Is there a way to record time and temperature with the SM260? We have a requirement from the state to record specific time and temperatures while smoking. We have found the current export from the smoker to be unusable. Ideally we could just have an export of date, time and temp at set intervals. We have contacted Cookshack and the fix was to manually enter the times in the spreadsheet, but that defeats the purpose for us. If anyone is using some type of monitoring device that can provide an...

Anyone done them in this smoker? Did you hang them or put in racks? Gonna use sheep casings not collagen casings. Made them before but not with sheep casings and not in this smoker. Any help would be appreciated! Thanks

Does anyone have any good ideas for smoking deer meat? I have BBQ'd it before and turns out great but you can't cook it very long as it is best to keep it on the rare side. I have never tried to smoke it....

I have had my SM150 for some years now it is a 2001 model. Still looks great, but I do like to clean it up really good sometimes and I can never seam to get it looking really clean on the inside. Usually I spray it down with degreaser and pressure wash the inside. Do not know it that is a good idea or not but it has never seamed to affect the working of it. On the door function I have never gotten the error message that the door is open. It appears to have a magnetic type of switch. Just...

Hey guys. Not sure if I can post this here or not but we are having to sell our brand new full mobile kitchen complete with FEC300. Its a 24ft interior with 8' ceiling. Capable of serving 1500+ at full capacity. 2 refrigerators, one food, one beverage. 36" grill, 36" oven/6 burner range, 50 lb 2 basket deep fryer, cold well, warming oven and full function bathroom. Works awesome at festivals and would be great for competitions. Email me for more pics and price. hammerdowngrill@gmail.com

Tried to make jerky and pepperoni but they seem to cook too fast and dirty smoke. Should we be soaking the chips? We use dry chips and sawdust. Seems way hotter than the 180 that we set it at, perhaps too much steam and not enough air? What is everyone else doing?

I have an SM260. First issue: When I power on the control panel, it says “Flip Flop Error”. You press the start button and it clears. Not sure what this means. Second issue: My control panel shows 0 degrees, even though I can verify with a remote probe the smoker is heating up. If you let it go, it eventually shuts down on Overtemp alarm. Any help is greatly appreciated.

Mike Trump has graciously posted the update to his BBQ Caterer's Spreadsheet. Hopefully this might be of interest to some. I finally got around to updating my BBQ Catering Spreadsheet. Until it gets officially hosted on the AZ BBQ Assoc. website, my brother has agreed to host it on his site for now... Just click the link below to begin the short download. Holler with any questions. Mike Trump Oakridge BBQ email - OarkrdgeBBQ at hotmail dot com BBQ Catering v3.0 ...

Reading some stuff from Mixon and others and many times they talk about smoking Baby Backs in pans, then covering. Anyone have experience doing both ways?

I don't know how many business owners are on this forum but I need advice. What tools do you use for business management? I am most interested in those related to the employees

Light near control panel that indicates that smoker is on keeps going off during the cooking process. What can I do to fix this? I will include a picture

I do some vending and was wondering if there is a way to setup a FEC-100 in an enclosed trailer? If I were to vent it up through the roof, would that be enough, or would I need some sort of hood as well? (wondering about the smoke that comes out when opening the door) This is my current setup. Right now I am just dropping the ramp on the trailer. On this day, we got rained on, which got me to thinking of a way where we wouldn't have to have the back open. Any ideas?

We own and operate a winery/brewery/distillery/event venue and we've recently added full food service (pizza, wings, salads, chips&dips). The next phase of the kitchen is BBQ. We purchased a SM160 to get things going. We plan to start with pulled pork, tri-tip, and pork ribs as weekend specials and for private events in our venue. We've found having regular food has definitely helped beverage sales (not just food trucks on the weekend). I'd like to thank everyone in advance for their...

ISO a SM260 Or larger.

I hope I can post this here, I had purchased an SM160 in early 2017 (build date 12/19/16) I no longer need it for my business and I’m looking to sell it. Has around 250 hours of cook time. Located in CT Comes with SM160 cover, meat probe, extra heating element, cold smoking kit with insulated baffle. Looking for $4,000 OBO if you’re interested, please send me an email at blackcapblades@gmail.com

I need help. I posted this in the general forum but realized that the pros would be more help... My daughter is getting married and I have volunteered to make pork butts. But I am just supplementing the real caterer to save money. There will be about 300 guests. The real caterer will provide chicken for about 200 and sides for all 300. I figure that I will provide pulled pork for about 100-150 people. I've made lots of butts in my CS100. I think I've done 4 at a time. Now for the questions:...

Cookshack model 150 for sale. Dropping the price from $1000 to $800. Good condition. Norman, OK area.

Hi all. New member/first post. Been catering barbecue since 2012 with an ugly drum and a stick burner. We are now doing a ghost kitchen and launched a food truck. Looking to streamline the labor side of our operation at the smoker. I found an SM250 from 2005, and they are asking 2k. Any advice or opinions are much appreciated. Thanks!!

The control board will not allow me to raise the temp. It only allows me to lower it. Anyone ever have this issue and how do i fix it?

Hey folks, Cold smoking salmon in my SM360 and I need temp readouts. I'm finding that for the probe and internal thermostat to work properly, the heat generation units need to be on and generating heat. Is there any way to view or monitor temp without having the oven on? Can I create that as a program? Or am I better off getting a separate thermometer for cold smoking?