Tag Archives: charbroiler

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 https://www.viagrasansordonnancefr.com/viagra-achat/ 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 prix cialis yvelines 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 cialis generique need gas lines or tanks when you use Cookshack Smokers or Charbroilers!

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 Trade Show Booth

Cookshack will be Coast to Coast in 2015 Attending Trade Shows

Cookshack will be going coast to coast in 2015 attending trade shows to display our smokers, charbroilers and pellet grills. Starting the year, we will be in Myrtle Beach South Carolina at the Hotel Motel Restuarant Supply of the Southeast (HMRSS) Show and finishing up in Orlando Florida at the International Association of Amusement Parks (IAAPA) Show. In between, we will be attending shows in Anaheim and Los Angeles, Las Vegas, Toronto, New York City, Chicago, Oklahoma City, Denver, and Kansas City.

Most shows will feature our electric smokers that use wood chunks to provide the wood flavor and our 100% wood-burning pellet-fired smokers, charbroilers, and grill. We also display accessories, cookbooks, spices, sauces, and rubs. Our professional staff will be on hand to help you find solutions and offer suggestions so that you will be the best for cooking barbecue and smoked foods! At these shows you will be able to meet Cookshack staff, Cookshack Distributors and Dealers and even Fast Eddy himself! Discover the taste of real barbecue! Sample succulent brisket, pork, ribs and salmon that was cooked and smoked in our units.

 

Cookshack Trade Show Booth

See the electric and pellet fired units at the shows

Serving Samples

Dealer Larry Hill is serving samples at the NRA show in Chicago

Customers at booth

It is a great time to see the equipment

FEC120 and Charbroiler

FEC120 and 24″ Charbroiler

Make plans to attend one of these events in 2015 or come and see us at our Manufacturing Facility and Home office in Ponca City, OK. Here is the list of shows that we will be attending. We would love to meet you!

Hotel, Motel & Restaurant Supply of the Southeast

NAFEM

Safari Club International Show (SCI)

The Restaurants Canada Show

International Restaurant Foodservice Show of New York (IRFSNY)

National Restaurant Association Show

Western Foodservice & Hospitality Show

Oklahoma Restaurant Association Show

WestEx 2015 – Colorado Foodservice & Restaurant Conference

American Royal BBQ Expo

Florida Restaurant and Lodging Show

International Association of Amusement Parks

For more detailed information on the dates and focus of these shows, visit our web page.

Charbroiler in Action

How is a Cookshack Charbroiler Different than Commercial Kitchen Grills?

How is a Cookshack Charbroiler different from most commercial kitchen grills?

Commercial grills are designed to cook foods at high temperatures using a griddle surface or cast iron grills.  Grills or charbroilers are common to most commercial kitchen operations.  To take your commercial kitchen from common or ordinary to flavorful and extraordinary, use a patented Cookshack Charbroiler.  The stainless steel Cookshack Charbroiler has unique features that will give your food the smoky wood-grilled flavor that your customers will love.

One difference is the Cookshack Charbroiler requires no gas lines or propane tanks.   The heavy-duty Cookshack Charbroiler is 100% wood-fired using food grade pellets.

Cookshack Commercial Charbroilers

Available in 24″, 36″ and 48″ sizes

 

48" Charbroiler under a hood at TS Fork Restaurant

48″ Charbroiler under a hood at TS Fork Restaurant

Chicken, ribs and steaks on the Cookshack Charbroiler

The Charbroiler uses wood pellets to add wood flavor to chicken, ribs, steaks and much more.

 

 

 

The pellets are introduced into the firepot by an auger that requires a small amount of electricity to operate.  The electronically controlled system knows exactly when to add pellets to keep the temperature consistent.  The front, middle and back of the heavy duty cast iron grates distribute heat evenly for consistent grill marks each time.

With three temperature settings that range from 250°F on low to 700°F on high, the Cookshack Charbroiler is easy to operate and control.  No special training is needed for the kitchen staff so your cooks and chefs can concentrate on the quality of the food and not controlling the fire or heat.he pellets waft wood smoke over your steaks, burgers, and seafood cooked on the Cookshack Charbroiler that is not possible when using a gas or electric grill.  Using pellets not only adds flavor to the food you prepare but pellets also burn down cleanly.  Typically, the pellets leave less than 3% ash content in a convenient pull out drawer that is easily accessible.  Cleaning the heavy duty cast iron grates is easy when you use the included specially designed tool to remove the grates.

Another great feature of the Cookshack Charbroiler is the convenience of being able to plug it into a standard receptacle to use at an outside patio.  No need for gas lines or propane tanks.  Just roll it into place, inside or outside, and it is ready to go.  Many customers build it into an outdoor kitchen so their customers can experience the food being prepared alfresco.  Caterers use the Cookshack Charbroiler at off-premise jobs, so the food is hot and fresh.

Available in 24”, 36” or 48” models, consider adding a Cookshack Charbroiler to your commercial kitchen to turn your operation into a smoking success!

Do you test commercial smokers before shipping?

For over 52 years Cookshack has placed quality as a high priority in manufacturing all of our smokers, pellet grills and charbroilers.  Each unit undergoes testing before packaging for shipment.  The Final Assembly Teams in each of the production lines conducts the tests.  Documentation of these tests is on an inspection sheet that is unique to each unit.  The employees involved sign off on their craftsmanship.

Tests that are common to all of our units are the Hipot test, a Ground Continuity Test, and electronic controller test.  Hipot is an abbreviation for high potential and is a term given to a class of electrical safety testing instruments used to verify electrical insulation.  Ground Continuity Monitor is used to measure the electrical continuity of the circuit’s path to ground.  Testing of the electronic controller is done by making sure each button functions properly and lights up on the digital display.

Hipot test

Final Assembly worker is doing the Hipot test

Electronic Controller Test

Testing the electronic controller to make sure it functions properly

Each electric smoker in our SmartSmoker Line (SM160/260/360) and each smoker in our Fast Eddy’s™ by Cookshack Line (FEC100/120) are tested by a process we call “running out.”  Power is supplied by plugging in and testing the unit to make sure that is can reach temperature and go into the hold cycle.  All units, except for the SM160, have wood added to them to make sure they smoke properly.  The electric smokers are testing for approximately 20 minutes at 190°F and then a hold temperature of 255°F.  The pellet-fired smokers are tested up to 340°F for approximately three hours and then put into a hold cycle.  Cookshack has a separate room in the production area to run out the units.

Run Out Smoker Testing

Running out a unit before packaging

The Charbroiler line (CB024/036/048) is tested by powering the unit and setting the factory settings on the controller.  It is run for 30 minutes to ensure that the ignitor, draft fan, and auger is running properly.

The Fast Eddy’s™ by Cookshack Rotisserie models (FEC300/500/750) undergo additional tests.  The first test is a weld test.  The bottom of the smoker is filled with water to make sure it does not leak.  Then the wiring is checked by plugging the unit in to check the switches, foot pedal, motors, ignitors, and smoke evacuator.  Testing is completed to make sure that it can get up to the proper temperatures and the rotissiere is working properly.  The unit is set to 424°F, and when the unit reaches over 400°F, it is shut down.  This process takes a little over an hour.

The trailer (FETR) for the Fast Eddy’s™ by Cookshack Rotisserie models is tested by plugging it in to make sure all the wiring and lights are working properly.