New cookshack

Matt,

You'll love your new smoker. You can go online at cookshack and download any manual. You can click on this http://cookshack.com/index_service_manuals.phpand it should take you to the page to select which manual you want.

Wipe that puppy out getting all the oil and sawdust, etc out.

Put about 4-6 oz of wood in the smoker , set temp at 225˚ and let it "season" for 4-6 hours. You are now ready for your first smoke.

Prepare a pork butt or a fatty piece of meat (Butts are very forgiving and make an excellent first smoke).

If you don't have a rub, salt & pepper will do just fine. Maybe hit it with a bit of paprika, garlic powder, onion powder and some cyanne pepper (sp) for some zip.

Toss the butt in the smoker and anticipate 2+ hours per pound for cooking.

Use a digital thermometer and stick it in the thickest part of the butt, making sure not to have the point of the probe in a pocket of fat or touching a bone.

Take the internal temp of the butt up to 195˚.

At any point of the smoke, do not be tempted to peek! You will loose hheat and add 1/2 + hours to your smoke - plus you may endure the wrath of GLH, the Official Forum Bouncer!

Once you're there, take the butt out of the smoker, double wrap in HD foil and let the meat rest for at least an hour.

Unwrap, pull the meat, mix in a little sauce if you like, slap it on a cheap white bun and enjoy!

Come back to the form if you have questions. Someone is usually hanging around thhat can assist you.

Good luck & have fun!

One other thing -- While your smoker is seasoning it would be WELL WORTH YOUR WHILE to read Lessons for new users. Learn from others mistakes and experiences!

Congrats on your smoker! I just did my first butt the other day! It is (well actually was) really awesome! Just a reminder..., make sure you cover the bottom of your smoker with HD foil (poke hole through the foil so drippings can drain)and cover the top of the smoke box with foil too. It will make clean up much easier!!!