I;ve seen mention of it here before, but i just got my 009 tonight, plugged it in to season, and after about 10 mins it tripped the gfi. Switched to another outlet, same thing. Is this common, and what do i do? I'm not an electrictian and i didnt stay at a holiday inn express last night, so i need some help! thanks.Read More...

The Anerique is a great unit but hard to clean at ground level. Definitely need stand with casters. Hate to spend $500 on a stand. Any sturdy options?Read More...

Hi all. Just curious - I would be greatly interested in seeing a chart of cabinet tempature taken every 10 minutes or so. Has anyone done this? How steady is your target tempature held? How much variation? What was the outside ambient temperature when this was done?Read More...

I am going to smoke some spare ribs tomorrow, and my neighbor suggested that I can boiling ribs before grilling prior to cooking, but I have also heard that is sac-religious to do that to ribs?Read More...

Ran across this old cookshack in an auction. Does anyone have a clue on what model it is? Didn't look like anything that is on the site now but it is an older model. Thanks OKCJeepRead More...

Hello everyone. I am wondering if anyone has made candied salmon using frozen salmon. I assume it would be fine but if you have done it I would like to hear from you. Thanks! Paul IrvingRead More...

I replaced my burnt up 2007 controller had one major fire in pellet box and kicker was a lightening strike I replaced with a Smoke Daddy PID you can buy them with blue tooth controller also. Here is what has to be done but a new 120volt combustion fan old one is 12volt. Replace the thermocoupler with one rated for Smoke Daddy I used a old one from a Pit Boss pellet grill extended the wires about a foot. I have been using now for well over a year runs great no fires or flare ups. If you have...Read More...

The kids went fishing and came home with a boat load of rainbow trout. These are in the 10" or smaller range. Naturally they want them smoked. I used to have a good recipe for trout but that was years ago and I have slept since then. I have done Mr. T's recipe for salmon but can't remember if he had one for trout. I am wondering if any of you have a tried and true recipe for smoking these small trout?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...

At the R Kansas City BBQ Comp last weekend they had a Iron Smoker contest. 2 ribeyes, a pepper, baby taters, mushrooms, a banana, strawberries, marshmellows and mini oreos and had to use all of the items. The reason for the post is that we grilled the steaks, pepper, mushrooms wrapped in bacon, the taters, banana slices and some pineapple we had with us all in the FEPG and won the competition. Just another testiment to how versatile the grill really is. I know, no pics didn't happen but we...Read More...

Well smoked my first half butt (3.5lbd) it took about 9h and 15lbs of lumpcharcoals (was windy) to get to 192f... Took it out, foiled it for ½h... I followed the recipe of "The Famous Mr. Brown" from Smoke & Spice book...Read More...

Anyone seen a chicken throne made of clay? It is a one piece item and the throne portion holds liquid in the same fashion as a beer can would in a wire throne. The bottom holds drippings like placing a pie pan under a wire throne.Read More...

Hey group, new guy here. Any tips where to source a temp indicator for the temp knob for old model 50? Mine is gone... I can figure out by trial and error but wanted to check here, first. I have tried to find the search option for the forum but must be blind. Any help here is also appreciated! thnx.Read More...

I’m new to smoking and this is the first time I’ve bought a full brisket. My butcher divided a 16# brisket into 3 more manageable pieces for me to practice on. The end pieces have a 3-4” wide strip of fat in the middle and it looks like more fat than meat throughout. Do I trim this fat out, creating smaller pieces?Read More...

I just posted about the excellent pork butt we did and went out to do some bone-in chicken thighs. I cleaned out the burn chamber, placed perhaps ten pellets against the igniter and turned the grill on. It started to smoke after a couple of minutes, then it blew the GFI circuit. Reset, cleaned burn chamber completely, and restarted. In 5 minutes smoke, glowing pellets, but the fan didn't kick in and then 2 mins later the GFI blew. Enough so I will bake it, but I can't figure out what is...Read More...

Hi, I have a 15 year old smokette elite. The control panel is toast…can’t control the temp and it turns itself on😱 how hard is it to replace the control panel and put in a new heating element? I’m not real mechanical so if it’s too involved, then I’ll probably skip it and buy another considering it would be about half the price of a new one for the replacement parts. ThanksRead More...

I was turned onto AlbuKirky seasonings by one of the members here (Thanks Jay). This stuff is seriously good and like the TV add says "I use that s**t on everything" now. I got a recipe from them the other day for Green Chili Stew. This recipe was close to a quick and easy Chili Verde recipe that I have used for years. I combined these and came up with some good eats. The recipe calls for Albukirky Green Chili rubbed pork cushion. I found pork cushion on sale so was set to go. I seasoned the...Read More...

First off let me assure you that I plan on calling Cookshack on this but I would like to know if this is common. I did a 12 hour cook on my FEC-100 at 224 degrees until the meat hit a target temp. I then dropped the cook temp to 140 on the IQ4 controller. There it stayed within several degrees of 140 until I turned it off after 2 hours. I pulled the meat and shut the door for the unit to cool. Coming out 3 hours later I noticed smoke coming out of the chimney. (An elbow and 5 feet of...Read More...

Tablitas, literally, little planks in Spanish. Got this recipe from a buddy down in Texas, I gather they're big down there. Basically, they're beef short ribs cut crosswise across the bones about 3/8" thick. You should be able to find them in Mexican markets, Asian markets and in some supermarkets. They might be labeled as Costilla de Res, Short Ribs or Flanken Cut Ribs. Some Mexican places might already have them marinated. It's what Koreans use to make Kalbi. A Korean friend said to use a...Read More...

I've renewed my absolute love of barbacoa (beef cheeks). Did them again last Friday. Search on "barbacoa" for AndyJ's thread from 2011 and replies if you're interested. I get beef cheeks at Sam's Club, in a cryovac of about 6-8 lbs. The cheeks are sometimes full sized (about 12 oz or so, and sometimes smaller pieces, There is a ton of fat and gristle to remove and you can't get all of it, but what you can't get melts into a delicious gelatinous coating after low and slow. The flavor is...Read More...

I want to cook some baby back ribs for my first cook on the SM045. I have watched and read numerous instructions but it seems that all use different temps. and times. Is there a simple easy to use recipe to get me started. What temp, and how long to cook, and do I put BBQ sauce on the ribs at some point? Thanks for your help!Read More...

Hey everyone, haven't been around in a while. Looks like a lot of the old fogies are still here. So I was looking through the freezer and found a big double bone pork chop. Brined it for a few days, then a coat of Porkmafia Memphis Mud, my go to rub for pork. Into the FEC at 210 for about 3 hours. Getting there... Mixed up a glaze of bourbon, maple syrup, fish sauce, worchestershire, granulated garlic, HDD & garlic chile paste. Sweet & spicy! Four coats, about five minutes in between...Read More...

Ok, so I thought I did enough homework to justify buying the FEPG over a Traeger Crapco roadshow Chinesium special. Well I am at about 10 cooks in. the FEPG is a good grill above 300 degrees. I can't get it to go low and slow, e.g 170-180. Tried the factory set 10-50, and changed that to 10-30. Got 6o degree overshoots on 170 degress turned some $15/lb wild salmon into Jerky. Low and slow is important to me..... Any suggestions are appreciated. The other problem I have is bridging, Running...Read More...

Never been a really huge fan of turkey, but that may have changed. Seen several posts around the interwebs that looked DELICIOUS! Had to give it a go. Couldn't find boneless breasts anywhere, so picked up a 6lb. bone in breast from Aldi. As a bonus I received two packages of gravy that weighed in at 1lb. Deboned and ended up with about 2 3/4 lbs of boneless breasts. Good coat of Simply Marvelous Peppered Beef with some extra pepper. Figured I give the Meater a go that I picked up from Woot...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...

Guys its been back in the Okie days that I last posted on this site. Covid has knocked me out of a catering gig. I have a sweet running SM260 that I need to sell. This smoker never let me down. I’m just looking for a fair price and a good home. I’m in Arkansas.Read More...

We're getting lots of new members (and lurkers) so thought I was time for a "roll call". Tell us who you are? I'm Smokin' Okie, a non-paid straight man for the rest of the forum gang. Love the friends here at the forum! I've been smokin' for a REALLY long time, on most any smoker out there.Read More...

i just got my smo25 electric smoker on friday . put it together and went to start it up for the party and it keeps reading prb couldnt cook with it was a real bummer does anyone have an answer? called support but they didnt have an answer for me.Read More...

So, the missus is not a fan of Ham for dinner, so I'll be doing a Prime Rib for Sunday Dinner. The last one I smoked for NYE was amazing (if I may say so). Our local Publix had a sale on standing rib roast at $6.99/lb, which is really amazing with the prices we've been seeing lately for just about anything that resembles meat. I bought two 7.5# each, one I'll save for a rainy day. They are trimmed with the bone carved and tied on. So the big question is will I do 1) another pre-smoke in the...Read More...

I'm looking for a newer used 66 or possibly a 45, now have a 25. Would need to ship to Bosque Farms New Mexico 87068. I 66 or 45 is purchased will have a 25 for sale.Read More...

I'm getting lazy in my old age and started looking at electric smokers. I have been smoking with hardwood charcoal using a Brinkmann Smoke'N Pit for years. Is it possible to get the same great tasting Q from a electric smoker?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...

By now, some of the regulars have noticed I have taken a position as administrator (I prefer moderator). My name is David and I am truly interested in keeping the forum informative and pretty much BBQ related. I volunteered in order to free up Stuart from police activities(he has a company to run) and to help keep spam where it belongs; in a skillet so please, post no spam. And I am not fond of trolls. 'nuff said. I do not work for Cookshack so I cannot help with any technical or warranty...Read More...

If anyone is interested in loading an avatar, go to your profile, select edit, scroll down to the picture profile/avatar section. Very easy and gives your posts the personal touch.Read More...

Meat in cooker not starting. Error code flashing 8.8.8. alternating with 250. hay ideas would be great.Read More...

We've had quite a few people become members of the CookShack Forum Family. And I want to welcome them, one and all. So for your new folks, how about stopping by the Roll Call and say howdy and let the old timers give you a welcome, and maybe tell us a little about your Q life! Grab an avatar and make your posts unique. The forum covers a lot of territory so enjoy your visit. And if you have any Q and CookShack related questions or hints, tips, recipes etc please share with the rest of us.Read More...

Hello- I am planning to purchase an electric smoker in the near future.. I have narrowed it down to a Cookshack Elite 45 or a Smokin It 2D. I want something large enough to smoke 5 to 7 racks of ribs without having to cut them in half. I will also be smoking brisket and pork butts. The Cookshack 025 would probably work for me but I didn’t want to get something to small and regret it later. Temperature where I live usually falls into the 20’s so it will need to be able to hold temperature...Read More...

Hi, first, sorry for my English. I’m a Québécois (French Canadian). So, I would like to do my homemade blend wood pillets. I have a lot of kind of pillets. I find a kind of % blend for doing an all purpose blend. Someone can help me?Read More...

Anybody have some advice. FEC 100 has been dormant since Christmas day (I know that is sad). Recently fired it up and it worked great like usual. Second use the fire went out, and pot was full of pellets, cleaned out the pot, restarted aand it was fine. Third cook, flame out, pot full of pellets, cleaned out the pot 3 times and restarted, it never would restart. Whats the deal? LeeRead More...

This might be a dumb question, but I'm wondering the best way to swap pellets on the PG 500. I just got mine about a month ago & the pellet drain door isn't really located in the best place. What have other PG 500 owners done to funnel their pellets intoa bucket?Read More...

Please give me some recommendations for finding a best pellet grill. Currently, I use a gas grill quite a bit, but I'm looking for a medium-sized pellet grill (preferably under 40" wide so it can be used on the deck). I am waiting for recommendations from you guys.Read More...

I finally broke my PG500, we had a big storm with a lot of horizontal rain and my pellets got wet jamming the auger. I had started it up and went inside, I could see the smoke starting so I went out to close the door and I could not hear the auger delivering pellets although the auger light was on. I cleaned out the auger, and it still didn't function. So I took of the end cover and uplugged the auger motor and checked that I had 120 volts on the terminals. I did, so I figured I had burned...Read More...

Just started using my PG 1000 and it won't hold temps, last night no wind and I started up at 225 and as soon as at it got over 200 I set it to 170 and came back after putting my steak on in 15 min it was down to 122, I bumped up to 225 and when I came back it was at 333 degrees??????Read More...

Hopefully I am missing something. I just got my new FEC100. I plugged it in, verified power and flipped the master power and hi the power button. Nothing. I have tired everything I can think of. Reset button, different outlets, there is just nothing. Customer service is closed, I have 10 racks of ribs and a bunch of people coming over tomorrow. Any ideas at all? Frustrated.....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...

I smoked 2 corned beef for St. Patty's day. I did them in the SMO66 225 degrees with hickory and cherry. I pulled them when they hit 160 IT. I put them in a pan with enough water to come 1/3 of the way up the sides of the corned beef and covered them with foil. They went back in the smoker until they hit 190 degrees IT. I then did a reverse sear on the PG 1000. I put the pan in a warm ice chest and let them sit a couple of hours. They turned out really good.Read More...

New owner of SM066. I need to know how or if there is a video on how to program multiple temp steps. Thanks in advance.Read More...

SM25 platform. I have a large quantity of rainbow to smoke from a neighbor, big ones, almost the size of a small salmon. I have done many batches of both salmon fillets and trout chunks, generally using Mr T's brine and directions with fine results. . My question is, can I do two batches in a single day. My concern is that in the startup process, the SM25 gets up to 220 degrees or so to get the smoke flowing, and with a cold smoker this can take awhile. Running a second batch with the smoker...Read More...

Tried to make jerky and pepperoni but they seem to cook too fast and dirty smoke. Should we be soaking the chips? We use dry chips and sawdust. Seems way hotter than the 180 that we set it at, perhaps too much steam and not enough air? What is everyone else doing?Read More...

Wow, impressive First cook was absolutely awesome. About a 12 to 13 hours cook for a Prime Brisket and. Pork Butt. Rock solid temp control. And I slep through the night swoff1Read More...