I want a bigger Cookshack.

Interesting question. I'm sure the Pros at Cookshack have been asked this question, but I'll try to throw something in.

I do believe the CS will take the old unit in trade as I know they've done this with restaurants changing to larger units.

I moved up from my Smokette to the 150 and I haven't used the M50 so I can't comment about any of the M50 limitations. What don't you like about the M50? Capacity?

First a simple comparison, then a discussion.

Model 50 vs. 150
Capacity:
M50:15lbs ribs, 30lbs heavy meat, 10 chickens
M150: 40lbs ribs, 80lbs heavy, 15 chickens

Electrical:
M50: simple dial
M150: Electronic control panel

Shelves:
M50: 5 x 14"x14" (196sq" x 5 = 980 sq in)
M150 5 x 18"x18" (324sq" x 5 = 1620 sq in)

Discussion:
As most of you know, I'm not a paid employee of CS, so these opinions are mine.

I love the company. That's why I volunteered over 2 years ago in the original forum to get this thing going, sharing CS info. I had lots of questions like you but no one to ask.

You won't find a better group of people (it's a MidWest thing) who'll do anything to make the customer happy. Do you know of any other smoker companies out there with a money back guarantee? Nope! None!

You asked about construction. I've been to the Ponca City Mega Plant to see them in action. What a great group of people. Each and every CS is hand built by the same people so my opinion is from the smallest smokette to the largest 300, they're all hand built pieces of work. The stainless is worked on site, each unit is hand welded, etc.

Capacity, Shelves, Electrical. There is more capacity and you can see that above. The biggest difference is for Ribs. I don't have to cut ribs in the 150 and on an easy day, I can lay down two full slabs on each shelve and cook 10 in a simple fashion OR I can add 2 rib racks (they slide in, in place of shelves) and they hold 8 slabs each x 2 = 16 slabs and still have the other 3 racks open for other stuff. The unit is electronically controlled so I can see a specific cooking time and then go to hold mode (I don't use this feature too much, but restaurants will).

I've used the big unit to cook just three slabs and other than using more electricity than the M50 for the same size load (it's a bigger model remember) I haven't had a problem using it for small loads.

Price. BIG difference. I know the company would love to sell a larger unit, but if you ask Stuart, he'll tell you he'd rather have a happy customer. Every time.

How much more will you need to cook? Given that a M50 is $895 and a M150 is $3175. The electronics are nice, but not necessary worth that much more. For home use, I don't use the preset values in the electronics and I watch my food. I never just "set it and forget it" like you might in a restaurant.

For Restaurants, the 150 is certainly worth it, for capacity, sometimes I wish I had a M200. Even Smokin' can dream: 6" x 24"x24" = 3456 sq in".

An alternative. If you're using your M50, are you happy with it? Would you like 2? You'd double your sq in" available at a cheaper price.

Just my 45 cents, and apologize for another long Smokin' Post (guess we'll have to put warning notices on these)...

Smokin',

Darn, but I'm easy. Spoke with Stuart yesterday afternoon. M150 on the way to me next week and M50 on the way back to him.

As you've said, absolutely first class people. In today's day and age of dealing with one DEPARTMENT OF BUSINESS PREVENTION after another, Stuart, CS, et all, make it a pleasure to spend your money.

I couldn't be happier with CS products.

Thank you for your help...

Regards, Mike

Great!

Now when you need the weekend consultation session about how to use a 150, let me know and I'll come to St. Louis for a visit. My rates at cheap

Smokin' Okie

Smokin',

When are you coming?

We have extra bedrooms, reasonably well behaved kids, a huge lap dog, and plenty of ribs laid in.

We also are about a mile from the best darn ribeyes you've ever tasted. Have them cut 1.5" thick and can get our 8 burner grill to a jillion degrees. Two minutes and flip...4 times and they are medium rare and melt in your mouth.

The consultation: Will take all I can get. There's little I know and much I have to learn. But..I have a great time with it.

Isn't it fabulous to serve up some Q and have everyone rave about your cooking?

Regards, Mike

Two questions pop into my head...

1. If CS takes "experienced" smoke units back in trade, what do they do with them? I've never seen mention of them as being for sale.

2. Perhaps those wanting to trade up could use the forum to locate interested parties wishing to purchase a "seasoned" CS.

I'd give a pinkie finger for a CS150 but just don't have 3 grand.

Yeh,Topchef....I might have bit on Mike's model 50....Hope my bride doesn't read this. ....I think Smokin' has said to call Stuart and see what is available.

Hi Mike.

What time did you say those ribeyes were coming out? (Note I didn't ask when they were going in - might get put to work)

quote:

Mike Rochman wrote, in part,
We have ... reasonably well behaved kids

No problem. 14-16 hours in the CS will encourage them to remain that way.

quote:

Mike Rochman wrote, in part,
We have ... a huge lap dog

No problem. 8-10 hours. Bring to about 190 for slicing. I prefer dogwood.

quote:

Mike Rochman wrote, in part,
We have ... plenty of ribs laid in

No problem, 3-3.5 hours. I prefer apple wood.

Isn't it fabulous to serve up some Q and have everyone rave about your cooking?



-Ron

I'm not sure this is the correct thread or whether I should start a new one . . . anyway . . . I have only had my Smokette for a few weeks and am already thinking "bigger" Going through the CS site, I was wondering what the difference was between the 50 and the 55, other than $200? I hate to admit this, but my tools are always better than my skills (room to grow?)and I tend to over-buy. I couldn't find any difference in the site ad about the two ovens and don't want to spend $200 that I really don't need to. Just in the browsing stage now, but I know what that leads to!

Hey RNIT,

No problem, 3-3.5 hours. I prefer apple wood.

Isn't the effect interesting that one wood tends to give the ribs vs another wood? We mostly use hickory for ribs. Personally, I prefer pecan, but others in our family don't.

On the other hand, I love what mesquite does for beef.

Regards, Mike

Hey,Cog....The 55 has all stainless steel exterior...Don't think they change anything else.Hope this helps.

Hey Michael, if I'm in St. Louis, I love Ribeyes!

My normal consultation fee is a few 6 quantity carrying items...and I don't mean Coors.

...(uh, can the moderator say Alcohol?)

I don't have many secrets, just years of experience. I don't charge much and I hope I'm as well behaved as the dog.

Smokin'

Cog,

The only difference between the 50 and the 55 is the outside. The 55 is made of stainless steel the 50 is made of cold roll painted black.

Stuart

Smokin',

" Hey Michael, if I'm in St. Louis, I love Ribeyes! "

You, and all other forum members here are welcome to share burnt animal flesh with us any/every day of the year. At least half the fun of Q is in the sharing and comaraderie.


" My normal consultation fee is a few 6 quantity carrying items...and I don't mean Coors. "

Got a well stocked bar, a decent wine cellar, and access to most of the better micro-brews. You name it, you got it.

" ...(uh, can the moderator say Alcohol?) "

No more than 13 threads per day.


" I don't have many secrets, just years of experience. I don't charge much and I hope I'm as well behaved as the dog. "

We are alike about the experience part. Glad your fees are affordable. You'll be ok as long as you don't poop on the carpets.

Seriously, would love to have several/many/most all of us get together some time or another. It wouldn't be much of a cook-off because all of the Q would be outstanding. The companionship would be where it's at for us.

Regards, Mike