Cookshack Question

[AZPete]

I would post this on the Cookshack forum but I am having some major trouble accessing their site from work...

My bro-in-law recently purchased the Ameri-Que and has done a few smokes with it now. One thing he commented on was the lack of smoke ring and no real smoke flavor. I assume the lack of a smoke ring (at least a thick ring that he typically got from his offset) can be attributed to it being an electric smoker and not a wood/charcoal smoker.

He did confirm that he used the recommended amount of wood in the wood box (~ 4 oz.) but he wanted more smokey flavor.

Do others using electrics have this same problem? Have you ever increased the amount of wood used at the beginning of the smoke (results)? Have you added wood during the cook? Any other mods to your cooking process?

Thanks in advance.

 

[Mooner]

They make electric smokers?

 

[HeSmellsLikeSmoke]

I remember looking on the cookshack forum a couple of months back regarding that very question.

There was a lot of good advice about how to obtain a smoke ring but I didn't come across any discussion regarding how to get more smoke taste. It is probably there somewhere since more smoke ring may or may not make more smoke taste with their system.

I will say that I have a hard time understading how only 3.5 or 4 ounces of wood can adequately smoke meat during a 12 hour smoke, but that is what they say works. We have a BBQ joint here that has two of their cookers and I have never once seen a hint of a smoke ring or noticed the slightest smoke taste.

Unfortunately, I don't remember what was recommended to get the smoke ring, but at least I know that they say there is a way to do it.

Sorry that this isn't more helpful.

 

[HeSmellsLikeSmoke]

I just remembered what was suggested -- adding a couple pieces of charcoal to the wood. I don't know if that makes it taste more smokey or not?

 

[tony76248]

The charcoal is what is recommended to maximize the chemical reaction that produces a smoke ring. I have had a Smokin-Tex for a couple of years and know most of the ins and out of it. Since you can't use an Amerique in competition, I wouldn't worry about smoke ring appearance. I can say that they make excellent briskets due to the very moist atmosphere. I have read that the Amerique has had issues since it's introduction though. Haven't really frequented the forum in a while but that is what I have heard.

 

[HeSmellsLikeSmoke]

Quick question. Does the wood chunk burn to white ash, or does it look black?

I believe it needs to turn to white ash in order to work.

 

[jazzspot]

No smoke ring is the norm for an electric smoker. You can always begin your smoke with more wood. What type and how much meat was he smoking? What type of wood did he use for this specific meat? He may not have had enough wood chunks in the smoker at the start of his cook. Did he open the door before the meat reached the proper temp? That is a no, no with these smokers. You don't open the door to the Cookshacks until the meat is done by temperature. You open the door, and moisture and whatever smoke is in the Cookshack is now released from the smoker. So, keep the door closed!!
I've had great results with my Cookshack. Like all smokers, you have to do a few smokes to get the results you're satisfied with.
The smoke ring in my opinion is for appearances. If I want to see a smoke ring on my meats, I use my Chargriller. If I want to do a long smoke without my having to worry about the smoker's temp while I go to work, or run some errands, or do the honey-do list, or get a good night's sleep, and still get great tasting smoked food, I use my Cookshack.