Sooo glad to own a CS !!

welcome. have had a smokette for a couple of years now. seems like a good idea to coat with oil, but never heard it done and it doesn't seem necessary. Once you season with wood just start cookin. Some people put foil in the bottom, and cover the top of the wood box, for easier cleaning. if you put it on bottom, remember to punch a hole where the drain is

I cover the wood box, but that's it. every few smokes I will scrape down the bottom and sides. and clean the grates regularly. that's it.

Mornin',and welcome.

Woodburner pretty well covered it.

I have seasoned other iron cookers,as you would porous cast iron.

I have never heard it mentioned by the company,and assume it it is due to the stainless steel interior.

So Lynnae, it's been a while since you posted that - how have your results been???

Inquiring minds...

Hey!
It's goin' real well and you're right it has been a while since my last post but I'm still here. Quite honestly work has been kickin my ass for the past month or 2 and I have not had the time but I am on vacation this week coincidently and I am planning on a little smoke-o-rama this weekend.

I thought my next CS workout would be some salmon as they are a running like MAD right now, at least here in the NW. Wild CopperRiver "Hogs" are the ones to grab. They're biggins and bit pricy but worth it.
When I smoked the pork, I had so much left over and although it came out super duper after about five consecutive nights I had had my fill of smoked meat for a while. I have been reading though the archives and recent postings here and it seems there are some very experienced bbq'rs around these parts. My question is, and don't get upset at me, how often can a person eat somked food?? Don't get me wrong I LOVE BBQ and LOVE smoked anything and believe-you-me, I LOVE to eat. I didn't spend my hard earned cash on my CS just to keep my patio bbq grill happy. But after a while don't ya just got to take a break??

I'm around...
lynnae

I think that would be a matter of opinion. Check out the forum and archives, there are some very creative uses of smoked product here. Not everything has a real smokey flavor so you can use some of your leftovers in creating new twists on some old favorites.

I never get tired of Q, there are too many options.

Also checkout the CS Home website, their recipe section:

Cookshack Recipes

I think Smokin has a very good point there!
Although the times mentioned in the cookbook that came with our CS's are way off, I still think that they contain some great recipies..as well as the Cookshack Home Page. And if I'm not mistaken, Cookshack has a recipe book you can order that is alot larger than the one that is shipped with the smokers. Like the man said, " There are sooo many options, you could eat que forever."

lynnae
re your question of smoked food, eat often, once we get our fill of brisket, ribs, and chicken, then I fire up the webber charcoal grill for the salmon, baste lightly with olive oil, and lemon pepper, cook at high heat for about two minutes each side, and of coarse there is the steak with garlic onion powder, cayenne and salt, great on the charcoal grill, the cycle never ends here, like you said the only probem is that nasty habit of work, sure interupts the bbq time..