In. Just hooked up an 025. Seasoned last night and set to guinea pig some bone in/skin on chicken breasts this evening. Anxious to see how they turn out.
I have been dreaming about owning a smoker for a long time, and after doing a lot of research, and looking for a " no nonsense " ( babysitting ) mean machine that would do the smoking, and all I would want to do, is relax with a cold beer and enjoy great smoked Q .
I got myself a sm025 which is big enough, and am enjoying every weekend eating the best Q.
I'm originally from Joburg south Africa, where we used to eat a LOT of meat, either bbq or "biltong" ( jerky ). So far I haven't come across anyone on the forum from the old country.
It's great to be associated with so many carnivores, "smoked that is"
I got myself a sm025 which is big enough, and am enjoying every weekend eating the best Q.
I'm originally from Joburg south Africa, where we used to eat a LOT of meat, either bbq or "biltong" ( jerky ). So far I haven't come across anyone on the forum from the old country.
It's great to be associated with so many carnivores, "smoked that is"
Hi Folks.
Where do I introduce myself and say Gooday?
I am stumbeling around at the moment.
Cheers.
Titch
Where do I introduce myself and say Gooday?
I am stumbeling around at the moment.
Cheers.
Titch
Gooday. And welcome. You're at the right place.
I already made a couple posts, but thought I'd say hi here. Hi. Been smoking for years and finally went with CS.
Thank You.
Gday from Melbourne Australia.
Another BBQ desperate.
2 Smokers,one homemade using different fuels and a Smoke-Daddy.working on an external fire box for it as well.
2 adopted Webber Kettles.
2 Webber Q's.
Spit Roaster and heaps of camping cooking accessories.
Shall do a lot of reading here.
Cheers.
Titch
Edit.
Forgot our Hark woodfired oven
Gday from Melbourne Australia.
Another BBQ desperate.
2 Smokers,one homemade using different fuels and a Smoke-Daddy.working on an external fire box for it as well.
2 adopted Webber Kettles.
2 Webber Q's.
Spit Roaster and heaps of camping cooking accessories.
Shall do a lot of reading here.
Cheers.
Titch
Edit.
Forgot our Hark woodfired oven
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Hi all. I'm Brian, I signed up a couple months ago but this is my first post. I was a meat cutter/butcher shop manager (not a super market) in my younger days. I took a career change back in the 90's.
Anyway, we purchased a used SM150 for a cafe my wife was going to open.
Just wanted to finally say hi to everybody.
Anyway, we purchased a used SM150 for a cafe my wife was going to open.
Just wanted to finally say hi to everybody.
quote:Originally posted by Titch:
Thank You.
Gday from Melbourne Australia.
Another BBQ desperate.
Welcome! Lot of great people here and a lot of good info even if you don't have a cookshack smoker. Now if we have questions on how to smoke kangaroo, we have someone to turn to.
Hi ya'll... I'm Sean from Pittsburgh area. First time smoker, long time lurker... I love to hunt, fish, drink beer, and eat Q... I figured the best way to incorporate all my passions into one, was to get a SM025, which will be in my back yard soon!
look forward to talking with you guys!
look forward to talking with you guys!
Hi all, My handle is Big Frog, a nickname I have had since i was about 2 years old. I have been smoking on a wood fired smoker for a number of years now, and quite frankly I am tired of staying up all night to tend the fire etc and still comming out with bad meat. Seems my wood smoker makes a lot of creoste and ruins the meat. I am seriously looking at buying an Amerique and just wanted to get some feedback from people who owned one. I am impressed with the fact that is American made and seeems to be almost a set and forget smoker. By the way, I live in the pine woods of East Texas. Any insights would be asppreciated
Make the jump Big Frog. 
Sorry about that.
You'll love the smoker. Set it. Take a nap. Let the remote thermometer wake you. Pull the meat. Eat it.
Good food. Easy as it comes.
Sorry about that.You'll love the smoker. Set it. Take a nap. Let the remote thermometer wake you. Pull the meat. Eat it.
Good food. Easy as it comes.
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 />
Hi everybody,
I am Ron, and I am located in SE Denver, CO. I just bought an SM045 and while it is busy smoking my first Pork Butt, I thought I would take a few minutes to introduce myself.
I moved back to Denver from San Francisco a couple of years ago and was devastated when I realized my favorite BBQ restaurant was gone!
I used to love going to Bennett's Pit BBQ in Englewood (now Centennial?) but they closed that location and the other is too far to go for me, except on rare occasions. Not sure what got me interested in making my own "Q" but the bug bit recently and I became obsessed - something I am sure is unique on this forum, right? LOL I am a "backyard chef" by my own designation, though I am not trained. I just love cooking outdoors and do so even when it is winter here in CO. In fact, when I first got back here I took a horrible fall when carrying a beer can chicken out to the grill in a snowstorm. I could have broken my neck, but I didn't - I was saved by falling on my butt, where there is enough padding to soften the fall. The chicken was saved by falling into nearly a foot of fresh snow, thus extending the traditional "5 second rule" until I could retrieve it. After a good rinse, re-seasoning and applying about 10 pounds of ice-melt (to the patio, not the chicken) I cooked what was one of my best tasting BCC's ever.
What I miss most about CA, other than being able to cook outdoors year round is the short drive to wine country. Nothing goes better with good food than a nice bottle of wine. I'm pondering right now what to heist from the cellar for a dinner of pulled pork. I'm open to suggestions, but I suspect I'll need to go light on the finishing sauce or the vinegar will overpower anything I can pair it with. My current thoughts are for white, a Champagne, or a nice California sparkling wine, as the refreshing bubbles and palate cleansing aspect, combined with the creaminess that helps tame the spiciness and tartness of the vinegar should do well. For a red, I have some very nice Merlot based wines, and I think the combination of soft tannins and spicy, dark fruit will provide a nice accent.
I travel to lots of interesting places, including China, which has given me a whole new appreciation for duck, Europe, where I get to renew my food / wine obsession and spend two hours eating dinner without feeling guilty about it, and Brazil, where the Churascarias are sooooo yummy. I am looking forward to preparing a smoked duck soon, and I suspect it won't be long before I am buying a sausage maker attachment for the Kitchen Aid mixer to try to recreate some of the flavors of far away places.
I have done some smoking (sort of) on my Fire Magic grill, but it's a bit too hot for a low and slow, though it excels at searing and charring. This is my first "real" smoker, so I am sure I'll be doing a lot more reading than writing, and a lot more learning than teaching, and for all the work of the folks on this forum who have come before me, I thank you all sincerely.
I thank you still again if you have managed to make it through this entire manifesto, masquerading as an introduction.
Cook well, eat well, live well.
Ron
Welcome Ron. Fun times ahead. And good eats.
Pinot Grigio with the PB?
Enjoy.
Pinot Grigio with the PB?
Enjoy.
Welcome to the CookShack World. You will love your new unit and the amazing results from it! 
Yes white, SE Australia Chardonnay, maybe Jacob's Creek! Pags has a good idea too!
Thanks for the introduction, I enjoyed!
Thanks for the introduction, I enjoyed!
Hi everyone,
I'm Glenn from Long Island, NY. Yeah, I know, not exactly bbq heaven. Yet I absolutely love Que, and have been making it off and on for close to 20 years now, first with a brinkmann water smoker and then a weber kettle. Some good results over the years for sure. But again, off and on because it was just too time-consuming.
Not any more! I've had my sm025 for almost 2 months now and absolutely love it. The food is consistently delicious, juicy and tender as long as you're not too much more than reasonably stupid (like me!). And the best part of all: it's pretty much set it and forget it!
By the way, I play electric bass in a classic rock cover band (for fun), and was wondering if there are any other bass-playing barbequeing fools out there?
I'm Glenn from Long Island, NY. Yeah, I know, not exactly bbq heaven. Yet I absolutely love Que, and have been making it off and on for close to 20 years now, first with a brinkmann water smoker and then a weber kettle. Some good results over the years for sure. But again, off and on because it was just too time-consuming.
Not any more! I've had my sm025 for almost 2 months now and absolutely love it. The food is consistently delicious, juicy and tender as long as you're not too much more than reasonably stupid (like me!). And the best part of all: it's pretty much set it and forget it!
By the way, I play electric bass in a classic rock cover band (for fun), and was wondering if there are any other bass-playing barbequeing fools out there?
quote:Originally posted by glennbque:
By the way, I play electric bass in a classic rock cover band (for fun), and was wondering if there are any other bass-playing barbequeing fools out there?
Howdy Glen, and welcome aboard! I know a few folks out on LI who appreciare a good BBQ, so don't lose faith - good food, good friends and good wine pretty much transcend geographic boundaries. I'm new to this also, and I'm also a (very) beginning guitar player, but one who loves the blues. I can't think of a better way to spend an evening than good blues and good BBQ.
My gal Lisa plays bass and between her and my son and hers we can flail out an occasional tune, but it's usually better if I sit out and cook instead of play.
Cheers,
Ron
Hello everyone, Jimmy from Norton KS. Got laid up here recently and told my wife I was going to look into smokers. You know, check out the Bradleys and such, that I had heard about. Well, one thing led to another and here I am with an Amerique on its way to Kansas. Boy is she gonna be surprised. I can't wait to get started. This site is a huge asset.Thanks averyone for the info.
quote:Originally posted by jdaniels:
Hello everyone, Jimmy from Norton KS. Got laid up here recently and told my wife I was going to look into smokers. You know, check out the Bradleys and such, that I had heard about. Well, one thing led to another and here I am with an Amerique on its way to Kansas. Boy is she gonna be surprised. I can't wait to get started. This site is a huge asset.Thanks averyone for the info.
Welcome aboard Jimmy!
He he, yep, I don't doubt there will be a surprised reaction! Just to make sure it's a happy surprise, I'd make sure you have her favorite BBQ meat ready to go, LOL.
Enjoy your new smoker! I have had mine for less than a week (SM045). I made a pork butt the other day that I got just a tad overcooked, but it's good stuff! Right now I am getting a chicken ready for the brine pot and that's tonights dinner. Tomorrow is brisket, assuming I can find a good one locally.
Cheers,
Ron