cookshack vs traditional wood fed smoker

The end result of a 15 hour smoke is the no time spent on checking and maintaining during the complete smoke.... wait for the beep of my thermometer telling me it has reached the predetermined internal temp....

Then of course there are other benifits like increased moisture in the meat and all the other things people will tell you about.

Richard

Here's one thread:

comparison

Exit174, I recently went through the same dilemma. I converted from a ECB to a CS55. With my CS I have consistently turned out excellent Q. Prior to getting the CS everyone who had my Q from the ECB were amazed that I cooked it and thought I was from the southern states. Some people from the south told me I made the real stuff. Maybe it was through the years gone by that I spent less time tending the fire on the ECB and my results were always enjoyed by others but I knew it wasn't always up to par. Since getting the CS I feel my Q has stepped up a notch. For one I can consistenly turn out a great product. The key is learning the cook time and small amount of wood to use. My biggest dilemma before going with the CS was the lack of a smoke ring. I thought the smoke ring was the true and only sign of real slow cooking. I have since come to terms that is not the case. If you're looking for a smoke ring Wheelz can help you out.

Thanks for the info. A former coworker of mine was talking smack about how his traditional wood fed smoker was superior to any electric smoker. Told him "That sounds like a challenge!"