Hello all. My name is Amy Hall. I am currently living in Wichita Falls, Texas. I am pretty much a country person...not really the music but in life. I am an elementary computer teacher and coach. My loves are teaching, coaching, and outdoors...give me a line and I'll try to catch it...give me a gun and I'll try to shoot it.
Amy
Wow! Nice to see all these newbies coming on board. This is the place to be when it comes to smokin! 
Post often & have fun!!!
Post often & have fun!!!
Hey all,
O M G here. I've been following for a while, and posted a couple times a couple years ago.
Starting to get serious about given up the corporate life and q'n for a livin.
I am relly learning a lot from everyone. It's like living through all the experience of thousands of years of barbecue and being ablre to learn from all of it.
Hat's off to all!
O M G here. I've been following for a while, and posted a couple times a couple years ago.
Starting to get serious about given up the corporate life and q'n for a livin.
I am relly learning a lot from everyone. It's like living through all the experience of thousands of years of barbecue and being ablre to learn from all of it.
Hat's off to all!
Happy New Year everyone. My name is Mark and I am from Tulsa Oklahoma. I have been using a Weber Smokey Mountain for a few years. Before that I was using an offset. I just placed my order for a Smokette SM009 yesterday and can hardly wait.
My favorite to que ? Pulled pork all the way.
My favorite to que ? Pulled pork all the way.
OK been lurking for three years. Happened on this site and bought a smokette. Spend winters in Quartzsite, Az in an RV coop. Summers on the road mostly in Lockeport, NS. Getting older so we bought a place in Eagle Lake, CA. Will smoke those Eagle Lake trout. In Q smoking so popular I'm going to get a 050 and take the smokette to eagle lake. Thanks for all the help I wish I'd done this years ago.
Hello everybody, just bought a smokette 009 at the new Cabelas in Reno NV. I am very happy with it. This forum is the greatest, I come here everyday looking for something new.
Howdy from Fredericksburg, Texas, home of the FHS Battlin' Billies.
Just joined today and just got a CS8. I've gotta season it this morning, but I'm sorely tempted to use the fatty meat instead of water. I figure I can get hot water from the faucet, so I don't really need my CS for that. Adventure #1 begins TODAY!!!
Just joined today and just got a CS8. I've gotta season it this morning, but I'm sorely tempted to use the fatty meat instead of water. I figure I can get hot water from the faucet, so I don't really need my CS for that. Adventure #1 begins TODAY!!!
Welcome everyone.
Find the lessons for new users and the 101's and go by those, not the CS cookbook.
No need for water. Put 2 chunks of wood in the woodbox, close the door, turn it up full blast for 6-8 hours. Cook a big fatty pork butt to 195* the next day.
Have fun, experiment, take good notes!
Find the lessons for new users and the 101's and go by those, not the CS cookbook.
No need for water. Put 2 chunks of wood in the woodbox, close the door, turn it up full blast for 6-8 hours. Cook a big fatty pork butt to 195* the next day.
Have fun, experiment, take good notes!
Thanks GLH. I shoulda come back and read more before diving in, but here's where I'm at now:
I followed the guide & seasoned with hickory chips & a bowl of water for 5 hours. Then after it cooled off, I put on 16 lbs of pork butt. It has been smoking for 2 1/2 hours now at 225, figuring it'll take 12-13 hours.
Then I read in the cook book 160 degrees for 8 hours. Now I'm thinking about dropping the temp to around 190.
I followed the guide & seasoned with hickory chips & a bowl of water for 5 hours. Then after it cooled off, I put on 16 lbs of pork butt. It has been smoking for 2 1/2 hours now at 225, figuring it'll take 12-13 hours.
Then I read in the cook book 160 degrees for 8 hours. Now I'm thinking about dropping the temp to around 190.
Throw that cookbook away!!!
Leave it on 225* and cook it until the meat temp reaches 195*, without opening the door.
Are you using wood chips? You should be using wood chunks. Chips will burn up quickly and are OK for getting alot of smoke on meat fast for a cut that won't be in long. The CookShack smokers are designed to be used with chunks. They will give a smoke truer to logs in a big offset or similar, and last longer.
Your 8 pound butts will take at least 12 hours at 225*, to get to 195*.
Don't worry about the manual and the cookbook. I wish they would update them.
Except for introductions, all this correspondence should be on an appropriate thread, or start a new one. Other folks can then find it easier and maybe learn from it.
Again, find the 101's and the 'lessons for new users', and go by them.
Leave it on 225* and cook it until the meat temp reaches 195*, without opening the door.
Are you using wood chips? You should be using wood chunks. Chips will burn up quickly and are OK for getting alot of smoke on meat fast for a cut that won't be in long. The CookShack smokers are designed to be used with chunks. They will give a smoke truer to logs in a big offset or similar, and last longer.
Your 8 pound butts will take at least 12 hours at 225*, to get to 195*.
Don't worry about the manual and the cookbook. I wish they would update them.
Except for introductions, all this correspondence should be on an appropriate thread, or start a new one. Other folks can then find it easier and maybe learn from it.
Again, find the 101's and the 'lessons for new users', and go by them.
Santa brought me a 009 smokette so I have since joined the forum. Times like these I wish I had more brain cells left to take in all this info. Great site. I have already done two butts, spare ribs, briskett, venison hine quarter,rockfish (and I have a good smoked rock fish spread recipe I stole frome my father inlaw may he RIP). Looking forward to jerkey, turkey,salmon ect. Not sure I can afford a new wardrobe. So got to slow down. A Hokie that lives in the Northern Neck of Va and love to rock fish an hunt. Also Just got a cabin In Craig County Near Blacksburg.
Craig here from Prescott AZ - I am brand new to the site and brand new to smoking - first smoke is about to start!
Welcome to the forum, Rock Fish and cdqr!
Not sure how I managed to not find this forum sooner...better late than never I guess. Looks like a great place with a lot of folks willing to share what they know. Lovin' it.
As for me, been around and in the restaurant biz more than once. Made my share of mistakes & then some. May do so again
I have a little experience with BBQ, mostly through a competition team I cook with...but have been involved with some pretty large affairs. A few years ago we cooked for a local Project Graduation fundraiser & had over 500 butts and hams on the pits at one time. All presold. At the last BBQ on the River festival we did over 6000 lbs of meat in three days...mostly butts, ribs & chickens. We did a few shoulders and a whole hog, but just for the competition end of it as this festival is basically a charity event. We did place second in whole hog and third in ribs out of about 80 competitors. All cooked by burning hickory and shoveling coals into the pits....relating this not to brag as I am a minor player, hardly the pitmaster.
The above experiences are why I am here.
I am tired.
Of shoveling coals.
All night.
While watching our competitors "set it and forget it" and go to the house to sleep. Hello.
Cookshack, Traeger, Southern Pride, Ole Hickory and I am sure others. All looks good to me at this point. There is a limit to how long I can go without sleep while shoveling coals and drinking beer...apparently about 5 days
I am at a point in life where I am sick to death of corporate America & looking to go out on my own again. Scary but true. The food biz has always attracted me & I love to Q...don't mind working, but at my age tending a pit the old fashioned way is just not an option. I am looking hard at the options I see here.
My long-winded way of introducing myself. I hope to be able to contribute as much as I have already learned here. Nice bunch!
As for me, been around and in the restaurant biz more than once. Made my share of mistakes & then some. May do so again
I have a little experience with BBQ, mostly through a competition team I cook with...but have been involved with some pretty large affairs. A few years ago we cooked for a local Project Graduation fundraiser & had over 500 butts and hams on the pits at one time. All presold. At the last BBQ on the River festival we did over 6000 lbs of meat in three days...mostly butts, ribs & chickens. We did a few shoulders and a whole hog, but just for the competition end of it as this festival is basically a charity event. We did place second in whole hog and third in ribs out of about 80 competitors. All cooked by burning hickory and shoveling coals into the pits....relating this not to brag as I am a minor player, hardly the pitmaster.
The above experiences are why I am here.
I am tired.
Of shoveling coals.
All night.
While watching our competitors "set it and forget it" and go to the house to sleep. Hello.
Cookshack, Traeger, Southern Pride, Ole Hickory and I am sure others. All looks good to me at this point. There is a limit to how long I can go without sleep while shoveling coals and drinking beer...apparently about 5 days
I am at a point in life where I am sick to death of corporate America & looking to go out on my own again. Scary but true. The food biz has always attracted me & I love to Q...don't mind working, but at my age tending a pit the old fashioned way is just not an option. I am looking hard at the options I see here.
My long-winded way of introducing myself. I hope to be able to contribute as much as I have already learned here. Nice bunch!
Sparky47 here...just received my 009 this month and have enjoyed it. Graduated from a Brinkman electric water smoker to the Cookshack. WOW! what a awesome smoker. I didn't know stuff could taste this good. The wife is always asking when I'm going to put more meat in the smoker. Glad to be here
Welcome to the forum, WaywardSon and Sparky47 !
OK Guys, After being a lurker, thought that I would join. Purchased the AQ and after one week and two smokes, I'm elated!!. Just cant get enought of that "good stuff". Keep it going guys, I'm getting "Q" smart.
Al
Al
Welcome SweetQ !
Hi All,
I'm from South Dakota where the winters can get "chilly". I have two Masterbuildt 7 in 1 propane water smokers. I have been looking for a new smoker and thought a propane water smoker was the only way to go...I am greatly interested in the FEC100 as I have two annual Family gatherings (Mine and my better halfs) that I smoke for about 100 people at each event and the 2 Masterbuilts just doesn't cut the mustard. Do any of you have the FEC100? If so let me know how you like it.
I'm from South Dakota where the winters can get "chilly". I have two Masterbuildt 7 in 1 propane water smokers. I have been looking for a new smoker and thought a propane water smoker was the only way to go...I am greatly interested in the FEC100 as I have two annual Family gatherings (Mine and my better halfs) that I smoke for about 100 people at each event and the 2 Masterbuilts just doesn't cut the mustard. Do any of you have the FEC100? If so let me know how you like it.
Hi South Dakota. Welcome.
There are several on the open forum with an FEC100.
There are several on the open forum with an FEC100.