The smoker is excellent and easy to use. Set it and forget it. The Charcoal Store has a good reputation and will stand behind your purchase...as will Cookshack. You will thoroughly enjoy your new smoker. You don't yet realize it, but you just kicked your cooking results up a notch. Enjoy.
Thanks Pags for the good words. I guess impatience sets in a little when you have your heart set on getting started with something new and you end up having to wait longer. Vicky at the Charcoal Store has been great. Sooner or later I will be rolling!
My name is Craig and I'm a proud owner of a Traeger Lil Tex Elite, Weber E670, and New Yoder YS640.
I'm new to grilling and hope to learn a lot from everyone here on this site.
I'm new to grilling and hope to learn a lot from everyone here on this site.
quote:Originally posted by Pags:
Well. A lot of us here will vote for the Cookshack. But you're not comparing apples to apples since some of these things aren't similar products.
The Primo is a grill not a smoker.
The Big Green Egg is a grill and can be used to smoke, but from what I've read on their site, it can't smoke below 300* (BGE users can verify if this is correct). We smoke pork butt, brisket, ribs, tri tip, fish, sausage, almonds, and many other things at temps as low as 225*, 180* or lower.
The Bubba Keg is a grill not a smoker.
The Cookshack is pure smoker for traditional barbecue.
If you're looking to smoke, why buy a grill? If you're looking to barbecue low and slow, the Cookshack produces great product with no baby sitting required. Throw your stuff into the smoker, walk away, and let your remote thermometer tell you when it's done.
Conversely, you won't grill steaks in a Cookshack. So I guess you need to figure what type of cooking you desire and go from there. If you already have a grill, then I'd recommend a pure smoker, and specifically the Cookshack.
Well said!
New Cookshack owner (025) smokette. First smoke is in as we speak. Long time smoker, but new to a Cookshack. Glad I found this forum. Lots of great advice and recipes. Looking forward to sharing and learning!
Hi all, my name is Steve. West Michigan is my home and I have served my community for over ten years as a police officer (hence the 'pig' in my title...even we can have fun w/it!)
After spending too many saturday's tending the fire in my offset smoker, I convinced my wife to let me buy something different. After finding a CS008 on Craigslist, I did some research and found the CS forums. I couldn't call and buy it fast enough.
After the traditional PB, I watched Smokin Okie's video on trimming spares into St Louis style ribs and had the best ribs (according to my wife, who is quite the critic). And a big thanks to all the advice posted on here, it's helped a bunch. Smokin's 101's are a must read, and it's a shame I didn't find these forums sooner.. So I am now out of the lurking darkness and into the light.
After spending too many saturday's tending the fire in my offset smoker, I convinced my wife to let me buy something different. After finding a CS008 on Craigslist, I did some research and found the CS forums. I couldn't call and buy it fast enough.
After the traditional PB, I watched Smokin Okie's video on trimming spares into St Louis style ribs and had the best ribs (according to my wife, who is quite the critic). And a big thanks to all the advice posted on here, it's helped a bunch. Smokin's 101's are a must read, and it's a shame I didn't find these forums sooner.. So I am now out of the lurking darkness and into the light.
Welcome Steve... from another cold weather smoker up near Traverse City.... You will enjoy the 008 in any kind of weather.
Hi All,
I am new to real smoking although I have smoked ribs and brisket a few times on my Weber. I've been lusting after a cookshack for a couple years and just finally got an AmeriQue.
In the last week I made pulled pork, ribs, and last night brisket with burnt ends.
I LOVE this thing!!!!
P.S. Thanks to all as I would have been totally lost without all the info on this forum
I am new to real smoking although I have smoked ribs and brisket a few times on my Weber. I've been lusting after a cookshack for a couple years and just finally got an AmeriQue.
In the last week I made pulled pork, ribs, and last night brisket with burnt ends.
I LOVE this thing!!!!
P.S. Thanks to all as I would have been totally lost without all the info on this forum
Howdy from Illinois. I'm new to smokin but been grillin for many years. I am the designated griller at our family functions. I enjoy cooking & eating, especially BBQ. Had my 1st taste of smoked brisket (bootheel of Missouri) almost 40 years ago. Have had a soft spot for good BBQ ever since. Just ordered the SM025 as a birthday present from my wife. I decided on the SM025 based on reputation, reviews, and most importantly, it's Made in the USA, just like me. My intentions are to use the Smokette year round. After lurking for a bit I decided to register. A hat tip to all the kind folks that take the time to post & are willing to share their knowledge. Thank you kindly, Paul
Welcome!!!! You Have found a great family here! There is a wealth of knowledge here and everyone here is more than happy to help you on your Cookshack cooking adventure!
Hello from Delaware!
I have been retired for a week (YEA) and my wife and I are in the process of buying a B&B in Vermont (hope to close on Nov. 1).
I have a lot of experience cooking on ceramic grills (BGE & Primo) and use a BBQ Guru to control temps for lo-n-slo cooks.
That said, I want to step up my game for the B&B and make smoked trout a signature appetizer and start smoking sausage, etc.
I am hoping someone can advise me if there are special considerations about what cooker you need to get to comply with commercial safety/health requirements. I am really interested in the SM160, but I am not sure I can afford it right after buying the Inn.
I also have a general question about cooking times. I bought the Gettin Smokin, CS cookbook and they give many times in terms of times per pound, when starting with something like 4 ea, 18 pound roasts. If you are cooking 60 pounds of meat at 180, 600 minites sounds about right, but what happens when you are just cooking just one? I cannot believe an hour and 40 minutes gets it.
I have been retired for a week (YEA) and my wife and I are in the process of buying a B&B in Vermont (hope to close on Nov. 1).
I have a lot of experience cooking on ceramic grills (BGE & Primo) and use a BBQ Guru to control temps for lo-n-slo cooks.
That said, I want to step up my game for the B&B and make smoked trout a signature appetizer and start smoking sausage, etc.
I am hoping someone can advise me if there are special considerations about what cooker you need to get to comply with commercial safety/health requirements. I am really interested in the SM160, but I am not sure I can afford it right after buying the Inn.
I also have a general question about cooking times. I bought the Gettin Smokin, CS cookbook and they give many times in terms of times per pound, when starting with something like 4 ea, 18 pound roasts. If you are cooking 60 pounds of meat at 180, 600 minites sounds about right, but what happens when you are just cooking just one? I cannot believe an hour and 40 minutes gets it.
Welcome aboard BobS.
Congrats on your retirement and B&B.
I have a FEC-100 and love it. I'll tell you how I figure my time.
Take your largest piece of meat, in your case an 18# roast, and figure 1-1/2 to 2 hours per pound. First off, I would cut that big thing in half for 2-9# chunks. I usually cook at 225-250F.
Congrats on your retirement and B&B.
I have a FEC-100 and love it. I'll tell you how I figure my time.
Take your largest piece of meat, in your case an 18# roast, and figure 1-1/2 to 2 hours per pound. First off, I would cut that big thing in half for 2-9# chunks. I usually cook at 225-250F.
Thank you kindly for the welcome Mike.
Gunny,
Thanks for the welcome. I'm sure I will learn a lot on the forum!
Thanks for the welcome. I'm sure I will learn a lot on the forum!
I ordered my SM025 yesterday and am anxiously waiting. In the meantime, lots to read in the forum. Not wanting to be a "lurker," so hello!
Welcome to the new owners, don't forget to give us a little insight into who you are and where you are. We like to keep it a little more friendly/family like around here.
Welcome!
For other new owners, if you haven't, please pop in and tell us who you are.
Welcome!
For other new owners, if you haven't, please pop in and tell us who you are.
Of course, Smokin! Been living in Washington, DC, for about 7 years now. I've wanted a smoker for a long time but condo living downtown isn't the best place to do it, especially given the DC Fire Codes (no open flames!) and dealing with the condo association. Even considered moving just to have the outdoor space to 'que, but the conveniences of living downtown are just too good to give up, for now. I never really thought about an electric smoker until recently. After lots of reading about CS, I'm kicking myself for not getting one sooner. Looking forward to learning and sharing my own experiences with this group. This is a great forum with lots of good peoples!
Hello everyone...
I live in New Mexico and I have been BBQing for about 15 years. The last 10 or so have been on a BGE large. I love it but I am looking to "up my game" and perhaps get in a contest or two. Really looking hard at the FEC 100/ 120. This forum has been really useful.
Scot
I live in New Mexico and I have been BBQing for about 15 years. The last 10 or so have been on a BGE large. I love it but I am looking to "up my game" and perhaps get in a contest or two. Really looking hard at the FEC 100/ 120. This forum has been really useful.
Scot
Welcome to the forum!! You will LOVE the FE cooker you get, either the 100 or 120!! I really love mine!
just ordered the Smo25 Looking forward to playing with it and not baby sitting it.