As good as an Offset?

I have a 055 and I have never been happier. I have smoked food since the 70s. The cookshack is easier to use and the taste is equal to or better than any smoker I have owned. When I first bought mine, I would divide the food, using my old smoker and the Cookshack. I stopped that quickly because the Cookshack smoked food would get eaten first - every time.

I would honestly tell you to go for it.

I concur with robfan on the quality of meat that the Cookshack turns out.

However, if you are still planning on competing you really nead to address this question in the FEC forum below. As you know electrics are not allowed in comps. The FECs are pellet fired.

The FEC's have been winning alot of comps over the past years as well. Of course, the cook's behind the smokers have alot to do with those calls to the front, but those cooks have alot more time to devote to the meat prep. since they dont have to fret over operating the cooker.

Hello, I have a Smokette and also a 150. Love the way the meat turns out. Sad part is that you cannot use these in competitions.
I also have 2 log burner offsets. I like the idea of turning them on and walking away.

For Wedding Gifts to my son and stepdaughter I gave them both model 50s. They are very very happy campers. Especially since they both work very weird hours. Set it and forget it.

Im not a salesman for sure. Just telling you that they are worth their weight in gold. IMHO.

Mike

Hey Gatorgrillin -- Welcome to the forum.

The meat that comes out of the Cookshack smokers is moist and usually very tender. It's a true low-n-slow smoker. A few of the things you have too get use to vs your offset are:

1. You'll get more rest / have more time to tinker with whatever because you are no longer busy tending the fire.

2. You'll not have to baste and mop whatever it is you are cooking because the CS is such a moist smoker.

3. You will loose your smoke ring unless you add a couple lumps of Kingsford real-wood charcoal. The smoke ring is aesthetics only and has nothing to do with taste.

You might want to take a look at this thread and see some great posts on this same subject.

I think this forum is the kicker! Lots of great people who are willing and able to assist you with all your smoking needs.

I think there is an "unlearning curve" to conquer and defeat and to get rid of old habits. I was an ECB user and it took some time to settle into the electric smoker method/mode.

Ask questions. We'll do our best to answer.

Good luck!

I'm a recently converted ECBO smoker who couldn't agree more with all of the above comments. If you by direct for CS you pay a little more but get a 30 day money back guarantee. Not that our going to need it.

I have a large offset and toured Kingfisher Kookers and have been to CS before. I almost placed an order for a large trailor mounted Kingfisher Kooker, but I went with the CS55, because with my large offset, we had really wet conditions the day I decided to cook a Brisket and I used so much Hickory wood trying to keep the fire hot enough to cook,it really made me mad.
I called CS up and I had it the next day.
It cooks the best Barb Q I've ever made, I turn it on and leave. Plus, I don't have to open it up and spray down with apple juice(like my offset), therefore I don't smell like smoke and my wife lets me in the house.
Just a lot easier, and it just works.

Hey Gatorgrillin!

I think you helped me decide on an FEC100 almost a year ago.
I was struggling between the FEC 100, Backwoods Smoker, and a Stumps for months. You had seen the Stumps in action, and spoke highly of it.
However, once I factored in everything I would want in the Stumps, it didn't compare favorably with the FEC 100. Besides, my only concern with the FEC 100 (which had been my original choice) was a concern with the operability/reliabilty, which I finally concluded were not well-founded. I also agree that folks on this forum are EXTREMELY helpful and devout Cookshack enthusiasts.

After waiting 6 months(YIKES!) for one with the new controller, it arrived. The verdict after 2 months (30 + slabs of ribs; smoked beer can chicken; and smoked ham) I LOVE MY FEC 100!
Absolutely magnificent. Set it and walk away (save the occasional visits to breath in the sweet smoke)! Finished products are outstanding and consistent. I gave away 22 racks of baby backs as XMas gifts. People are already asking me to make more, and placing requests for next year! One of the best investments I ever made!

Thanks everyone for your input. I placed my order for the 50 model and plan on putting it in my small restaurant kitchen,next to the hood.I sure hope the quality of the product holds up. it should be fun playing with it,if nothing else.

gatorgrillin,

I'll tell you what I think of an off-set - I GAVE mine away after buying a Cookshack and it was good riddance. It took five weeks for the new owner to pick it up and I was ready to put it out on the street. It used lots and lots of wood when cooking and it was never an even smoke. And Boy! That turkey next to the fire box sure had a crisp skin - what wasn't burnt off. I quit shifting the turkeys left to right after HOT juice ran down my arm from the #1 turkey. My open pit BBQ was a better cooker than the off-set, only requiring a little water for a slow down. None of the above models come close to my new AmeriQue or the older CS55.

smokemullet