Thermometer to control Cookshack power

You may be too young to remember Rube Goldberg (who used to make those crazy inventions to do simple tasks). Seems like an aweful lot of tinkering. I think if you check your unit hourly once you approach the desired internal temp, you'll be fine. Don't over think it, just enjoy it!

Jayb don't wait too long because you missing out on all the FUN!! They are easier than tou think. Over cooking brisket isn't a problem it's waiting for the finished product. The one thing to always remember is IT'S DONE WHEN IT'S DONE !
Enjoy, Jimbo

Well, interesting question. Like my kids say all the time..."why"?

I say buy one, see how much fun you have with it and go from there. I always like to hear new ideas. I guarantee you'll find that you can cook a great brisket in a CS. As the newbies on the forum. They do it all the time.

Ole Smokin here is quoted often saying "it's done when it's done." Can you cook everything to an exact temp? You can't cook ribs that way.

The hard part will be determining "when" to turn it off. Try that with pulled pork and you might never get it to the right temp. I can't predict if I have a warm oven, if I turn it off early, say turn off the brisket at 180, that it will continue to rise until it reaches 188 from the remaining residual heat.

The final 10% is where the "Art" of Q comes in. When is a brisket finished, when is a pulled pork pullable, ribs, etc. I look at it and I'll let you know.

But Brisket is the closest. Take it out at 185 - 190 for sliceable and 200 for chopping and it'll work.


Buy one, try it and you let us know, maybe with some experimentation you'll figure out how. Q'ers are great. We're always trying new stuff.

Smokin' Okie

Jay

My only thought would be that turning the unit off with food in it is not a great idea. As long as you took it out fairly soon it is not a problem. But once the unit hit 135 degrees, you could have bactria growth in the food. That is why restaurants use cook and hold features on equipment they cook over night in.

Stuart

" I guarantee you'll find that you can cook a great brisket in a CS. As the newbies on the forum. They do it all the time. "

Smokin',

Perhaps that one statement is the most amazing fact about cooking with a CS! The first time out, I turned out better brisket than I'd ever had in the past, including participation in two Qfests, and eating many briskets in TX, and cooking some that I had thought were quite good.

Guys who cook brisket direct, on offset, in water cookers, Green Eggs, etc., take cooking brisket almost to the point of mystique... they consider it to be an art form.

This is fact. I've visited with them. I've watched them cook. I've cooked alongside of them.

Their attitude is that it's the chef, not the pit...and, that's probably true when cooking offset, because of necessary wood tending skills, maintaining an even temp, etc.

However, the CS turns cooking brisket practically into no-brainer status. That's exactly what I seek... cooking great Q with the least amount of effort.

Still waxing estatic, but stepping down from soap box...

Regards, Mike