Tag Archives: Cookshack smoker

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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.

 

 

 

 

 

Get Ready for Barbecue Competition Season!

Brisket

Brisket for People’s Choice that was smoked in the FEC500

Are you ready for barbecue competition season?  Have you been practicing in the off-season (for those of you that have an off-season)?  One important thing that may help you to up your game is a consistent smoke flavor.  We are having a two-day promotion to help you with that!  March 30th and 31st you can save 15% off the regular price of our bags of 20 lb. pellets.  Also included is 15% off the new Smoke Enhancer for all of our FEC models.  To take advantage of this great offer, use Promo Code GETREADY when you order online or call us at 1.800.423.0698.  This offer is not valid with any other promotions or discounts.

To help you prepare and take your entries to the next level, we are introducing a new product, the Smoke Enhancer.  If you have been wanting a deeper, more intense smoke flavor when using our pellet smokers, this may be the solution. The Smoke Enhancer fits directly over the fire pot.  Model PA026 fits the FEC100/120/240/300 and Model PA025 fits the FEC500/750.  Add pellets, small wood chunks, wood chips or other flavor enhancers such as garlic or rosemary to it.  Check out this video to see how we used this smoke enhancer in the FEC120 on beef short ribs.

Our food grade wood pellets are the fuel and flavor source for all of our Fast Eddy’s™ by Cookshack pellet smokers and grills.  They come in four flavors: hickory (WD300), mesquite (WD304), oak (WD306), and fruitwood (WD302).  Get consistent smoke flavor each cook with our high quality, low ash producing pellets.

One tip to help you stay organized and get ready for the cook-off, make a checklist of must have essentials and load these items in plastic tubs.  After each cook-off, check what you need to replenish and restock, so it is ready to go for the next adventure!  All of us here at Cookshack are looking forward to our first cook-off.  We look forward to seeing you on the barbecue trail in the near future!

Cookshack Competition Team

Butch, Jessica, and Stuart at the Cherokee Strip Cook-Off in Ponca City, OK

 

Cookshack Releases New IQ5 Controller

Cookshack’s innovative technology for smoker ovens will change the face of barbecue with the release of the new IQ5 Controller.

The IQ5 controller is the newest technology in commercial cooking, smoking, and holding. Restaurants, food trucks, and backyard chefs alike enjoy sleep with the ability to set a smoker, leave and come back in the morning with a day’s worth of smoked foods.

The IQ5 controller allows for up to three stages of cooking, including smoke, cook and hold steps. Since pellets produce more heat under 180°F, all three of these stages are important. The smoke stage adds the smoke flavor, the cook stage gets foods to their required internal temperatures while the hold stage allows the meat to stay hot while sitting in the smoker until the food is ready to be served.

IQ5 Controller on SM260

The new IQ5 controller on the SM260

Consistency is easier than ever to achieve. The IQ5 controller includes a digital readout, meat probe attachment, up to three stages of cooking options and USB port to download and keep track of cooking cycles. With the IQ5 controller, you have the option to download your smoking, cooking and holding logs to a FAT formatted USB flash drive. The IQ5 Controller will maintain 1023 cycles which is 512 hours of cook time.  This controller is standard equipment on Cookshack commercial smoker ovens with a capacity of 100 to 750 pounds.  Options are available for upgrading your current equipment from the IQ4 controller to the new IQ5 controller.

The Cookshack IQ5 Controller also has, for the first time in Cookshack history, the ability to program your own pre-set buttons. Eight pre-set buttons come programmed with standard meat cuts such as brisket, ribs, and prime rib.  However, changing the presets is as easy as setting your times and temperatures then pressing the coordinating pre-set in less than five seconds! Set yourself apart from the competition with this great new feature.

For more information about the new IQ5 Controller or any Cookshack Commercial or Competition Smoker, please give us a call at 1.800.423.0698.  You can also view a video on our Cookshack YouTube Channel or website to see the new controller in action!

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.

Cover Up Your New Smoker or Pellet Grill

Winter is upon us in full force so make sure you protect your new smoker or pellet grill with a cover. A quality product made in America, Cookshack works hard to find vendors in the USA for our parts and accessories. These covers are custom made to fit our smokers and pellet grills. Made of 600 denier Solution Dyed Polyester, which is commonly seen in the marine industry; the cover will stand up to outdoor applications. This material has inherent UV properties and is mildew resistant. The urethane coated polyester fabric makes the covers easy to clean, abrasion resistant and is environmentally friendly. Durable and reliable these covers will last due to the double needle construction.

Cookshack LogoFast Eddy by Cookshack Logo

Each cover is black with a 3″ tall x 5″ wide Cookshack logo or Fast Eddy’s™ by Cookshack sewn into the cover so you can display your smoker with pride! To help you to lengthen the life of your smoker, invest in a cover today! Cookshack is having a sale on all covers for 3-days only starting on January 13, 2015 and ending on January 15, 2015. Order online or call us at 1.800.423.0698 and use the Promo Code: COVERS to take advantage of the discount. The covers will be 15% off the regular price, and this offer cannot be combined with other discounts or promotions.

SM160 Cover

SM160 Cover

PV028 PG500 Cover

PG500 Cover

FEC100 Reverse Cover

FEC100 Reverse Cover

 

Covers are available for the following models of smokers and pellet grills: Smokette SM009-2, Smokette Elite SM025, Super Smoker Elite SM045, Amerique SM066, Fast Eddy’s™ by Cookshack FEC100, Fast Eddy’s™ by Cookshack FEC120, SmartSmoker SM160, Fast Eddy’s™ by Cookshack PG500 and Fast Eddy’s™ by Cookshack PG1000. Covers are also available for fitting on smoker models attached to our carts. We also have covers available for older models of smokers that are no longer being produced. To find out which cover you need, refer to the list below:

Unit Model #            Cover Part #

SM009-2                                  PV037

SM009-2 with Cart                PV038

SM025                                     PV031

SM025 with Cart                   PV033

SM045                                    PV032

SM045 with Cart                  PV034

SM066                                   PV036

SM066 with Cart                  PV035

SM160                                  PV023

FEC100                                 PV024

FEC100  Reverse                 PV030

FEC120                                 PV027

PG500                                   PV028

PG500 with Shelf                PV028ws

PG1000                                PV039

Older Model Smoker Covers:

SM008/009                          PV020

SM008/009 with cart         PV022

SM066 old style                 PV029

SM050/055                         PV021

Be sure and take advantage of this special offer by January 15, 2015! Call us at 1.800.423.0698 if you have any questions or to place your order! Just mention Promo Code: COVERS!

Eight Resolutions your Electric Smoker will Appreciate!

Need ideas for New Year’s resolutions?  Let us help you with these suggestions for maintaining your Cookshack electric emoker.  Keep your Cookshack electric smoker running like new by following these simple steps!

  1. Oil hinge and latch pins twice a year. Use lightweight oil on the pins to prevent binding.
  2. Clean door switch.
  3. Check electrical plug and wire for any wear or damage.
  4. Clean grills and racks. Scrape and wash them with soap and water.  Or better yet, run them through the dishwasher.
  5. Scrape loose grease and scale from walls with a plastic flat edge scraper.
  6. Line the bottom of your smoker with heavy duty aluminum foil for easy cleanup. Make sure the drain hole is open at all times! Remove all grease from the interior of the smoker using paper towels or cloths. Ensure that you do not use caustic cleaners!
  7. Clean drain hole, plug and pan after each use.
  8. Always clean the wood box of wood and ash remnants before restarting the oven! Douse with water before discarding!
SM160, SM260, SM360

SmartSmoker® Electric Smoker Line

Do you need a visual of these maintenance tips?  Check out our How-To Videos on our Cookshack YouTube Channel or on our website on the Video Cooking Classroom.  We believe in Smokin’ Made Simple which also includes maintaining your equipment!

Cookshack Residential Electric Smoker Line

The residential smoker line

Of course, the professionals in our Sales and Customer Service departments are available to chat with you for other tips and suggestions!  Give them a call at 1.800.423.0698.  You can also get great ideas and tips on the Cookshack uncensored forum.

Ribs being prepped for the smoker

Cook on Fast Eddy’s by Cookshack pellet-fired smokers!

KCBS Judging Class

Class participants during the KCBS Judging section of the Class

Here’s your chance to cook on Fast Eddy’s by Cookshack pellet-fired smokers!

Sign-up for Fast Eddy’s Competition BBQ Cooking Class and you can!  The class uses the Fast Eddy’s by Cookshack pellet-fired FEC100, FEC120, PG1000, 24” Charbroiler and the FEC rotisserie smokers.   Taught by Legendary Pit Master Ed “Fast Eddy” Maurin and BBQ Pitmaster TV Show Finalist and World Food BBQ Champion David Bouska of Butcher BBQ Team, they will be demonstrating their personal competition cooking techniques.  These techniques have been used to win numerous grand championships all over the USA.

This hands-on class is designed to show you how to prepare and cook the four KCBS categories: pork ribs, pork butt, brisket and chicken and how to make a presentation box using parsley and lettuce. It also includes a complimentary KCBS Certified Judging Class that will teach you exactly what the judges are looking for when judging barbecue competition entries. You will also become a KCBS Certified BBQ Judge and KCBS member for an entire year.

The cost of this class is only $400. It includes all meals on Friday; breakfast and lunch on Saturday; all cooking supplies and meat; tour of the Cookshack manufacturing facility; one-year membership in the KCBS (Kansas City Barbecue Society); one year membership as a KCBS Certified BBQ Judge; one year subscription to the KCBS Bullsheet; and a Fast Eddy’s tote bag filled with the following: monogrammed Fast Eddy’s by Cookshack class apron, Cookshack Barbecue Sauces (Mild & Spicy), Cookshack RibRub, Cookshack Brisket Rub, Cookshack Spicy Chicken Rub, Fast Eddy’s Championship Seasoning, Butcher’s Pork Injection, Butcher’s Beef Injection, a binder with class recipes and blank paper and pen for taking notes.

Held at Pioneer Technology Center in Ponca City, OK on Dec. 5th & 6th, the judging portion will be on Friday, Dec. 5th, from 9:30am-2:00pm, with registration beginning at 9am. The competition cooking section will start on Friday from 2:30-5:00pm followed by a dinner prepared by Cookshack at 6:00pm. The class will continue the next morning at 8:00am and should conclude by 4:00pm.

To register for the class, please contact Dara Marlar at d_marlar@cookshack.com or 800-423-0698 and request a registration form. Classes are limited and are filled on a first come first serve basis.

Judging BBQ

Each student judges and samples the 4 major categories.

Ribs being prepped for the smoker

Each class member prepares a rack of ribs like competition cooks do. They are cooked and then we eat!

presentation boxes

Students learning how to make parsley and lettuce presentation boxes

Instructors

Class Instructors Fast Eddy Maurin and David Bouska do not hold back on their techniques

Tote Bag

Each class member gets a tote bag filled with Cookshack spices and sauces.

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.