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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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Old 10-07-2010, 12:39 PM   #1
Fishawn
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Default CookShack Users?

Any CookShack Users?.... What are the Pro's & Con's?.... Thanks!
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Old 10-07-2010, 12:41 PM   #2
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Which Cookshack products? I have a Smokette and an FEC-100.
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Old 10-07-2010, 12:44 PM   #3
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There is a CookShack Smokette model (I think) 3 racks, not digital control & not stainless, about 1 year old on CL by me for sale.... $200
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Old 10-07-2010, 12:49 PM   #4
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If it is in good shape and functional, grab it! I'd offer $150 and work up from there, but that's just me

The Smokette was designed as a brisket cooker and it does a great job! It also works for any type of BBQ (butts, ribs, chicken, etc.) but it really does a great job on brisket. It is great in cold weather.

You do have to be careful with the amount of wood used. A small chunk goes a long way. it is possible to over-smoke easily.
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Old 10-07-2010, 12:54 PM   #5
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I concur with Ron's comments, they're overall great smokers. In addition, you can produce some amazing prime rib in the electric Cookshacks!
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Old 10-07-2010, 12:56 PM   #6
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Thanks Ron.... I am going to go look at it.
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Old 10-07-2010, 02:07 PM   #7
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Got it for $160...... Now I'm thinking a cart of some sort with casters to get it off the ground.... It appears to be very well made & is pretty heavy.



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Last edited by Fishawn; 10-07-2010 at 02:17 PM.. Reason: forgot cart info
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Old 10-07-2010, 02:31 PM   #8
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Nice score! yeah, something to get it above the ground is needed.

When you fire it up for the first time, try using one chunk of wood about 1 - 2 oz. You can always add more the next time.

Also, line the bottom of the cook chamber and the top of the wood box with foil to make clean up easier.
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Old 10-07-2010, 02:37 PM   #9
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Congrats on a great score!

Yep, a piece of wood no bigger than the size of a golf ball for your first smoke.
There is a basic downloadable users manual at their website.
If you look up Mainley Dave at the Cookshack site.
It's an awesome picture filled tutorial.
If you have any problems, Cookshack support is outstanding.

I used mine a couple weeks ago at fish camp and cooked an 18# packer brisket.
I used a single small piece of wood, food turned out awesome.
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Old 10-07-2010, 04:25 PM   #10
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That is a great deal, I have the larger one and it puts out great pulled pork. All good advice above, definately do the aluminum foil over the wood box/heating element and the bottom and don't forget to poke the hole for the grease to drain out, I have never forgot but it wouldn't be good to have the grease collecting in the bottom.
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Old 10-07-2010, 04:42 PM   #11
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Good Price and Great Cooker. I have had one for about 4 years now and works as well as the 1st cook. I agree with the earlier posts - a little wood goes a long way in the smokette. I always break up one briquette of charcoal and put it in the wood box with the wood. Its the only way I've found to get a smoke ring.
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Old 10-08-2010, 09:52 AM   #12
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Quote:
Originally Posted by Fishawn View Post
Now I'm thinking a cart of some sort with casters to get it off the ground....
Not to send you to another forum, but at the Cookshack forum, the owners have posted some photos of their setups. Check it out.

Disclaimer. I run the CS forum, but I don't work for them


http://forum.cookshack.com/eve/forum...3/m/6721023134
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Old 10-08-2010, 11:11 AM   #13
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Thanks Okie..... I can not view the pictures yet.... I am registered on the website as of yesterday, but my registration has not been finalized yet. I'm sure there will be some neat ideas.
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Last edited by Fishawn; 10-08-2010 at 11:11 AM.. Reason: spelling
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