How well do you know your Smoker?

Wow!!!! Maybe this IS rocket science!!

Here's a thought...has CS considered an internal fan to convect the heat?

Good detective work Smokie.

At what temp was your temperature dial set at? What is "cooker" level in your chart? The door was opened at 12:06. The large brisket rose in temp 4 degrees while the small brisket dropped 11 degrees. Assuming you had probes centered in the flats, what do you figured happened to the smaller brisket with it's dramatic (6+%) temp drop?

The Cooker level is the Smoker itself -- the dial setting was 225, the them temp probe in the Model 150 which is one the back wall in the very middle, is an electronic readout of temp.

I think the temp difference could be the size of the briskets and that the little one was divided (notes on the side indicate I divided the small -- the deckle from the flat) so I'm sure some of that trapped temp was lost.

Just Smokin'

thanks for reading the post. It's not rocket science, but it helps to know something about something!

S.O., No, thank you for initiating the subject. And, we agree about it will be done when it's done.

"thanks for reading the post. It's not rocket science, but it helps to know something about something!"

"My recommendation, get to know your cooker as well. Don't guess, just check it out."

Smokin,

Excellent advice, regardless of whether it's a grill, offset, Cookshack, etc.

There are a couple of ways I've used to check out new smokers, once seasoned.

First is the biscuit method. Place uncooked biscuits all over your cooking surfaces. You'll quickly find your hot spots.

More accurate is the probe method (just ordered several more probes to map the Cookshack). I run a probe through a potato, onion, cork, or whatever, and set it on a shelf. Will probably do 2-3 per shelf on the M50 to map it out.

Question: Is there a way to "tune" a Cookshack for more even distribution of heat, much as you might tune an offset pit by placing steel plates in strategic places, etc.?

Great question Mike,

I've wondered that myself, but since I'm aware of my heat issues, I just work around them.

I think the biggest issue with the CS is the design of the heat element and that the heat is distributed by convection only. The element is a fairly simple design, but given the physical layout of the various CS's I'm not sure how to "tune".

The closest to tuning you get is the cold smoke kit which places a baffle between the temp and the upper portion of the unit.

maybe we can explore the concept a little, I have a few thoughts...but I'm too long winded according to some, so I'll save it for another post.

Smokin'

" The closest to tuning you get is the cold smoke kit which places a baffle between the temp and the upper portion of the unit."

Smokin',

Purchased the cold smoker kit. Haven't used it yet. What if a person were to cook at 225 with it in place??? Would this result in a more even distribution of heat???

you know, that's one of the experiments I haven't tried yet --using the cold smoke kit without the added ice.

It does take up shelf space, but maybe we can hear from someone who's done it...or you an I ask Nike says: "just do it" and report back.

Smokin'

Well I decided I better throw in my two cents worth on this thread. First off do not and I repeat do not cook in your smoker with the cold smoke baffle in it. It will damage your smoker.

Now back to temperature varations in the smoker. If you season your smoker well, there are fewer hot spots in the oven. In an empty oven these are caused by heat reflecting to various points it the smoker. There is a trade off, for have some varations of temperature in the smoker or putting convection air in it to ensure that the heat moves the same through the oven.

We have ran lots of tests and found that the end product is by far more tender and juicy without convection air in the unit. Thus there are no fans in the unit to move the air.

Over the years we have worked hard in our equipment to eliminate as much of the temperature varations as possible. In the Smokette it is very difficult, due to the type of thermostat we use. However, we continue to look for ways to improve.

Also, you will find that there are many variables in the smoking process. Those include the elevation that you are at, the humidity level, the amount of fat content in the food you are cooking, the input voltage for the smoker, ect...

Overall, I have never found another smoker that produces the same consistant results as the Cookshack. So, I am much like Smokin, it is done when it is done...

Stuart

" We have ran lots of tests and found that the end product is by far more tender and juicy without convection air in the unit. "

Stuart,

Stunned at how much juicier the final product is as compared with offset.

I'm glad Stuart jumped in.

If anyone knows the CS he does!

Thanks Stuart.

Smokin'