but not new to the BBQ bunch.  I picked up a used SM-066 in an auction yesterday and am jazzed to get it cleaned up a little and smoke some meat. 
I grew up in Garfield County, Oklahoma back when Cookshack started up.  If I stood on top of my 49 F1 pickup, I could almost see Ponca City.  Heck, I could almost make out Kansas!

I worked at "The Hickory Hut" in Enid for the legendary Johnny O Horaney who was the first with patents on a Teflon rotisserie BBQ pit that he subsequently towed behind his El Camino which he used to cater the Grand National Quail Hunt (among other events) for many years.  He was a decidedly kind and talented chef.  

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Welcome! This forum used to have a large and active cadre of professional comp cooks and chefs, not so much anymore. We home cooks can use any advice and experience you care to share. In return, maybe some of us with years of experience with CS smokers, including your new-to-you SM066, can share some wisdom too. Looking forward to your contributions!

Thanks for the welcome and enthusiasm.  I was fortunate to find my Cookshack Amerique CS066 on a government surplus online auction.  The description was bare bones and some information was downright wrong but I played detective and deduced that what I was probably bidding on was the CS066.  I won the auction, drove four hours to a government installation 2  days after Christmas and (too late to make the long story short but I promise it's condensed) was rewarded with the cooker that looks like a stainless steel dorm refrigerator with a big wedge-shaped alarm clock on top.  
It cleaned up nicely with vinegar and water but required a new meat probe.  That came in the mail yesterday, today was a smoke test (it passed) and tomorrow is the first of many "Smokin'-my-Texas-heart-out" days.  There's bound to be a story in that, right?

Great story, and good find! A bit after I bought my AQ, I sprung for the stainless steel cart and larger casters, which have made the use of it (rolling it out of the garage to use and back in when done, and storage of all the wood chunks I use) just a joy, A bit pricey, but well worth it to me. I did a couple of racks of loin back ribs for Christmas for a small group. I've been experimenting with cooking them at 250 instead of 225, it takes about an hour less to finish but I think they turn out a bit dryer, even when the toothpick test is just marginal. I think I will go back to 225 and accept the extra hour or so of cooking for the juiciness.

Let us know how your first cook turns out!


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