Electric Smokers

I have a 150. No problems with dry meat. Did some boneless, skinless chix breast sin benefit of brine, was surprised at the moistness theh had.

capt,
your biggest problem will be exactly opposite of dry. to overcome the moisture problem since the sm's are sealed so well i went up on my sugar in the rub solely for bark formation.
later as we got bigger orders and i had to exactly match the product coming out of my sm with the fec i learned a few tricks like venting the unit and in the case of chicken drawing the subcutaneous moisture out of the skin and venting to boot to match the skin profile of the fec.
my own opinion is this guy is blowing smoke. while a lot of people still don't think you can get a good product from electrics just ask your self this one question---why are they banned from competition????? there is only one reason i can think of and that is if you do your homework by keeping good notes there is simply no product that you can not duplicate on a food service scale of judging which is the same product everytime just like miller beer does.
i guess i put my money where my mouth is because when we bought our 3rd smoker it was an sm150 and not an fec or some other unit.
hope i did not ramble and i sure hope that i did not sound strident.
jack

Thanks...I've eaten Cookshack product, and it sure didn't seem dry to me.

Captain,
Jack and I really like the Cookshack 150's that we have. I think once you learn them, it's too simple sometimes and we tend to make cooking on them too complicated. I think you'll be happy with the Cookshack.
We have a good product with them. Our customers are happy and that's the main thing.
The state inspector really likes the hold feature.
Peggy

what jack and peggy said...
you simply cannot beat the cookshack for ease and consistency of your final product...