Problem with Receipe in "Get Smokin" Cookshack book

I never use "time" for anything other than to check on how things are smoking. Other than for racks of ribs where I use shrinkage from the bone and a little twist of the bone, I always use a thermometer.

A polder thermometer with the probe in the middle of the meat and set with the alarm on is my favorite way to go. Place the probe through the top vent hole. The other method is to use "time" for a check point and use an instant thermometer placed into the thick part of the meat.

Now! Your question about when is it ready to pull. I get the internal temperature up to 190 to 195 degrees for pulled pork and for beef brisket 195 to 200 degrees internal - never had a failure with any of my Cookshack smokers using this method. The new AmeriQue has a built-in thermometer system.

smokemullet

smokemullet is right jameson. Not sure who that recipe came from, but in order to be pulled the temps have to be above 190. And like he said, 195- 200 is better.

Since you cant get to 195 from a smoker set at 160, you could have left it in there 16 hours and not go it right. Ther thermostat should be set anywhere between 225- 250.

For planning purposes figure 1.5- 2 hrs per pound and use the remote thermometer like smokedmullet says.

But prior to doing your next smoke you should try reading Smokin's guides found on Cook Shacks main web page.

Thanks for the quick reply. The receipe came from Cookshack's Get Smokin' Book page 21.

Forget the recipes in the book (seriously!). Come to the forum and get reciepes and advice. You;ll be a much happier camper!

Why doesn't CS re-work their cookbook using times and temps most generally seen from members of the forum?

I'd think they would want the information to be most accurate so that new owners would really enjoy their smoker and not be frustrated. Unless they're sitting on some 5,000 or so already printed cookbooks, I'd recommend an update.

Just my .02

Later,
C'Nooga

Stuart has been working at it for some time,and maybe Donna had even requested some times at one time.

Best bet might be an enclosure page,suggesting the reader use the current book as recipe suggestions and the forum for times,temps,and techniques.

I was told to forget the Get Smokin' book too, but I didn't get one to forget. Cookshack's customer service is so good, that I got the second copy today! While I didn't find the recipes that interesting, what I did miss was the internal temperature and time per pound guidelines in the front of the book. The forums can be a little intimidating as there is so much there (and I started reading them a couple of weeks before I ordered). I kind of expected a few "starter" recipes of basics for my particular smoker. After having the Amerique a month, I don't feel quite as intimidated.

I thought I was a good cook before (and I didn't use a smoker myself), but I've never had anything turn out less than incredible on the Amerique. I did find a link to Mainely Dave's website on the forum and must say his notes are so good, that he ought to be easy to follow. Thanks Dave!

Janna

quote:

Originally posted by Tom:
Stuart has been working at it for some time,and maybe Donna had even requested some times at one time.

Best bet might be an enclosure page,suggesting the reader use the current book as recipe suggestions and the forum for times,temps,and techniques.

I don't think there is anything *basically* wrong with the Cookbooks (see my post under "Getting Smokette to temp") but the recipe he used on Pg 21 of Get Smokin' is dead wrong... and I think it must be a mistake. Looking at the recipe right below that wrong one indicates proper temps.

When we look back at out first anxious experiences,most will remember Smokin's advice"it's done when it's done",relax and enjoy the ride.

It will work out,and I had the same moments.

Yeah, it's done when it's done.

It'll never get done at 160 though.

C'Nooga

I agree. Cookshack ought to scrap its "Get Smokin' book, and publish a new one, based upon Smokin' Okies guides and all the great suggestions from the folks on here.

Better yet, perhaps a video based DVD tutorial with how to use the Cookshack. I've discussed it in the past with somebody on here (sorry, forgot your name), but I haven't had time to pursue it. Lots of people would prefer to watch a video, or view pictures with instructions than a straight forward recipe book.

If there is sufficient interest, I'll gladly pursue developing such a video. But I'd prefer to do it in conjunction with the pros on here and at Cookshack.

Best idea I have heard yet!

Sounds like a winner Dave. Go for it! Probably save a bunch of newbies some stress and anxiety.

BTW Really have appreciated your website and am looking forward to some updated/new experiences!