From another forum

Anyone who spends that kind of money and tries it twice without trying more or asking for help on the forum... IMHO I think there is enough info and people here that will argue with those comments. Maybe a competitor or just a purist, who knows who cares. I know that the product I get out of my smokette has been at worst acceptable and most of the time excellent. Ok, I will get off the pulpit now and let someone else speak.

I saw that, too.
Nothing is created and perfected at the same time, including technique, something this guy must have missed. A CS is different than an offset and there is a learning curve with each type of cooking. That said, it's easier to turn out a decent product in a CS than an offset, but you have to be willing to re-learn how to cue. I have both, use both and enjoy both.

Guys,

When you see someone has those kind of issues, invite them into this forum. From my experience, those kind of people just don't know who to ask the right question.

Go back into the forum and let him know we're happy to help.

Smokin'

Hi, johnapu,

If you know who posted the message to the other forum, please invite him or her to this forum. We will be glad to help him get his Smokette turning out great food.

Donna

I am doing it as we speak.

Smokin, you have already replied to "Todd from up North" on the BBQ forum but I pointed him in this direction anyway.

Speak of the devil and here I am!

First let me tell you that I have now used my cookshack 3 times! just pulled a pork butt roast and a small beef bread and butter roast off the smoker. Still not 100% happy with the results. I didn't get the gray spot on the meat but I didn't have any meat on the top rack. The outside of the meat had a good dark color but tasted like soot/ash? The pork was very tender and juicy but not much smoke flavor to it.( I have been using various all wood smokers for 8 years, maybe I am expecting too much smokey flavor.)

Todd,
Welcome to the forum, now we maybe we can help you with your smoker. I have had mine for about two and half months. Used it many times, even ordered more wood, too lazy to cut my own. I have not seen any thing come out of my cs that at worst wasn't a delight.
Brisket, chicken, ribs, cheese...
how much and what kind of wood are you using? Do you clean out the bottom of your smoker after each use? Are you using the "cook book" that cs supplies with the smoker as a guide? let us know, I am so pleased with my smoker that I would like to help any one who has any problem with theirs...

I have been using 8 oz. of a mix of hicory and oak. I soak them for at least 1 hour before I add them. I clean out my smoker after each use: I have the bottom lined in aluminum foil with the drip hole poked open and I put foil on the top of the wood box.
I have the cooking guide book and have read through it. I also have a cookshack cook book that I bought at Barnes and Nobel.

The first time I used my smoker it was outside and the air temp was only about 35-45 deg. could that be part of the problem? I thought outside air temp didn't matter on a cook shack?

Todd,
8 oz of wood seems to be to muuch and the wood does not need to be soaked. I would try 2- 4 oz of dry wood and see how the results are. This should get rid of the soot/ash taste. The cookshack is insulated so well that the outside temp should not affect your Q

The times and cooking temps in the books are not accurate. You are better off looking thru the forum's recipes and SMOKIN'OKIE's 101s for accurate information.

The Q' from a cookshack is diffferent than that from a conventioanl wood burner but with the help of this forum, I have not turned out anything that was not acceptabe and edible. Like anything else you need use it and learn what works best.

Good Luck
George

agree with comments above. try only 2 or 3 roughly golf ball-sizd chunks of dry wood... add a piece of lump or a kingsford briquette as well (it will help with a little smoke ring support). If you put anything on the top rack, make sure it is not blocking the top vent... some folks have mentioned spots, but I have not had them. been using the smokette for about 3 years. I find it's best for butts and brisket, because it holds moisture so well. like a bit more bark on the ribs and chickens, so I do them on a weber kettle.

Todd up North,

Welcome to the Forum, we'll help you through the simple and short learning curve.

You've got great comments so far. 8oz is too much and don't soak.

Try that on your next smoke and we'll take it from there.

Smokin'

Todd,
I read somewhere?? cause I cant remember where that the cookshack wood that comes with the smoker is about 2oz per chunk, I also read somewhere?? to not soak the wood as it causes problems with the heating element and what else I can't remember other than with this smoker don't soak, I used to soak my chips with other smokers and chunks with the brinkman, but I did read not to with this one. When I do a brisket I use two chunks as woodburner says golf ball size and one chunk smaller for a 10 to 14 pounder. I use the same amount for a butt and only two chunks on ribs. Stay with us there is a wealth of information to be gathered here on the forum. I wish I had a answer about the out side temp question, but I haven't had my smoker that long yet, and on the wood I have not mixed it yet either, I always (trusting the label) use the same kind by itself.

I was also disappointed when I first tried my cookshack, but now I wouldn't trade it for anything in the world. I've done butts, ribs, jerky, summer sausage & chicken (no brisket), but with each attempt they get better each time. Don't give up, just keep experimenting & getting advice from this great group of folks. They know what they are doing & are always willing to share.

I think everyone makes the same mistake, To much Wood. My wife would not eat anything that was smoked. I was using 2-3 chunks of wood. I reduced it to one chunk and she loves it. BBQing is much more fun with two.

Todd,
have you tried chicken yet? That is a cheap and easy way to start out, adjusting the wood and the time and temperature. I don't care for the skin on the smoked chicken but the rest is good. I started mine with cookshack rub inside the whole chicken and under the skin on the breast and cooked it breast side down so as to catch the drippings off the back.

Thanks for all the help! I didn't get to read any of your messages untill today(monday). I fired up the "shack" on Sunday to try some keilbasa sausage and chicken breasts (boneless, skinless). Unfortunatly I still used the 8 oz of wet wood. The sausage skin was tough but tasted good. The chicken breasts tasted bad, like they were smoked with green wood.I guess that is probably beacuse of too much WET wood. Just before everything was done I threw in a foil packet of sliced onions and green peppers with a pat of butter. I sliced the chicken and sausage up and made fajitas, of course instead of salsa I added BBQ sauce. didn't taste too bad.

Vernon: Yes I have tried a chicken, first thing I ever put in it. It came out very juicy, with skin like a rubber glove, tasted good but not much of a smoke flavor to it. Think the WET wood may have tainted the taste a little.

I will have to give my "shack" another try, with less DRY wood,when I get back from vacation ( going ocean bottom fishing in Oregon.) I hope to have some fish to try in my "shack" when I get back.

Todd,
I have fish in the freezer that the son of a friend of mine sent to us, there is some haddock and salmon, I have not tried fish yet but will soon. Good luck on the trip, and when you get back let us know how the cookshack is treating you!! Remember only two or three chunks at most of wood, dry

Well, do we have an update?? Did you try less wook, non-soaked? How are things progressing?

Feedback is king, everyone in here wants you to be completely satisited as we all are!

Todd up north
where are you and how's the cookin comin??

Sorry it took so long to tell you my results of my latest adventures in food.

Got back from Vacation in late Aug. with lots of fish for the smoker. Tried a batch of salmon and black sea bass using my normal recipe. It all turned out very good, made alot of it into fish spread to put on crackers. Other than that I have only done one pork butt. I am making a pretty good pork butt in my smokette now, almost feel like I am cheating by putting it in at night and taking it out in the mourning before I go to work, But thats why I bought the smoker!

I am waiting for deer hunting season to roll around, read a post that mentioned making salami/summer sausage in thier smoker and that got me to thinking....I am going to try some home-made beef salami and see how it turns out, if it works I will try it with deer later.

Now your cookin!!

deer season will be a good source of meat for you, I used to hunt till the price got so astronomical...

on the pork butt, thats the way it is supposed to be, really good food made easy.

Hi Todd Up North!!!

I agree with the advice given by several of the others. It sounds like you have been using too much wood, and the wood doesn't need to be soaked. I never use more than 3 or 4 oz of wood even with my largest loads.

Also, if you don't like the texture of the chicken skin you should remove it prior to smoking. This will help the chicken absorb more of the smoke flavor. Chicken requires less wood than pork, beef, and other red meats because it absorbs smoke more easily, so be careful not to oversmoke. Keep a record of how much wood you used each time so that when you perfect your recipe you can always repeat it, and don't be afraid to get creative, after all, that's what it's all about!!!

G'day,

Micah