Topics

Cookshack Smoker Owners forum is a great place to ask questions when you want to learn about your smoker and how it works. Questions about how to smoke something should be posted in the Open Forum. If you just want to learn about your smoker and how to operate it -- this is the forum.

Anything 'que! This is the place for cooking and technique posts.

Twoof the most frequently asked questions. Some good info here, maybe a few testimonials.

Fast Eddy Cookshack Owners forum is a great place to ask questions, compare notes, and get more information about your FEC.

Welcome to the FEC Open Forum where you can post general Q discussions about Fast Eddy's by Cookshack pits.

Welcome to the FEC Contest Forum where you can read and post about Fast Eddy's pits in barbecue cook-offs.

Welcome to the Cookshack Professional Charbroiler Forum, featuring the finest Restaurant capable Grill using 100% wood.

Welcome to the Fast Eddy Grill Forum, featuring the finest pellet grill available.

Welcome to the Grill Forum hosted by Smokin' Okie(TM) all about direct & indirect grilling with specific recipes

Post your Brisket questions here

Have questions about Pork? Butts, Shoulders, Hams, Bacon? Post your questions here.

Have questions about Pork Curing? This is for Hams and Bacon. Other questions about curing should be in their specific Protein folder (Beef, Seafood, etc)

Have a question about Pork Ribs? Post it here.

All things poultry post your questions here. Just not Turkey, it has it's own forum.

For question about all other Beef Topics (not Brisket or Prime Rib), post your questions here.

Post your favorite recipes, with the name of the recipe in the subject line so it's easy for the rest of us to find it!

When we find a really good thread, here's where it goes. LOTS of great reading and info. We hope you enjoy.

One of our MOST popular Topics. All things about Standing Rib Roast/Prime Rib, so post your PR questions here.

This has become such a big topic, we're giving it its own forum. Enjoy

For question about all other types of meats that don't have their own forum this is the CATCH ALL forum post your questions here.

If you are in the foodservice business, this is the forum for you. Open to chefs, restaurant operators, caterers, deli operators, meat processors and markets ... anyone in retail foodservice. Welcome!

Select Jerky Topics from the Cookshack Forums.

Select Sausage Topics from the Cookshack Forums.

Post your Seafood questions here.

Have questions about Thermometers? Check here

Have a question about which wood to use? Have a look here

for all you new Owners, check here for some frequent questions about using your New CookShack Smoker.

This post is a general archive of forum posts. All posts, after 60 days, may be moved to this archive if they are not active.