So what to do I continue to unpack and place on the back patio and start to season it. I placed 3 chunks of hicory in the burner and put it at 200 for 4 hours turned it off went to bed got up the next morning did not look like it was seasoned that well so I did it again just for good measure. Looked good to me at that point nice coating throughout the cookshack. I did notice that there was some smoke coming out the door but paid it no mind as most of the people on this forum say that it is normal so have decided that the bend that I have and scratch is merely cosmetic. I had some out of town visitors so I deciced that I wont go any further " trying to cook something" until after they leave. Never having a chance to go to the store I go down to the freezer and take out about 4 to 5 lb chuck roast (I get beef by the side) and let it thaw in the fridge for 2 days Wednesday to Friday at 7:30pm. I took the chuck roast and used a dry rub from a local BBQ place "Bandanas" ( St.Louis Area) They have the best BBQ around these parts. imho Cookshack was all seasoned up and ready to show me what it was made of so here we go I place it in at 7:35 at 200dg and placed the probe of thermometer in the middle of the meat. I checked it around every hour or so until I went to bed. It hit about 160 which is medium on my "Weber Style Remote Thermometer" about 4:00am I like this thermometer as I can place it next to me and it will beep like and alarm when the meat reaches the target temp.
What I dont like about this thermometer it has preset tempatures that cannot be adjusted by the cook.
However working with what I have I set it to "Well" that is 170dg for beef and I take it out around 6:00am and foil it place it in a towel and put in a cooler for lunch today. It looks pretty good and smells wonderful even this early in the morning. I did not want it to go to long I was afraid it would be dry and to overcooked so thats why I pulled it at 170dg I am sure that it will continue to cook in the foil ( slightly) for a while. So at lunchtime I will describe the end result. I will try to post the pictures ....
Here it is all ready and foiled waiting for lunch in the cooler.
I am going to do some chickens later today not sure if I am going to brine them or not I prolly will. I will use smokinokies 101 see what I come up with I will place them on the rotisserie to get them skins crispy.
After smoking for years and kicking the habit I saved lots of money savings for 1 year( 1666.75) so here I take up a different form of smoking pun intended. This is what part of what I got with my savings ( Wife bought the cookshack for me)
