How Many Butts?

Ive stuffed 30 lbs in mine before. Used the upper and middle racks. On upper I put 2 butts fat cap on top. On the middle rack, 2 butts, fat cap down. Didnt have to rotate the butts during the cook.

bob

Same here. I don't use the bottom rack for butts.

The racks are what hold the shelves/grills. The racks have 2 positions, upper and lower. The shelves/grills have 3 positions on the racks. You can put the racks in the3 lower position and the shelves/grills on the upper and lower positions and leave the middle position out. Put 2 butts on top fat up, 2 butts on bottom fat down, let 'er rip on 250* until done.

With 8 pound butts, we're talking 32 pounds. It won't hurt to squeeze them in if need be. They will shrink alot.

Have fun !!!

Pack in whatever you can. Just make sure you do not block the air flow. Make sure the top vent has plenty of clearance!

Do you own one or looking for one?

If you're looking and you want to cook a lot of butts, go bigger on the smoker. Don't try to "stuff" it. Like Wheelz said, think about the airflow.

I've done four 7-8 lb butts on a number of occasions in my 009.

Why fat cap down on the lower butts

Fat cap down on the bottom shelf because of the more "direct" heat since it's nearer the heat source. I do this on my FE also, for butts or briskets on bottom shelf. I don't mind the Fat Cap taking the heat directly. If you put meat down, it will get crispy, dried out on the bottom shelf.

Smokin' taught me about how to work the firebox on fatcaps in a Smokette,more years ago than I want to admit,and it still holds especially true.

Might even improve the product.

Thanks Smokin'. I learn something new every day on this forum.

Thanks guys...

I appreciate the feedback.

I don't own a Smokette right now, just contemplating one. I have a WSM and a Gator Pit mobile stickburner. I'm looking for something that will give me good results with butts and little monitoring.

If I was rich and famous, I'd certainly opt for the AmeriQue, but if I can do 4 butts each night with the Smokette, then that'll be perfect. I have 4 restaurants in the area who each want one butt daily to make sammies with.

Do most of you use just wood chips, wood chunks, or pellets?

Thanks again!

Well... I just ordered the AmeriQue...

Hope this will work for me. On the website I saw it loaded with 8 racks of Spares. I'm going to assume that the bottom rack is too hot to cook, so the top 3 racks will be usable.

Thanks for your help.

Congrats ARiSar! You will love the AmeriQue. Glad to have you with us.

Keep in mind that what makes nice pix,doesn't always dictate cooking volumes.

There are rib racks,ribs can always be rotated,there is no law that says slabs can't touch some while cooking,being rotated,etc.

Just a thought.

Well, I've been up and down about this purchase since I placed it.

I've read the forums that say the bark on pork butts isn't as good with the CookShack.

I've thought maybe all I need is the 008 or 009, perhaps with the cabinet.

But then, I don't think 14 x 14 is an adequate cooking area. 14 x 18 is more like it. I haven't ever encountered a slab of ribs that is 14" long.

Well, now I can't get to the cookshack website, so that makes up my mind for me. I'll be canceling my order asap.

Too bad. I was looking forward to the AmeriQue

Slow down, take a deep breath and think!! Sometimes web sites are not functioning, give it a chance. Keep the AQ and when you get it, try it out and then if you don't like it send it back. Cookshack has a 30 day guarantee. It will be the best unit you have ever had to smoke with. Don't get impatient. There are many fine experts on this forum and they will walk you through all you need.

Not sure how much bark ribs are supposed to have,or how much you expect,but we haven't had any problems.

The nice thing is they cook so moist that you don't get a tough skin.

WHAT! No good bark on butts from the CS smokers? I can make mine look like meteorites. Excellent bark! Don't know where you are getting your info but it's incorrect & biased. I was just at the CS website. No problems. The website is scheduled to go down for maintenance Tuesday tho.

Wheelz speaketh the truth - as usual. I joined this forum in 2001. For years I kept drinking the cool-aid about no bark in a CS. Finally in 2006 arthritis got the best of me and I sold my stick burner and bought an 08. No problem with bark whatsoever. Best Q I ever made and with hardly any effort.

Well now,that's why the CS folks have a forum.

The funny thing is,most of ya'll know I've been readin' the forum for a lot o' years,and I can't even figger out where folks come up with the misstatements, to even attempt to start an "urban legend".

I'm not sure that folks should even bother to dignify such foolish questions,with a serious answer.

I get to thinkin', that if they are foolish enough to even consider the question,then we probably can't help them with an intelligent answer.

Oh well,we appreciate ya'll bringin' the sheep in from the wilderness.

Have to agree with you Tom. I bought a 008 about four years ago and loved it. I would not have bought an Amerique if I didn't respect the Cookshack products. I've heard that people wouldn't admit they spent their hard earned money on something they didn't like.. cuz it's admitting they did something stupid. Well, If I made a mistake and was afraid to admit it.. and bought another Cookshack product.. double shame on me.. Cookshack Rules!!!

Maybe we have been infiltrated by propagandists.

Also, I think I just made up a word.

quote:

Originally posted by GLH:
Maybe we have been infiltrated by propagandists.

I think it's either that or a guy that went on impulse and bought something then realized he already had a bunch of smokers during the buyers remorse period. He then started looking for any reason to talk himself into canceling the order.

quote:

Originally posted by ARiSAR:
...I've read the forums that say the bark on pork butts isn't as good with the CookShack...

Well, now I can't get to the cookshack website, so that makes up my mind for me. I'll be canceling my order asap.

??? So what about the website, just pick up the phone and call them. CS prefers a personal touch if you're having some question.

As for bark, not sure what post you saw but it was wrong. Pure and simple. There are plenty of posts here with photos of CS bark. It's a function of the rub you use as much as anything. Smoke doesn't create the bark, it gives it flavor. The heat will dry the outside creating a crust.

As for the bottom rack, it works fine, you just need to monitor it since it's closer to the heat. Use it all you want, just learn HOW to use it.

You sound a little impatient, but give the guys on here a chance, they'll answer any and all questions you have. They'll certainly help with anything you need help with.

quote:

but if I can do 4 butts each night with the Smokette, then that'll be perfect. I have 4 restaurants in the area who each want one butt daily to make sammies with.

Just a question, but how is the Health Dept in your area? Most won't allow smoking at home on the smaller CS's (not NSF rated) but depends on the law where your at. If you're doing a butt a day for restaurants, hope you're getting paid well. That's a lot of work to make their food.