I'm really loving my new Cookshack smoker as well as my family and friend's are too. Did a 7.8lb pork shoulder friday afternoon. Rubbed it down with cookshack's rib rub at 3pm friday afternoon and tossed in the smoker at 730pm friday night. Set the temp to 200deg the meat was at 46deg when put in. When I woke up sat am I bumped the temp to 225 at 730am with an internal meat temp of 170deg and went to work. Came home at noon and the shoulder was at 195deg so pulled it out and FTC it. We had more hog's to butcher and did'nt get around to pulling it to about 5pm. The shoulder was still warm and tasted just awesome again. Made the sauce's that were recommened in butt's 101 and they went over very well. Next is rib's. I find myself constantly think about what I am going to smoke next!!! Tim
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