How long is smoke actually produced?

well, my 2 cents, if you want the "oven with smoke" the smokette is it for you. Smoke will be generated for several hours, I think, plus the wood seasoning of the cooker will infuse the meat. Plenty smokey result is the point. And temps are variable, according to how full the smoker is... fact is, I'm finding that it holds temp better with a fuller load, and it does hang in at whatever you set, up to 250. Because it holds moisture so well, it does not form a crispy bark, however. I find it best for brisket and butts, where you get a a smokey blackened exterior.

When food reaches 140 it doesn't receive smoke any more so you don't want to cook it to hot.

Mornin',Larry.

I think most will agree that the efficiency of the CS is more likely to cause you to apply too much smoke.

It is recommended that you start with less than you think is needed and increase it next time,if you wish.

Smoke might not be produced for that long, but the 'shack draws so little air that it stays mighty smokey even after the wood's pretty well gone. And you can always put in some more easily enough.

You should be able to achieve temperatures from 100-250F, but they'll probably fluctuate about +/- 20F due to the mechanical thermostats in the smokettes and I think the model 50's. Mine comes on and off even at a 250F setting, indicating there's plenty of power to hold that temperature. And I wouldn't worry too much about the fluctuation - your home oven most likely does the same thing.

Hey,Larry.

I am fortunate to be able to cook on what is arguably the best commercial oven made and my CS fluctuates pretty much in line with it.

When running checks on it empty,it will swing as high as about 265�.

This is not hot enough to burn brown sugar or melt good plastic wrap.

Ya see,Cookshack has saved me from myself.

My "better half" thinks that is a miracle in its own right.

Larry-

I have a BGE, and a Smokette.

I use the EGG mostly for grilling at high temps, and once in a while for ribs, for chickens (the skin gets crispier), and for fish (except you can cold smoke in the CS!).

The CS is superb, IMO, for brisket (set it and forget it), pork butts, and ribs. Turkey is a toss-up between the two (again, if crisp skin is your thing, the EGG does it better). If you read through the archives, you will find the great bark debate raging all over the place. The CS does not make as crispy a bark as the EGG, all things considered, but in return it makes a great brisket or pork butt a snap.

The CS actually gives a much more smokier taste to things then the EGG with less wood required.

Once you get the Cookshack, you will probably use it more than the EGG for slow,low temp cooks.