Hi all. I just joined the forum. Been reading for several days because I've decided I want to add a different smoker to my collection. I started about 30 years ago with a water smoker, moved into one of the old style clay kamado eggs, then added a large and small ceramic egg. I also use a webber kettle to grill and rotiss cook, and have two webber gas grills, including a summit. Also played a bit with an offset and a larger cinder block smokehouse.
There are a several reasons why I am looking at the cookshack smokers. They appear to be easy to use, and I gather they create a relatively moist cooking environment. I will smoke just about anything, but my immediate objective is to get a new smoker that will do a good job with fish. I'll do salmon, tuna, mahi and a few others. Also, I have tried for decades to do a good brisket. I do okay on my eggs, particularly the old clay egg, but I want to try a cooker that does not use charcoal.
I do like the cookshack grills, in part because I would like to try smoking with pellets and the grills are, well, also a grill! But I figure I should start with one of the smokers first. Kind of looking at the super. I was also thinking of the AmeriQue, but if I really like how these smokers work I suspect I will want to move into a FEC100.
I'm not looking to produce a tremendous volume in any single cook, so I am wondering if there is any difference with the product if the cooker isn't filled with food. Also, any reason why one couldn't use pellets in a super instead of chunk wood?
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