Waiting for my CS 50

Welcome to the Cookshack nation.

Ya may want to burn a few yardbirds and some hog to break it in and get the feel of it.

Brisket will feel a mite better ,after that.

I agree with Tom about pork. If you want an absolute slam dunk the first time you use your cookshack, smoke a pork butt. It is virtually impossible to not make a great pork butt in a cookshack, that is as long as you don't over smoke it.

If you are looking for down the road, some of the more adventurous, or interesting things I have tried is pastrami and buckboard bacon, both which were absolutely incredible and I would highly recommend. Do some searches and you will find some great recipes on this forum. Some things that I have not done, but plan on trying, are ham, jerky, and cheese. Enjoy your new cookshack. Tell us how the first smoke goes.

we started with ours new out of the box and burnt the recomended three chunks of wood the first day. Day two one whole yard bird, day three baby backs, day three beef ribs, day four brisket, it works great...

Ok, thanks I will be trying all of those items you all mention. I will start with the pork butt. Then move on to the chickens, the ribs. You have to keep in mind that I am in the military, overseas in Japan. I am not sure, but I think I will be one of the first to have one of these here. Except for the one at the BBQ eatery we have here. I plan to have many BBQs, since that weather rarely gets below 70 degrees here. Thanks for the advice.

BBQ, welcome.

We have a few military and ex-miltary in the forum, myself included.

You'll probably have some trouble getting the meats you want, so get to know the butcher/buyer at the Commissary and maybe he'll help out.

FYI, you can use your CS year-round as outside temps don't affect it much.

Smokin'