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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-13-2018, 07:57 PM | #1 |
Knows what a fatty is.
Join Date: 09-09-17
Location: KS
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A few questions for Cookshack PG500 owners
I'm considering PG500 but I've heard the indirect cooking space is limited.
Thanks! Last edited by viodea; 11-13-2018 at 11:18 PM.. |
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11-13-2018, 08:12 PM | #2 |
Babbling Farker
Join Date: 09-25-17
Location: Oklahoma
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Here is the space breakdown. Their multi zone setup, is what kept me from considering them. You might fit 3 small racks on there. You could do more with a rib rack though.
784 square inches: 10" x 18" direct cooking; 18"x18" indirect; 10"x28" top rack; warming drawer 19" x 13" x 4" |
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11-13-2018, 08:37 PM | #3 | |
somebody shut me the fark up.
Join Date: 07-09-15
Location: Pensacola, FL
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Quote:
2)17lb packers should be no problem 3) I like the 4 zones and would use them to my advantage 4) Couldn't imagine a reverse sear being any easier 5)No, Cookshack is a great American company that stands behind their products.
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MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸 |
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11-13-2018, 08:54 PM | #4 |
is One Chatty Farker
Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleebs
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I've got a PG1000 (same cooking space) and KevinJ is right on target. They make a nice rib rack that holds 7 racks. Love mine to death!
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-=<[url=http://www.bbq-brethren.com/forum/showthread.php?t=265227]Cookshack PG1000[/url] | GMG Davy Crockett WiFi | GMG Jim Bowie WiFi | [url=http://www.bbq-brethren.com/forum/showthread.php?t=246017]Cindy, the cinderblock reverse flow pit[/url] | Fireboard>=- [url=https://dashboard.ambientweather.net/devices/public/d621760bf243b5f50d0f8503aba2bdca]The weather in Sleeb's backyard[/url] |
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11-13-2018, 09:50 PM | #5 |
is One Chatty Farker
Join Date: 11-01-14
Location: North Texas
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You might take a look at the Cookshack Forum on their website, lots of good information there. I owned a Cookshack Amerique for seven years and right now have been using an FEC-100 for the last five years with no major issues.
These are bad arse cookers made in America from stainless steel, and most of their products are insulated. My FEC-100 doesn't care that it's 29 degrees outside right now. David Bouska of Butcher BBQ just won The Jack cooking on a PG-500 and an FEC-100. He separates the Point and the Flat of his Brisket and cooks them on the PG-500 because he likes the draft.
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KCBS Certified BBQ Judge SCA Certified Judge Lone Star Grillz Large IVS Cookshack FEC-100 Weber Summit 420 Gasser Pit Barrel Cooker Weber 26" Kettle PK Classic Grill |
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11-13-2018, 10:27 PM | #6 | |
Knows what a fatty is.
Join Date: 09-09-17
Location: KS
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Quote:
Sometimes the "real" cooking space is not the same. I've read some pellet smoker you can't put meat on the very edge because those area are much hotter due to outside of the diffuser. I'm not interested in using rib rack though. |
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11-13-2018, 10:31 PM | #7 | |
Knows what a fatty is.
Join Date: 09-09-17
Location: KS
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Quote:
Do you use both zone 3 and 4 for ribs? I wonder if you have to swap them one in a while due to temperature differences. |
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11-13-2018, 10:33 PM | #8 | |
Knows what a fatty is.
Join Date: 09-09-17
Location: KS
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Quote:
I can see myself using zone 4 for ribs or brisket while zone 2 and 3 for chicken wings or sausage. What's are the tips of taking advantage of that? |
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11-13-2018, 10:36 PM | #9 | |
Knows what a fatty is.
Join Date: 09-09-17
Location: KS
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Quote:
What's draft? I've read people reference that a couple of times but had no idea what it means. |
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11-14-2018, 12:14 AM | #10 |
is One Chatty Farker
Join Date: 11-01-14
Location: North Texas
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Draft is the air flow that goes through your cooker. A good draft helps with a clean burn, bark formation, and a great smoke ring.
__________________
KCBS Certified BBQ Judge SCA Certified Judge Lone Star Grillz Large IVS Cookshack FEC-100 Weber Summit 420 Gasser Pit Barrel Cooker Weber 26" Kettle PK Classic Grill |
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11-14-2018, 07:33 AM | #11 | |
Babbling Farker
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
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Quote:
My PG500 was the 20th to come off the manufacture line, I have cooked over 100 comps using it as my rib smoker. I cook three racks of St Louis cut ribs by laying them flat, flipping one time. I cook them at 275*, even have some 1st place trophies. As far as draft....The PG500 has the pot fan run on high all the time, it produces more draft than the pellet poopers that have a variable speed fan, yes it gives it better bark, imho. I have heard of some folks having a problem with the wields on a flame diffusor if they are using it at high temps a lot. I personally only direct grill at 325*. The temp is measured on the indirect side. I would guess it's around 475* on the direct side. It will do a whole packer. The different zones ie…...275* set temp zone 4, 300* zone 3, 325* zone 2, 425* direct zone. 140* warming tray. I've never run an infrared on this, just guessing at these temps, but it will give you some idea. Yes, I have been totally happy with it. I have had to change the hot rod once, other than that, no replacement parts yet. Only hot spot is front to back on the direct grill side and it's very little. Last edited by Burnt at Both Endz; 11-14-2018 at 07:36 AM.. Reason: Add another line |
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11-14-2018, 07:54 AM | #12 | ||
is One Chatty Farker
Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleebs
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First thing...look for the "multi quote" button next to the quote button. Allows you to respond with quotes in one message. Just hit that + for each one, then then hit "quote" for the very last one and it will form up a message with all the quotes in it.
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Also keep in mind that with the grill set to 500°, zone 1 will hit 800°. First cook (steaks) I set the grill to 600° and (over)cooked some 3/4" steaks in 4 minutes total time. I was later told that 600° usually ends up at close to 1000° in zone 1. There was a lot of red metal down there. Not sure why you don't want to use the rib rack? It would solve all your problems. 7 racks would fit no problem in zone 4. Quote:
Where the temp sensor is located, I've been seeing zone 4 about 10% under the set temp, and zone 3 is about 10% over. Haven't checked zone 2 yet. I use the warming drawer WAY more than I thought I would. Cooking chicken thighs/legs/quarters you'll always end up with ones that cook faster than the others...I just throw 'em in the drawer. The temps down there are ~50% less than the grill setpoint, and they hang out quite nicely down there. That way I can finish the cook all at the same time, rather than pulling a few pieces here and there...drop 'em in the drawer and keep on truckin'.
__________________
-=<[url=http://www.bbq-brethren.com/forum/showthread.php?t=265227]Cookshack PG1000[/url] | GMG Davy Crockett WiFi | GMG Jim Bowie WiFi | [url=http://www.bbq-brethren.com/forum/showthread.php?t=246017]Cindy, the cinderblock reverse flow pit[/url] | Fireboard>=- [url=https://dashboard.ambientweather.net/devices/public/d621760bf243b5f50d0f8503aba2bdca]The weather in Sleeb's backyard[/url] |
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Thanks from:---> |
11-14-2018, 07:59 PM | #13 | ||||
Knows what a fatty is.
Join Date: 09-09-17
Location: KS
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I hope the multi-zone is as useful and not just gimmicky to cover a design issue. Quote:
I never use rib rack but feels like it's not as convenient when applying sauce to ribs. It can get annoying if I have to deal with it over and over. That's why I want to know if it can do 3 ribs at once laying flat. |
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11-14-2018, 08:02 PM | #14 |
Knows what a fatty is.
Join Date: 09-09-17
Location: KS
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How well does it stainless handle weather?
I'm planning on leave it out in the open without cover. Any worry at all? |
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11-14-2018, 08:05 PM | #15 |
Knows what a fatty is.
Join Date: 09-09-17
Location: KS
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What's something you can do on the PG500/1000 but not some other cooker?
Please convince me to get PG500. I need enough reasons to justify the price tag. |
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