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17 replies

New CS55 Owner

T trucky1008Member
I heard about the Cookshack Smokers over a year ago and have wanted one ever since. I started lurking around this forum several months ago and spend most evenings reading through all the posts. Even though this is my first post I am familiar with many of the regular names and I appreciate all the information they have to share. This forum is an amazing place. I hope that I will someday have the q'ing experience to share as well.

I ordered my CS55 from Cookshack on Tuesday and called today to get my tracking number. while I was put on hold I heard the unique sound of the UPS truck stopping in front of my house. I was still on hold while the guy in brown delivered my 55! Smiler The gal at CS came back on line and told me they couldn't find my paperwork and were still looking. She was certainly surprised when I told her it arrived while I was on hold. You can't beat 2 day delivery!

I got my 55 unpacked and it's getting its' seasoning as I type. I'm quite suprised at how fast it's heating up. It's only been 30 minutes and the internal temp is at 248* (set at 225*) and there's smoke coming out, and boy does it smell good!

I've got 2 pork butts (from Sam's) in the fridge and I'll be rubbing them down in a bit and will be putting them in tomorrow. I can't wait for the good pulled pork I keep reading about on this forum. I even made me some of Smokin Okies Vinegar Mop to dash on when I'm pulling the pork.

I look forward to many successful BBQ's and sharing with this forum.
Don
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FM Former Member
I'm jealous, but not for long! Smiler I just got home from a overnight trip to purchase a used 250. I'm looking forward to getting to the store tomarrow to get some cleaning supplies, some meat and some wood! I too have been on the forum for awhile. I love it. Can't wait till tomarrow! Good luck with it.

Hayman
T trucky1008Member
Thanks for the replies, I'll be sure to let you know how the first smoke goes. I'm a bit concerned about the snow/ice/rain that's in the forecast for Friday night into Saturday morning (during my smoke). My smoker isn't protected so I'll have to come up with some way to keep the preciptation from getting in while still allowing the smoke to come out, any suggestions? Thanks
Don
T trucky1008Member
quote:
Originally posted by D33rSmoker:
Awesome, I would love to know how it turns out. The rib rub is awesome but mixing it with mustard sounds like a great choice.


D33r
I've read on this forum that rubbing yellow mustard aids in holding the rub to the meat but does not add any additional flavor. It made the rub almost into a paste which did help in sticking to the butt.

The butt has been in 13 hours now and must have hit it's plateau. At 7:00 AM meat probe indicated 164* and it's 8:30 and temp has only risen to 166*. It won't be long and I'll be digging into my first pulled pork from my 55. Smiler
FM Former Member
I'm waiting on my first one also. I posted a long post on the general site, not sure how to get it here to the cookshack owners thread. I got so excited to get it going, I forgot to put my probe in! I'm thinking I should wait till the initial smoke clears before opening to insert probe, any thoughts from the experienced gurus?

Jack (embarassed newbie)
T trucky1008Member
quote:
Originally posted by D33rSmoker:
Trucky... how did it turn out?? The mustard is a fav of mine, what do you think?


Hey hayman, enjoy your smoker it is the best smoker available!


D33r- It hit target temp of 195* in 20 hours, which ends up being right @ 2 hrs/lb. Wrapped in foil/towel and put in cooler for 1 hour since we ate an hour later. I couldn't beleive how moist and tender the meat was, it just fell apart. Some of the meat was a bit mushy though. I forgot that my therm runs about 3* cool and so the actual temp was closer to 198*. Next time I'll take it out a bit sooner, especially if I plan on wrapping in foil and placing in a cooler.

For my first smoke I'd have to say it was a real success! I took good notes and will adjust a bit for next time. I think I'm ready to move on to ribs now, which is my favorite.
Don

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