FoodBanter.com - View Single Post - Anyone here using a Cookshack Smokette 2 here?

yetanotherBob

In article >,
says...
> yetanotherBob wrote:
>
> > In article >,
> > says...
> >
> >>In the right hands the wsm makes at least marginally
> >>better Q. In some cases (and to some tastes) noticeably
> >>better. Then again, a surprising number people can't
> >>tell the difference. I own both units so I can say
> >>that with some certainty.
> >>
> >
> > Any insights on what might make the WSM "better", however marginally?
> >
> > I would guess at the fact that it's charcoal-heated vs. electrically,
> > and that the the charcoal (particularly if one of the better brands of
> > lump is used) imparts its own bit of flavor during a cook. Or...?
>
> That's part of it, yes. The main reason is that the
> insulated oven type cookers such as Cookshack, Smokintex,
> Bradley, etc, are a relatively low airflow and relatively
> high humidity environment. The crust isn't quite the same
> as what you get from a more conventional pit, though some
> people don't notice. The impact of the difference in
> cooking environment varies depending on what you're
> cooking.
>
> This is all subject to the skill of the cook, of course.
> People have won competitions with Cookshacks, and I've had
> stuff cooked on a WSM that was completely forgettable.
> The cook is the most important factor and all other factors
> are a distant second.
>
OK, Reg, Steve, thanks for the insights.

Bob