Hello. Great site, glad to be here. I just joined-up today, so here's a little backstory.
I work(ed) in a high-end grocery store here on the east coast. Due to restructuring of "our" store it was deemed unprofitable and thus,closed yesterday. For the 15 or so years it was open , they had a Cookshack Super-Smoker manufactured in 1988. I was the chef there until yesterday and had grown to love this piece of equipment.
Knowing "liquidators" were coming, I made a quick call and now am the proud owner. It has always produced amazing food and I'm sure it will continue to do so from my home.
Just thought it a neat story and a way of introducing myself.
Thanks for listening, and look forward to meeting you all.
mj
Original Post
We travel the circuit all over the south and run into a bunch of great cooking old CS cookers.

What model is yours?

We see a bunch of restaurant units retire and are sold off to folks that know the Q,more than 20 yrs old.

My '96 CS160 gets worked like a borrowed mule,and never misses a beat.

Be nice,if everything in life was as dependable as a Cooshack!

We'll be looking forward to your input and expertise.
thanks for the great welcome everybody. think i'm gonna like it here. the model i have is the super smoker, #105, which has been converted to model 150. again, manufactured 6/29/88. (hey, theres a birthday coming up!)
anyway, i've worked this thing for the past 13 yrs. at my job and ALWAYS soaked the woodchips first. i sent for a new owners manual and it said not to use wet wood, only dry. now i'm confused....anyone have any feedback?
thanks guys
mj

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