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Well, I just got it going...my first CS pork butt. I could hardly wait this evening to get the smoker fired up. I got a 7.5 lb boneless butt set at 200 degrees. I will check early in the morning and maybe adjust the temp up a bit. We'll see... I used 2 oz. of apple and 1 oz. of hickory. It was hard to use such a small amount of wood, but thankfully I have read the forum and measured the wood rather than stuffing the wood box. Yikes!!! I will keep you posted with the results. Right now it is puffing a smooth steady white smoke. Yea!!!
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I have had my CS 90 for about a month. Everything I have smoked in it has turned out great. I have smoked salmon filets brined, packed in brown sugar and marinated overnight in Teriyaki sauce several times. Served with onion dip or philadelphia cream cheese and wheat thins. Tastes great...even better cold. You're going to love your cookshack.
Just finished the first round of pulled pork sandwiches from my pork butt. Yum!! Yum!! The best pulled pork I have ever had. It was moist and very tender. The flavor was sooo good you didn't even need sauce. It was a long wait (16 hrs at 225 degrees to get to 190 internal) but very much worth it. I love my CS.

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