Why a Cookshack Smokette?

Q-Ball,

Your best answer is to go through all of the posts on this forum and you'll see comments from actual users about how consistent the unit it. I guarantee you'll find more than one person commenting ...."this was the best that I ever..."

You buy one big enough for your needs, I've got 2, a small smokette (has three trays and can do 2-3 briskets) and I have a Model 150 (has five larger trays and can do a bunch -- this is a restaurant size).

Positive comments:
set the temp and forget it.
only takes a few ounces of wood.
doesn't require a lot of tending/watching.

Negative comments:
temp can fluctuate (but so does your oven)
Max temp isn't high enough for some (250 on smokette, 300 on others) But works fine for me.
Tends to keep things very moist (so sometimes when you want some "bark" on your pork butts, they don't bark up like some smokers). I just crisp them up on the grill to get a bark on the outside.

Ask their opinion. they'll tell you, honestly.

Best offer you'll get. Cookshack also has a money back guarantee. Buy one, if you don't like it, they'll refund your money. No questions.

Because it's electric, most call it Lazy Q. But the beginners here will tell you that it's not "that" simple. But once you learn the basic lesson, it's a great unit, you will NOT be disappointed. And if all the "pros" out there had one, they wouldn't tell you anyway...

Where are you from?
Probably a CS owner somewhere near you.

Hope that helps, others will chime in also.

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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

[This message has been edited by SmokinOkie (edited April 22, 2001).]

Q-Ball~

I'm a professional chef about to celebrate the 20th anniversary of my restaurant...The Prince & The Pauper in Woodstock, VT ~shameless plug I'm passionate about BBQ and smoked foods. At home a have a pit smoker. At he restaurant we have a Big Chief and a couple of the stovetop smokers...all of which do a nice job but it's hard to regulate the heat with them.

When I saw the Smokette on the Net I knew I had to try it. It's compact and doesn't require additional floor space and it didn't set me back a couple thousand bucks.

In the two weeks I've had it we've smoked pork butt, brisket, trout, shiitake mushrooms, plum tomatoes and duck breasts. This weekend I'm going to cold smoke some salmon...another reason I bought it...you can cold smoke @ 100 degrees heat...though strictly speaking, cold smoking is done at 80 degrees.

Q-Ball I love my Smokette...it's well built, keeps food moist and turns out a great product. I've been searching for years to find something this good.

Topchef

Okay, Smokin' Okie and Topchef, I'll send your checks today. :-) Just kidding!!!

Donna Johnson
Cookshack, Inc.

Checks for them?

How 'bout a free Smokette for me? NOT kidding!

Thanks for all your help. It sure sounds good.
My wife would just kill me....

Q-Ball: On the other hand... as you can tell, I'm a pretty stubborn wood burning guy. I have been using Weber kettles and metal offsets. Got the Smokette recently cause those 12-hour brisket cooks (always tending the fire) were killing me. I will tell you this: I asm getting to love the Smokette, for certain things. I have now gotten to the point of very good results with butts and briskets. Still, I miss the crispy bark. But I will gladly do butts and brisket on the Smokette. Ribs come out well, but I prefer to do them (spare and baby back) on wood burners. The bark, baby... the bark. And I have not gotten a really good chicken result. I just haven't gotten the crispy skin that I prefer.

That's probably the harshest assessment you'll get. I'll keep my unit... no refunds needed, Donna. As I figured, I'll use it most for the long smokes, and stick with the Weber for the shorter jobs. The big metal offset is in trouble, though.

You can always crisp up the skin by finishing whatever on the grill. Now the bark on butt and brisket would not be the same however.

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Happy Qin' - AAHH

Q-Ball I've had my Smokette about a year and half and can not say enough good about it. I too have tried many of the smaller and cheaper type over the years with very few results to brag about. After a couple try and learn runs with the Smokette, it is practically fool-proof --- truly as close to set and forget as you can get. I understand about your wife's position. I went through the same thing; however, she has grown to love it as about 90% of the meat eaten in this house is done in the Smokette. I normally do large amounts and freeze for reheating.

quote:

Originally posted by Q-Ball:
My wife would just kill me....

Gotcha covered Q-Ball

Top Ten Reasons for Buying a Smokette

10. It can can do the cooking outdoor when it's too hot to cook inside.
9. Slow cooking releases more fat than quick cooking does...healthier food.
8. Instead of standing over a range or grill, you can be drinking tasty Margaritas as your Smokette cooks dinner.
7. The Smokette will feed a small army of people.
6. The Smokette can be used as a holding oven for turkeys, roasts, etc. over the holidays when oven space is at a premium.
5. Folks all over the neighborhood will suddenly become friendly when smelling that incredible brisket cooking...and less prone to take a broom to your dog who digs up flower beds.
4. Think of all the money you'll save on cooking cheaper cuts of meat like pork butt and brisket vs. expensive Porterhouse steaks.
3. Think of all the money you'll save on gas/propane.
2. Think of all the facials/massages your wife can get now that the food/energy budget is lower.

and the #1 reason you should have a Smokette.... ::::drum roll::::

Q-Ball will do all the cooking...well sorta

OK Donna...can I get upgraded to 1st class now?


[This message has been edited by topchef (edited April 25, 2001).]