does the cover over the burner/chiptrey get hot enough to vaporize drippings from meat in the commercial cookshack units? Thanks for help
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If you are talking about the hinged"roof" over the wood box,yes,it gets as hot as charcoal and some flame can make it.
I was referring to the a frame cover above the wood box. Looking at the pictures of the smokers the cover appears to be too far from the heating element to get hot enought to vaporize meat drippings. thanks for ur reply
Well, we cover them with foil for easy cleanup, but it still gets plenty hot enough to vaporize meat drippings. I suspect you are thinking of the theory that this helps flavor the Q ? The smoker only gets to hopefully 250*F, is that hot enough? 212*F will boil water at sea level.
Hard to figure with you are asking.
Hard to figure with you are asking.
I'm a bit of a newbie, but on my cs250 I have noticed many black spots on the foil that I wrap the cover with. I would presume this means stuff is getting vaporized as it drips while the burners are energized, then during the off cycle of the elements the drippings continue down into the catch pan. If I happen to open the door during the on cycle of the elements they are putting out a bunch of heat, sure seems like it would be hot enough under that cover to do some vaporizing.
I owned a 192 seat restaurant from
1982 to 1999 and served bbq pork as one of our main entrees-located in eastern NC. I used many different types of cookers during that time and settled on a 4x8 ft barrel type gas cooker the last 10 years or so. That cooker had 2 pipe burners running the length of the cooker with an a-frame cover over each burner. The meat drippings onto these covers created a lot of smoke to smoke the q without adding wood chips or charcoal. I went back in business in early 2004 in a much smaller restaurant and spent a lot of time on this forum and others trying to determine what type of pig cooker to use in the much smaller area of the new restaurant. Ended up buying another brand of cooker because of the much larger heating element and we produce a very nice product with the rubs and wood chips. but now we need an additional cooker and I am going to try to find a cooker to give me the vaporized drippings smoke of the old big gas unit if possible. the heating element in my present cooker is in the top and I noted that the cookshack heating element is in the bottom of the unit. Of course if u wrap the cover in foil it wouldn't vaporize the drippings. If someone has tried it without the foil-did the unit generate smoke from the cover?
Thanks for your help
Herman
1982 to 1999 and served bbq pork as one of our main entrees-located in eastern NC. I used many different types of cookers during that time and settled on a 4x8 ft barrel type gas cooker the last 10 years or so. That cooker had 2 pipe burners running the length of the cooker with an a-frame cover over each burner. The meat drippings onto these covers created a lot of smoke to smoke the q without adding wood chips or charcoal. I went back in business in early 2004 in a much smaller restaurant and spent a lot of time on this forum and others trying to determine what type of pig cooker to use in the much smaller area of the new restaurant. Ended up buying another brand of cooker because of the much larger heating element and we produce a very nice product with the rubs and wood chips. but now we need an additional cooker and I am going to try to find a cooker to give me the vaporized drippings smoke of the old big gas unit if possible. the heating element in my present cooker is in the top and I noted that the cookshack heating element is in the bottom of the unit. Of course if u wrap the cover in foil it wouldn't vaporize the drippings. If someone has tried it without the foil-did the unit generate smoke from the cover?
Thanks for your help
Herman
Hayman
Thanks for the reply-it had not been posted when i posted the reply below yours. I love
bbq of all types and sauces and do not disparge anyones choice of q and/or sauces. But it my little section of the world only one type of bbq is sellable to the public sucessfully.-no smoke ring-brown not black bark-no tomatoe in sauce-vinegar based sauce-chopped pork. That is very difficult to accomplish with the present day restrictions imposed by local fire marshalls and health officials. I have space under my new hood for about a 36" by 36" additional cooker. I can use either gas or electric but I sure would like to find a way to gererate that grease drippings smoke-legally.
Herman
Thanks for the reply-it had not been posted when i posted the reply below yours. I love
bbq of all types and sauces and do not disparge anyones choice of q and/or sauces. But it my little section of the world only one type of bbq is sellable to the public sucessfully.-no smoke ring-brown not black bark-no tomatoe in sauce-vinegar based sauce-chopped pork. That is very difficult to accomplish with the present day restrictions imposed by local fire marshalls and health officials. I have space under my new hood for about a 36" by 36" additional cooker. I can use either gas or electric but I sure would like to find a way to gererate that grease drippings smoke-legally.
Herman
BBQ without wood smoke is interesting to me. Where is your little section of the world?
Snow HIll, NC small town between Greenville and Goldsboro NC located between B's BBq in Greenville and Wilburs in Goldsboro two of eastern NC q icons..B's cooks over Charcoal and Wilburs cooks over oak coals-Neither method is allowed in new restaurants not grandfathered in
Herman
Herman
Herman
I did a pork butt the other day. On butts I use a combination of one part of my homeade Santa-Maria tri-tip rub and two parts brown sugar. Of course it makes a very sweet rub. I pack as much on as I can, let it "sweat" half an hour or so, pack more one, into the fridge over night, take it out and pack as much more on as I can and into the cs250. I usually only use 2 oz. of hickory because my wife doesn't like a lot of smoke. When the butts come out they are a beautiful deep golden brown with a light smoke flavor - no black. Thick sweet crust to mix in when pulling. I don't know if the smaller models have more direct intense heat or not, but in this size I have not had anything come out jet black. I presume it may also relate to the amount of smoke too. Hope this helps.
Jack
I did a pork butt the other day. On butts I use a combination of one part of my homeade Santa-Maria tri-tip rub and two parts brown sugar. Of course it makes a very sweet rub. I pack as much on as I can, let it "sweat" half an hour or so, pack more one, into the fridge over night, take it out and pack as much more on as I can and into the cs250. I usually only use 2 oz. of hickory because my wife doesn't like a lot of smoke. When the butts come out they are a beautiful deep golden brown with a light smoke flavor - no black. Thick sweet crust to mix in when pulling. I don't know if the smaller models have more direct intense heat or not, but in this size I have not had anything come out jet black. I presume it may also relate to the amount of smoke too. Hope this helps.
Jack
Herman
I forgot to mention, the foil over my heater cover is covered with black spots from sizzled drippings when I'm done. You can hear the sizzling too.
I forgot to mention, the foil over my heater cover is covered with black spots from sizzled drippings when I'm done. You can hear the sizzling too.
I'm trying to visualize the process you are trying for,so I'll toss out a couple of thoughts.
Direct cooking over charcoal/wood, will burn up the meat drippings,as they hit the hot coals,etc.
This adds another aroma,and possibly a flavor element.
The traditional Cookshacks have an oven heating element,much as your home oven,in the bottom.
It cycles on to peak heat,until the set oven temp is reached,and then it cycles off.
This repeats,throughout the cooking process,just as your home electric oven does.
The perforated wood box encloses the element, allows the wood to rest over the redhot element,without the ash covering the element.
The wood will burn,become charcoal,and then usually become hot ash.
The wood product will not only provide the smoke,but gives some carryover heat to the wood box,between cyles of the electric element.
The top /roof of the wood box will vaporize liquid,as it hits.
Now ,depending how much sugars,etc. may be in the drippings,accounts for all the "gunk" that winds up on the foil,after the cooks.
The grease,that is in the air in the cooker,may settle onto the roof foil,or the foil on the floor,and flow into the grease pan-much as in most other types of cookers.
I'm no expert,but this is how I visualize the process from my cookers.
The commercial smokers are NSF, UL, ULC, USDA so this should satisfy the governing bodies.
Hope this helps a little,and give me a shout if there is an area that I might attempt to clarify.
Direct cooking over charcoal/wood, will burn up the meat drippings,as they hit the hot coals,etc.
This adds another aroma,and possibly a flavor element.
The traditional Cookshacks have an oven heating element,much as your home oven,in the bottom.
It cycles on to peak heat,until the set oven temp is reached,and then it cycles off.
This repeats,throughout the cooking process,just as your home electric oven does.
The perforated wood box encloses the element, allows the wood to rest over the redhot element,without the ash covering the element.
The wood will burn,become charcoal,and then usually become hot ash.
The wood product will not only provide the smoke,but gives some carryover heat to the wood box,between cyles of the electric element.
The top /roof of the wood box will vaporize liquid,as it hits.
Now ,depending how much sugars,etc. may be in the drippings,accounts for all the "gunk" that winds up on the foil,after the cooks.
The grease,that is in the air in the cooker,may settle onto the roof foil,or the foil on the floor,and flow into the grease pan-much as in most other types of cookers.
I'm no expert,but this is how I visualize the process from my cookers.
The commercial smokers are NSF, UL, ULC, USDA so this should satisfy the governing bodies.
Hope this helps a little,and give me a shout if there is an area that I might attempt to clarify.
Jack and Tom thanks for the replies
I am getting a smililar product as Jack describes for his wife on my SP 200 and it is a great product.
But I miss the aroma and fine taste enhancement that the vaporizing grease that Tom describes gives the Q
Since I need an additional cooker I was hoping to find that missing element with the new cooker-especially with a $ 5400 quote on a new SP
I have about convinced myself that the bottom placement of the cookshack element is actually giving that additional flavor without many users realizing it
BTW I am not a new member-I posted quite a bit in 2004 &later but when I tried to log in to ask this question had to relist my account to get back on
Thanks again for your input
Herman
I am getting a smililar product as Jack describes for his wife on my SP 200 and it is a great product.
But I miss the aroma and fine taste enhancement that the vaporizing grease that Tom describes gives the Q
Since I need an additional cooker I was hoping to find that missing element with the new cooker-especially with a $ 5400 quote on a new SP
I have about convinced myself that the bottom placement of the cookshack element is actually giving that additional flavor without many users realizing it
BTW I am not a new member-I posted quite a bit in 2004 &later but when I tried to log in to ask this question had to relist my account to get back on
Thanks again for your input
Herman