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Hi to all on the Forum from a new Smokette owner. Great people on this Forum, great information for the beginner or seasoned veteran.
I am Mike and I am an Appalachian American (Hillbilly!) from west- central West "byGod" Virginia. Not a huge region in the art of smoking but there is always hope! Glad to be a part of this culture..
Hello. My name is Mike. I live in Alaska, and am an International cargo pilot. I have been smoking salmon for a number of years in a home made smoker that looks like a small outhouse. I usually fill it up and let it rip. I have been wanting to do smaller loads in a more controlled environment. And also some cold smoking. So after doing some research, and stumbling across these forums, Cookshack took the ring. I have a brother that does a lot of smoking, and have had his pulled pork a number of times. I like it. Since he lives in MD, it is hard to come by. Not any longer. I bought a Smokette 009 and am liking it. It's time to start smokin'. I appreciate the information on these forums.
quote:
Originally posted by AndyRoo:
Hi, my name is AndyRoo. I live in Canada and I am a smokaholic.........I am planning on smoking my first whole hog and need ideas on the best way of doing it, for example, with or without skin.


Welcome to the group.

I'd suggest a new thread about the hog. Tell us what smoker your using, size of hog, if you have a background in smoking (just not hogs) and we'll help you out.

Smokin'
Hi to everyone,
I am a new smokette owner (2 months) and I can
't believe the results (did I cook that?). I am an
ex professional horse trainer who now consults on training and rehabs injured horses. My wife is a veterinarian who specializes in equine sports medicine. We live in Arizona. I have been a lurker for some time and can't believe the amount of incredible info available on this site. Thanks to all for the patience to post these remarkable tips and recipe's.
rayl.
Hi - John here. Been lurking for a few weeks after a miserable showing at a rib event. The perverbial "taking a knife to a gun fight" syndrome. Actually gave up on my ribs 1/2 way thru the event and concentrated on the captain morgan. How sad!

Walked away mad at the others because they all had smokers and I brought a turd. No more...so I went online here & there and looked around to try to figure out what I wanted to get. I made my decision a couple days ago and was waiting for the paycheck to order. Was...because I found a used 50 and will be driving 175 miles to pick it up tomorrow morning.

Just for grins, I dropped a nice rack onto the ol' weber today and enjoyed my final "great" ribs... (pretty good too) but I cant wait to do it right!!!!!!!

Glad to be part of this whole thing and really looking forward to what is ahead for me with the CS.

John - a soon to be formerly frustrated smoker
Thomas here . . . just did my first racks of ribs yesterday (pretty darn good) and am about to put my first butt in this morning. My thanks to all who have contributed so much practical and valuable advice. These forums provided a great education while waiting for my smoker to arrive. A special thanks to "Smokin Okie"!

"not all who wander are lost."
Hello,

I'm Pat and I've already had a couple of posts, but wanted to say Hi. I've been a griller for a while, but I wanted to be able to do low/slow smokes, so after a lot of research, I got my Smokette. I did a brisket Saturday, (actually, Friday and Saturday) and it turned out even better than I expected. I couldn't be happier with the Smokette. Thanks for all of the great suggestions and help from the forum members.

Pat
Thanks for the compliment, but all of the credit goes to the Smokette. We've almost finished off that first brisket and it's as good warmed up as when I took it out of the smoker. Gonna' try some spare ribs tomorrow.

Actually, I got mine at a place pretty close to where I live. I would like to visit the factory sometime though, just to say Hi.

Pat
Hi all my name is John from central california a smokin newbie waiting for my 009 to show up tomorrow. The wood i ordered came today and i thought i ordered a meat thermometer but its a 2in temp therm. Boy i don't know about drilling on my 009 Eeker I probably won't i gots a maverick et-73 on the way Big Grin Thanks to all for the great guidance and info that you guys and gals share. John
Hi--

I'm Jim, but since that name was taken I go by Pags, an abreviation of my last name(nickname also).

I received my Cookshack Elite over a week ago and have since smoked a boston butt, chicken wings, moinks, and today baby back ribs. The smokes keep getting better and love to hear the family ask what's next on the agenda. My grandson loves baby backs, and I was honored to hear my first effort on the Cookshack made his list of favorites.

I've been smoking for years on water smokers and didn't realize how good things could get until I started with my Cookshack. That smoker sure does make things easy, and I really didn't understand what good "Q" was all about until I started with the Elite and read so many great posts on the forum. Thanks to all who have contributed as I feel I've learned a lot from you and fully intend to absorb more.

As I gain more experience, I hope I can share some insight or inspire someone also. Until then, here's to good "Q".

Pags

Pags
A Drummer, here. Don't have a smoke box yet, thinking about trying a new Smokette. I smoke on BDS, Masterbuilt bullet,and sometimes a Weber with a Smokenator. You guys seem pretty up front about your pros and cons of Cookshack. Would love to taste some ribs from your box, before I bought. My black barrel knocks out some delicious bones. I'm Art Dunn from Surfside Beach, SC. ruhtar2001@yahoo.com
Just joined and am thrilled to say that I just bit the bullet after admiring from afar for long enough. Called Charcoal Store today around 230pm and my new Amerique is scheduled for delivery tomorrow at 1000!!! Cannot wait to get it seasoned and working some Q. Thanks to all for the fantastic tips and tricks. Esp Smokin Okie! This Forum ROCKS!
quote:
Originally posted by SmokinOkie:
We're getting lots of new members (and lurkers) so thought I was time for a "roll call".<br /><br />Tell us who you are?<br /><br />I'm Smokin' Okie, a non-paid straight man for the rest of the forum gang. Love the friends here at the forum! I've been smokin' for a REALLY long time, on most any smoker out there.


Scot here.
I started a new website called wheresthebestbbq.com and I'm just hooked on good BBQ and going to all the different restaurants looking for good Q. I decided to by the Cookshack smoker to learn more about this art and I'm in love with it already!
quote:
Originally posted by wheresthebestbbq.com:
quote:
Originally posted by SmokinOkie:
We're getting lots of new members (and lurkers) so thought I was time for a "roll call".<br /><br />Tell us who you are?<br /><br />I'm Smokin' Okie, a non-paid straight man for the rest of the forum gang. Love the friends here at the forum! I've been smokin' for a REALLY long time, on most any smoker out there.



Scot here.
I started a new website called wheresthebestbbq.com and I'm just hooked on good BBQ and going to all the different restaurants looking for good Q. I decided to by the Cookshack smoker to learn more about this art and I'm in love with it already!


Welcome aboard Scot. Now that you've got a Cookskack your quest to find the best BBQ starts right at home! Congrats.
Don
Hi,
New to the Forum and impressed with all the unselfishness of you ALL.
I'm recently retired from the Air Force after 26 yrs. I sold my 25 ft Southern Yankee concession a few days after retiring in 2007. I have a really good product but Goldsboro, NC is not a Memphis style Ribs and Texas style Brisket and sausage kind of town. So, I'm trying to keep myself from getting bit by the BBQ Bug again but too late. I want to start catering small with little to no stress. I'd like to Que more for enjoyment than having to make the bills. any suggestions will be appreciated
G'Day All
My name is Phil aka Captain Cook, forgive me but I am an Australian and reside in Melbourne (Australia) Barbecuing in Australia is in your terms grilling generally on a gasser. I demonstrate cooking on BBQs for Weber Australia every Saturday from September until the end of December. I am slowly converting people over to grill on charcoal and doing low and slow. The choice of BBQs/Smokers is very limited here the main two being a Weber Smokey Mountain and the BGE. The smoke taste is not that well known or accepted, one of the reasons for this is people generally use too much smoke and make the food taste bitter. Australians also love a very savory taste whereas in the US you food tends to be sweeter.
A group of us are attempting to get an Australian BBQ Association of the ground which will cover all types of outdoor cooking including camp ovens and wood fired pizza ovens.

I have 5 BBQs all Weber’s (naturally) Genesis E320, Q220, Performer, and 2 kettles. I also have a home made toolbox smoker for hot smoking fish and the like. I have several methods that I have refined for cooking indirect on gassers. My next phase is to spend more time developing my skills in low and slow with a WSM so you will probably find me lurking and trolling through your forum if you don’t mind. I am also a member of the TVWBB forum where I post regularly in the grilling, gassers and recipe discussion groups.
Hi. I'm Andrew, just found this forum. I am new to smoking, got into the taste while I lived in Houston a few years back. I will admit I don't own a Cookshack, little too rich for my blood at the moment, one of the docs I work with does, before he told me about it I'd never heard of an electric smoker. Certainly got my interest. I ended up settling for a Masterbuilt electric, one day I'll get a Cookshack. This seems like a great place for a newb to learn about smoking, seems like a decent bunch of folk. Friendly. All the best mates.
Hi Folks. My name is Ruckuz(actually it's Rich, but Ruckuz makes me sound more exciting). My wife decided to surprise me with a smoker for father's day, but was nervous because she did not know what type to get. She decided to tell me early, so after some research we decided on a SM025 as I am not one who would have the patience to smoke with charcoal and she wanted me to use it. Just received it yesterday(I know..I know its not fathers day yet), seasoned it, and cooked a 9.5 lb. Pork Butt. Of course it ended up raining this afternoon so I scambled to move it to the front porch out of the rain. Just my luck...Especially when it doesn't rain very often in Utah...
Will have to clean up the grease spots later Smiler
Luckily it still came out just about perfect...At least for a newbie Smiler
Man, I am really going to use this thing....
On to Brisket for Memorial Day.. Wish me luck..
Hi all!
My name is Jerry and my user name is skipro3. That is sounded out as Ski Pro 3. I am a seasonal ski instructor at a local resort. Here, the resort refers to ski instructors as ski pros, much like a golf instructor would be called a golf pro. I have locker #3 in the instructor locker room at the resort. Hence the name; skipro3.
Anyway, I've been BBQ'n for more than 30 years but on a completely amateur level; never competition. (Although I do attend the events and mark my score sheets.)
I make my real living as a telecommunications tech for the local electric company on our hydro project. I maintain communications of all nature; telephone, microwave, two-way, SCADA, telemetry, spread spectrum, fiber optics, etc. For a variety of communications systems such as security, video, remote monitoring, control, etc. I live near Lake Tahoe and have for over 27 years. About 3 years ago, my home and land was destroyed in a wildland fire that was set by arson. I have since rebuilt and now own a beautiful log home on my property. One of the first "toys" I've allowed myself since the fire and completing the house is my Cook Shack BBQ smoker. Nothing says I'm home again, than to tend the BBQ by resting in a nearby hammock. Ha! Glad I found Cook Shack and this site. Hope we can all be friends! Cheers!
Hi folks! Jeff Bonwick here. Long time griller, first time smoker. I'm an engineer by trade (lots about that on my website), but I also love to cook -- I even roast my own coffee.

Oddly enough I've wanted to try this for a couple of years now, but I suffered analysis paralysis -- I read all about charcoal vs. wood pellets vs. gas vs. electric and just threw up my hands. Last week I just figured, this is crazy: the amount of time I've spent reading about it times my hourly pay rate exceeds the cost of just picking something and trying it.

Liberated by this attitude adjustment, I opted for convenience and got the SM050. I've had it for just a week now and completely love the results. My wife is amused because I'm looking at everything wild-eyed now and thinking, "Will it smoke?" How would smoked coffee taste? Can you cold-smoke ice cream? How about adding a hickory note to the peaty goodness of a glass of Macallan 18?

This is going to be fun.
Hello folks, my name is Luis and I am an alcoholic. Just kidding (though some would consider me one hehehe)

I am a little late to the party since ive had mine 3 weeks. I am a former big green egg owner. I loved that thing but it was just too messy with the charcoal and tending and dealing with the temperature fluctuations. i finally got tired of it and was sold.

So I set out to find an electric smoker. My original budget was around $300 so i was looking at the masterbuilts. After tons of research I ended up with a cookshack elite.

Having some fun getting to know my particular unit. Before I die I will make my favorite dish in the world in my new cookshack; a chorizo, chicken and seafood paella.

First I must master Isabela

Say hello to Isabela

http://i715.photobucket.com/al...okshackluis/new2.jpg

First cook was a fattie. Twas delicious. Just set the temp and took out at 165. Too easy

http://i715.photobucket.com/al...okshackluis/new4.jpg
Last edited by luisfc1972
Hi,
I am Woody from Denver. I cooked for a living for 20 years and now that I am in a different line of work, I really enjoy cooking in my free time. Amazing how that works. I have a severe mental problem: I am ridiculously obsessive when it comes to food. I dont go for anything too fancy, just the basics executed as close to perfectly as I can. I cant wait to start learning every nuance of my new smokette. I will be reading, cooking, and learning a lot.
It's sometimes customary for the "new guy" to begin with a joke, so here goes......

ONE SPECIAL PIG!

A man stops to ask directions from a farmer sitting on his porch and is amazed to see a three-legged pig sitting at the farmer's feet.

"That's a weird-looking pig," the man says.

The farmer is furious. "Don't you ever say anything bad about this pig!" he says.

"Just last week my wife and I were sleeping, and a fire broke out. This pig dragged us both to safety.

Last month a robber broke into the house. The pig knocked him down, dialed 911 with his snout and sat on him until the police arrived. So don't ever say anything bad about him."

"I'm sorry," the man says. "But what's the deal with the three legs?"

"Mister," the farmer says, "a pig like this you don't eat all at once."

----------------------------------

I hope you enjoyed it....... if not sorry.... i stole it from somewhere else anyway Big Grin

I'm Dave and I'm stuck in Jersey...... therefore.......... jerseydave

I'm somewhat new to smokin.... 2-3 years so far, and even though I've learned a lot, I still have a lot to learn.

I'm hoping to hone my skills here, contributing when possible.

I'm still using my first setup, a lowly Chargriller with a sidebox, but it has turned out some fine Q, along with several disasters mixed in, but that's part of the process Smiler

"JD"
I'm Steve. I just got my Smokette Elite SM025 and started trolling the forums. I upgraded from a Weber bullet and will be making my first try with the new toy this weekend. Hopefully some of your advise will help me sort getting the wood to smoke which seems to be a recurring issue in recent forums. I appreciate the information I have gotten from the forums thus far and would like to thank all of you for that.

Wish me luck on the first run, and I will let u know how it goes.
Hi im Felipe and originally from Puerto Rico (island in caribbean) and through job offer ended in Tx. next to a neighbor who made/smoked delicious brisket. Currently live north of Seattle Wa. in the midst of liberalism Frowner . Have a brinksman that tended to be high maintenance and did ok with smoked salmon but wanted something better and less work, studied many options like must of you did and decided after reading(lurking) on the forum that whatever problems ocurred with the CS's the cust. serv. was outstanding and that sold me and bought a 025 that as we speak is cooking the first of many briskets and ribs and butts and on and on. Thanx to all who have posted their experiences here and made it a lot easier for the ones who came after you. Felipe Sanchez
Read the 101's and forums for each type of product you're smoking. A little up front knowledge will do wonders for your results. If the first smoke at the lot is for friends or customers, I would suggest a practice run or two at home first to gain experience with your smoker and the product (after you've first read the 101 and forum posts on what you're smoking).
Hey all. Ken from North Cackalacky here. My shiny new CS SM025 will be arriving today. I can't wait, ready to duck out of work now to go get it seasoned.

Really appreciate all the insight and advice on the forums. I'm a newbie to smokin so I've been reading the forums non-stop all week since I placed my order. Certainly seems like a great community and resource.

Got a nice 10lb Packer from Walmart yesterday. I'm taking the day off to babysit my new toy while I make my first brisket tomorrow. Will be Brewing up some Homebrew Black and Tan as well seeing how I need to leave the thing alone for 12+ hours. Wish me luck, I'm sure you'll be hearing from me.
Hi everyone. New to the forum and new to smoking. I've had my SM020 for a week now and love it!! Did baby back ribs the first weekend (good but I can do better) did a pork shoulder yesterday for pulled pork. It was AWESOME!!!!
Can't wait for next weekend. The wife is impressed!!
Been reading A LOT on the forum and have learned many valuable things.
I am in the planning stages now for a shed to put the smoker in (many good pictures of set-ups on the forum).
Thanks to all you veterans of smokin for posting your tips here so us "newbies" can learn. This is a great site.
Steve
Hello all!
Well I am new I have only cooked two butts and that is the extent of my smoken live!! I have a Smokette Elite. I live in Canyon, TX and am trying to get really good at this stuff!!

I would like to open a restaurant someday and have half the menu be BBQ!

My second butt was outstanding and my taste testers can't belive it is only my second go round!!
quote:
Originally posted by SmokinOkie:
quote:
Originally posted by Smoke It:
...I've been smokin since '04 when I bought my CS Smokette II model 009...


Took you 5 years to find the forum, man, we need to work on that.

Now, if you were lurking for 5 years, we'd give you a hard time.

Welcome all the resent newbies.


I knew of this forum but just never checked it out before. I did get a lot of good info and receipes on the CS web site.

I guess I'll have to reduce the amount of time I spend on the Gold Wing Motorcycle forum so I can come here.

Thank you for the friendly welcome.

Mac
Hello all,

I'm Jeremy from the Northwoods of Wisconsin. Ordered a SM025 this weekend, can't wait for it to get here!!!

26 now, been smokin on a brinkmann offset for about 2 yrs. Stumbled across the forum & have been soaking up info like a sponge!! Kid in a candy store right now Big Grin

So much info & so many great recipes to choose from, hard to choose what I wanna put in there first! Found out today mine's on backorder Frowner so hopefully I don't go crazy in anticipation!!!

Looking forward to getting it, trying all the great suggestions & doing a little experimenting of my own!

Jeremy
Hi, I am Jimmy and I am from Singapore. Realized BBQ is a 400-year old art/tradition. Will be coming over to CS for the cooking class in December. Kindly advise the BBQ outlets that I should visit or the people I should meet to learn more from. Do you guys gather to chow down? Would be great to meet some of you from the forum. For some idea of our vibrant food scene in Singapore, please visit this: http://ieatishootipost.sg/, of which I am a member.
Greetings!

Name is Robert. I was watching FoodTV while I was hungry. Now I'm here. Guy Fieri was cruising the BBQ pits and I realllllllly wanted some of that pulled pork. Ordered the little 020 and it's supposed to ship today. I have to play army this weekend so even if it gets to the house, I won't get to play with it. From the looks of the weather, I might get to season it in the snow. WooWoo!

I'm in southern california, but up in the mountains at 6200 feet. Above the smog and traffic! Smiler
Hello All, I just wanted to intrduce myself , and i will be cooking on a FEC100 for witch i am very excited to smoke on.. I have been lurking in thease forums for about two months now but i have been a great admirer of the FastEddie for a long time now... I look forward to learning alot about smoking tip and tenquies.

Thanks Everyone,

New2Somikng
Hi my name is Calvin Burchett I received a cs020 for xmas(early). I live in a small town, Freeman Missouri, with my wife. I have 2 grown kids,will maybe not raised. I have my own siding business that keeps me hopping most of the time. In the spring,summer,fall you can find me on the weekends at the "Gem of the Ozarks" usually catching some crappie. When I was a pup I would do a little smoking on a homemade stick smoker. Boy that seems like a long time ago. I'm only 46 yrs young but have had hard miles put on the body or maybe put-away wet to many times. I like to bird hunt when given a chance. I love to eat good Q.
hey all!,
my name is jeff heaton, a retired firefighter from texas. i have owned restaurants for the last 17 years. i will be opening a new one this summer. the wife and i travel the country in our RV and harley [ultra classic]. i have owned a cookshack smoker the last several years and plan to buy a FE300 in the next few months. my restaurants have been seasonal, but highly profitable. i work 4 months a year and kick back for the rest. once i get the FE300 i will be doing comps. i will be a rookie at comps, but i have been qing for many years......should be fun.
Hi,
My name is Carol. I am a newbie. I have never "smoked" before, but have eaten some great smoked food and have been wanting a smoker for some time. My husband gave me the Elite Smokette as a Christmas gift and I am eager to try it. This seems like a very friendly forum and I have enjoyed reading the posts. One thing I am confused about. The manual says to start up the smoker for the first time without meat. Then in italic it says to use a go get a cheap piece of fatty meat. Does this really "season" the smoker? What would happen if you were tempted to eat that first piece of meat. Is it really safe to leave the smoker on overnight, or while you are at work?
quote:
Originally posted by Downers Grove Cook:
Hi,
My name is Carol. I am a newbie. I have never "smoked" before, but have eaten some great smoked food and have been wanting a smoker for some time. My husband gave me the Elite Smokette as a Christmas gift and I am eager to try it. This seems like a very friendly forum and I have enjoyed reading the posts. One thing I am confused about. The manual says to start up the smoker for the first time without meat. Then in italic it says to use a go get a cheap piece of fatty meat. Does this really "season" the smoker? What would happen if you were tempted to eat that first piece of meat. Is it really safe to leave the smoker on overnight, or while you are at work?


Hi Carol - Welcome to the world of Cookshack and the forum. It appears we're neighbors in that I live a little East of you in Hinsdale (at least part of the time).

To season a new unit, I would recommend that you run it empty at max. temp. with a couple of chunks of oak or hickory, for 5 to 6 hours. Then, smoke a pork butt at 225F until you hit an internal temp. of 195F. The meat will be fine to pull and eat.

It's safe to run overnight unattended. I do it all of the time with butts and briskets and my unit (an 008) sits on a wooden deck off my kitchen / family room. If you don't already have a remote digital thermometer, it's time to get one.

Disregard the manual and just follow the forum. Read the 101's and don't hesitate to ask questions. You're in good company.

Enjoy.
Hello. Newbie and inexperienced. Have to laugh at myself. I noticed in my profile I registered in 2005. I always wanted a CS and got lucky and bought an 009 almost 8 months ago on clearance at Cabelas. I wanted to read and study as much as I could before I got started. No matter how much I read and how easy it was stated, I was intimidated as I know nothing of smoking. Well after a wonderful conversation with Karen earlier, I am finally seasoning my smoker as I type. It will be almost 8 hrs of seasoning in about 45 minutes. Bear with some questions as I forge forward. I will likely look back and laugh again wondering why I was so worried. This is a great site!
KCSO53 here-New to the forum and a recent recipient of the Amerique, well I bought it for myself. I've been smoking on and off for the last 6 years on my WSM. Took delivery of the Amerique on Tuesday, unpacked it, put the casters on and it's sitting in the heated garage. Call me an idiot but I refuse to put it outside in this single digit Chicago weather, - windchills and snow. I'm waiting for it to get a little warmer before I season it. Believe me I can't wait but I'm well, anal and that's just the way it is. In the mean time I'm enjoying reading all the posts.
Hi ya'll,
My name is Greg, (_ _ _ hole to my wife sometimes.) We both love to bowhunt deer, antelope, and turkeys, and of course love to smoke meat. Been smokin' butts, ribs, brisket, etc., on side-by for years here in the ozarks of Mo. Been looking at cookshack for 2-3 years and finally decided to take the plunge. Should have my 020 in a about a week if all goes well. Love the forums lots of good info. Posed to get 4 inches o' snow tonight and -5 degrees. Sittin' by the fire with an adult refreshment waitin' on some antelope chili.
quote:
Originally posted by cal:
Hi my name is Calvin Burchett I received a cs020 for xmas(early). I live in a small town, Freeman Missouri, with my wife. I have 2 grown kids,will maybe not raised. I have my own siding business that keeps me hopping most of the time. In the spring,summer,fall you can find me on the weekends at the "Gem of the Ozarks" usually catching some crappie. When I was a pup I would do a little smoking on a homemade stick smoker. Boy that seems like a long time ago. I'm only 46 yrs young but have had hard miles put on the body or maybe put-away wet to many times. I like to bird hunt when given a chance. I love t



o eat good Q.



Hey cal,
Where the heck is Freeman, Mo.? I live in Springfield. Where is it from here? My wife and I love to catch crappie too. Just ordered a 020 and am supposed to get it maybe next week. Give me a holler. Greg ( bowhuntrmaniac@mchsi.com)
Hey all,

I am Larry out here in California. I have been clicking here for over a year and registered for about a year. This has to be one of, if not the best forum site on the net. In fact this site is one of reasons I bought my Cookshack. I got into smoking about 6 or 7 year ago. I started using a Masterbuilt 7 In 1 water pan smoker. I had pretty good results, especially with Pork butts. I never really minded the tending the fire thing, it always created time for a beer and a cigar. Well I have two kids now and my Cookshack Elite 025 gives me more time and less worries about fires and burns. I have had my CS for about a year now. love this thing. I would love to get a couple FEC's and travel around the country entering BBQ contests. Okay, sorry back to reality. I am looking forward to really perfecting all cuts of meat/poultry and it may take me a while, but it will be tasty long road! I am willing to endure the journey. Damn, I am getting hungry. Repetition is the mother of skill.
Bowhunter,
Sorry,I just seen your post. I'm betwwen KC and Springfield. I love to do that crappie thing at Pomme De Terre. Hard lake to fish, but like smoking, a little patience goes a long ways!

Crazy Smokin Larry,
Sorry for intruding on your thread!Nothing better than good company,good Q,and a good cigar. Oh yes I can also dream of FEC.
Hello, my name is Russ and I just got my Amerque last Monday the 25th. I have been grilling for about 40 years but I am new to low and slow smoke cooking.
I started smoke cooking this past summer with a Smoke Hollow gasser. I have done pork ribs, steel head trout and Buckboard bacon in it. I managed to get a good product from the gasser but with out a t stat to control the temps it is highly labor intensive. I did a lot of reseach on all the smoke cookers out there and decided on the Cookshack because of the reviews I have read hear and else where on the net.
I did a pork butt for my first adventure in the AQ and using Okie's serving sauce I ended up with a delicous PB.
I am doing 3 racks of baby backs and smoked beans tomorrow and looking forward to many smoking adventures wth the AQ.
I really enjoy this forum and I think Smokeshack does a wonderful job building smoke cookers.

Russ
My name is Carlos, and no, I'm not hispanic. I tried to learn to speak Spanish, but they just laugh at me and speak to me in English. Frowner Wink

I just got a SM025, and it's all seasoned and ready to go. I had planned on doing some pork ribs today, but my bosses actually wanted me to do some work. Can you believe it? I mean, who does that anymore? Big Grin Seriously, though, I'm a barbecue-aholic, and I'll get to those ribs on Saturday.

I live in the San Francisco Bay Area in a little town called Pittsburg. I'll bet you didn't know there was one of them in CA. Notice that there's no "h" on the end like that imposter town in PA Wink

I've learned a lot already from these forums, and I plan on learning a lot more. See you soon!! Cool
I'm newbie Basscat. I have never smoked a piece of meat in my life, but recently came up on a killer deal on a barely used ST 1400 electric smoker, and jumped on it.

I have been reading here for about a week,and have gleaned an AMAZING amount of information. I plan to begin my smoking trials (and errors!)this Saturday. I will be off work for two weeks in a row, so hopefully I will get the hang of it by the time I go back to work.
Hello my name is Darren and I'm from North Dakota. I've been a long time smoker using my homemade gas fired smoker. It did the job for me but with not near as much control as I wanted. I recently purchased on Amerique and immediately smoked jerky and pork ribs. Wow, was I happy, both turned out great. I used the modified GLH method for the jerky. While I can only do a fraction of the volume of meat each smoke now, it's well worth it since I have little "babysitting" while smoking. One thing I noticed in your fourms is that there is little information about smoking country style sausages. I may have to start a thread to learn more. Thanks
Hello this is Billy from Panama City,Florida.Have been on this forum for a few years now and have to say its the best one on the net for sure!Cookshack is a very good product with Donna,Stuart and Smokinokie all pitching in.And others I dont know helping too.But this forum would not be what it is today without SmokinOkie for sure!Many thanks to all that contribute to this forum so everyone can learn to que!
Hello to all. I am Gary I. from the middle of Kansas. I have been smokin stuff for the past 5yrs. I have used different smokers in the past. I had a Brinkman electric. It worked good, but very weather dependent. If it is cold, and windy forget about it. I currently have a Weston gas smoker. It is nothing to brag about . It works OK, but have to adjust the temp. constantly. I converted it to Natural gas which did help. Well last Fri. I made the plunge, and ordered my New AQ. Of course they are out of stock, and won't come in until Late in the Month. It is difficult to be patient , but just gonna have to wait.
I appreciate all of the great info. on this forum. You guys are the best at what you do. I have done a lot of Q, and plan on improving with your help.
Thanks Again
Gary I.
Hi all,

My name is Richard. About 8 or 9 months ago I was watching the Memphis in May cookout on TV, lamenting the generally sad state of BBQ in california, and decided to take matters into my own hands. I live, work, and play in the SF bay area, and though we have a few decent soul food places, authentic BBQ seems hard to come by (as if I knew what authentic really was).

So I bought a smoker and started reading everything I could and talking to everyone that would tell me anything. I found tons of good info on the net, but this was the place I kept coming back to. I can't express my gratitude for the wealth of knowledge and help here. If I said thanks a thousand times, it wouldn't be enough.

So far, I've mostly focused on butt, and I'm getting decent at it. Family & friends shower me with compliments, but I think that's partly because it's just not common out here, and partly because it's pretty forgiving. I'm far from an expert, but I have kicked off the training wheels and made my own sauces, tinkered with different kinds (and ratios) of wood, etc.

I'd like to get better at ribs & brisket. Both times I smoked ribs, I overdid it and dried them out a bit. The brisket had good flavor, but was not very tender.

Anyhow, thanks a bunch!
I am Ken from a chicago suburb. I own my company, married to the most wonderful woman on earth, have 7 kids who have lots of friends and they all come to our house (mainly to eat) and i do all the cooking. I have been grilling and smoking for years using every possible grill and smoker made. i now own a FEC100 and my only complaint is that i didn't buy 2 of them.
Great site and product that can't be beat.
My name is Mike and I live in the foothills outside of Reno, Nv. I fell in love with true BBQ about 12 years ago when I met my wife in Texas. I realized that there was NOBODY who put out good Q back in Reno. I set out to learn whatever I could from BBQ joint owners in my wife's hometown of Lake Jackson. I have been reading anything I can get my hands on. I own a large Traeger pellet smoker/grill, a Weber kettle and the most recent addition to my stable is an Amerique. Over the years I have learned to turn out some fairly good Q but realize that I have a whole lot to learn. Wveryone on the forums here has something to offer ande I don't know if I will live long enough to absorb it all but I'll sure try!
I'm BBQJack, new AmeriQue owner. Been BBQ'n 40 plus years. Will always have a Weber kettle, love that thing. I've had off-sets, pits, and just parted with my Primo ceramic XL oval. Hated to sell it but I had some space issues. Always on the quest for the perfect Q recipe. First ribs were OK, with all your help I can do better. Great forum,thanks.

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