New smoker
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Picked up the Cookshack 150 last night. Very dirty but everything works fine. It weighs over 200 pounds 5 racks cooking range from 100 to 300 degrees. Need to get A new caster for it I damaged one during the move, am cleaning it today and probably tomorrow also. They are made in Ponca City Oklahoma. Downloaded the owners manual for it last night probably more of A smoker than I need but the price was ridiculously low, so I pick it up. Am looking forward to using it owners manual says it can cook 20 whole chickens or 120 pounds of pork but, so this will be something new for me.
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Let’s see some pics!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to shoprat53 on last edited by
shoprat53 sounds like you got a good deal
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to shoprat53 on last edited by
shoprat53 The smokehouse cleaner from Walton’s works great for cleaning the inside of the smoker, cuts right through the build up and the stainless steel cleaner works well also. I would just be in a well ventilated area during the clean up.
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I have 4 cookshack smokers. They are built like tanks and last a long time. My old one is 20 years old and still running. The customer service for Cookshack is really great. When you call them, you are talking directly to the people that make the smokers. The smoker you have is actually a Commercial Smoker. You can go to the Cookshack web site and download the owner’s manual for your smoker. Like Tim71 said, these things are wood stingy and will give you plenty of smoke flavor with 4 to 6 OZ. of wood. They also cook very moist so if you are doing something that needs to dry like jerky, you will have to open the door a number of times during the cook to dump moisture. Check out the Cookshack Forum. Lots of good information and recipes.
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I have a couple of 15+ year old Cookshack SM075s and they work great. When I had questions, I would simply call Cust Serv at 800.423.0698 since they are so nice. Also check out: https://cookshack.com/pages/customer-service-support/ for much more information. As previously mentioned, the Cookshack smoker needs only a little wood to produce a lot of smoke. I first set the smoker at 130 degrees for a couple hours to take some of the extra moisture off the casings and warm the sausage. Next I add a couple 1-1/2" x 1-1/2" x 1" chunks of dry wood and increase the temp to 140 degrees for an hour, then 150 for an hour, repeat to 170 degrees. If the sausage cooking temp stalls before it reaches an internal temp of at least 152 degrees, I add a water pan with a piece of synthetic car drying chamois draped in and out of the pan as a wick to moisture to assist the cooking.
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Thanks for all the good information. Your right these smokers are built like A tank, figured out the caster problem now just doing A deep clean. It is more smoker than what I need I make batches of 10 to 12 pounds of snack sticks and sausage at A time, but like I said I got it very cheap and am looking forward to using it. Has anyone got any good recipes for smoking A Turkey heck I could probably smoke 3 or so in it. If you do please post the recipes for smoked turkey also thanks again for the information on the Cook Shack smoker. Would appreciate if someone could tell me hoe to post pictures here?
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Sweet and Spicy Smoked Turkey with Smoked Gravy
Ingredients
1/2 cup Sweet BBQ Rub, recipe follows
One 10- to 12-pound turkey, untrussed and spatchcocked
12 medium carrots, peeled
12 ounces mini bell peppers or sweet Melrose peppers
2 cups turkey or chicken stock
2 tablespoons butter
2 tablespoons all-purpose flour
Sweet BBQ Rub:
1 cup turbinado sugar
1/2 cup granulated sugar
1/2 cup kosher salt
3 tablespoons chili powder
3 tablespoons smoked paprika
2 tablespoons granulated garlic
1 tablespoon onion powder
1 1/2 teaspoons cayenne
1 teaspoon ground cumin
1 teaspoon freshly cracked black pepperDirections:
- Rub the Sweet BBQ Rub all over both sides of the turkey. Transfer to a disposable aluminum pan breast-side up and refrigerate overnight, uncovered, to dry brine.
- The day of roasting, let the turkey sit at room temperature for 1 hour. Add the carrots and peppers to the pan and put the turkey on a wire rack above the vegetables.
- Preheat a gas grill, charcoal grill or smoker to 350 degrees F. If using a gas or charcoal grill, set up a smoke box or small disposable aluminum pan with fruit wood chips. Once the smoke is rolling, put the turkey and vegetables on the grill in the pan, close the lid and smoke for 1 hour.
- After 1 hour, rotate the turkey and add the stock to the pan to deglaze. Continue smoking until the breast meat registers 160 degrees F and the thighs hit 165 degrees F, another 1 to 1 1/2 hours.
- Let the turkey rest 45 minutes to an hour while you make the gravy. Remove the carrots and peppers from the pan and set aside. Strain the drippings from the pan using a fat separator.
- To make the gravy, melt the butter in a small pot over medium heat. Add the flour and whisk well to make a roux. Slowly add the strained drippings and whisk. Let simmer to reduce to the desired consistency. Taste and adjust the seasoning if necessary.
- Slice the turkey and serve over a medley of the smoked carrots and peppers with the gravy on the side.
Sweet BBQ Rub: - Combine the turbinado sugar, granulated sugar, salt, chili powder, paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a bowl. Store in an airtight container.
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Either add time or once you have enough smoke on it, bring it in and finish in the oven. I just got a new Cookshack PG 1000 that takes care of the above 300 degree limit.
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Idaho Smokey said in New smoker:
Sweet and Spicy Smoked Turkey with Smoked Gravy
Ingredients
1/2 cup Sweet BBQ Rub, recipe follows
One 10- to 12-pound turkey, untrussed and spatchcocked
12 medium carrots, peeled
12 ounces mini bell peppers or sweet Melrose peppers
2 cups turkey or chicken stock
2 tablespoons butter
2 tablespoons all-purpose flour
Sweet BBQ Rub:
1 cup turbinado sugar
1/2 cup granulated sugar
1/2 cup kosher salt
3 tablespoons chili powder
3 tablespoons smoked paprika
2 tablespoons granulated garlic
1 tablespoon onion powder
1 1/2 teaspoons cayenne
1 teaspoon ground cumin
1 teaspoon freshly cracked black pepperDirections:
- Rub the Sweet BBQ Rub all over both sides of the turkey. Transfer to a disposable aluminum pan breast-side up and refrigerate overnight, uncovered, to dry brine.
- The day of roasting, let the turkey sit at room temperature for 1 hour. Add the carrots and peppers to the pan and put the turkey on a wire rack above the vegetables.
- Preheat a gas grill, charcoal grill or smoker to 350 degrees F. If using a gas or charcoal grill, set up a smoke box or small disposable aluminum pan with fruit wood chips. Once the smoke is rolling, put the turkey and vegetables on the grill in the pan, close the lid and smoke for 1 hour.
- After 1 hour, rotate the turkey and add the stock to the pan to deglaze. Continue smoking until the breast meat registers 160 degrees F and the thigh[censored] 165 degrees F, another 1 to 1 1/2 hours.
- Let the turkey rest 45 minutes to an hour while you make the gravy. Remove the carrots and peppers from the pan and set aside. Strain the drippings from the pan using a fat separator.
- To make the gravy, melt the butter in a small pot over medium heat. Add the flour and whisk well to make a roux. Slowly add the strained drippings and whisk. Let simmer to reduce to the desired consistency. Taste and adjust the seasoning if necessary.
- Slice the turkey and serve over a medley of the smoked carrots and peppers with the gravy on the side.
Sweet BBQ Rub: - Combine the turbinado sugar, granulated sugar, salt, chili powder, paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a bowl. Store in an airtight container.
You need to post that recipe in the recipe section. We cannot not have this lost in some thread and not have it for prosperity!!! YUUUUUUUUMM!!!
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Dr_Pain I can’t seem to find “The Recipe Section”. I have bone this recipe several times and it really is good. You can run the brine time for 24-48 hours. I need to go back and add that this recipe is from Jeff Mauro on “The Kitchen”. I have a number of other recipes that I could add also.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to Idaho Smokey on last edited by Bob Stehlik
Idaho Smokey Go to the upper left on the top of this page and click on MEATGISTICS. Then go to Walton’s Community. In there you will find a category called USER RECIPES.
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Like Bob Stehlik mentioned, hit that Meatgistic logo and look under Walton’s Community. Sorry for the late response. I was away from the net pretty much all weekend
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to shoprat53 on last edited by
shoprat53 awesome! I recently scored big and picked up a Smokin Tex 1400 smoker for $50. Hoping to do some snack sticks on it this week.
