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32 replies

My Dilemma... Used CookShack or Brand New Smokin Tex

F fireguy 2Member
Hello all,
I'm a new member here and I have somewhat of a dilemma.

I know the question of Smokin Tex vs CookShack has been discussed extensively on this forum, but I have a couple of options right now and don't quite know what to do. While searching for a smoker I came across a local party selling a lightly Used CookShack SM055. It's the Black Powder Coated model and looks to be in great condition. The original owner was an avid fisherman and only used it occasionally, to smoke his catch. When someone offered to sell him a smaller CookShack smoker model SM08, he bought it, and found it was perfect for the type of smoking he does so he has been using it exclusively ever since. His SM005 has been mostly stored in the garage for the past five years, and is in good shape but there is some wear and pitting on the racks, and a little pitting on the stainless top of the unit. (we're near the salt water). He offered to sell it to me for $550.
At almost the same time, I was offered the chance to buy a Brand New Smokin Tex model 1400. It has a two year warranty, and comes complete with extra racks, 4 regular racks, and one seafood rack all for $530.

I've smoked before, but mostly Charcoal/Wood/Pit type smoking. I'm ready for a set it and forget it type of unit. I live in the Seattle area and the weather is almost always cool so I need something with great insulation so I can smoke year round.
At this point, I'm leaning toward the SM055, but I'd like to hear what some more experienced members think about this.

Please tell me, what would you do if you were in my shoes, and Why?

Below is a pic of the actual SM055. I have a pic of the interior as well, but I can't figure out how to add additional pics...

Thanks in advance!

All comments/suggestions will be greatly appreciated and respectfully considered.

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P pagsMember
I'd buy the Cookshack, hands down:

1. The Cookshack is better built, like a tank. Quality materials account for the higher price for a Cookshack of similar size.
2. The SM055 has more capacity (allows you to smoke more ribs for the big party).
3. The Cookshack is taller (better for hanging sausage or jerky).
4. The Cookshack probably has a larger element (better for smoking chicken and turkey at a higher temperature).
5. The Cookshack has better insulation (better for those cold, damp Seattle days).
6. The Cookshack is available at a significant discount. With heavy use, I'd still buy the Cookshack. This one is virtually new.

Just hit reply at the lower right of this thread and add another attachment showing the interior picture.
FM Former Member
Pags pretty well covered it.

When I was looking, it was a choice between Smokin Tex and the 55. I decided to go with cookshack at the new price. At the price you are looking at, I have no doubt the cookshack is the way to go. Looks like it has been seasoned nicely and ready to cook on.

Would like to see it in action before actually buying it. Get a temp probe and put it in and run it for a couple of hours to see its working properly. Add some wood as well. Running empty the temp is going to fluctuate some. Cookshack has great customer service if anything does need replacing down the road -- only a couple of parts that might need replacing anyway.

What kind of smoking you thinking about?
F fireguy 2Member
Thanks for the suggestion uncsmoker. I don't know if I'll have time to do the full check since I have to drive about 100 miles to get this baby, but I'll plug it in an make sure it gets warm.
I emailed Cookshack and asked about parts for this model, and they told me there would be no problem.

...as for the type of smoking I'll do, probably a lot of seafood, mostly salmon, steelhead, oysters, trout and probably anything else I can catch! Of course there will be Chicken, Turkey and the occasional Butt, and Ribs...
F fireguy 2Member
Qnorth,
I must have a rare specimen indeed!
The seller told me it was a smo55, and when I checked the tag that's how it was marked at the factory...
Apparently they must have made at least some 055 units in power coat. Wish it *was* Stainless, for me that's the only drawback. ...Guess you can't have everything! <Grin>

Check out the pic.

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T tomMember
Actually the powder coats were the more popular and the color process is expensive.Easier to just roll out the SS sheet.

My old powdercoat unit sat out here by the beach,cooked around the clock in the storms,and set in the pure salt water storms at night.
Had a loose,old grill cover that hung on it.Been over a dozen years and it has a few little surface rust drops on the welds down the legs;where it was exposed all the time.
F fireguy 2Member
That's good to hear, Tom. I live near the salt water, but keep my toys in the Garage when they're not in use. I guess that powder coat should last me quite a while. Another thing I've noticed is the Black powder coat doesn't show the smoke stains from cooking as much as the Stainless does. The more I think about it, the better it sounds.

Is there anything special I need to know about maintaining the Powder Coat? Besides wiping it down after each use, I was thinking about using some good auto wax on it, maybe once a year or so, just for extra protection against the salt. ...or is that necessary at all?
F fireguy 2Member
Hey Pags,
I'm so worked up about getting started, that first suggestion might not be a bad idea <Grin>

Yeah, the Seafood here is fantastic. Always fresh. I've always been a big fan of Smoked Salmon. I've made some pretty good stuff even on the cheaper smokers, but now I can't wait to try a batch on the 55! Another thing I want to try to smoke are clams and oysters. They're plentiful where I live. I'll need to get a seafood rack or two for those
F fireguy 2Member
Just an update on this thread.
I finally got together with the guy that was selling the 055. Bought it today, brought it home and dusted it off. It's in better condition than the Pictures show. The top is not pitted at all, in fact it's smooth and shiny. It must have been drizzling when he took the pic. This thing is really built like a Tank!
I attached the castor wheels and gave it a good bath, now I'm burning a few ounces of Hickory chunks just to make sure it's seasoned well. ...I'll let it run for about 6 hrs, then turn it off and let it sit until morning when I'll throw in a nice Pork Butt for my first smoke, and let it cook all day. I was going to season the butt until I read a post that suggested the first butt be smoked plain. Does it sound like I'm on the right track?
One other thing, I have a lot of smokin' wood, but it's the smaller chips and chunks like you use in the Brinkman and Chief smokers. Will that be OK? And since they are smaller pieces, should the amount of wood be adjusted when I cook tomorrow?

Thanks for all your help and encouragement, You guys were right, I'm really glad I went with the CookShack instead of Brand X!
FM Former Member
Take good notes and try different things until you find what you like. Do you have a style you are trying to get to? I like NC pork BBQ. So I either season it with a little kosher salt or leave it unseasoned. When it is done, I chop and put a lexington style sauce on it. Add some slaw and freeze anything that is going to be left over after a few days. The chips burn pretty fast, so I save those for shorter cooks like ABTs or hot dogs. Use chunks for everything else. The butt will take more smoke than most other meats. Look forward to hearing how great it turned out.
F fireguy 2Member
Thanks uncsmoker,
I grew up in Arizona, so the Southwest Style BBQ is still my favorite for meat and poultry. I like the Northwest style of smoking for Seafood. I'm open minded though and plan to do a lot of experimenting! I found a lot of great recipes on this forum.
As far as the wood, I didn't have any large chunks for this first smoke, so I used a technique Pags told me about, ...wrapped the smaller chips in foil with some holes poked in it. Seemed to work well. I'll post the results.
Last edited by fireguy 2
F fireguy 2Member
The first smoke with the 055 was a Success!

I had planned on a southwest style pulled pork, but sometimes in life you have to change gears on the fly.
The wife has been skeptical since I decided to buy this smoker, (“what? You’re gonna spend $550 for a Smoker??”) … and when I told her I was going to smoke the Butt, she told me she really had a taste for Asian food. Well, I switched gears and told her I'd fix her up.
I devised a recipe in the fly I call my "Tiny Hot and Spicy Asian Butt".

Since the Butt was only 3lbs, I followed the cooking instructions found elsewhere on the forum for smoking a small Butt. I marinated it for about an hour with some Kikkoman Triple Ginger Teriyaki Sauce, along with some Garlic and Knorr Original liquid seasoning for the Asian touch, then a bit of ground Cayenne and Chili Piquin to give it some Southwest heat. I Smoked it with Apple Wood till it reached 140° then wrapped it in foil and continued to cook until it reached 195°.
That Butt was absolutely Fantastic! Moist, Tender and Smokey, with just a hint of smokey sweetness from the Teriyaki, and just the right amount of Kick! It even had a bit of the brown crust people talk about. I was surprised at how well it turned out, and my wife was amazed! She told me it was better than any BBQ she had ever eaten! I guess that recipe is a keeper. If anyone wants it, I'll post it in the recipe section of the forum.
Thanks again to everyone for helping convince me to buy this Smoker. These CookShack Smokers are the best I’ve ever used, Super easy and turns out a superior product! Well worth the price!
Now my wife is excited about the smoker too! She told me she can hardly wait for some smoked Salmon! …I better get the Pole out I guess!

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