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BBQ Catering Spreadsheet

Mike Trump has graciously posted the update to his BBQ Caterer's Spreadsheet. Hopefully this might be of interest to some. I finally got around to updating my BBQ Catering Spreadsheet. Until it gets officially hosted on the AZ BBQ Assoc. website, my brother has agreed to host it on his site for now... Just click the link below to begin the short download. Holler with any questions. Mike Trump Oakridge BBQ email - OarkrdgeBBQ at hotmail dot com BBQ Catering v3.0 ...Read More...
Last Reply By bakert · First Unread Post
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How long can vacuum sealed meat last unrefrigerated?

Forum: Open Forum
The range is 6 to 10 days[1] below 38°F (3.3°C)[2] since vacuum sealers preserve meat quality by removing all of the oxygen from the packaging; therefore, most bacteria have almost no chance at further growth. This can mean freezer storage times 3 to 5 times as long with comparable freshness with best vacuum seal bags .Read More...
Last Reply By oldsarge · First Unread Post

TRAVEL WHILE COOKING FEC300

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...
Last Reply By LonzinomakerCS · First Unread Post

Advice on purchasing a smoker

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...
Last Reply By oldsarge · First Unread Post

Smoked Prime Rib with reverse sear for NYE dinner

Forum: Prime Rib
They had Prime Rib (bone in, cut back and tied) on special at my local Publix last two weeks and I got a 7lb (3 bone?) at $6.99/lb. Pretty good price considering what meat prices are doing lately. My plan is to dry rub (olive oil, salt pepper, thyme, and a few pokes of garlic) wrap and let stand in fridge overnight, then smoke at 220 to an internal temp of 110 or so, then rest for a bit, then place in oven on High Broil for about 15 minutes or so to get a good crust. Looking for a solid MR...Read More...
Last Reply By oldsarge · First Unread Post

Whole Pork Leg Questions?

Folks, I have a 22lb whole pork leg my wife picked up at Costco. It has skin on it still. I've cooked a few pork butts and shoulders in my day, and did a couple of whole pork legs (piernas) on my offset for Xmas time. I was debating to use my CS or the offset this time. The CS would of course be the easiest way to do this but in my offset I do get some pretty good bark and crunch on that skin. Debating to brine or not, but thinking a dry brine for 24 hours prior. I'd score the skin/fat prior...Read More...
Last Reply By jay1924 · First Unread Post

high altitude smoking

I'm a Texan who has used cookshack for 8 years now and smoked my first brisket at altitude (9,600 feet) yesterday. Brisket was 8 lbs and flat cut only, best I could find here. I started at 225 and checked it 8 hours in. It was looking/feeling like it might be drying out, so I lowered temp to 190, wrapped in foil and smoked another 4 hours. Ended up pulling it at 190 IT after 12 hours of smoking. I let it rest for 3 hours. It wasn't the worst brisket I've made but definitely was a bit dry.Read More...
Last Reply By jay1924 · First Unread Post

Flavor not penetrating into meat of baby back ribs; bark is good but meat is bland - help!

I really like Jeff's rub recipe. The spice is just right and the bark is good. But I'm finding the flavor is not penetrating into the meat of my baby back ribs. I follow his basic instructions to a T. Remove membrane, use yellow mustard, coat both sides with rub, let it sit, wrap in plastic and sit in fridge overnight. Using an electric Masterbuilt, I soak hickory and mesquite wood chips and keep the smoke going for several hours. The ribs usually go 6 hours there at 230 degrees without...Read More...
Last Reply By jay1924 · First Unread Post

Show us your Smoker Set-up Featured

Forum: Open Forum
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...
Last Reply By oldsarge · First Unread Post
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Picanha

Forum: Open Forum
Any one tried to smoke Picanha? (https://en.wikipedia.org/wiki/Picanha) It's the main attraction in Brazilian steak houses, and is usually spit roasted. I've "reverse seared" one (in 275* oven until internal is 120*, rest 15 min., then sear in cast iron skillet (I lay mine directly on charcoal) about 2 min. per side--really good!. I've thought of using the smoker instead of the oven, but also wonder about skipping the sear and letting the Picanha go to 140*Read More...
Last Reply By soleman · First Unread Post

HOW TO POST PICTURES Featured

Forum: Open Forum
Time to revisit the "HOW" to do it (cal, I saw your post). In the headline, please use PIC or PICS (depending on if it's one or many photos) Option 1. You can upload your photos directly into the forum when you start a new thread. At the bottom there is a line that says "add attachment" click on that, browse to your LOCAL computer for the file name, then in the file description block, put a descriptive title. Advantages. This is the easiest to do Disadvantage. It shows up as a paper clip,...Read More...
Last Reply By Dev John · First Unread Post

New to me SM260

Picked up a used SM260. The unit was filthy when I got it. Cleaned up, new seal, 2 new fire box’s, 6 new racks and a fresh season. Ran 2 packer briskets, and 8 pork shoulders. I put 11.5 oz. of hickory in 1 wood box. (I hadn’t ordered the second one at the time.) The product came out….meh. No smoke ring on the beef, and a little on the pork. Smoke flavor was quite light to not at all. I ran the unit at 225 until the meat was done. Took a tick over 12 hours. What am I missing/doing wrong?Read More...
Last Reply By jay1924 · First Unread Post

SM066 Smoker problems

I bought the SM066 years ago and have had nothing but problems, specifically with temperature. After YEARS of some snack sticks turning out normal but most batches fatting out or having loose casings I finally figured out that the temp go WAY higher than what I set it for. I go low and slow, bumping the heat up ending on 175ish to finish em to that 155 IT. The last batch I did the temp went to 230! When set to 175. Would this be the thermostat or the whole unit on top?Read More...
Last Reply By jay49 · First Unread Post

Not Enough Smoke From Green Mountian ....Looking at SM045...will it have more smoke flavor?

I am on my second Green Mountain pellet smoker and still am not happy with the amount of smoke flavor in the meat. I have tried several things and am just done. I think its time for a new machine. The Cookshack SM045 looks promising but before I go even deeper in the hole I want to be sure that I will be happy with the amount of smoke flavor it produces. Being that it uses real hard wood and not compressed pellets Im hoping this is the right direction. Any information is greatly appreciated.Read More...
Last Reply By pgsd · First Unread Post

ROTISSERIE TURKEY

Forum: Turkey
So this Thanksgiving, as most recent ones, I did a rotisserie turkey on my Lynx gas grill. I really enjoy the "self-basting" results, crispy skin, tender meat that this method provides. This was a 17.5lb Honeysuckle White Turkey (frozen) bought at Winn Dixie for $0.49/lb. About $8.0. I inject with butter, white wine and poultry spice, then rub with olive oil, salt, pepper and more poultry rub. Cooked in about 2 1/2 hours. Always great results. I'll have to experiment more with smoking a...Read More...
Last Reply By jay1924 · First Unread Post

1st Turkey Breast

Forum: Turkey
OK, so I bought a 6.5lb bone in Publix Turkey Breast. It is in a rather high solution of salt so I didn't brine it. Just rubbed with Bahia Mojo (citrus) Rub and then injected with a white wine, butter and crystal (hot sauce). Put it over an aluminum tray to catch drippings and set smoker at 225 with two chunks of mesquite. I didn't do anything special with the skin, figure it wont be worth keeping but maybe I'll get a surprise. Plan to pull at 160 after maybe 3-4 hours. This is just a test...Read More...
Last Reply By Flyingman · First Unread Post

Timing advice for SM009 cook time

Forum: Beef
Hi - I am going to smoke two 4.5lb prime chuck pot roasts instead of brisket (cost abatement). The cuts are about 2 inches thick. I plan to smoke at 225 to 160 degrees then wrap in butcher paper to 200. Looking for cook time advice as I need to have these ready to eat around 1pm. I do want to allow adequate rest time. Thanks in advance. I am a new Cookshack smoker using a smokette sm009-2.Read More...
Last Reply By jay1924 · First Unread Post

Best Commercial Rub

Recent post in another forum listed a group of commercial rubs. How many of these have you tried, and if so, which ones did you like or not like: BRITU Smoking in the Dark Flower of the Flame Willingham's Texas Rib Ranger Dizzy Dust Dixie Dust Head Country Double Q Bone Smokers BBQ Shack Oklahoma Joe's - Cowtown Mary's Gourmet HomeBBQ Arthur Bryants The Slabs Rib Stars Timmis Spice OBQ Texas Spice Smokin' Guns Masterbuilt Corkeys Butt Rub Tom Ashton Rock Ranch Totaly Wild Blue Hog Paradise...Read More...
Last Reply By SheikhFarooq · First Unread Post

Dino Bones for one

Forum: Open Forum
I finally acquired a couple of racks of dino bones that I need to vacuume pack. The issue is that I’m the only one in the family that will eat them. So the question obviously is how many bones should I put in each package. I’m thinking one bone per package might be best but I wonder if I left several together if they might cook better. Then I could separate them and reheat at a later date. What do you think?Read More...
Last Reply By Flyingman · First Unread Post

Going from Green Egg to a 66

Forum: Open Forum
Hey guys, I’m just about to make the change to a 66 electric smoker. I do like my egg but it is very time consuming doing long cooks. The 66 is far bigger investment than my Egg. I just really like the convince of a set it and forget it smoking machine. A couple of question is it really set n forget till it’s done? I’ve heard that electric or pellet smokers in general do not have the same results as a lump charcoal or wood burners as far as smoke flavor or bark on different meats. True or...Read More...
Last Reply By oldsarge · First Unread Post

Incredible Brisket Recipe Featured

Forum: Brisket
I took the recipe below from the Brisket archives - and WOW - this recipe made the best tasting brisket i have ever had! I did not have oak - so i used some apple and hickory. I smoked two briskets using this recipe exactly (accept my briskets were about 8lbs instead of 10). The recipe did not say if you were supposed to rinse after the marinade, but i did lightly rinse it before i did the rub. I served 6 adults and 9 young children - and there was very little left - it was incredible -...Read More...
Last Reply By stevesteal16 · First Unread Post
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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

Brisket - SM025 or PG1000?

Forum: Brisket
I have a 8lb wagu brisket I'm planning on smoking this weekend in either a Cookshack SM025 or a PG1000? The PG1000 is new and I've only used for grilling over the past couple of weeks. Was wondering folks thoughts for smoking a brisket, which is a little longer of a smoke. Which Cookshack would you use and why??Read More...
Last Reply By jay1924 · First Unread Post

Broken controller

Forum: Open Forum
I own 6 cook shack products and am happy with all but my amerique. The controller screen was so flimsy it tore twice. A member had similar trouble. He replaced his twice. I think these were first run smokers. I have a double smoker 35 years old that has had zero issues. Is there a controller, even after marek to replace the original for a decent price? I think it is a factory defect/lemon and should be covered by cookshack. What do I know. I only have 6 and one bad one in the lot.Read More...
Last Reply By LonzinomakerCS · First Unread Post

Large Brisket in Amerique.

Forum: Brisket
Hi Everyone, Last night and today I smoked the largest brisket I've ever done in my Amerique, a prime full packer from Sam's Club, weighing about 16.5 lbs before trimming. It is the largest brisket that will fit in my SM066. The next largest I've dome was around 14 lbs. I'm finding that with such a large piece of meat, easily 4 - 5 inches thick on the point end, I'm finding I have trouble keeping the end of the flat from drying out. I cooked the brisket overnight at 200F and turned it up to...Read More...
Last Reply By Flyingman · First Unread Post

FEC-100 in enclosed trailer?

I do some vending and was wondering if there is a way to setup a FEC-100 in an enclosed trailer? If I were to vent it up through the roof, would that be enough, or would I need some sort of hood as well? (wondering about the smoke that comes out when opening the door) This is my current setup. Right now I am just dropping the ramp on the trailer. On this day, we got rained on, which got me to thinking of a way where we wouldn't have to have the back open. Any ideas?Read More...
Last Reply By LonzinomakerCS · First Unread Post

Introducing myself

Forum: Open Forum
I am a long time grill and smoke afficionado but just ordered a new SM045 Supersmoker to add to my tools of choice. I did a lot of research on electric smokers and this forum was really incredibly helpful. Looking forward to many years of smoking adventures, trials and tribulations. I've had an offset wood smoker for years but never really mastered it until after I tried an electric smoker and figured out how to manage the heat, wood, vents, smoke, etc... My Masterbuilt died last week which...Read More...
Last Reply By oldsarge · First Unread Post

PG1000 capacity

I have a PG1000 coming and I am wondering how much meat fits on the indirect side for smoking? Can I fit a butt and a brisket, 3 butts, can the top shelf be used for additional space for smoking? Asking from those who have one so I know what to expect.Read More...

Introducing Ourselves

We own and operate a winery/brewery/distillery/event venue and we've recently added full food service (pizza, wings, salads, chips&dips). The next phase of the kitchen is BBQ. We purchased a SM160 to get things going. We plan to start with pulled pork, tri-tip, and pork ribs as weekend specials and for private events in our venue. We've found having regular food has definitely helped beverage sales (not just food trucks on the weekend). I'd like to thank everyone in advance for their...Read More...
Last Reply By LonzinomakerCS · First Unread Post

New Pg1000 Owner - Pellet Question

I'm anxiously awaiting my new PG1000 grill to be delivered this week! I've owned a SM045 for about 10 yrs. Couple of ?'s around pellets: - What's the best way to change pellets? If I want to change flavors or remove pellets at the end of a smoke? Is a small shop vac the best method? - Sifting pellets - is this required? Thanks!Read More...
Last Reply By mountainman · First Unread Post
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