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Reply by scubaq

I have a Globe SCR12 that I found on craigslist. It needed a little cleaning and a little love but it is a great tool. Yes, it is big.

Reply by jay1924

Well, I answered my own question. The dates are there at the lower left of the post, but (at least on my system) so faint and greyed out...

Reply by LonzinomakerCS

This is actually my third cookshack. I found two 008 last year. One was in pretty good shape, paid $125 for it and gave that to my son.

Reply by cal 2

The SM009 has a smaller heating element, so make sure when your smoking something that you don't open the door often. Congrats on the ...
cal 2

Reply by jay1924

You did very well! I think the temp swings will reduce considerably when there is meat in there. Good luck!

Reply by Frickster

I believe it is a 10 amp/250 volt ceramic fuse. I got mine at Lowe's home improvement. They call it a microwave fuse.

Reply by Frickster

I replaced my ignitor and it still didn't work either. I then replaced the fuse which is on the computer board and it fired right up.

Reply by Lanthony

Hello, installed new igniter. Temp stays on 76. No power. Fan is on, pellets being fed. I noticed old igniter was routed through fan...

Reply by rsnovi

My Sm025 is at least 5 years old and the controller I have only controls the temperature using the built-in internal probe. If I connect...

Reply by jay1924

Cal, every time you post, I get another little nuance (or six) that I didn't know before. Thanks!

Reply by jay1924

I believe your controller is similar to the one on my SM-066. If I connect the probe, I can set smoker temp and finish (probe) temp. If...

Reply by cal 2

I do wrap earlier at comps, but for home cooking 170*-75* is what we prefer. Not so much the moisture, cause I have a good quality...
cal 2

Reply by bobmc

I know people have been arguing about this for decades, but I am still curious anyway. Are you guys doing fat side up or down?

Reply by Winslow

Thanks Cal! Out of curiosity, why don't you inject the point? Is it because there's already plenty of fat to keep it moist? Also, what...

Reply by cal 2

Don't know much more about brisket than Jay, but would be glad to ramble on what I've had the pleasure to experience.... My brisket...
cal 2

Reply by wishngioe

Target sells raw unsalted almonds in 2# jars for $nine.Ninety nine. That's a bit pricier than some of the other assets noted, however...

Reply by jay1924

According to the manual, no. You can set temp and time, or probe temp.

Reply by jay1924

Not a brisket expert (maybe cal will chime in) but I'd say if the meat was tender and juicy throughout, forget about further rendering.

Reply by LonzinomakerCS

Re: SM055
Check around the bottom of the sides and back for rust. I bought an SM008 that I had to scarf side panels on because it was so rusted.

Reply by oldsarge

Re: SM055
Pretty rough looking. But if it powers on and gets to temp, you might get $50 or $60 for it with someone familiar with Cookshack quality...

Reply by Anna V

Food security goes hand in hand with their in-home cooking practices, and by this I mean inside and outside their homes. And yes, I...
Anna V

Reply by gque

There 3 ways of steaming a smoked corn beef to make pastrami. No.1 use a large steamer with a rack on a cake pan and steam it for 2 hrs,...

Reply by Frank A

Yes I did desalinate, I applied rub jut before smoking. I let the meat sit for 30 minutes they hand sliced thin. Thanks to everyone who...

Reply by jay1924

My process is to make pastrami by smoking corned beef to about 165 IT, then steam until the IT is about 200 - 205. I have found that...

Reply by jobiewan

@Don Bailey - Thanks for the tip! I see that there are several dealers in my area that carry that brand, so I will scout around. I also...

Reply by jobiewan

It seems like the spam traffic has subsided the past month or so which is good news. Actually, I guess that is embarrassing news... This...

Reply by jobiewan

I don't have any direct suggestions, but a few questions... Did you desalinate prior to smoking? Did you apply a dry rub prior to...

Reply by Anna V

Agree, but don't forget about the time in which you are doing these actions. The 4-hours/ 2-hours rule is a basic rule inside of Food...
Anna V

Reply by oldsarge

You are more right than wrong. The owners of CS may pop in once in a while but they have a business to runs and time is money. Shortly...

Reply by jay1924

I actually don't believe there is any forum moderation by CS at all, and I think that is by design. I just don't think CS any longer...
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