Tag Archives: FEC240

FEC500 on Trailer

Cookshack Award Winning Smokers on Sale!

Cookshack Award Winning Smokers are on Sale!

FEC300/500/750

FEC300/500/750

FEC120

FEC120 holds 20 lbs. of pellets in the hopper.

FEC100 Pellet Smoker Oven

FEC100 Pellet Smoker Oven

FEC240 with door closed

FEC240 can hold up to 250 lbs. of pork butt

The American Royal has just ended and the Jack Daniels Championship is getting ready to start. Cookshack will help you prepare for these events next year.  October 13-20, 2015 all of our competition sanctioned, commercial listed Fast Eddy’s by Cookshack Pellet Smokers are on sale! This includes models:

Also included in the sale is the Trailer (FETR) for the FEC300, FEC500, and FEC750. These units will help you get you to the winner’s circle!  Just mention Promo Code: WIN when you place your order with the Cookshack courteous and professional Sales Team. You will save 10% off the list price!* You can also order these units online at www.cookshack.com. The Fast Eddy’s by Cookshack Pellet smokers are the choice of many teams on the competition circuit.

David Bouska

Butcher BBQ with FEC100

Team JIggy Piggy

Bob with Jiggy Piggy at the 2013 American Royal

David Bouska of Butcher BBQ, Dana Hillis of Big Papa’s Country Kitchen, Bob Fite of Jiggy Piggy, and Todd John’s of Plowboys BBQ have competed using Cookshack units for years.  David won the 2012 BBQ contest at the World Food Championship in Las Vegas and was featured on the BBQ Pitmaster show using the FEC100.  Todd John won the American Royal in 2009 using his FEC100 and this past year at the American Royal he used his FEC500 to vend food and to compete in the Open.  Other notable teams that use the Cookshack units are Diva Q, GQue, Rhode Hog BBQ, Pork Patrol BBQ, Extra Mile BBQ, Smoke N Babes BBQ, Blazin’ Buttz BBQ, When Pigs Die, Burnt at Both Ends, Basic BBQ, Bear’s Smokehouse BBQ, Tebo Creek BBQ, and Dr. Nordy’s BBQ.

Todd John

Todd John at the 2012 American Royal with his twin FEC100’s

Why do these award-winning pitmasters prefer Cookshack Pellet Smokers?  Todd Johns of Plowboys considers his 2 FEC100’s a member of his cooking team.  They handle his fire management.  He can cook by himself, and he does not have to worry that his temperatures will not be consistent.  He can roll into a contest at 6 pm, prep his meats and be ready to cook quickly.  The Fast Eddy’s by Cookshack Pellet smokers put you in control so you can concentrate on your flavor profiles and making those turn-in boxes!

These units feature a digital Cookshack IQ5 controller that lets you set the smoke, cook, and rest time and temperature. The heat and flavor source is 100% food grade wood pellets. This Pellet heat is controlled by a fully automated pellet system which produces very little ash as compared to stick burners.

Act quickly to take advantage of the 10% off of the list price on these award winning, quality built units.  Use Promo Code WIN to get the savings! Call Cookshack at 1-800-423-0698 or order online at www.cookshack.com.

*not valid with other promotions or discounts

 

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.
    • 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.

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.

 

 

 

 

 

Free Pellets with FEC240 Purchase

Get started for free* with 2,000 lbs. of free pellets when you purchase a Fast Eddy’s™ by Cookshack FEC240 Commercial Smoker Oven.  Now through March 18, 2015 you can choose the pellets of your choice to ship with your FEC240 smoker order.  Pellet varieties include hickory, oak, fruit, or mesquite.  These food-grade pellets come in easy to store 20lb. bags.  *The customer incurs all shipping charges for the smoker and pellets.

What is so special about this deal? 

The Fast Eddy’s™ by Cookshack FEC240 is the newest commercial pellet smoker from Cookshack.  It features:

  • Eight 23” x 17” fixed shelves for a capacity of up to 250lbs. of pork butt
  • Small footprint with a large capacity – it will fit through a standard door
  • No gas lines to worry about – the pellets provide the fuel and flavor
  • IQ5 digital electronic controller has smoke, cook and hold cycles for maximum efficiency, control, and consistency
  • Can operate 24/7 – fill the pellet hopper once a shift
  • Makes authentic barbecue with a beautiful smoke ring
  • Uses an offset firebox and convection heat for steady temperatures throughout the cooking cycle
FEC240 with door open

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

FEC240 with door closed

FEC240 can hold up to 250 lbs. of pork butt

FEC240 Fan

Convection Fan helps circulate smoke and temps to improve yields

FEC240 Firebox

Firebox for pellets

Clean-burning pellets are superior because:

  • They produce very little ash unlike logs and charcoal
  • Ash is safe to handle
  • Low creosote buildup
  • You can control the flavor profile – no inconsistency of moisture or bark
  • They are easily obtainable, inexpensive, and available in a variety of flavors
  • No gas flavor
  • No storage issues and health department worries with pellets
Food Grade Wood pellets

Food Grade Wood pellets

The FREE 100 bags of pellets come on a pallet on this limited time deal.  They will last you nearly two months if you run the unit 24 hours a day, seven days a week!

To take advantage of this deal, give our professional sales team a call at 1.800.423.0698.  Do not wait, this offer is valid for the first 15 customers to call and take advantage of this introductory offer.  Check out our website for more information on our pellets or the FEC240.

 

 

 

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.