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Just graduated from multiple Mecos, Webber kettles, and Webber gas to Cookshack Smokette Elite

post #1 of 5
Thread Starter 

I grew up in west Texas, did academic things at Harvard, Oxford and B.U., then became an art dealer, and have been retired from that for a bit over seven years.  Parents lived in New Braunfels, Tex. after retiring, and I loved the Guadaloupe Smoke House while it was still there.  I currently live, and recreationally fish, on Cape Cod.  Mostly my serious smoking experience has been with fish, and my wife and I are very good at doing brines and smoking Striped Bass (Rock Fish to some of you) which we catch, and wild salmon (which we buy).  We did this almost always on Meco grills, which always went bad just after they went out of warranty, but which were all right for fish. For anything else (meat, poultry) we used either Webber charcoal or Webber gas, soaking wood chips (mostly mesquite -- I did mention I grew up in Texas) and putting them in punctured foil packs.  As with the Meco smokers, you were always having to attend to things and replace these little wood chips as needed.

 

So this time around, rather than spend another $100 for another short lived product, we decided to buy a Cookshack Smokette Elite, influenced by the fact that you can simply insert a chunk or so of wood in the box, and walk away and pretty much forget it.  Having no fish on hand, we just had our first go with it by smoking two racks of Baby Back ribs.  They turned out pretty well, although slightly dry.  Our fault -- not the Cookshack unit.  I augmented the rub with a little sauce and a short nuke in the microwave, and that solved the dryness.  

 

The new unit is going to be a lot more fun. 

post #2 of 5
welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out ”Jeff's Free 5 day E-Course”, it will teach you all the basics plus a whole lot more!
post #3 of 5
Thread Starter 

I mentioned Cape Cod.  That's Orleans, MA, and I live on the salt waterfront on the upper reaches of Pleasant Bay.  Cape Cod, while not huge, does have at least two quite different micro-climates, particularly in the winter when we tend to be a bit warmer than the Sandwich area.

post #4 of 5

Welcome to the forums!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

 

Red

post #5 of 5

welcome1.gifto SMF!  We are so glad you joined us! 

 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

 

If you need any help roaming around the forums....just holler!  Happy to help out!

 

Kat

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