Cookshack 260

Former Member

I'm soon to be a first time owner of a BBQ take-out joint. Our menu will consist of ribs, brisket,chicken and pork shoulder. I would appreciate feedback/experiences with the Cookshack 260: Recommendations on how to load the smoker, what combination of meats, optimal poundage and optimal cooking time.

Thanks!
Joe

10/19/077:58 PM

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Original Post

Former Member

Joe,

You might jump your questions down into the "pros" forum. The 260's are big mostly used by Pros.

Welcome to the forum!

Smokin'

10/20/076:15 AM

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