Cook time vs. Cookshack
- Thread starter martoni
- Start date
I have a 3D and the CS 066. The 3D element is 1200 watts and the CS 1000. I cannot explain why the SI 3D instructions would reflect a longer cook time other than the info being the generalized experience of the person who wrote it. Best advice is to trust the smoker and if you have any concerns, augment the controller with a secondary quality remote thermometer. Enjoy !
Thanks. I just smoked 3 racks of ribs. The recommended times on the smokin-it instruction pages are 4-plus hours. I've read comments on this forum where folks smoked them that long or longer and they say they come out well. I checked my temps at 3 hours and every one was over 140. I like to sear them up a bit on my weber and caramalize the sauce a bit and ended up drying some out. On my cookshack I used to stop at 2 1/2 hours and then grill them. I have no clue where people are getting the 4 hour or more cook time.
I have a #2, so my experiences may be different. When I do BB ribs, I smoke at 235-240F for 5.5 hours and get meat that falls off the bones results every time. I take them out at 4 hours and sauce them up, but they are definitely not ready at that point. Another 1.5 hours back in the smoker works for me, consistently.
The cook time instructions were developed quite some time ago, and I am not sure if the 3D even existed then. Perhaps the digital models have a different cooking time because the heating is more stable than the analog models?
The cook time instructions were developed quite some time ago, and I am not sure if the 3D even existed then. Perhaps the digital models have a different cooking time because the heating is more stable than the analog models?
I don't know what the wattage has to do with it when the temps are all the same. I did put restrictor on the vent hole on the smoker and meat doesn't dry out as much as it used to. I still find the times to be way off any recommended smoking times either from my experience, the smokin-it recommended times or what i did in my Cookshack. I just had a 16 pound brisket finished in 12 hours at 225 degrees. Never had one cook that fast.
Wattage is everything. Aside from that, the meat is done when it is done. No ands, ifs, or buts about it. I have had great success with both smokers. SometimesI have gotten anxious over why reaching the desired temperature took longer than normal. Thus the need for an additional temp probe or instant read. Also, if the controller probe is in a fat pocket and not meat the fat when it renders out may lead to just an empty space around the probe tip.
I have to say I've had more consistent results from my old Cookshack. I know all ovens cook a little differently. We just replaced our old wall oven/micro combo and the new one cooks way slower. I agree the meat is done when it's done, just difficult for me transitioning from what I've been used to for 15 years to this new smoker. The temp is temp and they are similar chambers so they should produce the same results in a similar time. I'm not seeing that. I also find my meats are drier with this than the cookshack.
I don’t recall much, if any, difference in meat moisture between the two smokers. If there was it was too slight for me to pay it any attention. Sorry to hear. I am very happy with the results I have gotten over the years. I have experienced some minimal dryness which I based upon the overall fat content. Whether it was my CS or SI, it happens.
Pitmaster52
New member
I just ordered the Pro 3.5 digital-WiFi to replace my Cookshack SM025 which I’ve been using for 14 years and I always cook baby backs at 225 for 3 hours and then wrap in pink butcher paper for 2-3 hours or until done and they’ve always turned out great and moist. I plan on doing the same with the new smoker. Will let you know how it goes.
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