Can i buy cookshack pellets in the OKC metroRead More...

Has anyone put a port in their cookshack smoker for their food probes and if so, was it difficult to do? Thank you.Read More...

First, let me wish everyone a Happy New Year! For the past couple of years as I have been improving my baby back rib recipe and smoking technique, but I have never been satisfied with the results. I have tried the various rub recipes and techniques as outlined on this forum and the BBQ FAQ. Seemed like it was missing something, although friends and family enjoyed them, I was never satisfied. Sometimes they were good...sometimes they were really, really bad. Last summer I watched the Food...Read More...

I have had my cooks hack smoker for 10+ years and love it. We cold smoke fish and cheese and also smoke beef, pork and fowl with it. When I smoke a brisket I just can't seem to produce a nice red smoke ring on the briskets. Would appreciate any suggestions on how to get a nice smoke ring on my tasty briskets... Thanks ,,,Read More...

Given that there will only be 3 of us, I bought a small 3.5# single rib roast. I would appreciate any tips you can offer, Is reverse-sear still appropriate, or should I follow my usual practice of smoking it at 225 and then searing in the oven at 450? Should I use a rib rack to make it stand on the rib?Read More...

Has anyone used this thermometer (Meater+) with their cookshack smoker? How did it work? Was the signal strong? Is it worth the money? I want to use it to smoke snack sticks and summer sausage. Any help would be appreciated!Read More...

I have a brand new still in the box rotisserie motor for a fec 500 and I think it’s the same on fec 750 for sale call or text 870-634-6661 for more information. I will save you a lot of moneyRead More...

Hi, I need to change the oven internal temperature probe pv718, it been broken after an excessive temperature of the smoker. what I've to do? I s it complicated?! TnxRead 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...

my smoker puts itself out on a overnight smoke ?? hopper keeps feeding pellets then puts itself out ?? any suggestions ??Read More...

My smoker does not turn on- what could issue be? I made sure the outlet had power and tried another outlet.Read More...

Hey guys, Went to turn on the smoker this morning and all it does is beep and act like the auger wants to turn and then stop. It's a intermittent beep. I am not able to put any settings in but the screen does cycle through the temps and cook time. I opened the control panel and hit the green reset button. That didn't work. I emptied the hopper thinking maybe it was stuck. I was able to make it move by holding the cook temp and the lid button down. It moved and even started the fire pot and I...Read More...

Hello everyone. New to the forum. I just acquired a well used FEC 120 it needs some TLC, but I should have it running like new with minimal effort and cost. One thing that immediately became apparent is that I will need to add some 10-13 inch pneumatic casters because I will occasionally need to be able to move this thing through grass and up a trailer ramp. I was hoping that I could hear from someone who has either done this themselves or has seen it done and can speak to the stability of...Read More...

Hello everyone. New to the forum. I just acquired a well used FEC 120 it needs some TLC, but I should have it running like new with minimal effort and cost. One thing that immediately became apparent is that I will need to add some 10-13 inch pneumatic casters because I will occasionally need to be able to move this thing through grass and up a trailer ramp. I was hoping that I could hear from someone who has either done this themselves or has seen it done and can speak to the stability of...Read More...

Has anyone used many small pieces of wood to smoke instead of a single larger one? I use about 2.5oz apple to smoke ribs at 250F. Does it make much difference if you use many smaller vs one larger piece?Read More...

I just purchased a SM160 that had a manufactured date of 4-21-10 with what I believe has a IQ4 controller, unfortunately the seller didn’t have a manual, I’ve reached out to Cookshack to see if they have manuals still, if not does anyone know one can be purchased? I felt the deal was too good to pass up even though it didn’t have the newer IQ5 controller. Thanks BuzzRead More...

I recently purchased a used SM160 manufactured 4-21-10, when I looked at the unit the previous owner powered it up and showed me how to set temperature and time. I got it home Friday and decided to do some beef ribs on Saturday and I couldn’t get the temperature or time to adjust as the keypads seemed to have no response to me pushing and holding them to make the adjustments, after powering down three times I was able to adjust. Was wondering if anyone else has experienced this with their...Read More...

I have a SMO25, never a problem. Put a brisket in last night and got up this morning and probe reading “HI”. In plugged the probe and re inserted it several times with no better result. Put a remote probe in there and internal temp reading 200. Good news the brisket is going to be great. A little stumped on the smoker probe reading HI. Appreciate any help. Also is there a way to search the forum, maybe I’m missing something.Read More...

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...

Merry Christmas and Happy Holidays to all Cookshackers out there! Hope your holidays are smoky and bight!Read More...

I am curious as to how low the FEC 100 will consistently smoke at. Specs say 130 degrees. Will they really reliably smoke at that temp?Read More...

I am going to smoke two 5.5 pound brisket flats. wondering how long at 225 degrees? I am using my cookshack electric smokerRead More...

Vintage 1993 model 105, Can the exhaust port be extended to direct the exhaust further away from smoker? Smoker is semi rough, needs exterior fixing, interior in excellent condition, control panel is toast, but a just ordered PID by Auber will cure that! Thanks, Paul BRead More...

I have the SM260 and the difference in cook from top to bottom rack on ribs is significant. I'd like to rotate, but it takes SOOOOOO long for the smoker to get back to temp.... Anyone rotating ribs from the bottom and top shelves?Read More...

Hi I have an AQ smoker has worked great until this year... Then the controller went haywire... Got the advice to dry it out. Did that and it work... Happen again... does anyone have a suggestion to alleviate the problem... its tiresome to need take the lid to jiggle the connections and dry the insulation. The smoker is outside and has a AQ cover. warm regards Howard RossRead More...

I have a first-generation Amerique (one of the last I think, since the improved models came out the next month), and I've had some issues with the metal of some of the parts. The drip pan below corroded through. No rust, just corroded through. The drippings made a mess over the floor over and over, until I figured out what was going on and put drip pans under my drip pan until I replaced the original with a deep serving pan. Also, my woodbox started getting areas of weakness, and some crud...Read More...

How do posts in Vietnamese about financial investments wind up here from non-members? CS really needs a security wall of some kind. C'mon, CS, step up and do it right.Read More...

What about a sticky post for everyone to post their Smoker setup??????? I would be very interested in seeing what people are using and how they constructed their area. Thoughts??? SmokinOkie, are you still the head guy on this forum??? Mine is a temp setup until the deck is built this summer, but it works.Read More...

I bought my Cookshack smoker about 12 years ago or so. I know it was the 50 lb model so I think it's the SM050. It does not have a digital display. Just a analog knob with Off - 250F. It's worked flawlessly until now. I had added two small chunks of wood and then turned to smoker on to 225F as I usually do. The door was kind of closed but not shut tight and latched as my turkeys were not ready to go in yet. I was prepping those and then realized the grease in the smoker had caught fire.Read More...

Just picked up a CB 36 to try out for a couple of weeks. I can cook a great ribeye on our Traeger but have always longed for the grill marks. We are getting some requests for steaks with our catering business and think the CB units will be the answer. It is kind of a different beast than the indirect only heat I am used to. Last night I fired it up for the first time on HIGH heat and let me tell you, it is HOT! We did a couple of 1 1/2 inch think ribeyes for lunch today. About 2 minutes,...Read More...

Thought I'd share how we 'built in' our 500 smoker a few years ago in our outdoor kitchen.. Wasn't a lot of info anywhere so we had to experiment a little, but it works out great. A side wall has hidden hinges and the whole wall rotates for maintenance and access to drip pot underneath. In a back room, another secret door discussed as a shelf unit is a double door access to the hopper and ash door. A local kitchen fab shop created the shroud around the surround of the smoker.Read More...

Hi all. I've been away from smoking for 5 years! I have a cookshack and kept a detailed log of smoking while I was actively smoking meats. However, I am now going to resume smoking and plan on smoking a turkey this week. I have smoked many turkeys but reviewing my smoking journal, I left out one important detail which for the life of me, I can't remember what I did. So, here it is Do I place the turkey directly on the rack in the smoker, or do I set it on a cookie sheet? I ask because I...Read More...

Hello i live in south Carolina and would like to sell my 3 year old pg 1000. I already have a sm025 and really dont see the need to have both. Looking to get $1900 or best offerRead More...

I have a new PG500 and have used it 4 times this week. 2 times all went fine. 2 times the flame went out and the hopper feeder flooded the burn box over into the ash drawer. I vacuum clean the burner after each use so there are no ashes when I start out. The indicator light for the burner is on when the flame is out.Read More...

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

Ok, I smoked 3 six# butts yesterday at 225 for six hours and internal temp stayed at 154 for 2 hours. I had all 3 on the middle rack of my FEC100. I was also smoking some buns so I turned the temp up to 350. The internal temp rose to 190 but I also had smoke coming out of the pellet hopper. The pellets in the bottom of the hopper were hot and smoking. I don't think that is supposed to happen. What did I do wrong??? Is the interal temp supposed to "hang" for several hours?Read More...

I'm doing some chicken parts (breasts and thighs), and natureally I'm brining. I found this Drunken Chicken brine recipe, thought I'd try it and adjusted it so much I can't give credit to the author: Jack Daniel's Poultry Brine 1 gallon water 1 cup Kosher salt 15 tablespoons sugar 2 cups Jack Daniels Whiskey 3 bay leaves 1 TBL garlic 1 TBL pepper 1 tsp cloves 1 tsp sage Thoroughly mix all ingredients until the salt and sugar dissolve. I used refrigerator cooled distilled water and partially...Read More...

I purchased the Grille Eye Pro and absolutely love it! It has 8 inputs! The only problem I found with using it with my FEC 100, is the FEC is stainless and the Grille Eye Pro magnet won't stick to it. I also found that I could purchase cheaper additional probes instead of the Grille Eye Pro probes. Amazon has a 4 pack of additional probes under the title of 'Cookingstar 4 pack meat probe" for $37.99 www.amazon.com/gp/product/B07PGCVH47 that work perfectly with the Grille Eye Pro. The Grille...Read More...

Anyone experienced an issue with their smoker having too much smoke? It is making my meat look really dark. Thanks!Read More...

<accidentally deleted my prior post... so reposting here!> Hi everyone! I've read through every single forum post on baby back ribs and the general consensus seems to be to smoke at either 225F (will take around 4-6 hours) or 250F (will take around 3-5.5 hours) with 2-3 oz wood. Has anyone experimented with both temps, and which did you prefer & why? Also, in case it's helpful for those looking for baby back guidance I've copy and pasted my notes from all of the various members on...Read More...

Checking with Cookshackers to see if wrapping with paper or foil or not at all. Thanks!Read More...

It worked fine for ~4 years. I recently moved. Made sure the movers were careful. I also removed the control unit before moving and packed it separately. I went to use it tonight and it will not turn on at all - totally dead. I opened the control unit and made sure both connectors are snapped in correctly. Appreciate any suggestions.Read More...

Hello guys, So I'm choosing between these two models: FE PG500 and Traeger TFS60LZC I really don't know which one, cause FEPG has proven its durability, but the Traeger one is on a good discount at the nearby vendor... Could you please clarify the pros and cons of each one? I'd really appreciate REAL user experience Thanks a lotRead More...

Bought an SM025 a few months ago and have used it three times. each time I have used it id has dripped down the front two tires leaving black stains on my nice white patio. I can't tell why this is happening or where its coming from. Any thoughts??? I really don't want to use it anymore because of all the time it takes to clean this up while smoking. ThanksRead More...

I just wanted to confirm I am using the grill side of the cooker correctly. I leave the flame tamer plate over the firebox when grilling. Is this correct or should I remove it?Read More...

I am looking for a thermometer that will send the readings to my iPhone through the internet. Would like to monitor long smokes while at work and not be tied to the smoker all day which will allow me to smoke more often during the week. I have read the reviews on Tappecue. Does anyone heave any experience with it or any other wifi capable thermometer? I searched the forum and didn't see anything dealing with wifi...just wireless Bluetooth devices. Thanks in advance.Read More...

Anyone know of any major retailers selling cookshack residential electric smokers? If not, anyone know of any retailers in the Las Vegas Valley area that has them? I want to look at some models in person before I commit to buy. Thx.Read More...

Thought I'd start a thread where everyone can just quickly mention what they're makin' on their cookshack equipment. Any model, any method, any type of grub, etc. Pictures encouraged!Read More...

please convince me to spend the money for a fast eddy 500. Can’t seem to make up my mind. I know it’s made in America. But it doesn’t come with any probes or WiFi. Help me out and Thanks.Read More...