Is it just me, is is the new forum a step backwards? This seems to be more of a blog format than a forum format. There is a lot of wasted screen real estate. On my screen, I can only see 4 topics before I have to scroll down. On the old forum, and other forums I'm on, I can see a good 15+ topics before needing to scroll. If you post on multiple forums, it is now much more work to post on this forum since the embedded bbcode image links no longer work. Pictures in posts are much smaller.Read More...

Where I work, we have critters roaming around in the open. Totally safe and they know it. Un-touchable.Read More...

I recently outgrew my decades old Rival Slicer. It had a 6 inch blade. My quest for something larger took me from the obscenely large and heavy commercial units to the more reasonable home style units. I looked at units with a bad diameter of 8 to 10 inches and finally settled on the Chef's Choice 665. I own a Lem Big Bite #8 grinder and the LEM MaxVac. For whatever reason, I could not justify getting a slicer from LEM even though the quality of their products is first rate. The CC 665 is a...Read More...

just came into some young goat meat, butchered at 8 months. Any thoughts on how slow or what temps to cook them at? I have ribs, stew meat and chops. thanksRead More...

Hey Everyone, I have two bbq restaurants that myself and a few business partners took over about 6 years ago. The company has been in business for almost 50 years and has built a very local, loyal following over those years. As brisket has really grown in popularity over the years, we have decided that it might be time to add it to our menu. But, the problem is, is that we have no experience smoking it and would really like to put it in with our pork butts over night since they are similar...Read More...

For years I used our good kitchen knives for fixing outdoor food, outdoors. Not a good event should a knife fall to the ground or loose an edge slicing into a steak on the grill and encountering a grill grate. But a good set of knives is important. And they need not be expensive. Old Hickory to the rescue. Made in America. Very good quality. Bought a set a couple of years back and really like them. From prep to serving, this kit covers it all. A good set at a very reasonable price. Keeping...Read More...

Started making my own jerky back in november, but only with ground beef and ground deer meat. Working in food service, I know the risks of meats not being properly prepared so I bought cure #1. Been wanting to make some whole meat jerky, but not sure how much curing salt to use in the marinade. When I make ground meat jerky, I mix 2 oz of whatever liquid I use to flavor with 1/4 teaspoon curing salt #1 per pound or meat (8 oz liquid to 1 1/4 teaspoon per 5 lbs.) and mix that into the meat...Read More...

Does anybody have any data (or even anecdotal recollections) about how long a 20-pound bag of CookShack pellets would "last" during a 225 degree PG500 cook if the temperature in the back yard is roughly 50 degrees F? I'm kicking around smoking a large brisket overnight, and wondering how likely it would be that I would need to re-stock the bin with pellets when I should be sleeping! Would you anticipate any appreciable difference using BBQrsDelight or CookinPellets rather than CookShack...Read More...

Does anyone know what grade of stainless steel the PG500 is made of ?Read More...

just got a new FEC-100, replacing one that was recently stolen, called customer service this past Tuesday, have yet to be called back. No problem with old cooker, no need for customer service. New smoker cut off and I can’t get it to come back on. Manual says to press reset switch on back of panel box, no reset switch. There is a hard button type device on the back but it is fixed. There is a horizontal slot, thought maybe small screwdriver provided was to be inserted in slot to reset switch...Read More...

i have a new 100 and have tried to use it twice. First time with chickens at 325, went out to check on them, the unit had shut off. Cooked chickens in the house in the oven. Yesterday intended to smoke a pork loin, set temp at 250 and it shut off before reaching temp. This is my second one. First was purchased in 2007, finally figured out the rack placement, it had two levels for suspension. My brand new unit only has the one set of studs to suspend the racks. Has anybody had this issue with...Read More...

Hey guys, I was going to do an overnight butt for the family on the smokette (sm025), but when I tried to power on the smoker, no signal at all. Tried a few different outlets. Cracked open the top so see if there was some kind of reset switch, but nothing...measured power to the terminals on the top underneath the control panel, but not sure what else to do. Has this happened to anyone else? Any ideas...going to have to prep the egg instead for one of my weekend cooks, but still would like...Read More...

I got this from an estate. I've noticed two things; the temp setting dial is way off. I need to set it to about 150 to get a wide, IMHO, temperature swing of 185-250. A brisket I cooked yesterday got rave reviews but took far longer than I expected. I'm wondering if it is the amount of time the cooker spends below 225. Is that swing normal? The previous owner had it at the edge of her covered deck in Florida, so it got a ton of rain from hurricanes and that everyday Florida rain. I also need...Read More...

Looking for a used Charbroiler CB036Read More...

I'm trying to delay buying an Alto-Shaam cook & hold oven (or similar) to be used in an area without a hood exhaust. I'm wondering if anyone has used their CS SM160 (or comparable) smoker to do the same tasks with any degree of success. Thanks in advance.Read More...

Hello my name is Nick and I have been selling plates of BBQ and smoked items and every customer loves it I'm trying to start my own place but I want to start small due to my age it's not like I have a lot of money lying around I just don't know where to startRead More...

Anyone do this? If so - what kind of time frame to smoke?Read More...

New to pellet smoking. Received my PG500 yesterday and was super excited to get smokin'... Had an issue where the fire pot when out and temp dropped to 112 degrees. Smoker lit again and temp raised to 330 degrees before coming back down to my set point of 225 degrees. Noticed a big temp swing and loosing temp, so I adjusted the LHt and HHt a few times until I had constant temps. LHt 25 and HHt 50 (problem solved I think). Went out this morning to get my brisket and wrap it up after being on...Read More...

I am thinking about getting a Fast Eddy's 500 or 1000. From the specifications I can't see much difference in size. I live in an area that tends to be on the humid to wet side of things. I also like to be able to change the woods I am using depending on what I am smoking, grilling. I already have a Cookshack SMO 66 and 45, and a gas grill that is sort of a no brainer grill. So for right now, my questions are How much bigger is the 1000 then the 500, and how easy is it to dump the pellets out...Read More...

We're getting lots of new members (and lurkers) so thought I was time for a "roll call". Tell us who you are? I'm Smokin' Okie, a non-paid straight man for the rest of the forum gang. Love the friends here at the forum! I've been smokin' for a REALLY long time, on most any smoker out there.Read More...

I haven't smoked chuck roast as of yet and I have several inquiries about roast beef. What can a person expect for shrinkage on average?Read More...

Haven't got it home yet, but I was given an sm100 that was working when stored. Was wondering if anyone still using them or are they obsolete now. I noticed it only has a hi med low setting. Really interested in temperature the low setting might be. With all those racks and being a jerkyholic, I'm anxious to try it.Read More...

Hi all- like (possibly) everyone else owning an Amerique, I found out that the plug connector on the meat temp probe was its Achilles Heel. After buying 2 new probes (and they ain't cheap), I decided to see if I could just fix it. Voila! The plug is a Switchcraft EN3C2M16X This one is a crimp type. They also make a solder type. Mine is also a slip-on outer ring as opposed to the screw-on that came with. I don't see where the screw-on is offered. Here is the link:...Read More...

I am getting an Over Temp error on my old SM150. Cookshack thinks it’s a faulty thermistor. I have the part number but I can’t find one anywhere on the internet, and cookshack no longer carries them. Does anyone have an idea on how to fix my issue. Would another thermistor work if I hooked it to the control board? Any advise would be appreciated.Read More...

Hello My electronic board does not work anymore in my older style purchased (2010) SM260. Replaced the probe, did my trick of spraying the electronic board with electronic cleaner, but it didn't work this time. Also had replaced the thermostat prob as well. Just won't read temps correctly anymore. Does anybody have an old sm260 electronic board I could purchase from you. The upgraded unit is $1600 so trying to avoid that if possible. Thanks for any help one can give.Read More...

What about a sticky post for everyone to post their Smoker setup??????? I would be very interested in seeing what people are using and how they constructed their area. Thoughts??? SmokinOkie, are you still the head guy on this forum??? Mine is a temp setup until the deck is built this summer, but it works.Read More...

I just brought home a used Model 20. Works great, did some chicken for a test run. I'm wondering of the accessories for the SM025 are compatible. Thanks, jvRead More...

Hello- I am planning to purchase an electric smoker in the near future.. I have narrowed it down to a Cookshack Elite 45 or a Smokin It 2D. I want something large enough to smoke 5 to 7 racks of ribs without having to cut them in half. I will also be smoking brisket and pork butts. The Cookshack 025 would probably work for me but I didn’t want to get something to small and regret it later. Temperature where I live usually falls into the 20’s so it will need to be able to hold temperature...Read More...

First year ever doing Thanksgiving at our house. I've had my Cookshack smoker (SM025) almost a year, but have yet to do a Turkey. Using Steve Raichlen's Maple & Bourbon Brine recipe and was wondering if there are any further suggestions out there? Pretty excited to give it a go this year. Folks at Cookshack have been amazing with their service and tips when I call. Doing another bird with my dad on charcoal grill as well, which helps with being able to try a turkey in the smoker for...Read More...

What does everyone have planned? I've used Smokin Okie's Holiday Brine for years, ever since I smoked my first turkey. Last year I got a new rotisserie for the Big Joe and injected a bird with Scottie's Creole Butter and took it for a spin. This year I realized I've never cooked a spatchcocked turkey, so I'm going to do a dry brine and spatchcock it. And even though Smokin has always said to never experiment on the big day, my family has kind of come to expect it by now so we'll see what...Read More...

I can’t find the search function on forums ? Please help. DownTownSmokerRead More...

https://youtu.be/ihAqK5RwvuwRead More...

Wonder if anyone has made any custom mods to your FEC 100? If so, please describe the mod and what it does? Pictures would be a plus!Read More...

I began a smoke tonight and as the Temp gage passed through about 190, everything looked fine. Smoke streamed out the vent and there was a little door leakage. ALL OF A SUDDEN, it was like the smoker burped (analogous to a flash fire). Heavy smoke shot out through the door cracks and jetted through the top vent in a 1 second burst. Gages and smoker showed normal but I have never seen nor heard of this. The vent was free of obstruction. Before putting in my boneless pork butts, I did tie them...Read More...

In some recent posts, the word "Cookshack," when posted to a category, has been replaced by *'s, as in ******** instead of "Cookshack" as if the word were a deleted profanity. What is going on?Read More...

I have an old Smokette. It sits in the back yard under a Cookshack cover. I only smoke every month or two (or longer). When I start the smoke, it trips the GFCI for the first hour or so. Once the smoker is warm, the problem goes away and the smoker will run for the next few hours. Do I need to start storing my smoker inside? Do I need to replace the heater or something else in my smoker? ThanksRead More...

Anyone have any experience with a fec300 mounted inside a enclosed trailer and cooking while traveling? I have a 24ft bbq concession/competition trailer and will be serving daily starting at 11am and festivals on the weekends. Would like to know if I can travel with the smoker running. Im pretty sure I can't run the rotisserie but is traveling while smoking possible?Read More...

First use of my PG500. Followed enclosed cookbook for ribeye steak med rare (1.25” thick). Pre heated to 600. 3 minutes each side over direct flame then 5 minutes/side indirect heat. I have never overlooked a steak. This one was bone dry and well done. Cookshack Rookie needs guidance.Read More...

Ok guys. Fixing to mount up a FEC300 into a 22ft concession/competition trailer and will be serving lunch and dinner 2 to 3 days a week plus a crap ton of festivals. All of my area are surrounding counties and a short interstate or smooth 2 lane road 12-15 miles away at max. Im assuming that running the rotisserie is out of the question but with it off can the smoker continue to run while traveling? It would be a situation that we open at say 11 am so for a brisket we would need to start at...Read More...

Where is the search functionRead More...

I have a heavy duty LEM Vacuum sealer. Works great and on long sessions never gets warm But for just a few pieces of meat, say prime NY Strip from the Costco, I skip vac sealing all together. I use Stretch-Tite. I will pull 2 steaks for dinner and individually double wrap the remaining with plastic wrap. The first wrapping is very tight. The second in 90 degrees from the first so as to overlap the seams. Then zip lock and freeze. I first heard of Stretch Tite a few years ago on a PBS cooking...Read More...

Smoking today at set temp of 220 and smoker as high as 295 I have turned it off and unplugged it but so far has not helped Thermostat replaceable?Read More...

I have a SM025 and I went to smoke a couple venison roasts today and the ground fault kept popping. Tried several different circuits w/ same result. The heating element comes on and abt 1 minute later the ground fault goes. Is this due to a faulty heating element?Read More...

where can I find a copy?Read More...

i am cooking 6 pork butts in my Amerique, did need to increase cook temp and or time? I normally cook at 230.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...

This was from 2016 Christmas.Read More...

Prime Brisket from CostcoRead More...

This was sooooo good, I decided to share in the forum too https://bewitchingkitchen.com/2018/05/17/smokin-hot-meatloaf-and-homemade-ketchup/Read More...

Hello Everyone, St. Luis Spare Ribs from Costo. 9.80 Lbs Cryo Pack 3 slabs. Temp 250 Deg. Total time 4 hours. 2.5 Oz of Hickory. Cookshack Rub half Spicy chicken, half Rib Rub. At 3.5 hours brushed with Cookshack BBQ sauce made from mix, it is the Best! Pulled out of smoker at 4 hours. Perfected Spare Ribs, So yummy! Thank you Cookshack : ) PS this was from a smoke I did April 23rd.Read More...