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Convenient, reliable and quality all come to mind when I think about Cookshack wood-Burning electric smokers. Convenience is an understatement for the Cookshack wood-Burning electric smokers, they’re are pretty much full proof to use, loading and cooking the meat couldn’t be easier and clean up is a snap.

Cookshack has perfected the electric smoker for backyard barbecue’rs! Anyone can make professional quality old-fashioned smoked barbecue in their own backyard. I tested the Model SM020 Cookshack Smokette and was pleasantly surprised on the total performance of the smoker. Constructed of stainless steel inside and out and comes with an electronic temperature controller with a meat probe to ensure that your meat is perfectly cooked every time. I cooked ribs, brisket and chicken and all three of them past the test for tenderness, flavor, moistness and color.

Please Note: If you’re a professional or do competitions like I do, don’t expect that signature smoke ring you find in finished smoked meats at the competitions like what you get when you use a Backwoods Smoker. The electric Cookshack smoker doesn’t have the ability to get the chemical reaction to achieve the smoke ring we all strive for. The good news is your friends and family won’t know the difference as they’ll be begging for more.

Cookshack makes sure that you’re ready to cook when your Smokette arrives. Your new smoker includes everything you need to start smoking immediately! Included with the Cookshack smoker are 5 lbs. of smoking wood, a Smoking at Home cookbook, an operator’s manual for your BBQ smoker, an aluminum drip pan, and a Spice Sample Kit with full-size bottles of Cookshack Spicy Barbecue Sauce, Rib Rub, and Spicy Chicken Rub.

What more could you ask for from an authentic barbecue in your own backyard? The Cookshack Smokette is the smoker for you! It’s compact, easy to use, affordable and turns out consistently delicious ribs, brisket, pork, poultry, vegetables, and more every time. I highly recommend the Cookshack wood-Burning electric smokers for your home, you’ll be glad you did. And guess what?

If you don’t think the Cookshack Essential Series – Smokette SM020 is big enough for you then don’t worry as Cookshack has other BBQ smoker models to fit your personal needs. We’ve taken the time to list them below for you!

Cookshack Elite Series

Cookshack Elite Series – Smokette SM025
Cookshack’s most popular model for backyard barbecue’rs! Anyone can make professional quality old-fashioned smoked barbecue in their own backyard with the Cookshack Smokette.

Cookshack Elite Series SuperSmoker SM045
The Cookshack SuperSmoker is the workhorse of our lineup of home smokers. With its big capacity you can smoke plenty of barbecue, fish, or game. Sturdy construction will give you years of use. Build it into your outdoor kitchen or use it free-standing.

Cookshack Essential Series

Cookshack Essential Series – SuperSmoker SM040
Cookshack’s SuperSmokers are compact, easy to use, and turn out consistently delicious ribs, brisket, pork, poultry, vegetables, and more. Put a brisket in before you leave for work. Come home to smoky, tender, juicy, melt-in-your-mouth brisket for dinner. Smoke ribs that will have your friends and family coming back for more.

Cookshack AmeriQue – The Ultimate Home Smoker

Cookshack AmeriQue
The AmeriQue gives you more control over your barbecue than ever before. Using the electronic IQ controller and meat probe, the AmeriQue smoke-cooks just the way you tell it to. Whether you are cooking beef tri-tip or pork butt, all you have to do is probe the meat, set the cooking temperature or desired internal meat temperature (if using the probe), and walk away. It turns out great, every time.

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Football season is here and tailgating fans are getting their grill on for the big game. I’ve got two words for you MOINK BALLS they’re the perfect tailgate food to eat. MOINK balls, though quick and easy to make they are difficult to keep enough cooked for all of your friends and family.

Once you put a MOINK ball in your mouth you’ll become addicted to them. So, what are MOINK Balls, they’re part beef and part pork, hence the name MOINK Balls (Moo-Oink) simply put they’re bacon wrapped meatballs basted in your favorite sauce. Like I said they are the perfect party food and my favorite tailgating food.

So, go ahead and make a couple hundred for your next party at home or grill them at your next tailgate party, either way they’ll be the hit of the party. Detailed instructions are as follows.

Frozen MeatballsBegin with a frozen bag of Meatballs, remove and thaw out what you’re going to use.

Packaged Bacon_picCount out half the strips of bacon you’re going to need to wrap Meatballs and cut in half. Take 1 half strip of bacon and wrap it around a meatball, secure the bacon and meatball together with a toothpick. Repeat this process until you have reached your desired amount of MOINK Balls to barbecue.

Moink Balls_230Barbecue until bacon is cooked, brush or dip with your favorite sauce on the MOINK Balls and leave on grill until sauce is caramelized and a little sticky. If you prefer to eat them plain simply remove from the grill when bacon is cooked. Plate them up and serve immediately.

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Using hard wood chunks as a fuel source and wood chips for your flavoring is the only way to go. When I’m using wood chunks or wood chips as my source of fuel I soak them for a minimum of 1 hour and if time permitted over night. By soaking your wood it will generate a lot of smoke resulting in better quality meat. If you’re going to use wood chips soak them in water using a foil quarter or half pan depending on how much meat you’re barbecuing.

There are many different liquids, spices, and herbs to achieve the flavor that you desire. Some examples are beer, bourbon, wine, apple juice for your liquids. For spices and herbs add cinnamon sticks, whole, nutmeg, tea leaves, citrus peels, rosemary, bay leaves, and garlic to mention a few.

Once your water pan is seasoned the way you want it, place it directly into divided coals or on the side of the gas burner (under the grate) if you’re using a gas grill. There aren’t really any rules just a little creativity and testing to please your taste.

Types of Woods:

Hickory Wood Chips: Pungent and smokey flavor…..Great with pork, chicken, beef.

Pecan Wood Chunks: Similar to hickory with a milder and rich flavor, burns cooler…..Works well with pork, chicken, lamb, and fish.

Mesquite Wood Chips: Burns much hotter than hickory or pecan so use carefully, sweeter in flavor…..Works well with most meats and vegetables.

Oak Wood Chunks: Burns hot and can be a little strong, but has a pleasant flavor…..Great with beef, poultry, pork.

Peach Wood Chunks: Slightly sweet and has a woodsy flavor…..Works well with poultry, game birds, and pork.

Grape Vines: Similar to fruit woods…..Great with turkey, chicken, beef

Please Note: There are certain hardwoods that when over used may cause your finished meat to have a bitter taste. Mesquite, Black oak and Hickory are few to be aware of. Meat really only needs to be smoked for about 4 hours and then you run the risk of over smoking your meat. Play around with any chunks or pieces and adjust to your liking as you learn how to cook with wood.

Half the enjoyment I get out of grilling and smoking is experimenting with a different combination of woods, liquids, spices and herbs with various meats to achieve a different alternative to our family and guests. I encourage you to do the same and see what surprises you come up with.

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