It's here! It's really here!

I'm sure you'll love it.. I love my 008. I have an Amerique and have only used it a couple of times.. but the 008 gets a lot of use and abuse

Congrats Daddy on your new 009. You're gonna be amazed at the quality of Q that you can consistently produce with your cookshack. Happing Q'ing to ya!
Don

Hoosier...

Congrats on the new 009. I got mine about 2 weeks ago. I did a 10lb butt this past weekend, wasn't quite sure what to expect as far as time went. I rubbed and wrapped and put in fridge on Friday night. Put the butt in on Saturday at 3:45pm, top rack, 225*. Put the probe in and 4oz of cherry and let the cs do the rest. It finished on Sunday at 11:45, double foiled with a little apple juice, wrapped in towel and put in cooler. Let rest in cooler until 5:00pm and pulled and enjoyed...

Good Luck on your first smoke, don't be to anxious for it to get done. "It's done when it's done".

Sparky47

Thanks for the welcome guys. The butts have been in for about 15 hours now, and the smell coming out of the smoker is amazing. It's all I can do not not take a peek. Probe's at 170 now, so I think I will throw in a pan of beans in about an hour. I think I'm on track for dinner time. Wish me luck. I'll post my results later.

Congrats and best wishes on your wise purchase! Good luck on all your Q.

About those beans, you WANT them under the PB, catching some of the drippings.

Also, take a cup or so of pulled pork and mix it in with the beans before serving.

Thanks for the advice Smokin. I was gonna cover the beans with foil. I omitted the bacon, and liquid smoke from my usual recipe. Hopefully they will be replaced with pork fat, and real smoke. Beans have been in for almost 3 hours, and PB is reading 183. So close...but yet. What do you guys think, ready in a couple more hours?

ps. why haven't I read anything about the incredible smell, the intoxicating smell, it's seducing me, don't know if I can wait til 195.

You got it, no foil no LS use the real deal.

I'll tell you now, they'll be the best beans you ever ate.

Temp should go up fast now, if you want bump it to 250 or so and it will be there soon.

Wow! It took 22 hours to get to 195. The butts were tender, moist, and pulled very easily. Everyone loved it, even my niece and nephew who are normally picky eaters. The CS performed wonderfully. The temperature dropped 40 degrees (to 10*)last night with wind gusts up to 50 mph. I think it would have been impossible, or at least very unpleasant to smoke under these conditions in any smoker I've used before. I couldn't be happier with the CS,and the end results.

Hoosier...

Congrats on the success.

How did the Beans come out?

Smokin,
The beans were ok, but not great. Everyone said they were good, but I'm my own worst critic. I usually use canned beans, and this is the first time I've used dry beans. They could have cooked a little longer, and I thought they were kinda bland. The good news is... the butts were so good, and basically maintainence free. I guess that gives me plenty of time to tweak my bean recipe/technique.

Speaking of a bean recipe. You may want to poke around a bit with the "find" button on this site.

Thar be bean recipes galore here and they're made with the cookshack in mind.

Have fun.