Recent content by swylen

I don't think it has any effect on the meat other than to make the spices stick on very well. I have a nephew who is very allergic to mustard who just ate about 4lbs of my mustard coated pulled pork butt. So i can say it is completely out by finish of the smoke.

A great little smoker. Very heavy duty construction and weight will last a looong time. Maintains very consistent temps up to 250 degrees. It uses wood chunks which last the whole cook. It holds 3 racks with not that much clearance. I had to really wedge a couple big ole pork butts in there. I...

Well my first butt didn't go all that smoothly. I bought the 14lb -2 pack from Sam's Club. They were not close to same size. One was like 8lb and the other 6lb.  No big deal i have 2 probes. I did the cooking at my parents cushy garage a block away. I decided to stick them in at midnight being...

About a 5k smoker new these days! Fantastic find! I bought the little CookShack with only 3 racks. Steady temps all the way. Week 1 ribs, Week 2 chickens all excellent.

I'm a pure hop-head from Minnesota. My current favorite is a local brew Surly: Furious. My other go to is whatever is cheapest between, Summit IPA, Redhook IPA, Sierra Nevada IPA. All three are similar but slightly different. Summit is a local BIG brewery.

I'm a 46 year old from just south of Minneapolis/St.Paul. I live very close to my parents and siblings so we have a bunch of carnivores craving some delicious meats. I thought smoking would be a good idea and have a couple buddies that are really into it. I've watched them smoke loads of meats...

I didn't much care for the lower tier fall apart type smokers found in most places. I did a ton of research on "set it and forget it" electric smokers and got a Cookshack SM009-2 from a website Charcoalstore.com that turned out to be local store. Great prices, free shipping and sells wood...