies of the house, three of them report a very loud BOOM from the unit. They said it shook the house and there was smoke everywhere, out the door and out the hole. My intrepid wife turned it off, but did not open the door. When I came back 15 minutes later, I could find nothing wrong, so I fired it off again and continued to smoke two...Read More...
Last Reply By jay1924 · First Unread Post

Large Event Prime Rib

Forum: Prime Rib
Looking to host a large event for 120. Going to cook prime rib and have a couple of questions. 1. Cost will be dinner for $35. What weight of slice should I serve? 2. Thinking of using my La Caja China to do this. Anyone else done a large scale cook of prime rib in one of those? Thank you.Read More...
Last Reply By oldsarge · First Unread Post

PG 1000 hood wobbling side to side

I own a pg 1000 that was manufactured in late 2021. After about 6 or 7 cooks the hood started to loosen up and had more side to side movement when I open the hood. Seems like the weakness is in the way the hood is made in the front corners. Was wondering if anyone else has had this issue and what can I do to fix it? I did see the newer models have more rivets on the front under part of hood (flat piece that below the handle towards the front of hood when open). Would adding another rivet...Read More...
Last Reply By casanovaa · First Unread Post

PG1000 Ignitor Installation Help

I need to install a new ignitor in my PG1000. How do I remove the fire pot? My fire pot has two bolts/nuts on top and several Phillip head screws in the front. The front screws will be hard to remove due to the steel wall that divides the cooking chamber. I can’t find a nut driver that will work on the two bolts on top. I have many socket and nut drivers but none seem to fit. If anyone knows that size let me know.Read More...
Last Reply By oldsarge · First Unread Post

Auger sounds like it is straining at times

Hi, I have a FEC 100 built in 2008. I recently upgraded the controller and have had good results. Today I noticed my auger motor sounding like it was straining. This went on for a few minutes then stopped. I was also experiencing temp fluctuation. I just got back from sitting with it for 20 minutes and it did not make the noise. Does anyone have an idea what might be going on? Thanks, MattRead More...
Last Reply By oldsarge · First Unread Post

Stands for the Cookshack MODEL 008

Hey guys .. what have you all done to raise the level of the Smoker to make it easier to look inside without bending or stooping .. Could you post your pictures of what you have built or used .. since then all of us could take a look at what others have done .. I saw that cookshack is selling a stand .. does any one know if it�s waterproof .. since I would love to leave my smoker outside instead of lugging it in and out of the garage � and I would not want the items inside to get wet ..Read More...
Last Reply By dcarmorgan · First Unread Post

I want tips for Smoking Chicken

Hey everyone, I am pretty new to smoking and just got my Cookshack smoker. Super excited to dive in but I am a bit nervous about doing chicken for the first time. I have read that it can dry out quickly so I want to make sure I get it right. Any tips on things like temperature, wood choice or seasoning? Should I brine the chicken beforehand, or is that overkill?? Also do you prefer to go low and slow or crank the heat up a bit to get the skin crispy? As well, I found these resources when...Read More...
Last Reply By jay1924 · First Unread Post

My first FEC 100 cook was successful

I did two pork shoulders today. I did them hot and fast method. They came out very nicely. Took about 5 hours total. This was a) my first cook on my FEC 100, and b) my first hot and fast on pork shoulders. My weird experiences were that the internal probe registered 71 degrees for well over an hour from the moment I put it in the meat. I know it was colder in the meat than that at first. But it finally got working a couple of hours into the cook. The other strange thing is all the ash that...Read More...
Last Reply By AliceDoc · First Unread Post

To flip or not to flipTo flip or not to flip

The other day I decided to do a rack of St. Louis spares. Just for grins I looked in my notes about my previous smokes. I discovered that I had started with Smokin’ Okie's 101 on how to do ribs then some time in the years following I have moved to just throwing them into the smoker bone side down, until done 4- 6 hrs. here at 7200 ft. I smoke at 225 deg. with a chunk of cherry or apple depending on my mood. So, I decided to give the 101 a try that is: 2 hrs. bone side up flip and spritz with...Read More...
Last Reply By LonzinomakerCS · First Unread Post

Could Someone Give me Advice on Smoking Beef Brisket with Cookshack Smokers?

Hello there, I am new to using my Cookshack smoker and could really use some advice from the seasoned veterans in this community. I recently bought a Cookshack SM025; and I am planning to smoke a beef brisket this weekend for a family gathering. I have had some decent success with ribs and chicken; but brisket feels like a whole new challenge; and I want to make sure I get it just right. When choosing a brisket, do you have any recommendations on the ideal size or cut for smoking in the...Read More...
Last Reply By jay1924 · First Unread Post

Intro / First cook on SM025

Hi everyone! I'm finally the very proud owner of a 2009 SM025! I started with a Weber Smokey Mountain 18", then moved to a Traeger, and now I've got the Cookshack. Did the first cook on it this weekend, 3 pack of Costco BB ribs. After reading quite a few posts, I settled on 235 temp and a 3oz chunk of apple wood. I'm used to using a 3-2-1 method on ribs, but this time ran them the whole time just on the rib rack, no foil. I check on them at 3.5hrs, and when I opened the door I lost all the...Read More...
Last Reply By jay1924 · First Unread Post

First Cook on new FEC120

My new fec120 was delivered Monday, 9/16. I was so excited and did a test run of a couple racks of Baby Backs that night. Turned out great. I purchased the 120 to cook for a fund raiser to raise money for repairs to an old community center. That’s what I told my wife anyway. I’ve had several fec smokers including a fec750 and are accustomed to large cooks. My mission was to cook 270# of butts and 80 racks of baby backs in two days. The five rib racks that I ordered didn’t get delivered until...Read More...
Last Reply By oldsarge · First Unread Post

help fixing 2 IQ5 FEC 120 pellet grills

I have 2 iq5's that i am fixing for a friend that have been in storage for a while. Hank starts up and i can start a cook program, all the fans are going, 240v is going to the ignitor but thats not heating utp. But i have replaced lots of ignitors before, and it is getting 240v. But the auger motor is not moving and i cannot measure any voltage accross it. Can anyone suggest the first place to start? These are my first IQ5's to fix. The 2nd iq5 Patsy she starts, and i can start a program,...Read More...
Last Reply By fireflybbq · First Unread Post

Steak on a stick.

andyj
Let's get this forum moving again! I'll start... Picked up a nice rack of short ribs at the local store. On sale for $3.99/lb. Gave them a good coat of Tatonka Dust & 407BBQ rub. Into the FEC they go. Two hours at 200 for some extra smoke then up to 250 for the remainder of the smoke. But they were taking a while, so near the end I cranked it up to 350 to get them done. Damn things took close to nine hours. Longest they've ever taken. Usually it's six to seven hours. Never know which way...Read More...
Last Reply By Iron Smoker · First Unread Post

Beef back ribs - success (Pics)

Had done beef ribs a couple times with variable results. Impulse buy at grocery store for some good looking beef back ribs. Came home to read up on the forum and found some folks discouraged beef back ribs due to lack of meat and difficulty removing the membrane. Membrane was difficult to get started but came off relatively easy once it was started. Rubbed with Mccormicks garlic pepper and Butchers premium rub. Same basic combo I use for brisket. Into cold AQ smoker set to 225 with hickory...Read More...
Last Reply By Iron Smoker · First Unread Post

Wet Aging

Forum: Beef
Got a PM asking about Wet Aging and so thought I'd bring it here to discuss as we've got a thread going for Dry Aging. Aging ONLY applies to beef, not chicken or pork Wet aging has really grown in use by Restaurants over the last 10 years for one reason; less waste. WHY? Aging is supposed to intensify the flavors SHOULD I AGE? Ah, good question grasshopper. I find, that the more complicated the recipe the less important it is. If you're going to cover the beef in complicated rubs and sauces...Read More...
Last Reply By Iron Smoker · First Unread Post

Turkey Brine ???

Forum: Turkey
I've got to brine a few turkeys next month, I'm thinking the number will turn out to be 150-200 14-15lb'ers. My questions are: 1)What is the minimum time in the brine to get acceptable results? Will 12 hours be enough, or do I need to plan on 24 or more? It would be great if I could more or less match the brine time to the cook time so I can push these turkeys out quick, but quality is my priority. 2)Can I reuse the brine? I'm expecting to do 3-4 batches of turkeys back to back. I could add...Read More...
Last Reply By Iron Smoker · First Unread Post

First cook FEC120

I’m doing a big cook for the local community center this weekend. Serving 15 butts and 20 racks of St Louis ribs Saturday and again on Sunday. Planning on 5 hours @ 250 for ribs and 12 hours at 250 for butts. Cook times seem reasonable? I’ve got 4 rib racks and planned on 5 ribs per rack. Reasonable? Never used the racks before. I owned a fec100 and are used to rotating the meat. However I bought the fec120 to keep from rotating. Is rotating necessary? Any pointers greatly appreciated ThanksRead More...
Last Reply By oldsarge · First Unread Post

whole chicken smoke

Forum: Poultry
I was watching the video below and nooticed that the chicken was put in the smoker without preheat. Is this correct? Doesnt this expose the meat to the "early" smoke which Ive read is more harsh in flavor. I've preheated for all my smokes so far. Thanks for any thoughts. https://www.youtube.com/watch?v=JDovya1Ixs0Read More...
Last Reply By fbp · First Unread Post

Low Temperature Smoking Techniques

Forum: Open Forum
Formerly used a Big Chief for smoking brined salmon. At 65F ambient, interior temperature would max out at 165F. Technique was to use three pans of alder chips (2 hours smoking) and then 3-4 hours with no smoke to finish drying process. Perfect results. Have never been able to duplicate this in my SM066. Temperature is hit in about 40 minutes and smoke stops. Results at 5-6 hours has same doneness and little smoke flavor. I've tried the cold smoke baffle (no ice) and get about an hour of...Read More...
Last Reply By Kern · First Unread Post

Pretty close to saying I am sorry I bought it.... FEPG500

Ok, so I thought I did enough homework to justify buying the FEPG over a Traeger Crapco roadshow Chinesium special. Well I am at about 10 cooks in. the FEPG is a good grill above 300 degrees. I can't get it to go low and slow, e.g 170-180. Tried the factory set 10-50, and changed that to 10-30. Got 6o degree overshoots on 170 degress turned some $15/lb wild salmon into Jerky. Low and slow is important to me..... Any suggestions are appreciated. The other problem I have is bridging, Running...Read More...
Last Reply By usj · First Unread Post
Page

SM008 Modifications

Has anyone successfully upgraded one of their electric smokers to use an off the shelf available Thermostat controller. I love that I can go as low as 100 deg to do things like jerky etc. But i would also like to go as high as 500 deg so i can use this to bake with. Having the ability to take a pie or any type of baked goods to the next level with some smoke flavor is what I'm looking to achieve. would the heating element need to be upgraded as well?Read More...
Last Reply By oldsarge · First Unread Post

Cleaning question

I have read several posts about cleaning using the find feature and I see most people suggest cleaning with Greased Lighting. I have been using some Simple Green on the exterior just to get my finger smudge marks off and was wondering would this stuff work inside? I keep a 1 part to 10 part water solution in a spray bottle and it works wonders on the outside. I am 8 smokes in on my new smokette and have only wiped the inside down with paper towels. I have washed the racks every time but...Read More...
Last Reply By oldsarge · First Unread Post

CARNIVORE BREAD

Forum: Open Forum
KM0AGA
I've been playing around with the carnivore diet for about 13 months. It's been pretty good just eating beef, butter, bacon, eggs, and salt. I've dropped 42 pounds and still have a few more to go. In my last post, I took ground beef, eggs, and butter and blended them into a batter and cooked them like pancakes. Very delicious. Tonight, I made carnivore bread. It consist of eggs, egg white powder, gelatin, baking soda, yeast, and heavy cream. It is quite shocking the end results. The bottom...Read More...
Last Reply By oldsarge · First Unread Post

FEC 750 augers not getting power

I’ve owned an FEC 750 for several years. It’s been flawless. I went to turn it on this weekend and it wouldn’t get hot. Opened the firebox to see what was going on, and discovered there were no pellets in the fire pot. Come to find out the augers weren’t getting power. No, they’re not jammed with wet pellets. Yes the fans, igniters, and rotisserie motor is working fine. I called cook shack and was told how to reset the IQ5 board. Still no power to the augers. There’s an LED panel on the...Read More...
Last Reply By oldsarge · First Unread Post

Sausage failure again

Forum: Sausage
Humor me by listening to my long tale of woe. I started smoking sausage severl years ago with a WSM - could not learn to control temperature, and smoking sausage was a failure. Purchased a MES and experienced the same overshoot of temperatures and fat out sausages. Gave up, but kept my Weber for grilling. Purchased a RecTeq RT-1250 pellet grill, and it works quite well for low-and-slow cooking, but the lowest temperature setting is 180℉. Too hot for sausage. Now I have a slightly used...Read More...
Last Reply By oldsarge · First Unread Post
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