Q with Electric compared to Charcoal cooker

Bottom line, you won't be disappointed with a cookshack. It's a no brainer way to excellent results. You can put a briquet in the wood box (for a better smoke ring) if that makes you feel better (LOL)

Chuck/Tx. I too WAS as charcoal/water smoker. I could make some pretty good BBQ. I got a CS 009 and my life is forever changed! I am the KING of BBQ, so I think, really. CS is THE BEST!! best customer service, best smoker!!!! I will do this...buy one, if you dont like it I will buy it from you!!!
Go ahead, I dare you?!?!?!!?

You are building my confidence, which I need, and I thank you. Not having ever cooked on an electric cooker, I was afraid I wouldn't be able to produce BBQ that is comporable to the good rich smoke flavor of charcoal, especially briskets.

Chuck/Tx

Why is it you don't see them at cook-off's ?? Their that good, and no work. lol If you "Q" alot you might think about the 50/55 or better yet wait 'till the NEW smoker come's out. Either way you decide ya can't go wrong with a cookshack !!

I think a small one will be ok since I don't need to cook a lot at one time. Sometimes, I cook a brisket and a butt or two at the same time. I sometimes cook three racks of ribs at the same time. Looks like the capacity of the small cooker would hold a brisket and two butts, or three racks of ribs. What is the NEW smoker that is coming out? Will it be larger than the little Smokette or have any improvements?

Chuck/Tx - I guarantee you'll not be disappointed. But... If for some reason you don't like the results you've have a 30 day money-back guatantee. So, how can you loose? Go for it Tex

I'm about convinced to order one. My only question is which one. Someone above said they were coming out with a NEW one. Do you know anything about a new one that is coming out?

Hey Chuck/Tx - Just went to the CS website. There's a dealer in Austin. Maybe you could go there and check it out yourself. Don't be surprised by the size. The 08 and 09 look small but will suit your description of needs very well. Buy what you can afford.

Good luck!!!

BBQ Outfitters
2814 B Bee Caves Rd
Austin, TX 78746
(512) 347-1988

Thanks, but I went by there today and they have started selling Smoke Tex, a knock-off of Cookshack that sells for a little less. There is not a Cookshack dealer in Austin now, so I will need to order it.

Hey Chuck - I own an ST. Bought mine before I knew about CS. Personally, for what little you save, if I had it to do over again I would definitely, without a doubt go with Cookshack. First, if you are at all familiar with this forum you know that CS's Customer Service is very superior. They will make you a satisfied customer! This forum is the kicker. Although anyone is welcome to post about BBQ made from any unit, one has to give CS (and Smokin') credit for for the fine job they do. If I were you, I'd go with CS

Hey Wheelz -- yes, I definitely will buy a Cookshack. They have been in business a long time and have established a reputation for serving their customers. The other cooker I saw has not. I'll go with a Cookshack.

Chuck, here are a couple of links to forum messages describing the NEW smoker.

http://forum.cookshackamerica.com/cgi-bin/ultimatebb.cg...t_topic;f=3;t=003293

http://forum.cookshackamerica.com/cgi-bin/ultimatebb.cg...t_topic;f=1;t=001178

Chuck,

I bought a ST (a rebadged Smokette before ST went to China) 4 years ago after a few years with an electric water smoker. The Cookshack is SO much nicer and easier to use. The only think I liked better in the water smoker were turkeys. The water smoker cooked hotter so the skin crisped up some. But ribs, butt, and brisker are much better in the CS. I have used mine in the winter in sub zero weather (Idaho) without a problem. Have fun cooking. I have a pork butt going now as I am practicing for cooking for 50 this summer.

Matt

Chuck,
I have had a 009 for three years now... cookshack has or had a 30 day return policy when I bought mine... I figured I could return it so, I tried chickens, then briskett, then ribbs and, I still have the 009... So if the return policy is still in effect, I don't think you could go wrong, unless you are like I am and can't send it back cause you like it to much; I had used other electric cookers and was dissatisfied with the electric experience until I got the cookshack.

Chuck,

Guess it's time for me to jump in.

Question, what is your criteria? If you're wanting a specific look (smoke ring) and specific finished product, what are you looking for? I don't know what you get on your other smokers, so I won't guess.

Remember this, CS has a guarantee, that if you don't like it with a set period you can return it. I don't work for CS and I don't have the real numbers, but having run the forum for 5 years, I can only remember 1 or 2 people returning them.

But I know people who don't like Weber bullets, or SmokeJoe offsets or even Dave Klose stick burners. It will come down to your personal taste.

Butts and Briskets? I've won in some old ABA contests competing against all cookers with a 150 and the judges didn't complain.

Ribs? The high moisture means maybe a little more work, but if you open the door and let some humidity out, I can get some fine ribs (attention CS owners, yes I did say open the door, but that's another story).

If you read in the forum, there are a lot of happy customers.

Smokin'

smokin, ok..tell me about opening the door on ribs...what does it do for you and the final result?

david

The point is to let some of the humidity out, so you get a little crisper bark. You don't have to, but it's one of the methods.

The key is, regardless of the smoker, you have to learn how to make it work for you. You can make some great ribs in a CS. Many do it without ever opening the door. Some do open the door to dry out the rib/bark a little, but it's tricky and adds to the cook time each time you open the door.

It was just an option, to let you know there's more than one way to do ribs.

But you still may not like them, or the butt or the brisket.

If you're close to deciding, call CS, talk to them and ask about their guarantee.

Besides, not many smokers have a support forum like this one.

Smokin'

Like a lot of people I have pretty much owned everything made over the last 20 years. I had a Brinkman 3-in-1 smoker that was a complete piece of junk. I modified the hell out of it and finally gave it away last year. I also bought an Oklahoma Joe smoker but it is very labor intensive. I had to check on it every 20 minutes to keep the temperature just right. I had great Que, but my day was completely tied up. I finally convinced my wife to purchase a smokette because the big BBQ chains like Sonny's use electric models. Now she loves all of my que; ribs, chicken and brisket.

Last weekend I made ribs for my wife's grandmother. I must be getting old because those 88lbs almost killed me when I tried to load the unit into a minivan. I ended up using my son's skateboard as a dolly.

Anyway, my wife's grandmother absolutely loved the ribs and I gave her our leftovers. My mother-in-law ended up coming over and my wife's grandmother would only let her have 2 ribs because she does not know when she will get them again. Blood is thicker than water but she has her limits when it comes to my ribs.

I regret that I every purchased 2 other types of smokers in the past. In my opinion, the smokette is the best. A friend at work wants to purchase one next year after he returns to the states after tring some of my ribs. He said they were the best ribs he ever had. I have to give him the bad news that my last batch of ribs were even better than the ones he had.

Your biggest decision is what size unit to purchase, not if you should do it.

Chuck/Tx

I see my friend David A is willing to buy your unit from you if you do not like your unit. This is a big offer because he lives in Italy. However, I know he gets a little excited on this forum. There is no way he is "the KING of BBQ". I e-mail him with on a weekly basis with advice on smoking. His wife even loves MY rub over anything he has purchased or made. I mailed him some of my rub not to long ago.

If I catch him bragging too much, I may have to load up my 009 in my van and make the 11-hour drive to his house and have a cook-off. If and when he loses, he gets to pay for my gas. A fair offer I think. Start practicing now David because I've been doing this for a long time and my wife is a gourmet cook who knows great food when she eats it. She is my toughest critic.

Chuck...I have to tell you that there is a downside to having a CS. Since I got mine I am the designated cook and every holiday and family gathering! Thank goodness that it holds so much in one batch! You will have to learn that the CS uses very little wood! For most loads I use only 2-3oz! You will see consistent results and cooking in a CS is much easier than I ever thought. You just can't loose and the members here will help you every step of the way! Who else offers that?

Howdy Chuck,

I just got back from a weekend barbeque class. The guy who taught it uses a professional cookshack for his catering business and a Fast Eddie pellet burner for that and in competition. He's a big prize winner and could have chosen to use any smokers out there.

I think that says something.

FWIW

Hook, where was the class and who taught it?

It was a one day deal on Father's Day in Monroe, Washington. It was taught by a couple, Konrad and Phyllis Haskins.

They run a catering business and have won a bunch of awards for Qing. They are on the web at http://www.teddybearbbq.com/. Sorry to say it was the last class for the summer.

We did ribs, chicken, brisket and chuck rolls. All simple techniques and good eating. Really made it easy. There were 13 of us in the class. Each of us got to bring home a rack of ribs, lots of chicken and some chuck (which by the way is a great way to go if you don't want to hassle with a brisket.We cooked it like a pork butt.) We cooked, talked and ate from 9:00 AM to around 5:00 in the afternoon.

He's a big CS fan and uses a Fast Eddie for competition and a pro model CS in the cafe they run at a local golf course. It was good to get hands-on with someone who could show me what I've been trying to learn from books and the Forum.

Hook

This is my first post!I purchased a smokette 008 for father's day.. I have smoked a split turkey breast w/turkey legs, chicken breast , pork loin ,pork shoulder and baby back ribs .. WE ARE THE SMOKER GOD!! moist,tender,my wife of 20 year's and kid's even love it thank you cookshack

congrats smokin jimi, love to hear success stories.

Welcome to the forum.

Smokin'

Chuck, I don't think you will be disappointed. I was not sure about electric at first either, but I did like the idea of not having to constantly tend the fire. These smokers make some outstanding BBQ. I have had many people ask me to cater (doing a job this weekend) and several say I should open a restaurant (I'm looking into it).

Take the plunge, you will be glad you did.

Mike