It's a long story but a friend has loaned me a little baby Cookshack to play with. It's brand new. What must I do before I cook on it and then what temp for some butts. How many can I cook? 2? About how long?
TIA.
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Hi DrBBQ (Ray?),
I'm sure you will get lots of help on using your baby CS (Smokette).
Be sure to season your smoker as per the user's manual that comes with new units.
Smokin has a good Pork Butt 101 Guide that goes in to cooking butts in the CS.
I cook mine at a temp of 225 degrees, and take them out at 190-200 internal temp.
I think you can do at least 2 in the Smokette- but I have never made more than 1 pork butt at a time.
A Polder type thermometer is almost a must.
O/W- you probably know more about cooking pork butts than most of us on this forum.
It will be interesting to see what you think about the baby Cookshack.
When do you leave Lakeland? I did not get a chance to stop off there and visit with you.
Good luck.
I'm sure you will get lots of help on using your baby CS (Smokette).
Be sure to season your smoker as per the user's manual that comes with new units.
Smokin has a good Pork Butt 101 Guide that goes in to cooking butts in the CS.
I cook mine at a temp of 225 degrees, and take them out at 190-200 internal temp.
I think you can do at least 2 in the Smokette- but I have never made more than 1 pork butt at a time.
A Polder type thermometer is almost a must.
O/W- you probably know more about cooking pork butts than most of us on this forum.
It will be interesting to see what you think about the baby Cookshack.
When do you leave Lakeland? I did not get a chance to stop off there and visit with you.
Good luck.
Howdy,Ray.
The goal is to get it coated,sorta like an iron skillet.
Take out your racks,put a little foil on the bottom and poke a drain hole.
Keep in mind you need a drip pan under that drain hole.
Put 6 or 8 0z. any wood in the firebox,set at 250� and let her rip for 4 to 8 hrs.
Throw out the ash,cover the top of the firebox with foil[for easy cleanup}.
5 or 6 oz. of wood will probably be enough for a couple butts.
Spray your racks with Pam[for easy cleanup].
The oven will have about a 25 � temp. swing,like most ovens.Ignore it.
Smokin' would say go at 225�,use your polder and think about 2 hrs./lb.
I like to cook a little hotter,depending on timing.
It won't give the bark like yours,but you can get close.
We like to start them as cold as possible,right out of the cooler.
You can start the unit smoking[about 20 mins.] empty,then open and add the meat.
Unlike your cooker,any time you open the door is about a 30 min. extension in cook time.
Which like you say,"is a good reason not to play with the meat".
The bottom rack,directly over the firebox will cook a little hotter,logically,so if you over load it -you may need to rotate the butts.
The best max. cooking level is figured at 22 lbs.-I think.
I have flattened butts down and cooked 6 at once,about 32 lbs. precooked weight.
Four large butts seem to be a happy medium.
Two of those 15 lb cryovacs from Sam's is about right.
It plateaus between 150�-160�,like most butts and I usually kick it up to its full 250� to get through it.
If you want to add any moisture later on,I just shoot my spray bottle into the vent hole,it fills the cooker with apple juice and drips down through the racks.
I use an obscure rub called Bonesmoker's- heavily,as it it specially formulated not to require mustard as a coating.
You probably won't need it,but it makes a great holding oven at 140�.
Gimma a shout if you need anything.
The goal is to get it coated,sorta like an iron skillet.
Take out your racks,put a little foil on the bottom and poke a drain hole.
Keep in mind you need a drip pan under that drain hole.
Put 6 or 8 0z. any wood in the firebox,set at 250� and let her rip for 4 to 8 hrs.
Throw out the ash,cover the top of the firebox with foil[for easy cleanup}.
5 or 6 oz. of wood will probably be enough for a couple butts.
Spray your racks with Pam[for easy cleanup].
The oven will have about a 25 � temp. swing,like most ovens.Ignore it.
Smokin' would say go at 225�,use your polder and think about 2 hrs./lb.
I like to cook a little hotter,depending on timing.
It won't give the bark like yours,but you can get close.
We like to start them as cold as possible,right out of the cooler.
You can start the unit smoking[about 20 mins.] empty,then open and add the meat.
Unlike your cooker,any time you open the door is about a 30 min. extension in cook time.
Which like you say,"is a good reason not to play with the meat".
The bottom rack,directly over the firebox will cook a little hotter,logically,so if you over load it -you may need to rotate the butts.
The best max. cooking level is figured at 22 lbs.-I think.
I have flattened butts down and cooked 6 at once,about 32 lbs. precooked weight.
Four large butts seem to be a happy medium.
Two of those 15 lb cryovacs from Sam's is about right.
It plateaus between 150�-160�,like most butts and I usually kick it up to its full 250� to get through it.
If you want to add any moisture later on,I just shoot my spray bottle into the vent hole,it fills the cooker with apple juice and drips down through the racks.
I use an obscure rub called Bonesmoker's- heavily,as it it specially formulated not to require mustard as a coating.
You probably won't need it,but it makes a great holding oven at 140�.
Gimma a shout if you need anything.
I have two questions.
If I put 4 butts in there should I plan on switching the racks top to bottom about halfway.
What's up with this pic?
If I put 4 butts in there should I plan on switching the racks top to bottom about halfway.
What's up with this pic?
quote:Originally posted by drbbq:
[qb]I have two questions.
If I put 4 butts in there should I plan on switching the racks top to bottom about halfway.
What's up with this pic?
Place the 2 heaviest butts on the lower rack and use the middle & upper rack positions if space permits.
I think the pic is Maynard G. Krebbs
That's me and that's all there is to it....
Ray,it can't hurt to switch top to bottom-but I don't think you will see a great deal of difference if you don't.
I see a little more dryness,but like Topchef says"go with the larger on the bottom".
I see a little more dryness,but like Topchef says"go with the larger on the bottom".
Thanks guys, I will try it tonight.
Hey DrBBQ,
Where is your BBQ truck located in Lakeland? I know its outside a Scotty's but can you give me the hours of operation and location?...I'd like to drive over from Daytona Beach and have some world class BBQ before you leave the heat and humidity of Florida!
PrestonD
Where is your BBQ truck located in Lakeland? I know its outside a Scotty's but can you give me the hours of operation and location?...I'd like to drive over from Daytona Beach and have some world class BBQ before you leave the heat and humidity of Florida!
PrestonD
DrBBQ.
Main diffences between the CS and other smokers:
1. Hold the temp well. Since the unit is sealed well, has 1000 degree insulation, it does a good job of regulating the temp. That being said, the heating element will cycle on and off so there will be "some" temp flux, but not enough to worry.
2. Moisture. Because of the construction, insulation, etc, the CS does a better job at holding the humidity levels up. No need to add moisture like you would with a water smoker. The moisture from water ever you a smoking will tend to circulate within the smoker. The chief effect of this will be on bark. I haven't found a problem achieving bark, but many have asked. Just watch it, see how it comes out. To get some of the moisture out, open the door and let the "steam" out.
3. Wood. Doesn't take much. Less than you think. Start with smaller amounts of wood because you CAN add too much very easily.
4. Smoke Ring. Obviously caused by nitrates/nitrites from charcoal. To get the same effect, throw a lump in the box and it will do a ring.
I'm sure others will add some comments.
and you question reminds me I have to finish the CS 101 for new CS owners....
Main diffences between the CS and other smokers:
1. Hold the temp well. Since the unit is sealed well, has 1000 degree insulation, it does a good job of regulating the temp. That being said, the heating element will cycle on and off so there will be "some" temp flux, but not enough to worry.
2. Moisture. Because of the construction, insulation, etc, the CS does a better job at holding the humidity levels up. No need to add moisture like you would with a water smoker. The moisture from water ever you a smoking will tend to circulate within the smoker. The chief effect of this will be on bark. I haven't found a problem achieving bark, but many have asked. Just watch it, see how it comes out. To get some of the moisture out, open the door and let the "steam" out.
3. Wood. Doesn't take much. Less than you think. Start with smaller amounts of wood because you CAN add too much very easily.
4. Smoke Ring. Obviously caused by nitrates/nitrites from charcoal. To get the same effect, throw a lump in the box and it will do a ring.
I'm sure others will add some comments.
and you question reminds me I have to finish the CS 101 for new CS owners....
Keep your wood to the end of the firebox nearest the door and you will get better burn through.
I think Stuart has talked about using pellets for fuel in the Smokette.
Email him and I'm sure he will give you some in depth.
I think Stuart has talked about using pellets for fuel in the Smokette.
Email him and I'm sure he will give you some in depth.
One last thought ,you need to hold your "Jack & Coke" in your right hand,'cause the door hinges on the left.
Preston D,
I'll be at the Scotties on 98 about a mile or so North of I-4 in Lakeland until June 8th. Wednesday thru saturday 11:00 til 7:00. 863-221-1855
I have 2 butts going on tonight around 8:30 and I'll be drinking Mike's Hard Iced Tea.
I'll be at the Scotties on 98 about a mile or so North of I-4 in Lakeland until June 8th. Wednesday thru saturday 11:00 til 7:00. 863-221-1855
I have 2 butts going on tonight around 8:30 and I'll be drinking Mike's Hard Iced Tea.
So, DrB,
How you going to serve your butt?
Smokin'
How you going to serve your butt?
Smokin'