Can I slow-cook without too much smoke flavor?

MJ

You can use one of the electric units as a low-slow roaster. Don't have to use wood unless you want. And you can use just a tiny bit or a full load as suits your taste.

Just do the normal break in with a bunch of wood first, then a fatty butt. After that, do as you like.
Bob

jeepster's right. My wife is pregnant and for some reason, smoked foods make her ill. We've been using our cookshack without wood for a few months. Once the baby's born, I'm gonna smoke a brisket with entirely too much wood to compensate for the bland meats we've been eating!

Without the wood in the smoker box, the CS is 'just' a very efficient, well insulated, accurate at low temps, cooking oven with very little air flow to dry out the meat. Something very difficult to accomplish by more than a very few other means...La Caja China comes to mind. But, it will be great for low and slow, melt the fat, convert the collagen, soften even the toughest cuts of meat...darned fine cooker!

Love my CS but only rarely add wood and then it's darned little.
Your meat is not bland you are simply tasting MEAT instead of smoke!
Enjoy.
dick

HI
I own a catering buisness and i have been doing Prime Ribs and with no smoke (people do not get it)
The Prime ribs come out better than any other over that i have used in the past.
cheers,
KK

quote:

Originally posted by Thousand Oakie:
Without the wood in the smoker box, the CS is 'just' a very efficient, well insulated, accurate at low temps, cooking oven with very little air flow to dry out the meat.

Thousand Oakie is right. The Cookshack is a great slow-cook-and-hold oven. It's about flavor of all kinds, with wood and smoke or not!

Ditto, as Rush says!

quote:

Originally posted by Kenny K:
HI
I own a catering buisness and i have been doing Prime Ribs and with no smoke (people do not get it)
The Prime ribs come out better than any other over that i have used in the past.
cheers,
KK

How long do you cook your prime per pound and at what temp? just got my smoker las fall SM160 and some friends want me to do a Prime. Any advice would be appreciated.

i just did 4 of them- bone in prime ribs- i was in and out all day so---
225 for about 7 hours until they hit 110- cooled them- reheated next day in my convection oven @350 for 2 hours until 120- (they were wrappped in plastic and foil)
Put into a cooler -served aobut 3 hours later- they were great, we did no smoke.
People loved them
cheers
KK

Arlyn,you might want to go to the find section at page top and do a search for Prime Rib in all forums.

There are a lot of good threads,and excellent different approaches over the years.

Hope this helps a little.