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Grill Year Round with Cookshack

Summer is almost over but that does not mean the end of grilling when you use a Fast Eddy’s™ by Cookshack Pellet Grill.  The PG500 and the PG1000 models are very similar featuring the same cooking area, 4-zone cooking features, ash drawing, and warming drawer. These units are commercial quality, heavy duty, ruggedly built from stainless steel, and can be used year round. The PG1000 features an insulated lid and full shelf on the bottom, while the PG500 features a utensil holder, pellet drop feed system, and is non-insulated. Just make sure that you use a cover on your pellet grill if storing the unit outside.

Commercial Quality JPEG

We want to make it easier than ever for you to grill and smoke year round.  Now until, September 10, 2015 take advantage of our Promo Code: YEARROUND and receive 10%* off the MSRP of these units. Order online or call us at 1.800.426.0698.

PG1000

PG1000

PG500

PG500

Use these recipes for ribeye steaks and grilled spanish corn when you grill using our pellet grills.

Ribeye Steaks

Ribeye Steaks

Ribeye Steaks

Ingredients:

Method:

  1. Season steaks with Butcher BBQ Steak Seasoning
  2. Grill on direct side of pellet grill over medium heat (factory setting on the PG500 and PG1000) until desired wellness
  3. Remove and serve immediately
Grilled Spanish Corn

Grilled Spanish Corn

Grilled Spanish Corn

Ingredients:

Method:

  1. In a pestle and mortar (or food processor) pulverize the roasted garlic cloves, salt, pepper, and paprika
  2. Grill corn on direct side of pellet grill until well charred and warmed
  3. While corn is grilling; combine the garlic/spice mix and the mayo. Add the lime juice.
  4. Brush the garlic/spice mayo onto the warm ears of corn
  5. Sprinkle the corn with the queso fresco, cilantro, and more paprika, salt, and pepper
  6. Skewer the corn so it sits upright. Serve immediately.

For additional recipes for the Fast Eddy’s™ by Cookshack Pellet Grills check out our YouTube Channel or our Cooking Guide on our website.  Also, our professional sales team and customer service staff will be happy to talk with you about recipes, woods, or our equipment.  Feel free to call us at 1.800.423.0698.

*not available with any other discount or promotion

 

Side Dishes That Complement Your BBQ

Have you mastered the traditional barbecue cuts of brisket, pork butt,

and ribs but not the side dishes that will complement them? We can help you with that! Cookshack President/CEO, Stuart Powell, and Cookshack Commercial Sales Rep, Dave Mason, recently partnered with Sysco Chef, Ryan Parker, and created some great pairings.

Dave, Stuart, and Chef Ryan at the Cooking Demo

Dave, Stuart, and Chef Ryan at the Cooking Demo

Smoke St. Louis Style Ribs and pair them with Kale and Poppy Seed Slaw. Grill Ribeye Steaks and serve them with Grilled Spanish Corn. Smoke succulent brisket and then smoke potato salad for a non-traditional take on a classic summertime side.  For this post we will give the recipes for the ribs and slaw. We served these at several cooking demonstrations and they were a hit.

Sides that complement bbq

St. Louis Ribs

Ingredients:

Method:

  1. Pull the membrane off the back of the ribs and remove any excess fat
  2. Rub the ribs with Fast Eddy’s All-Purpose Rub on all sides
  3. Put the ribs in your smoker using hickory pellets or wood at 250°F for 3 ½ hours
  4. Remove from smoker and brush with Cookshack Mild BBQ Sauce, place the ribs back in the smoker for another 15 minutes
  5. Remove, slice between the bones, and serve immediately

    Kale and Poppy Seed Slaw

    Kale and Poppy Seed Slaw

Kale and Poppy Seed Slaw

Ingredients:

  • 5 lbs. of Apio’s Kale Blend (Green kale, Brussel Sprouts, Chicory, Broccoli, Green Cabbage)
  • 2 ½ C. Poppy Seed Dressing
  • 2 C. Toasted Pepitas
  • 2 C. Dried, Sweetened Cranberries
  • 1 C. Golden Raisins
  • 1 Green Apple Diced

Method:

  1. Toast the pepitas (pumpkin seeds) for 5 minutes at 375°F
  2. Core and finely dice the green apple
  3. Combine all dry ingredients
  4. Add the dressing and gently fold the dressing until incorporated well
  5. Keep chilled and serve within 24 hours

For more great recipes and cooking tips, check out the Cookshack YouTube Channel or the Cooking Guide on our website. Our goal is to make you the best barbecue and smoked food cook as possible!

 

 

Seafood Grill

Profits are Smoking in the Seafood Department

Profits are Smoking in the Seafood Department

Increase sales, customer base, bottom line profit by 50%, and reduce shrinkage in the seafood department by smoking near dated seafood using a Cookshack Smoker.

Cookshack Commercial Electric SmartSmokers® generate 100% payback in an average of 12 weeks. In some circumstances, it may take up to 6 months.  Just think of an ROI of 200% to 400% the first year after starting the our exclusive supermarket program!  The smoker pays for itself in about three months, and the smoker will last for generations.  Cookshack is the time proven industry leader in commercial smokers.

SM160, SM260, SM360

SmartSmoker® Electric Smoker Line

 

We have been “Smokin’ Made Simple” for over 53 years because we deliver old-fashioned barbecue the hi-tech way.  Cookshack Commercial smokers feature the new IQ5 digital, electronic controller:

  • 3-stage, 2-stage and

    meat probe cooking options

  • programmable, customizable cooking presets
  • alarm cycle
  • USB port for downloading up to 512 hours of cook time
  • hold cycle

    IQ5 Controller

    IQ5 Controller with Optional Meat Probe

Using the Cookshack SmartSmoker® Electric Smoker you can cold smoke or hot smoke signature items like Lox Style Salmon, lobster, and halibut.  The heating element(s) provide the heat in the smoker up to 300°F and the wood chunks smolder the wood in the wood box.  The result is moist, succulent seafood.  Adding smoked seafood to your product offerings is a win-win situation for you and your customers!  Here are some reasons why:

The Cookshack Commercial SmartSmoker® Model SM260 is ideally suited for cold smoking seafood. It is our most popular electric smoker.  It is 27”w X 31”d X 64”h and has a list price of only $6,875. Add the Cold Smoke Kit for only $143.75, and you have a versatile hot or cold smoking oven.

 

For more information call Dave Mason at 800-423-0698 ext. 201.

Old Fashioned Barbecue the Hi-Tech, Profitable Way

Cookshack

 Old Fashioned Barbecue the Hi-Tech, Profitable Way

Let Us Prove It

  1. A Cookshack Commercial Electric or Pellet-Fired Smoker in your supermarket will pay for itself and generate over $50,000 per smoker, per store, per year for decades, which is the life of a Cookshack smoker. Our program and training assure you the success you desire. When you do the math, 10 smokers generate over $500,000, 100 generate over $5,000,000, and 200 generate over $10,000,000 in NEW REVENUE.
  1. Do you want $5,000,000 in NEW REVENUE the first year? Cookshack’s guidance and training will build your profits in 6 areas within your store and elevate your standing in your market. Let your competition play catch-up.
    1. Hot foods case and family packs
    2. Hot Self Serve Case
    3. Cold Self Serve Case
    4. Meat and seafood overstocks
    5. Weekend Events
    6. Catering
  1. Each chain could generate over $5,000,000 in new revenue (100 smokers) every year for the life of the smoker. We are 100% successful when we work as a team with the grocer.
  1. These smokers are built to run 24/7 so serve barbecue year round in Cookshack smokers that are easy to operate and maintain.

    Pellet Smokers

    Commercial Rotisserie Family of Smokers

  2. Cookshack technology has eliminated the need for staying up all night tending a log-burning pit. With the Cookshack IQ5 digital controller, we have moved barbecue into the 21st  The IQ5 comes standard on all commercial smokers.  Take advantage of customizable pre-set cook settings, 3-stage, and

    2-stage smoke, cook and rest stages.  The IQ5 controller will record cooking temperatures when you use a FAT formatted flash drive in the USB port.

    IQ5 Controller

    IQ5

    Controller with Optional Meat Probe

  1. Accurate temperature control is a hallmark of Cookshack smokers, saving you time, and generating profits while delivering the highest quality of barbecue available.
  1. Old-fashioned customer service is important to us! A live receptionist is

    available to take your call during regular business hours. They will connect you with the right person for your needs.  Call Cookshack at 800.423.0698.  To see our smokers in actions, check out our videos on our YouTube Channel. Cookshack is here to make your barbecue and smoked foods a success!

Ribs = Summer Barbecue Fun!

Ribs = Summer Barbecue Fun!

Nothing says summer barbecue fun like fall off the bone, tender, meaty ribs.  Whether you prefer them sticky with barbecue sauce or with a dry rub and no sauce, ribs are a hit to share with family and friends.  Do you prefer pork or beef ribs?  Baby back ribs, spareribs, or St. Louis Cut?  With Cookshack it does not matter because we can cook them all! Cookshack has the RibRub and RibRacks that will make preparing and smoking ribs easy and delicious!

RibRub

Cookshack RibRub in two convenient sizes!

Our RibRub comes in two sizes:  10oz Shaker and 1 gallon container.  Cookshack RibRub is a ready-to-use rub which may be applied to meat before cooking.  It is a blend of savory herbs and spices which enhance the flavor of the ribs.  Sprinkle or rub on the meat for a real old-time pit barbecue glaze.  Apply 1-2 oz. or Rib Rub.

http://www.viagragenericoes24.com/como-se-toma-la-viagraoz. per slab of ribs.  Cookshack RibRub is gluten free.

Check out this video using RibRub to make babyback ribs to see how easy it is for you to use our RibRub.

To add capacity to your smoker when you smoke ribs, use a Cookshack RibRacks.  For example, the SmartSmoker® SM160 holds 15 racks of ribs but when you use the RibRacks you can load 24 racks of ribs into the SM160.  Load the seasoned and prepped ribs into the RibRacks and slide them right into your smoker. Using the RibRacks will decrease turnaround time in busy commercial kitchens by speeding the loading and unloading of slabs of ribs.  When one load comes out of the smoker, have a second set

of loaded RibRacks ready to put in.  The RibRacks are made of Nickel-plated steel. RibRacks are available for the following models:  Smokette Elite (SM025), SuperSmoker (SM045), Amerique (SM066), PG500, PG1000, SmartSmoker® models SM160, SM260, and SM360, and Fast Eddy’s™ by Cookshack models FEC100, FEC120, and FEC240.  Check out this video of the RibRack and RibRub in action!

RibRack loaded with Ribs

RibRack loaded with Ribs

 

 

How Can I Increase Profits for My Deli or Meat Market?

How Can I Increase Profits for My Deli or Meat Market?Differentiate and Upgrade your Grocery Store or Supermarket

Receive Thousands of Dollars in New Profit and New Customers

 “What Piece of Equipment Can Do All That?”

  • Cookshack has the perfect commercial smoker model to fit your space and capacity needs.
    • Electric or Pellet-Fired Models
    • Fixed Shelf or Rotisserie
    • For consistency, capacity, return on investment, ease of operation, and maintenance Cookshack smokers are unequaled.
    • Internationally used by thousands of restaurants, caterers, delis, and supermarkets
  • Cookshack smokers will add $50,000 profit per store, every year, and increase profit margins.
    • Competition quality barbecue, ribs, and smoked meat for hot and cold food sales.
    • Unlimited opportunities are available for carry out, catering, and bulk sales.
    • Drive holiday, seasonal, and fund raising sales.
    • Add new customers while improving customer loyalty.
SM160, SM260, SM360

SmartSmoker® Electric Smoker Line

How is this possible?

  • By utilizing Supermarket traffic to offer barbecue, ribs, and smoked meats in the hottest category in foodservice Run daily and store event specials.
  • Consistently produce and offer restaurant quality food that attracts new and current customers and keeps them coming back for more.
  • Reduce meat and seafood departments shrink by over 50% and add a variety of product for maximum consumer. A balanced meat inventory will increase

    sales.

  • Add or expand a take home a hot meal program and heat-and-serve meats in your cold case. Cold case meats are eligible for purchase with Food Stamps.
  • Smoking ahead for significant events expands smoker capacity. Use for planned store weekend events, catering, tailgating, holidays, and more.
FEC240 loaded with Ribs

FEC240 Loaded with Ribs using the RibRacks

Will this program work in my store?

  • You bet! Our extraordinary expertise will educate and motivate your staff. The quick start training program builds momentum that will achieve optimum potential in the shortest time possible.
  • Placing your order is just the beginning. Contact us at 1.800.423.0698 to start reaching your goals today!

When is the right time to start?

Start adding profit today! Smoked meat is a year round product.

What is the cost of operating a commercial smoker?

Knowing the cost of operating a commercial smoker is important for your business.  It is one of many factors that need to be considered in determining profit margins.  Cookshack smokers and charbroilers are efficient especially when you consider the amount of meat and vegetables that you can smoke during one cook cycle.  There design will not dry or shrink meat and will give you higher yields.

Below are two charts to consider in determing your energy costs using Cookshack commercial equipment.  These are based on average kwh figures and will vary depending on your geographic region.  The wood and pellet costs are based on Cookshack Wood Chunks and Pellets including average shipping costs. The first chart is based on using the equipment at the highest temperature settings available for that unit. This would be the maximum estimated cost

you would see using this equipment. The second chart is based on using the equipment at a lower or average rate of temperature for that unit. This would be most likely where the units would operate most of the time.

For the electric smokers, you use electricity to power the controller and unit while the wood is used for flavoring.  In the pellet-fired smokers and charbroiler, electricity is only needed to run the controller, fans, and augers.  The wood pellets provide

the heat and flavor.  Consequently, in the electric units the majority of the cost is from electricity and in the pellet-fired units the majority of the cost is from the pellets.

Cost of Operating Cookshack

Commercial Units

*using highest temperature settings
Electric Units Electricity Wood Total Per Hour Total for 12 Hours
SM160 0.08 0.25 0.08 1.21
SM260 0.16 0.50 0.16 2.42
SM360 0.32 0.75 0.32 4.59
Pellet Fired Units Electricity Pellets Total per Hour Total for 12 Hours
FEC100 0.05 0.50 0.55 6.60
FEC120 0.09 0.75 0.84 10.08
FEC240 0.09 1.00 1.09 13.08
FEC300 0.10 1.00 1.10 13.20
FEC500 0.10 1.50 1.60 19.20
FEC750 0.15 2.00 2.15 25.80
Charbroilers Electricity Pellets Total per Hour Total for 12 Hours
CB024 0.05 2.40 2.45 29.40
CB036 0.07 3.60 3.67 44.04
CB048 0.09 4.80 4.89 58.68
Cost of Operating Cookshack Commercial Units
*using average temperature settings
Electric Units Electricity Wood Total Per Hour Total for 12 Hours
SM160 0.06 0.25 0.06 0.97
SM260 0.12 0.50 0.12 1.94
SM360 0.24 0.75 0.24 3.63
Pellet Fired Units Electricity Pellets Total per Hour Total for 12 Hours
FEC100 0.04 0.30 0.34 4.05
FEC120 0.07 0.45 0.52 6.21
FEC240 0.07 0.60 0.67 8.01
FEC300 0.08 0.60 0.68 8.10
FEC500 0.08 0.90 0.98 11.70
FEC750 0.11 1.20 1.31 15.75
Charbroilers Electricity Pellets Total per Hour Total for 12 Hours
CB024 0.04 1.44 1.48 17.73
CB036 0.05 2.16 2.21 26.55
CB048 0.07 2.88 2.95 35.37

Other ways Cookshack commercial smokers are energy efficient include:

  • Tough double-walled stainless steel interior and exterior construction
  • 850°F Spin-Glas® insulation
  • Quick heat recovery

See the difference a Cookshack commercial smoker or charbroiler can make to your operation. No gas required!

No Gas

You will never need gas lines or tanks when you use Cookshack Smokers or Charbroilers!

10% off sale

Celebrate National BBQ Month with a Great Gift for Dad

Our equipment is passionately crafted in the USA for over 50 years at our manufacturing plant in Ponca City, OK.

Cookshack Residential Electric Smoker Line

The residential smoker line

The Smokette (SM009-2), the Smokette Elite (SM025), the Super Smoker Elite (SM045) and the AmeriQue (SM066) are our electric smokers that make it easy to add real wood smoke to your foods!  They are inexpensive to operate and energy efficient.  They use 2 to 4 ounce wood chunks and make the art of low and slow barbecue so easy!

PG1000 Pellet Grill

PG1000 Pellet Grill

The PG1000 and PG500 pellet grills feature 4-zone cooking and pellet broil technology.  Sear steaks, chops, chicken and burgers then finish on the indirect side for a full smoke flavor. Choose from four different flavors of food-grade wood pellets to use in the pellet hopper.  The automated pellet system and electronic controls give you consistency and flexibility.

 

FEC100 Pellet Smoker Oven

FEC100 Pellet Smoker Oven

The FEC100 is the choice of many championship BBQ teams and is guaranteed to hold enough barbecue for all your friends and family!  This unit features the new IQ5 controller for 3-stage smoking, cooking, and resting! The fuel source is environmentally friendly food-grade 100% wood pellets.

With a Cookshack smoker or pellet grill, you can celebrate BBQ every day!

barbecue restaurant

Have you thought about opening a catering business, a food truck, or a restaurant?

Have you thought about opening a catering business, a food truck, or a restaurant? Are you interested in taking barbecue or smoked foods to the next level?

If you have answered yes to these questions, Cookshack has the answers to make your business successful!  Register now for the July Fast Eddy Restaurant and Catering Class!  The class is held at the Ponca City Country Club in Ponca City, OK and our class uses their Commercial Kitchen.  The PCCC is located at 1101 N. Pecan. You will see how to cook on a Cookshack Charbroiler, FEC500 commercial pellet smoker, FEC120 commercial pellet smoker, and SM160 electric smoker.  All smokers used during the class will be available for purchase at a special rate for participants before or during the course!

Brisket Information from David Bouska

Brisket Information from David Bouska

The class has an intensive classroom portion and a hands-on portion.   If you want to handle meat,

rubs, and knives this is the class for you! Each student will learn how to select proper meat cuts and to trim the brisket, pork butt, ribs, and chicken.  Other topics of discussion include menu ideas, injecting and seasoning, plating and presentation, cook and hold techniques, food safety, brining, profitability and yields.  Recipes from the instructors are included.

Class attendees setup the serving line and serve the patrons of the PCCC

Class attendees setup the serving line and serve the patrons of the PCCC

It also includes set-up of a dinner service and working the serving line for the patrons of the Country Club.

Sampling Ribs from the SM160 and FEC500

Sampling Ribs from the SM160 and FEC500

The instructors are the legendary “Fast Eddy” Ed Maurin, BBQ Pitmaster TV Show Finalist and owner of the Butcher BBQ Stand, David Bouska of Butcher’s BBQ Competition Team, and Cookshack CEO/President Stuart Powell.  Each student will receive a binder with class materials, apron, supplies, and other goodies to take home.  It also includes three nights of hotel, meals, and a tour of Cookshack’s Manufacturing Facility.  The cost of this class is $850. The class dates are July 13th and 14th.  Classes will begin at 8:00am on Monday and Tuesday and we will finish around 7:30-8:00pm on both days. We have three airports within 110 miles of Ponca City, OK. They are the OKC (Oklahoma City Will Rogers World, OK), TUL (Tulsa International, OK) and ICT (Wichita Midcontinent, KS).

Class size is limited to 25 students, so enroll today!  For more information or to request a registration form, contact Christa with Cookshack at 800.423.0698 or email her at c_jones@cookshack.com.

 

 

 

 

 

Cookshack Offers the Best in the Business Support

Cookshack Support and Warranty

Are you having an issue with your Cookshack smoker and you are not sure where to start? We are here to help you out!

All of our Smokers/Pellet Grills/Pizza Ovens come with the same warranty.

  • 90 day parts and labor – parts will be replaced, and labor will be taken care of at no cost to the customer for the first 90 days of purchase
  • 2 year limited warranty – for the first two years after purchase, parts will be replaced at no cost to the customer, labor is not included after the first 90 days.

For the policies regarding the loss of warranty or voided warranty, please see our full Limited Warranty Policy and our Return Merchandise Policy. 

There is only one step to create a warranty claim.

Contact Cookshack’s Technical Support at 1-800-423-0698 and ask for Bill or Tony. You can also send an email to t_marlar@cookshack.com explaining your issue.

REMINDER: Always contact Technical Support before trying to place a warranty claim. Approval through Cookshack is required before any parts can be sent without cost to the customer.

Getting troubleshooting and technical support after purchasing your unit is easy.  Here are three options depending on your preference:

  • If you have technical skills, call Cookshack and the Cookshack technical support team will go through step-by-step troubleshooting with you over the phone.
  • Call Cookshack’s technical support to assist you in finding one of the 30 technicians we have in our system.
  • Find a service provider by selectin your city and state at http://www.cfesa.com/service_affiliate.asp. Any company with electrical or electronic services will be able to help you with your unit.

There are just a few things to keep in mind when looking at Cookshack warranty.

  • To make claim or request for the Limited Warranty, the original purchaser must notify Cookshack Customer Service for instructions as to the repair or replacement of the defective merchandise prior to attempting or contracting for repair of the oven.
  • The model number and serial number of the Cookshack Smoker Oven must accompany any request for service to the oven.
  • The Limited Warranty will not apply if the merchandise has been improperly installed, damaged due to abuse, misuse, misapplication, accident, or as a result of service or modification by any other than an authorized Cookshack, Inc. service agent.