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Just Picked up a CS smoker need help identifying

Hello, I was just gifted a CS smoker and i am having trouble finding any info about it. the back plate tells me its a Model# 30 H/S Serial# 7899 110v 60 Cycle 1200w It has dual elements - 2 black knobs on top to control thermostats and 2 lighted rocker switches on top that I'm assuming light up when the elements are engaging. It has no wood boxes or wood box housing, just the two elements sticking out at the bottom - was wondering if anyone else might have one of these? i want to fab a new...Read More...
Last Reply By electrotech · First Unread Post

Smoked Brisket Ahead of Time

Forum: Brisket
Hello, I have to do a brisket the day before (off heat by 6pm, eat at 6pm the next day), so I'm wondering if I should (a) smoke the brisket to 170 ish (stall temp), remove it, stick it fridge and cook to desired doneness the next day or (b) cook it all the way through and then just reheat the next day. Your thoughts are greatly appreciated.Read More...
Last Reply By cal 2 · First Unread Post

how to cool before vac sealing.

Doing food for my customer appreciation day at work. I have 40# of butts brining now and will be doing 40# of butts. All will be cooked and pulled. SO I will have pulled ham and pork. I am going to vac seal and reheat via an electric roaster floating the bags in the water and for serving will put them in chafers. So my question is, How do I cool it all down before vac sealing. I have never vac sealed anything will warm as I thought that would be a no no. Any ideas on how and temp to cool to...Read More...
Last Reply By jay1924 · First Unread Post

Regularity of ash and firepot cleanout of FEC120

Hi there Just now placing my order for the FEC 120 - its been a long road but the location has finally been secured. We need to locate the smoker at either end of the main line in the kitchen - in the left position on the line is more efficient of overall space, but access is more difficult, the right wastes space but access is easier. I am here concerned mainly with cleaning out ash and vacuuming out the firepot. The left position I have to pull the smoker out of its slot (has minimum...Read More...
Last Reply By Dan Robert · First Unread Post

Nutrition info on smoked pork butt?

Does anyone know of a study or analysis done on smoked pork shoulder? The nutrition labels are for the raw meat, prior to fat rendition, and most cooked guides I look up are skewed by included BBQ sauces, commercial brands that have additives, and information that seems off. For example, when I see a guide that shows 5% fat loss for pulled pork, I question it. And by smoked, I mean ~15 hours for a pork butt @ 226 F. I realize it changes depending on the source of the meat (how much fat does...Read More...
Last Reply By jay1924 · First Unread Post


I had the start to a fire in the pellet hopper today. How can this happen?? Please advise on how to avoid. Got me really worried. Fast Eddy PG500Read More...


So, I have a friend who loves to smoke brisket and other meats (who doesn't!). He has an electric masterbuilt. I used to have one too actually. I eventually got the Pg500 a few years ago and have loved it. During these last few years I have noticed his interest in my unit. Unfortunately he and his wife aren't able to ever afford one so I was thinking about giving him mine and upgrading to the Pg1000 OR maybe something else. Sorry if that was a little too much backstory! Anyway I will be...Read More...
Last Reply By joem · First Unread Post

PG500 PID Controller

Getting a little more comfortable using the PG500. Looking at beginning to play around a little with the HHT/LHT settings and wondering if the settings default back to factory settings on the next cook or do they remain modified until I change them back. Also any feedback on whether playing with these settings produce noticeable differences in results?Read More...
Last Reply By electrotech · First Unread Post

Wireless (wifi-not bluetooth) thermometer

I am looking for a thermometer that will send the readings to my iPhone through the internet. Would like to monitor long smokes while at work and not be tied to the smoker all day which will allow me to smoke more often during the week. I have read the reviews on Tappecue. Does anyone heave any experience with it or any other wifi capable thermometer? I searched the forum and didn't see anything dealing with wifi...just wireless Bluetooth devices. Thanks in advance.Read More...
Last Reply By easyvictor · First Unread Post

Pics-Smoked Salmon from Go to Show Featured

Forum: Seafood
Mr.T’s Smoked Salmon Salmon has always been one of my favorite items to smoke. All types of salmon have been in my smokers at one time or another. From the Kings and hard to find Sable Fish or Black Cod to the small Blue Backs always in search of that one recipe and technique that people would crave for. After over 20 years of experiments expressly working with salmon, they now say “Don’t screw with the recipe anymore” and yes I am going to share the very sought after recipe for the first...Read More...
Last Reply By jay1924 · First Unread Post

55 not keeping temperature up

I have a model 55 (built in 2008) that turns on and starts to smoke and warm up then then the temp drops. This is my first time using the smoker and I didn't have a thermometer when I did ribs a couple of weeks ago and it took a couple of extra hours to get them "done". So, I picked up a good thermometer and thought that I would give it another try and be able to track the temps. Tried to do a pork butt and after 8 hours the meat temp was in the low 140s and the smoker temp was in the 150s.Read More...
Last Reply By HDM · First Unread Post

Smoke ring--Lump charcoal vs Kingsford briquettes?

I have read posts that say lump charcoal is the best way to get a smoke ring and others that say the Kingsford briquettes are the best to use. I was wondering if anybody has used both and knows which produces the best smoke ring? I am hoping the lump charcoal produces the best smoke ring since it doesn't have the fillers that the briquettes have, but maybe it is the fillers that cause the smoke ring? Also, how much charcoal do you add to wood box and if you add charcoal do you need to reduce...Read More...
Last Reply By jay1924 · First Unread Post

Louisiana Grills Pellet cooker

Anyone familiar with the Louisiana Grills model Pellet Cookers? I have a Model 50 and have been thinking about adding a pellet cooker. Traeger is not well made in my opinion and The FE is a bit out of my price range. The excellent feature of the Louisiana Grills line seems to be totally seperate smoke control from the main temperature/cooking control. There is a dealer in my area....they seem to be well made but I would love to here if someone has cooked...Read More...
Last Reply By oliverthom707 · First Unread Post

The new smoker box style

I just got my 025 and setting it up and getting ready to season. I noticed the firebox has a different design to my buddies 066. My 025 has holes in the side and in the bottom, which means the wood will come in contact with the heating element. Fine if you use chunks, but I still have some chips leftover. They will fall right through. My buddies 066 has no holes. Anyone have any feedback here, like give the chips away? ThanksRead More...
Last Reply By jay1924 · First Unread Post

Pellet backup/thick white smoke FE240

So, just purchased a fast eddy 240 and loved it for the first 2 weeks. Last cook, came in to find a THICK white sour-smelling smoke coming out of the chimney. Opened the burnbox and pellets poured out of the door. 5 briskets, 4 shoulders later...oh well, stuff happens. Clear out burnpot and box, unplug and reset smoker for tonights cook. Starts fine, running a good temp and nice clean smoke. Come back 4 hours later to check on the smoker, and same thing happened. Can anyone help?Read More...
Last Reply By bowhunr · First Unread Post

New slicer.

Forum: Open Forum
I just picked up an old Hobart 1612E slicer. This thing has been in a greasy spoon for 20 years. I doubt that it got cleaned very much if at all. It runs quiet, and there is no blade wobble. It is missing the sharpener, and needs to be deep cleaned. I paid $175 for it. I can't wait to get it cleaned up, and give it a try..Read More...
Last Reply By jay1924 · First Unread Post


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 romared403 · First Unread Post

Introduce Yourself -- Time for a CS RollCall Featured

Forum: Open Forum
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...
Last Reply By Woodson · First Unread Post

Your favorite store-bought meat spice?

Hey, we've talked before in these forums about what everyone's favorite store-bought Q sauce is. But what about meat spices? What widely available store-bought meat spice do you like to sprinkle on your pork or brisket or steak before eating? I'm not talking about a rub unless you also like to sprinkle the rub on the sliced meat after it's cooked. I've read that lots of people like to use Montreal steak seasoning on their smoked meats. Is that a crowd favorite? I've heard others mention that...Read More...
Last Reply By Woodson · First Unread Post

Used Model 50 - What to Check

Hi, I just joined. I saw an ad on Craigslist for what looks to be a model 50 smoker for $150. The add says it "works great". From research on this site, that seems like a great price if its functional, but looks like replacement parts for this 15+ year old model are expensive. What would be the most important things to check when I go to look/buy? I assume it's reasonable to ask owner to put a chunk of wood in and set it to 225 before I come over so I can confirm that it's working, not...Read More...
Last Reply By jay1924 · First Unread Post

Cooking time for 2lb rib rack

My son inherited my Amerique a few weeks ago and called to review his first attempt. He has seen me multiple times over past ten years. However, he did not listen to my advice in trying to get meaty baby backs weighing over 3lbs apiece. Bought 2 pound racks. At 225 how long to smoke these puppies before foil,wrap, and cooler? my time was 4 hours for 3lb racks please help thxRead More...
Last Reply By buffaloblaze · First Unread Post

FEC 100 IQ4 Took a Dump

Today I was doing eight racks of ribs and a couple pans of bean son my FEC100 and about one hour into the cook the display went blank and the cooker shut down. Checked all of the obvious (cord, outlet, etc.). Dropped the front of the controller and didn't see anything obvious. I'm guessing the control board, but I'm not sure how to verify that. I'm a little disappointed that a smoker that has had less than 25 cooks on it quit on me mid-cook, but stuff happens I guess. Thanks in advance for...Read More...
Last Reply By bowhunr · First Unread Post

Americue SM066 Controller

Forum: Open Forum
I have an Americue unit that has degraded due to a combination of UV light and a tumble in a sever wind storm. The front plastic on the control unit is cracked and has a couple of holes in it. I have it covered, but I don't think it will last long. Quite honestly, I think there should be a shield over these anyway as you can't read them in bright sunlight, and have written about that in the past. Is it possible to replace just the plastic cover? If not, can I get an exchange for less that...Read More...
Last Reply By jay1924 · First Unread Post

Who can tell me a little about this Old Cookshack Smoker from 1989?

So I have come across a very, very old Coockshack and I have never cooked on one. I am looking for some insight if there is any. Here is a pic of the ID plate from it and the production date seems to be 6-26-89. It looks to be similar to the current model of SM360 but I can't find any info on it. It seems to hold a 225 temp well and even has the "Cook and Hold" fetcher and it works. I would expect to soak wood chunks for a day but how many and how often to add more. I come from a old school...Read More...
Last Reply By idahomike · First Unread Post

after 10 years can't get it to start?

well, here I am, manufacture date 3-30-10, original unsmart controller(never worked as advertised when delivered), have always been able to get it started and adjust the temp which was good enough for me. other day the temp control wasn't working(box filling with pellets). Now won't select briskets/chicken time or start ...has anyone ever converted to the old original "Fast Eddie" rheostat for smoke & temp? Cookshack answer: buy new super smart Q for $2000?Read More...

Own an SM045, have a chance to buy a used SM025 - thoughts?

Need some advice. I have had my SM045 for about 8 years now - going strong and I love it! Occasionally I need a bit more capacity. I have the opportunity to buy a lightly used (literally used twice) SM025 - includes the stand/cart option. Retail for all is $1325, I can pick this up for $600. What are your thoughts about doing this to add capacity or holding out to eventually buy another SM045 or an Amerique?Read More...
Last Reply By idahomike · First Unread Post

Learning Curve:

I just recently purchased a new FEC120 and have never cooked with a smoker with a convection fan, I’ve noticed with doing pig candy the way I have always done it on my gravity feed smoker and the Cookshack FEC120 were way different as I had charcoal bacon when I smoked it at 325 degrees for 45 minutes. Has anyone had any experience doing pig candy in the FEC120 and if so what temperature should I set my unit for and for how long? Thanks BuzzRead More...

Display / Operating problem on the Amerique

I am sure at this point you are tiring of my questions about the Amerique I am trying to get my arms around.... after 8+years with a 55 that operated flawlessly. The Amerique I have was built on 11-14-2006 so it is a very early model. As far as I can tell it was used very little by the original owner and he indicated he made no upgrades to the unit at all. It was garage kept and like new. I was using the unit yesterday to smoke some ribs and the outside temp was 88F. I placed the unit where...Read More...
Last Reply By Bigjimmiey · First Unread Post
Brand new Amerique. 3rd cook today. Smoking some Dr Pepper and Jalapeño jerky at 200 * with some hickory. 1 minute into the cook the Cookshack thought the 6 hours had gone by and it said "done" and retreated to 140*. This has happened a few times now. Just unplugged it. Is there a way to cook with setting a time so as to bypass this? Or, is there a way to reset it? Thanks.Read More...
Last Reply By oldsarge · First Unread Post

Buck Board Bacon

I’ve just finally smoked my first batch of Buck Board Bacon. I used a pork shoulder roast and cured it with Hi Mountain Buck Board Bacon Cure, following their directions. At the end of the cure I soaked the product for two hours changing the water every ½ hour. After that I let it rest for an hour or so, dried it off and placed in my PG1000 and smoked it until it reached 140 degrees internal. The next day I sliced some and fried it. I was pretty disappointed as the smell and taste of bacon...Read More...
Last Reply By Smoke It · First Unread Post

Overnight Ribs

Hi there! I've recently acquired a couple of SM260 smokers and I'm working on developing my menu. I want to serve st. louis spare ribs for lunch but can't afford to pay a prep cook to come in 6+ hours before we open to give the ribs the 5-6 hours they usually need. My thought was to cook them as low as possible overnight to give them a headstart, and hopefully they'd be partially cooked by the time my morning staff arrives and at that point they could monitor and finish cooking them without...Read More...
Last Reply By jay1924 · First Unread Post