I just leased a small BBQ joint in a dusty Western Oklahoma town.....Need some input about a Cookshack 300....I will smoke alot of ribs and butt.....and chickens too.
any guidance welcome!
later:
habenero
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hab,
I'm leaving an a few minutes for Minnesota for that cook-off.
I would HIGHLY recommend calling Stuart up at Cookshack. There are not a lot of 300 users on the forum, but the forum gang should convince you of the company and their products and their customer service.
I know Papashaka have a 200, and I think Big Daddy in Alaska has one of the large series and off hand, I can't remember the others.
I'd call Stuart and contact the others (if they don't join in.
Good luck, talk to you when I return. I'm here in OKC and if I can help some way, I'd be happy to.
Smokin'
I'm leaving an a few minutes for Minnesota for that cook-off.
I would HIGHLY recommend calling Stuart up at Cookshack. There are not a lot of 300 users on the forum, but the forum gang should convince you of the company and their products and their customer service.
I know Papashaka have a 200, and I think Big Daddy in Alaska has one of the large series and off hand, I can't remember the others.
I'd call Stuart and contact the others (if they don't join in.
Good luck, talk to you when I return. I'm here in OKC and if I can help some way, I'd be happy to.
Smokin'
Mornin',Habenero
Go back over to Ray's forum and post for Dbest1.
He is west of you.
That may be what he is using and has pushed them hard for years.
Tom-Fl
Go back over to Ray's forum and post for Dbest1.
He is west of you.
That may be what he is using and has pushed them hard for years.
Tom-Fl
Why not look at the Series 70 and 100 smoker/dehydrators? This is what I think would give the maximum flexibility and I want to move up to I love my 55 but�.
Hab,
Just found your post,I use 2 250 CS units and keep them going hard.I found that just one unit would not cut it,because of the varity of meats we smoke.Look your menu over real good,then ask yourself if I run short on something and have another meat in the single unit smoking away,how long before I can recover the one that I am out of,and it's going to happen to you.Let your menu tell you what size or how many smokers you will need.
Good luck,and good smoking,
Papa Shaka
Just found your post,I use 2 250 CS units and keep them going hard.I found that just one unit would not cut it,because of the varity of meats we smoke.Look your menu over real good,then ask yourself if I run short on something and have another meat in the single unit smoking away,how long before I can recover the one that I am out of,and it's going to happen to you.Let your menu tell you what size or how many smokers you will need.
Good luck,and good smoking,
Papa Shaka
Habenero,I just heard back from DBest1 ,out in New Mexico, and he echoes papa's approach.
If you don't know him,he has a regular customer base that he cooks three weekends a month for.
One product each weekend and they take all he cooks.
Posted by Debest1 on July 18, 2003 at 08:43:05:
In Reply to: Re: Current NW New Mexioc meat prices posted by Tom_Fl on July 18, 2003 at 07:25:30:
TOM; I do not have a 300 series, but I do have 2ea 206s.. I really like them. I also have a large offset, and in progress of building a 36"x 8' counter flow.. Never cooker on one so I thought I would build one and try it... The 206 I have are kind to an old man!! I had briskets in one and ribs in the other..I unloaded the briskets early this morning, and reloaded to be ready for a party tonight. I will feed 75 people at high noon to day, grab my money and, run home and get ready for tonight. I add a few charcoal lumps to the wood box to get a red smoke ring, and use a little sugar in my rubs to create a good bark.. I must be doing something right because we have about 90% reoccurring customers. Will feed a total of about 160 plates today and about the same tomorrow (Saturday), and that�s all a old man wants to do a week.. Got to go need to cook 75 hot links and load up and get ready to go...........
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If you don't know him,he has a regular customer base that he cooks three weekends a month for.
One product each weekend and they take all he cooks.
Posted by Debest1 on July 18, 2003 at 08:43:05:
In Reply to: Re: Current NW New Mexioc meat prices posted by Tom_Fl on July 18, 2003 at 07:25:30:
TOM; I do not have a 300 series, but I do have 2ea 206s.. I really like them. I also have a large offset, and in progress of building a 36"x 8' counter flow.. Never cooker on one so I thought I would build one and try it... The 206 I have are kind to an old man!! I had briskets in one and ribs in the other..I unloaded the briskets early this morning, and reloaded to be ready for a party tonight. I will feed 75 people at high noon to day, grab my money and, run home and get ready for tonight. I add a few charcoal lumps to the wood box to get a red smoke ring, and use a little sugar in my rubs to create a good bark.. I must be doing something right because we have about 90% reoccurring customers. Will feed a total of about 160 plates today and about the same tomorrow (Saturday), and that�s all a old man wants to do a week.. Got to go need to cook 75 hot links and load up and get ready to go...........
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Hi, habenero,
I think you are getting some good help here. I recommend that come Monday you give John Shiflet at Cookshack a call. 1-800-423-0698 He can listen to what you need, and fix you up with what will work best. (I think he's going to tell you what Papashaka told you, but I may be wrong.)
Donna
I think you are getting some good help here. I recommend that come Monday you give John Shiflet at Cookshack a call. 1-800-423-0698 He can listen to what you need, and fix you up with what will work best. (I think he's going to tell you what Papashaka told you, but I may be wrong.)
Donna