I am new and just order mine

Congrats on your order. You'll love the smoker!

Let us know how the first cook turns out! Have you made up your mind what your 1st attempt will be?

BBQ Cop... it definitely is short and painless. I got my CS going last friday, and I've done 2 7lb pork butts, a 6lb brisket flat, and 9 lbs of wings and they all came out awesome. Ive probably learned more about cooking reading the boards, Okie's guide and Mainely Dave's site over the past 2 weeks than i had in my life. Just follow the simple newbie rules like i did (dont go crazy with the wood, dont open the door, trust the thermometer, etc) and you'll be good to go in no time. I'm sure as i learn more i'll begin to experiment with the CS, but just following those guy's instructions has made it easy to get up and running. My family and co-workers have definitely loved the results!

Welcome BBQ COP, I got this ticket...can you help?

Just kidding.

Make sure you check out the "lessons for new users" at the top of the Open Forum. Read through and then let the fun start.

Lessons for New Users

There are LOTS of things to do and I'd suggest starting simple. Maybe a butt, and then work up from there.

Welcome to the group.

Smokin'

GeiyserQ: I am open for any suggestion on what should be the first. Cookshack said it will go out tomorrow.

ChrisGeb: I am anal so I will follow the instruction to a T.

SmokinOkie: It would be hard to believe you would get a ticket. A man of your smokin stature !! After all the information I have garnered from your post, I would be more than happy to call an FOP brother/sister on your behalf.

Thanks for the welcome too.

Les

Welcome to the CS family BBQ COP.I would suggest doing a butt first,just like smokin said, just to get the feel of the new 55.I am sure you will love it.

BBQ Cop - Ordered a Smokette 09 just yesterday...hope to get a tracking number tomorrow. Can't wait to get it and give it a try - from all the posts and the quality of the smoker, sounds like it'll be a nice summer sitting by the pool waiting on the Q. I'll be trying a butt for my first smoke, i've done those many times on the ole charcoal smoker.

I'm Excited!
C'Nooga

Just a short message I forgot - two ex-cops opened up a BBQ joint here in Chattanooga, guess what they called it - "Two Pigs BBQ". lol. Very good Q there too....I'd recommend it in a heartbeat. just my .02 worth.

I am looking for a couple of butts today with bone in. I am looking today in case I have to order them. I guess I could do two as easy as one??

Richard B. Thank you for the welcome and the advice. As stated, that is what I am going to do.

C'Nooga
Good luck with the 09, looks like we will be doing the learning curve together. Keep posting on the results as I will.
I love that name. I hope they do well !!

With all the 2 cents you guys offer, in my postion I have no sense.

Les

Just do one at a time since afterwards, no matter the results, you'll want to make some adjustments for your next smoke. It's like sighting in a new scope--it takes a few shots.

I just opened my new smoker yesterday. I tried to season it. I pluugged it into a GFI outlet and in just a few minutes it tripped. Tried a different circuit, but still a GFI and again it tripped. I will try a non GFI circuit tomorrow.

Hi Alan17,

Welcome to the club. You're in for a real treat. If you're still having trouble with GFI popping, check out the post that is a few down the column from this one or do a search for "GFI" for some help.

Hook

Dennis UT, once again I will take the advice and do one.

Alan17: As you can see from the above Chrisgeb is up and running strong. He had GFI issues as well. Hopefully it is a simple and minor thing for you.
Mine will be plugged into a GFI so I am paying close attention to these post. I was hoping to get my tracking number today from CS, but to no avail. Hopefully it will get shipped Monday.

Les

alan,

It's too late today, but call CS Customer Service. Sounds like you "might" have a grounding problem with the heat element.

Chicken wings are a good thing to do for a first smoke, because they are very forgiving. They are very hard to oversmoke, and they don't take very long to cook (no more than four hours). I used to cook mine for only 2 hours at 220, but they turned out too fatty, so I now cook them for about 4 hours at 220 to 250 degrees. After this long, most of the fat renders off, and they don't turn out very greasy. I usually finish mine off on the grill to crisp them up, add some sauce to the wings, and return them to the grill to cook the sauce on. I usually use buffalo wing sauce on, but sometimes I use bbq sauce instead.

Cheers,

Micah

A wise investment is the "Cookshack Rib Hooks". They can be used in any model, including a 008.