Hello to all,
I recently won a Cookshack Model 160 at the Ponca City Barbecue Cookoff. Due to other cookoffs, I just started playing with it this past week. For starters, I am very impressed with it's construction and it's ease of use. My main cooker is a JR Enterprizes log burner, so this new fangled contraption is taking a little getting used to....lol. Last Sunday, I tried a 3lb stick of bologna and a very trimmed brisquet that I had in the freezer. After a few hours at 275 ( log burner mentality ) the bologna was great, I left the brisket on for 8 hours total and needless to say it was quite dry. Tuesday, I cooked a pork butt at 225 for 8 hours, when I checked it it wasn't done so I wrapped it in foil and turned the temp up to 275. It came out great ! Like I said I am a log burner from way back so for both cooks I loaded the wood box. This is the wood that came with the smoker. Compared to reading the results from other posters, I did not notice that much smoke taste on the meat. It was smokey but not too smokey. I am assuming this will change with different types of woods used later on. I can see this as a great wintertime project as well as an added asset to my catering business. BTW, this is a great forum.
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