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...

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...

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...

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...

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...

Easter 2 racks of lamb total weight 3.5 lbs Trimmed excess fat Started with a sprinkling of granulated garlic followed by Willingham’s Wham seasoning fairly heavy. If you are unfamiliar with this seasoning it is unique. Smells just like Worcestershire sauce. I smoked 2 racks with maple at 225 F for about an hour up to 125 degrees IT, then onto a super hot grill for a couple minutes to add a bit of char. While on the grill I mopped them with a little mix of olive oil/red wine vinegar to...Read More...

Smokette on custom cart. See pic. ThanksRead 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 own a BBQ restaurant and in my 10 years of smoking thousands of pounds of meat in my SM160 I have never encountered this problem. I plug it in...normal power. Works like a charm. Then it starts smoking and is working fine. About an hour or two into smoking and then it resets itself and I am left to just chase the smoke. HELP! I am thinking it is the plug. Thermostat issues normally happen and there is a power surge. It is almost like the smoker door is open and it resets itself.Read More...

This weekend I cooked some hotdogs for the family only I smoked them at 225 for 15-20 minutes with 2 oz of pecan wood. I then finished then on the gas grill. I have to say they were the best hot dogs I have ever had. I've had my smoker for years and never though of smoking a hotdog ....Read More...

Looking for clone recipe for Johnsonville brats and Bob Evans regular sausage.....Thanks,Read More...

OK, I'm a broken record on this. I'm encouraging folks to try beef cheeks if they haven't already. I get mine from Sam's Club, where they come in a cryovac package of 5 - 6 lbs. I split the package in two and try to separate as much of the gristle, fat, and silverskin as I can before repackaging in foodsaver bags for later use. I usually end up with 2 - 3 lbs of cheeks (three or so cheeks per package). Freezing them trimmed makes it so much easier to use later. Today I started with a package...Read More...

Recently Upgraded my FEC100 to IQ5 controller. Nothing wrong with the IQ4. Anyone interested or in need of an IQ4 let me know.Read More...

My controller has gone haywire after 12 years. How difficult is it to replace the controller? I’m not real mechanically inclined, so… thanking you in advanceRead More...

Everytime I smoke, I will set the Smoke for 180 and it starts out of the gate going up to 250 and then slowly trickles down to 180 over the next two hours. For something that is over $5,000, it seems like this is unreasonable. What is the remedy?Read More...

Looks like it has been a while since this topic has been discussed... Need some recommendations on a pair of grill gloves. Something with good dexterity (MUCH better than the oven mitt style I currently have) and something that would protect me if I accidentally touch the grate of my PG. Something I could carry my dutch oven from the grill to the kitchen would be nice, but not necessary. Just did some amazon browsing and seems like there is a crowd of products in the $25-35 range with nice...Read More...

I have a SM066 that was manufactured in 2006. My dad has had it sitting in his metal building for probably 10 years because he said it kept shutting off. I decided to try and figure out what was wrong with it, so I picked it up and have been messing with it this weekend. I have my Fireboard remote temp sensor in it and it seems like the heat is shutting off after the 1st or 2nd "cycle" of heat. It ramps up to the initial set temp, cools for a bit and then ramps up to the set temp again.Read More...

Throwdown with Bobby Flay on Wednesday night had him in Raleigh NC challenging Ed Mitchell. Ed's a legend around here, and unlike many legends, he's also a very, very good BBQ cook. But.....I have to ask, did anyone catch that he cooks his spare ribs for just 20 minutes per side on a grill? No smoking at all, and no boiling that they mentioned. I had to hit rewind on the Tivo, but that's what he said. And the judges said they were fall off the bone tender!??????? He must be getting some of...Read More...

This is my first lengthy cook on my new SM066. Every BBQ channel I watched on You Tube said pork loins take around 3-4 hours at 225. I cut the loin into thirds and seasoned each piece with a different flavor rub. I just pulled mine at 2.5 hours and the temp was reading 150 to 160. I checked all three with my Thermapen. They have been FTCd. I have ribs on there as well. They by all accounts seem to be cooking properly. I am trying to learn this smoker without all of my BBQ accoutrements. This...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...

I got a tool/grinder stand a harbor freight and my SMO25 is a perfect fitRead More...

Hello! New to the board here, waving a hand at y'all. I am sure you have fielded these questions on more than one occasion, but please bear with me. I am starting a mobile BBQ concession trailer. I plan to put this in a semi permanent locale. I am trying to decide on a great smoker for my business. As a newbie to the BBQ business I have been educating myself as much as possible. I have looked at Southern Pride and Ol' Hickory smokers. I stumbled on the Cookshack today and would love to hear...Read More...

I made smoked shotgun shells for the Super Bowl. I had some left over. I vac sealed them and stuck them in the freezer. My wife reminded me about them tonight. So I tried them. When I opened the bag, I was immediately hit with hickory smoke (unbelievable). I microwaved them for two and a half minutes. They were very tasty and a little chewier (not as soft when they come off the smoker). The BBQ sauce was not frozen either. I could taste the smokiness. I have 5 left. I will eat them tomorrow.Read More...

Live in upstate NY. Old guy at 82. Been smoking for some time but this is my first CS smoker. Father’s Day gift from my kids. Built a stand for it and seasoned it today. Some BB ribs to go on tomorrow. I’m going to try a brisket for the first time next week..Read More...

Has anyone tried pellets in their SM025? Just watched a Smokin Joes BBQ segment where he smoked a brisket using Everything Bagel seasoning and then smoking it on a pellet smoker using crushed pecan shells. Sounds Tasty. Any thoughts?Read More...

Got a PM asking about Wet Aging and so thought I'd bring it here to discuss as we've got a thread going for Dry Aging. Aging ONLY applies to beef, not chicken or pork Wet aging has really grown in use by Restaurants over the last 10 years for one reason; less waste. WHY? Aging is supposed to intensify the flavors SHOULD I AGE? Ah, good question grasshopper. I find, that the more complicated the recipe the less important it is. If you're going to cover the beef in complicated rubs and sauces...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...

I only use the temperature probe on my SM025 for larger chunks of meat. Since using it for a couple of pork butts awhile back, even without the probe attached, there's a temperature readout on my controller. I'll eventually contact Cookshack support. But has anyone else experienced this?Read More...

I just tried this out for Superbowl Sunday. I smoked 2 boxes of manicotti pasta shells (28) filled with 8 oz of cream cheese, 8 oz sharp cheddar cheese, 1 lb. maple sausage, 1lb. 80 /20 ground beef, 2lbs. of thick cut bacon, Kingsford Sweet and Salty rub, and topped of with some Sweet Baby Rays Honey BBQ sauce. I smoked at 300 degrees for about an hour with 2 oz of hickory. They were very smokey and the pasta was soft and not overly chewy. I could not taste the maple in sausage. They were...Read More...

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

Hi all, I saw a cryovac package of "pork brisket bones" at BJ's today. My quick search says these are basically rib tips. Lots of grilling recipes but not much for smoking. Has anyone ever done these? I'm thinking it would be a great foundation for a Super Bowl party meal. I thought I'd treat them like loinbacks, but not as long in the smoker. Any ideas/experience welcome. Thanks!Read More...

This is the first issue I've had with the smoker since getting in for Christmas in 2020. I'm trying to smoke some pork butts for the championship games tomorrow, but I can't get my SM066 to hold temp. When I turn the unit on, even with the probe disconnected, it says probe instead of time and the probe temp shows 200. This causes the smoker to hit DONE in just a few minutes and switch to hold mode at 140. This means I can't smoke the butts even with a third party temp tool because the smoker...Read More...

So when I first got my 240 I was not properly cleaning the ash which resulted in igniter failure but since then I have been cleaning it vacuuming it and taking care of the ash cup properly and I believe my igniter went out again? Pellets are dropping in but no fire anyone have any ideas or suggestions?Read More...

I wanted to cook a breakfast fatty but decided against taking a loan out to buy some eggs. I had all the other ingredients on hand to make a pizza fatty. This one cooked faster because I could not roll it closed. I over stuffed with cheese, onions, and pepperonis. It cooked pretty quickly compared to my cheeseburger fatty. It was very delicious according to my coworker. He is my test dummy while I get used to the new smoker. I used skewers to try to hold it together. It didn't work so well...Read More...

I cooked this morning with the probe. When that was done I put something else in the smoker but wanted to do time instead of probe. I disconnected the probe and turn the amerique off, waited 30 secs and then back on. Came up showing that it was using the probe. Tried a few times but it still thinks the probe is connected.Read More...

I just sent an e-mail to Cookshack. I own a stainless steel Amerique smoker. It is 9 years old and even though I store it in a Cookshack Cover on a covered porch the controllers either do not work, the original controller, the LED lights burn out, the second controller, or just quits working not showing it has power after about a year, the third controller, so I will have to purchase a 4th controller. Also I have to run an extension cord to a non GFI plug as from the get go it as always...Read More...

We bought a Model 45 quite a few years ago, it was made in 2011. It lives outside on our covered deck, with the cover on. I've been trying to smoke goose pastrami and am having difficulty controlling the temperature. I set it to 160F yesterday, expecting about 4 hours to reach the target of 140F internal. Didn't happen, and the oven temp dropped to the mid 140Fs for no reason, and the internal temp only got to 123F after 6 hours. I ended up trying to increase the oven temp, but it was all...Read More...