I'm Smoke'n,,,,,

[Capt.Bob]

 My wife works second shift, and after working 9 hrs. a day the past 3 weeks has to go in 3 hour early @ noon and work 6 hours on Sat. It lets them get off Sat. evening to spend with their families which is nice for most, but at 60 we really don't want the overtime, kids are raised, I'm retiered, we own our house, and don't haqve a lot of desire to exceed the Jones's. At this time in life we would like to just give us our 40 hrs. and be left alone. But we do what we have to. I have great woman and love her to death,,,,,  

 

So I am Skoke'n,,,,,,,, yep, I went to the butcher and got the last  pork shoulder he had, 10.5# a little larger than I like but,, I seasoned it with my special dry rub, and saran wrapped it when she went to work yesterday. So last night when she came in at 1:30AM after 11 hours marinading in the dry rub, I unwrapped it turned on the Smoker and had some Apple and Red Oak already waiting, threw it in the Cookshack 025, and set it at 230* and let the SMOKE'N begin. for those that don't smoke a lot,,,,,,,"food that is"......I am referring to the best little smoker made, the 025 will hold temps as high as 300* outside in 0* weather. For those that do Smoke a lot, Red Oak was a great find about 5 years ago, it is a mellow velvety smooth flavor mixed with the sweet apple smoked flavor makes a kick but pulled pork naturally BBQ'd smoked "SAMICH". She will have some good vidals for a few days either when she gets off, or to take for lunch, and she thinks I'm great for doin it. WIN WIN, a tip for the young!!

 

So I hit the sack last night about 4am after feeding it a second dose of 4 oz of hardwood, installed the temp probes and let the smoke'n god's work there magic. at 9:30 when I woke up we had 164* internal temp and at 11;30 it was up to 175, for pulling we need 195* internal temp, should happen about 4:00 maybe a little later. Then I will wrap it in foil, surrounding that with a big beach towel and put it in a cooler for about an hour or more, then put it in a big foil pan and pull it!!! I will have her Cole Slaw and pit Beans ready when she get's home with some finishing sauce and sesame rolls. Just to show her how much I appreciate her!!! In reality I love this stuff, been smoke'n Briskets, ribs, Turkey, chicken, venison 1/4'rs, fish, you name it for years. I just get to do what I like, and reap the benefits from her that continue to allow me to do the things every week I love to do also!!! That means great food, great fishing, great hunting, and I get the worlds GREATEST MOST UNDERSTANDING WIFE IN THE WORLD to go with it!!!!! Been that way for 34 years,,,,,,and that my friends is worth it!!! 

[Mr_Scrogg]

Ill be over for supper!!

[Capt.Bob]

Ill be over for supper!!

We got plenty but you better jump on that personal jet NOW!!  But even if you do,,,I think your gonna be late!!

[Mr_Scrogg]

I dont mind leftovers!! Hahahaha

[flyfisher]

I haven't seen those smokers before what kind of fuel do they use?

[Capt.Bob]

I haven't seen those smokers before what kind of fuel do they use?

Electric for heat,,,wood for smoke,  20 years ago I made fun of guy's that used anything but charcoal and wood, tried a gas then and was convinced. Then I have a buddy that smokes a lot, brought name brand electric to the lake one weekend to smoke ribbs and Brisket with me for a party, I made fun if him and said he would make me shine...... The ribb's in the electric turned out as good as the ones I did. a Couple months later the wife and I were at Cabelas, we checked out everything they had, probably 15 or 20 brands. This 025 was there and 3 to 5 times the price of anything else, but built out of real steel, stainless inside, and very heavy, but small. I asked a customer service assistant if they ever had any returned or warranty issues with them, he said no,,,,,,,,BUT,,,,,,I don't know if we ever sold one, nobody will pay that price. So I went home did some research, and when I found nothing but praise for them, well I have always been willing to pay a little more if something is worth it. The  following week we back and talked to the manager in that dept. and left with about a $200.00 discount on it. But yes I definitely would pay full retail for one, they hold there value, and they are a lifetime Smoker. I am thinking of selling this one and buying the Amerique, bout same size but taller with 4 racks instead of 2. If you smoke a lot, and do it year round, it is the only choice in my book. If you are only going to use one now and then, well they will all smoke, I still have two hardwoods and charcoal only smokers, but very seldom do I use them. This one I set it and when the meat hit's its internal temp, its done,,,,that easy. If you prepare it properly!!   

[Mr_Scrogg]

I had a Brinkmann Charcoal. Worked pretty good. Brisket came out good, Butts werent the best, but tge family liked it. Been thinking of smoking again.

[Smokinal]

Uhhhh, actually I'm Smokin....

[Capt.Bob]

Well she is Home, and taking a nap on a full stomach right now, I think I might just get lucky later,,,,aw I know what your all think'n and your right,,,,,,,,,,I'm already lucky!!! Anyway My deed for the week is done, and I am sure regardless how liucky I get later, she is happy, I surprised here when she walked in with this waiting on the stove,, Pulled Pork, Finishing Sauce, Gourmet Buns, Cole Slaw, and Pit Beans ready and wait'n!!  The Sam Adams was for all my hard work,,,, she's a Light Lady!!

 

Yep no matter what after this I got a couple weeks of fish'n and free time doin what I want when I want with her blessing!!!! For all you young guy's out there this is how it's done, anyone can be happily married for the duration, you just need to make a few power plays now and then,,,and this day has been one of those days, the play has been made!! 

[Oregon Native]

^{Ya did good....first with the wife and second with the smoke.  May ya have another fourty years or more.}

[LMB KING]

I like that beer

[flyfisher]

Electric for heat,,,wood for smoke,  20 years ago I made fun of guy's that used anything but charcoal and wood, tried a gas then and was convinced. Then I have a buddy that smokes a lot, brought name brand electric to the lake one weekend to smoke ribbs and Brisket with me for a party, I made fun if him and said he would make me shine...... The ribb's in the electric turned out as good as the ones I did. a Couple months later the wife and I were at Cabelas, we checked out everything they had, probably 15 or 20 brands. This 025 was there and 3 to 5 times the price of anything else, but built out of real steel, stainless inside, and very heavy, but small. I asked a customer service assistant if they ever had any returned or warranty issues with them, he said no,,,,,,,,BUT,,,,,,I don't know if we ever sold one, nobody will pay that price. So I went home did some research, and when I found nothing but praise for them, well I have always been willing to pay a little more if something is worth it. The  following week we back and talked to the manager in that dept. and left with about a $200.00 discount on it. But yes I definitely would pay full retail for one, they hold there value, and they are a lifetime Smoker. I am thinking of selling this one and buying the Amerique, bout same size but taller with 4 racks instead of 2. If you smoke a lot, and do it year round, it is the only choice in my book. If you are only going to use one now and then, well they will all smoke, I still have two hardwoods and charcoal only smokers, but very seldom do I use them. This one I set it and when the meat hit's its internal temp, its done,,,,that easy. If you prepare it properly!!   

i have had some good Q on an electric too but it isn't the same to me.  it is just an outdoor oven that you can put wood in for smoke.  I guess i like the process as much as the result so i will stick to my Weber Smoky Mountain Cooker  

[Capt.Bob]

i have had some good Q on an electric too but it isn't the same to me.  it is just an outdoor oven that you can put wood in for smoke.  I guess i like the process as much as the result so i will stick to my Weber Smoky Mountain Cooker

Big difference between Q,  and low and slow,,,,,,, no BBQ on this meat, all done with dry rub and wood, this was a 14 hour smoke at a constant 230* in all that time it never varied 5 degree, heat is heat, keeping it constant is the key, the smoke and flavor is unaffected by this electric, no other heat source can do that!!! It is controlled strictly by the quality of the wood you use, like I said, after 40 years of smoking with wood and charcoal, thinking it was the best, I found having total control of your temperature is most important, charcoal, lighter fluid, propane, and guessing where your wood come are the downfall of most, and why results are never identical, smoke after smoke!!! Trust me, the best $750.00 I ever spent, it allows me use My wood, and in chunks, not chips, pucks and plastic bag wood that I have no idea what where and when it came from!! Go on line and to smoking forums and you will find negatives with all makes, I can't find that on the Cookshack smokers,The only complaints are the price, not one about the quality or the results!! Until you try it,,,,it's just thinking you know, I got tiered of not knowing and invested in one!! now my Binkman and my Charbroiler never get used, except for grilling BBQing, and cooking, for that I prefer charcoal also!! There Is A Big Difference in Cookers,,,and Smokers!!!

[flyfisher]

We are talking about the same thing.  I cook all my meat low and slow in the 225-250 range depending on what meat i am cooking that particular day.  I also use wood chunks that I get from an orchard so I know where they are coming from and use all hardwood charcoal and no lighter fluid.

 

I am sure there aren't as many negative reviews one in part to the price as you mentioned but the other is, like I said, it is an outdoor oven.  To me there is a reason they are not allowed in BBQ competitions, you set the temp and don't have to do anything else.  I like the process and being able to manage things without setting a dial but to each their own.  The important thing is how it tastes and if it meets your needs, another thing i like about BBQ, i can make it how i want when i want when i want, not to mention it is way cheaper too.

[Capt.Bob]

Well your right about one thing, there are some National competitions, (not all) that don't allow electric but not all. It does as you say take all the work out of it, once you have a good recipe you can practically put it on and except for adding wood the first 3 or 4 hours, (after that your just making heat with wood and charcoal as meat won't absorb anymore smoke after that), so you can practically set it and forget it, and go do whatever, and repeat it over and over with set it and forget it ease with perfect results every time. This is the main reason some don't allow it, it is an unfair advantage.  Like I said also, I still have my other two larger smokers for when I want to smoke like a neanderthal and have no electric available. I like results, but hate working for them when I don't have to!! Call me lazy,,,,,,,,but don't call me late for supper!! 

 

But you missed the thread if you thought this was about competition!!! It is about the wife!! There are many who when the wife is down or feeling forgotten, or put behind other task's and activities,  as mine having to work so much with me fishing and taking the grandkids for pleasure outings while she can't, this was about making her day in a time of depression. Many would run out buy flowers, go to the jewelry store and spend large sums of needless cash, or even rush home before she walks in and take her to supper..... I call that playing the game, but when they don't see it coming, and know you didn't stop on the way  home from the lake and spend a few bucks to suck up, but instead spent hours getting things ready for 2 days, and preparing EVERYTHING YOUR SELF,,,  while not letting her know so it is a surprise,,,,, that my friend is what I call a POWER PLAY,,,,  not just playing the game, they know the difference. This is playing on their feelings far more than just spending quick cash, and saying I love you, this is showing it!! Like I said I'll be reaping the benefits from this for more than a couple weeks of running wherever and whenever while she is bound by her job, and she will remember this, not for just a couple weeks, but for probably another 40 years!!!  They know the difference.        For us well hey the cash or new stuff is good enough, I found out many moons ago, cash and presents don't mean near as much to them.

 

I really doubt she would have cared anymore had I used one of the other two smokers but maybe yours will,,, give it a try it only means a couple day's of your time and well let us know how it worked. Now thats a competition!!! Tonight mine is getting whole stuffed Venison Backstrap, wrapped in bacon, stuffed with garlic onion pepper and cooked in the brinkman with charcoal and RED OAK, cooked,,,not smoked and Walleye Cheek's on skewers(grilled scampi). She doesn't know that yet either, just that I was going to have Venison Backstrap for supper. She deserves every bit of it!! They put her on 6 -10's Monday,,,,,,,,,