Hi, an Arkie transplanted to Texas -- grew up with good Q from a place called the shack in Little Rock, Ark. Found this forum by accident -- bought 2 smokers -- the best buy I have ever made -- thanks for all the information and help given here. Have not had a bad experience with the CS yet.
Hi everyone. Just joined the forum, but have been reading all this great stuff for the last week. Bought our Smokette last weekend at the Fiery Foods show here and am waiting for its arrival. I collect cookbooks and have a pretty good selection on barbecue/smoking. Tried smoking on a gas grill - Disaster! Bought a cheap electric smoker and can't deal with the hassle of taking it apart to add wood and water (no door, this cheapie), not to mention giving up all day to baby sit it. Now I can keep working (dental hygienist) and still enjoy good barbecue. 
Congrats Mudgie! Don't forget to brush and floss afterwards!
If your new to the forum and haven't posted to this thread...
...please introduce yourself
Smokin'
...please introduce yourself
Smokin'
My name is Bob and I live in Iowa. Just became a CS owner a little over a month ago and I am HOOKED. I threw out my old bullet shaped Brinkman smoker & my 18 year old charcoal griller. But I have kept my Brinkman offset cooker just in case I want to return to "the old days". During the day I am the IT manager at a metal stamping facility.
Living in Iowa is wonderful but just lately I have developed this odd characteristic. When we pass by a field with the usual farm critters in it, my wife says "Aw... look at those cute xxxxx." (xxxx = cows, sheep, lambs, goats, etc) And I think "A little CS rub, maybe some marinade, slow cook at 225... serve with slaw...."
Thank everyone for being so helpful here, I couldnt have gotten started without you all. MainelyDave, your pictures & stories are an inspiration that I use to get me pumped up for a cook! Hope to see you all at the upcoming BBQlossal here in Iowa this June! It's a BLAST!!!
Bob
Living in Iowa is wonderful but just lately I have developed this odd characteristic. When we pass by a field with the usual farm critters in it, my wife says "Aw... look at those cute xxxxx." (xxxx = cows, sheep, lambs, goats, etc) And I think "A little CS rub, maybe some marinade, slow cook at 225... serve with slaw...."
Thank everyone for being so helpful here, I couldnt have gotten started without you all. MainelyDave, your pictures & stories are an inspiration that I use to get me pumped up for a cook! Hope to see you all at the upcoming BBQlossal here in Iowa this June! It's a BLAST!!!
Bob
Hi everyone,Dave here (cook 17) this forum is the best there is alot of VERY helpful people on here, I have been doing Q for partys for about 10 years. My wife and I work in textiles and with textiles going offshore so much,we made a decision to start a Q restaurant in a small town in Wi,about 65 miles from St Paul Minnesota. I think this forum help me get over the fear taking the jump, knowing all of the help that is on here, now we are still working at our day jobs, we worked three months get the place ready to open and have been open 1 month as of friday the 30th.
hours
THur 5PM 10PM
Fri 11am-10pm
Sat '' "
Sun 11AM 5Pm
WOW, the first month 1838 meals, were running around 100 racks of st louis ribs a weekend, 80 hour weeks but fun.
If any of the menbers from this Forum stops in to see me (ask for Dave) dinner is on me, just a little thanks for all of the great info from here.
HOG WILD BBQ & GRILL
lUCK WI
hours
THur 5PM 10PM
Fri 11am-10pm
Sat '' "
Sun 11AM 5Pm
WOW, the first month 1838 meals, were running around 100 racks of st louis ribs a weekend, 80 hour weeks but fun.
If any of the menbers from this Forum stops in to see me (ask for Dave) dinner is on me, just a little thanks for all of the great info from here.
HOG WILD BBQ & GRILL
lUCK WI
Howdy all,
My name is Hook. My parents named me Lew but everyone calls me Hook. I don't know any of you well enough yet to tell you why.
Anyhow, I've been a fan of barbeque for as long as I can remember. Must have gotten it from my mother's Texas side of the family. Living in Utah, my life had been pretty much "real" Q free until the last few years when we've gotten some pretty good spots (by Utah standards.)
Have a New Braunfels offset. Used it with less than spectacular results. My Cookshack 50 has changed my batting average around in just the two loads I've done in it so far.
Good to meet you all. It's a pleasure to be part of such a pleasant group.
Hook
My name is Hook. My parents named me Lew but everyone calls me Hook. I don't know any of you well enough yet to tell you why.
Anyhow, I've been a fan of barbeque for as long as I can remember. Must have gotten it from my mother's Texas side of the family. Living in Utah, my life had been pretty much "real" Q free until the last few years when we've gotten some pretty good spots (by Utah standards.)
Have a New Braunfels offset. Used it with less than spectacular results. My Cookshack 50 has changed my batting average around in just the two loads I've done in it so far.
Good to meet you all. It's a pleasure to be part of such a pleasant group.
Hook
Been a lurker heere for a long time. I started cooking and grilling 30 years ago. Bought my smoker in 2000. Started competing in 2002. Both my wife and I were working at Microsoft at that time. We saw that our jobs were going to India, so we bailed on the corporate world and started a bbq catering company.
We're waiting on delivery of our FE100. Looking to open a restaurant real soon. The only problem with BBQ food service is it cuts back on time to go to competitions.
More than you ever wanted to know is on our website http://www.teddybearbbq.com
~Konrad
We're waiting on delivery of our FE100. Looking to open a restaurant real soon. The only problem with BBQ food service is it cuts back on time to go to competitions.
More than you ever wanted to know is on our website http://www.teddybearbbq.com
~Konrad
Greetings everyone...
My name is John Kiss and I live in Ottawa, Canada's capital.
I recently purchased a Smokette primarily for doing sausage but have been playing around with BBQ too.
I'm going through the usual(?) start-up pains but things seem to be getting better, primarily from all the great info in these forums and all the friendly advice I have received.
This seems to be a very active and productive community - hopefully I can contribute something usefull too !
My name is John Kiss and I live in Ottawa, Canada's capital.
I recently purchased a Smokette primarily for doing sausage but have been playing around with BBQ too.
I'm going through the usual(?) start-up pains but things seem to be getting better, primarily from all the great info in these forums and all the friendly advice I have received.
This seems to be a very active and productive community - hopefully I can contribute something usefull too !
Hey guys, I don't own a cookshak but I love this board and have been visiting (not posting) for over a year. I'm Jim Morgan in Myrtle Beach, and go by the name Captain Morgan on most q related boards (that name was already taken here). Just started a new website about barbecue, and you're all invited. www.bbqboard.com
Thanks for all the great recipes and tips!
Thanks for all the great recipes and tips!
Hi my name is Don I'm a retired telephone man. Love my Cookshack. Please keep making it in the good old USA.PS the Smokette was on my list for things to buy before I retired. Best buy I ever made.
Gee whiz... thanks! Welcome to the forum - this place is the best. If you can't find an answer by searching the archives (highly recommend, there's tons of info there), posting a question usually gets answered in a couple hours or less.quote:Originally posted by cadillac:
[qb] My name is Bob and I live in Iowa. Just became a CS owner a little over a month ago and I am HOOKED. I threw out my old bullet shaped Brinkman smoker & my 18 year old charcoal griller. But I have kept my Brinkman offset cooker just in case I want to return to "the old days". During the day I am the IT manager at a metal stamping facility.
Living in Iowa is wonderful but just lately I have developed this odd characteristic. When we pass by a field with the usual farm critters in it, my wife says "Aw... look at those cute xxxxx." (xxxx = cows, sheep, lambs, goats, etc) And I think "A little CS rub, maybe some marinade, slow cook at 225... serve with slaw...."
Thank everyone for being so helpful here, I couldnt have gotten started without you all. MainelyDave, your pictures & stories are an inspiration that I use to get me pumped up for a cook! Hope to see you all at the upcoming BBQlossal here in Iowa this June! It's a BLAST!!!
Bob [/qb]
I've been busy working lately, but should have a new smoke story up by Sunday, if I can find a packer cut, choice brisket up here in lobsterland. Otherwise, I'm hoping to do a Turkey Pastrami thing.
Again - welcome.
Welcome. I understand the corporate outsourcing beast totally. I was a webmaster, but bailed out to become a Cash Management Analyst, for the same reason as you describe - the work is going to India. Doing the BBQ catering thing is still on my mind - I'm still attempting to figure out how to do it on a part-time basis. (a.k.a. don't quit the day job until the other job can pay the mortgage...)quote:Originally posted by Konrad:
[qb] Both my wife and I were working at Microsoft at that time. We saw that our jobs were going to India, so we bailed on the corporate world and started a bbq catering company.
~Konrad [/qb]
Final thought. They can't outsource BBQ can they?
Hello my name is Roger, I live in northern Wisconsin. I have a model 55 that does a great job. I am not much of a cook so I rely on the excellent recpies that you folks have posted over the years. Keep up the good work.
Hello my name is Roger, I live in northern Wisconsin. I have a model 55 that does a great job. I am not much of a cook so I rely on the excellent recpies that you folks have posted over the years. Keep up the good work.
Rex here,
Think my Bio says Seattle, but nobody would know where Auburn, WA. is. So I just say Seattle. That's close enough.
I don't talk much, That's from years of my wifes training.
Think my Bio says Seattle, but nobody would know where Auburn, WA. is. So I just say Seattle. That's close enough.
I don't talk much, That's from years of my wifes training.
Hi all, I do my Qin in the great state of Oregon. Learned about Cookshack on the internet and this forum sold me. I've used my CS-50 for just about everything now and just had the best leg of lamb ever. Love this forum.
Hi,
My name is jack and my wife and I are taking the plunge into commercial bbq. In the next 5 working days we are ordering an sm150 and fe100 along with an 8 x 18 foot custom trailer from Trailer-tech as my IRA withdrawal money should arrive by then.
to be honest after a years search i was sold on the southern yankee rig but when we went to the NBBQA convention in atlanta my thinking changed.
John Shifflet spent a lot of time with us and we told him of our needs. As a chef I want to do competitions but my wife wasn't comfortable with the fe100 so he sent us inside to look at the sm150. She loves it and to be honest I feel that that is the smoker we will use the most.
Our name is 2 Greyhounds....SMOKIN!!!!, Inc. got it from the fact we own two retired racers and it made for a neat logo!!
But back to Cookshack. We are ordering from them due to Mr Shiflet and the fact that cookshack was the only ones who did not try to tell us how to get around the food laws even if it meant they might have lost a sale. That kind of honesty says to me that they will stand behind their products.
Please excuse any spelling or puncuation errors. i'm just a chef not an english teacher
jack
@ Greyhounds....SMOKIN!!!!
My name is jack and my wife and I are taking the plunge into commercial bbq. In the next 5 working days we are ordering an sm150 and fe100 along with an 8 x 18 foot custom trailer from Trailer-tech as my IRA withdrawal money should arrive by then.
to be honest after a years search i was sold on the southern yankee rig but when we went to the NBBQA convention in atlanta my thinking changed.
John Shifflet spent a lot of time with us and we told him of our needs. As a chef I want to do competitions but my wife wasn't comfortable with the fe100 so he sent us inside to look at the sm150. She loves it and to be honest I feel that that is the smoker we will use the most.
Our name is 2 Greyhounds....SMOKIN!!!!, Inc. got it from the fact we own two retired racers and it made for a neat logo!!
But back to Cookshack. We are ordering from them due to Mr Shiflet and the fact that cookshack was the only ones who did not try to tell us how to get around the food laws even if it meant they might have lost a sale. That kind of honesty says to me that they will stand behind their products.
Please excuse any spelling or puncuation errors. i'm just a chef not an english teacher
jack
@ Greyhounds....SMOKIN!!!!
I love you all and your post Had my 08 sine '01. Pork Butt is our favorite!