Even with starter cultures (fermenting) most SS that I know of still needs refrigeration since it is not dried enough to be shelf stable, semi-dried. The fermentation method verses ECA just adds a little more depth of flavor and a certain desirable funk for most, but it is all subjective to taste.
Cookshack dry run
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After A day and A half of cleaning my new smoker I don’t think it was cleaned for A long time,or used much in the past ten years. I ran A dry run with just A few small chunks of hickory at 170 degrees. It started smoking at just over 115 degrees this really put out the smoke. Also had 2 temperature probes one onv rack 1 and 5. They temp never verified more than 2 or 3 degrees. Very impressed with the Cookshack 150. It was made in 1999 but I call customers service for some help and they said the cabinet is the same just different controller with more features. Their Customer service is outstanding. Very happy with my 150.00 buy.
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shoprat53 said in Cookshack dry run:
After A day and A half of cleaning my new smoker I don’t think it was cleaned for A long time,or used much in the past ten years. I ran A dry run with just A few small chunks of hickory at 170 degrees. It started smoking at just over 115 degrees this really put out the smoke. Also had 2 temperature probes one onv rack 1 and 5. They temp never verified more than 2 or 3 degrees. Very impressed with the Cookshack 150. It was made in 1999 but I call customers service for some help and they said the cabinet is the same just different controller with more features. Their Customer service is outstanding. Very happy with my 150.00 buy.
Sounds like a great buy. Great temperature hold on this. What’s your first meat event in there?
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Making some teriyaki with dried red and green peppers and cheddar cheese snack sticks, also some cracked pepper snack sticks. Yes am very anxious to use the Cookshack smoker for the first time.
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shoprat53 said in Cookshack dry run:
Making some teriyaki with dried red and green peppers and cheddar cheese snack sticks, also some cracked pepper snack sticks. Yes am very anxious to use the Cookshack smoker for the first time.
Make sure to post some pics.
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Those just look like a real solid smoker. Should be a champ.
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shoprat53 good score hope it lasts as long for you
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shoprat53 Looks like you got a great buy, hope it lasts a long time.
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shoprat53 That is a heck of a good deal for that smoker. These things last forever. I do a lot of cold smoking with mine. I use an A-MAZE-N smoker tube and add a pan of ice to the smoker. I do a lot of smoked cheese.
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GreT deal. Little elbow grease will make you appreciate it even more. Enjoy your find and cook alot
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Made some cracked pepper with pepper jack cheese snack sticks and A few sausages today with my new smoker. Had 8 pounds of snack sticks and the 2 sausages only used 2 of my 5 racks. This Cook Shack smoker is amazing. Used 2small chunks of pecan wood smoked for 4 hours. The temperature never varied just makes my whole smoking experience so much easier. If you are looking for A great American made smoker I recommend the Cook Shack.
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Dang that is awesome! Great deal and the elbow grease portion is so rewarding when you see your work paying off
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On my cookshack which I assume is the same on all of them. I believe for the first 20 minutes or so it runs full blast to get the wood chunks to start smoking. Which would let it run well over 200 deg to start so I would start it up for 30 minutes then open door so I could cool it down and set it to 140 deg to start the snack sticks smoking schedule
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Been smoking Q for over 20yrs in my 2 little cookshacks. Amazing smokers right there! Great find.
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