A kind hello to all. Wanted to introduce myself to this esteemed forum for sometime. I have been a long time lurker, my cooker has been a Weber Smokey Mountain for my Q. It's a fantastic machine for the price. I've had it for over 14 years and have to say it's a quality piece. Authentic true blue Q. Must be me, but I have always looked for just a slightly less onerous tool to cook my Q food. Folks, I LOVE Ribs, roasts, etc; but have never done a butt, brisket etc, or longer cooks because quite frankly, it's killer to fit it in to my schedule . I speak of tending the fire. Well, I finally splurged and got the CS 55, a unit I've lusted after for over 10 years now. I received it this past week. I seasoned it. I cooked back Ribs on it. These Ribs where rushed. No marinating, just some seasoning and in they went. I wanted to see what the CS could do. I don't even cook backs on the WSM as a I have always preferred the "moister" and meatier spares or sides. Fantastic. Never has the cook been as easy. The cleanup was unreal, took less than 60 seconds!+. (I still have to get over the "turn the dial and your done".) The quality of the CS blew me away when I first saw it. It is truly a lifetime machine. I feel intensely good about the purchase, it is a real investment as the only thing that can wear out is the element. 30.00 CDN for replacement. I can live with that. :-) The Ribs where FANTASTIC. Bark, but no smoke ring as I knew to expect. You know what? They where WAY more moist than my prior Ribs no matter what I did! I am absolutely thrilled with this machine and will be doing a Butt next. Mainely Dave has a great overview on this, and I look forward to humbly continuing my lurkage in this outstanding forum! Cook shack, thanks for unshackling me from the fire and allowing me to progress onto bigger and longer cooks! These things rock! Dave
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