honda...
You�ll probably want to stay away from the subject of �sensitive probes� and �rubs� too. Sorry board.
My name is Frank and I am from MAINE, I have NEVER eaten real "Q" my 009 smokett is in a fedex truck and due here Tuesday, I can't wait I have a Maverick ET-73 ready to go, I have made 7 cases of homebrewed beer just to go with the "Q" (you can read my brewing exploits at www.finevinewines.com), I need to thank Hippie who sent me here and Mainlydave for his effort on his fine website. Unfortunatly I had to buy my cookshack from Americasbestbbq due to cookshack being unwilling to match their price however they shipped it the next day. This forum has been a great deal of help, I think I am ready....LET'S ROLL!!
Hello everyone. I am a new CS owner in Dallas Texas. A guy building an outdoor kitchen for me suggested CS when I asked him to find a place on the new setup that would allow the offset for fit in in such a way that my wife would not put it and me out on the curb. I have been using an Oklahoma Joe offset for the last 12 years (since college)and was looking for something that would not take constant monitoring and adjustment. As I and my kids get older, I do not have an entire day to watch and monitor the pit. The CS seems to be exactly what the DR ordered. I am having my first smoke next weekend for a lot of people so my reputation is on the line. Wish me luck. BTW there are a lot of good tips and information on the forum. Thanks for everyone's input.
Welcome J. You better start practicing now.
Greetings All --
1st time posting -- Long time lurker !!
I've had my 009 since the 1st of the year and LOVE it !!
I've done several Butts -- Nothing else as they taste so good !!
It's just Ma and me ..... And she doesn't eat much besides ding dongs and twinkees -- So I make burritos from the left overs as seen in this link:
http://community.webshots.com/album/356070494GoYDYT
Now -- That I've got Butts down pat -- I'm going to try a brisket ......... :^)
GREAT Forum and friendly people !!
Tootles ......
Dave
Florence, OR
1st time posting -- Long time lurker !!
I've had my 009 since the 1st of the year and LOVE it !!
I've done several Butts -- Nothing else as they taste so good !!
It's just Ma and me ..... And she doesn't eat much besides ding dongs and twinkees -- So I make burritos from the left overs as seen in this link:
http://community.webshots.com/album/356070494GoYDYT
Now -- That I've got Butts down pat -- I'm going to try a brisket ......... :^)
GREAT Forum and friendly people !!
Tootles ......
Dave
Florence, OR
Hi, I'm Bob
I'm also new to this, I ordered my cs008 last Sunday, and it's to be delivered next Monday, can harkly wait. LOL.
I go by Jeepster 'cause my pride and joy is a 1950 Jeepster sport phaeton (convertable), totally stock and nice.
Sure love reading all the stuff about the cs and I can already smell the smoke, Thanks all
I'm also new to this, I ordered my cs008 last Sunday, and it's to be delivered next Monday, can harkly wait. LOL.
I go by Jeepster 'cause my pride and joy is a 1950 Jeepster sport phaeton (convertable), totally stock and nice.
Sure love reading all the stuff about the cs and I can already smell the smoke, Thanks all
Hi. I'm Greg M. from Lansing, Michigan. Just got a SmokinTex, after doing a google search on "electric smoker," and before finding out about CookShack. (I think you can pay Google to have your url appear at the top of a search.) Looked for an electric smoker after seeing Alton Brown improvise one on "Good Eats."
After a bit more googlin' I found out about CookShack and this site. What a great resource and great community!
I just finished my first brisket, a 6 lb flat rubbed with Chris Schlesinger's "All South Rub." Eleven hours at 225 to reach 190 degrees. Not bad, maybe a little dry (not a lack of moisture so much as a lack of any fat in the lean portion), maybe needs a little more salt and more heat in the rub. I'll see how it tastes tomorrow, after all the smoke and cooking odors dissipate.
After a bit more googlin' I found out about CookShack and this site. What a great resource and great community!
I just finished my first brisket, a 6 lb flat rubbed with Chris Schlesinger's "All South Rub." Eleven hours at 225 to reach 190 degrees. Not bad, maybe a little dry (not a lack of moisture so much as a lack of any fat in the lean portion), maybe needs a little more salt and more heat in the rub. I'll see how it tastes tomorrow, after all the smoke and cooking odors dissipate.
Hi I am David. I have been around a few places grew up in Arkansas, graduated from Oklahoma University, and moved to Dallas after graduating.
My wife Mara and I followed two of our children to New York 5 years ago and we now have a restaurant in the East Village.
Mara's Homemade has been a cajun and southern comfort food till a month ago. We added BBQ to the menu with a cookshack 150.
Just returned from Arkanasas and Memphis and tasted some BBQ. I must admit I thought ours is just as good.
We are loving every minute bring real Arkansas BBQ to NYC.
http:/www.marashomeamde.com
The best thing is our customers say nice things about the food.
My wife Mara and I followed two of our children to New York 5 years ago and we now have a restaurant in the East Village.
Mara's Homemade has been a cajun and southern comfort food till a month ago. We added BBQ to the menu with a cookshack 150.
Just returned from Arkanasas and Memphis and tasted some BBQ. I must admit I thought ours is just as good.
We are loving every minute bring real Arkansas BBQ to NYC.
http:/www.marashomeamde.com
The best thing is our customers say nice things about the food.
Hello,
this is the first post, I joined as a new member last night and have owned a cookshack smokette for about 2 weeks. I live in northern ohio and I swear nobody has ever seen one of these units before up here. I am the rookie of rookies when it come to this but love to cook and look forward to the results. Other interests, Golf(3 hdcp) waterskiing(nautique super sport)
this is the first post, I joined as a new member last night and have owned a cookshack smokette for about 2 weeks. I live in northern ohio and I swear nobody has ever seen one of these units before up here. I am the rookie of rookies when it come to this but love to cook and look forward to the results. Other interests, Golf(3 hdcp) waterskiing(nautique super sport)
Hi all,
I�m just an ole �griller� who has been lurking here a while in hopes that you folks can make a barbeque guy out of me.
I love what little I�ve done so far.
I�m just an ole �griller� who has been lurking here a while in hopes that you folks can make a barbeque guy out of me.
I love what little I�ve done so far.
Howdy,
I joined this forum becaue I saw how much good info the archives have to offer. I'm the new/proud owner of a Brinkman Smoke n' Pit Professional and I can now boast that I have finally conquered brisket smoking. I had a very small vertical smoker prior to this one that wasn't very good at holding temperature or allowing me to tend the fire, add liquid to the bath, etc. I could do everything else well, but my brisket never turned out the way I had hoped. All that has changed--and I look forward to learning even more from all of you.
Peace,
JCS
I joined this forum becaue I saw how much good info the archives have to offer. I'm the new/proud owner of a Brinkman Smoke n' Pit Professional and I can now boast that I have finally conquered brisket smoking. I had a very small vertical smoker prior to this one that wasn't very good at holding temperature or allowing me to tend the fire, add liquid to the bath, etc. I could do everything else well, but my brisket never turned out the way I had hoped. All that has changed--and I look forward to learning even more from all of you.
Peace,
JCS
Another David - I'm from Clearwater, FL. I compete and cater. Currently I'm using a Kingfisher BK Combo rotisserie cooker. I've competed against the CS and FE cookers often and while I'm not convinced to go to a pooper for competition (yet, yet!! Give me a chance!) I am seriously considering one or two for my catering/concession setup.
Yes, I've met and been whipped up on by 2Greyhounds Smokin', Bill & Nina, and so on. I'm hear for the great info and especially the professional forum.
Yes, I've met and been whipped up on by 2Greyhounds Smokin', Bill & Nina, and so on. I'm hear for the great info and especially the professional forum.
We are going to have to have a suncoast bbq get together.
Hi,
I am new..as of today..but have also been a lurker. I too had lusted for several years as the price rose on the cookette! Mine is supposed to be shipped July 19! So I will be hoping for advice galore. I have lived in Oklahoma City since 1975 but am still considered to be a Yankee..I don't mind being called that.I grew up in suburbs of Philadelphia. I have relatives and friends in lots of places mentioned here as Home towns. Kathy English
I am new..as of today..but have also been a lurker. I too had lusted for several years as the price rose on the cookette! Mine is supposed to be shipped July 19! So I will be hoping for advice galore. I have lived in Oklahoma City since 1975 but am still considered to be a Yankee..I don't mind being called that.I grew up in suburbs of Philadelphia. I have relatives and friends in lots of places mentioned here as Home towns. Kathy English
Hey all you Floridians,
We have a little place in ft Pierce Fl. It was my parents' place. We have been fixing up,new car port etc.( It was hit by both hurricanes over that way last year.)You will have to tell me where to get good BBQ down near us when we are down there this fall
We have a little place in ft Pierce Fl. It was my parents' place. We have been fixing up,new car port etc.( It was hit by both hurricanes over that way last year.)You will have to tell me where to get good BBQ down near us when we are down there this fall
Be sure to go to the UDT SEAL museum on North Huthcinson island while there.
We have been there. I used to go there to Pepper Beach a lot when our kids were little. Many years ago.WE go to Gulfport every other yr for my husbands' seabee Reunion so we have hit a lot of those militart museums over time.We went to the WWII museum in N.O. last year.
oops, I have a bad habit of not checking my spelling.
When in FT Pierce be sure to check out the UDT SEAL museum on north hutcinson island. Birth place of the Navy frogman!
Hi, I'm Maureen, aka "Bubba". I'm brand-spankin new to this forum. I don't own a cookshack yet, but I really want the stainless steel smokette. I have a big 'ol New Braunfels smoker, but it's so much work to maintain a proper temp. I have to babysit it all day long.
Looking forward to learning from you...
--Bubba
Looking forward to learning from you...
--Bubba