I spotted several bags of Kirkland Signature "BBQ Hardwood Pellets" during my latest Costco visit. "Oak, Hickory, Maple, Cherry Premium Blend 100% Natural." Have you tried them? Are they any good and do you have any theories on who the actual producer/manufacturer may be?Read More...

I bought a prime-grade brisket from Costco before the meat craze caused prices to soar. It’s been in my freezer too long. I’ve only tried smoking a brisket once, years ago, and I bear the shame like an albatross around my neck to this day. I have an electric smoker, not a pellet, so keep that in mind. I’m a Burnt Ends fan as well. Are any brisket gurus out there? Looking for rub options and techniquesRead More...

Good morning, I have programed my SM066 for 225 degrees and it won't ever get above 190F even though the screen is showing the 225 degree range. I verified the ambient temperature and replaced the probe and verified both of those so I don't believe that is the issue. Thoughts????? P.S. This scenario occurs regardless of higher or lower temperature set points. Thanks in advance.Read More...

Hi All, Bought a large package of sliced pork belly at Costco. The slices are about 1.5 inches thick and are pretty lean in appearance. I used half of them to cure for Lap Yuk (cured Cantonese belly, what I call "Chinese bacon"), but have a bunch left to smoke somehow. I found a recipe that wants 1/4 inch slices to smoke and then pan-fry to serve, but I'm looking for other options. Any ideas or recipes appreciated. Thanks much!Read More...

hi there, on FEC 120 ( 2014) can you adjust the smoke time to be less than cook time ? thanks in advance ! cornelRead More...

I just finished smoking this chuck roast. I smoked at 250 degrees for 5 hours and 40 minutes with cherry wood (all I had). I rubbed with SPG and pulled at 206 degrees. Probed like butter and was oozing juice. The reveal will be tomorrow. I wrapped in butcher with some tallow, vac sealed, and threw in the fridge.Read More...

I did another pork belly with the chuck roast. This belly was frozen for about a week. It was good but I was having some resistance after reaching 205 degrees. The lower right side was not probing like butter but the rest of the belly was. I did not want to overcook it so I pulled a wrapped with some bacon grease, butcher paper, vac sealed, and placed in the fridge. I reheated today with the sous vide at 150 for 1 hours. The butcher paper was soaked and belly had like a glaze on the bark. It...Read More...

I own an electric cookshack model 55 smoker oven. I use this smoker primarily to smoke salmon. Usually I smoke salmon at approximately 150° for the first couple hours then I turn it up to finish cooking the fish. The problem is at 150° my chunks of wood quit smoking. I’m forced to open up the door and turn up the smoker above 200° to get the wood chunks to smoke. This process makes it difficult to get the desired amount of smoke needed and maintain the proper temperature. Does anybody out...Read More...

Watched Eddy with Jeremy Yoder on Youtube and he was talking about some new pellets. Are they available from Cookshack? If not, anyone know where? https://youtu.be/FnhDuHuH31M?si=-5VLw4yqB5iTGdfsRead More...

My Cookshack 55 seems to cook too fast/high heat? For example chicken is overcooked at 3 hours at 200 degrees as are ribs. Larger cuts like butts and brisket seem to cook too quickly. I have put 3 new thermostats from Cookshack on it with no change. Cooking low and slow is not possible. Is this right or am I missing something???Read More...

Just finished a belly for my John Deere technician. I bought a new tractor and had to have $5,000.00 dollars worth of warranty work due to a hairline cracks. Pics and notes attached.Read More...

The original 101 webpage is here: Brisket 101 webpage Here are two videos that should help, courtesy of the local paper and an event I did: Brisket MOINKSRead More...

I stuffed a 15.5 lb packer in the 025 last night at 530 and set temp to 180. Got up this morning at 530 and bumped it to 225. I suspect it's in a stall right now (0730) with an internal of 167. I want to eat it tonight around 6 pmish. If I dump the smoker and set the holding temp at 140 when the internal hits 195, how long can I "hold" it without drying it out? Or will FTC be the better option? Thanks!Read More...

I am interesting in buying a data logger. I have never used one. I would like to use it for a number of applications. Logging refrigerator and freezer and also my smoker and Big Green Egg. So, I’m thinking a temperature range of 25-850F or so. Oh, I’d also like to log my bread dough temperatures during fermentation. Is humidity a factor in purchasing the unit or probes? I would appreciate any advice and recommendations for purchase. Thanks DanRead More...

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...

I have a SM066 that I just did 40lbs of pork butt in. Seems the smoker box warped downward and wedged in between the hearing element guard and bottom of smoker. I was able to get it out but the smoker box bottom cracked. Not sure why this happened. Will this affect performance?Read More...

Hey all, My auger motor has crapped out after many years. Upon troubleshooting i have determined that i just need the Eletric motor portion of the assembly the gearbox and auger are fine. the label of the motor is worn on mine so i am having a hard time finding a replacement. CS wants an insane $300.00 plus for a replacement assembly. Can anyone help me identify this motor? Thanks in advance.Read More...

I put a brand new FEC 240 in a catering truck. It arrived with a blown fuse for the lighting element. Once that was replaced I set it on and ran it to test. Not sure how exactly but the flame blew back through the chamber and melted both the blower fan and the auger motor. Support sent me new ones and they were replaced. I then tested again running the smoker for 6 hours while at a market with no issue. Then put some brisket and ribs in the other night and set using factory preset 1. I went...Read More...

Anyone had problems with a weak LCD Screen on your FEC? I spoke with Bill and he advised me to turn the pot that controls the brightness but it was already at its highest point from the factory. I cannot see the screen anymore to set times and temps making it useless till I can find a replacement LCD or as Bill advised replace the board for $1700.00+. Anyone know the part number of the LCD? I am sure it is a $2.00 part if I can find the number. Thanks for any assistance you can give.Read More...

Hey food lovers!!! I wanna try my hand at preparing a smoked brisket. Please give me the best recipe possible. Awaiting responses from all of you. Thanks a lot !!!Read More...

My 18 year old sm009 that I bought in 2005 just died. Plugged it in, turned it on, and no heat. I would like to try to get it running again, but I'm not sure where to start. Does anyone have any advice?Read More...

Well it looks like my bargin PG 1000 might not be a bargain after all, it's a 2015 needed some parts is I ordered them from cook shack, when I checked it out the controller all buttons seemed to work fine has a new ignitor so give it a try and yes we have fire. Ok so the last of the parts came today got everything in place and lets give this a test run, set the LHT and the HHT 10-100 and everything was going great until it hit set temp 225 but the temp kept rising so I lowered the HHT to 30...Read More...

My FEC PG-500 auger stopped working...I ordered a new motor from Cookshack & replaced but the auger is still inoperable. The fire pot is working & stays lit as long as I keep adding pellets. Any suggestions?? I don't know if I need to replace something else or if there are settings that need to be reset?!Read More...

So I tried my first Brisket overnight in my second hand Sm150. Pushed the Brisket button (225 degrees) and let it rip, when I looked in about an hour the temperature on my inkbird was at 295 degrees. I shut it down and lowered the temp to 165 (fluctuating between 180-210) What temperature fluctuations should I expect with this smoker? I guess I should have checked this first because now I have no idea what's going on with my brisket lol. Currently I have the smoker at 195 which is (205 to 262)Read More...

Just got my new SMO45 with a rib rack. The rack has 7 slots. How many slabs of Baby Back ribs can I reasonably put in there, and expect them to cook? If I fill the whole thing with 6 or 7 racks, will circulation be a problem? Thanks in advance. Looking forward to learning from your experience.Read More...

Anybody using Grillgrates on their PG500 or 1000? Never used them before not sure if if they are even needed. Wanted to ask before I decide to buy. Thank you ErnieRead More...

I'm seeing St. Louis ribs being offered in weight categories such as 1.5Lb, 2Lb, 2.5Lb, 3Lb and3.5Lb. I've always thought 2.5Lb was pretty much normal. What would you choose and why? TNX, mmRead More...

Disregard dryness or tenderness. Has anyone really ever noticed a difference in taste on Standard Choice vs Angus Choice? ThanksRead More...

Greetings fellow CookShackers. I know the SM066 has a hold feature BUT it is only for six hours, and I know that I can set the temp to 145 or 150 and walk away as well. I have been searching far and wide on the internet for holding oven ideas without dropping 4500 bucks on a real holding oven. My plan is to hold briskets at 150 degrees for at least 24 hours prior to serving. I am doing brisket over the Memorial Day weekend. In the spirit of American exceptionalism, I discovered a Canadian...Read More...

Not sure what model, think it's around 20 years old.... serial number, wheels, racks, vent, woodbox, and the back/bottom all gone lol. It takes a 14x14 rack more or less. Anyway it still works somewhat and I'm thinking of insulating it again because it doesn't really hold heat that well. Has a hard time getting above 180 in 90 degree weather so I'm thinking that's probably the issue unless the thermostat doesn't work very well. Anyone that can provide some materials that will work I'd...Read More...

I know this is a longshot but this is one of the few sites that I have been a member of for that long that may have other members who know what I am looking for. I got my CS in 2010 so I have to assume it was around that time. It was a website that required a paid subscription. It was not a fancy looking site by any means but it had videos, recipes, etc. all from some well-known award-winning BBQ masters. I had downloaded a BBQ sauce recipe from that site that I strictly used for my...Read More...

Courtesy, a comp cook from Basso's forum. As if brisket prices aren't high enough,now all the ladies will be switching from chicken breast. Don Dueling Bubbas from http://www.meatingplace.com : Beef News Healthy 'depots' offer new option for marketing beef brisket: study A Texas A and M study has found that beef brisket contains "depots," or tiny reservoirs, of healthy monounsaturated fatty acids. Those found in beef brisket may not be quite as rich a resource of monounsaturated fatty acids...Read More...

Hi all. New member/first post. Been catering barbecue since 2012 with an ugly drum and a stick burner. We are now doing a ghost kitchen and launched a food truck. Looking to streamline the labor side of our operation at the smoker. I found an SM250 from 2005, and they are asking 2k. Any advice or opinions are much appreciated. Thanks!!Read More...

Ok, heres the deal. I have been smoking with a model 50 for about 3 years. I decided to buy a 250. Tonight was the first time using it and it came out awfull. In my model 50 i would do ribs for about 5 to 5.5 hours. So i loaded up the 250 with some spares and babybacks and cooked for about 5 hours. Opened it up and they were char cooked! I mean these were the worst ribs I have ever produced. Is the 250 more powerful. it was set at the same temp I use which is 225. Im just curious if I should...Read More...

I have finally refined my recipe and process I have the texture, salt content, taste that I like and I am able to repeat it every time now. I did 2 whole bellies this time around. 12 lb - 7.5 oz 11 lb - 9.1 oz lb pork bellies. I buy them with the skin already removed: You will need kosher salt, sugar and cure #1 A.K.A. prague powder, instacure or pink salt. Its easiest to work in grams and I just found the 2nd of the two calculators below and its much simpler and cleaner than the first one...Read More...

I tried out a tenderloin tonight. I brined for 24 hours. Rubbed with SPG. Smoked with applewood at 275 degrees to 142 degrees internal. I did not keep track of the time. It was freaking amazing. I do believe this smoker likes 275 degrees.Read More...

Hello, new SM066 owner here. Just completed my first smoke. It was brisket and it came out wonderful. I used 2 ounces of wood and want to move up. I read where it is best to move up 1 ounce at time. My question is, does anyone who is smoking with two chunks of wood, burn one chunk for an hour or two and then add the second chunk or is it best do both chunks from the start. Why is one way better than the other?Read More...

I smoked a 20-pound brisket on Sunday (05-27/28-23). I had family in town for my daughter’s high school graduation. This was my first brisket on the SM066 smoker. Cook time was 12 hours and 45 minutes and the brisket was held at 150 degrees for six hours. Start time was 2300 on 05-27-23. The smoker temperature was set to 180 degrees for an overnight cook. I used 4 ounces of hickory and salt, pepper, garlic, and paprika rub. I checked on the brisket at 0545 and the meat temperature was 140...Read More...

I smoked 5.5-pound pork belly on Sunday (05-28-23). I had family in town for my daughter’s high school graduation. I used my 22-inch Webber grill (set up with Slow N Sear and Fireboard Pro 2). Cook time was right at 11 hours. The Fireboard held the grill temp at 225 degrees almost perfectly the entire time. It was good, and it was even better the next day. I did not use my SM066 because it was holding a 20-pound brisket at 150 degrees. I had a few leftovers. They were refrigerated and warmed...Read More...

My son' guac recipe:Read More...

How would I put a smoke flavor on a pre made chicken?Read More...

I was looking at the replacement parts on the cookshack website and saw flame deflectors for both the PG500 and PG1000, at different prices. I thought that other than the roll-back lid vs cabinet doors, these units were essentially the same. Are the deflectors actually different? PM-PG-50010: Flame Deflector: PG500 (formerly PM311) - Cookshack BBQ SC809: Flame Deflector: PG1000 - Cookshack BBQRead More...

Hi everyone, Andrew Hayes here. (professional chef, Brisbane Australia) FEC240(2022) Hello and thank you for this wonderful forum. i have been looking for an overnight brisket method that was suitable for our establishment(lunch times only). and i couldn't find a suitable method on the forum(one that starts their meat just after lunch 3pm ready for next lunch service), so i have spent the last 5 months getting this right and ill post it here. This is a wrap, or no wrap method and the oven...Read More...

I just got my FEC 100 Version 04.3, Friday cooked some wings Saturday. I had a problem controlling the temperature due to problems with the pellets jamming not in the auger but on the slope going to the fire pot. The pellets would be burning on the slope and never making it to the pot. I used the Traeger Hickory pellets that came with the smoker. Any help would sure be appreciated; I'm going to cook on it again tomorrow, thanks. Gordon.Read More...

Is anyone familiar with the Cookshack 205, not the 250, but the 2 0 5? I have access to one that needs both heating elements replaced, but don't know if the heating elements are avaialable and if the unit is worth the investment. Sounds a bit outdated, however, from what I know about Cookshack, they keep going and going...Read More...

My sm025 is heating up but the wood is not smoking. Any idea what’s wrong and how to fix this? It was working fine but I moved it recently and now no smoke.Read More...

I have a new house and all my circuits are protected. I have the Amerique 066 smoker. I have tried multiple circuits and they all throw the circuit breaker. I ordered a new heating element And installed it. The smoker still throws multiple circuit breakers.Read More...

Hi there Im wondering, if I use my smoker without pellets, will it operate like a regular oven? Or will it mess up the smoker?Read More...

I smoked salmon today. It was really amazing. I had about 1.5 pounds. I brined overnight with kosher salt and brown sugar. I rested the fish in the fridge for around 7 hours. I placed the salmon in the smoker (SM066) at 150 degrees for two hours. For the last hour I turned the heat up to 175 degrees. I pulled the salmon at 140 degrees. I used apple wood and brushed on straight maple syrup every hour. With only a pound and half of salmon, my temps ran about 5 degrees above. I set the temps at...Read More...

I did a pork belly today. This was my longest smoke on the new smoker. The meat was 6.25 pounds and was smoked from 0800 to 1930 (11.5 hours). I have never had a pork belly take that long ever. Final temp was 190 degrees. The pork belly also expanded in height (never seen that before either). I used 4 oz of hickory. My bark did not get as dark as it does on my Weber using the same recipe. I have done multiple pork bellies on my Weber (third picture attached) and they were very dark. Normally...Read More...