Is Cookshack a real smoker?

Former Member

I currently own a Model 50. So far it does a fantastic job on turkeys, ribs, and pork butts. I am ready to buy the larger 55 but am starting to waffle on the absolute versatility of the cookshack. I know what it can do, however alot of the recipes call for various damper positions to help dry things out somewhat. I am thinking of stuff like smoked fish where you want some drying action during the first part or summer sausage.

Of course the competition does not call a Cookshack a smoker, rather a smoke cooker(oven)as it lacks the proper damper controls. I suspect that one could leave the door open somewhat to achieve the same results. Any feedback?

Thanks in advance

10/26/055:07 PM

Original Post

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