Hello everyone, I've been reading for a few days and you folks have a great place here. I've got a question that I hope isn't out of line. I'm ready to purchase my first "better" smoker, I've played with a Brinkmann off and on in the past. I've never had the pleasure to see a Cookshack in person and was going to buy the one manufactured by the Sausage Maker. Sausage will be the first thing in and probably the most common use for my smoker but I certainly want to learn to use it to it's potential for other foods. I've done the searches and believe that by next summer I'd buy a Cookshack too, because it seems to be the easiest to use and one of the best. I've read here that sausage can be done successfully by leaving the door cracked open for the first hour and that some don't consider Cookshack a "real" smoker because of the lack of dampers. It appears that they have an exhaust damper but do you think it would be a problem cutting an intake damper into one? Would doing that make it more of a conventional smoker with all the benefits of a Cookshack? Thanks for your input and I'm looking forward to learning from you all.
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