Skip to main content

Forum Topics

Fire in the Hole

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...
Last Reply By oldsarge · First Unread Post

Pics: Tablitas

andyj
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...
Last Reply By andyj · First Unread Post

Again Reccomending Barbacoa (Beef Cheeks)

Forum: Beef
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...
Last Reply By oldsarge · First Unread Post

Green Chili Stew.

idahomike
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...
Last Reply By jay1924 · First Unread Post

Babyback Ribs - Cookshack Beginner

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...
Last Reply By jay1924 · First Unread Post

Double Bone Pork Chop

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

Texas Style Boneless Turkey Breast

Forum: Poultry
andyj
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...
Last Reply By jay1924 · First Unread Post

LHt/HHt 101 - Temp Control on the PG1000 Featured

Fast Eddy’s by Cookshack Pellet Grill Model PG1000 Controlling the Pit Temperature on the PG1000: This grill comes equipped with a controller board which lets you digitally “dial in” the temp you want for your cook. This controller is very simple, an up arrow, a down arrow, and a digital readout. For many these are all the controls you will ever need. However, there are more advanced settings you can adjust in order to further refine the temperature control. The grill has settings called LHt...Read More...
Last Reply By oldsarge · First Unread Post

For sell

Forum: Open Forum
Guys its been back in the Okie days that I last posted on this site. Covid has knocked me out of a catering gig. I have a sweet running SM260 that I need to sell. This smoker never let me down. I’m just looking for a fair price and a good home. I’m in Arkansas.Read More...
Last Reply By oldsarge · 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 oldsarge · First Unread Post
Page

Easter Dinner?

Forum: Prime Rib
So, the missus is not a fan of Ham for dinner, so I'll be doing a Prime Rib for Sunday Dinner. The last one I smoked for NYE was amazing (if I may say so). Our local Publix had a sale on standing rib roast at $6.99/lb, which is really amazing with the prices we've been seeing lately for just about anything that resembles meat. I bought two 7.5# each, one I'll save for a rainy day. They are trimmed with the bone carved and tied on. So the big question is will I do 1) another pre-smoke in the...Read More...
Last Reply By idahomike · First Unread Post

Clogged Auger PG1000

The auger on my PG1000 got clogged. The only way I could clear it out was to back off the screws that hold the pellet hopper. I wasn't able to remove the hopper, but it somehow helped. I put all the screws back, but now pellet pieces are dropping below into the area that houses the controller, fan and auger. These self taping screws don't see to allow precision assembly of the hopper to the feed chute. Anyone have any ideas?Read More...
Last Reply By ozenzop · First Unread Post

Howdy From Admin

Forum: Open Forum
oldsarge
By now, some of the regulars have noticed I have taken a position as administrator (I prefer moderator). My name is David and I am truly interested in keeping the forum informative and pretty much BBQ related. I volunteered in order to free up Stuart from police activities(he has a company to run) and to help keep spam where it belongs; in a skillet so please, post no spam. And I am not fond of trolls. 'nuff said. I do not work for Cookshack so I cannot help with any technical or warranty...Read More...
Last Reply By oldsarge · First Unread Post

Avatar

Forum: Open Forum
oldsarge
If anyone is interested in loading an avatar, go to your profile, select edit, scroll down to the picture profile/avatar section. Very easy and gives your posts the personal touch.Read More...

Welcome All New Members

Forum: Open Forum
oldsarge
We've had quite a few people become members of the CookShack Forum Family. And I want to welcome them, one and all. So for your new folks, how about stopping by the Roll Call and say howdy and let the old timers give you a welcome, and maybe tell us a little about your Q life! Grab an avatar and make your posts unique. The forum covers a lot of territory so enjoy your visit. And if you have any Q and CookShack related questions or hints, tips, recipes etc please share with the rest of us.Read More...
Last Reply By oldsarge · 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

flame out/ pellets everywhere

Anybody have some advice. FEC 100 has been dormant since Christmas day (I know that is sad). Recently fired it up and it worked great like usual. Second use the fire went out, and pot was full of pellets, cleaned out the pot, restarted aand it was fine. Third cook, flame out, pot full of pellets, cleaned out the pot 3 times and restarted, it never would restart. Whats the deal? LeeRead More...
Last Reply By jay1924 · First Unread Post

Finally broke my PG500

I finally broke my PG500, we had a big storm with a lot of horizontal rain and my pellets got wet jamming the auger. I had started it up and went inside, I could see the smoke starting so I went out to close the door and I could not hear the auger delivering pellets although the auger light was on. I cleaned out the auger, and it still didn't function. So I took of the end cover and uplugged the auger motor and checked that I had 120 volts on the terminals. I did, so I figured I had burned...Read More...
Last Reply By electrotech · First Unread Post

FEC100 New - Not starting up

Hopefully I am missing something. I just got my new FEC100. I plugged it in, verified power and flipped the master power and hi the power button. Nothing. I have tired everything I can think of. Reset button, different outlets, there is just nothing. Customer service is closed, I have 10 racks of ribs and a bunch of people coming over tomorrow. Any ideas at all? Frustrated.....Read More...
Last Reply By jay1924 · First Unread Post

Beef jerky

Forum: Jerky
hi, not smoking my beef jerky...prefer to not cure. I have been readying the comments about making sure the meat hits 160 degrees. If I use my air fryer at 160 and the meat totally dries do I still need to check the internal temp of the meat? New to this whole thing thanks!Read More...
Last Reply By Anita bell · First Unread Post

Smoked Corned Beef.

Forum: Open Forum
idahomike
I smoked 2 corned beef for St. Patty's day. I did them in the SMO66 225 degrees with hickory and cherry. I pulled them when they hit 160 IT. I put them in a pan with enough water to come 1/3 of the way up the sides of the corned beef and covered them with foil. They went back in the smoker until they hit 190 degrees IT. I then did a reverse sear on the PG 1000. I put the pan in a warm ice chest and let them sit a couple of hours. They turned out really good.Read More...
Last Reply By jay1924 · First Unread Post

Rainbow Trout, can I run two batches in one day?

Forum: Seafood
SM25 platform. I have a large quantity of rainbow to smoke from a neighbor, big ones, almost the size of a small salmon. I have done many batches of both salmon fillets and trout chunks, generally using Mr T's brine and directions with fine results. . My question is, can I do two batches in a single day. My concern is that in the startup process, the SM25 gets up to 220 degrees or so to get the smoke flowing, and with a cold smoker this can take awhile. Running a second batch with the smoker...Read More...
Last Reply By jay1924 · First Unread Post

Downside to using Briquette?

Howdy! I've been experimenting with briquette's in my Smokette Elite with some success to generate a smoke ring. It may be my imagination, but the wood seems to burn through in its entirety much quicker when the briquettes are in. Anyone else experience this? Could a potential downside of briquettes be less smoke flavor because your wood burns through too quickly?Read More...
Last Reply By jay1924 · First Unread Post

SM025 / SM045 - does anyone have a chart of the cabinet temperature during a cook?

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...
Last Reply By idahomike · 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 soleman · First Unread Post

SM260 Overtemp/Flip Flop Error

I have an SM260. First issue: When I power on the control panel, it says “Flip Flop Error”. You press the start button and it clears. Not sure what this means. Second issue: My control panel shows 0 degrees, even though I can verify with a remote probe the smoker is heating up. If you let it go, it eventually shuts down on Overtemp alarm. Any help is greatly appreciated.Read More...
Last Reply By jay1924 · First Unread Post

SM045 For Sale- Lowered Price

Forum: Open Forum
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...
Last Reply By airstream-n-q · First Unread Post

Amerique SM066 tripping GFI outlet

Hi all, my SM066 purchased in 2010 is tripping the GFI outlet as soon as I plug it in. We've just moved into a newer house a couple months ago and to be honest the smoker may not have been used in more than a couple years. Things happened and we moved a couple of times. Anyway I checked the FAQ and it says for this issue to plug it into a non-GFI outlet for an hour, then try the GFI outlet again. Is that really safe to do?Read More...
Last Reply By oldsarge · First Unread Post

FEC 500 vs FEC 750

Has anyone cooked on both of these smokers to compare your finished product ? I have heard the 500 cooks better than the 750. I would like to have the room on the 750 but could get by with a 500. It will be installed on a trailer.Read More...

PG500 doors blew open 4 hour in.

I have a PG500 and I have never had any issues. Yesterday I was 4 hours into a Boston but and the doors blow open with a boom. I looked inside and the fire pot was flaming, and the blower was on high. I powered off the unit cleaned the pot and restarted. It came back up to 225 but then the temp started going down. Fire pot was not lit so I put it in the oven to complete. I tried to start today, and it feeds pellets but doesn't ignite. Please help.Read More...
Last Reply By oldsarge · First Unread Post
Post
×
×
×
×