Activity

Reply by andyj

This is a Tamworth hog, the bacon pig. $3.50/lb. hanging weight. Plus the cost of processing.
andyj

Reply by FatMatt

Just got off the phone and it’s a PV721 sensor I hung up and never asked how to order one. Is there an online way or does my dumb ass...

Reply by Shortey25

It’s ventilations probably had Darren from America’s bbq to see me sorted probably strait away ventilations and fan on top blowing out...

Reply by hickorynut

If you are looking for a quality American built oven you cannot go wrong with a Cookshack Smoker.Almost all the other smoker brands are...

Reply by electrotech

When you have it plugged in but not turned on does it start to heat up? If so you have a bad relay. Just give us a call when you are...
electrotech

Reply by FatMatt

Sweet. Hopefully Monday. The owner emailed me a little more about the smoker. A friend of theirs gave it to them before he passed away...

Reply by cal 2

Call Cookshacks 800 number and they will help walk you through any steps that needs done. Pretty simple cookers so it won't take much...
cal 2

Reply by jackalope

If you are not sure about getting Cookshack 025, then you probably should have a look at bigger model if you have a budget. I have had...
jackalope

Reply by jackalope

We all have been there. Twice that was said about the shape and symmetry. Sometimes it might be tricky to find a perfect brisket. And...
jackalope

Reply by jackalope

First, congrats and welcome to the community! Second - what's your budget? And do you have a big company (it matters, in case you might...
jackalope

Reply by jackalope

I'd recommend smoke them at a very low temperature to prevent cooking. Once the pepper is smoked they can be dried in the sun or a...
jackalope

Reply by pateros

2 hrs 180 smoke 2 hrs 250 cook turned out great

Reply by joem

I run @ 275 and rotate. As Cal said, clean hopper and use fresh pellets. I'd also remove your vent cap so air flow isn't restricted. I...

Reply by gregw

I dry peppers in the FEC 120. They come out great. The high airflow really dries them well. If I don't keep an eye on the smoker, they...

Reply by gregw

I have the Grill Grates on a Portable Kitchen PK Original. They do a good job, but I hate them. They are difficult to clean. The words...

Reply by mountainman

I have them for my gasser (they were great) that I quit using :-) I'm happy with the way the PG1000 works as is also I think they would...

Reply by cal 2

Don't feel alone, most of the best brisket cooks have had a dry/tuff brisket in their early days. Don't be afraid of letting it cook...
cal 2

Reply by robssmokinrub

I have cook with 3 full rib racks a couple of times. It going to take more time due to having more meat load. Rotate top to bottom and...

Reply by anithadixon

I usually smoke my peppers for a few hours and then keep them in a dehydrator to dry.

Reply by jay1924

You should also search the forum for additional threads and posts by MaxQ, Tom and cal on brisket. True masters.

Reply by Hammy

I've just picked up a 12lb brisket to cook on Friday on my new-to-me SM008, I found this thread very useful with respect to cooking...

Reply by mountainman

Welcome to the forum. You have a great smoker and I'm sure it will serve you well with a little reading and experimenting. I do my ribs...

Reply by jay1924

Looks great! Welcome to the forum! I think you'll find as may opinions about ribs as members here (maybe more opinions), so I'll give...

Reply by jay1924

I have done this with various cuts of meat with no problem. I would thaw it in the fridge (so the outside of the brisket stays at a safe...

Reply by electrotech

Parts are still available for that unit. Most can be found on our site but if you can't find something just call our techs.
electrotech

Reply by andyj

Resurrecting an ancient thread is considered bad etiquette, not just on this forum, but on any forum. Start a new thread please.
andyj

New Member

Reply by jay1924

Everybody seems to understand "F" or "*". Good enough. Actually "F" is correct scientific notation.
Post
×
×
×
×