Skip to main content

I'm Ray 'teller from the "Deep Creek" section of Chesapeake, Va. I retired 4/2/01 from the IBEW (43 years) and Ford Motor co (30 years. I started @ FORD as an Electrician and worked the last 12 years as a Safety Engineer.
I've been lurking on this site for about 3 yrs. Really impressed with all the assistance that you guys (& Gals) offer. I made my mind up last year that the only smoker for me would be a Cookshack, but never could justify the Cost.
This past Friday ( my 64 th B-day) I stopped in a local pool & Hot tub dealer. They were closing out on their Grill section. They had a slightly used 008 model for $400.00. I went home, and after some thought, called them back and asked if they would take $350 for it. After discussion w/the owner they called & said "come get it. Cleaned it & it looks brand new! Hope to go to BJ's tomorrow & get smokin shortly.
Aloha

My Nickname is Mango
My home is on the Island of Maui, married 15 Years, occupation chief building engineer (read Mr. fit-it) I have lived on Maui 19 Years grew up in San Francisco.

I like to woodwork, snorkel/dive spearfish BBQ, cook and not cook insert Sashimi; you can find me in our Institute�s kitchen watching the Chefs work. Tumbling product marinating and smoking in their double pot lil smokehouse. They told me I was an idiot for buying a smoker when they have one here just two floors down I can use anytime.

We {wife and I} bought an electric bullet 5 Years ago; I have used it 5 times. My boss is a resident as well and I know he would frown on gas or fire on our Lanai. Even though it is 6� concrete all around (he�s weird Smiler ) Well I was wrong he frowned on the electric too actually the smoke. He lives 5 floors up and he did not like it. He rules period.

Well He retires July and I am going to celebrate with a new BETTER smoker.
I am in the process of purchasing a smoker and CookShack is the model I have decided on.

The price of the Cookshack smokers is a little hard to handle at first but all the talk and loyalty sold me (been looking at the site about 1.5 years even received literature 1.5 years ago and 1 Month ago. When I finally decided FINE! Now do I need the 008 or the 50 that was! my last hurdle, I really did not want to sell myself short on the 008 when it came to capacity. Up until 3 weeks ago that was my "only� dilemma.

However! Yet another dilemma, No its not the shipping of the smoker, I assume it does not arrive in a plain wrapper. I had a friend agree that I could ship it to his residence. To avoid suspicion on my bosses part J

It is the fact that Smoke Shack has developed the end all of all smokers the Ron popeil version of set it and forget it. For a beginner that is such a selling point into the mystery of perfect smoking. It has almost removed all the fear of it.

. Sheesh okay I swallowed possibly $800.00 for a smoker to now a possible $1,500.00 and a very upset wife. Eeker Cannot life be just be a wee bit less stressful, you know! Two Months if you just could have waited two Months to announce the birth of a new smoker Big Grin

I have entered the contest so I shall manage to wait a little while longer to know the results.

I have read almost all the posts in all the folders concerning the CS models back to July 1, 2001 great information and mouth-watering recipes. Learned a lot and seen pictures of the 008 and 50 loaded. Many of my questions have been answered and recent e-mails have answered a few others.

Being a person whom purchased a Unisaw and a very large 16� band saw. Decided the 50 is overkill I mean the right option (If and only if I decide not to go for it the new no name model you know the larger better equipped new model (thanks again) what�s life without indecision and stress.

Thanks for reading the very long first post, if you spread it out over 1.5 years it is not all that long.

Question:

One I did not find covered.

Can you cold smoke meats [rib eyes, burgers store bought dogs & sausage�s] for black skillet cooking? If yes how do you do it?

Mahalo
& Aloha Ke Akua
Hi all, I am HYPNOCHUCK, I am a professional national and international entertainer (Hypnotist)I just returned fron Japan and Saudi Arabia here I was entertaining U.S. Military Troops, (a very Great honor for me)
I have been smoking for a couple of years but only with charcoal and wood,
I wanted an electric smoker and after much research I purchased the CS 55 just the day befor yesterday, it isnow in transit to my home in San Diego, and will arrive on May 11,05.

I found this forum and have been reading it almost non=stop for two days. There is SOOOOO much info here it is unbelievable. I hope to become friend with many of you in the future.
You can see my web page at www.ChuckMilligan.com
if the board allows me to post my site
I am axniously awaiting the arrival of my CS 55
Best to all, HypnoChuck
Hello! My name is Mike. I live in southern Illinois the land of no oportunity! We have great fishing, camping and of course good BBQ! But no jobs! I have been a advid BBQer/Smoker for over 35 years. Best hobby in the world. I just bought a SM008 to give her a try. I have been a member for a short time but man is their a lot of fine people on this site. A great informational base too. Thanks for letting me join in the BBQ games!
Hi all John from southeastern Ohio. Iv'e been thinking about a CS for a couple years have had an electric smoker for a while but finaly took the plunge and ordered an 008 that I just received last week. So far have done a shoulder,jerky and a brisket. They all turned out excellent. The brisket just came of last night and it was the best I've ever had. I'm hooked!!!!
I'm Steve from Ames, Iowa. I got my CS 008 about 2 1/2 weeks ago from Cabelas. I bought it because I never have time to tend a fire anymore. I figured what good is a smoker which never gets used. Now I can try different stuff without having to commit an entire day to the process. Now I spend all day and night on the internet checking out recipies and getting advice. My wife thinks I'm surfing for porn. It might be because when she asked what I was doing I told her I was looking at some "big racks" and "nice butts." Do you think I should have told her it was all BBQ?????
My name is Frank and I am from MAINE, I have NEVER eaten real "Q" my 009 smokett is in a fedex truck and due here Tuesday, I can't wait I have a Maverick ET-73 ready to go, I have made 7 cases of homebrewed beer just to go with the "Q" (you can read my brewing exploits at www.finevinewines.com), I need to thank Hippie who sent me here and Mainlydave for his effort on his fine website. Unfortunatly I had to buy my cookshack from Americasbestbbq due to cookshack being unwilling to match their price however they shipped it the next day. This forum has been a great deal of help, I think I am ready....LET'S ROLL!!
Hello everyone. I am a new CS owner in Dallas Texas. A guy building an outdoor kitchen for me suggested CS when I asked him to find a place on the new setup that would allow the offset for fit in in such a way that my wife would not put it and me out on the curb. I have been using an Oklahoma Joe offset for the last 12 years (since college)and was looking for something that would not take constant monitoring and adjustment. As I and my kids get older, I do not have an entire day to watch and monitor the pit. The CS seems to be exactly what the DR ordered. I am having my first smoke next weekend for a lot of people so my reputation is on the line. Wish me luck. BTW there are a lot of good tips and information on the forum. Thanks for everyone's input.
Greetings All --

1st time posting -- Long time lurker !!

I've had my 009 since the 1st of the year and LOVE it !!

I've done several Butts -- Nothing else as they taste so good !!

It's just Ma and me ..... And she doesn't eat much besides ding dongs and twinkees -- So I make burritos from the left overs as seen in this link:

http://community.webshots.com/album/356070494GoYDYT

Now -- That I've got Butts down pat -- I'm going to try a brisket ......... :^)

GREAT Forum and friendly people !!

Tootles ......

Dave
Florence, OR
Hi. I'm Greg M. from Lansing, Michigan. Just got a SmokinTex, after doing a google search on "electric smoker," and before finding out about CookShack. (I think you can pay Google to have your url appear at the top of a search.) Looked for an electric smoker after seeing Alton Brown improvise one on "Good Eats."

After a bit more googlin' I found out about CookShack and this site. What a great resource and great community!

I just finished my first brisket, a 6 lb flat rubbed with Chris Schlesinger's "All South Rub." Eleven hours at 225 to reach 190 degrees. Not bad, maybe a little dry (not a lack of moisture so much as a lack of any fat in the lean portion), maybe needs a little more salt and more heat in the rub. I'll see how it tastes tomorrow, after all the smoke and cooking odors dissipate.
Hi I am David. I have been around a few places grew up in Arkansas, graduated from Oklahoma University, and moved to Dallas after graduating.

My wife Mara and I followed two of our children to New York 5 years ago and we now have a restaurant in the East Village.

Mara's Homemade has been a cajun and southern comfort food till a month ago. We added BBQ to the menu with a cookshack 150.

Just returned from Arkanasas and Memphis and tasted some BBQ. I must admit I thought ours is just as good.

We are loving every minute bring real Arkansas BBQ to NYC.

http:/www.marashomeamde.com

The best thing is our customers say nice things about the food.
Hello,

this is the first post, I joined as a new member last night and have owned a cookshack smokette for about 2 weeks. I live in northern ohio and I swear nobody has ever seen one of these units before up here. I am the rookie of rookies when it come to this but love to cook and look forward to the results. Other interests, Golf(3 hdcp) waterskiing(nautique super sport)
Howdy,

I joined this forum becaue I saw how much good info the archives have to offer. I'm the new/proud owner of a Brinkman Smoke n' Pit Professional and I can now boast that I have finally conquered brisket smoking. I had a very small vertical smoker prior to this one that wasn't very good at holding temperature or allowing me to tend the fire, add liquid to the bath, etc. I could do everything else well, but my brisket never turned out the way I had hoped. All that has changed--and I look forward to learning even more from all of you.

Peace,
JCS
Another David - I'm from Clearwater, FL. I compete and cater. Currently I'm using a Kingfisher BK Combo rotisserie cooker. I've competed against the CS and FE cookers often and while I'm not convinced to go to a pooper for competition (yet, yet!! Give me a chance!) I am seriously considering one or two for my catering/concession setup.

Yes, I've met and been whipped up on by 2Greyhounds Smokin', Bill & Nina, and so on. I'm hear for the great info and especially the professional forum.
Hi,
I am new..as of today..but have also been a lurker. I too had lusted for several years as the price rose on the cookette! Mine is supposed to be shipped July 19! So I will be hoping for advice galore. I have lived in Oklahoma City since 1975 but am still considered to be a Yankee..I don't mind being called that.I grew up in suburbs of Philadelphia. I have relatives and friends in lots of places mentioned here as Home towns. Kathy English
I am Gerry Printz. Got the Cookshack 055 a couple of weeks ago. So far, everything has been great. Tonight, I smoked 25 burgers - everyone agreee they were much better than the burgers I smoked on my old Brinkman offset (Smokin' Pit Professional). Will be trying my first shoulders this coming week.
I was going to get a new offset and started reading about the Cookshack. Was leery of not using massive amounts of wood (and electricity), but I am a believer now. I only used 1.1 oz. of wood for the burgers!!!!
Hey,JR here,
I don't get on the Forum much but have 2 106's. I will never have anything else. I can't figure out why anyone would ever want anything else. I work for Southwest Airlines and have a catering business on the side, so now you know why I don't have much time to get on the Forum.
This weekend I am cooking: 5 Brisket, 2 Butts, 3 Racks of Spare Ribs, 1 pork loin, 2 salmon, and about 50 or 60 chicken breast/thighs, for a little demo on Brining,Rubs,and Marinating at my church. I love cooking BBQ, but most of all I love to see people eating and enjoying themselves. I have been a member of the fourm since it's conseption and have learned more than I can tell you in this post. Okie,Stewart,Donna, and John Shiflett are tops in the business, and have alway treated me as if I was there best customer. For me that's what it's all about, Customer Service and a good product, Cook Shack has it all. Thank you Guys and all of you on the Fourm who have given me so much.
See Ya'll around the forum
Later JR
My name is Fred from Kansas City. I�ve been a 55 owner for about 2 months.
Cookshack and the Form are great!
Big Grin With the help of my Cookshack and the Form My Q keeps getting better, easier and Predictable. This is a great giving group of people.
I�ve been lurking, but plan to contribute to the form also.
This form is like a big barbecue revival where people spill the beans of their great barbecue secrets. Razzer
Hi all. My name is Reid and I am originally from Philly and currently reside just outside of DC in Virginia. I have been grilling and smoking for 35+ years on everything from tire rims to TEC's to Brinkman's. I have had a 55 now for several months and love it... perfect Q, no hassle and to a certain degree fail safe.

I have done all the standard Q but have really been impressed by the lox I have been able to make with the cold smoking unit. It has been a great hit with the friends!

I fiddle with lots of things and enjoy wine, bourbon and Havana's. Great to be here!
I live in Joplin Missouri and have been q' ing for a while now for fun. during football season we tailgate at Pittsburg State University. (GO GORILLAS), but a couple of years ago my tailgating buddies and i decided to start cooking at contests. We have had a blast with it even though the first year we didn't do very well with a little practice and luck we have done pretty good this year. HOGMANBBQ
Hi, my name is Andy�from Salina, KS. I own a Cookshack Model 50, Traeger BBQ 150, Traeger BBQ124 , Southwest Smoker (made in Tulsa, OK) , 2 - Weber kettles and 1 - Weber gas grill.
This is just a hobby. I would like to attend the Cookshack cooking class this Fall and bring back a FE100 for my collection. (if I can convince my Wife I need another smoker between now and then). This forum is great!
Greetings all,
My name is Bob and I am Oklahoma born and bred. I have been slow smoking for the past 14 years. I started out on an offset then moved up to a SmokenTex (sorry) and just recently moved up again to a CookShack Model 55. I have not been able to see it yet but should be flying back home to the USA in a week�s time and can not wait to un-crate it and get to smoking on it.
This forum has taught me more about properly smoking all types of foods, selecting & preparing meats, rubs, selecting different wood types for different meats Etc..Etc... in a short time than I would have gained in a lifetime without it. This forum is also the main reason I chose to purchase a Cookshack. I have read nothing but great reviews from some great people.
I mostly Lurk to learn. I enjoy this forum tremendously and I would like to thank all the generous people that have taken the time to post their experiences and their helpful tips.
Dave Pasqualucci,
Live in the Upper Peninsula of Michigan, Average snowfall of 180".
Am a Italian that makes his own Italian fresh sausage, also Hard Salami..Recipes that were brought back from Italy with my Grandfather.

Bought a CS 008, without my wifes knowing and naturally caught HELL until she tryed the ribs.

Now, "When are you going to make more ribs?"

Enjoy all the forums here on developing one's different methods.

Dave
Hi All,

I'm from Maryland, grew up in New York City. Maybe a weird combo to be into this hobby, but I have lots of different ones & am always trying something new. Been queing for 4 years, but not seriously until recently when I took the plunge & got a Smokette.

I am a homebrewer & what could be better than a homebrew with some pulled pork?

I roast my own coffee & fancy myself to be quite the cook.

I also am into Home Theater & any sort of A/V gear.

In other words - I like to spend money Smiler


This weekend I am cooking up my first full brisket. A ten pounder from a local butcher. It's been sitting in the fridge rubbed down & will be going into the smoker in about 6 hrs.

John
Howdy from the Texas Panhandle.

I have been a lurker for a few weeks now and due to the forum purchased a SM009. My father -in-law then gave me his ST cooker that is 5 years old. So now I have both smokers for side by side comparisons.

First smoke will be tomorrow with some Beef Ribs -- after looking at the forum this is not the choice, but for a first time, I would just as soon ruin the beef ribs as some good ole baby backs. Also, my neighbors freezer went out and the ribs were free. Using some hickory and apple wood.

Looking forward to many years of smokin with all you guys to help keep me doin it right. Great forum.

Kent
My name is Dan from Bloomington, IN. I am retired and enjoy cooking. Recently purchased an SM 008.

Have tried ribs and they came out well(according to wife and guests!). Trying chicken tonight. I appreciate all of the good tips on this forum. They really helped a lot.

Purchased my 008 with storage cart for $530 (including shipping) from America's best barbecue.com. Received it in 10 days. Quality is great. Easy to use and clean up.
Hello Everyone; I'm Dave. I lived in Alaska most of my adult life but didn't get the nickname "Whalebone" till I moved here, south western PA. Pulled a big old tree trunk out of the ground with my excavator, coworker says "hmm, looks like whalebone", so that was that. Married into a big Italian family that has made the transition from pasta to pork just fine.Thank You Cookshack form!!! Been using my 008 for a couple years now with fantastic results. Yes there was a learning curve but always able to eat my mistakes.I use an old offset sometimes,but 99% goes into my trusty 008. Ya just can"t beat it for consistant performance. Anyways, Thanks everyone for this great forum and thanks Cookshack for the great product!!!
Hello from Portland,
Home of all that is a: beaver, duck, trailblazer, salmon, volcano, river, bridge, coffee bean, hybrid car, tree hugger, democrat, and really amazing place to live , work, raise a family and BBQ your ass off. It's me lynnae and I guess I'm at the bottom of the list, that's ok better late then never, unless your eating some Q cause in my house there ain't gonna be any left if you is late...knowwhatI'msayin?
Anywho I am a relative newbie here to the site and to the smoking world in general, so a big ol thanks goes out for all the assistance, good advice and wealth of information you all provide! It takes a lot of work keeping this thing going so a big pat on the back to all! It's the best on the web!
peace out homies,
lynnae
Hello from Virginia,
I have been using the form for a while and just realized I jumped into smokin and never gave an intro. MY husband and I got a smokin Tex and love it. The best part has been the form here. Thank you all for your help along the way. I am glad that it doesn't matter what smoker you have on the form, because everyone has been so helpful. Thanks again and may I return the help one day. God bless you all and happy smokin. It is the only smokin you should do.
g'day.
you yanks really have a great tradition of smoking food. you all impressed me the first time i stumbled on this site. so much so i bought a cs 50! i don't use it much. it's sort of like a more expensive bbq that just sits there unfortunately.
anyway, my names pete, come from west of brisbane, like hunting, fishing, watching boxing, ring card girls and beeeeeerrrrr.
Howdy Pete,
Welcome .You know I gotta ask what is a ring card girl.?? If it is too racy send the explanation by private message or Smokin'Okie will skin me alive.. And I bet some others will suggest using your CS 50 more. You are lucky to live in Australia from what I have ever heard from anyone who has been there. Kathy
Hi, I'm Rick. I've wanted a smoker for some time. Thought that an offset was the way to go. When I saw the Smokette 008 at a local dealer and examined it carefully, I realized that it was perfection for my needs. More than adequate capacity for my family and extremely high quality and economical to use. The frosting on the cake was made in the USA. Better quality than Chinese ST and Americans keep their jobs. A winning product all the way around. I've had the unit for a week but have been very busy. I hope to season it Friday and do a pork butt on Saturday. These forums are such a great help. I'm looking forward to many, many years of smoking enjoyment! Thank you Cookshack for a great product!
Hi, I'm Paul. I've been on the forum for a couple of years, but I've mostly been a lurker. (I'm going to try to be more active.) I own several smokers and bought a Cookshack 55 two years ago for those times when I didn't have time to constantly tend the smoker. Needless to say, I have been very happy with the results. As an American manufacturer myself, it pleases me greatly to still see very well-made American products like Cookshack being sold at prices competitive to the imports. This excellent forum, Cookshack's commitment to expanding its home line, and its recent entry to the competitive cooker line shows that the company is in step with the needs of its customers. Whether you're new to smoking or on the competition circuit, this company has a smoker to fit your needs. Please support them and this forum, and please know that I am not affiliated with Cookshack in any way, shape, or form. It is simply my pleasure to endorse such fine products.
Hello all, Just joined after only 1 night of lurking. Seemed like a rather friendly place! My name is Mike and I am a Welder/Pipefitter in the oilfields of West Texas. Hence, as I have personally built every Q-ing contraption I own it caught my interest when I started hearing about the CS Smokette so I had to come check it out.
Now for the million dollar question. Are they really that good??? BOY, that ought to get some replies! LOL
anyway nice to say Howdy to you all. Take care and keep the smoke rising!!!!
Hi Mike and welcome to the forum.

And yes........they really are that good. Not that the other cookers of the world aren't any good.

Its just that a thermostaticaly controled element, no dampers to fool with, 1000 degree insulation, great moisture retention, no water pan required, and no more up all night tending the smoker make the CookShack THAT GOOD!

Have fun and join in!
hi, my name is brent and i'm an alcoholic... wait, wrong forum sorry!

i'm new at smoking. well, new at smoking meat anyway, been smoking cigs for 23 years! i just got one of those little coleman grills to attempt to learn to grill out some. as much as i tend to drink, i was afraid of getting a big grill.

i look forward to reading the recipes and attempting a bunch of them.

btw, i hope none of yall grill rice. man, i hate that stuff!

great forum! i look forward to friendly banter with fellow grillers!
hi my name is bob
from oceanside san diego califorina. been hot smokin for 30 some years in 55 gallion durms, webers, and now a 48 inch klose offset. as an old schooled type machinist my trade is all but gone to cnc and out of country. every year or two i find my self looking for a new job. at 50 years old and never worked in the foodservice arena i was just thinking about all the equty built up in this property - well you get the idea
Howdy Folks. I go by Lthaus. I live just North of Tulsa Oklahoma. I have been hanging out on another forum, but I will try to split my time here as there are MANY from Oklahoma on this one. I have a Chargriller with SideFireBox (SFB) I got it last month and have been working on learning the in's and out's of it.

I have read a few of the 5 pages on this thread and see many folks have a CS. I hope you don't eat strangers..

v.
Not sure if this post is still taking many newbies, but I'm James, from BC, Canada.

I love a good barbecue (especially ribs) though from what I see here, that would be more grilling, than smoking. I work full time as a web designer / PHP coder, and part-time / unpaid trying to promote my father-in-law's website.

And when I get the odd chance, I get in the kitchen, make some burgers, and stick'em on the grill, making my wife VERY happy.
Hi, They call me bbqbull. I live near Lansing Michigan and ive been into bbq for going on 9 yrs or more. I started out w/a CS Smokette in 99, did ribs/butts on my apt. balcony. I moved up in da world. Got a CS 150 headed this way. I also have a backyard Klose, as well as a big mobile Klose.
I plan on selling big mobile as its a real pain to cooking in the dead of winter.
Ive been lurking in the CS Formum hard for the last week or two. Not too many folks due BBQ in this neck of the woods, Some do but I call it grilling. Hope to meet some local CS owners in the Mid Michigan area.... Thanks for all you folks for taking time to post
Hello to the awesome Cookshack Nation! My name is Cayley Armstrong and I am the freshly acquired Marketing Coordinator for Cookshack. I have been "working" (is it really work if you love what you do?) here for about a month and I couldn't be happier! I am originally from a small town in Alberta, Canada (which would explain why I didn't know/like BBQ until I came here!), but am now a certified Okie. I recently graduated from Oklahoma State University, so I now bleed orange. I love reading all of your posts; you have given me a wealth of information and insight that no amount of research could have provided! I look forward to getting to know all of you better.
Hi all,My name is jim howard(jim) and I have been bbq'ing for a few years.started out with an old brinkman, and thought I could "q" until I bought a cs50 about a month ago.love that machine. I am from the springfield missouri area but have been living here in the n.w. corner of montana for the last 15 yrs.I don't post much,figure I learn more by reading
Hello all,
I have been a bad member and ask your forgiveness!! Have been so busy building my new Smoker (it's bigger, better, faster, shinier) that I haven't been sharing any of my special recipes. I have some really great ones that I think you may find interesting and although I am not a Cookshack owner ( I prefer to build my own cooking and smoking contraptions, being a welder/pipefitter) they should be very adaptable to the Cookshack Smokers. As I am slightly Toasted right now from Tending my new smoker all day on it's maiden voyage into cooking history I shall post the recipes and a few pics before the weekend is over. The baby backs and brisket are doing nicely in the horizontal section and the turkey is smoking nicely in the vertical section!!!! Opps, gotta go, time for a beer and Tequila run!!! LOL I shall be true to my word, count on it!!! Keep the smoke rising! Mike Hmmm..... On second thought maybe I should someone else on the run!!! Good idea, I'm glad you thought of that!! LOL
Hello all,
I just joined up today. I have been learning a great many things from just visiting this forum . after about a year of visiting I thought it was time I joined. I'm from St. Pete, Fl. for the last 20 some yrs. but I grew up in Southern Il. on a cattle farm.I grew up around smoking and never get tired of learning new things about Qing.Right now I smoke on a Spicewine smoker but have had a Lang and several others over the years.
Hi,
My 050 should arrive tomorrow! I have been reading a lot of the posts. (I guess that makes me a lurker)
I presently use traeger. Reading all the different problems people are asking about I am a bit concerned the 050 will not be as easy as I had hoped. I plan to dive right in and do a brisket if I can buy one from the local Safeway. (I live in a small town, One grocery store) No traffic problems though!
Rhino
Hey there. My name is George from Edmond, OK. I wore out several Brinkman electric smokers with the nasty water pan over 15 years...then started researching "real" electric smokers and decided on a Smokin Tex 1400 (Forgive me, Cookshack; I promise the next one will come from Ponca City!) It is great to let the smoker do the work...When I get the urge to peek, I just glance at the Maverick ET-73 remote thermometer.
Thanks for a great open forum.

LL
Hello. I live in Aurora, CO. I was visiting a friend in Dallas last week and he prepared a mess of ribs in his SM008. They were so great that I was convinced that I needed a smoker and ordered a SM008 as soon as I got home. I have been looking through the forum and have picked up many great tips. I am looking forward to receiving the smoker so I can try out some of the great recipes I have found here. It is great to find a site like this where I can count on getting answers to the many questions I am sure I will have.
Another ST owner checking in from Louisville, KY. First heard about electric smokers from an FAA instructor in OKC and that is the one he was using, thus the one I purchased. I had been smoking on weber h20 smokers for about 8 years, three years ago I finally bought an offset smoker, last year got my ST. Anyone want to buy an offset smoker? Seriously, great forum, it has been very helpful to me. Did you realize that this thread is five years old?!
Hi,
I am Dave from Hawthorne Nevada 'America's Patriotic Home'. I learned about CookShack in Reno at the annual Safari Club International convention a couple of years ago. Each year I would stop by the booth, and purchase a couple bottles of spicy sauce, and try the samples. I was using a Traeger BBQ pig. It works fine for burgers, and a turkey once and a while. I bought my 050 a week ago, and tried a couple of pork butts. WOW is the only fitting comment! I am hooked on the forum! I wish I could have a 050 in Africa. (we go every year) I would like to try it on a wort Hog. Thanks CookShack!
Rhino
quote:
Originally posted by twofer:
[qb] Did you realize that this thread is five years old?! [/qb]
Well, first post was Oct 14, 2001, but 4 years is a long time.

Have several 100 posters, maybe they're what we'll call the Hard Core Forum Members since they posted.

Yeah, a lot has passed through this forum in that time.

Thanks for joining!
Hi there
We are in East Tennessee and just finished our first year of competition cooking. Entered about eight cook-offs,not as many as others,but enough to learn one thing: I'M TO **** OLD TO STAY UP ALL NIGHT! After much thought,research,and discussion just "pulled the trigger" on a FE100 that should be here in a few weeks. There, I said it, joining the pellet heads. Do have some concern about the learning curve from stick burner to FE. Will be a class in Ponca City 12/2. Any help will be appreciated!
Hi All, I am Tim and I live in Melbourne Florida, What a great forum, glad I stumbled onto it researching Q devices, been a grillin and a chillin for a while .... have always wanted to try real Q. Don't really know a lot about it so I have really enjoyed reading this forum. A big "THANK YOU" to you old timers and all the posts!!!. Don't have a CS yet, not sure which one to get. looking at a 150 or the new Amerique. Can anyone tell me the differences (besides the cost) would I be better off with on or the other?
Thanks!
Tim Razzer

Add Reply

×
×
×
×
Link copied to your clipboard.
×