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Well. A lot of us here will vote for the Cookshack. But you're not comparing apples to apples since some of these things aren't similar products.

The Primo is a grill not a smoker.

The Big Green Egg is a grill and can be used to smoke, but from what I've read on their site, it can't smoke below 300* (BGE users can verify if this is correct). We smoke pork butt, brisket, ribs, tri tip, fish, sausage, almonds, and many other things at temps as low as 225*, 180* or lower.

The Bubba Keg is a grill not a smoker.

The Cookshack is pure smoker for traditional barbecue.

If you're looking to smoke, why buy a grill? If you're looking to barbecue low and slow, the Cookshack produces great product with no baby sitting required. Throw your stuff into the smoker, walk away, and let your remote thermometer tell you when it's done.

Conversely, you won't grill steaks in a Cookshack. So I guess you need to figure what type of cooking you desire and go from there. If you already have a grill, then I'd recommend a pure smoker, and specifically the Cookshack.
Last edited by pags
Got my 020 yesterday for my birthday. Have a butt on it as we speak. I've had the Egg, offset smokers, barrell pit, stainless steel propane smoker, Weber performer and so on.

I used to sell BBQ at fairs and festivals in this area. If I would have had a Cookshack back then, life would have been so much easier.

Since I'm probably one of the oldest on here (55) I still realize I can learn from the accumulated experience on this forum.

Patience and a remote meat thermometer will get you through a lot of BBQ problems.
My birthday's coming up soon and my wife was bugging me about a gift. It came down to a new set of clubs, a new mountain bike or a smoker. Ordered the Smokette SM009-2 this morning, No dealers anywhere near home. I've been playing around with slow cooking on a propane grill for a couple of years and I have had moderate success. I've been putting off cutting the grass and reading the forum today, I can't wait to start this adventure.
Hello from the great state of Alabama! First I should come clean and admit that I am a ST cxld owner. With that out of the way I'd like to thank you all for the wonderful source of info for people that are obsessed with smoking.

I started out trying to make brisket on a bullet smoker more than 15 years ago. After many years and many BAD briskets, I have refined my methods and spend my weekends introducing the Deep South to Texas style brisket.
It has been a long, interesting read to go through this topic and "meet" everyone. Hi, I'm Hub, a smokeaholic. I live in NC but was born and raised in OK which makes my BBQ taste more TX and KC blend than NC. Continuing with the alphabetics I'm a KCBS CBJ, too. I hang out at pelletheads.com a lot also. I'm going to buy a FEC100 as soon as my "outdoor kitchen" is finished.
Greetings. I joined this forum to ask some questions about the various cookshack smokers. I figured I'd need some help to make up my mind about which one to buy. But I spent a lot of time searching the forum, and I managed to get most of my questions answered. I may have a couple more that I'll post separately if my continuing searches fail to produce results.

I've settled on the Amerique. I'll be ordering sometime in the next week or so.

I like this forum. I've already saved several great recipes I came across. Now I gotta go find a link to prisonchef's mustard bbq sauce that I read about a little while ago.
Just received our new AmerQ and it is being seasoned as I write. I'm looking forward to cooking something Saturday. Think that it will be a Boston Butt that I will try to cook around a visit to the zoo here in Seattle with grandkids. Timing should be interesting as we are supposed to get some rain as well.

Hope I don't end up with dry pork on my first go.

I have really enjoyed reading the archives and collecting recipes.
quote:
Originally posted by New2smoker:
Just received our new AmerQ and it is being seasoned as I write. I'm looking forward to cooking something Saturday. Think that it will be a Boston Butt that I will try to cook around a visit to the zoo here in Seattle with grandkids. Timing should be interesting as we are supposed to get some rain as well.

Hope I don't end up with dry pork on my first go.

I have really enjoyed reading the archives and collecting recipes.


Well good luck! and great name choice.
Dirigo here.

I'm a Mainer who loves Southern-style BBQ. I started with an Alton Brown "Good Eats" flower-pot smoker that I perfected to the point where I use an Auber Instruments PID controller to keep a constant temperature. I've turnd out some good BBQ with that little flower pot smoker! But it is fussy sometimes.

So I decided to go automated. I was looking at buying a Bradley through Amazon when I saw a review that said "Buy a Cookshack because they are made like tanks and produce a great product". So I looked at the Cookshack web site and son-of-a-gun if I didn't take delivery on a SM025 last Monday. I'm still working on setting up the smoker in a 20sf Suncast Garden shed, but should be ready to season it by Sunday.

Menwhile I'm reading this great forum and trying to soak it all in.

What should I try for my first smoke? Any suggestions?

Thanks!

Dirigo
You gotta do PB, Dirigo. Pork Butt is the traditional first smoke!

I'm sure you've done them in your flowerpot smoker. It'll be a snap in the CS. It's a good long low and slow smoke that'll really help season your new cooker.

Even if you are an old hand at PB, you should check out Smokin Okie's Pork Butt 101. Check out the mop sauce, serving sauce, and mustard sauce recipes there. I haven't tried them yet but they get great reviews, and I plan to try them on my next butt.
quote:
Originally posted by Dirigo:
Dirigo here.

I'm a Mainer who loves Southern-style BBQ. I started with an Alton Brown "Good Eats" flower-pot smoker that I perfected to the point where I use an Auber Instruments PID controller to keep a constant temperature. I've turnd out some good BBQ with that little flower pot smoker! But it is fussy sometimes.

So I decided to go automated. I was looking at buying a Bradley through Amazon when I saw a review that said "Buy a Cookshack because they are made like tanks and produce a great product". So I looked at the Cookshack web site and son-of-a-gun if I didn't take delivery on a SM025 last Monday. I'm still working on setting up the smoker in a 20sf Suncast Garden shed, but should be ready to season it by Sunday.

Menwhile I'm reading this great forum and trying to soak it all in.

What should I try for my first smoke? Any suggestions?

Thanks!

Dirigo


Plugged the SM025 and set the temp to season the smoker and the GFI tripped. I reset it and tried again. Tripped again. Tried it a third time. Tripped again.

Guess I have to call CS on Monday. How disappointing.

Dirigo
Dirigo, this happens to a lot of people. GFI (or GFCI, as I've always called it) trips if it detects a short. However, they can be overly sensitive or just plain bad, so it doesn't always indicate a real problem (except that you don't get electricity on the protected outlet).

Based on a thread I found, you could have a bad GFI, or you could have a minute electrical leak in the ceramic insulation around the heating element that might not affect the safety of the unit, but will cause nuisance trips of the GFCI. I guess it could be something else too, so definitely call CS on Monday.

Here is that thread, and there are others if you search.

Smokette tripping my gfci

But meanwhile, try it on a non-GFI circuit. If you have to run an extension cord, make sure it is a heavy enough gauge for the amperage the smoker draws, and keep it as short as possible. The owner's manual tells you what kind of extension cord you can use.
Last edited by skipq
Enjoy it,
I sure do Love mine !
quote:
Originally posted by SkipQ:
Greetings. I joined this forum to ask some questions about the various cookshack smokers. I figured I'd need some help to make up my mind about which one to buy. But I spent a lot of time searching the forum, and I managed to get most of my questions answered. I may have a couple more that I'll post separately if my continuing searches fail to produce results.

I've settled on the Amerique. I'll be ordering sometime in the next week or so.

I like this forum. I've already saved several great recipes I came across. Now I gotta go find a link to prisonchef's mustard bbq sauce that I read about a little while ago.
I had Mine Trip Out as well (amerique) they sent me a new element out in a couple days ......Nope problems since !
quote:
Originally posted by SkipQ:
Dirigo, this happens to a lot of people. GFI (or GFCI, as I've always called it) trips if it detects a short. However, they can be overly sensitive or just plain bad, so it doesn't always indicate a real problem (except that you don't get electricity on the protected outlet).

Based on a thread I found, you could have a bad GFI, or you could have a minute electrical leak in the ceramic insulation around the heating element that might not affect the safety of the unit, but will cause nuisance trips of the GFCI. I guess it could be something else too, so definitely call CS on Monday.

Here is that thread, and there are others if you search.

Smokette tripping my gfci

But meanwhile, try it on a non-GFI circuit. If you have to run an extension cord, make sure it is a heavy enough gauge for the amperage the smoker draws, and keep it as short as possible. The owner's manual tells you what kind of extension cord you can use.
quote:
Originally posted by SkipQ:
Dirigo, this happens to a lot of people. GFI (or GFCI, as I've always called it) trips if it detects a short. However, they can be overly sensitive or just plain bad, so it doesn't always indicate a real problem (except that you don't get electricity on the protected outlet).

Based on a thread I found, you could have a bad GFI, or you could have a minute electrical leak in the ceramic insulation around the heating element that might not affect the safety of the unit, but will cause nuisance trips of the GFCI. I guess it could be something else too, so definitely call CS on Monday.

Here is that thread, and there are others if you search.

Smokette tripping my gfci

But meanwhile, try it on a non-GFI circuit. If you have to run an extension cord, make sure it is a heavy enough gauge for the amperage the smoker draws, and keep it as short as possible. The owner's manual tells you what kind of extension cord you can use.



Hi SkipQ,

I read the suggestions and I think I have one outlet on my GFI that is bad. I used a heavy guage extension cord on a regular outlet and teh SM025 worked fine. I read one suggestion that said try the other outlet on the GFI. That worked! I am finishing the seasoning just now.

This is a great forum with a lot of good information and good folks.

Thanks,

Dirigo
Hi,

I'm aebayrunner. I'm a rookie to the smoke cooking art. I just inherited a Smokette MN008 from my dad. I don't think he used it more than a couple of times. This smoker is like new. Anyway, I plan on using it continuously. I'm no stranger to "Q" being a NC native. However, I don't have any experience or knowledge of this type of smoke cooking. I am really glad to see this forum and all the people/talent here. Looking forward to great conversation and better eats.
The is thebigticker (my given nickname...long story!) Very glad to be here and always looking to live and learn.

Residing in Sunny South Dakota, I'm having fun raising 3 boys and 2 labs (yes they are males too) with a very understanding wife. We love to camp, hunt rudy roosters and deer, fish for walter walleye and I LOVE TOO COOK.

My experience to date has been with the charcoal and gas weber and campfires cranking out steaks and ribs and campfires chasing perfection of hash and walleye. I've managed to crank out some chin drippn finger lickn good ribs on the charcoal weber...but looking forward to the next step in the living and learning process and graduating to the world of smoking.

I love the idea of acheiving ribdreamdom on the CS AmeriQue and looking forward to PB n Brisket.

Still haven't called Karen to order the Q...don't know what I-m waiting for...my sphincter must be tightening up with age and tough to part with the cash. I've got a line on a slightly used AmeriQue but trying to identify the value of opening the box, assembly and putting the season to a virgin of my very own.
Hello,we are Jerry and Robin from northern Virginia just outside Washington, DC. While looking at electric smokers I came across the Cookshack forums and knew I had to have a Cookshack, and like many others fretted over which model to get. I knew I really only needed a 025, but wanted the extra capacity reserve offered by the 045. As I searched I was able to get a good deal on a CS040 which arrived last Friday.

On Saturday I seasoned it (took three tries to get the element touching the smoke box correctly) and then did the traditional Pork Butt first smoke. Following the 101 forum and using Smokin Okie's finishing sauce the results were nothing short of fantastic!!!

And so the adventure begins. I've been reading the various forums and know that PB 101 had a lot to do with my initial success. I know that by reading and learning from other's problems and successes and keeping it simple will keep us in fine Que for many years to come.

This is a great forum and I know I'll be posting questions from time to time as I stub my toe and need help.

Jer
Hi, my name is Harris and I am from Maryland. I love smoking and have been doing it for a while. I am the type of person, that no rub or recipe I come up with is a secret. I do it for the pleasure of making great food, and love to share with my fellow enthusiasts. I have a blog as I try different things with the smoker. The Cookshack is my first electric, and to say I am stoked is an understatement.

http://dasmoker.blogspot.com/
New to the site, been reading for about two weeks, and my account got activated yesterday.

Fell in love with the Amerique and ordered one after seeing the Holiday Smoker Discount deal posted over the Thanksgiving weekend. Called and talked to Karen on last Monday Nov 29th, she said the smoker would ship the next week. Got an email last Friday Dec 3rd, that the Amerique was shipping on Dec 6th and ETA Dec 9th, can't wait for it to get here.

I have never done any smoking, my buddy does and I have watched over is shoulder a lot and have always wanted to, but didn't have the time to watch the temp and add charcoal/wood. Well the Amerique is just what I needed.

Going to go to Wegmans today to look at meat and talk to the butcher about getting a good brisket or pork butt. My buddy suggested "Two Fat Guys Butcher" in Front Royal, Va. But it's to far to drive this week, so next time I go to his house I will call before hand and have them order me some meat. But he said Wegmans should have good meat too.

am sure I will have some questions, but trying to find answers before asking.

One thing I haven't seen is whether the Rib Racks are really needed. I ordered two as an after thought and was just wondering if I really need them.

Can't wait to get my first meat smoking, I am thinking a Brisket. Would really like Ribs, but it seems they are not a good first cook. from what I have read.

Thank You
Wayne B
Hello All. I'm Russ from Southern California (winter) and NW Washington (summer). My smoking experience has been out at the Olympic Penninsula on the shores of the Strait of Juan de Fuca, where my wife and I have fished for salmon for many years. It's been somewhat of a fish camp setting, and we've gone through several Little Chief smokers, smoking salmon of course. There's always been an element of luck in our efforts. The weather there limits the effectiveness of a Chief, so we've decided to move up, way up, to a Cookshack. I believe it could withstand the wind, rain, fog, humidity, coolness and coldness of the West End. Since reading the Forum I've become interested in smoking more than fish. My brother and sister-in-law are certified barbeque competition judges ( They judged at Scottsdale.), so maybe they've had some influence on my decision. I've sure learned a lot by reading the forums. Thanks for the education.
I'm Bill, known as cookinpig and a new owner of a AQ. It was delivered Fri., seasoned Sat. and cooking a butt this afternoon. I was probably more excited about the delivery than my neighbors since the delivery truck tore down the tv cable line in our addition. I am not worried. Once I invite them for some great smoked meat they will forgive me. Thanks for the forum and all the information. Look forward to many years of great food from my AQ.
Uncle Sam says...HOWDY!!!! To all my fellow compatriots in search of the elusive Que Holy Grail! I've been smoking and grilling things for umpteen years on substandard equipment and doing OK.
My AmeriQue came last week, seasoned it, trimmed a rack of ribs St Louis style, threw them in and just cooked them by the seat of my pants to see how this smoker operated and let me tell you...

They were great! Not perfect but definitely in the ball park. I can see that the possibilities and the results with this smoker will be very, very good. Now to get down to brass tacks and start logging techniques and honing in on the unattainable perfect result.

I hope to learn a lot from all of the knowledge that I see floating around on these boards and maybe one day contribute to it myself.

Until then, hello once again and glad to be here!
(Honey where's my beer?)
Hi. I'm Judi McCann and my husband, Chris, and I live on several acres in southern IL. We have a Smokette; at this point, I do most of the smoking and he does most of the eating. We're lazy and have used only electric smokers. Smiler I used a Southern Pride (in our family restaurant) before getting the Smokette for our personal use.

Last nights dinner was a black bean and corn chili using ground beef that I smoked. I love to cook and am glad to read all the interesting recipes here. Looks like a good, fun group of folks hang out here.

Judi
Hi, I am Jon (padrefan98) and I have been smoking for the last year on a free offset smoker that a neighbor was throwing away. I have been tearing through the wood. In southern California at least where I live we have to buy everything from a wood lot or Home Depot. It has been quite expensive to smoke but I was hooked from the minute I saw the smiles on my family's face the first time I cooked a PB. I am generally a good cook and cooking is a passion. I met a guy once who said when your ready to take it to the next level check out Cookshack. I did and am now in the process of purchasing the SM025. I have been lurking and reading everything on the site and quickly realized there are many people with this same passion. I have another passion and that's Micro beer. San Diego has been called the microbrew capital of the U.S. so if anybody is looking for some great local suggestions, just hit me up. Otherwise...Cheers and happy BBqing!
Names Fridge, just picked up my first cs smoker on monday and am currently doing the seasoning of it wright now. so far so good and am thinking i am really going to like it. Have been using a brinkmen propane smoker and a char griller dou with side fire box imo have turned out some pretty good eats, but am lookin forward to some ribs from the cs, will keep you posted.
Fridge
I'm okgary1 from OKC, OK. I'm an RN Hospices nurse. Been playing with my Smkette for some time. Having been on the forum for quite awhile missed you all. Still learning but feel good about my briskets & pork butts thamks to Smokin 101's. You are the best sir. Still working on ribs, turkey & chicken. Thank you all for being here. I'm also unpaid.
Smokin I must admit that I 've already been using your tips and recipes for turkey and everything pork! I finally decided to officially "join" the forum and ask some questions.
Bought a CS Smokette from Cabela's with some gift cards from Christmas. I'm sure glad I took the time to research smokers before buying one. There are many less expensive, (cheaper!),smokers on the market but CS has certainly set the standard in my opinion.
Have cooked ribs,butts, tenderloins and turkey breasts so far and both my wife and all guests who have shared the results are ecstatic!
Now that I've introduced myself, does anyone know if you can brine and smoke quail with acceptable results. My experience so far indicates that even my old boots would taste great coming out of this smoker.

Not looking forward to my first potential disappointment.
quote:
Originally posted by Pags:
Well. A lot of us here will vote for the Cookshack. But you're not comparing apples to apples since some of these things aren't similar products.

The Primo is a grill not a smoker.

The Big Green Egg is a grill and can be used to smoke, but from what I've read on their site, it can't smoke below 300* (BGE users can verify if this is correct). We smoke pork butt, brisket, ribs, tri tip, fish, sausage, almonds, and many other things at temps as low as 225*, 180* or lower.

The Bubba Keg is a grill not a smoker.

The Cookshack is pure smoker for traditional barbecue.

If you're looking to smoke, why buy a grill? If you're looking to barbecue low and slow, the Cookshack produces great product with no baby sitting required. Throw your stuff into the smoker, walk away, and let your remote thermometer tell you when it's done.

Conversely, you won't grill steaks in a Cookshack. So I guess you need to figure what type of cooking you desire and go from there. If you already have a grill, then I'd recommend a pure smoker, and specifically the Cookshack.
quote:
hey how does it work to smoke bacon and sausage?


It's great for cold smoking anything... including cheese. I regularly buy 3 lbs of thick bacon at Sam's and cold smoke it for an hour or two. Then split it up and freeze it. Really makes nice bacon. Same for sausage.

We also now smoke our steaks to about 85 or 100 deg. Then throw on the grill. Gives a nice smokey flavor.

But it won't really cook bacon to put on the plate. Not hot enough.
Yah I realize it won't cook bacon , thats not what its for but I do smoke alot of bacon and sausage so was wondering how it did?
quote:
Originally posted by Qnorth:
quote:
hey how does it work to smoke bacon and sausage?


It's great for cold smoking anything... including cheese. I regularly buy 3 lbs of thick bacon at Sam's and cold smoke it for an hour or two. Then split it up and freeze it. Really makes nice bacon. Same for sausage.

We also now smoke our steaks to about 85 or 100 deg. Then throw on the grill. Gives a nice smokey flavor.

But it won't really cook bacon to put on the plate. Not hot enough.
Thanks for replying. I bought the smokette elite. It looks a little short for hanging bacon and sausage but feel I can come up with a plan.I love the idea I can use chunks of hardwood as I own a small sawmill business so will have lots to choose from
quote:
Originally posted by Chef-Boy-Arnie:
Welcome to the family.
Which CS did you order?
I’ve done sausage in a 009 Smokette and 066 AmeriQue, as many before me have, with good results.
Several people have done bacon, but I haven’t tried it (yet).
quote:
Yah I wished I'd a bought the bigger one but thought I better see if its what I want before I spend that much money. After reading the forum amd reviews its kind of a no brainer I guess. I'll use the elite for a year or so and trade up. You decide to try bacon I have a bad dry rub!! Cheers, Don

Don, you may surprise yourself with how much you can get done in that Smokette Elite, but I hear you about wishing you had bought the next size bigger.

I don’t know what they call it when you’re talking about smokers, but if we were talking about boats we’d call it two-foot-itus (always “needing” the next size bigger)

If I can ever convince TOWMBO I need a slicer I may take you up on that rub
Thanks for the positive input. Yes I know I will love it and you are exactly right on two foot-itus. Truth is I feel very lucky to be able to buy the one thats coming. Won't be here till monday but will be smokin shortly after!! Cheers, Don
quote:
Originally posted by Chef-Boy-Arnie:
quote:
Yah I wished I'd a bought the bigger one but thought I better see if its what I want before I spend that much money. After reading the forum amd reviews its kind of a no brainer I guess. I'll use the elite for a year or so and trade up. You decide to try bacon I have a bad dry rub!! Cheers, Don

Don, you may surprise yourself with how much you can get done in that Smokette Elite, but I hear you about wishing you had bought the next size bigger.

I don’t know what they call it when you’re talking about smokers, but if we were talking about boats we’d call it two-foot-itus (always “needing” the next size bigger)

If I can ever convince TOWMBO I need a slicer I may take you up on that rub
Hey got a question I could probably find the answer if I searched. I am trying my smokette for the first time and following instructios even though its hard not to put more wood in. My question is I put in two pieces for pork but and it smoked for a couple hrs. now I see no smoke??
quote:
Originally posted by logger10:
Thanks for the positive input. Yes I know I will love it and you are exactly right on two foot-itus. Truth is I feel very lucky to be able to buy the one thats coming. Won't be here till monday but will be smokin shortly after!! Cheers, Don
quote:
Originally posted by Chef-Boy-Arnie:
quote:
Yah I wished I'd a bought the bigger one but thought I better see if its what I want before I spend that much money. After reading the forum amd reviews its kind of a no brainer I guess. I'll use the elite for a year or so and trade up. You decide to try bacon I have a bad dry rub!! Cheers, Don

Don, you may surprise yourself with how much you can get done in that Smokette Elite, but I hear you about wishing you had bought the next size bigger.

I don’t know what they call it when you’re talking about smokers, but if we were talking about boats we’d call it two-foot-itus (always “needing” the next size bigger)

If I can ever convince TOWMBO I need a slicer I may take you up on that rub
quote:
Originally posted by logger10:
Hey got a question I could probably find the answer if I searched. I am trying my smokette for the first time and following instructios even though its hard not to put more wood in. My question is I put in two pieces for pork but and it smoked for a couple hrs. now I see no smoke??
Are you sure? Might be blue smoke which is hard to see. Open it up and check the woodbox, you can always throw in another chunk or two.
quote:
Originally posted by logger10:
I checked and there is lots of wood left but smoking very little. The wood is very hot to touch so maybe there is more smoke getting to the butt than I think. I will leave it be and enjoy the smells. Cheers, Don


I weigh my wood chunks with a digital scale then split them into pieces as small as 1/2" x 1/2" x 2" and place them in the woodbox so they are directly over the heating elements. I get plenty of smoke and the wood turns to charcoal or sometimes ash depending on cooking temp. I have a SM025 Cookshack Smokette Elite.
Thanks for that. I never did get the smoke I wanted and in the mean time my 10hr smoke took 12. I did research and found your idea so I will try that today on another smoke. I like alot of smoke so sure hope this takes care of it. Sounds like you have it figured out. I do alot of 225 smoking so this is good info. This forum and people like you make this way more enjoyable. Can't replace experience. Cheers, Don
Yes I did that this am. I bent it a tiny bit yesterday but thought I would wait till it cooled off so I could really look it over. I am doing a chicken today just cause I can lol, so will only need about three hrs. of smoke but didn't get that yesterday so hopefully works. I get the smoke I want I'm gona love this thing for sure. Very simple and easy to use and no more bisquettes!! I'll post how I did. Cheers, Don
Have a couple chunks of wood sit just over the back edge of the two front holes. That's where the element bends on mine exposing the wood to more element. I've also lifted my element so that I have to gently lift the heat shield in order to get my woodbox back into the smoker. That way I know the element is firmly against the woodbox.
Hey pags thanks that helped. I used some apricot I've had in my shop for a few years and it turned out very good! Ok I keep asking alot of questions but I seem to get good feedback so here goes. I always hang my pork bellies and sausage but see some lay the bellies on the racks? Does it work to do the same with sausage? I think hanging is better but open to ideas?? Cheers, Don
I've been lurking on the site while waiting on my big purchase. I finally received my new SM025. My first smoke was a 8.17 lb PB. Rubbed in a little garlic powder, salt and pepper, and Rudy's Rub. Smoked for 11 hours until internal temp was at 190*. Deeeeeelicious. I was so excited about the first smoke that I forgot to take pics. I plan to get some pics of my next smoke and set up to post. I love the site and LOVE my CS. After reading all the tips and tricks, I feel like a pro and barely did any work. The family devoured the pork. More to come.

Chris
quote:
Originally posted by Chris B:
... I feel like a pro and barely did any work. The family devoured the pork. More to come.

Chris

LOL! Like I have said on this forum before, I almost feel guilty using my Cookshack because it is so easy, and the results are so good. Welcome to the forum and enjoy your BBQ!
quote:
Originally posted by BluesBQ:
quote:
Originally posted by Chris B:
... I feel like a pro and barely did any work. The family devoured the pork. More to come.

Chris

LOL! Like I have said on this forum before, I almost feel guilty using my Cookshack because it is so easy, and the results are so good. Welcome to the forum and enjoy your BBQ!

The thing that surprises me is that the more I try to convince someone how easy it was to fix whatever on my Cookshack the harder they think it was
Well no one replied with an answer to my question so I did it my way! I used the rub on my brisket and I don't mind saying it turned out lovely as my New Zealand friends say. It was awesome. Got almost enough smoke but I'll work on that. Took 11 1/2 hrs. and made all very happy! Cheers, Don
quote:
Originally posted by logger10:
Any of you tried the rub by cookshack for brisket? It seems pretty salty to me. I have my own that is swet so this seems quite salty. Cheers, Don
Hey Juice!,

A CS is a must if you ask me. I think that AmerQ 066 is old enough that it may have the 750 watt element. It will only go to 250* and they were just a little under powered for that big of cabinet. They up graded the model by adding a 1000 watt element and it is one fine smoker.

If it was me, I would call CS tomorrow and inquire on the cost to upgrade the smoker to the 1000 watt element and see for sure what years the 750 watt element was put in them. I think Bill is who you want to talk with, but the gals at customer service will help get you the correct person.

The price seems right in line on it, I think the new ones sell for around $1750, they have changed the controller looks, but that's no big deal. new sm066

Hope this helps.
Thanks Cal, good info
quote:
Originally posted by cal:
Hey Juice!,

A CS is a must if you ask me. I think that AmerQ 066 is old enough that it may have the 750 watt element. It will only go to 250* and they were just a little under powered for that big of cabinet. They up graded the model by adding a 1000 watt element and it is one fine smoker.

If it was me, I would call CS tomorrow and inquire on the cost to upgrade the smoker to the 1000 watt element and see for sure what years the 750 watt element was put in them. I think Bill is who you want to talk with, but the gals at customer service will help get you the correct person.

The price seems right in line on it, I think the new ones sell for around $1750, they have changed the controller looks, but that's no big deal. new sm066

Hope this helps.
Just for the record I've been smoking everything I can in my new elite and could not be happier!! I am smoking a prime rib roast tommorrow for my bday and thanks to the forum I have a great plan. You people are so awesome sharing wonderful experiances and ideas. Just had a friend tell me that treagers are being built overseas now. Thank god cs is staying here! I would pay alot more just to say it is made in America. Having tons of fun in Idaho!! Cheers, Don
Hey!

In the top left corner, click on the folder that says new discussion. Put in the title and then the text in the box. We try to help Smokin', our mentor/moderator out by doing it in the appropriate forum. If you make a mistake, you click on the eraser in the bottom right corner of your post and it will let you edit the post.

You can use the search button to look up different subjects, you may need the advance search if it/subject is not in the forum you searching.

I'm guessing 99% of us love our CS too....welcome and some of us love answering questions or commenting. Smokin' and Tom try to watch over us to make sure we give ACCURATE information, oh well...someone has to be correct....LOL!
Welcome to the family TheresaDS.

You posted one question already.

To post new questions it's as easy as cal said.
Top left-hand corner click on new and select discussion from the dropdown and you’re on your way.

Don’t forget to check out the “101s”. There’s no sense trying to make all the mistakes yourself. Most of them have already been done, ironed out, and what works has been documented.
I'm Gil D. from the Houston area. I'm a long time wood smoker guy; have owned Lifetyme and Tejas smokers (still have my Tejas), and I've made some pretty good BBQ in the past, but always frustrated, not only by how hard it is to maintain temp, but by having to tend the woodbox so often. So I decided to do a bunch of research on electric smokers and everything I could find led me to Cookshack. So I took the plunge and ordered an SM045 which should get here next week (May 24th), just in time for Memorial day Weekend. Already, I have all kinds of orders from my relatives for all kinds of BBQ that weekend. Can't wait to get started. I've already spent a good amount of time reading the cookshack forums and realize that there's a world of difference in the techniques I'll need to learn. Hope you veterans are patient, as I'm sure I'll ask lots of questions. Look forward to good cooking in the future and hope to make some good on line "smoker" friends. Talk soon.
Another new owner here...Just unpacked the SM025 out of its box here at my office and threw it in the back of my car.... Can't wait to get home this evening and get it fired up and get the seasoning process underway.
Been previously using a Bradley for the past 7 years and while I have had great service and put out a ton of good Q with it, I decided it was time to step up my game by moving to a cook shack.
Been doing a lot of reading here for the past month or so and that is really what convinced me to take the plunge and get the CS. I'm sure in no time at all I will be wishing for a bigger one! Big Grin
Shawn
After many hours of research, including lurking on this site, I recently purchased the 025. My wife was a little skeptical of the value of the purchase; however, after smoking two 8 lb pork butts and six racks of ribs for my son's 1st birthday, my wife is now a cookshack believer. Thanks to many of the posts on this site and your shared experiences, the meat turned out perfect and was a huge hit.

The wife took pix and I'll try to post them once I take the time to learn how. The only downside of the smoker is I'm now expected to cook for all the family functions.

Thanks everyone. I look forward to participating in the forums.
I have been dreaming about owning a smoker for a long time, and after doing a lot of research, and looking for a " no nonsense " ( babysitting ) mean machine that would do the smoking, and all I would want to do, is relax with a cold beer and enjoy great smoked Q .
I got myself a sm025 which is big enough, and am enjoying every weekend eating the best Q.
I'm originally from Joburg south Africa, where we used to eat a LOT of meat, either bbq or "biltong" ( jerky ). So far I haven't come across anyone on the forum from the old country.

It's great to be associated with so many carnivores, "smoked that is"
Thank You.
Gday from Melbourne Australia.
Another BBQ desperate.
2 Smokers,one homemade using different fuels and a Smoke-Daddy.working on an external fire box for it as well.
2 adopted Webber Kettles.
2 Webber Q's.
Spit Roaster and heaps of camping cooking accessories.
Shall do a lot of reading here.
Cheers.
Titch

Edit.
Forgot our Hark woodfired oven

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Last edited by titch
Hi all. I'm Brian, I signed up a couple months ago but this is my first post. I was a meat cutter/butcher shop manager (not a super market) in my younger days. I took a career change back in the 90's.

Anyway, we purchased a used SM150 for a cafe my wife was going to open.

Just wanted to finally say hi to everybody.
Hi all, My handle is Big Frog, a nickname I have had since i was about 2 years old. I have been smoking on a wood fired smoker for a number of years now, and quite frankly I am tired of staying up all night to tend the fire etc and still comming out with bad meat. Seems my wood smoker makes a lot of creoste and ruins the meat. I am seriously looking at buying an Amerique and just wanted to get some feedback from people who owned one. I am impressed with the fact that is American made and seeems to be almost a set and forget smoker. By the way, I live in the pine woods of East Texas. Any insights would be asppreciated
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 />


Hi everybody,
I am Ron, and I am located in SE Denver, CO. I just bought an SM045 and while it is busy smoking my first Pork Butt, I thought I would take a few minutes to introduce myself.

I moved back to Denver from San Francisco a couple of years ago and was devastated when I realized my favorite BBQ restaurant was gone! Frowner I used to love going to Bennett's Pit BBQ in Englewood (now Centennial?) but they closed that location and the other is too far to go for me, except on rare occasions. Not sure what got me interested in making my own "Q" but the bug bit recently and I became obsessed - something I am sure is unique on this forum, right? LOL Wink

I am a "backyard chef" by my own designation, though I am not trained. I just love cooking outdoors and do so even when it is winter here in CO. In fact, when I first got back here I took a horrible fall when carrying a beer can chicken out to the grill in a snowstorm. I could have broken my neck, but I didn't - I was saved by falling on my butt, where there is enough padding to soften the fall. The chicken was saved by falling into nearly a foot of fresh snow, thus extending the traditional "5 second rule" until I could retrieve it. After a good rinse, re-seasoning and applying about 10 pounds of ice-melt (to the patio, not the chicken) I cooked what was one of my best tasting BCC's ever.

What I miss most about CA, other than being able to cook outdoors year round is the short drive to wine country. Nothing goes better with good food than a nice bottle of wine. I'm pondering right now what to heist from the cellar for a dinner of pulled pork. I'm open to suggestions, but I suspect I'll need to go light on the finishing sauce or the vinegar will overpower anything I can pair it with. My current thoughts are for white, a Champagne, or a nice California sparkling wine, as the refreshing bubbles and palate cleansing aspect, combined with the creaminess that helps tame the spiciness and tartness of the vinegar should do well. For a red, I have some very nice Merlot based wines, and I think the combination of soft tannins and spicy, dark fruit will provide a nice accent.

I travel to lots of interesting places, including China, which has given me a whole new appreciation for duck, Europe, where I get to renew my food / wine obsession and spend two hours eating dinner without feeling guilty about it, and Brazil, where the Churascarias are sooooo yummy. I am looking forward to preparing a smoked duck soon, and I suspect it won't be long before I am buying a sausage maker attachment for the Kitchen Aid mixer to try to recreate some of the flavors of far away places.

I have done some smoking (sort of) on my Fire Magic grill, but it's a bit too hot for a low and slow, though it excels at searing and charring. This is my first "real" smoker, so I am sure I'll be doing a lot more reading than writing, and a lot more learning than teaching, and for all the work of the folks on this forum who have come before me, I thank you all sincerely.

I thank you still again if you have managed to make it through this entire manifesto, masquerading as an introduction.

Cook well, eat well, live well.
Ron
Hi everyone,

I'm Glenn from Long Island, NY. Yeah, I know, not exactly bbq heaven. Yet I absolutely love Que, and have been making it off and on for close to 20 years now, first with a brinkmann water smoker and then a weber kettle. Some good results over the years for sure. But again, off and on because it was just too time-consuming.

Not any more! I've had my sm025 for almost 2 months now and absolutely love it. The food is consistently delicious, juicy and tender as long as you're not too much more than reasonably stupid (like me!). And the best part of all: it's pretty much set it and forget it!

By the way, I play electric bass in a classic rock cover band (for fun), and was wondering if there are any other bass-playing barbequeing fools out there?
quote:
Originally posted by glennbque:
By the way, I play electric bass in a classic rock cover band (for fun), and was wondering if there are any other bass-playing barbequeing fools out there?


Howdy Glen, and welcome aboard! I know a few folks out on LI who appreciare a good BBQ, so don't lose faith - good food, good friends and good wine pretty much transcend geographic boundaries. I'm new to this also, and I'm also a (very) beginning guitar player, but one who loves the blues. I can't think of a better way to spend an evening than good blues and good BBQ.

My gal Lisa plays bass and between her and my son and hers we can flail out an occasional tune, but it's usually better if I sit out and cook instead of play. Smiler

Cheers,
Ron
Hello everyone, Jimmy from Norton KS. Got laid up here recently and told my wife I was going to look into smokers. You know, check out the Bradleys and such, that I had heard about. Well, one thing led to another and here I am with an Amerique on its way to Kansas. Boy is she gonna be surprised. I can't wait to get started. This site is a huge asset.Thanks averyone for the info.
quote:
Originally posted by jdaniels:
Hello everyone, Jimmy from Norton KS. Got laid up here recently and told my wife I was going to look into smokers. You know, check out the Bradleys and such, that I had heard about. Well, one thing led to another and here I am with an Amerique on its way to Kansas. Boy is she gonna be surprised. I can't wait to get started. This site is a huge asset.Thanks averyone for the info.


Welcome aboard Jimmy!

He he, yep, I don't doubt there will be a surprised reaction! Just to make sure it's a happy surprise, I'd make sure you have her favorite BBQ meat ready to go, LOL.

Enjoy your new smoker! I have had mine for less than a week (SM045). I made a pork butt the other day that I got just a tad overcooked, but it's good stuff! Right now I am getting a chicken ready for the brine pot and that's tonights dinner. Tomorrow is brisket, assuming I can find a good one locally.

Cheers,
Ron
Rev. Rick here. Live in VA. I saved 3 years for my Amerique. It all started when I was "Slugging" to work and heard the driver and another passenger talking about BBQ and their Smokeshack Smokers. I asked questions, got on the web and started my research. Then the driver and I were together again on another morning and he let me taste the Deer Sausage that he had smoked. I was hooked. I purchased my AQ in '06. I have been Q'ing for more than 20 years, I really enjoy the consistancy of the food that comes off of my CS Smoker. The ease of use and the postive reviews from my friends and family. Many thanks go to the folks here on this list. I pull from you all as much as I can. i love to create something new for us that originated with all of you. Thank you all for your advice over the years.
I seem to have trouble getting any feedback on here but will try again. I gave my smokette to my son and bought an Amerique. I love it of course so I won't go there but was wondering if any other Amerique owners have had any trouble with the electronics. I just worry that cookshack will weaken like most others and have parts built overseas. I worry too much I know but think this smoker will last a lifetime and hope I can get parts if needed. Any thoughts would be appreciated. Cheers, Don
Hi everyone, My Name is Roger, I got my Sm008 smoker I think it was 7 or 8 years ago. One of the biggest reasons I bought it over another brand was this forum. When I first got in to BBQ, I built my own off-side smoker from scratch. I still have it, but it takes a lot of work and time to cook on it and tend to it every 45 minutes or so. when I got the SM008 I loved how easy it was to use, like cheating. Anyway I am getting back into using the machine because It works great. I like to cook the food in the cookshack, then foil, and wrap it in a towel and transfer it in an ice chest to the duck club. I got this tip from this forum and I still use it) Right now I am doing 2 boneless pork-buts to drag out to a potluck at the duck club on saturday

Thanks

Roger
Greetings from the "newb".

Just seasoned my AmeriQue with a pork shoulder and for my first attempt it was pretty awesome! Hubby and I are in a pork coma right now. He was not a fan of pulled pork till now. Rubbed it down with a dry rub of paprika, brown sugar, cumin, red chile powder, jalapeno powder and S&P.

Man, I can't wait to try some trout in the smoker tomorrow.

Is it possible to overdose on smoke?? Smiler
Hi! B.J. here!
Had my Elite since July/17/10. I have had the pleasure of cooking several great (some not so),meals. Have tried many recipies including Mainley Dave's, SmokinOkie. Thanks.
Today I need adivce. Have cooked a prime rib with cheesecloth, mustard, rock salt on my webber. Was wondering if that setup would get the prime rib brown without having to go to the cnov-oven??
I guess i'm mostly a lurker, but love my Smokette. Thanks in advance, and thanks for the info.
It may get brown that way in the Elite, but the bark we seek can only be achieved with an oven seared finish. Depends on what you want the bark to be like. Check it when it comes out of the smoker. If it meets your needs, just let it rest 45-60 minutes under loose foil. If it doesn't meet your need, throw it into a 500-550* oven for 5-10 minutes after the rest. It'll be ready to slice out of the oven. It just won't take that much longer.

I personally sear it in the oven after the smoke and rest.
Matthew,

Welcome. Two great cookers you have. I have the next size down from the Amerique and you just can't beat the ease of smoking with the Cookshack. Guess that is why they don't allow electric smokers at BBQ competitions.

Also nice that you can enjoy great BBQ year around which is something you cannot do with a lot of other cookers unless you are willing to babysit them all night/day.

I also have the BGE and love it for a grill and cooker. Haven't smoked on them yet, but will just to say that I have/can do it.

Jer
Wow,I didn't realize that I had not checked into Roll Call when I started on the forum.

I purchased my SM025 and away I went. Never smoked before. Been at it for 2 months now and have done a lot with pretty good results thanks to this forum, KISS and you can't go wrong.

I am a stay at home mom, so I do all the smoking/cooking, but I prefer it that way! My hubby and three kids love the BBQ.
Hello folks,
Newbie here, been reading the forum a little the last couple days - found a used SM008 on eBay and won it - waiting on that to arrive. I've cooked all my life and love smoked meat. Never smoked anything in my life except cigarettes and cuban cigars. LOL. Did a stint in Chef School in 1992-93 at the California Culinary Academy where we smoked some real fine meats as part of a garde manger course (classic cold food production).
So I'm really excited to try out some jerky, brisket and pulled pork. I do a fine pulled pork in the oven and am anxious to smoke a butt or two. Read a lot of this thread, saw people from all over - places I KNOW. I KNOW Pittsurg, CA. I lived in Concord, not far away. LOL
Also lived a long time in Chicago and all over the state of California - LA, Malibu, Ojai, Thousand Oaks, San Francisco, Pacifica. You name it. I worked for IBM most of my life and the old joke is IBM stands for I've Been Moved. True dat.

Really looking forward to joining the ranks and eventually will figure out where to post some of my other recipes, I do write, if that is appropriate and in the appropriate place.

Greetings Q' fans !!!!

)If I can ever figure out how to write in all BOLD I will. Ain't shouting, just have a real bad case of glaucoma, nearly blind. But oooohhhh wheee do I love to cook anyway.
Newbie Here - My wife Tobey and I live on an old Church Camp East of Salina, KS. I am the 13th of 15 kids. Grew up on a farm in the Salina area. When growing up we raised and harvested our own animals, and we continue that today. I have always enjoyed baking, cooking and bbq. The world of smoking was by accident after a family member bought a restaurant which had a CS 200. They did not want it so I brought it home and started playing with it. I decided if they want it back it will take a court order, ha. We have been having a hog roast yearly and sometimes more often than that. Used to use a pit in the ground, but done the last in my CS. Did not think anything could be better than a pit pig....Until tried the CS. We have been doing two pigs for a local Old Time Tractor Museum each fall for their fund raiser and will be using the CS. I did not have any guidance in using the CS, so it was great when I discovered the CS Forum.Years ago I went to the CS site but did not see the link to the forum, I found it by accident and what a wealth of knowledge I have been reading. I have been a "lurker" for some time, did not feel like I have paid the price to jump in yet, but here it goes....
Another "newbie" here from Aurora, Illinois.

Been grilling for years and finally decided to give smokin a try. At Christmas, bought MasterForge vertical smokers for my 2 sons-in-law and my son and decided "what the heck" got 1 for myself. So far I'm the only one that's tried it. (we usually don't have good enough weather at this time of year) New Year's Day did a chicken and made the mistake of not enough coal. (I've been using hickory or mesquite charcoal from Kingsford) Had to finish the chicken on the grill. Hah - rookie mistake. Couple of weeks later did a pork butt and it was fantastic. Did another pork butt on Super Bowl Sunday (after returning from Mexico on Saturday evening) also fantastic. Then found this forum when I did my first brisket this past Sunday. Only a couple of replies but they were extremely helpful. Putting it up until the weather gets a little better and then going to try duck breast and/or trout.

Looking forward to more help.
Holy Smokes!
I just realized that I haven't introduced myself yet.
I'm Jim Heggeness from Fargo, ND. I got started smoking with a Weber grill and bluebill ducks. I progressed into geese and other meats. I currently use a Cook-shack Amerique. I haven't learned how to use it effectively yet. Most of my efforts come out with a bitter taste. It seems that the build up (creasote?) of a film on the inside of my smoker imparts a bitter taste to the meat. Any comments adfressing this issue will be appreciated!.
Jim
Welcome! What type and how much wood are you using? You want that buildup of smoke on the inside of the smoker. After a while, if you want just a slight smoke, you'll be able to run the smoker without any wood in it and still get some smoke flavor.

Bitter taste might mean too much wood or too much of a strong wood like mesquite.
AndyJ,
Thanks for the response. I usually use 2-3 oz. of wood on my smokes. I have used mesquite, hickory, apple, cherry, pecan and alder. I use alder on fish and as long as I keep the total smoke time under 1-1/2 hours, it turns out good. More than that - icky!
For brisket, I have used mesquite and hickory. They usually take about 12-14 hours and seem "over" smoked.
For pork loins and pork butts, I brine and then smoke to about 170 for loins and 190 for butts. By the time I reach temperature, the meat tastes over smoked.
Any suggestions will be appreciated!
Jim
quote:
Originally posted by Jaques:
AndyJ,
Thanks for the response. I usually use 2-3 oz. of wood on my smokes. I have used mesquite, hickory, apple, cherry, pecan and alder. I use alder on fish and as long as I keep the total smoke time under 1-1/2 hours, it turns out good. More than that - icky!
For brisket, I have used mesquite and hickory. They usually take about 12-14 hours and seem "over" smoked.
For pork loins and pork butts, I brine and then smoke to about 170 for loins and 190 for butts. By the time I reach temperature, the meat tastes over smoked.
Any suggestions will be appreciated!
Jim

I have found in any smoker that if you pull loins at about 140 and not over 145 they will be very moist. I pull at 140 and wrap with foil and wrap with towels and put in the cooler for up to an hour or 2 and slice no more than you will serve. Then for seconds cut some more and it stay very moist. Pork has a bad rap that it needs to be cooked to a higher temp. Especially loins and tenderloins.
Hey all,my name is Chris and I'm a que addict. I know I've been to therapy and failed. Love the que. I am brand new to the art of bbq,but not the taste.Just got a sm045. Ride a VTX 1800 scooter,wife rides a 1300 VTX.We have been all over the area in search of good bbq. Finally said, self what the heck are you buying for, when you can make your own. So here I am.Couldn't be happier. Call me "Q" , peace out smoker bretheran.
Hello all. Cook quite a bit and grill. New to smoking. But have wanted to get into it for a while. Love BBQ of any kind. Researched smokers ad-nausium. Pellet grills, charcoal smokers, electric etc... I must say there is no shortage of people that say electric smoking is not real BBQ. That had me looking at a Backwoods smoker for a while. In the end however, I went with a cookshack SMO 45. Read nothing but rave reviews on the quality of construction (made in USA) and the quality of the food it produces. The 45 will also be about the right size for me also. I ordered mine from the Charcoal store and it showed up severely damaded (UPS shipping). I sent it back and am now awaiting a new one. I'm a little nervous about the condition the next one shows up in. So far the Charcoal store has been very good about it all. I hope I have made the right decision about the Cookshack and who I bought it from. I just want to get started smokin! Words of encouragement anyone?
quote:
Originally posted by Pags:
Well. A lot of us here will vote for the Cookshack. But you're not comparing apples to apples since some of these things aren't similar products.

The Primo is a grill not a smoker.

The Big Green Egg is a grill and can be used to smoke, but from what I've read on their site, it can't smoke below 300* (BGE users can verify if this is correct). We smoke pork butt, brisket, ribs, tri tip, fish, sausage, almonds, and many other things at temps as low as 225*, 180* or lower.

The Bubba Keg is a grill not a smoker.

The Cookshack is pure smoker for traditional barbecue.

If you're looking to smoke, why buy a grill? If you're looking to barbecue low and slow, the Cookshack produces great product with no baby sitting required. Throw your stuff into the smoker, walk away, and let your remote thermometer tell you when it's done.

Conversely, you won't grill steaks in a Cookshack. So I guess you need to figure what type of cooking you desire and go from there. If you already have a grill, then I'd recommend a pure smoker, and specifically the Cookshack.


Well said!
Hi all, my name is Steve. West Michigan is my home and I have served my community for over ten years as a police officer (hence the 'pig' in my title...even we can have fun w/it!)

After spending too many saturday's tending the fire in my offset smoker, I convinced my wife to let me buy something different. After finding a CS008 on Craigslist, I did some research and found the CS forums. I couldn't call and buy it fast enough.

After the traditional PB, I watched Smokin Okie's video on trimming spares into St Louis style ribs and had the best ribs (according to my wife, who is quite the critic). And a big thanks to all the advice posted on here, it's helped a bunch. Smokin's 101's are a must read, and it's a shame I didn't find these forums sooner.. So I am now out of the lurking darkness and into the light.
Hi All,

I am new to real smoking although I have smoked ribs and brisket a few times on my Weber. I've been lusting after a cookshack for a couple years and just finally got an AmeriQue.

In the last week I made pulled pork, ribs, and last night brisket with burnt ends.

I LOVE this thing!!!!

P.S. Thanks to all as I would have been totally lost without all the info on this forum
Howdy from Illinois. I'm new to smokin but been grillin for many years. I am the designated griller at our family functions. I enjoy cooking & eating, especially BBQ. Had my 1st taste of smoked brisket (bootheel of Missouri) almost 40 years ago. Have had a soft spot for good BBQ ever since. Just ordered the SM025 as a birthday present from my wife. I decided on the SM025 based on reputation, reviews, and most importantly, it's Made in the USA, just like me. My intentions are to use the Smokette year round. After lurking for a bit I decided to register. A hat tip to all the kind folks that take the time to post & are willing to share their knowledge. Thank you kindly, Paul
Hello from Delaware!

I have been retired for a week (YEA) and my wife and I are in the process of buying a B&B in Vermont (hope to close on Nov. 1).

I have a lot of experience cooking on ceramic grills (BGE & Primo) and use a BBQ Guru to control temps for lo-n-slo cooks.

That said, I want to step up my game for the B&B and make smoked trout a signature appetizer and start smoking sausage, etc.

I am hoping someone can advise me if there are special considerations about what cooker you need to get to comply with commercial safety/health requirements. I am really interested in the SM160, but I am not sure I can afford it right after buying the Inn.

I also have a general question about cooking times. I bought the Gettin Smokin, CS cookbook and they give many times in terms of times per pound, when starting with something like 4 ea, 18 pound roasts. If you are cooking 60 pounds of meat at 180, 600 minites sounds about right, but what happens when you are just cooking just one? I cannot believe an hour and 40 minutes gets it.
Of course, Smokin! Been living in Washington, DC, for about 7 years now. I've wanted a smoker for a long time but condo living downtown isn't the best place to do it, especially given the DC Fire Codes (no open flames!) and dealing with the condo association. Even considered moving just to have the outdoor space to 'que, but the conveniences of living downtown are just too good to give up, for now. I never really thought about an electric smoker until recently. After lots of reading about CS, I'm kicking myself for not getting one sooner. Looking forward to learning and sharing my own experiences with this group. This is a great forum with lots of good peoples!
Welcome to the forum!! You will LOVE the FE cooker you get, either the 100 or 120!! I really love mine!