Smokeshack smoker

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
Just in case you're not aware of it, Cookshack does have a forum specifically for Cookshack owners, in case you have any questions or operational issues;

www.cookshackamerica.com

Welcome to the board Tokie!
 
I have been using one for 3-4 years. First, DO NOT go by their cookbook, throw it away. You should use a thermometer with an internal probe to determine when something is done as every piece of meat is different. The most common mistakes are using too much wood, it requires very little, and opening the door too much. Have fun, they are great.

John
 
Cookshack's newest model has a meat temp probe that switches the
unit down to 140 (holding temps) when the meat gets to the point you
want. Pretty dang handy little item.
 
Like I said, I've been doing a good bit of research on em...kinda hoping to open a joint this year...it's been a roller coaster just planning and re planning each location that comes and goes!
 
Tokie, that's what makes this site the best...we can talk about anything
and link to any other site..no sponsors, just q lovers who want to share and learn!
 
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