New Cookshack User

Thanks for posting, it's a common enough question, so posting will help others.

What kind of wood? How much?

The first step is to add more wood. It's VERY easy to oversmoke, so we tend to tell people to start with a few ozs. Just double the amount you did and see if that works.

But...there will be a tradeoff is you put too much in, you'll not only oversmoke them, but you can get a buildup of creosote on them from too much.

You also didn't mention how you prepped them. A heavy rub will tend to limit smoke penetration.

How about the ribs. Was 4 hours long enough. Normally St. Louis would take about 5 or more hours at 225 to 250. Mine are done in 4 hours, but I do them at 275.

LadyLouisa just wondering if you solved your problem with your ribs, were you able to bet the smoke you were looking for? I'm in a similar situation.

quote:

Originally posted by Schryers BBQ:
... I'm in a similar situation.

Not to thread jack, but what are your issues, since she didn't come back, maybe we can help.

my issues with the cook shack is that is the lack of smoke on the ribs. From what i've read there seems to be a couple people with this same problem. I'm looking at a cookshack 350 for a restaurant but from what i've tasted from 2 restaurants that use cookshacks (Hickory smoke and grill in moosejaw and Muddy Waters in Winnipeg) Their ribs were very weak in smoke.

I'm using a Traeger com 200 and my ribs have become very popular, and i don't want my product to change too much in the restaurant as it is from my current concession/catering business.

With all that said, i think i've changed my mind and am going with a FEC300 to start with.

Have you talked to John,or someone at Cookshack sales that works with restaurants?

Since you already cook on a pelletmuncher,an FEC would seem to be a natural extension.

You would have much more control,lower fuel costs,etc.

When talking about SMOKE,the FEC s burn very efficiently,and are much less likely to oversmoke.

If you are wanting heavier smoke,the CS 350 would allow you to add as much as you could stand.

Where are you reading about people not getting smoke from Cookshacks,and which ones,and how are they cooking?

What Cookshacks are used by the local restaurants,you referenced in your post?

Just a couple thoughts-but important ones.

quote:

Originally posted by Schryers BBQ:
my issues with the cook shack is that is the lack of smoke on the ribs.

Maybe that's how they cook them, as I've seen 1,000's of posts about the ribs having plenty of smoke. And given the fact CS has been in business for decades, they products work.

The Challenge, is matching a smoker to your taste and methods.

Having discussed this with many users, it usually comes down to the fact they were used to OVER smoked product from their previous smoker. That's not a bad thing, just realize it can't always be replicated on every other smoker. Given the closed environment of the 300, you can add as much wood as you want, even to the point of getting a creosote buildup.

Realize, your taste for smoke and others will vary. And what you get off your Traeger will be different than others.

If you like the Pellets, look at the FE line, like the 300 you mention.

If you want, start a new thread in the Pros forum or the FE forum and we'll help however we can.

Russ

http://www.thesmokering.com/fo...&highlight=cookshack
this restaurant owner has the same issues with his ribs. Again i've never used a cook shack, just my traeger, but i get a good smokey taste in my ribs with a nice smoke ring all the way through. For me i like calling my barbecue authentic, and by definition real barbecue is created from heat created from burning wood (exact definition from my cordon bleu proffesio0nal cooking "Gisslen") Not saying the CS doesn't create good barbecue, but calling it traditional or authentic is a stretch. They are basically ovens with a smoke generator right??

Another bad point was that i made a 2 hour trip down to moosejaw, sk. Where a new smoke house had opened up using a CS250, and i complained saying "these ribs taste like they were cooked in the oven" and the chef assured me they had been smoked for 5 hours but lacking a smoke ring i assumed he was lying, but not anymore after what i've looked into. Choosing the right smoker is of great importance, i need to be able to produce barbecue of the same quality and consistency that i'm already selling, for me to do that i need to stay with my pellet smokers. This forum has helped immensely.

Well,it sounds like you are predisposed to a pelletmuncher,so that could be over half the trip to being satisfied.

I could easily answer the questions ,between the two types of cookers,and would be pleased to cook on either,for comparison test tasting,smokerings,etc.

Smokin'Okie is more than able to voice an informed response,if he should choose to.

Just for information sake,I cook on commercial cookshacks in applications where I can choose,and FEC s in Comps,where I must.

I actually responded to that thread previously in the Smoke Ring. The CS doesn't use a Smoke generator, it burns smoke; and with the design it's a MOIST environment (on purpose, it helps many cooks who need help).

Go with the Pellet Smokers, you'll be fine with the FE's. I guarantee, if I start catering or own a restaurant, I'd own a FE over of Old Hickory, Oyler or Southern Pride, but that's me.

And let's start a new thread. If I challenge someone on the definition of "authentic" then it gets messy; by the way, many traditionalists don't think Pellets are traditional

We'll help you find what you want. Tom and I don't work for CS, but we're fans. We've also cooked, between us, on just about everything out there. Our whole goal is to help any member of this forum, CS owner or not.

Russ

I'll be moving this post down to the Pros Forum shortly.

Yessir,the old gentleman that got me started,had fellows gather the limestone shale around the pasture,dig a long shallow pit ,six ft wide, in the red clay and line it with the limestone.

He had folks cut the hickory on his place,stack and dry it,burn it down, to shovel into the pit.

Cover the pit with 4 inch "galvinized" hogwire-if he could get it.

He took orders all week,and would even cook whatever game,etc you would bring.

He cooked all day and night Friday and you picked it up by dinner[noon] on Sat.

The pit boys had long forked,hickory branches to turn the meats,and one lb cotton mops,to "mop" with.

I was the only one he'd let drive the pickup,so I got a break by goin' to the grocery,or out to the bootlegger for him.

The rest of them boys,got worked like a"borrowed mule".

He did send me to get a couple loaves of light bread and some cheap baloney,to feed the boys,so they wouldn't wander off to town.

If it really poured the rain,they had posts on the pit edges,and they'd lay a sheet of tin siding to keep some of the rain out of the pit.



He made up a red,hot,vinegar sauce in a black iron cauldron to mop with.

If you wanted some to take home,the'y find an empty bourbon bottle to fill for you.

He'd wrap your meat in old copies of the weekly newspaper.

You knew it was fresh?,because there was no refrigeration at the site.[nor health inspections]

Ahh,the good ol' days of traditional bbq.

I'm not sure it was good,but he was the only one around that seemed to survive.

He'd sell to the Frosty Whip,The Colonel DriveIn,a little poolroom down next to the Black Brothers bus station and the Piggly Wiggly,and a couple other places,as well as local folks around the county.

I've proved I could do" traditional bbq",but as I got a little older,I learned I could produce at least as good a product,and enjoy the process.

Just my $0.02

Well stated Tom.

Pags

Now, TOM, I said don't get me started .... LOL