Breaking in of a new Toy

Finally had time to season in my new toy



Cookshack's Smokette with storage cart



I have 2 big stick burner BBQ pits, but I wanted something smaller that I could throw something small in and not have to deal with the hassle of the big units.

It will hold up to 20-22 pounds of meat at a time, perfect for the family events or dinners.

I had used a friends before, and it was fairly simple to use. So I got my own.

NOW JOHN A, be prepared, if I could only remember my camera more often.

Looks like an alien version of a washing machine. Or more like a converted dish washer... Hope it makes some good Q, even if it does use PROPANE!
cheater

Come On, Caj, Even this old guy has had his wife out there on the ladder to get the Xmas lights down!! You're giving Hoosiers a bad image!!

Is the cooker Electric or LP?? I had one in SoCal that I made out of a VERY OLD Refrigerator, using the porcelein-line box as the cooking area and an Electric Hot Plate with a frying pan full of wood chips for a heat and smoke source. It was ugly as sin, but worked fine.It would hold the temp inside at 200 without a problem...unless it was really freezing outside. Total investment about $15 and 3 or 4 hours of labor-time cleaning out the old freezer space inside and drilling some breather holes in the bottom.

Cookshack? Looks like a great unit for the family and a few friends.
Jack@DrofBBQ.com

MikeS - Even worse........ Electric!
The propane tank is my spare for my Weber or outdoor burner rig

Al - The lights are actually down, but I dont have a good source of electric on the front porch so I had to use the Christmas lights extension cord for now. Yes those 60+ degree days helped to take down the lights early this year.

I have seen and used some ugly smokers, but if they work then who can complain.


Doc - Yes Cookshack Smokette, perfect for a few ribs, a turkey, a couple of butts or brisket



It is a decent unit, it was 20 degrees outside and it was holding easily at 225 inside the unit.

It uses an eletric heating coil to do the cooking, the heating coil runs under the wood box, which in turns chars the wood chunks, creating smoke.

A poke butt, should use about 4 oz of wood during its cooking.

I have to play with it a little more, to get a better bark on the poke or brisket, but I have some ideas on how to do that.

I have an 8 pound butt resting in the fridge at the moment, rubbed it this AM and will put it in when I get home (1 AM) and pulled poke for breakfast tomorrow!!

I also have the cold smoke baffle, I have some Purdue University Baby Swiss ordered. I am going to cold smoke it. Yummmmmmmmm smoked swiss cheese

Way to go CJK. Break out the camera, the games are about to begin. You're going to love that thing, it's truely "set it and forget it." I have no qualms about going away and leaving my ST unattended for hours at a time.

John

It may look like a dishwasher gone bad, but I bet when that thing starts smokin for real the aroma will be out of this world....

Dishwashers gone Wild, need to make a video of that and put it on YouTube.

MikeS.

cajunking,
man you sure got that smokette humming!!!! it looks like what happens if if forget to turn the hood on on my 150!!!!! saw the part about the bark on briskets and butts. give this idea a try just add some plain old granulated sugar to your rub. that should help out the easy way.
jack
2 greyhounds....smokin!!!!