What are the best meats to Q in my cookshack

Hi Taxman (hope you don't work with the IRS) I am new to this but found that any food that starts with the letter "P" works good IE... Pork and Poultry. I have tried steaks and ground beef without any luck would rather do it on the grill. But a whole chicken and a pork butt is the best in the cookshack, even the pork chops turned out great. Just one opinon from a newbe.

Hey Taxman,

We use the Cookshack at work to do standard BBQ fare for our restaurant. We do ribs, brisket, pork butt, sausage, ham, and turkey. The turkey, ham, and sausage are all pre-cooked products that we smoke just to add flavor. All of them turn out good.

When the smoker is not in use, I can experiment with recipes for myself. I have had greats results with whole turkeys (due in part to the advice on this forum), dove, burgers, pork tenderloins, and am working on jerkey at the moment. The turkeys I did came out so good that we may sell them next holiday season. As for the dove, two hunting seasons ago, I had a mess of them to do something with, so I wrapped them with a slice of jalapeno, a slice of bacon, and smoked them with hickory, and they were really tasty. I smoked some burgers with hickory, put them on an onion bun, topped with jalapenos and onions, a little BBQ sauce, and they too were very good. It's a toss-up for me on grilling or smoking burgers. The pork tenderloin I did was good, but a little dry, and I prefer grilling for that cut. I am still working on the jerky, and there are many threads on this forum to help, there's a link to Stogie's homepage that has some great recipes. Also, from reading this forum for a while, I know that Andi has cooked all kinds of stuff on her cookshack, and just recently has she tried the more traditional items (pork butt and brisket), so maybe she'll jump in here with some great ideas. Finally, one of my favorite treats, and the easiest, is to smoke pre-cooked sausage on a Cookshack. Even if the sausage is smoked by the packer, it will benefit from more smoke,IMHO. Pick your favorite sausage, lay the smoke to it for about 2 hours, and try to let the sausage get to the plate before you eat it!

The cookshack is very versatile, and many others can give you a wider array of foods that can be done well. Of the stuff I've tried, even those that weren't perfect were pretty dang tasty! Have fun!

Not in any particular order:

1. Brisket
   
   
2. Pork Butt/Shoulder/Picnic
   
   
3. Chicken
   
   
4. Sausage
   
   
5. Seafood
   

Smokin'

The pork butt and ribs are my favorites. I
bought one of those pre seasoned pork tenderloin you know the one thats packed in
marinated and smoked it with some hickory at 225 for about hour in a half to 160 and it melt in your mouth. The whole fun is to try new thing and if they mess up don't do it again or try a different method. I have had my smokette for about 3 months and still
finding more things to smoke.

Besides all the meats mentioned and of course, fish, I smoke just about everything.

Pecans, Oranges, Chilis, Peaches, all game birds with a little help from Jack Sprats Wife, Tomatoes, Eggplant, Onions, Apples, Pears, black peppercorns, sea salt, rock salt, Mushrooms, oregano and marjoram sprigs, Fiddleheads, pumpkin, squash, Porupine Livers, Salmon Livers and Milt, cod and halibut cheeks, roe, flour!

To name a few...

Howdy,Taxman.

IMHO you might be better off to ask for a list that we don't like to do.

Anything terribly lean or thin usually goes on the list,unless you are making jerky.

The CS characteristics will make most everything else work,if you want to try it.

.

To some degree, the lower-priced the cut the better. Stuff like sirloin tip or tri-tip, bottom round, pork or lamb shoulder, etc. works really well. Tenderloin and similar seems to get a bit dried out.