Electric Smoker vs Charcoal?

The Cookshack smokers turn out great food. Is your indoor oven safe inside your house? The Cookshack smoker is as safe as your oven except you wouldn't want it inside the house cause it does throw off some vented smoke. You could probably use it indoors if you didn't add wood chunks.

Many of them sit on porches against houses and function beautifully. They are well insulated and offer a safe BBQ experience. You can turn them on, walk away, sleep through the night, and check your smoker (after your first cup of coffee) in the morning. How safe is that? You might only need the grill guard to keep barbecue drippings during meat transfer from dirtying your deck not for safety reasons. I don't bother with one.

Depending on time of year, I would say you can expect your smoker to arrive within 3 weeks. Maybe longer over the holidays cause of higher demand and less work days. If delivery timing is important, call Cookshack for info.

PA,

Did you post in baso's forum?

You'll get the straight scoup here.

You might be able to post where you and and we can find someone in the area who has one for you to try.

They're 100% safe on a deck. They do not put out direct heat and with 800 degree insulation, the hottest they get is when hot air escapes and the vent get's hot.

As for food it's subjective.

There are some that love it, some that don't.

It's a very moist cooker, and as such will help the normal smokers achieve a very good product. Just read through the forum for comments from actual owners.

The heat control in this things is a set it and forget it, you don't have to concentrate on that.

As for flavor/taste, the biggest difference is because of the humidity, some of the meat can get a steamed appearance, but I always recommend if you don't like that, just open the door, let some humidity out. It works fine, it's just knowing the tendency of the specific smoker.

And as you read, notice that people will say they get oversmoked wood. That can and easily does happy, because it's not using wood for heat, it's using the heating element. So adding or not, more wood, is easy to sort out and get all the wood taste you want.

I'd also pick a forum that is what you want to cook, say ribs, and see what people are posting and saying about it.

Note two things:

1. CS has a money back guarantee, so don't worry, if that's the issue. Over the years here, maybe 10 or so, I can't remember maybe 10 being sent back. It does happen, but that's why the return policy is there.

2. Look at the comments about Customer Service. CS stands behind their customers.

It's REALLY difficult trying to quantify the quality/taste of the product you will get.

Any specific questions you want to ask?

With regard to the Grill Guard, I have a big sheet of cardboard that my 055 sits on just to catch any drippings when taking meat out. Heat is not a problem.

And my 055 sits within 6 inches of the side of my house and that's not a problem either.

But the best thing about the insulation is that you can smoke in zero degree weather without having it affect the smoker one bit. I don't miss having to wrap my old barrel smoker with an insulation batt to keep it warm in cold weather.

I have the AmeriQue, sits on a wooden covered deck that is a part of our house. Never had a problem. I have a grill pad under it only to catch drippings etc. Hose it off, no problem.
The CS cooks excellent, great products, great taste and very easy.