4 Easy Tips to Make Delicious Sausages in Your New Smoker

This summer has given us some of the sunniest and warmest days we can remember, and these days only get better when you’re enjoying home-made sausages from your very own smoker!

Here are our 4 go-to cooking tips when loading sausage into our smokers.

Fanning and Air-Drying

Air drying is a critical part of the smoking process that many of us forget about, but a properly dried meat can mean a longer fridge life and better preservation for midnight snacking.

To ensure your meat is ready for the smoker, set up a small house fan in front of them for a few minutes before throwing it in.

Go Dark by Adding Paprika

Plating and presentation are just as critical to a good meal as the taste of your meats, but how do you make sure your sausages look their best? Easy, add paprika!

Paprika is a great ingredient because it changes the look of meat as much as the taste. Add 2 tbsps. for every 5 lbs. To get that dark mahogany appearance!

Give Your Links Enough Space

We get it—you want to pile as many sausage links as you can into your smoker because they taste so good! However, did you know that packing too much meat into your smoker can lead to undercooked meals?

When you’re loading up your sausages, make sure that your links are evenly spaced out so the hot air can properly circulate and cook them thoroughly.

Spray With Cool Water When Finished

Everybody loves the sound of simmering meats when they open up their smoker, but leaving sausages at too high a temperature for too long can lead to a fatless and shriveled end result.

Spray the sausages with some cool water when you first remove them from the smoker to lower their internal temperature and seal in the flavor.

 

Smoking meat is an art that has dated back for thousands of years, and the team at Cookshack is proud to help you carry on this culinary tradition with the best tips and technology possible. Visit our website to see our full selection of industry leading smokers and barbeques.

 

BBQ: A Great Takeout Food

While COVID-19 has plenty of people staying home for the summer, many Americans are taking this time to try out unique restaurants they’ve never visited before. Barbecue has proven to be one of the best take out foods.

Check out some of our top-of-the-line meat smokers and grills that will take your restaurant’s to-go options to the next level.

CB024: 24″ CHARBROILER

There’s no better way to serve your takeout than with the delicious taste and smell of a wood-fired grill. Cookshack is proud to have created the first pellet fired commercial grill on the market. The charbroiler adds that great wood-fired taste to any product you grill without the issues of a wood fired grill. Your cooks can spend their time getting the food right instead of managing a fire. Our 100% food grade wood pellets provide a consistent flavor and our charbroiler has the most consistent heat of any wood fired grill on the market.

SM160: SMARTSMOKER® COMMERCIAL ELECTRIC SMOKER

Our SmartSmoker system smokes food without any drafts drying out the product. This work horse can produce up to 100 pounds of delicious barbecue per load or cold smoke up to 40 pounds of lox style salmon. 

It gets even better! This system is designed for ultimate cleanliness, with its meat-dripping catch system designed to keep the grease from building up in the unit and its wood box that easily slides out for quick cleaning! 

FEC240: FAST EDDY’S™ FIXED SHELF PELLET SMOKER

Fast Eddy’s is one of our favorite brands here at Cookshack, and this line includes rotating rack, stationary rack and mobile smoking products, all using the power of wood pellets to create the most consistent barbecue available. 

Between the fixed shelf’s quick start-up time at the flip of a switch and Spin-Glas® insulation providing top-notch heat retention, your meat will be ready for customers to take out as soon as they walk through the door.

Restaurant takeout is more popular than ever, and Cookshack is here to make sure your barbecue joint has the appliances you need to keep up with demand. Visit our website today to see our full line of commercial cookers.

BBQ: A Great Takeout Food

While COVID-19 has plenty of people staying home for the summer, many Americans are taking this time to try out unique restaurants they’ve never visited before. If you want your meats to stay a cut above the rest, then it could be time to update your appliances.

Check out some of our top-of-the-line meat smokers that will take your restaurant’s to-go options to the next level.

CB024: 24″ CHARBROILER

There’s no better way to serve your takeout than with the delicious taste and smell of a charcoal grill, and Cookshack is proud to announce that we have perfected the charcoal process with our brand-new charbroiler!

Combining the consistent power of gas with our 100% food-grade wood pellets, grill masters can cook all their meats to the desired doneness and serve delicious meals that will have customers coming back for more.

SM160: SMARTSMOKER® COMMERCIAL ELECTRIC SMOKER

Need to prepare a large amount of smoked meat on the fly for your orders? No problem! Our smartsmoker system can smoke your food at hot or cold temperatures without any drafts drying them out.

It gets better! This system is designed for ultimate cleanliness, with its meat-dripping catch system designed to decrease grease build-up and its wood box easily slides out for quick cleaning! 

FEC240: FAST EDDY’S™ FIXED SHELF PELLET SMOKER

Fast Eddy’s is one of our favorite brands here at Cookshack, and with their line of mobile and powerful smoking products, we promise they’ll be one of yours too!

Between the fixed shelf’s quick start-up time at the flip of a switch and Spin-Glas®  insulation providing top-notch heat retention, your meat will be ready for customers to take out as soon as they walk through the door.

Restaurant takeout is more popular than ever, and Cookshack is here to make sure your barbecue joint has the appliances you need to keep up with demand. Visit our website today to see our full line of commercial cookers.

Group Of Friends Having Outdoor Barbeque At Home

Getting Your Backyard Ready for a Great Summer Cookout

Backyard BBQs are an American tradition. They’re the time when we step outside and enjoy the sun with the people who matter most. But how do you make sure that this year’s parties will keep your guests coming back?

 

Here are our top 5 tips for knocking your backyard shindig out of the park!

 

Clear Up Your Backyard

Your lawn is the first thing your guests will notice when they arrive and can greatly affect the mood of your party before the fun has even started. Before you send out the party invites, be sure to water your lawn and seed any yellow spots left by animals or winter.

 

Add Plenty of Seating

Backyard BBQs are the perfect way to unwind after a hard week of work, so help your guests relax by providing comfy seating they can sink into! Whether you have a deck, a patio, or a large green lawn, set up some tables and chairs so your guests can mingle and eat at all through the night.

 

Create a Menu of Ice Cold Drinks

Summers in Oklahoma are hot and humid, and there’s nothing better on a hot summer day than a nice cold drink. Different people have different tastes, however, so whether your friends prefer beer, wine, soda, or just water, make sure they have the perfect drink to quench their thirst.

 

Get the Hardest Working Grill for All Your Meats

No matter how much fun your games are or how tasty your margarita mix is, the true key for a shindig’s success is a delicious meal and the grill that can make it. If it’s time to retire your rusted-out grill, invest in a cutting edge smoker that cooks your meat to perfection and seals in the flavor you love. You won’t just get your guests thanking you—your stomach will too!

 

2020 is set to be the perfect summer for warm and fun nights, and we want to help you bring all that fun to your backyard. Give the grillmasters at Cookshack a call today at (580) 765-3669 or visit us online to see our line of industry-leading smokers and grills.

Close up pizza in firewood oven with flame behind

Smoking Hot Recipes for Your Wood-Fired Pizza Oven

Looking for a fun way to spend an afternoon with the kids? How about a casual and delicious dinner for a friendly gettogether? Whatever the occasion, a homemade pizza is one of the best ways to get the party going and make sure all involved have a great time.

Here are our top 3 homemade pizza recipes.

Karen’s Smoked Pizza

Start off your afternoon of fun by spreading one can of your favorite pizza sauce across two pizza crusts. These pizza crusts can be store-bought, but there’s no better way to spend time with the family than to make pizza dough together.

Next, pop on whatever veggies or meats you like on pizza (we promise not to judge if you throw pineapple on) and throw both pizzas in your Cookshack smoker for one hour at 250 ℉.

Once the hour is up, swap out the pizza positions in your smoker and put them back in for another 30 minutes. This will give them that delicious crispiness and smokehouse flavor you can’t find anywhere else.

Smoked Pepperoni Pizza

What’s the one thing in the world that’s better than a pepperoni pizza? A fast pepperoni pizza! Whether you have a sporting event you have to get to in a hurry or you just want to eat dinner right now, our Cookshack smokers can help you cook a pizza that will have the kids going wild.

Start this recipe by sprinkling cornmeal on your pizza peel to keep the pizza from sticking too much. Next, make your dough and flatten it across your pizza peel before pouring your favorite marinara sauce across the top. Throw on some delicious slices of pepperoni and sprinkle a few handfuls of mozzarella to seal the deal.

Think the fun ends there? Think again! Just throw your pizza in our PZ400 pizza oven at 700 ℉ for 3 minutes and your dinner is ready to go.

Pulled Pork Pizza

Pulled pork is the ultimate food. It works on burgers, it works on fries, and (you guessed it) it even works on pizza!

Before you even touch the pork, begin by sauteing diced onion and bell pepper on the stove with 1 tbsp of olive oil. Once the onions and pepper are properly cooked, take your pizza dough and brush it down with olive oil.

Next, take a cup of your favorite BBQ sauce and spread that across the dough surface, giving it that perfect kick. Wrap up the production by throwing your pulled pork and sauteed veggies on top and tossing it in the PG500 pizza oven for 12 minutes at 500 ℉.

Pizzas are the perfect meal for any evening, but the real fun is making them with your family and friends. Find more great Cookshack recipes by calling our team today at (800) 423-0698 or visit us online to see our excellent selection of pizza ovens and accessories.

How To Cook a Wood Fired Pizza

 

We’re sure that just about everyone would agree that pizza cooked in a wood-fired oven is extra tasty! Take a look at our guide for how to cook the perfect, delicious wood-fired pizza! 

Prepping the Oven

Once the pizza dough has been made, it’s time to heat your oven. While a traditional wood-fired pizza oven could take as long as 24 hours to fully heat up, Cookshack Inc.’s pizza oven is fully heated in under an hour! With this pizza oven, you’re also able to adjust the heat from 170-900°F, so you’re not limited to just pizza! 

With this temperature control, you can try your hand at calzones, quesadillas, Stromboli, desserts, and more! While your pizza oven is warming, you can roll out your dough, and prepare your pizza! 

Cooking the Pizza

Pizza baking is a dynamic process—after placing your prepared pizza onto a lightly floured pizza peel, put the pizza into the oven and give the peel a slight jerk to move the pizza to the oven floor. 

Due to the high temperature, the crust should begin to puff up and cook immediately. After approximately 40 seconds, slip the peel under the pizza and rotate it 180 degrees to ensure that it’s evenly cooked. Make sure you don’t shift the pizza too far to one side of the oven, as this could cause it to burn.

You should expect your pizza to cook much faster than a conventional oven! The Cookshack Inc. pizza oven will cook your handcrafted pizza over real wood flames in just 3 minutes! When the pizza is done, the crust will be nicely browned, the cheese melted, and the other ingredients bubbling. All that’s left is to remove it from the oven, slice it, and enjoy! 

At Cookshack Inc., we’ve got the tools to help you create a mouthwatering, handcrafted pizza for your whole family to enjoy! Visit our website to see everything we have to offer! 

 

Starting Your Own Restaurant

A new restaurant business requires plenty of planning, attention to details, and commitment toward quality and success to be successful.

First of all, determine what the main concept of your restaurant will be. For example, will it be a causal family restaurant or a high-end elegant restaurant? You will need to research the potential location to see what will work in that area. For example, a location like Rodeo Drive in Beverly Hills would probably not have a moderately priced, casual family restaurant.

Outline your restaurant’s menu, and define its specialties. Identify how your restaurant will meet the area’s needs, such as offering catering or being the only authentic Italian cuisine restaurant in town.

Create business plan for your restaurant. This plan should include the restaurant’s concept and type of menu, as described above. Then create a budget to determine the required startup costs and funding requirements.

It’s time for paperwork! Apply for the required vending and restaurant licenses, according to your city’s ordinances. Secure a commercial insurance policy that provides protection and liability coverage for the business, its customers, and staff.

Now for a fun part. Create a delicious menu that engages with potential customers reading it. One of the first things a customer looks at before deciding to eat at a restaurant is the menu. The best menus have “personality” and are a visual representation of your restaurant’s cuisine. Don’t make the menu boring. For example, instead of merely “Spaghetti” on your menu, you can call it Grandpa Mateo’s Famous Spaghetti.

Purchase or lease your restaurant’s equipment, inventory, furniture and fixtures. Set up the restaurant interior so that the kitchen/staff areas are efficient and the customer area has “atmosphere.” Employ effective interior design using the appropriate colors, decorations, and props. Atmosphere is very important in a restaurant, reflecting not only the type of cuisine you are serving but also imparting a sense of well-being to your customers.

Hire staff for your business. Background checks are important and you want the people working for you to have a sense of loyalty. Treat them well and they will treat the customers well!

Ok, now we’re ready to get this puppy off the ground. Advertise and advertise well in local papers, both print and online. There’s no such thing as too much exposure. Social media is also an efficient way of getting the word out about your new restaurant. Now that your advertising has stirred the public’s interest, you’re ready to open your doors and start making money.

Bon appetite!

Have a Merry Christmas with This Smoked Ham Recipe

Dazzle your tastebuds with a delicious smoked ham cooked in your very own smoker for your Christmas dinner this year! 

Recipe

Prep Time: 10 minutes

Cook Time: 4 hours

Ingredients: 

  • 1 (7 pound) pre-cooked bone-in ham 
  • ⅓ cup BBQ spice
  • ½ cup butter
  • ½ cup brown sugar
  • ¼ cup maple syrup
  • 2 ¼ cup apple cider (divided use)
  • Cooking spray
  • Fresh herbs or fruit for garnish

Directions: 

  1. Preheat smoker to 250 degrees F
  2. Coat a disposable aluminum pan with cooking spray. Place the ham cut side down in the pan.
  3. Sprinkle the BBQ spice over the exterior of the ham. 
  4. Place the pan in the smoker and cook for one hour.
  5. Continue to cook the ham for another 2-3 hours, basting every 30-45 minutes with the 2 cups of apple cider. 
  6. The ham is done when a thermometer, inserted into the thickest part of the ham, reads 140 degrees F.
  7. When the ham is about 135 degrees F, make the glaze.
  8. Place the butter, brown sugar, maple syrup and remaining 1/4 cup of apple cider in a pan over medium heat.
  9. Bring the pan to a simmer. Cook for 6-8 minutes or until glaze has just thickened.
  10. Brush the glaze all over the ham. Transfer the ham to a platter. Garnish with herbs and fruit if desired, then serve.

Tips for Smoking a Ham

There are many ways to smoke a ham, and if you feel like getting creative you can try making your own homemade version of the BBQ spice mix!

Choose a disposable aluminum pan to keep your clean-up to a minimum, but remember that disposable pans can be flimsy and must be handled with caution to prevent burns or spills. 

Choosing the Right Smoker

A high-quality smoker is a great gift idea for the food connoisseur in your life. As you’re looking for the right smoker, consider versatility, size, price, features, and fuel type. 

For example, a smoker that’s easy to clean and maintain is ideal for the chef who loves convenience, whereas the more meticulous cook might prefer a smoker with precise temperature control.

Cookshack is the place to look to find the perfect smoker to cook up your mouth-watering Christmas ham. Visit our website to see everything we have to offer!

Preparing the Perfect Smoked Turkey for Thanksgiving

Are you looking for a fun way to spice up your Thanksgiving meal? Try our mouth-watering smoked turkey recipe with our state-of-the-art Cookshack smoker for an unforgettable holiday meal. 

Recipe

Prep time: 20 minutes

Cook time: 10 hours

Ingredients: 

  • 1 (10 pound) whole turkey, neck and giblets removed
  • 4 cloves garlic, crushed
  • 2 tablespoons seasoned salt
  • ½ cup butter
  • 2 (12 fluid oz.) cans cola-flavored carbonated beverage
  • 1 apple, quartered
  • 1 onion, quartered
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper

Directions: 

  1. Preheat smoker to 225-250 degrees F
  2. Rinse turkey under cold water and pat dry. Rub the crushed garlic all over the outside of the turkey and sprinkle with seasoned salt. Place in roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
  3. Smoke at 225-250 degrees F for 10 hours, or until internal temperature reaches 180 degrees F when measured in the thickest part of the thigh. Baste the bird every 1-2 hours with the juices from the bottom of the roasting pan.

FAQs About Smoking a Turkey

Is using a disposable roasting pan dangerous? 

A flimsy disposable roasting pan is more likely to buckle under the weight of a large turkey, possibly burning you in the process. Use a stainless steel roasting pan or handle a disposable pan very carefully. 

Is a fresh turkey juicier than a frozen one? 

This depends on personal preference. Consider getting a frozen turkey if you like to shop for Thanksgiving ingredients well before the holiday, and remember that a fresh turkey should be cooked within 1-2 days of purchase. 

Should I brine my turkey? 

Brining helps to avoid chewy, tough, and dry meat. Understanding the ins and outs of brining isn’t difficult once you know a few basic principles!

Our Cookshack Smokers

At Cookshack, we have an amazing variety of innovative smokers to help you get that delicious, smoky flavor every time! They’re easy to load, clean, and maintain and are also energy-efficient. Our smokers are made with special Spin-Glas insulation that’s surrounded by double-walled construction so the outside of the smoker is cool to the touch and safe for family. 

If you’re looking for the perfect smoker to cook up your delicious Thanksgiving turkey, Cookshack has a large variety to choose from. Visit our website to see what we have to offer!

How to Smoke Meat like a Pro

Last month, we helped you prepare for hunting season, and with a successful hunt comes a bounty of meat that you’re eager to smoke! Smoking is a delicate science that requires much more finesse than grilling burgers on a BBQ. Here’s a guide to smoking meat for a tender and delicious cut every time.

Brining

It’s a scientific fact that brining your meat keeps it from drying out during the smoking process! For optimal moisture retention and to combat an overly salty flavor, soak your meat in a brine, with sugar, molasses, and herbs & spices, for 10-12 hours before smoking. To make a good base, add three tablespoons of salt to one quart of water then throw in whatever else you prefer. 

Choose the Right Flavors

Each type of wood releases a unique flavor and aroma which affects the taste of your food. Mild woods, like apple and alder, are great for foods without a lot of seasoning, while strong woods like mesquite, hickory, and pecan are perfect for more heavily-flavored meats. 

Keep it Low and Slow

If you’re smoking over coals, don’t add your protein until the coals have hit their heat peak and developed a coat of white ash. You want the charcoal for its heat, not its flavor. Make sure there’s a gentle and consistent flow of smoke throughout the cook.

For long cooks, cooking over indirect heat is key. The meat juices and fat drippings will cool the embers over time and produce a bitter, dirty smoke, so you’ll want to keep big cuts of meat away from the flames while maintaining a temperature of about 225ºF.

Use a Water Pan

Smoking’s severe process tightens muscle fibers, squeezing out natural juices and drying out the meat. Using a water pan in your cooker can maintain the temperature, limit major fluctuations, and even out hot spots. The water vapor will also allow more smoke to stick to the meat, boosting its flavor and creating a smoke ring. Just be sure to refill the pan as needed.

Finish Off Right

Don’t wrap your meat in foil or remove it from the grill until the crust is caramelized. This is one of the best parts of smoked meat! Also, removing your smoked meat too early can lead to foodborne illness, whereas removing it too late can result in a bitter, dry cut. You want to cook it to the recommended internal temperature, no more or less.

The Recipes to Top It Off

Ground Venison Jerky

Ingredients:

  • 5 pound ground venison (may substitute ground beef)
  • 1/4 c. Tenderquick
  • 2 tbs. black pepper
  • 2 tbs. garlic powder
  • 2 tbs. Marjoram
  • 3 tbs. Worcestershire sauce
  • 1/2 tbs. cayenne pepper

Instructions:

  • Mix ground meat and seasoning. 
  • Roll out on wax paper to fit your smoker to 1/8 inch thick. 
  • Smoke for 2 hours at 140˚F. 
  • Remove from smoker and blot excess fat with paper towel. 
  • Flip meat over on new wax paper. 
  • Smoke for 1 additional hour at 140˚F. 
  • Remove jerky and cut into strips and serve.

Smoked Quail or Pheasant

Ingredients:

  • Sprinkle 8-10 quail or 2 pheasants, spit, with Cookshack Spicy Chicken Rub.
  • 1 chopped onion
  • 1 chopped sweet red pepper
  • 1 can chicken broth
  • 1 can cream of chicken soup
  • 1 can mushrooms or 1 lb. fresh mushrooms
  • ¼ c. cream sherry wine or apple cider
  • 1/8 tsp. Tarragon
  • 1/8 tsp. Ground lemon peel
  • Salt and pepper to taste

Instructions: 

  • Mix all ingredients and pour over meat in 9X13 baking pan. 
  • Smoke-cook for 3 hours

    at 225° with 2 oz. of apple wood.

If you’re looking for the perfect smoker to cook up the rewards of your big hunt, Cookshack has plenty of smokers for you to choose from. Visit our website to view what we have to offer!