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Reply by jay1924

If you get close, I've had some success in taking it out for an hour at a time, once or twice a day, but you have to be careful with the...

Reply by buffaloblaze

Heard back from my son. Decided to check at 2hours, then kept for another 45 minutes before removing, foil,towel wrap, then cooler. As...

Reply by rpascal151

Thanks. I went over yesterday morning, and honestly it looked either hardly used or VERY well cared for. Guy had 4 extra grates he gave...

Reply by jay1924

OK, then I have to assume there is a controller problem given the multiple external thermometers. I am assuming you set the temp to cook...

Reply by HDM

The butt was 12 pounds. I ended up stopping at 18 hours when the temp of the meat had stayed in the 130s for about 4 hours. This was...

Reply by HDM

There is not a visible temperature probe in side the smoker. I had a temperature probe in the smoker that was above the meat and I also...

Reply by idahomike

Jay: I have been doing this for some time, and used to do the 180 overnight. The 200 over night, and usually see 175 to 185 degrees in...

Reply by jay1924

The first obvious thing to check is that the meat isn't touching the smoker temp probe. It sounds possible, deeding on the size of your...

Reply by jay1924

Great temp recipe for overnight, Mike! I've been using 180 overnight, but sometimes in the morning I'm still stuck in the stall for a...

Reply by jay1924

Don't know anything about the model 50, but on any used smoker, check the condition of the cooking grates, and factor in the cost of new...

Reply by idahomike

I am using a cook shack electric smoker as stated above. I start my Briskets and Pork butts with a cold meat in a cold smoker, and set...

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Reply by bowhunr

No kidding!! I had to use channel locks to remove it and was afraid I was going to break it. Mine is also on "finger tight" now. Thanks ...

Reply by dakotasmoke

Glad that was it. I've only had it happen one or two times since I've had my FEC. I didn't put that cap back on as tight as mine was...

Reply by bowhunr

Well damn......thanks Dakota that was it. I've looked at that bunches of times and had no idea that cap unscrewed. Kind of an odd place...

Reply by HVAC SMOKE

Bark is looking grea . Except it's still stalled ar 167. But I guess at 1.5 xbox 10 lb. It would still have an hour. Wrapped now to push...

Reply by dakotasmoke

I have an IQ5 bowhunr so not sure if the IQ4 is the same. On the back of the pellet hopper is a black looking cap. This screws off and...

Reply by HVAC SMOKE

5AM and all's well. Bark is crusting nice wood wrap. I also did a in depth cleaning and noticed the hood on my stack got turned away...

Reply by HVAC SMOKE

3am. starting the stall 7lbs 150 the 10lb 140. The bark as you can see is a bit moist give it 2 more hours if not firming. will try...

Reply by HVAC SMOKE

2.5 hours in. 114F. 107F. Wife wanted pork butts for part . Now wants to know if I'm spending the whole night out here. Guess I'll fill...

Reply by sam000

https://forum.cookshack.com/to...4#637175584328169144 <p><span style="font-weight: 400;">Thank you for sharing<a ...

Reply by HVAC SMOKE

Ok a 10 and 7lbs. Hope to push thru the stall and have them resting by noon

Reply by Debrajo11

Thank you for the response jay1924. I will do the search as you described.

Reply by jay1924

Wow good buy! I really, really want a good slicer, but storage and counter space is an issue. Still looking. I know oldsarge is a slicer...

Reply by idahomike

I don't wrap during the stall. The Cookshacks are tight, and smoke on the wet side. I am actually thinking about opening the door...

Reply by HVAC SMOKE

Appreciate the return input however I am using a Pit Boss pellet smoker I'm going to try going without the wrap tonight and we'll see...

Reply by jay1924

Not a PG owner, but I know this topic has been discussed here in the not too distant past. You might try the search with keywords like...

Reply by jay1924

If you are using a CS electric, my experience is the bark is never very crispy, I think because the cooker is very tightly closed and...

Reply by gque

I would start checking around 4 hrs and every 30 min after that by using tooth pick type probe by poking into the thickest part of meat...

Reply by HVAC SMOKE

I cooked temp vary between 225 and 245 my robe is a brown sugar base pepper Rica standard pork rub and I do rap for the stall I use...

Reply by jay1924

What is your cook temp? Do you foil the brisket? What rub do you use?

Reply by Pyre Jeff

Re: Hopper
See pictures of what's happening
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