Hey, all... I'm new to the Cookshack forum as well as a new Amerique owner.... Certainly not new to the world smoking and grilling, however I am a novice at brisketing, and definitely at using the SM066 although everything I have put through it has turned out amazing. With that being said, I contacted a meat cutter friend of mine who came up with a 19 lb Choice packer, and I'm gonna give it a go for my buddies Superbowl party on Sunday... (I know, I'm breaking one of the 10 commandments in...

How long are pellets still good to use? Taking proper packaging, storage, pellet firmness, etc out of the equation. My main concerns are flavor and proper burn time. While catering for years and owning a BBQ restaurant, this wasn’t a concern as I went through the pellet supply regularly. However, I’ve been out of the BBQ business for a few years due to my wife’s health. I’m going to start cooking just for us at home and don’t want to use what I have on hand if the flavor diminishes after a...

I know this is about other meats but I have a new one for me. I was asked to cold smoke some vanilla bean pods. I have them in the smoker now with apple wood. I don't know what the plan is for using them but it should add an unusual flavor. Anyone else get asked to smoke strange things?

My little eatery is booming and I've hired more staff to keep up with the rising demand. Today my manager told me that we needed 10 more cutting boards and I didn't wanna spare the money for buying em. So I went into my woodworking workshop & cut maple into small blocks. Still the wooden surface is pretty rough & it needs to be sanded. Any idea where I can buy an affordable good quality mouse sander that I can use for this ordeal? Anyone experienced in woodworking pls reply.

I have 2 240 FEC and during over night smokes im having a flame out were the fire gos out I have put in new ignighters in , cleaned it up and down and im not sure what to do ????? HELP