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SM25 castors

I just got a great SM25 off Craigslist but the castors are rusted and the guy who had it before didn’t fully thread them so they are bent to hell. I saw a picture of someone using large off-road rubber castors and was wondering if anyone on here had a link as this would make wheeling it over my pavers a lot easier. Thanks in advance for all your guys help!Read More...
Last Reply By jay1924 · First Unread Post

Glossary of Terms for New Users Featured

Forum: Open Forum
A glossary of terms for new users (and old). Changes and additions should be added to this post and are gratefully accepted. ============================================ ABT - Atomic Buffalo Turd - a jalapeno pepper filled with cream cheese, wrapped in bacon and then smoked. Beinks or Boinks (see also Burnt Ends and Moinks) - Burnt ends wrapped in bacon, slathered with BBQ sauce and smoked till sauce is tacky. Brining - a mixture of water, salt, and sugar/seasonings to immerse poultry,...Read More...
Last Reply By oldsarge · First Unread Post

Texas Rub problems

Forum: Open Forum
I've been a fan of Texas Rubs for years... I have never figured how to deal with their caking problems over time. My wife's favorite is the Grand Champion but I can't keep it from caking and if I re-grind it it becomes too fine.... I've tried to contact them but have never received an answer.....(not sure if they are still operating). What is one to do?..... Can someone suggest a way to re hydrate or grind the rub so it is usable? -OR- can someone suggest a replacement for the Grand Champion...Read More...
Last Reply By jay1924 · First Unread Post

BBQ Trailer with FEC300 and Full Mobile kitchen

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...
Last Reply By Don Bailey · First Unread Post

Texas Style Boneless Turkey Breast

Forum: Poultry
andyj
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...
Last Reply By txabertheory · First Unread Post

GFI Outlet Problem?

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...
Last Reply By oldsarge · First Unread Post
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Good source for wood chunks!

Forum: Wood
My name is Dan and I am new to this forum. I am in the proccess of convincing my wife that a CS smoker is the best item for us to purchase during theses hard times. I am almost there. Wish me luck. Anyway, I am in need of a supplier for various smoking woods. I see wood chunks, chip, factory seconds. What should I use and what is a good wood to meat ratio? Good to be here! DanRead More...
Last Reply By jay1924 · First Unread Post

SM045 For Sale- Lowered Price

Forum: Open Forum
Additional accessories...stainless grates, cold smoke baffle. Mounted on a heavy duty Craftsmen Tool chest with ball bearing slides. Top drawer is stainless pullout table. Always stored inside. Used very little. Excellent condition. $1000 for all. Will sell for $800 without the tool cabinet. Local trade only. I'm in the Knoxville, TN area.Read More...
Last Reply By airstream-n-q · First Unread Post

Pics: Tablitas

andyj
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...
Last Reply By Flyingman · First Unread Post

Coffee-Rubbed Ribs Recipe

At the start of my barbecue career I fumbled through a few rubs before finding Mike Mill's Magic Dust recipe . There's now a mason jar full of it in my cupboard at all times. Keeping a steady rub constant allowed me to focus on how to slow-smoke a piece of meat to perfection, and after seven years, I'm now feeling pretty comfortable with that. But I'm back to playing around with rubs, and finally tried one I've always found intriguing: a coffee rub . Not a coffee drinker myself, I wasn't...Read More...
Last Reply By Tarnished · First Unread Post

Greek Style Pork Shoulder

My mom was telling me about eating one of the best pork roasts ever when she was a child. I think my grandma made it. She said they just cooked the pork roast in the oven and it had Garlic slivers and covered with Greek Seasoning like Cavender's. So I have cross hatched a Pork Butt skin up, covered with olive oil, salt, pepper, garlic, onion powder, and Cavender's Greek Seasoning and threw it into my smoker at 275. I plan to slow cook it in there (no wood) until I get internal temps near...Read More...
Last Reply By Flyingman · First Unread Post

Crispy brisket

I’ve successfully smoked 8-10 lb market briskets in my SM045 for years. I recently loaded in two 16-17 lb packer briskets. I gave them 16 hours at 225 degrees. One came out fine. The other was burnt to a crisp along the bottom side for about 1/4 inch into the meat. Has anyone had a similar experience? Or can offer some insight as to what might have happened? Thanks. TomRead More...
Last Reply By TomSCT · First Unread Post

Cracked Heat Probe Wire on a SM045

Folks, when I was installing my probe yesterday I noted that the black wire coating about 1/2 point had a little crack in it, I could see what appears to be shiny shield wire through the small crack. My smoker isn't 1 year old and I've used it maybe a dozen times. I'm very careful with my probes, wipe it down after each use, re-install the plastic protector on the tip, and coil it back in the little bag it came in. Has anyone else experienced something similar? If so what did you do? Would...Read More...
Last Reply By jay1924 · First Unread Post

Power Loss / Food Safety

Forum: Brisket
Ugh. My SM025 frequently has an issue tripping the GFI on my patio. I put a ~8# brisket in this morning a little before 6am. The meat went in at 42 degrees and the smoker started at 77 degrees. I checked the smoker a few minutes after the meat went in to make sure it was still on and it was. Then I went back to bed for a few hrs. When I came back at 9:30am, the power was off. I suspect that it happened quickly (should have stayed until it got all the way up to heat ... ugh). Anyway, the meat...Read More...
Last Reply By Flyingman · First Unread Post

SM025 / SM045 - does anyone have a chart of the cabinet temperature during a cook?

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...
Last Reply By MightyMethos · First Unread Post

Replaced controller with Smoke Daddy

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...
Last Reply By paulk · First Unread Post

Smoked mountain trout.

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

I wish I would have taken a picture

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...
Last Reply By jay1924 · First Unread Post

Fat in brisket

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

PG500 start failure

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...
Last Reply By rsisson · First Unread Post

Smokette Elite

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...
Last Reply By oldsarge · First Unread Post

Green Chili Stew.

idahomike
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...
Last Reply By jay1924 · First Unread Post

Fire in the Hole

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...
Last Reply By oldsarge · First Unread Post

Again Reccomending Barbacoa (Beef Cheeks)

Forum: Beef
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...
Last Reply By oldsarge · First Unread Post

Babyback Ribs - Cookshack Beginner

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...
Last Reply By jay1924 · First Unread Post

Double Bone Pork Chop

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

Pretty close to saying I am sorry I bought it.... FEPG500

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...
Last Reply By oldsarge · First Unread Post

LHt/HHt 101 - Temp Control on the PG1000 Featured

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...
Last Reply By oldsarge · First Unread Post

For sell

Forum: Open Forum
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...
Last Reply By oldsarge · 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 oldsarge · First Unread Post
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Easter Dinner?

Forum: Prime Rib
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...
Last Reply By idahomike · First Unread Post

Clogged Auger PG1000

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...
Last Reply By ozenzop · First Unread Post

Howdy From Admin

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

Avatar

Forum: Open Forum
oldsarge
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...
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