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Smoker Stays On Unless I Unplug

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...
Last Reply By LonzinomakerCS · First Unread Post

Flame Out

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...
Last Reply By jobiewan · First Unread Post

Smoke from Pelltet Hopper??

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...
Last Reply By isabellsophie · First Unread Post

Hang Your Chicken Out to Dry

Forum: Poultry
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...
Last Reply By LonzinomakerCS · First Unread Post

Turkey smoke

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...
Last Reply By oldsarge · First Unread Post

Which Thermometer

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 that work perfectly with the Grille Eye Pro. The Grille...Read More...
Last Reply By jobiewan · First Unread Post

Baby Back Ribs Smoke Temp

<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...
Last Reply By oldsarge · First Unread Post

Amerique will not turn on

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...
Last Reply By oldsarge · First Unread Post

FEPG vs Traeger

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...
Last Reply By chef-boy-arnie · First Unread Post


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...
Last Reply By chef-boy-arnie · First Unread Post

Wireless (wifi-not bluetooth) thermometer

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...
Last Reply By soleman · First Unread Post


From the America's Test Kitchen 2019 episode "Chicken & Biscuits" comes this "Sweet and Tangy Barbecue Sauce" recipe: 1-1/2 cups ketchup 1/4 cup molasses 2 Tablespoons Worcestershire sauce 1 Tablespoon hot sauce 1/2 teaspoon salt 1/2 teaspoon ground black pepper Combine all ingredients. No heating/cooking/reduction required.Read More...
Last Reply By DavidMarshall · First Unread Post

Introduce Yourself -- Time for a CS RollCall Featured

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

Warped Divider wall

I've had my PG 500 since May and have went thru 5 bags of pellets. I really gets used more than my FEC 100. A couple of weeks ago, while trying to remove the offset side grate, I noticed the steel divider wall, which separates the direct and offset side is badly warped, obviously from the heat. It's really difficult to get the offset-side grate back in without using a screwdriver to pry the wall over. Has anyone else experience this? Maybe I'll call cookshack. Works fine otherwise. I do get...Read More...
Last Reply By glycerine · First Unread Post

Grill gloves

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

Wagyu Brisket

Forum: Brisket
I'm smoking a 12 lb packer Wagyu brisket tomorrow morning. This is my first time doing Wagyu so I was just wondering if I should approach it differently than regular Prime? For example, I read that it finishes quicker and should be pulled around 185-190 (or whenever it passes the doneness test!). I normally wrap my prime briskets at stall, but should I even bother wrapping a Wagyu? Any tips would be much appreciated!Read More...
Last Reply By jay1924 · First Unread Post

Costco, Sam's or BJ's?

Forum: Open Forum
Hi all! Yup, still alive and have recently settled in beautiful Rock Hill, SC...just south of Charlotte. Hope everyone's doing well these days. I've been out of the BBQ game for quite some time and now looking to hook up with one of the above club stores. Who's having good luck with packers, PB's and ribs? The closest store is Sam's (15 minutes) I wandered in last week for a peek at the cold cases and wasn't overly impressed. That said, it was right after 4th of July. Thanks for the replies.Read More...
Last Reply By downtownsmoker · First Unread Post

New Business, advice

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...
Last Reply By jay1924 · First Unread Post

Moving from Traeger to SM160

I have been cooking 100's of rack in my restaurant on a Traeger, and had them dialed in. I switched to a SM160 to place indoors, under my hood. I cooked my first batch and they were WAY to smoky, I backed of on the amount of apple wood, and they were better. Here my issues: I used to smoke at 275 after a dry rub and membrane removal. I spritzed with Apple Juice after 45 mins, then spritzed again after another 45, flipping them bone down for 30 minutes. I would wrap for another 1 hour. They...Read More...
Last Reply By LuckyDuck · First Unread Post

Overnight Ribs

Hi there! I've recently acquired a couple of SM260 smokers and I'm working on developing my menu. I want to serve st. louis spare ribs for lunch but can't afford to pay a prep cook to come in 6+ hours before we open to give the ribs the 5-6 hours they usually need. My thought was to cook them as low as possible overnight to give them a headstart, and hopefully they'd be partially cooked by the time my morning staff arrives and at that point they could monitor and finish cooking them without...Read More...
Last Reply By LonzinomakerCS · First Unread Post

Rubber lining (falling out)

Good afternoon Everybody! I inherited a PG1000 that was sitting in a garage for a while and am not sure what the storage was prior to that but I noticed the rubber lining on the bottom of the grill are letting go (grease dripping was how I found it). Also noticed Grease under the Ash Pan. Anyone else have this issue? Thanks for the help!Read More...
Last Reply By electrotech · First Unread Post

Brisket Injection Issue

Forum: Brisket
Hi! Despite having watched several youtube videos / reading this forum on proper brisket injection technique, every time I try to inject as I'm removing the needle from the brisket the injection juice sprays all over the place. It almost seems like the juices aren't getting released into the meat properly. As I've read, I've tried to insert the needle and only as I'm pulling out press the plunger to release the liquid. I've also tried covering the top of the needle as I inject to catch any...Read More...
Last Reply By LonzinomakerCS · First Unread Post

Submerge in Brine or garbage bag?

Forum: Turkey
I plan on making the brine and placing it in double wraped bags and puting it in fridge. Seems easier than a large container. Is it the same result? I plan to have the bag looser and not skin tight so liqiud will contact exterior of bird. What's a good answer? Also plan to cook it to 165f (internal) makes sure its not pink. Is that a great idea or risk being dry?Read More...
Last Reply By John Arthur · First Unread Post

Fec 120 Venting on a food truck

I have just ordered an Fec 120 this evening to be installed on a food truck. I was hoping to get some dos and donts for venting from underneath the hood? I have read the vent hood may cause some issues. Any tips would be much appreciated thank you.Read More...