some features I would love to see from my smoker

1) Just as the walls of the smoker get seasoned, the window would be seasoned within an hour or two.
2) I've never needed to add more wood during a smoke.

a) I would like a clipped on drip pan for the front lip

Richard

I'll take a disposable "drip jug" with two little openings that sit just below the front door and inside floor holes... with screw-on caps so I can just slide it out, cap it, and toss!!

I would take a baffle over the wood box for more even heat if that would work.

Keep these ideas coming! We want to hear what you want. We can't always make everyone happy, but we are trying!

Donna

How about making the improvements retrofit to older smokers? And how about a red light to let you know the smoker has power and/ or the element is on.

How about shelf racks with more shelf grate capacity for doing things like jerkey. I've learned to put my jerkey on small round grilling trays and doubling them by placing wood chunks between in order to stack them. However, replacable shelf racks for the 008,009 with capacity to hold about 6 racks would be great.

Hear hear! I know they'd cost more, but perhaps side racks with shelf rails every inch or so to allow you to tailor the rack spacing to your every whim.

quote:

Originally posted by Tuma2you:
[qb] How about shelf racks with more shelf grate capacity for doing things like jerkey. I've learned to put my jerkey on small round grilling trays and doubling them by placing wood chunks between in order to stack them. However, replacable shelf racks for the 008,009 with capacity to hold about 6 racks would be great. [/qb]

I would like bigger casters, 4 of them so I can roll my Smokette around without tilting it.

Hi all !! With all the talk about extension cords how 'bout a slightly longer power cord ??

Just a thought and my .02

Mark

Why not a built in probe (or two) to measure internal temperature of meats?

quote:

Originally posted by Robbi Laurenson:
[qb] Hear hear! I know they'd cost more, but perhaps side racks with shelf rails every inch or so to allow you to tailor the rack spacing to your every whim.

quote:

Originally posted by Tuma2you:
[qb] How about shelf racks with more shelf grate capacity for doing things like jerkey. I've learned to put my jerkey on small round grilling trays and doubling them by placing wood chunks between in order to stack them. However, replacable shelf racks for the 008,009 with capacity to hold about 6 racks would be great. [/qb]

[/qb]

Ditto. The shelf racks need shelf rails every inch or so.

Not that you often need it, but wouldn't it be nice if you could fill up a storage bin in the Smokette, then have a remote "baster" to release it over the meat inside the oven, so you don't have to open the door?

And I thought that it was outstanding as it was.

Auto basters, bigger casters, probes installed(what do you do when they break)

I do like a better rack rail. Smokette is one that I feel needs some more adjusting ability

Im all for the idea of a red light that says the thing is on. If you ever put a couple of slabs in thinking your unit was plugged in only to find out it wasnt.... is not a pretty picture 4 hrs later!!!
Adjustable racks for the smokette would also be high on my list.
Also make them 18" wide to accomidate most loinback racks that I use.
Not to sound like I am not pleased with the CS to begin with. If that were the case I wouldnt have ordered my second smokette last week!!

I really dig the extra caster wheels idea!

The really nice thing about a better rack rail is, they already make rails with those keyholes for the 3 shelf racks. It should be simple to make a pair with 8-10 slots for those jerky screens we all have bought.

I would buy a pair of these.

bob

I'm with SmokinBubba on rack width. He says,

quote:

Also make them 18" wide to accomidate most loinback racks that I use.

I'm not sure it would even take 18 inches. I think just a couple more inches wider would accommodate most loinbacks. I'd gladly pay extra for a wider smokette.

I'd also like to have an upper temperature limit of 300 or 325 degrees. Better for doing turkeys since they don't especially need low and slow and in fact they cook better at the higher temp.

The single best thing I did to my smoker was to get it off the ground. When it is up in your face life is good. Try it, you will like.
http://forum.cookshackamerica.com/cgi-bin/ultimatebb.cg...;f=1;t=000853#000000

As far as the side racks for extra levels go,I believe you can get a five rack unit from sales for about $50.

For the cold smokers a timer that would cycle the heating element on and off at the reccomended time cycles.

Wrenchead

Tom (or Donna)- What is the part number for this 5 rack unit and is there a listing on their site? I searched and found one (no picture) for part# PM021 for 15.90, but thats all. Unless I missed something in the Accessories section.

bob

Cadillac - just call the 800 number and ask for sales. They will fix you up as they did me.

Also I've posted a couple of times about the casters. It would be much better to have 4 big casters so one might be able to move the unit closer to an electrical receptical instead of using an extension. I also like the idea of a longer cord.

1. Four large casters
2. More rack positions for the shelves
3. And especially, an analog thermometer integrated in the door so I don't have to use my POS Polder!

here are my votes.

1. 4 casters
2. "on" indicater light
3. more adjustable shelves
4. clip on drip pan

RE: on indicator light

I have to use an extension cord (forgive me). I got a 12 guage cord that has an "on" indicator light. With 12 guage my smokette works fine and I always know I've got power. Doesn't help though if I forget to connect it to the extension cord, but that hasn't happened yet. As I recall, they're also available in a 3 foot length.

RE: grill width. I too would like 18". However, I think I'll just upgrade to the 5 rack option.

Perhaps a deluxe model which includes another heating element to enable cooking temps of 350 degrees to get crispy chicken skin?

Or a rotisserie option?

Forgive me, I've fallen outside of the box and can't get up!

I like the idea of a red LED to show when the unit is on, and another foot or two of cord would allow mine to sit outside of the garage while plugged inside.

How can you not know the unit is on? Plug it in, turn the dial, it is on.

Anyway, a temp guage built into the top monitoring the true interior temp would be cool.

I vote for the "on" light emmiting diode to show power on and a element "on" L.E.D. along with a click off/on power thermostat control so the unit can stay plugged in all the time without fear of it being "accidentally" on. But are we complicating a Good and Simple product?? More parts usually means more breakage? How about plumbing the drip pan from the door to the drain from the cook chamber so a common house hold bottle or can can be used as a drip pan then tossed in the trash when no loger needed?

how about making it weatherproof so we can leave it outside and smoke in the rain without worry?

If you accidentally pull the plug out of the wall, you can misfire on having power and not notice.

Altho it might add some cost, I'd like to see a 3-function digital thermostat with displays of set point, oven temperature, and probe temperature. Could just have one display with a button to switch between functions. My old GE Profile wall oven had such a thing. Of course they buy parts in bigger quantity...

How about either adjustable size vent holes, to eliminate cracking the door, or better yet, a little exhaust fan that can be added to the top to suck a bit more air out?

Ditto on the side racks with additional slide positions.

I have compiled the responses so far and will be discussing them with appropriate folks.

Donna

Howdy tjr

The bigger 150/160 more or less have that, as well as a default to hold temp.

The electronics are probably a mite pricey though.

my desires:

1. 2 more feet of cord
2. An "on" light
3. I would gladly pay a little more to be able to go to 300 - 325 degrees.
4. Four casters
5. More clearance for the drip pan OR a clip on drip pan that is reusable.

Other than that, what more could a guy want? I guess I might pay $25 - $50 more for a smoker with these functions.

I bought my 008 primarily to smoke sausage.

I have since grown to love it for its rib/butt abilities but I would still like it to be a bit more sausage-friendly.

In my humble opinion, what it really needs to be a great sausage unit is some sort of "draft" capability to allow air movement. The flow of air is required to initially dry the sausage then later to keep the built-up moisture venting.

Tom -

Yeah, I forgot about the programmable hold feature. In large enough quantities, an electronic control would probably be cheaper than the mechanical one - keep convincing your friends to buy one, folks!

The bigger, permanent drip pan is not too hard to do yourself if you're adding on some sort of stand or wheels yourself. A big stainless dog dish or baking pan works great and should clean up well forever.

How about a big sign on the front that says "REMEMBER THE DRIP PAN"!!!!

seems like I forget it every 3rd time or so!!

Keeps the dog happy anyway......

Forgot to add that Donna hooked me up with the 5 rack system and it is the BOMB!!

What I would like to see in a new smoker.

Bigger than my 50 series

With a built in dehydrator

No fancy controls simple ones that allow the unit to be left outside.

Higher temperature range � it�s a great smoker a dehydrator and now a simple oven that goes to at least 350 degrees.

A separate device that can take the smoke generated by the unit and funnel it to a cold smoking unit I do some cold smoking in my unit but it is a hassle it would be great to buy a insulated unit designed by Cookshack to work with my smoker. Yes I know I can make my own but I want it done right