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Possible new owner

FM Former Member
Hi All, I've been lurking here for a day or two and was looking to buy another charcoal smoker. I have a Chargriller with the side fire box already. Then I came across a poster's comments on another forum mentioning an electrical smoker named the Cookshack Smokette. I had never given the electric smokers a thought because it is not true 'smokin'. But the more I've read here, the more intrigued I've become about the CS products. So will one of the CS products satisfy my smokin' meat flavored needs? Possibly. Will the easy "set it and forget it" satisfy my charcoal BBQ'ing tampering requirements? Again... possibly. My criteria is a smoker not that will not hurt my wallet and still provide me great tasting que. From all the comments here, great tasting BBQ is all that folks here rave about. Well everything except the smoke ring which I suppose cannot be created on an electric smoker. So what size should I get? Again, my wallet dictates that I get the Smokette. But I love ribs, and it seems to me that the cooking rack size of the Smokette, will not allow me to place a whole rack of ribs on a cooking rack. It seems that I will have to cut up the rib rack so that they can fit correctly on the cooking rack. The manual says to not have any foods touch the sides or back of the Smokette. Well cutting the rib rack will allow juices to drip out of the cut portion of the meat. Does this create a problem in taste? I also see folks sometimes hang their ribs on hooks. Is this a requirement so that ribs will not have to be cut to fit on the cooking rack of the Smokette or other CS smokers?
So folks, convince me to take the plunge and buy the Smokette... guaranteeing that I will not have buyer's remorse. Smiler
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FM Former Member
I was in the same boat as you a number of months ago. I was tossed between a charcoal smoker such as a green egg or an electic style smoker. I ended up with the Amerique ... no regrets. I almost did the smokette but I really wanted the extra capacity in the 055 or Amerique.

You will really save money on charcoal and wood with any of the cookshack units. That savings over time really adds up (figure that cost into your purchase price and you may be able to upgrade to a bigger unit).

The only downside to the cookshack is once you bring some of your "goodies" into work, everyone wants you to smoke for them.

You may want to call cookshack up and see if they have any specials out there.
FM Former Member
quote:
Originally posted by rw0870:
I almost did the smokette but I really wanted the extra capacity in the 055 or Amerique.


rw0870, thanks for your input. I guess you feel that the extra space in the long run is better to have just in case I need it.
The question that I have is this, if I don't have an almost full load of meat to cook in the 055, will it take a lot longer for the 055 to reach temp? D
FM Former Member
Howdy Jazzspot,

You can't go wrong, unless you're dead set on tampering. If not, a CS no matter which you get will satisfy your taste buds and that's the bottom line, right?

Size and pocketbook are the only questions. I started with a 50 and went to the AmeriQue: both produce great food. I just wanted the set and forget aspects of the AmeriQue and the larger shelf size.

Either way, CS gives you 30 days to try out your unit. If you don't like it, they'll take it back. Also, there's always a good market for used smokers if you decide to move up or down in size. My only advice would be to buy as big as you can afford. Friends and appetites seem to expand to fill the space availible.
You wont regret it.

LOL

Hook

PS. In so far as temps are concerned; the more meat you have, the longer the smoker will take to reach your desired temp because the larger volume of meat will take more time to give up its "coldness" to the interior. And of course, the bigger the smoker, the longer it will take to come up to temp simply because there is more space to heat.

But, who cares? At that point you'll be sitting back with a brew watching the magic happen. Or perhaps, getting a good night's sleep while the CS takes care of the rest.
Last edited by Former Member
FM Former Member
random thoughts for jazzspot-
I have tried 'em all...cheap-o electrics, offsets, charcoal "bullets", you name it. The cookshack is indeed "real Q". It's as real as it gets. I recently smoked brisket and pulled pork for 20-some folks at my parents house and they were all impressed.

If you're planning on smoking ribs on a regular basis, I would go for a larger unit like the 050, 055 or Amerique. Don't get me wrong, the 008/9 will turn out the same, great product. Yes, you will have to cut them to size. No, it will not reduce the quality of the Q. I just prefer to use the rib racks in my 055 to hang full racks. It reduces the # of charred ends and adds to presentation when you serve up whole racks.

I have convinced 2 friends (and counting) to purchase a 008 and they are both very happy with their purchases.

I saw where you mentioned that you liked tampering with your Q. I WAS in the same boat...until I enjoyed a full-nights rest with my first pork butt in the 055. Now I laugh at the thought of mopping.

As to you question about the mass in the smoker vs. cook time: I haven't documented the time it takes to smoke a single cut vs. multiple cuts. As Hook mentioned, the more mass in the smoker the longer the smoke. I would also argue that my larger smokes turned out better results.

Get a Cookshack. You'll be glad you did.
FM Former Member
quote:
Originally posted by jazzspot:
One more question. What is the difference in the 50 and 55 models? They both have 5 cooking racks. Is there a difference that I'm skipping over in looking at the specs of each model?


ALL units have a stainless steel interior. The 008 and 050 have a black, steel exterior. The 009 and 055 have a stainless exterior.
FM Former Member
quote:
Originally posted by JustADude:
quote:
Originally posted by jazzspot:
One more question. What is the difference in the 50 and 55 models? They both have 5 cooking racks. Is there a difference that I'm skipping over in looking at the specs of each model?


ALL units have a stainless steel interior. The 008 and 050 have a black, steel exterior. The 009 and 055 have a stainless exterior.


Many thanks to everyone!!! JustaDude, thanks for pointing out the difference between the 050 and 055. I feel like a dolt.
Anyhoo, I think I'll be placing my order today for a Smokette. If I'll need a larger size, I'll buy one later.
Also, I saw some ribracks on the Cookshack website. The items are the "RibRack, Series 100/300" and the "RibRack, Series 200". Does anyone know if these will fit in the Smokette? No size dimensions are provided.
Again, my thanks to everyone. I believe (hope) I'll be another satisfied Cookshack owner!!
R rmd1969Member
Hey Jazzspot you cant go wrong with a smokette oo9. I bought mine last year and gave my offset away.Never looked back.As for ribs you can get any rib rack and put a ton of ribs in it you just have to cut them in half but thats ok with me they still come out awesome.Pork butt comes out perfect and you can get a good night of sleep without worry.
FM Former Member
quote:
Originally posted by rmd1969:
Hey Jazzspot you cant go wrong with a smokette oo9. I bought mine last year and gave my offset away.Never looked back.As for ribs you can get any rib rack and put a ton of ribs in it you just have to cut them in half but thats ok with me they still come out awesome.Pork butt comes out perfect and you can get a good night of sleep without worry.


rmd1969, thanks and good to hear your praises as well for the Smokette. I was about to pull the trigger on the 50 or 55 model. But twice the price for a little more room, seems to be asking too much. So how many racks of babyback ribs or spare ribs can be cooked at one time in the Smokette model? On my Chargriller I usually cook a minimum of 4 racks of ribs at one time. Can I do the same on a Smokette?
And where have most people purchased their Cookshack cookers at the best possible price and least amount of hassles due to damaged goods upon delivery?
FM Former Member
quote:
Originally posted by JustADude:
I have some old weber rib racks similar to THIS. Mine have 6 slots in them. This would allow for 3 full racks per shelf. Although, I don't know if you'd have the clearance for this contraption on your top shelf...I rarely use my top shelf.


Thanks much for the info!!!
FM Former Member
quote:
Originally posted by Magic Dragon Be Smokin:
I too would go with the 050/055 as Mark suggested. I have both the AQ and a 055 and for a first one I would go with the 050/055 series...you will not regret it. More racks, can hang full slabs, just the best all-round one can go with at a good price.
Rob


I'll possibly get the 50 or 55. I'll call around tomorrow to see if any of the Cookshack vendors have any slightly damaged or refurb smokers available. I know the 50 series are double the cost of the 08/09 models and that was why I was going for the 08/09. But if I can get a used/refurb/slightly damaged 50 or 55 model, I will probably grab it in a heartbeat!!
FM Former Member
We know we love our CookShack smokers.

Sounds like you might already be biased against electric smokers from reading other forums, based on your 'not true smokin' comment, and the comment about the smoke ring.

I truely smoke meat in my Smokette and sometimes even get a tasteless smokering.
FM Former Member
quote:
Originally posted by GLH:
We know we love our CookShack smokers.

Sounds like you might already be biased against electric smokers from reading other forums, based on your 'not true smokin' comment, and the comment about the smoke ring.

I truely smoke meat in my Smokette and sometimes even get a tasteless smokering.


Naw, not biased at all GLH. I was just a little skeptical about how good electric smokers are at producing good bbq. I'm sure that all these great comments that I've been reading for the last two days, you all can't be 'blowin' smoke' about the these smokers. So, I'm gonna pull the trigger and get one. Even if I don't see a smokering, it's the taste of the completed cook that matters the most after all. Smiler
Last edited by Former Member
FM Former Member
quote:
Originally posted by fatQboy:
I have 009. Sometimes I wish I had more room, but mosttimes its perfect. I did opt for the 5 rack system however and you realy can cram alot of stuff in there


So fatQboy, any regrets for not getting the larger size smoker? Or was the price difference the reason for going for the 09/08 size?
FM Former Member
Well... after spending a few days here and having enlightening conversations with you fine people, I've just placed my order for the Cookshack Model 50. It may arrive by this Monday. Ordered it from the CharcoalStore. My hopes are that my smoker arrives undamaged and that I've made the correct decision in buying this product. So give yourselves (all you forum posters) a pat on the back for encouraging me to buy a Cookshack smoker. I hope that in a month or two, I'll also be as satisfied about it's performance as you all are.
FM Former Member
Jim, I appreciate your calming words.
And smokin' jimi, I was going to do ribs first. But that type of meat for a first smoke/seasoning doesn't seem to be the popular choice here. Guess I'll have to do some meat shoppin'!
I was hoping to get an email today from the CharcoalStore informing me that my CS is on the way. Well, no email. They told me when I placed my order, it would be delivered by this coming Monday. Well without a tracking number I have no idea right now. Hopefully tomorrow I'll get a notification that it has been shipped.
FM Former Member
quote:
Originally posted by jazzspot:
Well... after spending a few days here and having enlightening conversations with you fine people, I've just placed my order for the Cookshack Model 50. It may arrive by this Monday. Ordered it from the CharcoalStore. My hopes are that my smoker arrives undamaged and that I've made the correct decision in buying this product. So give yourselves (all you forum posters) a pat on the back for encouraging me to buy a Cookshack smoker. I hope that in a month or two, I'll also be as satisfied about it's performance as you all are.


Well my smoker is enroute!!! But since I took so long in deciding whether to get a Cookshack or which model to get, I placed my order too in order for it to arrive this Monday. My tracking number has a scheduled arrival date on Tuesday. For the first cook after seasoning the smoker, is babyback ribs or spare ribs just as good for a first smoke in it or do I really, really need to smoke a meat longer than the 4-6 hours it takes to smoke the ribs?
FM Former Member
Jazzspot
I too am a happy cookshack 50 owner. I was a smokette owner prior and moved up to the 50. I think you will hear from most that it is best to start with a long smoke like a pork butt. I know your excitement is building and you want to jump in but a little extra time and patience today will pay off in the long run. A benefit to the pork butt you would smoke, I promise you it will be some of the best pulled pork you have tasted!!!
Smokin' Harry
FM Former Member
quote:
Originally posted by Smokin' Harry:
Jazzspot
I too am a happy cookshack 50 owner. I was a smokette owner prior and moved up to the 50. I think you will hear from most that it is best to start with a long smoke like a pork butt. I know your excitement is building and you want to jump in but a little extra time and patience today will pay off in the long run. A benefit to the pork butt you would smoke, I promise you it will be some of the best pulled pork you have tasted!!!
Smokin' Harry


I figured that a long cook would be best for a first use. With a pork butt, how will the meat turn out of I let it cook to over 200-210 degrees? I have the thermometers, but if I am called away from my house for whatever reason, and the temp of the meat is in that 200* temp range or higher, will I have ruined the cook? It's those times that I wished that all the Cookshack smokers had the same thermostat as the Amerique, whereby the meat reaches the desire temp and then the smoker goes to a 140* temp hold.
Last edited by Former Member
FM Former Member
Alot of people do not know the country way of seasoning with pork fat. We season our iron cookware with pork fat when new and after cooking with it, we simple rinse the hot utensil in hot water to remove bits and pieces, then re-season with pork fat. Just like we do our smokers. That is the country 'science' behind using a large very fatty hunk of pork for the first cook after the smoke seasoning. Gotta get that grease into the metal and create a coating on it. Just wipe out the excess after each cook with a paper towel.
FM Former Member
Just received my SM50 today. Arrived in great shape, no damage. Only issue is that the black paint is chipping off the top of the door. Can I use high-temp paint on this surface? Also, the manual is confusing as far as directions for seasoning with the wood. First the manual says to season with 10oz of wood, then it says to use no more than 6oz of wood. So which is it? I'm awaiting a call back from Tony at Cookshack to answer those questions. Also, I assume there is no reason to foil the smoker during the seasoning process. But do I need to place a pan of water on one of the racks during the seasoning? I thought I had read to do that somewhere here on the forum.
FM Former Member
quote:
Originally posted by KathyE:
I don't think the amount of wood is that critical.I don't know if you can get 10 ounces in the smoke box.
I didn't use any water and don't recall any one mentioning that when seasoning


Thanks Kathy for the info. Right now I have three chunks of the hickory that Cookshack provided. Should I also add one chunk of apple or cherry that I have?
FM Former Member
jazzspot,
I plan on applying POR-15 (paint over rust) to the hinges on my 055 to contain the oxidation. In case you're not familiar with it, it's a chassis and axle paint that can take the heat. It can be painted over any bare metal, rusted or not. It's standard color is a glossy black.
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