Tag Archives: commercial

Commercial Quality for a Long Life Span

Lifespan of Cookshack Commercial Smokers

Lifespan of Cookshack Commercial Smokers

Lifespan of Cookshack Commercial SmartSmoker® Electric Smokers

  • The overall life of the smoker oven is 30 years.
  • No service call expected the first 7 years.
  • The first item to replace would be the heating element.
  • Replace IQ5 controller at approximately 12 years.
  • Average cost

    of operating the a SM260 unit is approximately $4/day

    IQ5 Controller on SM260

    The new IQ5 controller on the SM260

Lifespan of Fast Eddy’s™ by Cookshack Commercial Pellet Fired Smoker Ovens

  • The overall life of the smoker oven is 30 years.
  • No service call expected the first 2 years.
  • The first item to replace would be the igniter.
  • Replace bearings in rotisserie at approximately 5
  • Replace IQ5 controller and a various other parts at approximately 12 years.
  • Average cost of operating the FEC300 unit is approximately $16/day

    FEC300 Rotisserie Smoker

    FEC300 Rotisserie Smoker

Cookshack Food Grade Wood Pellets used in FEC smokers

Environmentally Friendly

  • Cookshack Pellets are produced from recycled sawdust and no trees are cut to make them.
  • Naturally occurring lignin in the wood binds

    the pellets into their shape.

  • Not all pellets will produce the same results or are manufactured with the same low environmental impact. Use Cookshack pellets to ensure you are being as green as possible.

Health Department Friendly

  • Pellets are a processed wood product in 20 pound bags that are easily stored indoors or out.
  • They do not create a home for rodents or bugs like are found in wood piles.
  • Clean burning and easy clean to clean. Only 8 oz. of ash is produced for every 40 lbs. of pellets burned unlike messy stick burners.
  • Cookshack pellets are 100% wood, food-grade pellets specifically produced for use with food.

Flavor Friendly

  • Pellets eliminate creosote and gas flavor in the smoked meats.
  • Mix flavors in the pellet hopper to create a signature profile.
  • Multiple flavors of pellets to choose from.
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 viagra sans ordonnance hours fo 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 please contact:

Galen Slifer, Cookshack https://www.acheterviagrafr24.com/acheter-viagra-sans-ordonnance/ Supermarket Specialist

Email:  g_slifer@cookshack.com

Cell Phone:  816.456.2354

Office Phone: 800.423.0698 Ext. 238

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!

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.
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 levitra highest dose 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 https://www.acheterviagrafr24.com/vente-viagra/ 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.

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.

 

 

 

 

 

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.

 

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.

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.

Introducing the FEC240 Commercial Pellet Smoker Oven

Cookshack announces the FEC240, the newest Commercial 100% wood-burning pellet-fired smoker oven. Cookshack is the only manufacturer of Commercial Grade 100% wood-burning pellet ovens.

The Fast Eddy’s™ by Cookshack FEC240 uses the new Cookshack IQ5 electronic control system for 3-stage cooking and the ability to download cooking data onto flash drive. The FEC240 has a small footprint with a high capacity to smoke or barbecue products, so it is the perfect choice for large scale operations. The FEC240 will fit through a 36″ standard door so it is perfect for compact kitchens where space is a premium.  With no gas lines to worry with, it is easy to install in your commercial kitchen. It features an offset firebox and a convection fan to circulate smoke and heat for steady temperatures throughout the unit. It is NSF and USDA approved and Warnock Hersey and ETL Listed Commercial Cooking Equipment in USA and Canada.

FEC240 with door closed

FEC240 can hold up to 250 lbs. of pork butt

 

Controller

How It Works

The digital controller includes programmable, customizable cooking pre-sets, alarm cycle, 16 character LCD display, and USB port for downloading up to 512 hours of cook time onto a FAT formatted USB flash drive.

Heat is supplied by 100% wood pellets which eliminates large heat fluctuations that dry and shrink the meat. Oven temperature range is from 140°F to 350°F

The IQ5 controller electronic time/temperature control system features 3-stage, 2-stage and probe mode cooking options

Meat drippings exit the bottom of the smoker into a removable drip pan for a clean, safe operation

An optional meat probe allows the user to set the smoker to a desired internal meat temperature and then automatically cycles into a hold when the temperature is met

Efficient

Pellets

Tough double-walled 20-gauge stainless steel construction surrounds 850°F Spin-Glas® insulation for superior heat retention

Heat and Flavor source is 100% food grade wood pellets which are controlled by a fully automated wood pellet system.

The FEC240 runs on 7 amps @ 120VAC, which means pennies per hour operating cost

Clean burning wood pellets produce very little ash, with a low a creosote buildup. Danger of fire from removing hot ash and embers is eliminated, unlike stick burning smokers that require removal of live coals.

Pellets are easily obtainable, inexpensive, available in a variety of flavors and are easy to store

 

FEC240 with door open

This unit has 8 nickel-plated shelves that are 23″ x 17″

FEC240 Fan

Convection Fan helps circulate smoke and temps to improve yields

FEC240 Firebox

Firebox for pellets

The eight (8) nickel-plated steel shelves can hold up to 250 lb. of pork butts, 240 lbs. of brisket, 180 lbs. of ribs, or 60 whole chickens. The unit comes standard with a Cookbook, Operator’s Manual, 80 lbs. of pellets, Pre-installed casters, drip pan, side racks and a Cookshack Spice Kit. It is a no risk purchase because the FEC240 is covered by a two-year limited warranty and Cookshack’s 30-Day Money-Back Guarantee. Call our professional sales team for more information at 1.800.423.0698.