Wanted - Used 08/09/050/or055

Who says you get no bark or smoke ring in a 008/009/050/055? I think maybe you have misunderstood.

Someone just posted a 055 for sale on here today. Excellent condition with accessories, $500.

Bark, not quite as heavy but "yes," you get bark. Want a smoke ring? Add two lumps of Kingsford to the smoke box as I did here. Not a bad bark there either

Hope you find what you are looking for!

Smoke rings are pretty, but most competitions, especially sanctioned ones don't consider it any longer in their scoring, and why you ask...

The ring isn't an indicator of good...it's only an indication that the science gods did their thing chemically.

As for the bark, my SM050 gave a nice bark to the brisket I did this weekend. While it wasn't quite what I get from the offset, not a single complaint was lodged by any of my samplers!

As a lover of the offset and someone who thought he would never think otherwise, I can tell you that you won't be disappointed in the Cookshack.

I ordered a 009 & cart last weekend. Unpatiently awaiting its arrival

quote:

Originally posted by GLH:
Who says you get no bark or smoke ring in a 008/009/050/055? I think maybe you have misunderstood.

Someone just posted a 055 for sale on here today. Excellent condition with accessories, $500.

I might be interested in that offer. Where was it?

It might have been moved or it might still be in the open forum.

Theres an oo8 and a 250 on ebay right now as well

I just don't understand the "no bark" misconception using the Cookshack?

I get a wonderful bark using my 009. I also own an offset, a WSM and a Weber Performer and my little 009 gets as good a bark as any of them.

I suspect that the rub ingredients/amount are the variable here.

Am I the only one that gets an acceptable bark?

I did my first pulled pork a few weeks ago on a 50 and got plenty of bark. I think Brew-n-Que is right, the rub is important (mine has brown sugar in it)

quote:

Originally posted by waldo:
Theres an oo8 and a 250 on ebay right now as well

I know just missed it...

I would probably rather buy a new one and pay the extra 150 more ...

M

Buckeyebbq,

I also cut any rub I use on pork with some brown/turbinado sugar. The amount varies with the particular cut of meat I'm cooking and with the projected length of the cook.

As for the smoke ring.......I don't worry abou it.