Skip to main content

Forum Topics

help needed to save an old 2003 sm260

I am trying to repair a very old 2003 and abused SM260 that I was given as a non-starter. I have so fare replace one of the heating elements which was snapped, and the thermocouple (also snapped). I have fixed the controller so that it at least turn on now (dead mosfet) and replaced a lot of the old generic components. In essence everything powers up and i can press start but nothing happens, and i cannot measure any V on the SSR. The only thing that stands out is that it starts up with the...Read More...
Last Reply By fireflybbq · First Unread Post

Costs to open a small BBQ Joint? Your best guesses?

Looks like I'm going to be laid off in July 2009. My wife has told me to follow my passion and finally open a BBQ Joint / Premium Spice Shop. I want to focus on takeout but still have maybe 10 - 12 Tables. The spice part will require 800 - 900 SF of space. That part aside, I have no idea how to figure out what to budget for a kitchen. I do think I will be using one of the larger Cookshack units. If any of you have started a BBQ joint similar in size to what I am thinking, can you share what...Read More...
Last Reply By oldsarge · First Unread Post

SM160 running while off!

Ok! I purchased an SM160 back in 2011. I have it outside under an over hang. I haven't used it since around Xmas. Today I went out to get something and the smoker was hot and running. The power switch was in the OFF position the display was blank. I couldn't believe what was going on so I flipped the switch on and it just let out a constant beep. Not like the 3 seconds when you turn it on it came on and stayed on. The gasket was stuck to the door. I let it cool down. I cleaned my racks...Read More...
Last Reply By electrotech · First Unread Post

cleaning/sanitation

Forum: Open Forum
Recently retired and have an older 009 unused for minimum 5 yrs. but in excellent condition. Mostly concerned about safety. Please suggest the best way to prepare the interior for safe way to clean and sanitize to start using again. Anxious to get back to it again now that I have the time.Read More...
Last Reply By oldsarge · First Unread Post

SM360 Replace Controller

Forum: Open Forum
Hello, I have an 6 year old SM360, and have just bought a replacement control panel (PA128 IQ5 Control Panel) Although it seems to be double the size of the original one currently there. I need to replace this panel due to damge. Does anyone have any information if the new control panel i bought can be fitted? Or have i just ordered the wrong part. Any information would be great. ThanksRead More...
Last Reply By BrynnLangmyer9 · First Unread Post

Holding Cooler with a Sous Vide heater

Forum: Open Forum
KM0AGA
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...
Last Reply By oldsarge · First Unread Post

Smoke ring & trimming

Forum: Brisket
Many brisket fans want to see a smoke ring, although it adds little to the taste. I have a 15yo Smokette and it delivers a tender and great flavored brisket to this day, but it doesn't create a smoke ring (without help) and it doesn't render all of the fat like a 100% wood fired BBQ cooker. For an authentic smoke ring: Before seasoning, generously rub "Mortons Tender Quick" a fine grind tenderizing salt over entire brisket. Leave Tender Quick on 10-15 minutes max for 1/4 to 3/8" ring. Any...Read More...
Last Reply By KM0AGA · First Unread Post

Peach Wood

Forum: Wood
This past summer, a neighbor had given me a broken log from a peach tree approximately 3 feet long and 5 inches wide. I kept the log in the garage till today, when I used a chop saw to cut it up into smaller more manageable pieces that would fit in the cookshack smokerbox. A good amount of the wood is soft and I can easily use my hands/fingers to break it. The bark is easy to separate. Is this normal for peach? Also, is this peach wood good for smoking, if it is soft and friable and easily...Read More...
Last Reply By rhone54 · First Unread Post

Cookshack FEC120

I’ve purchased one of the above smokers from a site second hand I’m struggling to get it up to temperature they said it was working before I purchased it it gets up to 76f but no further I’ve left it on for 5 hours it’s set on the preset number 1 so 6 hours smoke the 10 hours cooking max temp 240f any help would be much appreciated thanksRead More...
Last Reply By oldsarge · First Unread Post

New SM025 - Won't Start - Trips GFI Breaker

Just got an SM025 from the Charcoalstore. It looks like it's got a problem. I can't set it to the proper temp to season it. It's stuck on 225 (no matter which button I press) -- and then it flashes "83" and then "84" -- and then blows the circuit. I've tried two different outlets, turned off the AC, dryer -- and I'm not using an extension cord. Help! Of course, it's after 5pm CT, so I can't contact cookshack.Read More...
Last Reply By LonzinomakerCS · First Unread Post

Prime Rib for XMAS- SM025 / Smokette.

I purchased the SM025 on 5/21/2022. It's been used several times a month with great success. Yesterday (Christmas Day, 2022) I smoked a very expensive 7.76 pound prime rib, this was a prime grade cut of meat. I ordered it from my local butcher without asking about the price - I probably would have gone with choice if I knew prime was 24.99 a pound! Caveat Emptor and all that. - but a frick'n amazing roast. Anyway, put it on the smoker at 225* at 10 AM. Used about an once of cherry and...Read More...
Last Reply By MightyMethos · First Unread Post

New Cookshack owner from the UK - issues with dirty smoke

Hi guys, I'm from London, UK and have recently upgraded our backyard bbq setup to a catered kitchen unit. We used to run a British made offset (BMS-5) but due to the regulation requirements for internal kitchens had to switch our setup to an electric smoker. The Cookshack made sense as we could run it indoors under the extraction hood and it's easy enough to use so that it can be operated by other staff members if I am away (this is a side gig as my day job is a medical doc/intensivist). We...Read More...
Last Reply By idahomike · 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

Thanksgiving Turkey Breast in Cookshack was a success

Forum: Turkey
Whenever I am cooking for a smaller group for Thanksgiving, I have just been cooking the turkey breast for a while using a recipe that I got from Cook's Illustrated. I have even figured out how to make a pretty good gravy without the pan drippings (you don't really get any when just cooking the breast). With the original recipe, the brined turkey starts in a 425 oven for 30 minutes and finishes at 325. Yesterday I still put in the 425 regular oven to start, but I finished in the Cookshack at...Read More...
Last Reply By mountainman · First Unread Post

Sm150 temperature seems off

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...
Last Reply By oldsarge · First Unread Post

SM160 Starts and Then Mysteriously Just Stop

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...
Last Reply By oldsarge · First Unread Post

Commercial Brisket Rub Recommendations

Forum: Brisket
Hi all, I had a good stash of Oak Ridge BBQ Black Ops Brisket Rub before they went belly up. Now I'm out. I'm looking for another good commercial brisket rub as a stand-alone on a whole packer (one in the SM-066 tonight). Not very spicy, but rich-tasting and contributing to a nice-flavored bark. All suggestions welcomed!Read More...
Last Reply By jay1924 · First Unread Post

Favorite BBQ Tools

Forum: Open Forum
Looking to get some new equipment for my smoking/grilling/cooking and wanted to see what some of everyone’s favorite tools, pans, toys, pots, thermometers, knives, etc. we’re. Really looking to see what everyone uses other than their grill/cooker to get some recommendations for some gifts for the upcoming holiday season. Please name the product if there is something you really like. I am looking for specific products that you guys like.Read More...
Last Reply By mountainman · First Unread Post

Need help smoking a brisket

Forum: Brisket
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...
Last Reply By jay1924 · First Unread Post

SMO66 Low Temp set point Issue

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

Pork Belly Slices

Forum: Open Forum
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...
Last Reply By jay1924 · First Unread Post

Poor Mans Brisket

Forum: Beef
KM0AGA
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...
Last Reply By jay1924 · First Unread Post

Pork Belly

KM0AGA
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...
Last Reply By KM0AGA · First Unread Post

Temp issues

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...
Last Reply By jay1924 · First Unread Post

Cookshack 55

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

How long to hold at 140 degrees in SM025

Forum: Brisket
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...
Last Reply By jay1924 · First Unread Post

Which Data Logger

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

Auger Motor Died

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...
Last Reply By oldsarge · First Unread Post

FEC 240

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...

FEC 100 LCD Screen weak

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...
Last Reply By electrotech · First Unread Post
Post
×
×
×
×