Thanks for helping me spend my money!

Hi Richard,

Congratulations on your new Cookshack SM055
After you season your smoker with wood.
First smoke should be a pork butt or two.

Brian E.

Richard,

Well since you are thanking the members of the forum for helping you spend your money. I assume you went "whole hog" and got the cold smoking baffle. With your reputation for "fine game products" you will need it to further enhance your farm (outstanding in your field) position. If by some chance you forgot, call CS Customer Service and have them add it to your order and save the later shipping fee.

Cold smoked salmon, bacon, etc. try that on any other rig out of the box.

Oh by the way esfishdoc, welcome to the forum and the CS family.

Hi Richard,

I just got my 55 a couple of weeks ago. Once you season it and smoke some fatty pork butts you just gotta hang some racks of spareribs with your rib hooks. That's a pretty sight

Enjoy,
Jim

You didn't forget the cover did you?

I got the cover......

Did not order the cold smoke baffle....

Hmmmm.....

I placed the order through Cabela's as they are my favorite store.

I'm now reading through old threads trying to figure out where to start with all the rubs, tubs, brines and tines and family secrets.

Richard

Alrighty then..

Just ordered a few extra's from Cookshack.... cold smoke baffle, seafood grill, jerky rods, wood sampler....

Richard

Wise move.

I have several of those little SS jerky rods. I cannot live without them. I have the chili grill and have never used it. I will some day. My seafood grill comes in handy alot. I have never had the need for a cold smoking baffle.

GLH:

I let my cold smoke baffle sit for almost two years until I finally used it for smoking some cheese. Fantastic stuff!! And I'm going to use it to add smoke to regular thick-sliced bacon .

Hi Everyone,

I have used the chili holder in my Smokette.
Wow stuffed Jalapenos wraped with bacon tastes great.

I smoke cheese often in my Amerique with the cold smoke baffle, and it comes out awesome.

Gave up on jerky the recipe that I have been using for many years just dosnt come out like it does in my drum smoker.

Thank you,
Brian E.

Brian,

Have you tried Kevi's jerky cure (open forum search). I can eat/sell all I am willing to make. I've used it for both beef and chicken (thighs). They come out very different but excellent. AB on Food Network also has a good change made with the brown Wooster sauce stuff and a good little kick.

Hi RendezvousQ,

Kevi's jerky recipe looks good.
Thanks for the info
I Will have to try it someday.
It's taken me about 10 years to perfect my own for my drum smoker.

Thank you,
Brian E.

Got the cover today!

What a cruel way to tease a guy.... send the cover first...

Waiting for the 55...

Richard