That belly looks very lean, and the "dark meat" side is pretty large. I've found that darker meat to remain a bit tougher than the lighter (more fatty) meat. With belly, a lot depends on the leanness and fat distribution going in, unlike pork butts. I haven't found freezing to cause any problems, even after a couple months in the freezer. Looks great though! From bing.com
Oct 28, 2003 I've been doing butts since this summer and typically have been cooking them at 210-215 degrees, and it takes around 20-24 hours to get the butt to 190+ degrees. I notice that a lot of folks do their butts at 225 degrees. Does it really only take 1 to 1 1/2 hours a pound at this temp and does this higher temp dry out the meat a little too much or does it just do a much better job at helping ... From bing.com
Mar 2, 2007 Rebhster, I have a 105 that I purchased used from a restaurant supply place. From what I can tell really the only difference between a 105 and the 150 versions is the temperature controller. The newer ones I assume are supposed to be improved in some manner. While I haven't closely monitored the oven temperature as best as I have been able to tell in a pure smoking operation the temperature ... From bing.com
Jan 16, 2009 I recently acquired two Cookshack's, a FEC100 and an SM150. Have used them both once...cooked in the FEC and held in the SM...have some questions about cooking in the SM. Wood- Can you use chunks, chips, shavings, sawdust etc., or do you need to stay with pellets? What is the max temp the SM will achieve? Is it OK to run it with nothing in the woodbox? Is there anything in particular that it ... From bing.com
I made a cart for a smokin tex 1400 (about the same size as an 009) out of a large filing cabinet. Put an axel on one end with 6 in wheels and casters in front. My friend can wheel it from his shed to the deck with ease by tipping it back. (of course the smoker is bolted to cabinet). From bing.com
Dec 1, 2024 I love my Amerique and have made lots of great BBQ on it. I've been having trouble with the display on the controller and some of the digits don't show up for the probe temperature. I've had the unit for 4 years and this is my second control unit (Cookshack replaced the first one with no hassle). Is there any maintenance I can do on the controller? From bing.com
COSTS TO OPEN A SMALL BBQ JOINT? YOUR BEST GUESSES? | COOKSHACK
Jul 30, 2008 Looks like I'm going to be laid off in July 2009. My wife has told me to follow my passion and finally open a BBQ Joint / Premium Spice Shop. I want to focus on takeout but still have maybe 10 - 12 Tables. The spice part will require 800 - 900 SF of space. That part aside, I have no idea how to figure out what to budget for a kitchen. I do think I will be using one of the larger Cookshack ... From bing.com
Explore discussions on smoking baby back ribs at different temperatures and wood usage for the perfect flavor. Join the Cookshack community for insights! From bing.com
Nov 12, 2024 I need to install a new ignitor in my PG1000. How do I remove the fire pot? My fire pot has two bolts/nuts on top and several Phillip head screws in the front. The front screws will be hard to remove due to the steel wall that divides the cooking chamber. I can’t find a nut driver that will work on the two bolts on top. I have many socket and nut drivers but none seem to fit. If anyone knows ... From bing.com
Dec 24, 2011 By Popular Demand�well, maybe not demand, but there seem to be a lot of questions. This is a start. I'll turn it into a full blown 101 as soon as I get updated photos and some time (of course), not like it's not the busiest time of the year. I'll just post the info for now, there will certainly be questions and I�ve got a lot more info to add, but I�ll start the thread since ... From bing.com
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