Model 50 Capacity

The volume of meats won't significantly alter your cooktimes,unless you spend a lot of time fooling with more meat and the door open.

They actually cook better when full and temp swings are less.

You can load an easy 40 % more heavy cuts than Cookshacks conservative estimate.

If you select your cuts with shape in mind,you should be able to place two 5-6 lb butts on each of the five shelves.

You should be able to load a 9-10 brisket per shelf.

By the slightly different heat characteristics of different level of shelves,you may need to rotate some meats once during the cook.

This would be a heavy load,with some thought to use of size and space.

Toms absolutely correct on his amounts. I find that shoulders and fresh hams waste the most room.
I'm using a 50 now but find I would like more room about once a month.

Thanks for the input.

I am doing about 4 brisket at a time right now. If I left the bottom shelf empty or put something on it to diffuse heat could I leave it on an overnight cook and not have to rotate the brisket. This would be optimal for me b/c then I could get 2 loads a day if necessary.

As always thanks for the help.
Mark

I've not used deflectors,because my overnight cooks are at lower temps.

I'd say try a packer ,untrimmed fat side down,180�-190�and you'll be fine.

Tom,

I have heard several references to cooking fat side down. I was always taught fat side up so that the rendering fat would baste the meat. I think that I understand the reasoning behind fat side down but do you find that the bottom side (lean)dries out because it is not being basted by the rendering fat?

Thanks
Mark

Mark,

My thoughts.

1, the briskets above will be rendering their fat down to the brisket below, so it's not a problem.

2, fat down works fine, using the fat as a heat sink, I don't find it drying out UNLESS there isn't one above it to drip on it.

Thanks for the thoughts. I am getting pretty excited that I will soon have the green light to purchase a CS smoker. That I can start with a model 50 will make it happen that much sooner. And then when I outgrow it I will be able to take it home and use it there.

Thanks
Mark

Besides what Smokin' said,the Cookshack cooks very moist.

I think you'll find that when you load that much brisket/butt,dryness won't be a problem.

I always forget that some of the moisture issues are non-issues in a CS

Thanks
Mark