Looking to purchase an electric smoker

Get the Cookshack Elite. Will handle up to 6 racks of baby backs flat on the grills. Put a pork butt in it, walk away, sleep peacefully overnight if you care to, and come back 15-18 hrs later when your remote thermostat calls to you.

Doesn't come any easier than that. Great product. Well made. Will become a family heirloom. All my friends are bragging how I've elevated my barbecue skills. Owe it all to that great little smoker, and, of course, this forum.

I'll let the current owners come in and give you their advice, they'll take care of you.

One question. Why chips? The reason I ask is that chips will burn up MUCH quicker and in fact will give you a denser smoke (not necessarily a good thing).

CS can use either, but if you get one, then let's discuss wood and the options. FWIW, I don't recommend chips unless you are cold smoking.

LOL, optional beer dispenser! That may be the next BIG idea.

I would think that any of the CS line would handle your needs. With that being said, most will tell you that you will have the pleasure of more mouths to feed. Really!!!

I would buy as big as your wallet will allow. The AmerQ is a real nice smoker. I was fortunate to be able to buy a cs020, and with only the wife and me at home, it has worked out well.

If your not use to the forum. You can use the find button in the top left corner to search this fine forum for information.

Good luck on the new smoker, when you decide.

quote:

One question. Why chips? The reason I ask is that chips will burn up MUCH quicker and in fact will give you a denser smoke (not necessarily a good thing).

Just want to make sure I don't need to use pucks. I was looking into the Bradley, but this requires purchasing pucks.

2 more questions.
Can I cold smoke fish?
Where can I buy these units so I can check on prices?

I highly recommend the Amerique. If your budget can stand the price you will love having the extra capacity. Not long after I bought mine years ago, the word was out. I have had requests to do large loads for parties or church functions. I have loaded that thing down with 60 lbs many times. Also just as good for one or two butts or briskets. And ribs come out perfect. You will make friends real fast if you share the product. And I forgot chicken. I like to put chicken in with no wood because yardbirds absorb too much smoke IMO with wood in the smoker. Mine is well seasoned now. I just finish the chicken off on the Weber gas grill on high heat. Even butts and briskets take an ounce or less of wood for my taste.

The beauty of it has been load it, set it, and forget it. It takes me about 30-60 minutes to prep a load depending on weight. And about the same for clean up afterwards the next day.

The Amerique is built tough. It is like a commercial smoker for home use. Several commercial features on it. Once you get the beer dispenser figured out make sure you post photos on here!

It sounds like the SuperSmoker Elite would fit your needs nicely. The larger shelf sizes (14"x18") allow for full racks of ribs. Not to worry about catching an inning, this unit allows for a double header.

Go to Cookshack Smoker Site and hit the Cookshack link. The Amerique, Elite and Smokette links come up. Review each. Prices are at the bottom.

I think you want to go with the Cookshack Elite. They are coming out with a re-introduction of the SM009, but it's shelves are 14x14 compared to 14x18 on all other models. You will need to trim ribs to fit. It is smaller and it is the one that a lot of people are using and love. I think the one change that everyone loves is the wider shelves on the newer models.
I went with the Elite for three reasons; Stainless steel (that is not an issue anymore because they phased out the black), wider shelves and built-in meat probe.
Just remember when buying a Cookshack smoker, there are no wrong decisions. They all are awesome smokers.

quote:

Originally posted by smokin church hill:
Can I cold smoke fish?

"In cold-smoking, the fish is slowly smoked, often for 24 hours or more, at a temperature from 60 to 110 degrees." By this definition the CS oven is not designed to be a 'cold smoker'. You can come close with the heat baffle and ice tray method - many use it and enjoy results.

There are ways to actually cold smoke using a CS oven (w/o oven mod) but requires a bit if user intervention.

I agree with the thought that you can't go wrong with any of the Cookshack models. I'm one of the new guys on the block with only 2 weeks experience with my 020. In those 2 weeks I'v smoked pork ribs, beef ribs, chicken parts and cheese. The cheese was smoked at 80 degrees with the use of the Cookshack baffle. With the chicken smoked at 225 degrees I cranked the CS up to 300 degrees just to see and boom, it was up to 300 in no time. My only regret, and I've seen this comment on this forum before, is that I did'nt buy one sooner.

quote:

Where can I buy these units so I can check on prices?

bought mine direct from cookshack - it was a great experience. they are very friendly and helpful.

you can't go wrong with a cookshack. the elite or the amerique sound like you best options. i'm pretty new at this a well, but my sm020 has been GREAT!

good luck with your decision.

Wow...thanks for all the replies and info...a little bummed about the beer dispenser but I guess I can survive

Gonna do some googlin for pricing on a Cookshack

Thanks again