It Works! It works!

papashaka....look forward to seeing the photos, visuals always help. On the seasoning from Sam's, is that the McCormicks Montreal Steak Seasoning or Tone's Canada's Favorite Steak Seasoning? I use both but I prefer the Tone's blend, unfortunately our Sam's doesn't carry the Tone's brand any longer.
CB

chateaubeyond,
That would be TONES ,my sams has it sorry about yours.Downloaded photos to Smokin websight last night,I'm sure he will post when he finds them if the open.Time will tell.
Papa Shaka

Photos added

Smokin,
Thank you for the help.By the way there was nothing left when the gand finished .One grandchild was using a piece of bread to mop up the platter.
Papa Shaka

Why bread? Didn't he lick the plate?

Papa, you mention 225*

My thermometer has a notch below 275* and above 180* but always runs 250* when set there. How did you get yours to run at 225*?

Papashaka,
What pellets did you use on this cook?

Papa: How are you? Did you add the FE/CS at the Smoke Lodge?? How would you compare the cooking capacity to the CS 250s? btw, when we met I talked about wanting to open a place... I'm getting very close now. trying to team up with a local guy who has a going restaurant...

Papashaka,

I am wetting myself looking at your photos. It appears that you used the Canadian or Montreal seasoning very heavily. Is that the case and would you have changed a thing?

Secondly it occurs to me that we take Smokin for granted some times. We are pretty lucky to have someone who takes all of this so seriously in support of the rest of us. Here's a big harah for him. Now let's eat.

Hey Papa,

See all these questions and what you started? My question...when are you going to get a Higher Resolution Camera so we can zoom in on the good Q? (he laughs, as he's the one who suggested buying the FE and MamaShaka is now looking for Smokin' with a shotgun)

And DrB, we need to talk about that problem, if you get an FE, you won't have to wet yourself
and thanks for the kind words.

Smokin'

say smokin... you could answer the same question for me: how would you compare the cooking capacity of the cs 250 to the fe/cs unit? also, what are the general dimensions of the fe/cs? can't tell quite from pics, and not yet described on the cs site.

Mornin woodburner,

Until Smokin' gets back,look up the traditional CS 150/160.

It is essentially the same box with a Traeger run through it.

Shelf details in my post here:

New FE arrival

Sorry gang for not getting back to everybody sooner,had some family matters to take care of last date.
Smokin,you ask why my grandson didn't lick the plate,simple his mother was watching,I wouldn't have cared.
Evest,re/225*your right I turned it up one click from 180*,seemed to me thaat should be 225*,I then turned my back and I have learned over the years to trust CS,and I walked out,numbers to me are kind of a guide,but not set in stone.My ploder was reading 168*,so I adjusted.
BS Pitmeister
I used the pellets that came with the unit ,hickory.
Woodburner
Good to hear from you,capasity,the 250 is larger,am I going to switch,or add too, well we will see.
drbodkin
Used the canadian fairly heavy,would not change a thing,and you hit the nail on the head re/SMOKIN,great guy great friend.
SMOKIN:
New camera,MommaShaka won't give me the money,she said my budget is over extended,(I'll have to make it her idea,bide you time)
Hope I answered all the questions,and was able to help. We will see what this weekend smokes.
Papa Shaka

PapaShaka are Papa Shaka the same person? iam guessing yes. thanks jeff