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Hello Everyone!
I am a new owner of a CS Smokette! I am smoking my first butt and I am waiting for it to get ready! I put it on at midnight at 220 and I have now raised the temp to 225. It is at 152 and I still have a ways to go! It sure was nice to get to sleep through the night and not have to check on the charcoal or water! I STILL got up to make sure it was still smoking! It is cold here believe it or not so the windows are shut and I cannot smell it inside! NO, I have not opened the door to peek in BUT I HAVE been tempted so I just keep reading the posts on the site! hehehehehe
I have experience smoking with charcoal and gas so this is a real treat! I love the fact it is insulated which will be really awesome in the winter especially when it is in the low teens here!
This site is awesome just really need to learn how to do the searches so I don't have to keep asking stupid and repetative questions! I am beginning to question if I should have gotten the Ameri Q as I do think this is going to be addictive!!! heheheehehe

Good Luck and thanks for the awesome Forum!!!
Hello to all! I am a month long owner of a new AmeriQue. I have been reading the forum for some time now and really appreciate all the help and advice from everyone. Have really learned a lot here. So far I have smoked the following:
Baby back ribs, 3 times
Beef short ribs
Chicken quarters, 2 times
Pastrami
Deer Backstrap
Elk roast

So far everything has turned out great and I have been having a blast using and getting to know my AmeriQue.

Good luck to all and thanks so much for all the info from this forum.
As I have learned, keep the door closed and don't peek!
Howdy! Big Grin Phil Foreman from Southeastern Ohio. I was out looking for information on nitrites and nitrates for one of our buddies using TenderQuick for his pork loin ham and darned if I didn't end up here! Glad I did too. Terrific site you got here. Somebody with horsepower sees this I'd like to link your site to ours. We are small, do all sorts of cooking. Most of it out of doors. We are also hunters, fishers, campers, but mostly cooks. I'll be a regular here if you don't mind. I like to swap information and I like to ask lots of questions. I do not do any competition cooking but have been published in a half dozen cook books and have a little over a hundred personally developed recipes of all varieties that I'm happy and willing to share. With hunting season just around the corner I suspect there will be a lot of sausage, ham, bacon, and backstrap recipes on here pretty soon! I'd like to give you all a friendly invitation to come visit me and my buddies at Ohio Camp Cooks too. Like I said, we are small, but we are friendly and we are free. Maybe there is already something on our forums that will do somebody here some good. You are welcome to it of course.
Hello, my name is Chris. I've been lurking here for a while without a CS smoker. Now, I've registered, have a smokette, but am on a diet...so no pics of any food until the battle of the bulge is won once again.(from 375 to around 235 at 6'7"). Currently at 314.

Then its the grand journey back to around 265. Smoke will fly all the way too!!
Hey Now! Got my 08 for Christmas in 06. Now I am about to buy a FEC and start doing comps in 2008. I read the full lable and owners manual when I got my 08. I have only 1 problem. No where in there does it say: cooking with cookshack is as addictive as cocaine. I can't stop using it. But the good thing is. This is the one addiction my wife dosen't mind I have. LOL.
Welcome, Pat.

Whitetail bow season just came in here 10-1, and runs through february. Our only herd of Elk is imported from Rocky mountains and on the Spring River 50 miles north of here, or so. The lucky few get their name drawn and are bestowed with a special permit for 1, to be taken usually only on 1 predetermined weekend. Oh well, we have plenty of whitetail deer.

That Smokette is marvelous with jerky and roasts!

Cool
Razzer Greetings!. I've posted a couple things but haven't introduced myself. My names Corky & I'm an OTR trucker from western MN.Don't have much time at home so I went with the cookshack SM008 to replace my WSM. I love my Webers, but its a time thing......which I don't have much of. Bought the Smokette & stand at Cabelas & the cover from cookshsck. I have the smokette & cover but the stand just arrived at Cabelas so next time home a trip to Rogers & I'm good to go. Time to go to work.......C-YA!
Hello to fellow Q'rs from Olympia, Washington. Been grilling for about 35 years now, but only smokin' for about 1 year now so I guess I am still considered a newbie. Started out with a charcoal/water unit with pretty good results, but got tired of the constant babysitting that type of unit requires. After quizing local BBQ places and finding electricity is often used as their fuel source, I got over my feeling that "real fire" was needed for good food. I've had my Amerique for 6 months now and love it !!!! - THANKS to the folks at Cookshack for producing it - I use that 'hold' feature a lot - just set it & forget it till we get home (sometimes late). This forum is just great! Personal details = being an architect with a wonderful little wife and 2 grown children that like to visit me when I "fire-up" the Amerique.
Last edited by olysmokes
55 is the speed to drive,when it comes to smokers.I love mine,let me count the ways:
April 15,2006,We meet for the 1st time.
She arrived from cookshack via air mail.
There she was.All decked out in her stainless
steel outfit,teasing me as if to say"C'mon,let's get hot" After reading so much about her,I finally figured out what she needed.My Butt. All I could think was "Nice Rack" I seasoned and placed a 4 lb pork butt.
She got hot.Real hot,like 175F. after 6 hrs,she couldn't take anymore.I gave her a break,and removed my butt. OMG. Tender,juicy flavourful,of course I new this was going to be a life long relationship.Oh sure,I wonder what it would be like to have a newer,bigger built model,but she's a perfect fit. My 55 keeps me alive.
Just another love story,of a man,and his smoker.

Big Jim McBob.
ok folks i did it after asking loads of questions, our team made it through our FIRST BBQ CHAMPIONSHIP. lol it was a hugh learning and lasting experience.just when you think you know what you are doing, you get your tongs slaped by no other then ( JACK ) of jacks fires house gril also known from the TVFOOD NETWORK. we also had the pleasure of meeting the man known as tuffy. they were both very very helpfull and gave us loads of help and imformations. it was nerve wrecking and fun , our chickin thighs and ribs didnt do well at all. out butts and briskit did ok. all thanks go out to JACK, who if you had been looking on may have lost time on his own BBQ. to give us a hand. without his help we would have been a total flop.we also learned that this was probably one of the friendliest activities we have ever had the pleasure of perticipating in. thanks to everyone in this cookshack forum. glad to be apart of something as great as cookshack. THANKS TO EVERYONE ON COOKSHACK.
JACK IF YOU AND TUFFY READ THIS WE REALLY APPRECIATE YOUR TIME AND KNOWLEDGE. I HOPE TO MEET UP AGAIN SOMETIME.

SMOKEN DIM BONES ( DONALD ).
A big Wyoming HOWDY to you all! I am a transplant to the rockies of almost 3 decades. Fish, hunt, horses and mules. Did I mention smoking meat? No not horses and mules, silly! I did buy a smokette a week ago and love it. Still learning to use it as it differs from my other smoke breathing beasts I've had quite a bit. Did 3 Cornish Hens at 0 degrees last night with 6500' elevation and no problems at all. Would love to hear from you folks that smoke game meat. That is about all we have eaten for 20+ years. All apprieciated!
Hey all,
O M G here. I've been following for a while, and posted a couple times a couple years ago.
Starting to get serious about given up the corporate life and q'n for a livin.

I am relly learning a lot from everyone. It's like living through all the experience of thousands of years of barbecue and being ablre to learn from all of it.

Hat's off to all!
OK been lurking for three years. Happened on this site and bought a smokette. Spend winters in Quartzsite, Az in an RV coop. Summers on the road mostly in Lockeport, NS. Getting older so we bought a place in Eagle Lake, CA. Will smoke those Eagle Lake trout. In Q smoking so popular I'm going to get a 050 and take the smokette to eagle lake. Thanks for all the help I wish I'd done this years ago.
Thanks GLH. I shoulda come back and read more before diving in, but here's where I'm at now:

I followed the guide & seasoned with hickory chips & a bowl of water for 5 hours. Then after it cooled off, I put on 16 lbs of pork butt. It has been smoking for 2 1/2 hours now at 225, figuring it'll take 12-13 hours.

Then I read in the cook book 160 degrees for 8 hours. Now I'm thinking about dropping the temp to around 190.
Throw that cookbook away!!!

Leave it on 225* and cook it until the meat temp reaches 195*, without opening the door.

Are you using wood chips? You should be using wood chunks. Chips will burn up quickly and are OK for getting alot of smoke on meat fast for a cut that won't be in long. The CookShack smokers are designed to be used with chunks. They will give a smoke truer to logs in a big offset or similar, and last longer.

Your 8 pound butts will take at least 12 hours at 225*, to get to 195*.

Don't worry about the manual and the cookbook. I wish they would update them.

Except for introductions, all this correspondence should be on an appropriate thread, or start a new one. Other folks can then find it easier and maybe learn from it.

Again, find the 101's and the 'lessons for new users', and go by them.

Cool
Santa brought me a 009 smokette so I have since joined the forum. Times like these I wish I had more brain cells left to take in all this info. Great site. I have already done two butts, spare ribs, briskett, venison hine quarter,rockfish (and I have a good smoked rock fish spread recipe I stole frome my father inlaw may he RIP). Looking forward to jerkey, turkey,salmon ect. Not sure I can afford a new wardrobe. So got to slow down. A Hokie that lives in the Northern Neck of Va and love to rock fish an hunt. Also Just got a cabin In Craig County Near Blacksburg.
Not sure how I managed to not find this forum sooner...better late than never I guess. Looks like a great place with a lot of folks willing to share what they know. Lovin' it.

As for me, been around and in the restaurant biz more than once. Made my share of mistakes & then some. May do so again Smiler

I have a little experience with BBQ, mostly through a competition team I cook with...but have been involved with some pretty large affairs. A few years ago we cooked for a local Project Graduation fundraiser & had over 500 butts and hams on the pits at one time. All presold. At the last BBQ on the River festival we did over 6000 lbs of meat in three days...mostly butts, ribs & chickens. We did a few shoulders and a whole hog, but just for the competition end of it as this festival is basically a charity event. We did place second in whole hog and third in ribs out of about 80 competitors. All cooked by burning hickory and shoveling coals into the pits....relating this not to brag as I am a minor player, hardly the pitmaster.

The above experiences are why I am here.

I am tired.

Of shoveling coals.

All night.

While watching our competitors "set it and forget it" and go to the house to sleep. Hello.

Cookshack, Traeger, Southern Pride, Ole Hickory and I am sure others. All looks good to me at this point. There is a limit to how long I can go without sleep while shoveling coals and drinking beer...apparently about 5 days Cool

I am at a point in life where I am sick to death of corporate America & looking to go out on my own again. Scary but true. The food biz has always attracted me & I love to Q...don't mind working, but at my age tending a pit the old fashioned way is just not an option. I am looking hard at the options I see here.

My long-winded way of introducing myself. I hope to be able to contribute as much as I have already learned here. Nice bunch!
Hi All,
I'm from South Dakota where the winters can get "chilly". I have two Masterbuildt 7 in 1 propane water smokers. I have been looking for a new smoker and thought a propane water smoker was the only way to go...I am greatly interested in the FEC100 as I have two annual Family gatherings (Mine and my better halfs) that I smoke for about 100 people at each event and the 2 Masterbuilts just doesn't cut the mustard. Do any of you have the FEC100? If so let me know how you like it.
Greetings from Springfield, Oregon! Sravaka checkin in here with my first post. I actually just talked the wife into letting me get an AmeriQue, how I did it I'm still not sure, so I'm going to order it Monday before she has a chance to change her mind. I have an outdoor kitchen on a covered deck with a TEC (Thermal Engineering Corp) Sterling G2000 FR infrared grill that I absolutley love and an outdoor gas fireplace all piped into the house gas supply but I have been wanting to get a smoker for a long time and I can't wait to get my AmeriQue! I know my profile says that I already have the smoker but I was just writing it in for the future so I don't have to change it later . . anyways I am so jazzed not just about the smoker but also about joining this fine community I see here, been reading posts all day, and what looks like a fine company as well. I look foward to sharing good Q with you all! When I get a little more settled I'll try and post some pics so you guys can see where the AmeriQue is going to go.

GO DUCKS!!! yes I know we lost to USC in overtime . . I was there . . ouch . . .
Hey guys,
A little delayed in doing this. Been smoking for only a couple of years, but only on little cheap smokers that never seemed to turn out right. I purchased a CS for my Christmas present from the wife. Best thing I ever did. I'm a firefighter from MS, and was introduced to the smoking world by a coworker that competes. He smokes on a backwoods and has taught me a good bit. Look forward to many more smokes with you fellas. Thanks for all the help so far.

~Eric
hiya-herb here have been a fan of q forever-i can still remember my grandparents smokehouse in s.ill. when i was younger than i am now (69) will be getting an 008 soon- can't wait. we have 2 REALLY good q joints here and i want to see if i can beat them!! i really like the forum-after reading it if you screw up it's cause you didn't read enough. i also make the worlds best jerky. no brag just fact. can't wait to cold smoke some.(i use a dehydrator for jerky) keep up the good work-go ku
Hi treeshaker! What is it you hope will fall out of them trees? Apples? If any apple limbs fall, be sure they are dry and cut up small enough for the woodbox in that Smokette!

Welcome to the forum. Join right in! There is a jerky forum here also where you can post your recipe for others to enjoy!

Have fun!

Cool
Greetings from East Texas.

I was born and raised in Norman, OK (Sooner Born and Sooner Bred, and when I die, I'll be Sooner Dead) and currently residing south of the red river. I have several different WSM, but decided to move up to less work, without losing the flavor. I am waiting for my 09 to get here. Looked at several different brands, but when I checked out this site, there was no question. I am coming home to OK. In my other life, I deal drugs for a living (Legally)
Anyone in Norman area know if Lindy's BBQ is still selling their Sauce. Used to use it by the case.

J.B.
Greetings from San Diego

Born and raised in California, retired lawyer, now a professional wine judge (tough job but somebody has to do it). Regularly get to Kansas City and South Carolina and appreciate real BBQ. Here in Southern California if you grill a piece of meat and lather on lots of sauce they call it BBQ. Argh

Figured the only way to get decent BBQ is to make it myself. Got the Smokette, assembled it (with only 2 calls to customer service!)and am waiting for the weekend to season it and then start cooking. The notes on this board have been a super help in learning what to do and what not to do. I know, I know, when it's done, it's done.
Hi Everyone,
My name is Ray and I hail from Slave Lake Alberta Canada. I'm a relative newcomer to smoking with taking up the hobby maybe 6 months ago. I started out with a GOSM but with our rather harsh Canadian winters (-50F just awhile back) I found myself looking for a smoker that would fullfill my needs and be able to be used in the garage. Being that we have lockers with snowmobile clothing and a classic car, I was looking for something that sealed well, was easy to maintain and relatively big. I will be rigging up an overhead hood to expell the smoke. I received a tip about Cookshack and their smokers from another BBQ website and low and behold after reading the forums and hearing of the quality and customer support, my new Amerique is due to arrive any day. Bought all the goodies, fish racks, extra wood, cover, cold smoke kit etc. Have snooped around here a bit but thought it was time to introduce myself as I would imagine that I will be leaning on a few of the experts on the board as from what I have been reading, the style of smoking that I am used to will be different using the new Cookshack. I absolutly enjoy ribs of all kinds and am looking forward to a feast once I get the new unit all seasoned up. I received a lot of flack over the amount of money I spent on our new unit but the sceptics have been known to mysteriously show up when they know I'm smoking something. Its as thou they have a remote sense of when my que is almost ready! LOL. Hopefully the new addition will be the one that I am expecting it to be and will provide me the results I have been able to acheive with my GOSM. Counting the days now and watching for the truck to arrive. Can hardly wait....haven't had anything smoked for 3 months and I am a smokeaholic and near going into seizures for some smoked ribs!!!Cheers everyone!
Hello all I am new here. I have had a 50 model in my shop for three years that I got for free and just now decided to see if it worked. This thing works like a champ. I cannot believe I had not tried this out sooner. It is almost idiot proof. I have been reading many posts over the last couple weeks and thank everyone for the wealth of information. Now off to post a few questions to the masses to make it that much better.
Brad A.K.A. HoosierQ smoking...checking in! I have a shouler in, a chicken on deck, and two racks of ribs in the hole. I've been smoking in my 008 for 3yrs. I've read many threads, taken copious notes, and worked brisket, ribs (spare and babyback), chicken, and shoulders to their best. My project for this summer is sausage. Any and all suggetsions are appreciated! Thanks for all the tips everyone. I hope to make some contributions soon.
Hello everyone. I'm Russ Davis from way down south in Slidell, Louisiana. I love to cook, fish, bowhunt and ride my Harley. Favorite food, Bar-b-Que! I've got a FEC100 coming that is to be delivered this Friday morning. Man, the wait is killing me. Before Katrina rolled over us, I was just about to purchase a Dave Klose pit at around $5K. Sure glad I didn't as I think the FE will be more suited to me. Can we say "Set It and Forget It"?? Ya got to love the Cookshack folks and the great people on this forum. I've not posted much, but read and learned tons and look forward to learning much more. Attended my first BBQ Comp as a spectator last weekend. Man, I love BBQ smoke!
Hi everybody, my name is Mike and I'm a barbecue snob. Oh, I come by it honestly enough. There's a certain reverence of all things "cue" here in Georgia and on up into North Carolina that I think is somewhat unique. I think we've got vinegar in our blood or something.

My whole family loves barbecue, and looking back it seems like my old man kinda casually hunted out the good spots to hit on road trips, etc. and we'd wind up in Fayetteville, GA about halfway to grandmama's at lunch time and HAVE to stop at Melear's for lunch.....stuff like that.

Also, some family friends had a big farm about 30 mins south and they had a campground that would fill up every Easter weekend and Labor Day weekend with friends and family from all over. There was a huge cinder block pit that some of the older gents would use to roast 5 or 6 whole hogs over oak and hickory coals all night.

These southern gentlemen, like Ed Cash and Bill Johnson, they'd sit up all night and smoke cigarettes and drink, alternatively, beer and coffee and shoot the sh*t, and they'd let me stay up with 'em, as long as I could keep my eyes open. For me, 11 or 12 at the time, it was fascinating, and I didn't necessarily do it to *learn* how to cook pork right, but by god I picked it up along the way!

To me the real deal is hickory-smoked pork - sliced, pulled, chopped I don't care as long as it's smokey as a Carolina morn. Ideally served with a slightly spicey, slightly sweetened vinegar and mustard-based sauce on a bun, with a couple of cheap pickles or sometimes a dollop of cole slaw. On the side, a big ol' bowl of brunswick stew with some Tabasco sauce poured on it and Saltines crackled in. All tied together by a giant glass of iced tea, sweeter than god's own mercy, with a piece of fresh lemon squeezed in.

Please do not attempt to misuse the term "barbecue" or any of its variations to indicate to me that you are grilling something, or you will be severely reprimanded.

Now I'm 44, and I've always had a love for cooking. I think that to feed people is noble - period. And I love to feed people! The wife and kids remark pretty often that they'd rather eat here than go out to eat (lol).

I've tried and/or been around pretty much all the options for smoking over the years. That whole pig thing is a remarkable experience, but it is a lot of work, and it's sad to say that we don't seem to get together that way much as a culture anymore.

Knowing how to cook good pork has enabled me to have pretty good results all along with whatever tools, but when I got serious a couple of years ago I did lots of research and settled on a Smokette and DAMN I love that thing! I'll upgrade at some point. Getting more and more adventurous all the time, moving to briskets, and hams and pastrami from scratch most recently.

The family are always pushing me to open "Big Mike's Barbecue". That Miguelito (little Michael) thing is a bit of a joke as I'm 6'8", 270 lbs. Sadly, the handle "BigMike" was already in use here, but I digress........

Anyway, glad to be here!
Love the handle there, cronyism! Ne'er truer than today.

Actually, I'm not a *strictly* mustard sauce kinda guy, in fact, if I could only have one sauce it would be a tomato-based, something very much like Williamson Bros. if you know them. Very good all-around flexible sauce, can be used on anything.

I wouldn't eat anything but tomato-based sauce on poultry or brisket, ribs I can go either way, pork too, but tend to lean towards the mustard-based there.
Hey all! My name is Ken and I'm from what's known as Green Country, in NE Oklahoma. I think we named it that to let people know that Oklahoma is not all dust and flat. And too, this area of Oklahoma has more miles of shoreline than just about any other state. Lots of lakes, rolling hills and trees.

The great movie "The Grapes of Wrath" left everyone but us Okies, thinking Oklahoma is home to a bunch of Hillbillies. Well I'm here to tell you that I personally know 3 or 4 Okies that are not Hillbillies Big Grin And let me tell you, Hillbillies can do "Q"

Seriously, I love food and I love to cook it. I've had a Weber Kettle for over 20 years and I've smoked turkeys, pork loins, country-style ribs, wings, veggies, balogna....well you get the idea. Couldn't do without my Weber. I also have an off-set wood smoker that I've done everything from turkeys, hams, balogna, brisket, ribs....well, again you get the idea.

About a month ago I bought a CookShack 008 Big Grin Big Grin I absolutely can not say enough about the CS. It is sooo EASY and the compliments I've been getting is enough to make a man Red Face

I want to thank everybody on the forum for the great topics, information and recipes. I hope I will eventually be able to add some productive and informative posts.

In the meantime....
Welcome to all the new forum members! We are tickled to have you here and hope that you will stick around and participate.

Old Rookie, I am an Okie, too, but not a hillbilly. Smiler Not that there is anything wrong with being a hillbilly! I am glad to hear that you like your Smokette. I have cooked on Smokettes for years and they do such a good job.

Now, let's get out there and talk Q!
Just wanted to check in, the UPS guy dropped off my SM009 this morning, I ran a seasoning pass thru it, and my first Smokette-boud rack of ribs is waiting patiently in the fridge until tomorrow morning. I have been making ribs on a Weber gas grill for years now, was always frustrated by the inability to maintain a constant low temperature. I expect I will be pleased by the Cookshack, if my inaugural run does not go well look for me to start asking lots of questions! Otherwise I will probably just lurk, watching for advice and recipes on what else to try.
Howdy All, I'm Jack from South Central Iowa ... Albia actually. I go by Briggsy. I'm a new owner of a FEC 100. Bought through Rod with Pellet Envy (Couldn't ask for a smoother transaction with Rod and Cookshack). I'm looking forward to being a pellethead.
I'm more of a back-yard BBQ / smoker. However, I've done 1 KCBS and a few non-sanctioned.

Briggsy
my name is smokechop i live in jackson,ms. i have a AmeriQ. I had a hard time deciding at 1st until i read from Tom its the cook not the cooker and over time learn to ajust your technique to get the results your looking for. i have a lot to learn but have had some suscess too. i really enjoy the forum i have a nephew that smokes also. i mean half the fun is trying to out do each other and EAT of course. see yall on the forum Smokechop
good morning everyone
I`m Tommy and I am glad to be here.I have been reading for about one year and I have learned a lot.I tryed my first brisket last spring and that started something. I can`t wait to do more.I look forward to reading and progressing in my bbq adventure.


After my family and in laws ate my brisket,they was ready for more.It`s hard to get bbq brisket around here.Usually we have pork since we are from NC,but after the brisket,the pork can wait.
I would like to thank everyone here for sharing their experiences and helping me.


Now,I am ready for a cookshack!
Hello all!
As you can see I'm new to the forum.
When doing our first comp this year in stillwater, I met some of the cookshack gang.
Cookshack was kind enough to lend the TQJ BBQ Team a FEC300 for the Boots and BBQ comp in claremore ok.
I have to say I'm really impressed with the performace and the high quality of these smokers.
We also managed to take first place in brisket,
But no calls otherwise. half the judges gave us 8/9's The other half 6/7's. Go figure.
It was only our second comp and we are still figuring it all out.

I'm a member of a few BBQ forums and an admin/Webmaster for one of them. I hope to make this one a home as well.

I hope to share my knowledge as well as learn from some of the members here.

When I aint Q'n I'm talkin bout it!
Greetings from the drizzly Pacific Northwest!

I discovered your forum last week, and was impressed with what's available, thanks for offering this.

I discovered BBQ while living in Jonesboro, AR, for 4 of my boyhood years. I've traveled the country and have had the pleasure of sampling a number of varieties, but It wasn't until just yesterday that I discover why people are so passionate about making the stuff themselves. I also realized why southerners consider BBQ such a sacred thing, and why they shun us left-coasters for calling grilled chicken & hamburgers, BBQ. Well, I had printed SmokinOkies tips as well as his serving sauce recipe for pulled pork, and I couldn't have been more happier with the outcome. Thank you!

I realize this site is primarily for Cookshack owners, which I hope to be someday. Right now I'm using a Char-Broil smoker with offset firebox. It works well, but I can certainly appreciate the convenience of a Cookshack; I felt like I had to check my cooking temp every 30 min... which is a pain in the butt when I'm trying to do yard work at the same time.
Hi I'm winesburg bar b q and just purchased a fec300...I'm currently cooking with a southern yankee cooker, I've been cooking for money for 3 years now and think the fec300 will save a lot of time for me...has anyone cooked a 60-70 lb. hog in a fec300, it appears that I can cut the hog in half and it will fit in the cooker...how much time at what temp thanks, Ralph
Howdy,

As I said in one of recent posts, I am a long-time lurker. My brother back in Connecticut owns a Smokette and got me into this list back in '05. He has raved about his smoker for quite some time.
I learned about real BBQ (as opposed to mere "grilling") when I was stationed down in North Carolina at Bragg. Since then, my love for pork, brisket & ribs has grown exponentially. I've had plenty of different smokers over the years, even a home-made job.
I work at the state health department in Colorado and part of my job puts me in kitchens all over and I get to spend a lot of time talking about food with chefs from all kinds of schools. I like being active, but something tells me I'm going to have to be a lot more active if I keep using my new Cookshack smoker.
I recently purchased a model SM050 and the very first brisket I pulled out of it was spot on and a real sock knocker-offer. I dunno how much I'll actually post on this forum as their are plenty of experts with more info than I have, but if you have any food safety questions, I'll do my best.

Peace,
JCS
I'm Keith aka Ringo_54 (cause I like to play drums a lot. BBQ and music, that's 2 of my favorite hobbies. I am a new member, having just purchased my smokette 3 days ago. I have about 7 years experience with 'the egg' and have made two smokers ,and tried other smokers, but always went back to the egg. Frankly, I just wasn't satisfied with it. It's a pain to set up for low 'n slo and it just doesn't hold many pork butts, etc. I heard of the CS smokers before I bought the egg. So I feel I have a lot of experience at pork bbq but somewhat limited on smoking other meats etc. I know I have learned a lot from the forum already and trying to learn the CS techniques. I have chicken parts smoking right now and 4 rubbed pork butts ready when they come out. Great forum and look forward to adding my 2 cents from time to time.
Greetings All,

I'm a wannabee cookshack owner, but in the meantime I'll use whatever else is available. I'm a big fan of spareribs and I'm working on mastering brisket.

Sitting in a chair, tending whatever is cooking and sipping on a variety of of appropriate beverages with friends and figuring out how to cure the world's problems is pretty much the point of life to me.

Looks like lots of good things happening here and I hope to contribute to the forum in a positive fashion. I tend to believe you only get out as much as you put in.

StMax
Hey you'll, hailing you from Charleston, South Carolina.My name is Susan and I'm transplanted from the north while hubby(Russell)is from S.Texas. This is a good in-between spot to live except for one thing- no brisket- South Carolina is a pork state and those pits that say they sell brisket just ain't had Texas brisket. So the search was on for our own. Happened on Cookshacks name is a BBQ cookbook and after reading 90% of this forum and looking at a ton of reviews, bit the bullet and ordered the smokette 008. Of course it arrived in a monsoon with the power down- poor UPS man while I struggled to manually get the garage doors up. Sunday got it together and in place and seasoned. This AM put a 7 lb brisket in at 225*- no peeking but I am dying to know whats going on in there- will check at 8 hour mark and go from there. Thanks to all the posts on remote thermometers- we are off to see what can be bought locally- if not then will order on line. Will let you'll know how my very first smoke came out.

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