Thomas here . . . just did my first racks of ribs yesterday (pretty darn good) and am about to put my first butt in this morning. My thanks to all who have contributed so much practical and valuable advice. These forums provided a great education while waiting for my smoker to arrive. A special thanks to "Smokin Okie"!
"not all who wander are lost."
Welcome Johnnie and Thomas !
Hello,
I'm Pat and I've already had a couple of posts, but wanted to say Hi. I've been a griller for a while, but I wanted to be able to do low/slow smokes, so after a lot of research, I got my Smokette. I did a brisket Saturday, (actually, Friday and Saturday) and it turned out even better than I expected. I couldn't be happier with the Smokette. Thanks for all of the great suggestions and help from the forum members.
Pat
I'm Pat and I've already had a couple of posts, but wanted to say Hi. I've been a griller for a while, but I wanted to be able to do low/slow smokes, so after a lot of research, I got my Smokette. I did a brisket Saturday, (actually, Friday and Saturday) and it turned out even better than I expected. I couldn't be happier with the Smokette. Thanks for all of the great suggestions and help from the forum members.
Pat
Welcome Pat.
Your brisket looked like you did a great job on the first one !
Must have went to the factory and got yours, being right there.
Your brisket looked like you did a great job on the first one !
Must have went to the factory and got yours, being right there.
Thanks for the compliment, but all of the credit goes to the Smokette. We've almost finished off that first brisket and it's as good warmed up as when I took it out of the smoker. Gonna' try some spare ribs tomorrow.
Actually, I got mine at a place pretty close to where I live. I would like to visit the factory sometime though, just to say Hi.
Pat
Actually, I got mine at a place pretty close to where I live. I would like to visit the factory sometime though, just to say Hi.
Pat
Just got a Smokette SM009 Stainless Steel for Christmas from my parents. I am gonna give it a try today with some chicken, venison backstrap, and some corn on the cob.
Live near Austin so we have our fair share of good BBQ joints around here, but I am looking forward to smoking my own.
Live near Austin so we have our fair share of good BBQ joints around here, but I am looking forward to smoking my own.
Hi All,
My name is Travis, I'm from SW Michigan
Smokin newbie here, going to be asking tons of questions....
I too just got a new smoker for Christmas. Its the 050 and I broke it in Sat, screwed up some chicken Sunday.....I'll be posting in the open forum to try and get answers to what went wrong.
My name is Travis, I'm from SW Michigan
Smokin newbie here, going to be asking tons of questions....
I too just got a new smoker for Christmas. Its the 050 and I broke it in Sat, screwed up some chicken Sunday.....I'll be posting in the open forum to try and get answers to what went wrong.
Hi all my name is John from central california a smokin newbie waiting for my 009 to show up tomorrow. The wood i ordered came today and i thought i ordered a meat thermometer but its a 2in temp therm. Boy i don't know about drilling on my 009 
I probably won't i gots a maverick et-73 on the way 
Thanks to all for the great guidance and info that you guys and gals share. John
I probably won't i gots a maverick et-73 on the way Thanks to all for the great guidance and info that you guys and gals share. John
Hi--
I'm Jim, but since that name was taken I go by Pags, an abreviation of my last name(nickname also).
I received my Cookshack Elite over a week ago and have since smoked a boston butt, chicken wings, moinks, and today baby back ribs. The smokes keep getting better and love to hear the family ask what's next on the agenda. My grandson loves baby backs, and I was honored to hear my first effort on the Cookshack made his list of favorites.
I've been smoking for years on water smokers and didn't realize how good things could get until I started with my Cookshack. That smoker sure does make things easy, and I really didn't understand what good "Q" was all about until I started with the Elite and read so many great posts on the forum. Thanks to all who have contributed as I feel I've learned a lot from you and fully intend to absorb more.
As I gain more experience, I hope I can share some insight or inspire someone also. Until then, here's to good "Q".
Pags
Pags
I'm Jim, but since that name was taken I go by Pags, an abreviation of my last name(nickname also).
I received my Cookshack Elite over a week ago and have since smoked a boston butt, chicken wings, moinks, and today baby back ribs. The smokes keep getting better and love to hear the family ask what's next on the agenda. My grandson loves baby backs, and I was honored to hear my first effort on the Cookshack made his list of favorites.
I've been smoking for years on water smokers and didn't realize how good things could get until I started with my Cookshack. That smoker sure does make things easy, and I really didn't understand what good "Q" was all about until I started with the Elite and read so many great posts on the forum. Thanks to all who have contributed as I feel I've learned a lot from you and fully intend to absorb more.
As I gain more experience, I hope I can share some insight or inspire someone also. Until then, here's to good "Q".
Pags
Pags
A Drummer, here. Don't have a smoke box yet, thinking about trying a new Smokette. I smoke on BDS, Masterbuilt bullet,and sometimes a Weber with a Smokenator. You guys seem pretty up front about your pros and cons of Cookshack. Would love to taste some ribs from your box, before I bought. My black barrel knocks out some delicious bones. I'm Art Dunn from Surfside Beach, SC. ruhtar2001@yahoo.com
Just joined and am thrilled to say that I just bit the bullet after admiring from afar for long enough. Called Charcoal Store today around 230pm and my new Amerique is scheduled for delivery tomorrow at 1000!!! Cannot wait to get it seasoned and working some Q. Thanks to all for the fantastic tips and tricks. Esp Smokin Okie! This Forum ROCKS!
quote:Originally posted by SmokinOkie:
We're getting lots of new members (and lurkers) so thought I was time for a "roll call".<br /><br />Tell us who you are?<br /><br />I'm Smokin' Okie, a non-paid straight man for the rest of the forum gang. Love the friends here at the forum! I've been smokin' for a REALLY long time, on most any smoker out there.
Scot here.
I started a new website called wheresthebestbbq.com and I'm just hooked on good BBQ and going to all the different restaurants looking for good Q. I decided to by the Cookshack smoker to learn more about this art and I'm in love with it already!
quote:Originally posted by wheresthebestbbq.com:quote:Originally posted by SmokinOkie:
We're getting lots of new members (and lurkers) so thought I was time for a "roll call".<br /><br />Tell us who you are?<br /><br />I'm Smokin' Okie, a non-paid straight man for the rest of the forum gang. Love the friends here at the forum! I've been smokin' for a REALLY long time, on most any smoker out there.
Scot here.
I started a new website called wheresthebestbbq.com and I'm just hooked on good BBQ and going to all the different restaurants looking for good Q. I decided to by the Cookshack smoker to learn more about this art and I'm in love with it already!
Welcome aboard Scot. Now that you've got a Cookskack your quest to find the best BBQ starts right at home! Congrats.
Don
Hi,
New to the Forum and impressed with all the unselfishness of you ALL.
I'm recently retired from the Air Force after 26 yrs. I sold my 25 ft Southern Yankee concession a few days after retiring in 2007. I have a really good product but Goldsboro, NC is not a Memphis style Ribs and Texas style Brisket and sausage kind of town. So, I'm trying to keep myself from getting bit by the BBQ Bug again but too late. I want to start catering small with little to no stress. I'd like to Que more for enjoyment than having to make the bills. any suggestions will be appreciated
New to the Forum and impressed with all the unselfishness of you ALL.
I'm recently retired from the Air Force after 26 yrs. I sold my 25 ft Southern Yankee concession a few days after retiring in 2007. I have a really good product but Goldsboro, NC is not a Memphis style Ribs and Texas style Brisket and sausage kind of town. So, I'm trying to keep myself from getting bit by the BBQ Bug again but too late. I want to start catering small with little to no stress. I'd like to Que more for enjoyment than having to make the bills. any suggestions will be appreciated
Hello all - Name is Chris and live in St. Paul MN area. I bought a Smokette from a buddy about 2 yrs ago and have had the smokin bug ever since. Still learning but have had some good successes thanks to you folks on the forum and Smokin's 101s. I don't get on the forum often enough but thanks to you all.
G'Day All
My name is Phil aka Captain Cook, forgive me but I am an Australian and reside in Melbourne (Australia) Barbecuing in Australia is in your terms grilling generally on a gasser. I demonstrate cooking on BBQs for Weber Australia every Saturday from September until the end of December. I am slowly converting people over to grill on charcoal and doing low and slow. The choice of BBQs/Smokers is very limited here the main two being a Weber Smokey Mountain and the BGE. The smoke taste is not that well known or accepted, one of the reasons for this is people generally use too much smoke and make the food taste bitter. Australians also love a very savory taste whereas in the US you food tends to be sweeter.
A group of us are attempting to get an Australian BBQ Association of the ground which will cover all types of outdoor cooking including camp ovens and wood fired pizza ovens.
I have 5 BBQs all Weber’s (naturally) Genesis E320, Q220, Performer, and 2 kettles. I also have a home made toolbox smoker for hot smoking fish and the like. I have several methods that I have refined for cooking indirect on gassers. My next phase is to spend more time developing my skills in low and slow with a WSM so you will probably find me lurking and trolling through your forum if you don’t mind. I am also a member of the TVWBB forum where I post regularly in the grilling, gassers and recipe discussion groups.
My name is Phil aka Captain Cook, forgive me but I am an Australian and reside in Melbourne (Australia) Barbecuing in Australia is in your terms grilling generally on a gasser. I demonstrate cooking on BBQs for Weber Australia every Saturday from September until the end of December. I am slowly converting people over to grill on charcoal and doing low and slow. The choice of BBQs/Smokers is very limited here the main two being a Weber Smokey Mountain and the BGE. The smoke taste is not that well known or accepted, one of the reasons for this is people generally use too much smoke and make the food taste bitter. Australians also love a very savory taste whereas in the US you food tends to be sweeter.
A group of us are attempting to get an Australian BBQ Association of the ground which will cover all types of outdoor cooking including camp ovens and wood fired pizza ovens.
I have 5 BBQs all Weber’s (naturally) Genesis E320, Q220, Performer, and 2 kettles. I also have a home made toolbox smoker for hot smoking fish and the like. I have several methods that I have refined for cooking indirect on gassers. My next phase is to spend more time developing my skills in low and slow with a WSM so you will probably find me lurking and trolling through your forum if you don’t mind. I am also a member of the TVWBB forum where I post regularly in the grilling, gassers and recipe discussion groups.
My name is orange68, Love to cook BBQ, Ribs and Brisket, I have a Lang84(big stick burner) and the FEC-100 (Little Stick burner) should be delivered tomorrow. Hobbies are hot rod cars (68 camaro) and riding my Harley Davidson motorcycle. This Forum ahs really helped my out so far and looking to lots more!!!
Hi. I'm Andrew, just found this forum. I am new to smoking, got into the taste while I lived in Houston a few years back. I will admit I don't own a Cookshack, little too rich for my blood at the moment, one of the docs I work with does, before he told me about it I'd never heard of an electric smoker. Certainly got my interest. I ended up settling for a Masterbuilt electric, one day I'll get a Cookshack. This seems like a great place for a newb to learn about smoking, seems like a decent bunch of folk. Friendly. All the best mates.
Hi Folks. My name is Ruckuz(actually it's Rich, but Ruckuz makes me sound more exciting). My wife decided to surprise me with a smoker for father's day, but was nervous because she did not know what type to get. She decided to tell me early, so after some research we decided on a SM025 as I am not one who would have the patience to smoke with charcoal and she wanted me to use it. Just received it yesterday(I know..I know its not fathers day yet), seasoned it, and cooked a 9.5 lb. Pork Butt. Of course it ended up raining this afternoon so I scambled to move it to the front porch out of the rain. Just my luck...Especially when it doesn't rain very often in Utah...
Will have to clean up the grease spots later
Luckily it still came out just about perfect...At least for a newbie
Man, I am really going to use this thing....
On to Brisket for Memorial Day.. Wish me luck..
Will have to clean up the grease spots later
Luckily it still came out just about perfect...At least for a newbie
Man, I am really going to use this thing....
On to Brisket for Memorial Day.. Wish me luck..
Congrats on your success Ruckuz. You'll love your new toy. Thank your wife again & again for the great gift!