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23 replies

Gettin' short

K kcal56Bos Jacio
Few more days to order my 055...have to wait for the finances to be right...am practicing my Cookshack pledge:
1) I will not open the door during cooking.
2) I will not use too much wood.
3) It's done when it's done.
4) I will TRY not to forget the grease catcher.
5) I will practice before I feed company.
6) Packer good...flat bad.
7) Cut against the grain.
8) Don't foil ribs.
9) Do foil butt (no one-liners here, I'm getting serious).
10) 190-195 degrees.

See how much one learns by lurking! Can't wait!!!!
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K kcal56Bos Jacio
Okie- I see rule #3 every time I see your name.

To the rest- See, I've been lurking for months, and still haven't got it right (I did mean foil my butts in the cooler- it was supposed to be a little humor after the foil/no foil debates I've seen on several subjects Wink ). And, I did a very trimmed flat in the ECB, came out tasty, but didn't eat it till the next day, and couldn't really judge how the texture was- looking forward to doing a "big boy" in the 055.
FM Former Member
We'll add this to the "lessons Learned" thread for new users (over in the Open forum).

Yes, we like lists, here's another:

quote:
TEN COMMANDMENTS FOR NEW SMOKERS


1. Buy the Model 55 and a Food Saver. - It�s just as easy to make more and the Food Saver allows you to keep it without any loss of taste. This type of food is so economical you will pay for the extra capacity within a year.

2. Never make anything unless you have plenty of time � this sport is not for spur of the moment urges or last minute meals

3. Never make anything the first time for guests � refer to rule commandment #2

4. Understand and purchase the right cut of meat � study info and pictures on this site and talk to your butcher

5. Don�t worry too much about perfect recipes � �it�s the smoke� and the slow cook that brings the flavor (but do learn how to brine poultry and fish)

6. Really! You don�t need that much wood � you just have to take a leap of faith on this one

7. Always trust your thermometer (Polder type) � I like the ones with remote readouts (to set by my recliner) so I feel like I am doing something while the Cookshack works.

8. If you do not trust your thermometer use a secondary insta-thermometer � and this does not give you the OK to open the door every 10 min and stab the meat


9. Leave the door closed � there is nothing to see but a piece of meat getting darker. You couldn�t tell if something was done by looking at it anyway.

10. If in your research you come across two different opinions � take the one offered by Smokin� Okie - he is never wrong! He could have led Dante through hell.
FM Former Member
magnets work ok on my SS frig...
You don't put it on your Smoker, Tom!Everyone knows magnets are for refrigerator decoration..
Smokin' you are right I meant a Smoker magnet.LOL.
mcnkc, I am sure it wodu be the only wood magnet ever made. Yes a piece of wood would be original.
Or maybe a little bitty bottle of CS sauce..
Lets make a LIST of all the possibilities..
FM Former Member
mcnkc,LOL
I know you meant a magnet that LOOKED like a piece of wood. But that wouldn't necessarily be a plug for Cookshack, would it? "Oh look, a piece of wood.Why that must be a promotion from the Cookshack Company!!" It maybe should be a little stainless steel(looking)smokette. I see things from a woman's point of view.It has to be Cute..
Or a little slab of ribs with the word Cookshack written across the slab??

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