First time on the site. Have read numerous posts on numerous sites, and finally decided to materialize from anonymity. I have a Coockshack smoker and a Trager Lil Tex. Both are great smokers when used within their purpose. Living in Cheyenne, WY, I have made brisket on the Cookshack that has knocked the socks off of Kansas City visitors (proclaiming it the best they have ever had (recipe free to anyone)), and have made baby back ribs on the Traeger that have been both mine and my humble family's opinion (and I am a very shrewd judge) the best ribs I have ever had. The ribs were actually a versions of Myron Mixon's (pause for applause) recipe published in his new Smokin book. I have made many racks of ribs over the years, but have never found a recipe with this broad of flavor profile (my wife and kids kept asking if they were done already!). The only downside I see of preparing the ribs on the Traeger, is it is not truly smoking at 250 degrees, when compared to the output of my cookshack at 250 degrees...the smoke flavor could be a little stronger in my opinion. The Traeger is more convenient, however, to open and spritz on at 15 minute intervals, without losing a significant amount of heat. I would welcome advice from anyone that has smoked on a traeger, and a cookshack, as well as a straight wood smoker. Keep in mind the climate of Wyoming changes on a daily (hourly) basis, and electric smokers rule because of their stability in our climate.
