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bryankMember

Well I have been researching CookShack smokers for a long time I was about to call and order a Amerique and on a trip to Dallas in Arkansas Craig's List I found a CookShack SM 160 used for 1950 or best offer. I ended up with it for 1800. The owner was the original purchaser and had everything that came with it. He told me it was used twice.. So I guess I upgraded before I ever got started?? He had most of the inside cleaned to almost factory new... Should I "re season" the smoker?? I cant wait to test drive it this weekend im pretty excited about this thing even though its bigger then what I needed LOL

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10/14/158:26 PM

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sandhMember

I have a 160, it's my workhorse. Your going to like it. Your never going to have to big. I own a 260 as well. Started with a 45. That was a great buy.

10/14/158:36 PM

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pagsMember

I'd reseason. Since it's already broken in, you can throw in a pork butt and eat when done seasoning.

10/15/158:39 AM

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grubmeisterMember

I don't know why it bothers me so much that the inside has been cleaned.
If cleansers were used, it might be a good idea to run the unit empty before putting food inside it. That "might" burn any residue off.
Of course, if it was just a good scraping that's irrelevant. Carry on.

10/15/153:25 PM

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jay1924Member

I agree about the cleaning. I would probably wipe it down inside really well with clean rags rinsed in clean water and wrung out, before using the smoker.

10/15/154:51 PM

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oldsargeAdmin

I would think that cleaning might have included bar keepers friend or possibly spray on oven cleaner.
Besides a good wipe down with wet rags, I would also use an inexpensive paint brush to get into seams and corners, then dry, and heat and look for any residue that might be left.

Great looking smoker!

10/16/158:40 PM

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