Picked up some pork ribs, short beef ribs and chicken quarters (used CS seasoning). Used a hickory and cherry chunk wood mixture for fun. Thermostat at 225 degrees, chicken and beef ribs out at 3 hours, and cooked the pork ribs another hour and 20 minutes (the extra 20 minutes was to compensate for having the CS door open several minutes).
As when I seasoned the CS, I couldn't believe how long it would smoke with just a few chunks of wood... well over 3 hours. Note to self to try even less wood next time (less is more).
Results? Well, for the first time out everything was fantastic!!! Rave reviews from the family! They even liked the chicken (removed all the skin to get more flavor in the meat - it was great, too!).
My Webers couldn't cook this well, neither could my New Braunfels or Big Green Egg. I am absolutely amazed!
Thanks to everyone on the forum that helped me in making my decision to buy a Cookshack!!! I sure do appreciate it!!!
David
Marietta (Atlanta), GA