Monthly Archives: February 2015

Need Options for Smoking Foods?

Cold Smoke Kit and RibRack

Do you own a smoker and need more options for smoking foods? Cookshack has the answers you need! We offer a full line of accessories to fit our smokers and grills, including cookbooks, sauces, spice blends, and rubs. These products are designed to make you the best barbecue cook ever! Looking for accessories? All Commercial Smoker Accessories are now on sale for three days starting February 24th and ending February 26th. Use Promo Code: FEB3DAY to save 15% off the regular price when you order online or by phone.

Do you want to make smoked cheeses, lox-style salmon, pork belly, and nuts? We offer the Cold Smoke Kit that will turn your smoker into a cold-smoking machine. The Cookshack Cold Smoke Kit is crafted of stainless steel and contains an insulated baffle, smoke box, and instructions for use. Check out this recipe for cold smoking salmon.

RibRack

RibRack

Seafood Grill

Seafood Grill

The Cookshack RibRacks and Seafood Grills are additional options to make it easier to smoke large quantities of ribs, vegetables, and fish. The RibRacks decrease turnaround time in a busy kitchen by speeding up the loading and unloading of slabs of ribs. The seafood grill has a fine mesh to help fine or delicate items fit perfectly in the smoker. Cookshack Jerky Rods, for the electric smoker, are handy for hanging strips of meat in the smoker or to use when making kabobs. For instructional videos and to see these accessories in action, check out the Cookshack YouTube Channel and get inspired!

brisket

Meat probe

The Cookshack meat probe is simple to use. Plug in the meat probe into the connector on the IQ Controller, run the cord through the door seal, and attach the end of the probe through the meat. Then just set the temperature on the controller to cook the product to the internal temperature that you need. The smoker oven will automatically drop to a hold temperature once the target temperature has been reached. This really makes smoking any item as simple as possible.

If you have questions about any of these products, please give us a call at 1.800.423.0698, and we will be happy to assist you. Do not delay in ordering any or all of these great accessories designed for Cookshack smokers. The 15% off sale is for three days only! Remember to use Promo Code: FEB3DAY when you place your order. This offer cannot be combined with any other promotion or discount!

What are the Requirements for Venting Commercial Smoker Ovens?

Smoke Evacuator for FEC300/500/750

Smoke Evacuator for FEC300/500/750

 

 

 

 

 

Cookshack Pellet-Fired Smokers

Ventilation is required for the proper operation of Cookshack commercial smokers. When planning your flue, it is important to remember several factors:

  • It must draw air naturally throughout the flue.
  • Clean the flue every six (6) months.
  • One (1) inch clearance from combustible materials.
  • The flue should not have more than two (2) ninety-degree elbows in it and should not be longer than thirty (30) feet.

A small amount of smoke will escape from the top of the oven and from around the door. Consult your local authorities to determine which method meets your local codes:

  1. A Cookshack Smoke Evacuator can be used to remove the smoke from the Models FEC300SS, FEC500SS, and the FEC750SS. The evacuator consists of a set of louvers that open when the smoker doors are opened. It operates by drawing smoke from inside the oven and venting it out the top of the unit. It requires a ten (10) inch pipe, minimum 24 gauge with mushroom type fan (minimum 280 cfm) mounted on the roof (not provided by Cookshack).  Pipe needs three (3) inches of clearance from combustibles.  The fan must run on a separate electrical circuit from the smoker.  It is the customer’s responsibility to attach an updraft fan to the evacuator to remove the smoke from their building.
  2. The Cookshack Flue Collector is a filtered flue hood that attaches to the flue system that sets over the exhaust tube on the smoker. Some fire marshals require this higher level of exhaust.  The Flue Collector is designed to remove more smoke, grease and ash.  The Cookshack Part Number is PA005.  This is intended for our Models FEC300SS, FEC500SS, and the FEC750SS.
  3. Install the optional Smokehood from Cookshack for Models FEC120 and FEC240 only. The stainless steel Smokehood incorporates a removable grease filter and an exhaust fan. It mounts directly on top of the smoker and removes the smoke vented during ordinary cooking.
  4. For any commercial pellet-fired smoker, adequate makeup air is required for safe operation. It is the responsibility of the smoker owner to maintain essential combustion air at all times during operation of the unit.
    • Maintain positive airflow through the combustion chamber for safe and proper operation of the unit
    • Burner air flow may be affected by one or more of the following factors:
      • Improper flue installation
      • Inadequate makeup air for hood system or exhaust fans
      • Competing hood systems or ventilation in the building
      • Extreme drafts or inadequate clearance

 

PA001

Smokehood for Cookshack Commercial Smoker SM160

PA001 OnSM160

Smokehood attached to the SM160 Cookshack Electric Smoker SM160

PA002 Back

Back view of the PA002 Smokehood for the SM260 Electric Smoker

 

 

 

 

 

 

Cookshack Electric Smokers

Cookshack recommends three (3) primary methods for venting.

  1. Place the smoker oven under a Class 1 or Class 2 hood. For specific details on a Class 2 hood, consult your local authorities. Some regions will have different regulations about hoods and venting.
  1. Direct vent the oven. The oven can be direct vented by using a flue that is a minimum five (5) inches in diameter, type “L” pipe. It is to extend three (3) feet above the highest point where it passes through the roof.  It also needs to be at least two 2 feet higher than any portion of the building within ten (10) feet or in accordance with state and local fire codes.  A rain cap must be utilized on a flue exhaust.
  1. Install the optional Smokehood from Cookshack. The stainless steel Smokehood incorporates a removable grease filter and an exhaust fan. It mounts directly on top of the smoker and removes the smoke vented during ordinary cooking.  Smokehood part numbers PA001, PA002, PA003.

For additional information about Cookshack Commercial Smokers or venting requirements, call Cookshack at 1.800.423.0698.

 

Get Ready for BBQ Competition Season

Now is the time to get ready for BBQ competition season.  With the Fast Eddy’s™ by Cookshack FEC100 100% wood burning, pellet-fired smoker it makes it much easier to get to the winner’s circle.  The FEC100 has plenty of room for all four major meat categories used in KCBS sanctioned BBQ competitions.  Now with the new Cookshack IQ5 Digital Controller, you have the ability for 3-stage cooking, 2-stage cooking and probe mode cooking.  Also, the ability to download your cook cycles onto a FAT formatted USB drive.  Add the optional meat probe, and cook all of your meats just the way you want them.  The FEC100 features four 23” x 17” shelves, double-walled construction surrounding 850°F Spin-Glas insulation for superior heat retention and is ruggedly built of stainless steel.

FEC100 with four shelves

The FEC100 features 4 nickel-plated steel 23″ x 17″ shelves

Cookshack has made it easier to buy the pellet smoker that legends on the competition circuit use and compete with every weekend!  February 11-13th use Promo Code:  FECLOVE and you will receive FREE FedEx Priority Freight when you purchase an FEC100 direct from Cookshack.  This is a significant saving! Order online, enter the Promo Code and select FedEx Priority Freight when you order or call Dave at 1.800.423.0698 to place you order.

The FEC100 is not the only weapon to use to help you get to the winner’s circle.  Try using Fast Eddy’s Championship Seasoning on your chicken, pork, brisket, and ribs to capture the judge’s attention!  It is Kosher and Pareve Certified. Available by the bag or case, these 2 lb. bags will elevate the flavor when mixed with authentic smoke flavor of your pellet smoker. Give the seasoning a try and save 15% off the regular price.  Use Promo Code: FE15 when you order online or by calling Cookshack direct at 1.800.423.0698.

Fast Eddy Rub

Fast Eddy Championship Seasoning

Act now because this promotion is available February 11-13, 2015 only! Rememer to use Promo Code: FECLOVE for FREE FedEx Priority Freight on an FEC100 purchase or Promo Code FE15 to save 15% off the regular price of Fast Eddy’s Championship Seasoning.  Call or order online today!

This offer is not valid with other promotions or discounts!

 

Food Grade Pellets

Why should you use 100% food-grade wood pellets?

Why should you use 100% food-grade pellets in your pellet grills and smokers?

Cookshack barbecue pellets are made from hardwoods that contain fewer resins and the pellets are produced in a controlled process to ensure a food grade product.  Our food grade pellets are made by pulverizing and drying hardwood sawdust and extruding to an uniform density through a rotating die under enormous heat and pressure (250° F @ 3,000 PSI).  The pellets get their shape from the naturally occurring lignin in the wood.  The pellets are cooled and placed in 20 lb. bags.

Food-Grade Pellet Specifications are:

  • ¼” Diameter
  • ½” – 1” Length
  • 100% Hardwood Content
  • 40-46 lbs/cubic feet Density
  • 6 to 8% Moisture Content
  • 8,000 – 9,000 btu/lb
  • 1% of less Ash Content
  • Bark Free

 

Food Grade Pellets

Food Grade Pellets

Food grade pellets contain fewer fillers and have less moisture content and ash than pellets used in wood burning stoves and furnaces. Pellets used for stoves and furnaces will also sometimes contain a gluing agent or something to bind the pellets together that is not food grade quality as required by the USDA. Pellets manufactured for wood stoves are available in two grades:  premium and standard.  Standard pellets are made from forest waste and contain branches and bark. You want to look out for bark content because bark content in pellets affects the BTU. Performance quality is vital to get the right results!

Food grade pellets are clean-burning that produce very little ash with a low creosote buildup.

Cookshack offers four food grade pellet flavors (all pellets are 60% oak and 40% flavor, oak pellets are 100% oak wood) in 20 lb. Bags:

  • Hickory – most popular hardwood that gives a sweet, smoky traditional Southern-style flavor
  • Mesquite – has a stronger woody taste and complements duck, lamb and beef
  • Oak – works with pork, red meat, fish, and game meats; it is more subtle than hickory and stronger than fruitwoods.
  • Fruitwood – mixes well with veal, poultry, and pork
Food Grade Wood pellets

Food Grade Wood pellets

Quantity discounts are available.  Pellets are easily obtainable, inexpensive and easy to store as compared to traditional logs.  We recommend storing pellets in a dry well-ventilated area.  Do not store wood pellets near potential ignition sources.

Food grade wood pellets burn more efficiently than raw wood used in stick burner pits.  Wood pellets are a superior cooking technology, providing the best cooking platform for barbecue recipes.

In order to maintain your warranty in Cookshack products, food grade pellets must be used in the units.