Has anyone had experience with cold smoking? If so, what kind of foods do you cold smoke and how often do you do it. I'm thinking of adding the cold smoke tray to my set up which by the way will be in it's new home similar to BBQ Rods very soon. Thanks for the great idea Rod!

I need help with my chicken. No matter what cut of chicken I use I can never get the skin crispy when I smoke it. When I groll it turns out perfect, but I need advice. My skin is always rubbery https://6newslawrence.com/rubbery-chicken/ and I have tried rubbing oil, cooking spray, etc on it before the smoke but nothing. Any suggestions? My other question is on the legs, the exposed meat always get hard and over smoked. Has a thick smoke taste that isn't pleasant. Any advice is greatly...

Can the wheels be removed easily on this smoker once they are installed. I just replied to another post about carts. I am thinking of using this steel wagon from harbor freight. https://www.harborfreight.com/lawn-garden/gardening-garden-tools/wagons-rolling-seats/1000-lb-mesh-deck-steel-wagon-60359.html It's plenty wide and I hope the I can just mount the smoker down to the cart with threaded rods through the wagon floor. Thanks.

I currently have my SM066 on a heavy-duty rolling cart. I am not able to invert the top of the cart to provide a flat surface for the smoker to sit on so I have it on 2x6" pieces of wood that raise it up enough for the door to open and the pan to fit underneath. I am looking for/trying to think of a suitable flat work surface that I can lay across the cart and in front of the smoker that I can set pans on and that can catch meat and drippings from when I am pulling from the smoker. So a...

I put the butts in at ambient temp as dry as possible? And leave vent wide open ?

I am in the market for a new smoker. I have been looking at the Amerique SM066 for a while. I discovered the Lone Star Grillz (LSG) Pee Wee on accident. I really like the SM066 for the set and forget and temperature holding capabilities. I do not care about the lack of a smoke ring concern using an electric smoker either. But with that said, I have some minor concerns about the SM066. 1. I've seen posts about the smoker tripping GFCI outlets. It's going on my porch and both sets of outlets...

Does anybody know if the SM-066 controller can be put on a SM-045 smoker? I don't need the extra room of the SM-066 but would really like to have more features of the SM-066 controller. I sent a message to Auber controllers to see if they had anything that would work on the 045 but since it's digital I may be out of luck.

I purchased the SM025 on 5/21/2022. It's been used several times a month with great success. Yesterday (Christmas Day, 2022) I smoked a very expensive 7.76 pound prime rib, this was a prime grade cut of meat. I ordered it from my local butcher without asking about the price - I probably would have gone with choice if I knew prime was 24.99 a pound! Caveat Emptor and all that. - but a frick'n amazing roast. Anyway, put it on the smoker at 225* at 10 AM. Used about an once of cherry and...

Smokette on custom cart. See pic. Thanks

Wondering if anyone has done these. We had them from a caterer at a function last week and they were phenomenal. I want to try them. I have looked at several recipes and the main difference is the smoke time and temp. It ranges from 60 - 80 mins at 225 to 300F (the max for my AQ), and I want the bacon pretty crisp. Any tips would be appreciated. BTW, based on my one experience, these are worth it!

I currently have the large Kamado Joe and it’s a great cooker. I’m just tired of messing with charcoal, and buying charcoal. But I do love the taste of the food that comes out. I also need more space. I thought about buying an expander rack, but Mike I said, I’m getting tired of messing with charcoal, and periodically checking on temp. I’d rather sleep, or play with my kids. Lol. So I was looking at the cookshack sm025. That’s what my budget allows. I’m after the same wood fire/smoke taste I...

So tonight is the night for the first cook on the sm 045. I have 2 questions, is 3 oz of apple wood too much? Also does anybody put a drip pan under the butt or just line the bottom with foil and let it drip? I usually don't trim the fat cap much, but was thinking maybe the juices dripping on the smoker box might produce some flavor. Thank you

Wishing all a Merry Christmas Happy Hannukah Happy Kwanzaa and if I missed anything, please add! David

Any way to Calibrate the temp on the controller? Runs about 16 degrees hot and can't get the holding temp down under 156. Checked with 2 probes and thermoworks signal. Probes are within 2 degrees of each other. I bought this as more of a warming oven than smoker.

Seems that rather than smoking, the trays of chips catch fire and burn. Causes a spike in the temp but more importantly, the burning is causing dirty black.smoke on the product. The door gasket looks good. Any ideas?

OK, I'm a broken record on this. I'm encouraging folks to try beef cheeks if they haven't already. I get mine from Sam's Club, where they come in a cryovac package of 5 - 6 lbs. I split the package in two and try to separate as much of the gristle, fat, and silverskin as I can before repackaging in foodsaver bags for later use. I usually end up with 2 - 3 lbs of cheeks (three or so cheeks per package). Freezing them trimmed makes it so much easier to use later. Today I started with a package...

Hello Valued Forum Members! Forum members may receive a personal message from someone selling gold. The person has been banned. I also took the extra measure of deleting this person from the member list. However, this person has added another letter to the name and somehow has slipped through again. I will keep working to keep this forum safe. In the meantime, click on no links in any PM you may receive unless you know that person. Notify me if you have problems. Dave

I just got a private message from revchris1 that is a scam selling gold. Can one of the moderators make his stay here short.

Life on the river is about to get a lot better. I finally got around to putting together my AmeriCue SM066. I have a BGE but I am looking forward to the simplicity of the CookShack. Today, I will season the smoker for about 6 hours at 275 with 4oz of hickory. Tomorrow, I plan to smoke some chicken thighs for the first meal.

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...