It's Super Bowl Sunday and I have some extra time on my hands. As I am writing, I have a 6 1/2 lb Pork Shoulder in the SM050. I've been cooking with a Cookshack for a year and a half. My results have been good. I've been cooking in the back yard and on the porch for over 30 years. I grill, smoke and have used propane, mesquite,other woods and charcoal. I love cooking out and will try almost anything. I moved to the Panhandle of Texas, from West Texas, a couple of years ago and found wood to be expensive and not all that available. That's when I bought the Cookshack SM050 after much research. After a year and a half, here are my conclusions. I'm sure they will be met with some agreement and some scepticism.
Cookshacks are easy to use if you have some experience. They are not just throw in the meat and it turns out great. You have to study how meats cook and experiment on how to use your "oven". Yes Cookshack is basically an electric oven that smokes. Just like in your home oven, nothing is automatic or foolproof.
Cookshacks are well built. (like a tank)
Customer service is as good as it gets.
I had a problem and was pleased with the response. All that being said, there are some restrictions when using a smaller Cookshack oven. (Smaller than an Americue) They are small on the inside. 14X14 is only big enough for small brisqets and ribs. If you want to cook honker size meats, you'll need a bigger sized oven. I know the forum suggest cutting things in half but i just don't like doing that. My cooker is good for what I cook about 75% of the time. However, a nice size Prime Rib roast or a larger brisquet just won't fit. Some larger ribs wont fit. In order to get more space, you have to move up to the Amerique which is about 1500 bucks. Too much money for the average outdoor cook. Temperature is limited to 250 degree setting. Actually this is not a big problem but I like to cook at higher temps from time to time and would like the option of raising to 325-350. Of course you can use your indoor oven for that.
Thermostat on mine cooks at lower temps than what the dial reads. My oven rarely reaches over 240 degrees even when set on 250. I know, I know, most of the time in an offset you rarely pay that much attention to that kind of thing. But most people buying an electric cooker are expecting temps to be more accurate. It's no big deal but new owners will need to know what their oven cooks at to figure out cooking times etc.
If I could build the perfect Cookshack oven I'd build the inside demensions 20" wide and 14-16 in deep. I'd probably opt for the the dial type thermometer like the SM 50 has just for simplicity sake but I would want the option of taking this cooker to at least 300.
For all of you newbies out there, Cookshacks are very well built cookers and I don't regret my purchase at all. However,you will need to think ahead at what you intend to cook most of the time sizewise. Also, they are not perfect nor are they "just simply put in some meat and it'll be perfect". I've read on this forum a lot and sometimes you get that impression. You'll need to do your homework. Prepare your meat ahead of time. Buy good cuts of meat. A Cookshack will not make a bad brisquet good. Plan more time than you think you'll need. "It's done when it's done" seems to be the mantra for this forum. It's true and it's a good formula but won't do you much good if your cooking for 20 and they are all standing around waiting to eat. Before cooking for a group use your cooker and take notes. DETAILED NOTES. I would allow 2-4 more hours than what you think you'll need and that's after you've sort of figured out what your cooker can do. Wrapping and holding your meat is much easier than having your wife look at you in disgust while she's trying to entertain your friends wives while waiting on food you asked them over to eat at 7 and it's now 8:30. Wow that was a long sentence!
This forum is the best place to learn about all of that. I've picked up valuable info here. I pay a lot of attention to what SmokinOkie and Tom have to say. Those two have obviously cooked many a dead animal on all kinds of cookers.
Ok, I've said a mouthful. I'm sure many of you disagree. I hope I've not shed any negative light on these cookers but I also would hate for someone to spend a lot of money and be disappointed because they think they've found the cure-all. I do believe they are among the best quality built cookers on the market. They are also much much more simple than cooking with wood in an offset. If you are trying to decide between Cookshack and some other brand that is cheaper, I'd save a little extra and buy the Cookshack for the customer service and quality. I'd also buy the biggest one you can afford. (Sure wish they'd build a cooker that is the heighth and width of the SM50 X 20" and goes to 350) "I'm just sayin"
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