2nd smoke

pagsMember

Well, I did my 2nd smoke on my Cookshack Elite today. 24 chicken wings(tips cut off) seasoned with Cookshack's chicken rub. Set the smoker at 225* for 1 1/2 hours, opened the smoker to let out some heat and held it at 140* for 45 minutes(my wife went shopping). Did put them in the broiler for a few minutes to firm up the skin a bit. They were delicious, plump, and tender.

While I didn't have doubts about my purchase after spending much time reading messages on this forum, I must admit things are better than I anticipated and certainly better than my previous water smokers. We have a well known barbecue restaurant here in Roseville, CA, and I must admit that my two initial endeavors turned out better Q's. The Cookshack is everything people have promised. Good stuff and easy. I've got a Viking for steaks and now the Elite for Q's. My annual spring barbecue should be a real hit for my friends.

Thanks to everyone on this forum for all the help and insight.

Pags

2/7/099:06 PM

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Former Member

That sounds easy enough - I might try that next. How much/what kind of wood did you use?

2/8/094:38 PM

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Former Member

After many years tending offset stick burners and turning out some mighty fine BBQ I might add, my brother took the plunge and bought a Cookshack smoker after coming out from Colorado and sampling what I've made in my Cookshack. He says he feels a little guilty when people rave about what he cooks because it is almost too easy especially compared to the stick burners. I told him to keep that little secret to himself and bask in the praise.