New CS 50

wrencheadMember

Hello:
Thought I would introduce myself. I have been lurking on this forum for the last couple of weeks trying to decide on which brand and model smoker to purchase. Well yesterday I took the plunge, finally purchased a Smokeshack 50.

Got the break-in going now and am looking forward to my first meat smoke.

Do have a question. On initial startup of the break-in, with temp control set for 200F, my digital thermo went to 285F then rolled back to 210F and stabilized. Is this temp overshoot and rollback normal operation?

Thank
Paul-NJ

3/11/0412:18 PM

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Former Member

yeah... the less meat in the smoker, the bigger the swing in temps. the more meat you throw in there, the more stable the mass and the less dramatic the temp swings. should not be more than about 20-30 degrees up or down during a cook, which will not impact the food

3/11/044:43 PM

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michaelmacdonaldMember

Enjoy your 50 I love mine and itï¿½s aged well I only wish I had bought a bigger one.

3/19/045:37 PM

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wrencheadMember

woodburner and Michael:

Thanks for the info. I think I am starting to understand the temp swing thing. So far I have done only chicken wings and a corned/pastrami.
Pastrami was excellant, wings could have gone a little longer. Got two salmon fillets in the fridge buried under a dry rub. Can't wait for those boys to be smoked. Tomorrow smoked salmon.

Paul

3/19/045:52 PM

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Former Member

Wrenchead,
How did you prepare the pastrami ? Been thinking 'bout doing one but not sure.

Thank's
Mark

3/19/046:37 PM

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wrencheadMember

Mark:

You owe it to yourself to do the pastrami.

I used a 5 1/2# corned beef round
Soaked for 1hr changing the water after the first 30min.

Rib mixture:
3tbsp-Fresh groung pepper
2tsp-Ground corainder
1tsp-Granulated garlic powder
1/2tsp-Ground thyme
1/2tsp-Paprika

2oz Hickory

Apply rub

Cook at:
170F for 3hr then
Set to 225F untill 165F internal.

My total cook time was 7 1/2hrs.

I next want to try corning my own.

Anyone have experiance with this??

Wrenchead

3/20/048:36 AM

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Former Member

Wrenchead,
Thank's I'll give it a try. I kinda have rib's and butt's down time to try something different.

Mark

3/20/0412:57 PM

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Former Member

Wrenchead,

Turned out GREAT !! Thank's !! I never had so many spice's in my cupboard 'till now. Definitely a new experience for me. Think I'll try a beef brisket next.

Thank's Again
Mark

3/21/046:34 PM

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