Recently after I make A batch of cured sausage I have been taking A couple of sticks down to the fire station. They really enjoy it and it is my way of saying thank you for your service.

Just finished up my chicken summer sausage in my new sous vide. Made 4 pounds of Willie and 4 pounds of H summer sausage. They turned out very good. Am really impressed with the sous vide, pulled the sausage at 145 and finished them off in about A half hour to 165 degrees.Had the sous vide set at 175 degrees thanks too all of you who recommended this way to finish cured sausage.

Used my new Walton’s 7 pound stuffer for the first time today very impressed. Makes making my sausages so much easier.

Well T Williams I use chicken thighs and save the skin freeze the skin and use it for fat have some friends that can not do pork. You really have to mix the meat I mix mine for about 10 minutes. Then I stuff them in the 1.5 by 12 inch casings smoke then on the same schedule as the pork except I pull them at 145 and finish in sous vide to 165. Have done them before turn out good friends and family seem to like them. I usually use something other than your typical summer sausageseasoning. The spinach and feta go really well with chicken.

Used some dried sheep casings today for the first time. Soak them in warm water for about 15 or 20 seconds. Then put them on the stuffing tube that I sprayed with white oil. The casings are about 20 to 25 mm was happy with the results. Much cheaper than the fresh may try them for A batch of snack sticks. I do not hang my snack sticks just lay them on the grates. Will let you know how they turned out.

Made 6 pounds each of chicken fajita and smoked jalapeno sausage yesterday. They turned out great I think I like the chicken better than the pork now. If you use chicken for cured sausage always use sure gel add about 20 to 25 % more seasoning than you do with pork. Also I mix mine for at least 6 to 8 minutes with hand mixer. After stuffing just smoke as you would pork except bring internal temperatures to 165.

Agree with Tex get A Ford or A Chevy truck. See alot of 20 year old Ford and Chevy’s trucks on the roads. Do not see many 20 year old Tundras. Enough said.

Retired millwright worked at GM for 33 years. Now enjoy making sausages and flying my quad line kites.

Thanks for the info I added sur gel to my summer sausage they are in the smoked now.

Ordered A Pit Boss PBV3D1-3 series electric smoker. A upgrade from my 99 dollar Aldi’s smoker I have been using for going on 3 years.

Made some cracked pepper with pepper jack cheese snack sticks and A few sausages today with my new smoker. Had 8 pounds of snack sticks and the 2 sausages only used 2 of my 5 racks. This Cook Shack smoker is amazing. Used 2small chunks of pecan wood smoked for 4 hours. The temperature never varied just makes my whole smoking experience so much easier. If you are looking for A great American made smoker I recommend the Cook Shack.

Have been shopping at Waltons since 2015. Never had any problems till latest update. Tried to buy about A 100.00 dollar order would not let me sigh in had to get new password no email to get new password. Tried again and now locked out. Will call customer service Monday please fix these problems.

Making some teriyaki with dried red and green peppers and cheddar cheese snack sticks, also some cracked pepper snack sticks. Yes am very anxious to use the Cookshack smoker for the first time.

After A day and A half of cleaning my new smoker I don’t think it was cleaned for A long time,or used much in the past ten years. I ran A dry run with just A few small chunks of hickory at 170 degrees. It started smoking at just over 115 degrees this really put out the smoke. Also had 2 temperature probes one onv rack 1 and 5. They temp never verified more than 2 or 3 degrees. Very impressed with the Cookshack 150. It was made in 1999 but I call customers service for some help and they said the cabinet is the same just different controller with more features. Their Customer service is outstanding. Very happy with my 150.00 buy.

Can someone tell me how to post photos from my phone to this web site.

Sounds good my smoker only goes up to 300 degrees just add some more cooking time.

Thanks for all the good information. Your right these smokers are built like A tank, figured out the caster problem now just doing A deep clean. It is more smoker than what I need I make batches of 10 to 12 pounds of snack sticks and sausage at A time, but like I said I got it very cheap and am looking forward to using it. Has anyone got any good recipes for smoking A Turkey heck I could probably smoke 3 or so in it. If you do please post the recipes for smoked turkey also thanks again for the information on the Cook Shack smoker. Would appreciate if someone could tell me hoe to post pictures here?

I am not that good with tech will see if my son or daughter can help me. It is the same basically as their new model 160 the newer one has more whistles and buzzers but are the same smoker.

Picked up the Cookshack 150 last night. Very dirty but everything works fine. It weighs over 200 pounds 5 racks cooking range from 100 to 300 degrees. Need to get A new caster for it I damaged one during the move, am cleaning it today and probably tomorrow also. They are made in Ponca City Oklahoma. Downloaded the owners manual for it last night probably more of A smoker than I need but the price was ridiculously low, so I pick it up. Am looking forward to using it owners manual says it can cook 20 whole chickens or 120 pounds of pork but, so this will be something new for me.

Am picking up A cooks hack model 150RC later today. Found it online used for A good price. Does anyone have any experience using A cooks hack smoker? Any suggestions or tips would be appreciated.