Traeger

Ribs on the cookshack are probably very similar to ribs done on the Traeger. I know that when I switched from my offset to the FE100 I noticed a dramatic decrease in smoke flavor. But, in my case, my wife LOVED less smoke. She always thought my other Q was too smokey, and I agreed. Now, when I want more smoke, I just dial in the "smoke" setting and let her rip until I want it to stop.

As for burgers, you're basically roasting them, with some smoke. There will be no grill marks or blackening from searing over coals. A great burger, but not what people generally think of as grilled.

Thanks Kerry. I think I should go ahead and get the pellet burner. I need to have a collection of every type of smoker available on my patio. Just pulled a brisket out of the cookshack. Its soooo easy! Maybe a water smoker is next, I've never tried one of those........

I get plenty of "smoke" flavor out of the cookshack, but not the crusty type of bark on the outside. They're very soft on the surface.

Ralph

I get grill marks on my steaks. Probably because I don't have time to clean the racks. Residual (I don't know where I got this $10.00 word)grill marks.

argulator,

Not sure, but I have no problem getting bark on my Cookshack. Don't think I've seen you over in the CS forums asking about that.

I think the bark is a direct function of what rub you're using. We've also discussed over there several ways to get a bark if that's what you're needing.