Hello. I am new here. I am looking for a food processor.
Wrong site. This is Cookshack Barbeque.
Hi
Hi Ho Neighbors!
Long time no see, lost my password and the lost password link here doesn't work very well. But I finally found the elusive password. Popped in to see what's new. Not much has changed with me, FEC100 still going strong, although I'm thinking of replacing the controller. How's everyone been?
Still here after all these years!
Not a lot of action on the ole forum anymore Andy
Andyj! Welcome back! We've missed you and your iconic crazy (good) recipes!
Always happy to see someone here....
Welcome back!
Good to see some old familiar names, I've been hanging out over at The BBQ Brethren site. Now that I can login again, I'll try to visit more often, still hate this odd blog format though. 
andyj: Good to see that you are still around. I don't like this format much either but do hang around now and again.
I'm here and lurking as well. Not a fan of the forum design but good info inside.
@Jeeeensy posted:Been lurking for a while on n off, about time I surfaced and said hi,, HI.,...
Have SM 160 ( that's packed up ) will get to looking at is soon to see what the problem is.
Best Regards
Nick
HI,., Problem solved,, door switch was gunked up,, a quick spray with electrical cleaner and a pair of long nosed pliers , a few tugs on the button to release it and works perfectly now,,
Hey All, I've had a cookshack for about 15 years, but haven't been active in the forum for quite awhile. I only smoke a couple times a year. I do the usual, pork shoulder, chicken, brisket. I have recently acquired two sons-in-law that have a competitor's brand smoker that starts with a T******. They use their smokers a couple times a week for all kinds of stuff. I felt that I was being "challenged" and now am smoking more often. Love my smoker and now wonder why I let some much time go by.
Glad to see you here and reading your input. Don't let the in-laws win!!!!!!!!!!!!
Challenge is a good motivator. What is your CS model? We like to share tips and recipes.
Thanks for reaching out. I have an oldie. It is a smokette. Not sure if it is the 020 or the 025. It is in great shape. I bought a 5# prime rib to smoke for tomorrow. I have a couple friends coming over. I am going to rub it with spices tonight, wrap it, and let it sit in the fridge overnight. It is hard to find a recipe for a portion of a prime rib. After reading several posts, I think I am going to let it come to room temp, and then smoke it at 225F for about 2 hours. I will use the meat probe and pull it around 100F. Then, maybe put it in a 450 oven for about 20 min to bring the temp up to 125F. Does this sound about right? I am shooting for rare to medium rare.
I sort of do what you are talking about. I do a salt, pepper, granulated garlic, granulated onion fresh rosemary and thyme rub the night before. I don't wrap the PR while it is in the fridge. When I am ready to start it I put the cold PR in the cold smoker and set the smoker temp at 225 degrees. When the PR reaches 110 degrees internal temp I pull it out of the smoker and put it in a 375 degree oven until it reaches 125 degrees internal temperature. I pull the PR out of the oven and wrap it in foil and then into a warm cooler for an hour or more. The reason for doing the cold PR and cold smoker is to get as much time as possible in the smoke. Give this a read also: NEW 2010 Prime Rib 101 | Cookshack .
Hey Mike, thanks for the advice. Makes sense to maximize the smoke time. I think I will try it your way. Have you ever smoked mushrooms? My SIL quarters mushrooms tossed with a little oil, garli, salt and pepper. Puts them in a foil pan and smokes a couple hours. Great side for beef.
Never even thought about smoking mushrooms. Now that you mention it, they sound good done that way. The old 101's are great help when you are doing something new. They were written by Smokin Okie and have good information.
Thanks for the inspiration, guys! I think smoked prime rib is now on my menu for the holidays.