Water Pan??

njsmoker
There is no need to worry nout not having a water pan. In other smokers, the water pan is there to help maintain temp and to keep the meat moist. In the cookshack, the temp is already controled and its' design is very efficient in keeping you Q' moist.

I've done brisket, butts ribs, chicken etc and not had it come out dry unless I left it to long on the lower shelf (nearet to the heating elemeent) for to long.

The best thing to do is experiment and see what works for you.

Thanks for the feedback!
I have one more question,alot of smokers tell you to soak the wood in water for 2 hours but the cookshack says never put wet wood in the box......any advice?

njsmoker:
Keep the wood dry. I have never had a problem with using dry wood in the cookshack. "Traditional" smokers use wet wood so that the wood smolders instead of catching fire. This is done in the cook shack by the use of the woodbox and electic element.

nj,

you mentioned a "lot of recipes". You need to keep in mind that those recipes are for other smokers and need to be modified for the CS.

The CS has a pretty good construction/insulation combination so we don't have problems with the humidity. Usually it's the opposite, sometimes you have so much humidity, the bark comes out a little less than you want.

Thanks alot for the help!! I appreciate it.
Thanks
Bill

Hey NJsmoker,

where abouts are you? I'm in Ocean County, Pt Pleasant...

I'm farther North, Chatham NJ, near Livingston and West Orange