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Present, Sir!

I'm Cog, also unpaid. I am a part time devils advocate, part time food safety officer, an inveterate non-believer and questioner of truth. The quality of my equipment always exceeds my talents (hence, the Cookshack) I am a resident gluteal scholar (ie: smart a__) and I like to cook because I love to eat! Big Grin
Hi, my name is Andi, and I'm a Smokaholic. I like sunsets, long walks on the beach, and the last book I read was The Smoked Foods Cookbook. I really love a soft fall rain and the smell of Moose guts steaming in the crisp Autumn air. My favorite singer is KD Lang and I am an Independent voter. My hobbies are hunting, fishing, hunting, fishing,drinking beer, and teasing men. I was once voted Most-Likely-To-Strip. Thank You. Big Grin
My name is Jason Houde (Hood). My friends called me Hoodsie growing up, reason unknown. I have always been the person who cooked for everyone at the BBQ's. Know I have discovered smoking. Smoking is not very popular where I live. I am still awaiting my CS (HAS BEEN 3 1/2 WEEKS). I have a homemade side firebox smoker which I have been using for about a year know. My others hobbies are skiing and having a good time.
Looking for to some tips from everyone on my newest hobbie! Big Grin
Hey, all. Used to be purist woodburner... have two Weber kettles, a metal offset and the Smokette. Haven't used the offset since... I got the Smokette. Have got brisket and butts just where I want em (Smokette only). Do ribs on Smokette and the Weber... still love the Weber for its versatility. We've got a little chili and rib cookoff at my place this weekend for about 60 of our closest friends. Intend to kick my buddies' collective asses. Will do a few briskets in the Cookshack, then chop it up for the chili!!! That will teach em a lesson! Big Grin
Boston Baked Beans!

Simple but good!

2 cups dried pea beans, picked over
3/4 # salt pork, cut into 1/4 # chunks
1/2 to 3/4 cup molasses
1/2 tsp. must. powder
1/4 tsp. paprika
1 tsp. grated onion
1 tbl. sugar

Combine beans with four cups cold water, soak overnight, drain and reserve liquid.
Put beans in a small kettle, add fresh cold water to cover (3 1/2 cups), simmer covered 1 hour. Drain beans and combine liquid with soaking liquid. Lightly sear pork in kettle then add beans. Add all other ingredients in a bowl with 1/2 cup combined liquid, mix and add to bean. Mix well. Cook at 300 deg. add combined liquid at roughly hour intervals to keep beans covered. Stir every hour four six hours. Remove lid for the last hour.

Enjoy!! Big Grin
Now Andi!

Quit that. See we're talking about new members and you go after a Bean Recipe. (but thanks for getting it Roll Eyes and I'm glad he didn't email you so we could all share

Hoodsie, I'm going to "cut" your recipe and put it in the recipe section. If I didn't everyone would miss the chance to see your bean recipe later when I move this post to archives. Welcome to the group. Make sure you check the archives. As for your smoker, they sell a lot in Sept at our fair, may take a while. Just call, they'll help you out.

Hi there. My name is i2BBQ. Get it? I didn't know there was a Cookshack until March 2001. I didn't know the whole BBQ universe was organized and had websites until March 2001. I was cooking things on charcoal all by myself for all that time...and doing ok. My father loved cumin as a base for any and all pork marinades. Cumin, cumin, cumin.

Now look at me. That's just about all the story, except that the Gators lost this weekend, and so the championship will go to...some outfit like the Sooners.

And, when I grow up, I'm going to Alaska to marry Andi.
Em....well, Jen here, and I've just joined. Today actually, how's that for brand new?
Question is...and I know some of you might get a bit testy here, but...what EXACTLY is smoking?? Also, I'm wondering if fingers will be pointed at me along with sniggering if I admitt to only ever grilling on a barbeque? And not even with coals, with a gas cooker??
Jen, hello. Welcome to this place of wonders. You ask a good question, and make a brave declaration...but no need for apologies.

What is smoking? You're about to get a lot of commentary on that one. But, since you are accustomed to "grilling," you can start with that. If grilling is quick, smoking is slow. You achieve "doneness" by prolonged exposure to a low heat. If grilling is direct heat, smoking is indirect heat. And, as the name implies, it's good to have some smoke in the formula. To keep the smoke in the vicinity of that which is being smoked, you enclose the product in a chamber.

Okay, I'll dodge out of the way. But, keep on grilling. You need to do both (smoke and grill) to grow old happy. Cool
Bill here, I was a lurker but I have converted. If you ask my wife over converted. We have always been a grilling family with a Little chief smoker on the side for fish, Jal. peppers, small stuff. But now we have used the CS at least twice a week since we got it, and love it. I brew beer when I am not smoking. The two go great together. It also attracts many "friends" which isnt' half bad.
Aaron here. Have been smoking for many years. Started with a bullett smoker then an offset, weber etc. Always wanted a Cookshack unit and finally got it when my wife got one for me as a housewarming gift. My family and friends instantly loved the food from my Smokette. Parents wanted one from the start. I was able to give my parents my smokette when I won a model 55 in this years cooking contest. Cannot say enough good things about all the great people at Cookshack and all the great information on this forum.
Howdy, Michael V. Major here from sunny Venezuela, (that's in South America) I'm Canadian by birth from Vancouver, but my BBQ experience has been honed in Albuquerque, Santo Domingo, and here in Venezuela where I smoke with mango wood in a home made gas fired vertical chamber. I sure was lucky the mango tree in the back yard came down! Now if I could only catch one of those free-grazing moose that Andi has missed...moose and mango, sounds good, but not likely. Saving up for a CS, maybe at x-mas, or if my ex gets her way the tooth fairy will bring me one.
HEY that's what I like to see, new people and old lurkers coming out to say HI!!!!!


JetlagJen, welcome and if you want to start a new post (hint,hint - that's what we moderators do -- hint) we'll be happy to explore your question. Last time, a similar question had over 40 responses...hmm, we like to talk don't we.

Thanks for checking in!
Got a smokette as a birthday gift from my wife - she must really like me as she isn't a fan of strong smoke flavors.

I grew up in Wisconsin where teutonic smoked meats reign: ham, bacon, jerky, homade sausage from slim jims to fat pats to mettwurst, all so smokey that you wonder where's the fire... (Once drove into Thorp, WI, saw huge plume of smoke, looked for fire engines & sirens, nope, it's just Nolechek's Locker making bacon)

Currently live in suburban wastelands of Louisville and have grown to enjoy bbq - Moonlite of Owensboro is a particular favorite.

Great thing about CS is likelihood of success for beginners or with new recipes - have tried beef, chicken, pork loin, smoked brats, salmon, marlin, beans and more. Most were delicious and all at least passable - can't say that about all outdoor cooking equipment.

Next acquisition may be a Primo ceramic grill - like a Green Egg. The quest for an electric smoker began when I realized that my Dukane made a lousy smoker - I've now realized it's not much of a grill either where steaks are concerned. But will probably hold off as we're hoping to move somewhere else in the midwest...any suggestions, gang?

Here's sort of a recipe:

Pork Chops ala Ham
Rub 2 1" thick chops (about 14oz each) with 1 tsp Morton's TenderQuick. Dust with white pepper, fenugreek, and paprika. Refrigerate in closed container for 24-36 hours. Smoke at 225F with 1oz maple until 165F - about 3 hours for me.
I cook on 8 smokers and 3 grills but I'm not complusive. CarDogsBBQ is my BBQ team and we have been lucky enough to do well the last few years. We are doing a lot more catering and I'm interested in CS for production cooking.
The real reason I joined this group is for the women, Andi is smokin..
Was lurking, but finally made a couple a couple of posts. Have enjoyed our CS Smokette for two years now. I am a former inner-city high school librarian, retired part-time grocery clerk, Vietnam combat veteran, and now work as a proofreader. I have been married to the same woman for 35 years, am goofy about our twin grandsons who will be one year old next month, and enjoy music, especially Woody Guthrie, and another Oklahoma native singer and songwriter, Ray Wylie Hubbard.

Lee Graham (lefty)
Hi All,
My name is Jay and I live in Boston although I'm originally from Arkansas which is where I get the smokin genes from. Lots of good BBQ back there in the Ozarks. I've had my Model 50 about 3 months now and after checking my journal I've already done over 200 lbs. of meat. I just catered the R&D picnic at my company a few weeks ago (50 people). I love the forum and it definitely is why I got a Cookshack, thanks for the encouragement and help.

Nice to see so many yanks who love their smoked meats! I'm in northern New Jersey and I got my smokette in May 2001. It was a direct result of a number of dried out brisket failures in my electric water smoker. Stumbled onto CS on the net and bought after seeing therave reviews on this forum. I'm a semi-retired lawyer and investor with 4 kids. I guess I use my smokette twice a month and have done the basics, ribs, turkey, butt, brisket, beans.

Finally, I too am a member of the Andi Fan Club. You can tell from her posts that she just oozes personality. Why do Moose have all the luck!

Keep up the good work Smokin'! We love you man!
Hi, Joe here from "Sooner Land".

I just got my CS @ state fair. I have always been looking for this type of smoker. I never did like smelling like smoke while I played w/ the fire.

I love the forum and advice!!! Keep up the good work.

How about them sooner's! Don't ask bout my O-State Cowboy's.
terry here, I'm a Land Surveyor in Floyds Knobs Indiana.
I guess I'm considered a lurker, however, I do post once in a while. I read through the forum every weekday on my lunch hour but am unable to post from work. At home, I can rarely get the computer away from the kids. Yea, got it tonight.
Developed my taste for smoked foods while down in Texas during the 80's.
I used a NBBD for 2 years, then bought a smokette 2 years ago, and bought a M50 this last summer.

Keep Smokin'
Terry kendall
Hi, I am Donna Johnson, and I work for Cookshack. My Mom and Dad, Gene and Judy Ellis, started Cookshack about 40 years ago. They passed away in 1985. I have been involved with Cookshack, officially, since 1981.

I love my job. Yesterday I got to spend the day making rubs and smoking ... well, I can't tell you what I was smoking because it was for the contest. (Results TBA tomorrow.) Now that is what I call a great job! Cooking and eating barbecue!

In addition to my Q role, I am a Mom, a wife, a crazy quilter (no, I am not crazy, the quilts are), a gardener, and I love computers. I like to drink wine, hang out with my friends and laugh. I have a dog, Katy, who is a 4 month old Bichon Frise, and she is a spoiled rotten baby.

Thanks, Smokin', for the chance for us to become better acquainted.

Hello to all,

I just got back to Tampa, Florida from a car trip to New Jersey and saw this roll call.

I am a retired physician. Elinor, my wife and chief food critic, and I live in a townhome on a small island in the mouth of Tampa Bay.

I have been cooking for many years, starting at home when very young, cooking breakfast for the football team at Florida University to pay my way through college, and continuing to learn about food and cooking since then.

We have a Smokette and a Big Green Egg on a small porch off my kitchen. I cook the Que there and like to take pictures of the finished results to share with you on this forum and the BGE forum.

Smokin and some others that he has encouraged want to hassle me about my Egg- but they know I use both my cookers to take advantage of their unique qualities.

In addition to cooking, I am interested in digital photography, dogs (we have 2 Schnauzers), computers and my 2 young grandchildren, not in order of preference.

My sister and I write a restaurant review/food column for a local Tampabay magazine.

That's about it for me. Big Grin

I enjoy every minute I spend on this forum, and especially when I get egged. Cool

I'm trying to decide whether to do some baby-backs in the Egg or Smokette as we speak. they were $2.99/pound at Albertson's today. My daughter took me to a place that she said had great ribs in Summit, NJ last Monday. Guess what? They were preboiled (uugh Eeker ), and oven baked in a sweet sauce until they turned grey and fell off their bones. I told her they were wonderful. Need to get my taste buds perked up by some good QUE.
As you can tell by my name I work for Cookshack :)

I've been with Cookshack almost a year now, and love working for the company. Donna and I are in Norman, Oklahoma. If you receive email from us or have a question it's very possible you received them from one of us. I also keep the UBB up and running and maintain our website, work with the web designers and a host of other duties, including cooking and judging the quarterly recipe contests!

As Andi describes me I'm a even though my name is spelled with a Y which can be confusing.

I have a Smokette and do LOT'S of cooking, and of course everyone likes to come to my house for dinner and I'm usually always asked to pot lucks...gee I've been wondering why I have so many invitations to bring a

I am a (young) and love to travel and have been blessed to be able to do just that, I raised 3 foster boys, and was a ranchers wife for 22 years and moved to Oklahoma about a year ago from California.

If I can be of any help with questions related to the forum or other sales/marketing questions please let me know I'll be glad to help.
Hi everyone,

It's fun seeing who all is on the forum. Hope the rest of the lurkers will jump in there.

As you can see my name is Stuart and some days I am the president of Cookshack. The other days I am usually found playing golf. Not quite ready yet to give up my day job.

Actually I have the best job in the world, Donna and her brother Mark had everything running like clock work, I showed up and just try to keep the clock wound up... Have been part of the Cookshack team for 10 years, we have a great group of employees and a great group of friends that just happen to be customers.
Hi from Rochester NY. Recovering from second degree burns on face and arms, singed hair and lost eyebrows. All in the name of Q.Have been smoking on a Weber gas grill. Soaked chips in a cast iron pan set on burner grates below ribs. Worked well but couldn't get "low and slow". At lowest temp (200), chips didn't smoke. Solution: 5 gal metal bucket with lid, cut a door in the side with hinge,a hole in the top for flexible 4" duct. Small camp stove sat inside to heat the iron pan with chips. All this was ducted to a hole cut in the side of Weber. On paper it looked good. Weber supplies low heat and the bucket provides the smoke. The damned thing nearly blew up. The stove over heated and turned into a blow torch. Tried to open the door to shut off stove and well.. see first sentence. Next day tore it apart and replaced stove with a burner fed by propane tank OUTSIDE of the bucket. Worked great, low and slow with lost of smoke. Wonderful ribs, and a Butt.But, it needed a LOT of tending.

Final solution:bought a Smokintex, which in my novice brain I thought WAS a Cookshack. Well I must have lucked out and got one of the last Made in USA 'Tex ovens. I understand Cookshack doesn't make them for 'Tex any longer and the 'Tex now comes from off-shore. Had I known I would have spent the same money directly with CS on a Smokette.

Did a 12# Briskett the other day. Had to fold the thinner part under to make it fit and yes it did flatten out all by itself like Smokin' said it would.Went for 14 hours. It came out Great!!

Marinaded one night with Aarons marinade from the forum winners and another night in JJ's rub.Even some nice bark. (Curious kids kept checking on it the last hour or so. perhaps that's the trick;let out some of that moisture)

Anywho' thanks for the great site.
Hi all,

I am in NJ. We all have our faults, sorry.

I enjoy the forum very much. Lot's of good info and I am not above copying this info if it produces good food.

Have a real love for good food and JD sour mash.

Have resided in WV,Md,TX,and now NJ. Always interested in ribs, but real like for "Q", came in my time in TX.

Have used CS recipe for Smoked Jalapeno Jelly, Three times this summer to raves from F and F.

Don't post much but "lurk" a lot. Check the forum most every day, so keep the info flowing, maybe some day I will reciprocate.

TC Smiler Smiler

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