Please give me some recommendations for finding a best pellet grill. Currently, I use a gas grill quite a bit, but I'm looking for a medium-sized pellet grill (preferably under 40" wide so it can be used on the deck). I am waiting for recommendations from you guys.Read More...

I have my 008.... and now it is time to get rid of using gas entirely. Looking to spend $300 - $500 on a charcoal grill... would like it to have height adjustments for the grilling irons.... Durability is a prime concern... nothing flimsy... Big enough to handle enough food for up to 12 at a time. No smoker needed as I have an 008... Thoughts? Thanks.Read More...

I'm getting lazy in my old age and started looking at electric smokers. I have been smoking with hardwood charcoal using a Brinkmann Smoke'N Pit for years. Is it possible to get the same great tasting Q from a electric smoker?Read More...

At the start of my barbecue career I fumbled through a few rubs before finding Mike Mill's Magic Dust recipe . There's now a mason jar full of it in my cupboard at all times. Keeping a steady rub constant allowed me to focus on how to slow-smoke a piece of meat to perfection, and after seven years, I'm now feeling pretty comfortable with that. But I'm back to playing around with rubs, and finally tried one I've always found intriguing: a coffee rub . Not a coffee drinker myself, I wasn't...Read More...

Okay, odd question. I have a model SM025. I've had it for 10 years. Probably my best outdoor kitchen appliance, have smoked hundreds and hundreds of times, all kinds. The other day I was outside cleaning my kitchen area and I noticed the cover over my unit was quite warm, warmer than a black cover should be (it's a heavy cover). I took the cover off and to my amazement, the smoker was on! I usually unplug it but sometimes I guess not. I can't imagine accidentally turning it on while putting...Read More...

Never been a really huge fan of turkey, but that may have changed. Seen several posts around the interwebs that looked DELICIOUS! Had to give it a go. Couldn't find boneless breasts anywhere, so picked up a 6lb. bone in breast from Aldi. As a bonus I received two packages of gravy that weighed in at 1lb. Deboned and ended up with about 2 3/4 lbs of boneless breasts. Good coat of Simply Marvelous Peppered Beef with some extra pepper. Figured I give the Meater a go that I picked up from Woot...Read More...

So I decided to pull out one of my Pork Butts and a couple racks of baby back ribs. They need to defrost overnight and perhaps late Sunday or early Monday I plan to start smoking them. I havent figured out what prep I'll use but it wont be complicated. Any body else smokin, or just grilling?Read More...

Wondering if anyone has done these. We had them from a caterer at a function last week and they were phenomenal. I want to try them. I have looked at several recipes and the main difference is the smoke time and temp. It ranges from 60 - 80 mins at 225 to 300F (the max for my AQ), and I want the bacon pretty crisp. Any tips would be appreciated. BTW, based on my one experience, these are worth it!Read More...

Did 35 pounds of Italian smoked sausage for church a couple of weeks ago. Began with 35 pounds of home-butchered ground beef, about 80/20. Mixed my Italian sausage recipe, the required amount of instacure #1 and some butcher packer special meet binder. Mixed completely and let set overnight in the fridge. The next day, stuffed into 35-37 Natural hog casings and tied at about 24’’ length. Put back in fridge overnight. Smoked on the FEC 100 using pecan pellets running at 160 degrees for about...Read More...

Hey guys. Not sure if I can post this here or not but we are having to sell our brand new full mobile kitchen complete with FEC300. Its a 24ft interior with 8' ceiling. Capable of serving 1500+ at full capacity. 2 refrigerators, one food, one beverage. 36" grill, 36" oven/6 burner range, 50 lb 2 basket deep fryer, cold well, warming oven and full function bathroom. Works awesome at festivals and would be great for competitions. Email me for more pics and price. hammerdowngrill@gmail.comRead More...

It's been a while since I smoked any almonds and I'm wanting to do a batch or two. I've listed the last two batches that I've done and am considering to repeat. I thought I'd check to see if there were any newer and or better suggestions..... Pags @ CookShackI smoke almonds quite a bit and have had success with this recipe: 4 lbs Almond 6 TB Worcestershire sauce 2 TB granulated garlic 2 tsp salt or sea salt In a large bowl and using a large serving spoon, mix the almonds with the sauce until...Read More...

Selling my 2012 SM0025 located in Bosque Farms NM 87068 $400 oboRead More...

So I'm defrosting some dino bones to smoke in a day or two... I'm looking foe suggestions for rub for them.... Currently I'm thinking of Wild Willies. What do ya think????Read More...

So, I found a nice full brisket at Winn Dixie at $3.99/lb. It was about 18 lbs untrimmed, big enough at about $75. I plan to smoke this one on my old Texas Style stick burner for the Labor Day Holiday. Last one I did came out really amazing. I expect I will just dry rub it day prior and then get it started either Sunday prior or early Monday. I know it's an all day thing so might just do it on Sunday so I can relax and enjoy it on Monday. I have Oak and Pecan wood plus some Mesquite chunks.Read More...

After switching from an FEC 100 which I used for nearly 10 years in a small seasonal restaurant I purchased a new FEC 120 for my personal use at home. The main reason for not getting another 100 was several fires in the 100 and liked the idea of getting the fire pot out of the cooking chamber. From the first cook forward the 120 has not been a good experience as it would overshoot temp settings sometimes more than 100 degrees, the hold feature would never get below about 250 even though the...Read More...

I noticed the new website lists commercial and residential only. Is Cookshack moving away from competition centric marketing/design? I know the cookers have never been really designed for competition in terms of mobility etc, but just curious if this was intentional or maybe just for simplicity sake.Read More...

used 2012 cookshack 66 2en owner selling, his family not smoke fans. Lightly used by 2en owner, weathered cover, factory grills, missing meat probe, no stand just as it came from factory. Controller seems ok, body good, new price now $2205. What it worth today????Read More...

I've been a fan of Texas Rubs for years... I have never figured how to deal with their caking problems over time. My wife's favorite is the Grand Champion but I can't keep it from caking and if I re-grind it it becomes too fine.... I've tried to contact them but have never received an answer.....(not sure if they are still operating). What is one to do?..... Can someone suggest a way to re hydrate or grind the rub so it is usable? -OR- can someone suggest a replacement for the Grand Champion...Read More...

I just got a great SM25 off Craigslist but the castors are rusted and the guy who had it before didn’t fully thread them so they are bent to hell. I saw a picture of someone using large off-road rubber castors and was wondering if anyone on here had a link as this would make wheeling it over my pavers a lot easier. Thanks in advance for all your guys help!Read More...

A glossary of terms for new users (and old). Changes and additions should be added to this post and are gratefully accepted. ============================================ ABT - Atomic Buffalo Turd - a jalapeno pepper filled with cream cheese, wrapped in bacon and then smoked. Beinks or Boinks (see also Burnt Ends and Moinks) - Burnt ends wrapped in bacon, slathered with BBQ sauce and smoked till sauce is tacky. Brining - a mixture of water, salt, and sugar/seasonings to immerse poultry,...Read More...

I;ve seen mention of it here before, but i just got my 009 tonight, plugged it in to season, and after about 10 mins it tripped the gfi. Switched to another outlet, same thing. Is this common, and what do i do? I'm not an electrictian and i didnt stay at a holiday inn express last night, so i need some help! thanks.Read More...

My name is Dan and I am new to this forum. I am in the proccess of convincing my wife that a CS smoker is the best item for us to purchase during theses hard times. I am almost there. Wish me luck. Anyway, I am in need of a supplier for various smoking woods. I see wood chunks, chip, factory seconds. What should I use and what is a good wood to meat ratio? Good to be here! DanRead More...

Additional accessories...stainless grates, cold smoke baffle. Mounted on a heavy duty Craftsmen Tool chest with ball bearing slides. Top drawer is stainless pullout table. Always stored inside. Used very little. Excellent condition. $1000 for all. Will sell for $800 without the tool cabinet. Local trade only. I'm in the Knoxville, TN area.Read More...

Hi, new to the forum. Have a model 40 mfg in 2009 but we'll cared for. It is now heating up and not stopping at my desired temp. Thermostat? Anybody else have this issue? ThanksRead More...

Tablitas, literally, little planks in Spanish. Got this recipe from a buddy down in Texas, I gather they're big down there. Basically, they're beef short ribs cut crosswise across the bones about 3/8" thick. You should be able to find them in Mexican markets, Asian markets and in some supermarkets. They might be labeled as Costilla de Res, Short Ribs or Flanken Cut Ribs. Some Mexican places might already have them marinated. It's what Koreans use to make Kalbi. A Korean friend said to use a...Read More...

Looking for a used FEC300 if anyone is aware of one for sale I'm located in Southern California Thanks, David 951 741-1884Read More...

My mom was telling me about eating one of the best pork roasts ever when she was a child. I think my grandma made it. She said they just cooked the pork roast in the oven and it had Garlic slivers and covered with Greek Seasoning like Cavender's. So I have cross hatched a Pork Butt skin up, covered with olive oil, salt, pepper, garlic, onion powder, and Cavender's Greek Seasoning and threw it into my smoker at 275. I plan to slow cook it in there (no wood) until I get internal temps near...Read More...

I’ve successfully smoked 8-10 lb market briskets in my SM045 for years. I recently loaded in two 16-17 lb packer briskets. I gave them 16 hours at 225 degrees. One came out fine. The other was burnt to a crisp along the bottom side for about 1/4 inch into the meat. Has anyone had a similar experience? Or can offer some insight as to what might have happened? Thanks. TomRead More...

Folks, when I was installing my probe yesterday I noted that the black wire coating about 1/2 point had a little crack in it, I could see what appears to be shiny shield wire through the small crack. My smoker isn't 1 year old and I've used it maybe a dozen times. I'm very careful with my probes, wipe it down after each use, re-install the plastic protector on the tip, and coil it back in the little bag it came in. Has anyone else experienced something similar? If so what did you do? Would...Read More...

I am going to smoke some spare ribs tomorrow, and my neighbor suggested that I can boil ribs before grilling prior to cooking, but I have also heard that is sac-religious to do that to ribs.Read More...

Ugh. My SM025 frequently has an issue tripping the GFI on my patio. I put a ~8# brisket in this morning a little before 6am. The meat went in at 42 degrees and the smoker started at 77 degrees. I checked the smoker a few minutes after the meat went in to make sure it was still on and it was. Then I went back to bed for a few hrs. When I came back at 9:30am, the power was off. I suspect that it happened quickly (should have stayed until it got all the way up to heat ... ugh). Anyway, the meat...Read More...

The Anerique is a great unit but hard to clean at ground level. Definitely need stand with casters. Hate to spend $500 on a stand. Any sturdy options?Read More...

Hi all. Just curious - I would be greatly interested in seeing a chart of cabinet tempature taken every 10 minutes or so. Has anyone done this? How steady is your target tempature held? How much variation? What was the outside ambient temperature when this was done?Read More...

Ran across this old cookshack in an auction. Does anyone have a clue on what model it is? Didn't look like anything that is on the site now but it is an older model. Thanks OKCJeepRead More...

Hello everyone. I am wondering if anyone has made candied salmon using frozen salmon. I assume it would be fine but if you have done it I would like to hear from you. Thanks! Paul IrvingRead More...

I replaced my burnt up 2007 controller had one major fire in pellet box and kicker was a lightening strike I replaced with a Smoke Daddy PID you can buy them with blue tooth controller also. Here is what has to be done but a new 120volt combustion fan old one is 12volt. Replace the thermocoupler with one rated for Smoke Daddy I used a old one from a Pit Boss pellet grill extended the wires about a foot. I have been using now for well over a year runs great no fires or flare ups. If you have...Read More...

The kids went fishing and came home with a boat load of rainbow trout. These are in the 10" or smaller range. Naturally they want them smoked. I used to have a good recipe for trout but that was years ago and I have slept since then. I have done Mr. T's recipe for salmon but can't remember if he had one for trout. I am wondering if any of you have a tried and true recipe for smoking these small trout?Read More...

Have a FEC 100 for sale. It’s probably been used 50 times Don’t have to sell, but I’m not using it. It’s stored inside let me know what you think. I never clean inside consider that seasoningRead More...

At the R Kansas City BBQ Comp last weekend they had a Iron Smoker contest. 2 ribeyes, a pepper, baby taters, mushrooms, a banana, strawberries, marshmellows and mini oreos and had to use all of the items. The reason for the post is that we grilled the steaks, pepper, mushrooms wrapped in bacon, the taters, banana slices and some pineapple we had with us all in the FEPG and won the competition. Just another testiment to how versatile the grill really is. I know, no pics didn't happen but we...Read More...

Well smoked my first half butt (3.5lbd) it took about 9h and 15lbs of lumpcharcoals (was windy) to get to 192f... Took it out, foiled it for ½h... I followed the recipe of "The Famous Mr. Brown" from Smoke & Spice book...Read More...

Anyone seen a chicken throne made of clay? It is a one piece item and the throne portion holds liquid in the same fashion as a beer can would in a wire throne. The bottom holds drippings like placing a pie pan under a wire throne.Read More...

Hey group, new guy here. Any tips where to source a temp indicator for the temp knob for old model 50? Mine is gone... I can figure out by trial and error but wanted to check here, first. I have tried to find the search option for the forum but must be blind. Any help here is also appreciated! thnx.Read More...

I’m new to smoking and this is the first time I’ve bought a full brisket. My butcher divided a 16# brisket into 3 more manageable pieces for me to practice on. The end pieces have a 3-4” wide strip of fat in the middle and it looks like more fat than meat throughout. Do I trim this fat out, creating smaller pieces?Read More...

I just posted about the excellent pork butt we did and went out to do some bone-in chicken thighs. I cleaned out the burn chamber, placed perhaps ten pellets against the igniter and turned the grill on. It started to smoke after a couple of minutes, then it blew the GFI circuit. Reset, cleaned burn chamber completely, and restarted. In 5 minutes smoke, glowing pellets, but the fan didn't kick in and then 2 mins later the GFI blew. Enough so I will bake it, but I can't figure out what is...Read More...

Hi, I have a 15 year old smokette elite. The control panel is toast…can’t control the temp and it turns itself on😱 how hard is it to replace the control panel and put in a new heating element? I’m not real mechanical so if it’s too involved, then I’ll probably skip it and buy another considering it would be about half the price of a new one for the replacement parts. ThanksRead More...

I was turned onto AlbuKirky seasonings by one of the members here (Thanks Jay). This stuff is seriously good and like the TV add says "I use that s**t on everything" now. I got a recipe from them the other day for Green Chili Stew. This recipe was close to a quick and easy Chili Verde recipe that I have used for years. I combined these and came up with some good eats. The recipe calls for Albukirky Green Chili rubbed pork cushion. I found pork cushion on sale so was set to go. I seasoned the...Read More...

First off let me assure you that I plan on calling Cookshack on this but I would like to know if this is common. I did a 12 hour cook on my FEC-100 at 224 degrees until the meat hit a target temp. I then dropped the cook temp to 140 on the IQ4 controller. There it stayed within several degrees of 140 until I turned it off after 2 hours. I pulled the meat and shut the door for the unit to cool. Coming out 3 hours later I noticed smoke coming out of the chimney. (An elbow and 5 feet of...Read More...

I've renewed my absolute love of barbacoa (beef cheeks). Did them again last Friday. Search on "barbacoa" for AndyJ's thread from 2011 and replies if you're interested. I get beef cheeks at Sam's Club, in a cryovac of about 6-8 lbs. The cheeks are sometimes full sized (about 12 oz or so, and sometimes smaller pieces, There is a ton of fat and gristle to remove and you can't get all of it, but what you can't get melts into a delicious gelatinous coating after low and slow. The flavor is...Read More...

I want to cook some baby back ribs for my first cook on the SM045. I have watched and read numerous instructions but it seems that all use different temps. and times. Is there a simple easy to use recipe to get me started. What temp, and how long to cook, and do I put BBQ sauce on the ribs at some point? Thanks for your help!Read More...

Hey everyone, haven't been around in a while. Looks like a lot of the old fogies are still here. So I was looking through the freezer and found a big double bone pork chop. Brined it for a few days, then a coat of Porkmafia Memphis Mud, my go to rub for pork. Into the FEC at 210 for about 3 hours. Getting there... Mixed up a glaze of bourbon, maple syrup, fish sauce, worchestershire, granulated garlic, HDD & garlic chile paste. Sweet & spicy! Four coats, about five minutes in between...Read More...