I got myself hungry yesterday also, picked up 2 slabs of baby back ribs, rubbed them up and threw them on the ole' Rec Tec with a couple of taters and just a few hours later.... Bam ! done.... I swear that every time I cook something that it turns out better than the last.... I just bought a probe type thermometer, I wish I would of spent the few $$$ more and got a wireless one so I could monitor it from inside.... Remember, If your're looking, you're not cooking...
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Meat Smokers
- Thread starter m8man
- Start date
I have a Mastercraft and it works beyond belief. I have done turkeys, ribs ,sausage and even a beer can chicken in it. -10 yesterday and I smoked pork chops and ribs with out a problem. 4 hours at 220 degrees. It is amazing how little wood chips you need to use and the ease of loading them. Worth considering and will not empty the wallet to purchase.
just my 2 cents worth.....
is it electric or propane? just a wondering
m8man
is it electric or propane? just a wondering
m8man
It is electric and it is well insulated
Papa Goose
New member
I have a Cookshack Smokette from back in the late 1980's. Got it at a food show in Chicago.They were passing out some killer brisket. It has 2 shelves with a stainless interior and flat black exterior. Used it 5-7 times with dismal results. Meat tooo smokey, tough, not seasoned enough. Was trying to make a brisket like I remember growing up in South Texas. It got put in the garage attic and forgotten about. Cookbook was skimpy at best.
About 4 years ago I sold that garage and was cleaning out the attic and my son who was helping said what do yo want to do with this old smoker. I said **** I am going to use it. Well today with the power of the internet and probe thermometers I am verry pleased with the results I get with my 25 year old Cookshack.
Their Internet Forum is a wealth of information. The how too's, recipies, tips, and suggestions are priceless. I made a very good brisket this summer in tx. Have not had a lot of luck with ribs{used a brisket rub-too much salt and pepper}. Have made some excellent pulled pork soulder. My favorite is a smoked boneless ham. Use the inexpensive Corn King formed hams from wal-mart for about $2.00 per lb. Smoke to a internal temperature of 185 for tenderness. Use for ham steaks, thick sliced for breakfast ham, the same diced up for omlets, soups[bean or pea}, thin sliced for ham sandwiches.
The probe thermometer is the key to sucess. A 15 lb. brisket can take 18-22 hrs. at 225. But the beauty is you put it on at 9PM set temp. with a couple of ounces{small blocks of wood} and go to bed. When its 185 internal temp. your done.
In Illinois I cook in a 3 car attached garage and have no problems with smoke in house. In the AM check temps and wait until done. I have taken a brisket out of the smoker, soaked with apple juice, wraped in foil, wraped again in towles and put in a Igloo cooler for 6 hr. and it was still almost too hot to slice.
I am happy with my Cookshack but will admit they are a bit pricey. The models today are stainless interior and exterior, well insulated and made to last. In my opinion the only reason they started making the pellet versions was because the elecric versions were outlawed from competion BBQ events, which they have won many of.
About 4 years ago I sold that garage and was cleaning out the attic and my son who was helping said what do yo want to do with this old smoker. I said **** I am going to use it. Well today with the power of the internet and probe thermometers I am verry pleased with the results I get with my 25 year old Cookshack.
Their Internet Forum is a wealth of information. The how too's, recipies, tips, and suggestions are priceless. I made a very good brisket this summer in tx. Have not had a lot of luck with ribs{used a brisket rub-too much salt and pepper}. Have made some excellent pulled pork soulder. My favorite is a smoked boneless ham. Use the inexpensive Corn King formed hams from wal-mart for about $2.00 per lb. Smoke to a internal temperature of 185 for tenderness. Use for ham steaks, thick sliced for breakfast ham, the same diced up for omlets, soups[bean or pea}, thin sliced for ham sandwiches.
The probe thermometer is the key to sucess. A 15 lb. brisket can take 18-22 hrs. at 225. But the beauty is you put it on at 9PM set temp. with a couple of ounces{small blocks of wood} and go to bed. When its 185 internal temp. your done.
In Illinois I cook in a 3 car attached garage and have no problems with smoke in house. In the AM check temps and wait until done. I have taken a brisket out of the smoker, soaked with apple juice, wraped in foil, wraped again in towles and put in a Igloo cooler for 6 hr. and it was still almost too hot to slice.
I am happy with my Cookshack but will admit they are a bit pricey. The models today are stainless interior and exterior, well insulated and made to last. In my opinion the only reason they started making the pellet versions was because the elecric versions were outlawed from competion BBQ events, which they have won many of.
ok thanks for all the information. I am going with the weber smokey mountain 22.5 inch model. I have researched these and it seems like with the charcoal\wood mix can go on for 8-12 hrs when using the snake method for lighting the grill or the minion method.
I am probably going to build a smoke shack/grill combo out of bricks if I like the set up with this. I do already love cooking with charcoal, so I'm going to give this a whirl. If I hate it then I won't have to much $$ sunk into it I will be able to go buy another more spendy one.
m8man
I am probably going to build a smoke shack/grill combo out of bricks if I like the set up with this. I do already love cooking with charcoal, so I'm going to give this a whirl. If I hate it then I won't have to much $$ sunk into it I will be able to go buy another more spendy one.
m8man