Looking to buy my first smoker. After reading about CS customer service my searching is over. There are only 2 of us a home and the most I cook for is 6 to 8 people. What is the difference between the Smokette II and the Model 008?
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Swede,
The Smokette is available in two models -
Model 008 - Black steel sides with stainless steel interior and top.
Model 009 - All stainless steel sides with stainless steel interior and top.
Happy smokin'
Ray
P.S.
Oops! I just realized that this is the Cookshack Smoker Owners forum and I'm not a CS owner.
Thought you might like to have the answer, anyway. Happy smokin'!
The Smokette is available in two models -
Model 008 - Black steel sides with stainless steel interior and top.
Model 009 - All stainless steel sides with stainless steel interior and top.
Happy smokin'
Ray
P.S.
Oops! I just realized that this is the Cookshack Smoker Owners forum and I'm not a CS owner.
Thought you might like to have the answer, anyway. Happy smokin'!
Thanks for the info. Another question can you smoke sauage in the CS
you can smoke anything in a CS. Alsl, if you cook often for 6-8 people you may want to consider a model 50. It has 5 racks so you can do 5 racks of baby back ribs at a time, instead of 3 in the smokette. I'm thinking seriously about trading up as I find I'm often doing two loads of product for one meal.
Swede I first bought the smokette and love it I have a family of 6 and still had left overs but I've got into BQ'ing so much that I went ahead and got the model 55. Now I live on the salt marsh so thats why I got the model 55 the 50 is less and seems to have some happy owners.
In my model 50, using the 12 rib hooks, I can do 6 full slabs of ribs. I have to cut them in half and use all 12 hooks to hang the halved slabs. A full slab is too long to hang as it comes to rest on the bottom grate, that's why I halve them.
The Smokette is pretty small, but you can do a ten pound brisket in it, that will feed a herd, and you can to four chickens, that'll feed a herd... It's the ribs that mess you up..
I used to stack ribs on top of one another, and rotate them once and hour for five hours. That was pretty cool! Wouldn't do it with a smokette, however, I have a Closed Door policy so as not to slow down the blessed event.
If you have the extra cash, go big! That's what they say about outboard engines and pick-up trucks. It also enhances resale value.
MArk
I used to stack ribs on top of one another, and rotate them once and hour for five hours. That was pretty cool! Wouldn't do it with a smokette, however, I have a Closed Door policy so as not to slow down the blessed event.
If you have the extra cash, go big! That's what they say about outboard engines and pick-up trucks. It also enhances resale value.
MArk
I'm looking to trade up from my Smokette after a couple of years, but I'll say this: put as many as FIVE pork butts, 6-7 lbs each, in the Smokette at once, and they all came out great. 
Swede:
It's just me and the wife and two schnauzers. However we do a lot of entertaining (we're bikers) and we have kids that have kids (grandchildren). I think the smokette is fine. In todays society we want to supersize everything. The smokette has exceeded my expectations and I routinely cook for groups of 10+. I'd say try the smokette and get comfortable with it and you're not going to spend as much money. And, then, someday when your neighbors keep hanging around and you decide to open "Swede's Smoke House" then maybe upgrade.
P.S. Swede: If you get one and decide to do some trout then let me know. I nailed some the other night with a combination of information I got here, there and everywhere and it was fantastic.
Sharing the love,,,,,,,,,,,,,,Iowa Man
It's just me and the wife and two schnauzers. However we do a lot of entertaining (we're bikers) and we have kids that have kids (grandchildren). I think the smokette is fine. In todays society we want to supersize everything. The smokette has exceeded my expectations and I routinely cook for groups of 10+. I'd say try the smokette and get comfortable with it and you're not going to spend as much money. And, then, someday when your neighbors keep hanging around and you decide to open "Swede's Smoke House" then maybe upgrade.
P.S. Swede: If you get one and decide to do some trout then let me know. I nailed some the other night with a combination of information I got here, there and everywhere and it was fantastic.
Sharing the love,,,,,,,,,,,,,,Iowa Man
Hey Iowa Man,
Let's put the info about your trout out for all of us to see
I'm always looking for good ideas that work.
Thanks for the info.
Smokin'
Let's put the info about your trout out for all of us to see
I'm always looking for good ideas that work.
Thanks for the info.
Smokin'
Thanks for all of the answers. I just had the smokette delivered yesterday. Yes I would love to do some trout. If you buy a probe how do you run the cable out of the smoker?
Hey,Swede.Welcome to the crew.
Just run the plug end of the cable out through the top vent hole and plug it into your base unit.
If you wind up with a plug that is too large to pass through the vent,I'd just run your cable out the lower area of the door.
Just run the plug end of the cable out through the top vent hole and plug it into your base unit.
If you wind up with a plug that is too large to pass through the vent,I'd just run your cable out the lower area of the door.
Hey CBear
If your ribs are too long when you use the rib hooks, here's a solution for you.
You are probably hooking under the first rib. Skip down to the 3rd or 4th rib, just as far as the hook can possible reach. If you then set the shelf supports to the highest level and put a shelf in the top position, the ribs will be just above or barely touch the foil on your woodbox. The design engineer really did his job on this one, it is exactly the perfect height.
If your ribs are too long when you use the rib hooks, here's a solution for you.
You are probably hooking under the first rib. Skip down to the 3rd or 4th rib, just as far as the hook can possible reach. If you then set the shelf supports to the highest level and put a shelf in the top position, the ribs will be just above or barely touch the foil on your woodbox. The design engineer really did his job on this one, it is exactly the perfect height.
Thanks, FIManager. I tried hooking them down as far up as I could, with the side rack as high as possible, I but did leave the bottom rack in the CS as suggested in the book. I was concerned that a rack of ribs might break loose and fall down on top of the firebox and sure didn't want to ruin them that way. Haven't had any do that, so my have just out-smarted myself, which isn't hard to do. Did 6 slabs, split in half, earlier today. Then put some beans in the CS after the ribs came out. Just used canned Bush's, drained them, added some chopped onions and canned green chiles, some of my barbecue sauce and some cued pork scraps from a previous cook. They turned out really well. Left them in two hours @ 225, uncovered. All they needed was one or two jalapenos, which I'll do next trip. Try it, if you haven't.