Genuine Smoke taste

It is very efficient and most people tend to oversmoke with it.

I personally don't know of any cooker that will put smoke all the way through a large butt.

Post for drbbq,He is one of the top butt cooks in the country and he teaches on a lot of cookers.

Welcome to the forum RDB!

It would help if you could provide us some sort of benchmark to consider when you speak of "good smoke flavor".

There are many variables when it comes to smoked food. COLD smoking usually involves cured or brined meat, poultry or fish. The curing process allows the food to be exposed to smoke for a long period of time, at low temps...normally under 140 degrees and often lower. HOT smoking is usually done between 200 & 250 degrees. As Tom mentioned, smoke will not fully penetrate a large cut of meat such as a brisket or pork butt in the time it smoke-cooks.

Any Cookshack smoker will produce great BBQ with a minimum of muss & fuss. I've done many, many briskets, butts and rib racks in mine. If you're really looking to kick up the smoke flavor, you can use Mesquite, which produces a very pronounced smoke flavor. No matter what wood you use, a CS smoker will turn out "Mr. Brown" on a butt or brisket.

Like you, I also like a good dose of smoke. Hence I usually add a few drops of Liquid Smoke to my finishing sauce.

Hope that helps.

Thanks for the reply Tom and Topchef. I'm pretty much sold. I only wish the home models were a little larger.

Roger

I have a model 55 and have not had any problems with space other than having to fold the brisket.You can hang the ribs.
I'm shure Cookshack would sell you most any model you want if you have the money.

Welcome it will be nice to have somebody else from the low country.

Thaks for the comments Ricky. The 55 would be my choice at this point. I like to cook ribs, chicken, and butts. I have read a lot of negative comments about the CS ability to cook decent chicken. Do you aggree or is it the skill of the cook that makes the difference as with other cookers.
Whats the chance of coming to HH and taking a look at your CS sometime in the near future.

Roger

I like to brine my chicken but I have done both ways and its come out great. The only thing is if you like crispy skin you might want to finish it on the grill or oven.Some say to rub it down with mayo will help it to crisp and you will have to be carefull not to use to much wood. Thats the first mistake most people do with the CS it takes less wood.

I believe that the only issue with chicken in the CS is the skin texture. The meat turns out fantastic. As stated above, the skin issue is easily remedied with a quick finish on the grill.
Richard

Roger
I'm sorry I just pick up on your qustion.Yes if you are coming down this way you are welcome to take a look at my model 55 I also have a Smokette.Email me at akaeric@hargray.com to let me know.

I own a smokette and a 55 and my guests rave about my chicken and pulled pork. The chicken is moist and has a great smoked flavor.

Scooter
Do you serve the chicken as is right out of the CS, or do you add sauce.How about the pulled pork. I find my guest like it differnt ways, no souce, sauce cooked in, sauce on the side. I prefer a good smoke flaver with sauce on the side. At the moment i'm not using a CS and I have to sauce the meat up pretty good to get flaver. With all the cooking methods available it's hard to decide which one will give great results with minimum effert.

Roger,

I've had the smokette for about 3 years and I am very happy with it. At first I wasn't all that happy because I could tell the differance between the "real smoked" and CS...
As I started to give chickens away I got no complaints....
Sure I miss the smoke ring on my butts but for a no hassle experience its hard to beat..

I know my comments are suspect as I am a Cookshack employee ... but I get great results on chicken. Make sure you clean them and DRY them. Rub with a little mayo and Cookshack Spicy Chicken Rub (or you own favorite). I get skin that's crispy enough for me; if you want "extra crispy" toss it on the grill for a couple of minutes.

The first time you stick a fork into one of these chickens and see the juices run out, you'll be hooked. These chickens are consistently juicy and smoky.

Remember that it takes very little wood to put a good smoke on chicken. I would recommend a piece about 1/2" x 1" x 1" to start in a Smokette. You can always add more the next time you smoke. This way you never get a load that is inedible because of oversmoking.

For a little extra zing you can put a teaspoon of Cookshack Spicy Barbecue Sauce Mix in the cavity; if you do this, smoke the chicken in a small foil pan and use the drippings, they are great.

Donna

RDB, I know you'll have a hard time believing a statement like this, (and I did too) but get one, you will not be disappointed.

I bought mine used on ebay, I'll never be without one again. The person I got it from was buying a larger one.

There are few things in this world that live up to the claims of the seller, The Bose Wave radio, Nordic track exercise machine, and a cook shack smoker. Get one!

David

PS I am not a cookshack employee, I work for an airline as a electronics technician.

RDB,

You'll find a LOT of testimonials in this forum about the CS. In about 5 years, I've only heard of 3 people returning their CS. Returned? Yes, CS is the only smoker out there with a money back guarantee. They want you to be happy with your purchase. If not, return it. Now, that doesn't apply to forever, but feel free to call CS for details.

In your first post you mentioned:

quote:

Can it produce smoke flaver all the way through a boston butt.

Nothing can do that. The butt is so big, it will only penetrate a small distance, not the whole way. The smoke flavor can only penetrate so far in the meat. The depth is a function of many factors, but the most important two are temps of the meat at start and when it hits 140. The theory most believe is that when meat hits 140, the fibers of the meat can no longer all smoke to penetrate. Starting with a colder meat may allow the meat to absorb smoke longer, but not all the way through. But smoke will continue to enhance the outside...in the bark.

That's why there is cold smoking. To help the meat penetrate further.

or so goes another theory

Smokin'