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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.
Last Post: PIC: Removing Broken Hinge Pin
 
Anything 'que! This is the place for cooking and technique posts.
Last Post: CS Cabinet Smokers vs. the PG Series
 
Twoof the most frequently asked questions. Some good info here, maybe a few testimonials.
Last Post: Not Enough Smoke From Green Mountian ....Looking at SM045...will it have more smoke flavor?
 
Fast Eddy Cookshack Owners forum is a great place to ask questions, compare notes, and get more information about your FEC.
Last Post: PG1000 heat box side-wall issue
 
Welcome to the FEC Open Forum where you can post general Q discussions about Fast Eddy's by Cookshack pits.
Last Post: Auger Jam
 
Welcome to the FEC Contest Forum where you can read and post about Fast Eddy's pits in barbecue cook-offs.
Last Post: Cookshack New Site Layout ??
 
Welcome to the Cookshack Professional Charbroiler Forum, featuring the finest Restaurant capable Grill using 100% wood.
Last Post: Steaks on the CB's
 
Welcome to the Fast Eddy Grill Forum, featuring the finest pellet grill available.
Last Post: Clogged Auger PG1000
 
Welcome to the Grill Forum hosted by Smokin' Okie(TM) all about direct & indirect grilling with specific recipes
Last Post: ATK BBQ Sauce
 
Post your Brisket questions here
Last Post: steaming a brisket
 
Have questions about Pork? Butts, Shoulders, Hams, Bacon? Post your questions here.
Last Post: What is the best wood to use to smoke pork butts? Recommend temp probes to use
 
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)
Last Post: Buck Board Bacon
 
Have a question about Pork Ribs? Post it here.
Last Post: small 1.25lb babyback ribs
 
All things poultry post your questions here. Just not Turkey, it has it's own forum.
Last Post: Chicken Thighs on SM025
 
For question about all other Beef Topics (not Brisket or Prime Rib), post your questions here.
Last Post: baby back ribs
 
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!
Last Post: Hoggy's Mac and Cheese
 
When we find a really good thread, here's where it goes. LOTS of great reading and info. We hope you enjoy.
Last Post: Your favorite store-bought meat spice?
 
One of our MOST popular Topics. All things about Standing Rib Roast/Prime Rib, so post your PR questions here.
Last Post: Any tips for a small roast?
 
This has become such a big topic, we're giving it its own forum. Enjoy
Last Post: Submerge in Brine or garbage bag?
 
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.
Last Post: Vanilla beans.
 
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!
Last Post: Business management tools
 
Select Jerky Topics from the Cookshack Forums.
Last Post: Best Dehydrator for Jerky?
 
Select Sausage Topics from the Cookshack Forums.
Last Post: Beef Italian Smoked Sausage
 
Post your Seafood questions here.
Last Post: Fish smokers
 
Have questions about Thermometers? Check here
Last Post: Recently acquired SM009 smoker, (using a Signal thermometer).
 
Have a question about which wood to use? Have a look here
Last Post: Sugar Maple
 
for all you new Owners, check here for some frequent questions about using your New CookShack Smoker.
Last Post: Erratic display and temp.
 
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.
Last Post: Anybody using a PC to monitor their smoker?
 
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