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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.
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'

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