Explore discussions on smoking baby back ribs at different temperatures and wood usage for the perfect flavor. Join the Cookshack community for insights!

Apr 17, 2006 · The Cookshack, by design, results in no smoke ring but in turn offers the ability to smoke meats while working all day and sleeping all night--and using only ounces of wood. I've cooked for …

Mar 8, 2006 · Discover an incredible brisket recipe that promises the best flavor, using a unique marinade and smoking technique. Perfect for any gathering!

Feb 5, 2005 · Turnkey, Have you been happy with the brisket pulled out at those temps? For me, at a minimum, it should be above 180 - 185. The colagen doesn't begin to break down until 160 or so, …

Dec 4, 2004 · Former Member 10/23/1712:06 PM0 likes

Sep 15, 2003 · A friend that I gave some to said it was as good as Nova lox! Smokin and Andi- what do you think? Has anyone else had experience with cold-smoking salmon? Please check post below …

I am going to smoke a 3 pound bonesless turkey breast. I have read that it should be smoked to an internal temperature of 170 degrees. My questions are: 1) What temperature should I set my …

Sep 12, 2006 · My finalists include the Cookshack SM009, SM055, Amerique or a Bradley Stainless Steel or Traeger. Well, you're comparing smokers with different capabilities and different designs. …

This thread is dedicated to discussing FE (Fast Eddy’s) and CS (Cookshack) pellet smokers, with a focus on real-world experiences, performance, build quality, and value. Share your thoughts on …

Mar 26, 2012 · We smoked an 8.5 lb turkey breast for dinner tonight following Turkey 101, and it came out great. I forgot I had it in the outside fridge for 5 days, so I didn't brine it and went straight to …