Welp, after 18 years my Cookshack smoker has gone belly up (and with a load of ribs in it). Any suggestions for a replacement that's available in-state?
That's precisely what my Cookshack did without modification. Payed about a grand for it. But they don't make it anymore.Yes, to me, a smoker is something that will get and stay at 100 degrees or so. Most smokers will not do that without modification. I have a bi mart smoke hollow that I had to mod in order to get it to do what I want. It will also get to about 350 degrees, and it will also out smoke any traeger or other grill I have devoured from.
I've had my GMG Daneil Bonne for 4 years and just upgraded to the WiFi control, no problems yet, low and slow and don't ever use heating pellets, use smoking pelletsI’ll put my smoked (cooked) fish whatever you want to call it on my green mountain grill against any other
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