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I'm Jake, work for Union Pacific Railroad in Salt Lake City, Utah. I had the pleasure of working with many out of counrty visitors during the 2002 Winter Olympics and was able to feed some of them on good old "Q" and Dutch oven food that we are famous for out in these parts. Active in family, church, Qing, Dutch ovening and ham radio in that order.
Hi, I'm Paul, now from Southern California.

I got to be real partial to bbq when my wife and I lived in Houston and traveled to Austin and the nearby Hill Country. Up until October, I was just a specialist -- I only ate. I never smoked and hadn't grilled in decades. When my sister-in-law's boyfried said he was getting a smoker, I figured it was time for me too. And for me, Cookshack seemed ideal. The Los Angeles Times food critic's very positive review about his experiences with his Smokette led me to the Cookshack website.

I've had my Smokette about a month, and I'm happy with the results of my efforts. (pork butts, brisket). This website is so very important. I appreciate all the hints, help, recipes, humor, and efforts of people who post here. My thanks to you all. (My friends who are eating all the food I'm smokin' thank you too!)
Smiler
I bought myself a Smokette a couple of years ago. I liked it so well that I bought my Dad one too. We both go in cycles, use like crazy then take a break for a while. Love the forum and all of the good advice. We're
both in central Illinos, pops is semi retired and I am an operations manager for a large company. Gettin ready to make some Canadian bacon and two turkey breasts this week.

See you soon,

Charlie
Wow-

I just skimmed through this thread, and it has been over a year since I posted in the Roll Call.

And guess what? I,m off to New Jersey again in the morning for Thanksgiving. Just in time for a snow-storm up there. Leaving Tampa when the weather is as nice as one could want.

Hello to all the newbies- I know you will enjoy your Cookshacks and the forum as much as I do.

Have a nice Thanksgiving you all. I'll be lurking on my daughter's computer in the Northeast and trying to keep warm. Roll Eyes
Hi there, as you may tell from the moniker, I live in Idaho, the northern panhandle, squinched between Spokane, Washington and Missoula, Montana. Just got my first smoker from the wife for Christmas, a Smokette, and have already smoked three batches of jerky, two salmon, and am prepping for 10 pounds of baby back ribs tomorrow for dinner.

I am an Aries, into cultural sensitivity, rainbows, Ms. Cleo, Bob Ross and puppy dogs...NAH Just kidding, I am stoked (pun intended) about smokin. My gig is technology sales management, I have been in the tech game for 15 years and hope someone acquires my company so I can retire on the stock options.

This board has been extremely helpful with regard to recipes tips and tricks...you guys just flat out rock.

Thanks much, I look forward to a fleet of Cookshack smokers somewhere down the road.
Dr. Mac here. Don't know if anybody will read this since I didn't see the post until there were already three pages of posts. I'm a lurker on the forum & I'm somewhat of a newbie to using a cookshack smokette. I've smoked & barbequed food for several years, but only recently invested in a smokette. I've done canadian bacon, four racks of ribs, a couple chickens, & some deer jerky in my smokette. I've had it for less than a year. I've always used an old refrigerator with a hot plate as a smoker before I got the smokette. Still use my refrigerator smoker for large batches, but the thermostat on the smokette sure is handy!!
Jim here, got my cookshack today at my local Carbelas. It's out on the porch seasoning now. have some sam's ribs rubed and in the frig. Been lookin at buying a good smoker for a while. Have a big chief I have used the last couple of years but It's not designed to be used the way I was trying to use it. (rapped in a insulating blanket to get the temp up.) Wife got deployed the the gulf with her Nat. Guard unit so I had some extra cash. Can wait till I can try it tommorrow. Smiler
Howdy all,

Got a WSM two weeks before Christmas and have really been enjoying it. Found your group as a result of the TVWB group...and joined your's also. Two heads are better than one! Am enjoying and learning from both groups and I must say have never seen a two finer groups of people that are willing to pass on their knowledge to us young pups just starting out.
How's everyone? Pete here. Found this site last spring and it has helped me greatly !!!!! I live in Victor N.Y. ( near Rochester). Love Q'in, my parents are from Germany where they smoke EVERY meat and fish possible, I love it. Married with 5 kids, 22,21,19,19,17. They all love going to our local BBQ joint in Rochester the Dinosaur Bar-B-Que, good food and drink with a great variety of both. Also has jazz bands (and plenty of Harleys outside in the summer). Thanks to Smokin and everyone for all the help.Hey if anyone out there hasn't tried smokin a whole bologna give it a shot, it's the bomb !!!!!!!!!!!!!! Pete Smiler Wink Razzer
Michael Macdoanld from Calgary Alberta Canada. We smoke summer and winter. Married to the Lovely Donna with 2 kids and I love my Cookshack , Andi and Cookshack�s Donna!!!!
I bought my Cookshack because of the quality of the information in this forum and have not regretted it for one second.
Presently have a stainless 50 series and hope to move up to a bigger one soon.
Hi All,
I just bought a Smokette in early December (couldn't wait till Christmas!). I've done a few things in it: Chicken, Ribs (2x), Jerky and some Salmon. Yup, farm raised Andi, but only with the finest dog food money can buy... hehehe Big Grin

Anyway, I'm a avid hunter and fisherman and I am looking forward to smoking some venison sausage this week! I also ordered that Hi Mountain Buckboard Bacon kit -Can't wait till that comes in!

I've learned alot on this forum. Thanks everybody!!!
Hi to all the CS nation!!! My name is Micah. I was born in Asheville, North Carolina, but I have lived all my life in Australia due to the fact that my parents are Baptist missionaries. I had done a few smoked steaks on a hooded gas grill, but most of my BBQ experience has been with straight grilling until I got my Smokette 2 about 3 weeks ago. It sure made Christmas dinner a time to remember!!! I was originally just searching the net for beef jerky recipes and then came across the CS website and started looking the the different smokers and I finally decided to get one, and I am so glad I did.

Cookshack rules!!!!

Micah from Oz
Hi all,

I've been lurking here for about 6 months while contemplating buying a cookshack. Finally bit the bullet and bought a smokette. It arrived last week and I was impressed with the quality - built like a tank! I seasoned it last weekend and bought 3 slabs (3.25 pounders) of spares on sale at Safeway for $1.29/lb. Asked the butcher there if he could trim them St. Louis style. He didn't know what that was. Kind of like a mechanic not knowing how to change an alternator? Anyway, the full size ribs, cut in half, are now marinating in the fridge with 1/2 cookshack spicy chicken run and 1/2 rib rub. I'm looking forward to tomorrow! I've learned alot while lurking here so now I hope to put the knowledge to good use! Thanks for the great forum!

Ax
I'm Jack Rogers. I promote and run barbecue competitions. I am also Jim Minion's cooking partner and as Jim says we have been lucky enough to have have done pretty well the last few years. We have cooked at the Royal, Jack, and I even met Smokin Okie when we were cooking at Memphis-in-May 2002. I have been cooking for many years and have cooked on almost everything.
Jack
I'll take that challenge, Smokin'Okie!!

Hi, everyone, my name is Rich, and I am addicted to bbq (just ask my wife!) I live in California with my wife and two girls (3.5 yrs and 20 months.) I have been grilling outdoors for about 20 years (and I'm only 34), and working on my low 'n' slow technique for the last four or so (with most of my "practice" coming in the last year.)

My current cooking arsenal includes a weber kettle which I have modified, and a Klose offset. I will be getting a ceramic cooker in April which will take on all of my grilling duties as well as cooking low 'n' slow (the Weber needs some work!) Here's my modified Weber:



If I can figure out a way to sneak one into the backyard and keep it concealed, I'm very impressed by all the things I hear about the Cookshack units. Until then, I look forward to sharing tips, techniques and recipes with all of you.

Happy Q'in to you from California!

Rich G
My name is Jamie Crane and though I live in SE GA, I am a Missouri native. I own two webers a kettle and a gas. I am looking at getting a smoker soon, but not soon enough. When I am not at sea I have been known to lurk in the shadows here grabbing recipes and getting fatter! I also spend time at stangnet and avsforum. I am also a founding member of the family BBQ team 3 Hog Night. We are a local team from Canton Mo and spend as much time drinking beer as we do prepping for a contest. We have a couple trophies, but what really counts are the memories I have spending time with my Dad and brother doing what we all love: drinking beer and cooking!
Hi I am Vernon Miears, grew up in southwest Texas where mesquite is the order of the day. We live here in Austin where the family likes the urban setting, and we can just be a face in the crowd. I work for The Texas Department of Public Safety, and run a satellite earth station for them with about 1300 remote sites, some on R.V.s. I used to like to hunt till it got too expensive, fishing is ok when there is time, guns are fun, radioes and computers get most of the spare time when I am not cooking. I like to cook so much, I was warned at work for cooking steak on the clock, funny thing the boss was there and liked the meal though??? Eeker I also have a webber kettle and a double barrel offset that I built myself out of hi pressure pipe. I like my smokette only had it about two weeks. I learned about cookshack on the bbqnfools.com website. I'm sure I'll find a use for the offset, maybe a boat anchor or lawn orniment, or one of those rare moments when I want to do something exotic...I like the forum a lot of good info here.. Smiler Smiler
hello everyone,

my name is Ron and I'm from amarillo,texas have had a smokette for about 8 months best thing I ever bought!!! I am a Railroad Engineer for BNSF Railroad so I don't get to the forum to much, but get here when I can. Well gotta go check my ribs found them on sale today at united 89 cents a pound so I stocked up!!!! Smiler
Hello all,
I'm Earl from Seattle WA. Just received my Smokette Monday. Have done a couple batches of ribs, a brisket, and two pork butts are in there now. I'm very pleased with the results so far! My times are running quite a bit longer than others report on this group but it seems to be working OK. Reaches 206 when set at 200 and 257 when set on 225. Is that in the "normal" range? I know it's done when it's done!! Smiler
Thanks to everytbody for their help and ideas. I'm Chuck, from just west of Philly. Love my "Q"... and most types of cooking, with a stomach to prove it. Recently I have been investigating the possiblility of doing "Q" in a concession setting.

I don't have a CS. Had one on order and changed my mind as I wanted a bigger one. Not gonna' be easy in my township and surrounding area.

Love this forum!
Hey Guys
Many of you have probably seen me post on the BBQFORUM and I've been a lurker here and on the Egger forum a bit. I'm a critical care respiratory therapist at Childrens Hospital Mpls. MN and live in Hastings, MN. I like hunting & fishing, bbq & blues, beer & brandy. I don't have a cookshack or an egg but I built about the best damn smoker i've ever had out of a commercial warming oven and it's a gas assisted woodburner and love the hell out of it. Hope everyone stays in the smoke and has a great summer full of bbq
Good Q'n
Jon
Hi ya,
Donald Maclaren here. Software engineer and 1st time owner of a smokette 008 for a week now. Aactually, I had some paint chip the first use and called CS. They are sending me a new 009 sinec they want to make sire all is ok.

Anyway, I have been smoking all day every day. I will turn into a smoker is I'm not careful.


What a great company. Waht a relief to do business with a business that really cares about i's customers. A++ to you CS
Hello everybody! As you can see below, we live in Washington State, approximately 20 minutes from the Ocean. We have great salmon fishing locally!

"We" consists of my beautiful bride & two sons. We have no cookshack in the arsenal yet, but we do use a home brew off-set metal smoker.

I am a BBQ cooking newbie, having been a die hard fan of Q since Mr. Beal (sp?) ran the "Wild Boar" in Seattle. We sure miss the place!! (Hey ej--you ever get to frequent the place before it closed?!)

I really enjoy the "way too spicy" side of food but computers, and cooking are my main interests. Of course, a good baseball game or a day of fishing are hard to beat! Also, as you can see, I take after Smokin'--I like to write.... (Sorry Smokin, but it takes the heat off of my long posts!! Wink )
Been on this forum 1 year next month and can't begin to tell you how much I've learned about Q in that time.

I'm proud to say that because of all the helpful folks here, I have never had a bad piece of meat come off my smoker.

For the newcomers, just wanna say welcome, and you won't be sorry you joined this "family"

As we speak I'm tending a pork shoulder and boneless butt to celebrate the 4th of July. Can't think of a better way to spend the holiday...Q, slaw, beans & beer. What a day!!

HAPPY 4TH OF JULY EVERYONE ! Smiler

Ken
Hi!
Lynnae here to say my CS has made me one happy camper and thanks to y'all I'm probably going to get fat now that I am eating all this good Q. Wink

Anyway I wanted to be counted on the roll call and say how happy I am to see all the support you give, even to those without a CS currently. I guess it's all in the name of good Q!

I am a chef and have been cooking in restaurants and catering for 20 years and the one thing that keeps me going in this insane industry is that there is always something to learn and this forum is one real good example.

I hope everyone had a good 4th. I fired up some racks of spare ribs and they came out GOOD! I thought I'd try putting a piece of charcoal in with the chunks and the results, I thought were great although I had nothing to comapare with.

Good eat's a frosty beverage or 2 and some good friends made this a great 4th.

All the best to everyone

lynnae Smiler Wink Smiler
hi everybody! my nameis michael. i have been queing professionally for 7 months now. from "never done it" to "for a living" in a whirlwind of one month. my wife and i saw this place for sale, and jumped on the chance. since then, i have learned soooo much! mostly from reading this forum. now, i am proud to say people all over the low country come for miles just to eat our q. couldnt have done it without all of you! dont have a cs, but will get one if i ever change locations. our restaurant was built around this huge smoker! i use a combo of apple and mesquite. mmmmmm. also created a spicy mustard sauce that i will share later... thanks for al the help! check us out on line at www.coffeebluffbbq.com
"loving the Q life"
Kevin Taraszewski, Boardman, Ohio. My cookshack (model 50) arrived the Thursday before Easter Sunday. I have used it EVERY weekend since for at least one meal. I have a Klose offset on order. I like variety and the opportunity to learn as much as I can about my passions in life, of which BBQ is one. Have made several posts since purchase mainly helping newer people since I am just ever so slightly out of that stage so my concerns,issues, and successes are still fresh in my mind.
Kevin
Kevin Cool
Hi, most of you know me: I am Donna Johnson and I am a co-owner of Cookshack along with my brother Mark and Stuart (who is not my brother but he is a joy to work with).

I am going to go all mushy here. My Mom and Dad started Cookshack in the 60's. It literally started from nothing, in their backyard. Mark and I joined the business in 1980 or '81, I can't remember. My Dad was one of those entrepreneurs who could not delegate a thing and they were killing themselves. Mark and I took a huge load from them, and we saw sales increase rapidly. My parents died in a boating accident in 1985. Stuart joined us in 1990 (?) or thereabouts. Here is the mushy part: my Dad would have absolutely loved this Forum. He had a vision of making a smoking machine that everyone could use to make great barbecue with no mystery. From what you all are saying, he did it. We at Cookshack do truly think of you as part of a great big bbq family.

Now I am dripping tears and have to stop. Sorry for all this, I know some of you are thinking Too Much Information!

Donna

PS The spice blends and Spicy Sauce are my mother's recipes. My dad invented the smokers, but Mom gets credit, too!
Let's see those OTHER companies match that.

Thanks for the story Donna.

Hey, question, does CS have any photos from the early days? A suggestion is to add some of this info in your monthly newletter and add to the site. Great story. Now go get a tissue Wink

But I was gonna give you a hard time about taking so long to post then I said to myself "HEY" dummy, it's your turn. Actually I hadn't posted because I wanted to hear your stories, not mine Wink

Hi There, I'm Smokin Okie, but you knew that Big Grin

Been barbecuing/smokin/grillin ever since I first fired up the weber in the family's back yard in the 60's. Eventually got an ECB (El Cheapo Brinkman) and work on perfecting simple Q. There wasn't anyone around to ask, everyone kept their secrets and there weren't any Low and Slow books. Along the way, traveled the world (over 100 countries) learned about food and how everyone else does it, taught a little about Q'in and then this internet thing comes along. Worked with a few teams in contests, became a Certified Judge (with Mrs. Smokin') and the story grows every year.

It's my absolute pleasure to share any knowledge I have about Q. When my wife bought my first Cookshack at the Okie State Fair, I hadn't heard of CS. But my wife wanted to see more of me instead of seeing me go out the door to stoke the fire on the offset.

After a while, I bugged Donna on the original forum (it's fun to read some of that old stuff now and then, but I REALLY prefer the new forum):

Original CS Forum

I truly love the people at CS, they're great to work with and work real hard and they have more surprises in store for everyone and we ALL make this the best Q'in Forum on the internet.

Give ya'll a virtual hug and pat on the back from me.
Hello
Hope ya'll don't mind a stray bullet head posting on your forum. Big Grin I've been lurking here for quite some time and you have a real neat little smoker. I would definitely consider adding it to my arsinal in the future.
Well I've been grilling for many years but just in the last year have become familiar with the wonderfull world of low and slow (real barbecue) I own a Weber Smoky Mountain, a large New Braunfels grill, and a brinkman smoke king converted with an afterburner. I use the brinkman for jerky mostly. I found the High Mountain Jerky company through this site. I have the vidio so I am familiar with Smokin Okie. Good job with the vidio smokin'.
Well I hope to contribute in future so keep up the good work and I will talk to ya later
Been lurkin around here for ages, and just stumbled on to this thread. I boulght my Cookshack a couple of years ago at Cabella's, based solely on what I read in this forum. At first, I missed my ECEBS, but with a little practice and a lot of advice from the column, I'm turning out some mighty fine Q, if I do say so myself (and I say it quite often). Last week, I did 13 pounds of ribs in my Smokette. Started 'em in the mroning when I first got up, and came home at lunch time and took em off. Everybody that tasted em said they were the best ribs they ever had, and considering that I run with a pretty BBQ-minded bunch of suthren exiles, that's quite a compliment...more to the Cookshack than me.

Donna, you can be rightly proud of the good name of your Daddy's company, and the fact that it draws so much attention from somebody as dedicated as Smokin is a pretty good testimonial, not just to the product, but the people, too.

And I love the new website look!

So if you folks got this far, let me ask you. Why are you all sitting around reading this when you could be out Cookshack'in up?
Hey everyone, I've been on other posts before and this is a real nice one, looks like you can get some good information here. Well I am an operations manager at a trucking co in upstate NY and I have a BBQ catering business I run on the weekends. I also do a lot of street fairs and food fest's. I have 3 trailers for my business a 30"x8' Klose trailer, 8' rotisserie trailer and a 12 ft box trailer to haul all the pot and pans. Well enough about me let's get on with the BBQ talk.
Hello all:
I first started smoking & curing food in 1991, while I was on an 8 year live-in assignment in Saudi Arabia (land of the no Pork). My first success was making a mock ham out of turkey. The first turkey was such a success that I seemed to smoke a turkey every other weekend and all of the Americans in the compound would show for our bi-weekend party (15 families plus 25 comuters). The leftovers would end up at my Louisiana buddies fridge for a gumbo that he would make for his bi-weekend party. Little did I know how easy life would have been if I had a cookshack smoker on my front porch, not to mention the amount of sleep I could have gained.
I have now moved my family back to the good ole USA and I now commute back and forth to the Middle East to work. On my 35 days off I spend my time enjoying smoking and eating all types of foods.
Hello everyone - JohnC from Indy here. Bought a smokette 009 for my father (more-so for myself) last Christmas. What a great addition to the cooking arsenal! I will be giving up a 17yr position in the computer/networking field to attend culinary school full time starting late Sept. Quite a career move but I have done plenty of soul searching and research and know I'm making the right decision. No other field have I found where people enjoy what they are doing like those that are in the culinary arts. Wish me luck! I'll be attending the 4th rated Culinary Academy at Sullivan University in Louisville KY. Hope to trade secrets with many of you over the next few years. This place is great! A wonderful place to exchange ideas and learn about the art of preparing great food!

Thanks cookshack nation! JohnC
Cool OK didnt know about this til now, Okie. Anyway, 41, married, daughter 20, son 13. daughter 3. Wife in health industry. I am security officer at same hospital in a small Arkansas town. (are there any big ones?) My hobbies include fishing, camping, playing with kids, making my wife smile, winemaking, gardening, BBQing, church, etc. A friend just became a Cookshack dealer and demonstrated for me so I had to have my own. I was in the man's Air Force for a few years in the 80's and now wish I had stayed, although I would take nothing for the other experiences I would have missed. I guess that covers it well enough...howdy ya'll! Razzer
Hello to everyone
WOW!!! talk about covering the world and all the different lifestyles on one forum. This is awesome. Well lets add one more. The name is Mike Murphy and I live in a small town in Vermont. Have had a wood BBQ for many years. Been a smoker for all of three weeks now. still have a long learning curve ahead. I am an avid fisherman and do some deer, bear, and bird hunting. On the internet most every day, night. ebaying, investing, learning and keeping updated on a bunch of forums.
Enjoy this great forum, keep it up.
Todd S. from a little town in South Dakota ( lots of wind cold and NO bbq joints!). I have been smokin' for almost 13 years on one type of smoker or another, thinking about making a living out of it. Made the mistake of complaining about my cookshack on another forum, they draged me kicking and screaming(just kidding) over here and sat me down to show me the finer points of using my cookshack. Still have not mastered it but makein' some good food in it now. looking forward to learning more.

I live to hunt, fish, camp, and barbecue.
I have an engineering degree, and build and sell smokers-not an expert-just a part time hobby-learned how to survive in the 70's in the service and made a hobby out of it. I work 9 hours a day, bartend three nights a week (Mon-Wed), brine my meat, and sell out of my front yard on Sat & Sun if not doing a party-Hooters and Texas Roadhouse did not start out with 500 franchises-just one business and expanded......... Big Grin
I have been lurkin around here for the past few months. Just got back from Alaska
fishing and a friend smoked some salmon for me using a CS. So with the Salmon
and some brisket he sent home for the wife he has converted me. Maybe I should
say he has converted my wife. I will have a CS vary soon.

Bob
Colorado
hunting, shooting, fishing and soon to be smoking
Hi! I'm new to Cookshack. Considering it as a commercial smoker for my planned bbq restaturant. My current "Q" tools are Weber Charcoal and Gas grills and the Smokey Mountain smoker, TEC infrared grill, a Rinnai (Japanese) Yakitori infrared Grill and a Southern Pride Smoke Chef. Current home location not conducive to large wood-burning offsets. I like all kinds of BBQ - southern, asian, and south/central american. Now live in Stamford Connecticut (just outside if New York City) where there is really no BBQ. I'm lucky to have lived long enough in Memphis TN during the 80's where I got educated in BBQ. My wife is from a small town in Arkansas so we get "recharged" at least twice a year when visiting friends and family. This site (along with Chris Allingham's virtualweberbullet.com) are the two "godsends" in the internet. There are so many interesting methods and variaties in "Q"ing and I want to try as many as possible. Thanks y'all.
Howdy all! I'm Nanook of the North (Fairbanks, AK). Got my CS this summer and have been in Q heaven ever since (after the boys set me straight). The last smoker I had was a 12 year old snowmachine, which is no longer with us. I had been to Big Daddy's so much I figured I had to do my own when he would close to do the State Fair. Cheers
whew...i have finally joined in the fun...bought my smokette at the big show in jacksonville last spring and haven't stopped smoking!!! smoke, smoke, smoke, what a way of life...can't keep the co-workers from major orders...i prepared 4 chickens and 2 butts for a wedding reception this week{we eat q down in the south all the time for all the right reasons} and the week before it was three butts and three chickens for a new house warming party...man i love my cookshack...good to meet everyone on the board...and good cookin...i will be a regular here if i am not the gator country web site...go gators.... Cool
Hi everybody, I am a new member, was given an ECB a few weeks back, so I decided to get on the net for info, and boy did I find some. I live in the heartland, "The Racing Capitol Of The World", 25 years as a Hoosier, transplanted from the Left Coast. The funny thing is that until I found the "World of Smokin'", I had never even heard of a CookShack. Now I have to have one. I am pushing for Christmas Big Grin . Untill then, I am going to have to limp along on the ECB. Maybe if I screw up a few good pieces of meat, and complain about not having consistenent cooking temps because of the coals, it will help my cause Wink

Nice to meat you all!!

Indy Al
Zacher here. Lawyer type for computer company; been cooking since age 10. Just got a new smokette about a month ago. Unfortunately, it "lives" at my Adirondack Mt. weekend home - no balcony or patio in my NJ condo Frowner But I have "custody" on the weekends!

I got interested after one of my buds brought up some smoked pork loin chops-awesome, and since discovering Oscar's Smokehouse about ten miles away in Warrensburgh NY-its been on the Food Channel, and makes awesome smoked ribs, and the best jerky I've ever had. (Most people leave my place for the weekend and have cramps in their mandibles from chewing it!)

Have had great success with brisket, pork loin chops, chicken breasts, stuffed mushrooms, and salmon. Cheese was my only flop to date. Zacher
Late for RollCall sorry. Here I am, present between naps.
I am going on 71 years of age, retired since 1989 and decided to pick up cooking as a hobby. A few years back I discovered that BBQ could be a wonderful way to cook for my family, and I also added salmon smoking to my culinary misadventures. I am not very good at it when compared to you experts, but I sure enjoy it, and now with this forum, I have no more excuses for screwing up.
Thanks for a great forum, and a great bunch of BBQers.
Mike
Hello all. I am an avid do it yourselfer type who likes cooking about as much as some like to eat. I have over the last couple of years purchased "cheap electric then a cheap charcoal smoker" from wallyworld. I didnt care much for the electic model at all but the charcoal one is the reason I am going to take the plunge and buy me a GOOD one. I have had some success making ribs, brisket,ect, but I want to move to the next level. I am considering CS, and to be honest 2 others. At least I have it narrowed down to 3. lol. This forum has moved CS to the top of my list.
DP
I don't check in here too often but my husband & I are outdoor cooking fanatics. I wear a lot of hats - these days I am busy doing too many things. I manage the online store for Erika's Deli, a European specialty food store in West Michigan; the holidays are pandemonium! We have lots of hard-to-find ingredients, incredible air-freight cheeses and wierd German food. The Cookshack & I have been providing a plethora of smoked whitefish for pate for the holidays. I also founded and am still an owner of Mrs. Dog's Products, now based in Tampa. I was the first white person to market a jerk marinade in the U.S.. I also admit to being a Big Green Egghead and like to spend as much time as I can back in South Florida, where I (sort of) grew up.Unleash the Flavor!Erika's Dekicatessen

Happy Holidays to all! JCA Cool
HI,
Bob here from "the Outer Banks" of North Carolina. Lots of good BBQ here in the "Tarheel State" but since I have had my Model 55, I have blown away all my friends with my smoked pork. Best smoker I have ever owned and the customer service is great! Nothing but praise for the smokers and the the product they produce!

Panthers this week! Cool
Hi, I'm Andy from Ethridge,(Southern Middle Tennessee). A group of guys and I smoke 3,000 lbs of Boston Butts for our Labor Day Festival. I've been doing this for 27 years and not a bad year yet. I have been shopping for a smoker since May and ordered a Smokette a week ago (the forum was a big part of the desision). I have to wait until Christmas to open it (Tradition-no early presents). The forum is great. I'll post my results around the 26th. Ribs are waiting in the freezer.
Hi everyone, I LOVE BBQ!!! I am originally from Alabama but currently reside here in Southern Ohio. I love to BBQ especially ribs and butt. I make a pretty good sauce too. At least I think so. I came here to get some good BBQ info as well as info on CS equipment. I'm thinkin I might hold off on the purchase until more info on the FE/CS is available. That is me in a nutshell.

Talk to ya later
I live in West Michigan and I have been grilling for the past three years. I started out with a Big Green Egg, this past summer I purchased a Hasty Bake for larger grilling parties. I just bought a 50 C S two weeks ago . I have smoke peacons ,chicken, and Polish Sauge that I made.

I bought my C S for smoking the sauge that I make but it is so easy to use I am loving it for a lot of other cooking. I now understand why tese other guys are liking FE's

Charlie
hello all, quite the forum here. i was glad to find the CS website a couple months ago. my name is brady and i am currently saving up for the smokette, im out here in long beach. i have been a barbecue enthusiast for quite a while. ive recently started low temp indirect cooking in my weber kettle with smoke chips in a box and sprinkled on the coals throughout the process. ive had great success in smoking tri tips and ribs and feel i should get the proper equipment. cant wait to smoke my first briskett though... nice looking product. hope to get my hands dirty soon!
Hello everybody,
Ive owned a Cookshack smoker for years, but just recently became a member of this forum. I was born and raised in Ponca City, Oklahoma (home of the Cookshack company). I have stoped in for parts and spices through the years and am always amazed at how genuinely they care for their customers. The forum is great, but I wish you could all actually meet this company in person and experience the warmth and personal interest with which they handle each individual need of the customer. Mark and Donnas parents would be very proud of how their children have carried on the integrity of the Cookshack name.

I am very proud to be a part of the Cookshack family.

sincerely, Michael A.Springer
Just joined the forum in december and posted my first query'how to make authentic pastrami', we ate the last of it yesterday evening and it was better than expected for a first attempt at smoking. I'm in a minority here in England, I don't know any other smokers so I'll keep in touch here!

Regards from rainy Bolton, north of England

Frank,
The English Smoker
Howdy y'all,
Please allow me to introduce myself, I'm Fat Bob from Foyil, Okla. I've been into smoked meats as far back as I can remember, was raised with a smoke house, cattle and hogs on the farm.
Today I do custom smokin' and catering for parties and get togethers and such. Not bad for scooter trash, huh? I pull my trailer smoker up to Sturgis and make loads of friends every year. Up until now I have been a wood only smoker and am just now looking into electric smoking so don't throw rocks at me, lol!
I am new to the site, I found it while searching for a recipe. I don't currently have a CS i have a bradley but i may have to reconsider that when i get ready to move up next time. I have been smoking for as long as I can remember. These new electric smokers are too good to be true... Setup and leave it alone for hours and come back to great Q. Just doesn't seem right does it? Anyway I can see that I will be a regular around here at least as a lurker. Great forum Wink
Hi, I'm Dave, from Maine. Until I find out an easy way to make money from BBQ, I slave at a mid-size corporation performing Cash Management, and also own and operate a small web development company for fun money.

My Smokette just arrived yesterday, and I'm busy trying all the recipes I've read on here. Also, I'm on a low-carb diet, and am substituting Splenda for most of the "sweet" requirements in rubs and mops. I'm still looking for a good no-carb replacement for brown sugar.
Well guess it's my turn.. My name is Mark here in Kansas City, Ks.. I'm originally from So. Cal. where we would "Q" 3-4 time's a week. Being here in the midwest it only seemed logical to start smok'in. Took the plunge a couple week's ago and haven't looked back !! Been great and more than simple.

GREAT place, and the BEST folk's. Keep up the fantastic work.
Jim here, in Northeast Washington State. Got tired of someone else ruining my deer sausage and having to pay for it to boot. Started looking for recipes and how-to's, and made some pretty good stuff for first tries, salami, sausage, jerky. When doing my snooping on sites, came across some bbq sites and got interested. So far, just have done butt bacon, fresh picnic roast, and a small pork roast, but looking forward to new adventures. Also made a couple of sauces, and love smokin's baste and servin sauce. Looking to upgrade my gear when I can. Using my Dad's "Outer's" brand smoker, like a "lil chief", I did the butt bacon, some elk snack sticks, and some elk jerky. The pork roasts I did on my old gas grill with one burner on, and the meat on the opposite side, with a little wood in foil for smoke. The gas grill is too hot though. Look forward to all I can find out about true BBQ.
Hey, I am Greg out in the great corn desert in Illinois. I have been keeper of the flame for many years. I found your site looking for something better than my old Brinkman (just got tired of baby sitting it all day). Proud owner of a new Smokette. Wife and 2 kids are my biggest fans/critics.
We run a nursery and garden center, doing landscaping and water garden installations. Sure is nice to come home after work and find some great que waiting at the end of a day. Big Grin
Hey all. I just joined this forum a couple of days ago and have enjoyed it so far.I don't own a CS cooker but do have a Brinkman Cimmarron and a New Braunfels Bandera. I've been cooking most of my life and am dedicated to barbecue.
We(me, my wife, stepdaughter) live near Rockwell, NC in a country house on 5 acres. I'm a transplanted Texan from El Paso so you all can guess that I love brisket and I'm always pursuing that perfect recipe. I have many but would welcome any personal favorites from any of you.

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