One Dumb Question before I purchase

I've had a 009 Smokette for about 8 years. Liked it so well I bought one for my parents. Just ordered an Amerique yesterday.

Everyone that has had BBQ out of it says it's the best they have ever eaten.

I try not to argue with them.....

Your using real wood, which equals real smoke. Cookshack is the Real Deal. I bet you make better Q, after you get your Cookshack. Nothing better than throwing a hunk of meat in there and being able to go do something else, like sleep. You are going to love it. For sure, this is one of your future thoughts, "Why didn't I get one of these sooner." Good luck.

RELAX, cooking with a CS is the only way to go, besides the fine folks at Cookshack puts their quality of smoker on the market the correct way.

Smoke with it for 30 days and if your not totally satisfied, just return for complete refund. Thats how you can make your purchase with some ease of mind.

Anyway, not all of us could be fooled into a smoker that would not produce the "real McCoy".

Have FUN with your new toy and let us know if we were wrong.

Cal is right, there's a money back guarantee.

I don't work for CS, that way I can express my opinion freely, I'm just a volunteer moderator, so here goes.

It's a very subjective thing wanting the real McCoy. If you ask owners (like the above) they'll tell you they love them, period, no questions asked.

I can't guarantee results, but if you search the forum, I think it's typically 999 people who want to keep it to 1 for people that want to return their smoker once they get it.

The ONLY issues I've seen new people have is the lack of Smoke Ring (don't ask, it's a long response and you can find the issue with a search in just the owners forum, I can't rewrite that every time it comes up... LOL) but SR isn't a determining factor AND we can tell you how to get one.

The 2nd is color/bark. Because of the design, the CS is a VERY humid smoker, it tends to keep the moisture that escapes the meat from evaporating. You tend to get a softer bark. The resolution is simple also, open the door and let some humidity out. This will allow any food to get more of a stick burner taste.

There will be a learning curve, but we can help. You'll have to decide in the end.

Thanks for all the replies. I drove to Cabelas this morning and had a new Cookshack riding in the back of the truck within an hour. I have a stand I made set up in my 20x24 metal building with the unit puffing out hickory smoke as we speak. It'll be officially seasoned at 5PM central time.
Leaving now to get a hunk of animal to put on for an overnight smoke. I appreciate the dedication you guys have for "the brand" and hope I'll be chiming in there right along with you soon. Thanks again,
Poochie

PS. I've been through "smoke ring" before and managed to get it most of the time. It's cute, but non-fuctional.

Congrats on the purchase!

I'm sure you won't be disappointed. Have had my SM025 since December and am already producing some of the best pork I've ever had (at home or in a restaurant)!!

In fact just had some leftover from last Sunday's smoke for lunch yesterday, very good eating. Already thinking about the spares that will be hopping in there tomorrow!

Good luck on the first smoke & enjoy!

Have no worries, I just finished 6 lb's of spares for me and the misses. We enjoyed them and that's all that matters. My last ones were like rubber, just remember to relax and follow the directions you find on the forum and you have a heck of chance of making better than restaurant food right off the get>go. I lost my head my last batch but it's back on now Brisket tomorrow.