Why would that be?
Now why would I make such an announcement in this particular forum?
Why would that be?
Why would that be?
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Not sure if I should congratulate you or give condolances 
Birthday's are good for you....the more you have, the longer you live. That said, and before Smokin decides this topic may have little to do with teach'in or learn'in BBQ, the question is....what special BBQ are you making to celebrate? I say something expensive! ;- )
You must be getting a new Cookshack as a birthday present, huh? Lucky guy. Congrats on another trip around the sun.
How do you spell "Smokette?" Two Ts or one?
Welcome to the brotherhood! Smoke em if you got's em!
I was hoping Donna would autograph the unit...after all these years, ya know.
Maybe she'll send me a decal autograph. Stick right on the silver side of that Smokette.
Maybe she'll send me a decal autograph. Stick right on the silver side of that Smokette.
i2, not don't be kidding us...
...after 969 posts, you're FINALLY joining the few, the proud, the owners of CS.
Welcome!
...after 969 posts, you're FINALLY joining the few, the proud, the owners of CS.
Welcome!
"...after 969 posts, you're FINALLY joining the few,"
Maybe I'm a cautious man.
Anyhow, she's out there cooking up a brisket.
Stuart needs to work on those "thumb screws," used to attach the smoker to the little storage unit. Takes a contortionist to keep the fender washers in place, line up the screw, and twist, while upside down, half in, half out of the unit.
But, I got 'er done.
Maybe I'm a cautious man.
Anyhow, she's out there cooking up a brisket.
Stuart needs to work on those "thumb screws," used to attach the smoker to the little storage unit. Takes a contortionist to keep the fender washers in place, line up the screw, and twist, while upside down, half in, half out of the unit.
But, I got 'er done.
Birthdays! Wonderful to have - the alternative is pretty damn bleak.
Smokemullet
Smokemullet
"Maybe I'm a cautious man.
Anyhow, she's out there cooking up a brisket."
I2BBQ, after waiting so long, let us know how the brisket turns out.
Anyhow, she's out there cooking up a brisket."
I2BBQ, after waiting so long, let us know how the brisket turns out.
SmokeMullet, my 1971 Aquaspsort 222 is almost restored. I'm coming your way.
Otherwise, Greyn, I am sad...
No smoke ring.
A Cookshack product will never win.
Talk about your grey burger; here's your grey slab. I did the brisket to 180. A glossy exterior; good slice; but, with no smoke ring....fogettaboutit. Charcoal wins, hands down.
On " presentation," u gotta problem.
Taste ok, but not complex. MD 20-20 vs Napa Valley Merlot, 2002.
Simplicity? Of course. Set it, and forgetit...
Otherwise, Greyn, I am sad...
No smoke ring.
A Cookshack product will never win.
Talk about your grey burger; here's your grey slab. I did the brisket to 180. A glossy exterior; good slice; but, with no smoke ring....fogettaboutit. Charcoal wins, hands down.
On " presentation," u gotta problem.
Taste ok, but not complex. MD 20-20 vs Napa Valley Merlot, 2002.
Simplicity? Of course. Set it, and forgetit...
I have heard that if you rub your brisket with a little tender quick then smoke it you will get a nice smoke ring
You know I2, if you've been around that long, you've heard and read the discussions about Smoke Ring. And if you think it needs a smoke ring to taste good, just add a chunk or two of charcoal.
Did you turn out a perfect brisket in your old smoker the first time you used it? Not likely, why don't you go into this with an open eye and see if you can make a product you're happy of, going with the experience of the forum?
If not, I believe CS still has a return policy.
Did you turn out a perfect brisket in your old smoker the first time you used it? Not likely, why don't you go into this with an open eye and see if you can make a product you're happy of, going with the experience of the forum?
If not, I believe CS still has a return policy.
I@BBQ
No smoke ring- This is not a suprise since the CS uses so little wood. If the smokering is that important to you then you will not be happy. You can get a slight ring by using charcoal and wood in the smoke box but not like a wood burner.
Taste ok, but not complex. MD 20-20 vs Napa Valley Merlot, 2002. - For the first try, "Taste OK" should make you happy. Like all smokers there is a learning curve and with a little trial and error and good notes, I am sure you can get the results you are lookin for. If not, they do have their return policy. How long did it take to turn out a product you were happy with on you other smokers?
Simplicity? Of course.- Sometimes staying up to maintain the fire isn't what it used to be.
Good luck with the new toy and hopefully after waiting so long to get one you will give it another try and not be disappointed.
No smoke ring- This is not a suprise since the CS uses so little wood. If the smokering is that important to you then you will not be happy. You can get a slight ring by using charcoal and wood in the smoke box but not like a wood burner.
Taste ok, but not complex. MD 20-20 vs Napa Valley Merlot, 2002. - For the first try, "Taste OK" should make you happy. Like all smokers there is a learning curve and with a little trial and error and good notes, I am sure you can get the results you are lookin for. If not, they do have their return policy. How long did it take to turn out a product you were happy with on you other smokers?
Simplicity? Of course.- Sometimes staying up to maintain the fire isn't what it used to be.
Good luck with the new toy and hopefully after waiting so long to get one you will give it another try and not be disappointed.
Like they say, looks aren't everything....but then again I'm not a competition cook 
Regarding the grey burger,do you mean hamburger? I would leave that to the grill.....do people actually smoke burgers at 225? If so, please let me know. I like the smoke flavor, but I like to grill burgers hot and reasonably quick.
Regarding the grey burger,do you mean hamburger? I would leave that to the grill.....do people actually smoke burgers at 225? If so, please let me know. I like the smoke flavor, but I like to grill burgers hot and reasonably quick.