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new member with 2 questions

FM Former Member
Howdy folks! My father-in-law was a master of grilled and smoked meats, and this past weekend I inherited his Cookshack. I've been doing my smoking on a Weber kettle up to this point, so this is a new world to me!

This website is a great discovery, and I plan to frequent it as I develop my skills. At the moment I have a couple of questions I was hoping someone could help with.

1... The model I inherited is a 105/106 'Super Smoker Oven,' which I don't see in the product catalog. Assuming this is a discontinued model, what is the nearest equivalent that is available now?

2... I did two slabs of pork spare ribs yesterday to practice for a gathering on Sunday. I used a dry rub and cooked them at around 220 for 5 hours. They were very tender and flavorful, but a bit dry. I read (in the owner's manual) the recommendation to put a glass over the smoke hole for the first hour, but I was also wondering about placing a pan of water in there... is that advisable with a Cookshack, and if so are there any do's or don'ts?

Thanks in advance!
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FM Former Member
welcome, z-man.

first, they'll now tell you not to cover the smoke hole, ever. you need the drip and vent holes open. regardless of what the book says.

second, the CS machines are masterful at retaining moisture... better than any other cooker, I believe (I also use weber kettles and a CS). If the ribs were dry, may have simply been in too long. Some people will mop (I don't), but each time you open up it lengthens cook time. I would just check those ribs earlier next time. The water pan should not be needed. Could spray or mop... could pull off and foil for an hour to help the juices recover, as well.
FM Former Member
My spareribs come out very tasty and moist. I cook for 4-4 1/2 hrs. at 225 and have a big piece of foil, put on the center of the foil, spray with dry vermouth and enclose tightly with the foil and cook for another hour and turn off and just let set in the CS for another half hour. IMHO, if you don't foil for the last part of the cook, they tend to dry out a bit.

Hope the helps.

MN Que

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