Jason Stoddard
Sponsor: Schiit Audio
Just to confirm: I like BBQ of all types.
I even like the BBQ I make on my genuine stickercharged made-in-Oklahoma-with-welders-and-hammers Cookshack PG500 and Cookshack Americue. Yeah, I don't name them. I just use them.
After a misadventure with another brand wanting to get into the pellet grille world (and talking a good game), I'm glad I gave up with that product and went with Cookshack. Seriously, a 2-hour assembly time that included taking off panels and plugging in connections, coupled with an inability to start up and maintain fire? Yeah, the Cookshack has less intelligence than a red-ear slider, but you turn it on, it's on. You turn it off, it's off. No complicated startup or shutdown sequences, and it produces wonderful smoke-ringed, mahogany-colored briskets. And pizza. And you can grill on it too.
Open your heart. Accept all BBQ. Even your own. It's fine. You'll be better for it.
(Yes, even California tri-tip and NC vinegar-based stuff. It's fine. Seriously. Just like sour beer. Well, except maybe during a pandemic (for some reason, sours didn't really have a lot of appeal during the past year, not sure why, maybe it's me.))
I even like the BBQ I make on my genuine stickercharged made-in-Oklahoma-with-welders-and-hammers Cookshack PG500 and Cookshack Americue. Yeah, I don't name them. I just use them.
After a misadventure with another brand wanting to get into the pellet grille world (and talking a good game), I'm glad I gave up with that product and went with Cookshack. Seriously, a 2-hour assembly time that included taking off panels and plugging in connections, coupled with an inability to start up and maintain fire? Yeah, the Cookshack has less intelligence than a red-ear slider, but you turn it on, it's on. You turn it off, it's off. No complicated startup or shutdown sequences, and it produces wonderful smoke-ringed, mahogany-colored briskets. And pizza. And you can grill on it too.
Open your heart. Accept all BBQ. Even your own. It's fine. You'll be better for it.
(Yes, even California tri-tip and NC vinegar-based stuff. It's fine. Seriously. Just like sour beer. Well, except maybe during a pandemic (for some reason, sours didn't really have a lot of appeal during the past year, not sure why, maybe it's me.))
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