My First Cookshack Purchase

Welcome to the forum, Neil, and congrats on your new toy!

Welcome Neil and congrats on the new cooker

While you are awaiting delivery be sure to read and reread the "lessons for new users" section.

On my first three cooks I reviewed that section and things went flawlessly, but on the fourth cook (I think)I said to myself that I didn't need to read that stuff again Well,I forgot to poke a hole in the foil at the bottom of the cooker.

I won't go into the grizzly details here, but it was NOT pretty.

Anyway.....congrats again and enjoy the new cooker.

Neil,
Welcome to the forum. Now you can start thinking about what to smoke first. Let us know how it goes.

Neil, congratulations on your first cookshack. You will love it I am sure. There are some great recipes here. PLUS you can not beat the great advise from the "Pros" Just remember don't tell the neighbors how easy it is, let em think you stayed up all night

Thank you! i think my my in-laws and neighbors are more excited than i am...i wonder why
Funny thing...my sis in law is already putting in her request...do you all have that same sis in law? In all my excitement i forgot to ask what the ETA was? anyone know...

Thanks,

Neil

Neil -- Welcome to the forum and congrats on your purchase. Make sure your neighbors know how difficult you work to get the Q done. Dab a little grease on your nose and elbows. Singe a little hair on your arm, if not, you'll be cooking for the whole neighborhood.

Sis-in-law? Naa, but I was cooking for 15 from church this Sunday which has now grown to 25. Word gets around quick!

Just call them monday. ETA depends on capacity, I don't know if they've got some ready to ship or a bunch of orders to make.

Congrats on the smoker.

Smokin'

Just got an email from UPS..delivery date is 6/7 and im pulling a double shift that day...just my luck! It could have been worse though...it could have been delivered on 6/6/06

Excellent to hear Neil. Believe me, you will love that SM050. Since I got mine, anything that stops long enough for me to catch it, gets tossed in there!!

I think my wife may be getting a bit tired of everything having that smoke taste!!!

Hey Smokin, Joe,

When you you mentioned "anything that stops long enough..." and then you mentioned your "wife was getting a bit tired...." I thought you were going to say that she was getting tired because she was afraid of stopping long enough...

Hook

Unfortunately, I think her meat may be a bit gamey for me!!!

I apologize for not keeping you guys and gals up to date on my recent purchase...seasoned for 6 hours...rubbed 7lb butt w/Jim Tabb's pig powder-BTW..good stuff!Next morning 7am...fired it up w 2oz apple and 2oz hickory-measured exactly.Turned knob to 225. used dual polder...turned to Mexican TV and watched World Cup, had a few C-ronas to start the festivities! Did notice the infamous plateau at 2pm-172degrees but said to self- SELF! be patient! 5pm- temp 190..removed, foiled left in cooler for 1 hour...in laws showed up at 6pm-How did that happen? Hand pulled and served with cheap white bun bread and "Vaunted Vinegar" from smoke and spice.
The verdict from the family was WOW!!! I am very happy w/the overall product unfortunetly i dont have pics...but the next batch will have pics. One small concern- butt was not "smokey" as i would have liked it. Do any of you use more than 4oz? Or was it due to the fact that i had used a mix of apple?

4 oz. will be way more noticeable next time. You have to get a good buildup of smoke in the smoker. I don't even need to use any wood anymore to get smoke flavor on meat, but I do to keep it seasoned good for the next cook. You will see. You will need less and less wood the more you use it, as long as you do not scrub it out.

Neil - congrats on the new smoker and the successful cook! I am playing your game now...waiting for mine to ship out (2-3 weeks!!) Good luck and post some pics!

Shaun