Cookshack Smoker Purchase

John,
I owned a horizontal double barrel smoker/bbq and I couldn't keep enough wood on the place to keep it going and I had to stay with it every few minutes - I gave it away. I bought a Grill Dome Ceramic smoker/bbq and still have it and it uses a few pounds of natural charcoal, but I mostly use the Cookshack model 55 on a few pennies of electricity. The CS55 has a sweeter smoke flavor than either of the pervious models and I have enough wood in five boxes to last for years - 2 to 5 ounces of wood per smoking (instead of cords).

I takes a little longer to smoke a brisket but it also is more tender for me and has a perfect smoked flavor. Just my opinion and experience.

smokemullet

The 50 series rocks! My only regret is size.....

I bought the CS because I love to eat good BBQ but I just don't have the time or energy to babysit a stickburner. The CS offers the following advantages to me:

1. Great food. There is no difference in quality--in fact the quality is better because of the lack of temp spikes. My BBQ is now more consistent.

2. No babysitting to maintain temp. I sleep at night while it's smoking away, my remote temp probe on the nightstand.

3. Uses little wood. In my area smoking wood is expensive and scarce. So I save money by using ounces of wood rather than cords.

4. I smoke year-around--in rain, wind, or snow. I just put the CS next to my house in a protected area where it doesn't get direct weather and it smokes away while I'm warm and dry inside.

5. It's insulation makes it safe to use next to my house, on the deck right out the door, and when my kids are around. I don't worry about it burning the house down or burning my kids.

Because of the above reasons, I now eat BBQ all the time--not just those rare weekends when I don't have anything else going on.

I smoked up some chicken the other day, finishing it on the grill with some Alabama white sauce and my 9-year old son said during dinner, "Dad, I love your smoker."

"I smoked up some chicken the other day, finishing it on the grill with some Alabama white sauce"
Is this miracle whip again?

That plus a few other ingredients. Check the recipes archives for one version--Foodnetwork.com has another. Or buy it premade from Bob Gibson's.

I've been using my smokette for about 5 months now and have cooked brisket, pork shoulder, turkey, and ribs. Everything I've cooked has turned out great. I've used this forum as a resource and it's been dead on. I used a gas water smoker before and it was a nightmare. The Smokette is so simple to use and you don't have to watch it all the time. The ability to set it and forget it is a huge benefit. Thanks to the forum members for all the great information.

quote:

""I smoked up some chicken the other day, finishing it on the grill with some Alabama white sauce"
Is this miracle whip again?"

At the top of the recipe forum is a post called the "Best of the Forum Sauces" collection, which I compiled with the help of Smokin' Okie. It contains most of the sauces posted on the forum, and Alabama White Sauce is listed in it.

Here's a link to the sauces forum.

Sauces Forum

Cheers,

Micah