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  • Cookshack Pros and Cons
    The Cookshack, by design, results in no smoke ring but in turn offers the ability to smoke meats while working all day and sleeping all night--and using only ounces of wood I've cooked for crowds of over 100 people--all while working a full day at the office and sleeping all night I'm not sure I'm willing to give that up for aesthetics
  • Categories | Cookshack
    Start your Smoking Adventure Here FE CS Pellet Smokers
  • Incredible Brisket Recipe | Cookshack
    Smokin, I assume you meant to leave the temperature on the CookShack set to 225 during this step, right?
  • Cookshack or Cabelas or are they the same? | Cookshack
    Oh, and the point of this rant is that the Smokin Tex is likely the closest in quality to the Cookshack where they have similar product offerings, but they are still far from CS in quality IMO Most other readily available smokers in this 100# class are either ginormous commercial units or really cheap metal boxes with a hot plate in the bottom
  • Is something wrong with my 008? | Cookshack
    At 225 my cookshack will take 20 or more hours to get any butt over 5 pounds to 190 and above Put her at 245-250 and you'll see your times come down to a reasonable level Remember 250 is still low and slow Especially when it's probably averaging 225 Same thing goes for the ribs And I would never use pull-back as a sign of doneness
  • Home | Cookshack
    This thread is dedicated to discussing FE (Fast Eddy’s) and CS (Cookshack) pellet smokers, with a focus on real-world experiences, performance, build quality, and value Share your thoughts on temperature control, smoke flavor, durability, customer support, and how these units compare for backyard use, competitions, or commercial cooking
  • Brisket recipe | Cookshack
    Turnkey, Have you been happy with the brisket pulled out at those temps? For me, at a minimum, it should be above 180 - 185 The colagen doesn't begin to break down until 160 or so, and that needs time to happen If you pull it out too soon, probably isn't tender But that's just my method The key, is to use the "poke and prod" method of testing Using your temp probe, stick it into the
  • Cookshack Smoker Owners | Cookshack
    Updated 11 11 258:54 AM Last Reply By jay1924 · First Unread Post
  • Prime Rib 101 -- the draft | Cookshack
    By Popular Demand�well, maybe not demand, but there seem to be a lot of questions This is a start I'll turn it into a full blown 101 as soon as I get updated photos and some time (of course), not like it's not the busiest time of the year I'll just post the info for now, there will certainly be questions and I�ve got a lot more info to add, but I�ll start the thread since
  • Which Cookshack smoker is right for me? | Cookshack
    My finalists include the Cookshack SM009, SM055, Amerique or a Bradley Stainless Steel or Traeger Well, you're comparing smokers with different capabilities and different designs The traeger is more of a grill that can be a smoker It's basically a grill that works double duty as a smoker





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