Does the probe have to be attached to make the SM025 work!Read More...

After many failed, dry briskets I finally hit the mark and made one that was nice and moist (thanks Max)! Hands down the best brisket I've ever smoked! I'm so perplexed because I've done about 5 briskets prior to this where I wrapped in butcher paper at stall each time, yet this most recent one I did was the most tender and I did zero wrapping. Just set it at 240F and let it ride until thickest part of flat hit 200F 13 hours later. My theory is that it's because I was able to monitor temps...Read More...

A coworker of mine has heard a lot from me about my Cookk Shack and asked me to smoke some almonds for him. I searched the forums and found a Smoked Nuts like that Smokin Okie posted in January 2001, but I can't connect to the link. Any suggestions?Read More...

I have been making a lot of beef ribs and pork ribs lately and I am looking for some new ideas. I think I am going to try Mr. T's salmon recipe this weekend, but I am looking for some other new recipes to try. What have you been cooking lately that you particularly like?Read More...

I was just wondering what an older model SM055 would sell for? Newer thermostat.Read More...

As Chef-Boy-Arnie mentioned in one of his latest post. “ I agree with Mr. T. Sometimes we forget that we have all experience levels represented on this forum and we sometimes get a bit complacent with mentioning food safety. I believe it is important for us to keep each other safe.” Therefore I have included in my thread, Smoked Salmon from Go to Show, June/ 06/ 2011. Smoke to 145° for a minimum of 30 minutes. (FDA 2001) Store at 38° or below. (FDA 2001) TomRead More...

I just smoked a Corned Beef Brisket that was packaged for boiling on Saint Pats day. I have a SM025. I set the temp to 225F.it was about 3 1./2 pounds. It took about 9 hrs to fully cook to 190F. It was little dry but flavor was great. I wrapped in foil about 6 hours in. Any suggestions so it won't be as dry next time.Read More...

Curious what everyone's go-to pellet brand and flavor is? Some other forums pointed me to Cookin Pellets brand a few years ago. The flavor was great, but man they really built up a ton of residue on the walls of my smoker. A couple of years ago I thought I would give the Pitboss pellets a shot. Sounded too good to be true to get a 40lb bag for less than $20 bucks at lowes/TSC. But I love 'em. Good flavor, not too much ash and definitely alot less soot than the other guys. As for flavor, I...Read More...

Dear Cookshack, as a frequent reader and contributor to this forum, I and some others have noticed an increasing frequency of "spam" posts, i.e., posts that resurrect a five- or six-year-old (or even older) thread and add a seemingly innocuous comment, sometimes in poor English grammar, that at first look seem relevant, but really show little or no relation to the subject, and then include a link to what invariably is a spam or fake site, sometimes generating warnings or actual crashes of a...Read More...

I'm making smoked pulled pork sliders for the Super Bowl. I think they could sit out for as long as 5-6 hrs (I get to the game early to help my buddy). Is this safe? We probably all experience food sitting out for a long time during the game. The meat is cooked, smoked and will have vinegar base sauce. What do you think?Read More...

how long can I keep my butts, brisket, tri tip, rib roasts, chickens etc. on hold in my model 66? Thank youRead More...

Hey guys. Not sure if I can post this here or not but we are having to sell our brand new full mobile kitchen complete with FEC300. Its a 24ft interior with 8' ceiling. Capable of serving 1500+ at full capacity. 2 refrigerators, one food, one beverage. 36" grill, 36" oven/6 burner range, 50 lb 2 basket deep fryer, cold well, warming oven and full function bathroom. Works awesome at festivals and would be great for competitions. Email me for more pics and price. hammerdowngrill@gmail.comRead More...

Since I can't travel back in time and purchase a PG1000, I've been daydreaming about ways to insulate my PG500. For smoke mode only, of course... Was wondering if anyone else has toyed with this at all? Maybe even on a treager or some other thin walled poorly insulated beast? Last weekend, I fashioned up a bit of a stocking cap for my PG500. Basically wrapped the top half in some of that insulation that is basically bubble wrap sandwiched between foil. The wind was blowing like crazy and it...Read More...

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...

I had my first FEC 100 fire. Beef ribs and a wagyu brisket on and sometime after I bumped the temp up I had the fire. The door was too hot to touch but the temp indicated only 400 degrees. I shut the FEC off manually and waited a good hour before opening the door. I could hear the fire. I know other who have had this similar issue as well I've read about it here on this forum. The overtemp switch never shut my unit down and knowing of other similiar fires in other people FEC I'm wondering...Read More...

Post business promotion messages here including special offers especially if you cater to small business.Read More...

Anyone know this modelRead More...

All, Greetings! The manual says the LHT and HHT values will go back to the default after a power cycle as there is no memory. Mine does not behave this way. Also reading the manual, it say based upon my 225 temp setting the HHT should default to 50 but it does not do that either. It is the same as when I set it last even though its been unplugged for a little while now. Anyone know what is going on here? Thanks!Read More...

Well it finally happened. I'm cooking some burgers and 45 minutes after putting the burgers in I walk by the PG500 and see 89 degrees on the temp. Oh oh. My first flame out. But what caused it? My LHT too low? Ignitor died? Well it was the later. I emptied the two pounds of pellets in the shoot and the fire pit. Took my torch and lit some pellets in the fire pot with the machine on. Dinner was saved thanks to the forum research. Now calling cookshack tomorrow to see how difficult the fix is.Read More...

I'm having issues with part of the meat (next to the bone) being hard even after 15 hours at 224. I cater and will not serve this meat...if its hard to pull apart it'll be hard to chew. I get my butts at Sam's and seem to be having more problems with this. out of a case (8 butts) one maybe two butts are like this...the rest fall apart. Is anyone else experiencing this???? Thanks in advance.Read More...

We have some mahi-mahi that my wife caught. Now I am looking for a good recipe. Has anyone smoked, or cooked these fish? Will you share your recipe please.Read More...

I have an FEC 100 built 3/7/2005. I recently had a fire and want to replace the 450 degree thermostat and temp probe. The parts I bought PV718 and PV552 don't look anything like what is in there. Help with suggestions on what to do.Read More...

Couldn't pass up the deal so I bought it. Did 8 butts, around 7 pound average in 4 inch deep pans at 250 degrees. No wrap and it took almost 16 hours to get internal temp of 202. Suspect the pans is why it took longer. Been smoking for years and have another commercial smoker but a rotisserie. Realize electric is slower. Bark is nice and it really rendered the fat out, no juice in the pans to start. Is this a normal time? Did kick up temp to 300 for last half hour to get temp. Should've...Read More...

Hello everyone, not sure if I am posting in the right place but my new PG1000 is being delivered Monday and I a stoked! Not sure how active of a forum this is so I figured I would drop a line. Cheers Mike GRead More...

Hi Cookshack community, Has anyone found a way to build a Flue collector that is less expensive than the one available online on Cookshack's website https://cookshack.com/products/the-cookshack-flue-collector-is-a-filtered-flue-hood-that-attaches-to-the-flue-system-that-sets-over-the-exhaust-tube-on-the-smoker?_pos=1&_sid=4d1cf5749&_ss=r ? If so, I would love your input and guidance on the subject. ThanksRead More...

Smoking Brisket today, Butts this weekend!Read More...

Just seeing if anyone uses or has SM150s or SM250s with bad computers and uses them or would be interested in selling the cabinets for a holder using sternos?Read More...

I've been using my PG1000 more for beef jerky and find that the slices on the edge of the trays get done WAY faster than the ones in the middle. I have to constantly move the trays around which increases cooking time of course. Along the same lines, I usually stack 6 or 7 mesh trays in there. I have to swap trays from top to bottom as well. Any tips? Thank youRead More...

My PZ400 pizza ovens door weights needed attention. The door weights are made to counterweight the pizza door for opening and closing, but also to stop the door from over opening and stressing out the two hinges. If the weights do not bottom out on the inside of the door frame soon enough when you open the door, the door will over open and than put the hinges in a bind stressing them out. The weights and brackets were way off, so I shortened them up and set the proper angles. Than I re tig...Read More...

Hello all, been a while since I posted, but have been lurking and cooking! I just picked up two Snake River Farms Kurobuta(Berkshire) pork bellies at about 9#s each. I know, I know pricey even on sale (50% off now), but I REALLY DON'T want to FUBAR these. I need some advice: I want a brown sugar cure, rec cure recipe. Hot or cold smoke. Use my FEC100 or SM066, I have A-MAZE-N tube and tray pellet units for cold smoke to use in either. I have better control at low temp on the SM066, 140-150...Read More...

First try at Canadian Bacon. Ingredients: 5.79 lb Half Loin 6.55 grams Cure #1 59.5 grams Kosher Salt 39.4 grams Dark Muscovado Sugar 10 grams Fresh Ground Tellicherry Pepper Mixed ingredients and put in rub shaker for easy distribution. I applied about 85% of the cure to the bare meat and the rest to the fat cap. Wrapped in plastic wrap that I had on the table when i rubbed it and then vacuum sealed. Labeled the bag and put it in the 38º fridge. I will leave it in for 9-14 days then smoke...Read More...

I got the Weber pizza insert for my master touch as a present this past Christmas and tonight I finally got to use it. Being that this was my first time grilling pizza, I expected a complete failure but it turned out decent to be honest. Unfortunately I underestimated how difficult it is to transfer into the grill so I had a couple mishaps and also, I couldn't get my temps up as high as I wanted but that was just due to an inssuficient amount of charcoal.Read More...

It’s been many years since I’ve posted here. Are instructions (a link) posted that explain the new navigation? I know Smokin Oakie retired, but I hope that his wisdom is still available. My immediate question. How long should I smoke (per pound) a brined turkey breast? I am shooting for super juicy. Unless I learn better, plans are to smoke with apple wood until the internal temp hits 155F, then wrap in foil to reach the desired 160-165F. Any suggestions? Thanks DannyRead More...

I was wondering if any one has tried Cookshacks accessory called smoke enhancer on a pellet smoker? I’ve used a smoker for 40 were I added wood chucks, now that I’m approaching mid 60’s I was leaning toward a pellet smoker but I’ve been told the smoke flavor is much lighter any suggestions are greatly appreciated. ThanksRead More...

It has performed like a champ for 15 years... went to fire up the old FEC-100 last week, and, nothing. Haven't called Customer Service yet. I'm not very handy at all, any suggested possible fixes?Read More...

It's literally the only complaint I have...mine looks hideous and it is only a few years old.Read More...

but not new to the BBQ bunch. I picked up a used SM-066 in an auction yesterday and am jazzed to get it cleaned up a little and smoke some meat. I grew up in Garfield County, Oklahoma back when Cookshack started up. If I stood on top of my 49 F1 pickup, I could almost see Ponca City. Heck, I could almost make out Kansas! I worked at "The Hickory Hut" in Enid for the legendary Johnny O Horaney who was the first with patents on a Teflon rotisserie BBQ pit that he subsequently towed behind his...Read More...

I know smoking a turkey with stuffing inside is a no-no. But what about a Turkey Roulade? Can a turkey breast be deboned and then pounded flat, and finally rolled up with some sort of stuffing on the inside? If it is not advisable to use raw stuffing, would precooked stuffing be a work around? Thanks in Advance, DannyRead More...

What temp and for how long do you suggest I smoke the links to insure safety and tastiness? I'm smokin' about 3 lbs of raw links I picked up from a butcher.Read More...

I’m planning on purchasing a new Cookshack around the April time frame and was wondering if I should go the electric smoker route or the pellet smoker. What are the pros and cons to each. Thanks BuzzRead More...

Back in early December, I smoke a number of items to give to friends and such. I went out to start up my oldest FE100(from 2004) and after about five minutes, I got a high temp alarm. Spoke to Tony at CS and he suggested replacing the thermocouple. So I ordered one. In the meantime, I took my other FEC100 off my trailer and proceeded to start it up. Nothing. I opened up the control head and found that a mouse had built a home in there and also proceeded to chew up a whole bunch of the...Read More...

Just a reminder. We're getting close to 30 days away and IF you are going to wet age your PR you should be buying it soon.Read More...

I got in the last exchange. I do not know who sent me the package, but I have been working my way through what you sent. You sent me some AlbuKirky rubs. Thank you so much for putting me on to these rubs. They are great. I ran out of the 2 you sent, and have replenished them and bought others. I have even sent them to other people. I love them. I don't know if this will fly but will take a chance. https://www.albukirkyseasonings .Read More...

The very first actual smoke with my new SM066. I used Mr T. Recipe. Using Sockeye Salmon I brined it for 18 hours. When I set the smoker to 200° it kept showing a temperature of 209°. So I set it for 190°, smoked for 60 mins then lowered the temp to 145° for 30 min.Read More...

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...

HI: We love our FEC100, but we've been having some challenges lately. On at least 3 of the last 10 occasions, our smoker comes up to temp and runs well for a few hours but then suddenly dies. On each occasion we've had to use the reset switch to get power back on but I've lost hours of time and it's becoming quite concerning as we don't have the staff to be watching it every 30 mins. Has anyone else had this issue? I am wondering if maybe there's a firmware update I need? ....and if so how...Read More...

My new electric smoker was plugged in for the first time, the display says “prb”. What’s wrong?Read More...

Hi Everyone- If you have experience with using a PG500 Fast Eddie please reply with comments about. I'm not interested in discussions about pellet vs stick burner, etc. I'd like to know about the quality of construction, how well it can cook a steak, how it does as far as even heat distribution, etc.Read More...

The last two days, I go to the forum to find all topics marked as "new" (none are) and have to visit all to make sure I haven't missed anything. What gives?Read More...

Reads proper temp but independent measurement is about half of what the readout says. Cleaned the probe no difference. hooked up meat probe for independent measurement and it worked for a few minutes but is frozen at about 100 deg.Read More...