The right smoker

Salty, Several restaurants use Smoke Shack as well
as other brands. I think one concern many have is
you are used to micro managing woodburning units where you only have to use oz. of wood and get the same great results. It is almost too easy but
works very well. If you pursue Smoke Shack for
professional use you will be very satisfied. As for reheating, I don't use mine for this but I think it would work but time to reheat may be
an issue...

Salty
here is what we have done as a new start up company. after attending the atlanta nbbqa convention and talking to john and pat we have purchased both an sm150 and fec100 for our catering rig. as it is only my wife and myself the smokers had to be both reliable and something that both of us were comfortable with. my wife loved the features on the sm150 and to be honest we think that that will be our primary smoker. the fec100 was added since my wife knew that the being a chef was getting the best of me and i just had to compete. to give you an idea prior to the convention i was either going southern yankee or backwoods but after adding everything up (especially being able to custom blend my wood) we had to go with cookshack units. add in that both are nsf, the fine people i dealt with, cookshack ended up winning hands down.
also look at the competition results posted here and the great help this forum is and i dont think you could go wrong and i have a 7k bet riding on this.
jack
2 Greyhounds....SMOKIN

Salty - I am by no means the most experienced user here. I just bought my 008 a couple of months ago. I HAVE been the whole progression of BBQ'ing...charcoal, gas, charcoal smokers, & an offset over the last 35 years or so. I have had more consistant success with no hassle, producing the finest meats ever once I bought my 008. From ribs to butts, hot dogs & burgers, and things I would have NEVER cooked otherwise, my 008 has done us a FINE job. You can have my 20 year old charcoal grill. I threw away my old Bullet smoker. You can have my gas grill & my offset. But you wont pry my 008 away from me without a fight. I have only used it once to reheat some ribs. Wrapped them in foil. Set temp at 225 and ran for 2 hrs. They were hot & steamy when we unwrapped them, tasting like I had just cooked them.

Good luck with your choices!

bob

Salty,

I have been bbqing for more than 30 years, and my honest opinion is, no, a Cookshack won't give you comparable results.

It'll give you better results!

A friend (who has also been bbqing for many years) and I just bought about 16 pounds of pork butt each, at the same time from the same store. I made a big batch of my rub and gave him half of it. He used my techniques and cooked it in his smoker (which cost almost as much as my Cookshack). And we both used the same wood...I just used a lot less and did't have to keep adding more all night long.

His was real good, something most Q'ers would be proud of, but couldn't hold a candle to the Cookshack product I produce every weekend consistantly.

Besides, I smoked a couple a pounds of cheddar cheese in a box on the top of my Cookshack while I was doing my pork!

It may take a little getting used to -- and the forum here has lots of help, and which is what talked me into trying a Cookshack in the first place -- but I don't think you can go wrong with it.