Hi all!
My name is Jerry and my user name is skipro3. That is sounded out as Ski Pro 3. I am a seasonal ski instructor at a local resort. Here, the resort refers to ski instructors as ski pros, much like a golf instructor would be called a golf pro. I have locker #3 in the instructor locker room at the resort. Hence the name; skipro3.
Anyway, I've been BBQ'n for more than 30 years but on a completely amateur level; never competition. (Although I do attend the events and mark my score sheets.)
I make my real living as a telecommunications tech for the local electric company on our hydro project. I maintain communications of all nature; telephone, microwave, two-way, SCADA, telemetry, spread spectrum, fiber optics, etc. For a variety of communications systems such as security, video, remote monitoring, control, etc. I live near Lake Tahoe and have for over 27 years. About 3 years ago, my home and land was destroyed in a wildland fire that was set by arson. I have since rebuilt and now own a beautiful log home on my property. One of the first "toys" I've allowed myself since the fire and completing the house is my Cook Shack BBQ smoker. Nothing says I'm home again, than to tend the BBQ by resting in a nearby hammock. Ha! Glad I found Cook Shack and this site. Hope we can all be friends! Cheers!
Hi folks! Jeff Bonwick here. Long time griller, first time smoker. I'm an engineer by trade (lots about that on my website), but I also love to cook -- I even roast my own coffee.
Oddly enough I've wanted to try this for a couple of years now, but I suffered analysis paralysis -- I read all about charcoal vs. wood pellets vs. gas vs. electric and just threw up my hands. Last week I just figured, this is crazy: the amount of time I've spent reading about it times my hourly pay rate exceeds the cost of just picking something and trying it.
Liberated by this attitude adjustment, I opted for convenience and got the SM050. I've had it for just a week now and completely love the results. My wife is amused because I'm looking at everything wild-eyed now and thinking, "Will it smoke?" How would smoked coffee taste? Can you cold-smoke ice cream? How about adding a hickory note to the peaty goodness of a glass of Macallan 18?
This is going to be fun.
Oddly enough I've wanted to try this for a couple of years now, but I suffered analysis paralysis -- I read all about charcoal vs. wood pellets vs. gas vs. electric and just threw up my hands. Last week I just figured, this is crazy: the amount of time I've spent reading about it times my hourly pay rate exceeds the cost of just picking something and trying it.
Liberated by this attitude adjustment, I opted for convenience and got the SM050. I've had it for just a week now and completely love the results. My wife is amused because I'm looking at everything wild-eyed now and thinking, "Will it smoke?" How would smoked coffee taste? Can you cold-smoke ice cream? How about adding a hickory note to the peaty goodness of a glass of Macallan 18?
This is going to be fun.
Hello folks, my name is Luis and I am an alcoholic. Just kidding (though some would consider me one hehehe)
I am a little late to the party since ive had mine 3 weeks. I am a former big green egg owner. I loved that thing but it was just too messy with the charcoal and tending and dealing with the temperature fluctuations. i finally got tired of it and was sold.
So I set out to find an electric smoker. My original budget was around $300 so i was looking at the masterbuilts. After tons of research I ended up with a cookshack elite.
Having some fun getting to know my particular unit. Before I die I will make my favorite dish in the world in my new cookshack; a chorizo, chicken and seafood paella.
First I must master Isabela
Say hello to Isabela
http://i715.photobucket.com/al...okshackluis/new2.jpg
First cook was a fattie. Twas delicious. Just set the temp and took out at 165. Too easy
http://i715.photobucket.com/al...okshackluis/new4.jpg
I am a little late to the party since ive had mine 3 weeks. I am a former big green egg owner. I loved that thing but it was just too messy with the charcoal and tending and dealing with the temperature fluctuations. i finally got tired of it and was sold.
So I set out to find an electric smoker. My original budget was around $300 so i was looking at the masterbuilts. After tons of research I ended up with a cookshack elite.
Having some fun getting to know my particular unit. Before I die I will make my favorite dish in the world in my new cookshack; a chorizo, chicken and seafood paella.
First I must master Isabela
Say hello to Isabela
http://i715.photobucket.com/al...okshackluis/new2.jpg
First cook was a fattie. Twas delicious. Just set the temp and took out at 165. Too easy
http://i715.photobucket.com/al...okshackluis/new4.jpg
Checking in from Oklahoma City. Picked up an 025 today and am seasoning it in with some hickory and wild pig steaks with a lot of fat on them as I write this.
Like to ride my bike, a Honda Shadow 1100, so you know where my screen name came from.
Can't wait to get some brisket and ribs in this new CS.
Like to ride my bike, a Honda Shadow 1100, so you know where my screen name came from.
Can't wait to get some brisket and ribs in this new CS.
Hi! Bob Johnson from The Outer Banks of North Carolina. Been enjoying my model 50 for 7 years. I have really enjoyed the forum with all us fellow smokers and the great tips and advice from members and moderators. Looking forward to great smoking this summer and planning a rocking 4th.
Go Tarheels and Cookshack!
Go Tarheels and Cookshack!
Hi,
I am Woody from Denver. I cooked for a living for 20 years and now that I am in a different line of work, I really enjoy cooking in my free time. Amazing how that works. I have a severe mental problem: I am ridiculously obsessive when it comes to food. I dont go for anything too fancy, just the basics executed as close to perfectly as I can. I cant wait to start learning every nuance of my new smokette. I will be reading, cooking, and learning a lot.
I am Woody from Denver. I cooked for a living for 20 years and now that I am in a different line of work, I really enjoy cooking in my free time. Amazing how that works. I have a severe mental problem: I am ridiculously obsessive when it comes to food. I dont go for anything too fancy, just the basics executed as close to perfectly as I can. I cant wait to start learning every nuance of my new smokette. I will be reading, cooking, and learning a lot.
quote:Originally posted by woody409:
... I have a severe mental problem: I am ridiculously obsessive when it comes to food..
Welcome to the Asylum. When you get almost 10,000 posts, then tell ME about obsessive about BBQ...
It's sometimes customary for the "new guy" to begin with a joke, so here goes......
ONE SPECIAL PIG!
A man stops to ask directions from a farmer sitting on his porch and is amazed to see a three-legged pig sitting at the farmer's feet.
"That's a weird-looking pig," the man says.
The farmer is furious. "Don't you ever say anything bad about this pig!" he says.
"Just last week my wife and I were sleeping, and a fire broke out. This pig dragged us both to safety.
Last month a robber broke into the house. The pig knocked him down, dialed 911 with his snout and sat on him until the police arrived. So don't ever say anything bad about him."
"I'm sorry," the man says. "But what's the deal with the three legs?"
"Mister," the farmer says, "a pig like this you don't eat all at once."
----------------------------------
I hope you enjoyed it....... if not sorry.... i stole it from somewhere else anyway
I'm Dave and I'm stuck in Jersey...... therefore.......... jerseydave
I'm somewhat new to smokin.... 2-3 years so far, and even though I've learned a lot, I still have a lot to learn.
I'm hoping to hone my skills here, contributing when possible.
I'm still using my first setup, a lowly Chargriller with a sidebox, but it has turned out some fine Q, along with several disasters mixed in, but that's part of the process
"JD"
ONE SPECIAL PIG!
A man stops to ask directions from a farmer sitting on his porch and is amazed to see a three-legged pig sitting at the farmer's feet.
"That's a weird-looking pig," the man says.
The farmer is furious. "Don't you ever say anything bad about this pig!" he says.
"Just last week my wife and I were sleeping, and a fire broke out. This pig dragged us both to safety.
Last month a robber broke into the house. The pig knocked him down, dialed 911 with his snout and sat on him until the police arrived. So don't ever say anything bad about him."
"I'm sorry," the man says. "But what's the deal with the three legs?"
"Mister," the farmer says, "a pig like this you don't eat all at once."
----------------------------------
I hope you enjoyed it....... if not sorry.... i stole it from somewhere else anyway
I'm Dave and I'm stuck in Jersey...... therefore.......... jerseydave
I'm somewhat new to smokin.... 2-3 years so far, and even though I've learned a lot, I still have a lot to learn.
I'm hoping to hone my skills here, contributing when possible.
I'm still using my first setup, a lowly Chargriller with a sidebox, but it has turned out some fine Q, along with several disasters mixed in, but that's part of the process
"JD"
Welcome all newbies! Read the forum, ask questions and keep that smoker going! If you get in trouble ask, and if Smokin' or Tom chime in, listen, they have it down to an art!
Hello. My name is Mark. I am from Tulsa Oklahoma and have been smoking with various cookers for a while. I just recently got a small Cookshack smoker and love it.
I'm Steve. I just got my Smokette Elite SM025 and started trolling the forums. I upgraded from a Weber bullet and will be making my first try with the new toy this weekend. Hopefully some of your advise will help me sort getting the wood to smoke which seems to be a recurring issue in recent forums. I appreciate the information I have gotten from the forums thus far and would like to thank all of you for that.
Wish me luck on the first run, and I will let u know how it goes.
Wish me luck on the first run, and I will let u know how it goes.
Hi folks,
New to Cookshack, but not new to smoking meats. I'm good friends with Dan-Q. I really, really like his AmeriQue and I'm thinking of adding another piece of cooking equipment to my outdoor kitchen. I look forward to meeting some of you in the Forum.
Phil
San Antonio, TX
New to Cookshack, but not new to smoking meats. I'm good friends with Dan-Q. I really, really like his AmeriQue and I'm thinking of adding another piece of cooking equipment to my outdoor kitchen. I look forward to meeting some of you in the Forum.
Phil
San Antonio, TX
Welcome aboard Phil. You'll love the AmeriQue and this forum.
Hi, I am Jimmy and I will be coming to Ponca City this December. Looking forward to visit as many BBQ restaurants as possible. Any suggestions?
Hi im Felipe and originally from Puerto Rico (island in caribbean) and through job offer ended in Tx. next to a neighbor who made/smoked delicious brisket. Currently live north of Seattle Wa. in the midst of liberalism 
. Have a brinksman that tended to be high maintenance and did ok with smoked salmon but wanted something better and less work, studied many options like must of you did and decided after reading(lurking) on the forum that whatever problems ocurred with the CS's the cust. serv. was outstanding and that sold me and bought a 025 that as we speak is cooking the first of many briskets and ribs and butts and on and on. Thanx to all who have posted their experiences here and made it a lot easier for the ones who came after you. Felipe Sanchez
. Have a brinksman that tended to be high maintenance and did ok with smoked salmon but wanted something better and less work, studied many options like must of you did and decided after reading(lurking) on the forum that whatever problems ocurred with the CS's the cust. serv. was outstanding and that sold me and bought a 025 that as we speak is cooking the first of many briskets and ribs and butts and on and on. Thanx to all who have posted their experiences here and made it a lot easier for the ones who came after you. Felipe Sanchez
Smoking Joe here,
I just bought a fec100 in a concession trailer. I am jumping in full boar. Hopefully you will be hearing alot from me. I have a used car lot and my fisrt smoke will be there in 3 weeks. Any advice will be greatly appreciated. Thanks
Smoking Joe
I just bought a fec100 in a concession trailer. I am jumping in full boar. Hopefully you will be hearing alot from me. I have a used car lot and my fisrt smoke will be there in 3 weeks. Any advice will be greatly appreciated. Thanks
Smoking Joe
Read the 101's and forums for each type of product you're smoking. A little up front knowledge will do wonders for your results. If the first smoke at the lot is for friends or customers, I would suggest a practice run or two at home first to gain experience with your smoker and the product (after you've first read the 101 and forum posts on what you're smoking).
Hey all. Ken from North Cackalacky here. My shiny new CS SM025 will be arriving today. I can't wait, ready to duck out of work now to go get it seasoned.
Really appreciate all the insight and advice on the forums. I'm a newbie to smokin so I've been reading the forums non-stop all week since I placed my order. Certainly seems like a great community and resource.
Got a nice 10lb Packer from Walmart yesterday. I'm taking the day off to babysit my new toy while I make my first brisket tomorrow. Will be Brewing up some Homebrew Black and Tan as well seeing how I need to leave the thing alone for 12+ hours. Wish me luck, I'm sure you'll be hearing from me.
Really appreciate all the insight and advice on the forums. I'm a newbie to smokin so I've been reading the forums non-stop all week since I placed my order. Certainly seems like a great community and resource.
Got a nice 10lb Packer from Walmart yesterday. I'm taking the day off to babysit my new toy while I make my first brisket tomorrow. Will be Brewing up some Homebrew Black and Tan as well seeing how I need to leave the thing alone for 12+ hours. Wish me luck, I'm sure you'll be hearing from me.
Welcome Schroeder!
Brisket will be a little tricky for your first cook. Keep it Simple! Keep the door closed and don't be surprised if it takes 15 hours plus for a 10 pounder. Remember the Smokin' golden rule; It is done when it is done. Read and ask questions and have fun.
Brisket will be a little tricky for your first cook. Keep it Simple! Keep the door closed and don't be surprised if it takes 15 hours plus for a 10 pounder. Remember the Smokin' golden rule; It is done when it is done. Read and ask questions and have fun.
Hi everyone. New to the forum and new to smoking. I've had my SM020 for a week now and love it!! Did baby back ribs the first weekend (good but I can do better) did a pork shoulder yesterday for pulled pork. It was AWESOME!!!!
Can't wait for next weekend. The wife is impressed!!
Been reading A LOT on the forum and have learned many valuable things.
I am in the planning stages now for a shed to put the smoker in (many good pictures of set-ups on the forum).
Thanks to all you veterans of smokin for posting your tips here so us "newbies" can learn. This is a great site.
Steve
Can't wait for next weekend. The wife is impressed!!
Been reading A LOT on the forum and have learned many valuable things.
I am in the planning stages now for a shed to put the smoker in (many good pictures of set-ups on the forum).
Thanks to all you veterans of smokin for posting your tips here so us "newbies" can learn. This is a great site.
Steve