My smoker arrived today. Got it set up and it is now seasoning with some pecan wood. I can hardly wait to get started this weekend. Gonna be a blast. http://www.cookshack.com/store/Smokers_2/SuperSmoker-Model-SM045
That is awesome! I was looking forward to firing mine up this weekend but plans changed so gonna have to wait till the following weekend! Can't wait! Mine isn't nearly as nice as that one though!
Have you ever heard of using wild grapevine in the smoker? I had the district forester do a walk-through for a timber stand improvement project on one of my properties and he was amazed at how much wild grapevine I had there and also at the large size. He mentioned that it was a prized wood for smokers and I had never heard of that before. I have a ton of hickory also and I have used that before.
I am only just getting into this smoking stuff, so no, never heard of wild grapevine. I am going to be using hickory, apple, cherry, pecan, maple as I start out but definitely will try different things. I am totally psyched about this.
I have been eyeballing that smoker for about 3+ years. I could finally get it this year. I resisted buying others just because I really had my mind made up about this brand. I don't think you'll find a bad review, their customer service is fantastic from what I have read and it is made here in the USA.
NICE!! my boss had me help set his up this Christmas, man is it nice. I love to smoke rib roast and Boston butts, they turn out the best.
Cook Shacks are great! We used to run four of them at Dave's until the Southern Prides were brought in. Still used a cookshack for the brisket & ham though. You're gonna love that thing! Hickory is my favorite. I bet I've smoked 10s of thousands of pigs Here's the SP smoker we used. Nothing like smokin' over 200 racks of St. Louis style ribs at once
Dang Fitz! That's incredible. I like Hickory to but right now I'm seasoning it with pecan and that smells great. It's gonna be fun trying the different smokes.
That's something I'd like to learn. I also love hickory for cooking. I just filled a full face cord of split hickory for cooking over my fire pit.
If you like a sweeter taste stick with fruit bearing trees. Bitter go with nut bearing trees. I've tried smoking just about everything. I personally prefer apple or cherry wood over anything. Not a nut fan. Although good ol dry white oak and a whitefish is tough to beat.
Dang.... I must have lead a sheltered life. I never felt the need to smoke so much. When I cook a venison ham I use hickory or misquite chunks. But I just do it on a regular charcoal grill. Same with a pork ham. $1300 is a lot of money for something I might use a 3 or 4 times a year. LOL
I butchered 75+ chickens last year and am looking at nearly that amount this year. 5 deer in the freezer, a 200lb hog bought in Sept at the county fair, we'll be raising 3 meat goats this year and more. The smoker will get used continuously LOL. I have been reading that about the difference in fruit woods and nut woods. I've got a lot to learn but I am looking forward to it. I can get a cold smoke outfit for it and smoke cheeses, cold smoke fish and meat. I'll probably wait a bit on that though. Gotta learn the basics first.
I love my smoker. Got it for my birthday earlier this year. With this warm weather, I've been using the heck out of it. I may have to try that grape vine idea. I have plenty of it on my property too.
That is one of the things I would love to have. We have a lot of wild plum trees and a few apple trees that always need trimming. Would be a great way to use it up rather then get rid of it. Hope you enjoy it !! Tim
Never heard of the grapevine thing. However, according to my son, the wild grape wine my wife made was really awesome. A lot of people complain the shagbark hickory (which is abundant here) leaves too strong of a taste. I personally mix white oak in when I use hickory. Apple, cherry (even choke cherry), and wild plum wood are really good to use.
