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Unread 06-23-2009, 07:07 AM   #19
darylrue
Is lookin for wood to cook with.
 
Join Date: 06-20-09
Location: Omaha Nebraska
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Ok, here are some tidbits from a comment that shy'd me away from the cookshack... I thought the pellet smokers would be the closest thing to an offset without all the maintenance..

"Cookshack 055 model... For the first 6 months I used the Cookshack everyday. I used it with the wood tray,hickory most of the time. Stopped using it because the texture of the ribs was much like steamed meat. The ribs did not have the smokey flavor I was used to with my offset. I used different amounts of wood many times trying to get it right. It never worked,the ribs were bellow standard. The chicken was just ok, on its best day. Pork butts are hard to mess up so they were good and I still use the Cookshack for butts. The brisket that came out was very close to pot roast. The texture was ok but the flavor of a Electric cooked brisket versus a wood smoked brisket is not even close.
Electric Cookshack versus an offset. Offset EVERY time. No comparison!!"
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