Smokette Elite Question

It will run on household current. the only issue's I've seen have been some GFI's not being in working order and there could be a grounding problem. Most housing code requires GFI's on outdoor plugs on patios.

Even IF you had that problem, it's fixable.

I think it's perfect for situations like yours the biggest issue will be the smoke because it might blow into your apartment and it WILL blow into the neighbors and then they'll ask you when the food will be served.

Welcome!

Yep, electrical usage is next to nothing. I think Pags figures out is costs about a nickle or dime per smoke.

Get it, you'll love it. And like Smokin' said, the neighbors will ask you what's for dinner.

We're not kidding about the neighbors. DO NOT SHARE, you will have more so called friends then you'll be able to smoke for.

chr, don't forget to order the cover. It will be perfect on your patio to protect your smoker from the elements. I waited a while and then decided it was time and I love it.

Thank you very much for your replies. I will order the unit and the cover as recommended.

I took mine to San Diego a couple years ago. We were renting a second story beach condo. I was nervous about the neighbors complaining about the smoke as everyone leaves the windows open. I set up a little box fan to redirect the smoke and had no complaints at all.

Don't forget to take a picture of your first masterpiece and post it ENJOY!

Tim, If you blew the smoke towards the beach did the seagulls wanna join you for dinner???

For those interested, Here's that electical usage analysis for the Cookshack Elite, which has a 750 watt element.

[I found a used Cookshack SM008 on eBay for $250.00. Bought stainless steel shelves, jerky rods and a cover for $140.00. This thing does the best brisket we ever tasted and I've made jerky twice with it. Practice makes perfect and I am heartened to see the "power usage" is so low. WOW !! It was windy and in the 30s the days I smoked and it was heavenly not having to be out there feeding the fire or worrying about the temps. I did get a 12 gauge extension cord at Home Depot and noticed how the cook times were shortened compared to the 16 gauge extension cord I used the first time I made jerky. Spend the $15.00 or so on a 12 gauge extension cord !! Next on my shopping list is what brand of remote thermometer and sensor I will buy - a thermometer to measure the temp of my meat, the sensor probe to measure the ambient temp of the smoker.

quote:

Originally posted by BigMikeinNJ:]This thing does the best brisket we ever tasted and I've made jerky twice with it.

Welcome! That's what Cookshack built them for over 50 years ago, as brisket cookers.

A lot of people use Mavericks for their thermometers, forget which model offhand. Check the thermometer forum below.

Well I remember seeing the Maverick mentioned here before so I went out on eBay and got myself a Maverick Model 73 2. Just what I need, the ability to monitor the inside temp of the smoker and the temp of the meat cooking. My smoker is a mere 20 feet from my computer/desk so I'll be fine with the reception !! Can't wait to try it out. Thanks for the tip !!

Hey Big Mike, looks like we are bringing more BBQ to NJ

I run my Smokette Elite on my apartment's patio with no problem. Except that the outlet is on the same breaker as my bathroom. My fiance tripped the breaker while running a hair dryer. That problem is solved now, and my fiance dries her hair on a different outlet when the smoker is on!

I am really enjoying the Cookshack I scored.
Also I enjoy the resources here and the obvious camaraderie I've had extended to me as a newbie.

I got an email from the admins here asking me not to post in Bold. I am legally blind. I have a very advanced case of open field glaucoma. I have only a slight sliver of vision out of my left eye and about 20% of the area I should see out of in my right eye. I POST IN BOLD so I can see and catch any mistakes. I DO use the OPTION + to make the font size you all post in more visible when I read your posts.
Apologies for the situation I am stuck in.
What to do ??
I am not shouting. Believe me. I only shout at my chickens when they misbehave.

Michael Hale

PS let me also add that I am an old cook from way back. I got my Associate in Culinary Arts back in 1993 at the California Culinary Academy in San Francisco. This was a 2nd career I tried tackling at age 47. Now I'm 65 and thankfully retired. I do a lot of food writing. Mostly over on The Backyard Chickens Forum in their Recipes section. To give you a look at one of my recipes I am attaching this link - it's a great one actuality for you folks. Sweet Potato Rolls (perfect for some Q to be slathered on !!). Do try.

At the request of the mods I deleted the links to my recipes over at BYC and created them new here on the Cookshack Recipe area. Now there are a few links to other sites in a few of them, for instance in the Potsticker Recipe I have links to YouTube where a nice lady shows you how to roll out your very own potsticker wrappers and then how to stuff and fold them. It's really necessary to give people a little PUSH so they try something they'll really be glad they took a chance doing...
I will try to post more early in the days, when my eyes are better, but I can never tell when that will be so be patient with me.

Those rolls look very good Big Mike. I'm partial to sweet potatoes.

As a suggestion, why don't you type your responses in bold on Microsoft Word or such, then when you're done typing, reduce the font, copy and paste to the post.

Glad you joined and am looking forward to more recipes.

Understand the bold issue Mike. Is a large font helpful, then post them in a larger size to make it easier reading for you.

FYI, any browser you can increase the visual aspect of it to make everything larger than what is normally presented. Usually just CTRL and use the wheel on the mouse. I tested it and I can get this one response to the size of my 1900x1200 23" monitor.

We'll work something out and figure it out with you.

Thanks for the compliment.
I add links to a few more recipes of mine that are naturals for smoked foods as side dishes. Particularly is Judy's Asian Slaw. Do try it, a great foil to smoked meat and tangy sauces. Also handy if a guest of yours is vegetarian.

Mike,

How about a separate post. This was on an elite question and I don't want your links to get lost, so putting them in your own thread would be helpful. Over here, a lot of people don't use search, they just look at the topic title, so make the title descriptive.