Category Archives: Recipes

Have a Merry Christmas with This Smoked Ham Recipe

Dazzle your tastebuds with a delicious smoked ham cooked in your very own smoker for your Christmas dinner this year! 


Prep Time: 10 minutes

Cook Time: 4 hours


  • 1 (7 pound) pre-cooked bone-in ham 
  • ⅓ cup BBQ spice
  • ½ cup butter
  • ½ cup brown sugar
  • ¼ cup maple syrup
  • 2 ¼ cup apple cider (divided use)
  • Cooking spray
  • Fresh herbs or fruit for garnish


  1. Preheat smoker to 250 degrees F
  2. Coat a disposable aluminum pan with cooking spray. Place the ham cut side down in the pan.
  3. Sprinkle the BBQ spice over the exterior of the ham. 
  4. Place the pan in the smoker and cook for one hour.
  5. Continue to cook the ham for another 2-3 hours, basting every 30-45 minutes with the 2 cups of apple cider. 
  6. The ham is done when a thermometer, inserted into the thickest part of the ham, reads 140 degrees F.
  7. When the ham is about 135 degrees F, make the glaze.
  8. Place the butter, brown sugar, maple syrup and remaining 1/4 cup of apple cider in a pan over medium heat.
  9. Bring the pan to a simmer. Cook for 6-8 minutes or until glaze has just thickened.
  10. Brush the glaze all over the ham. Transfer the ham to a platter. Garnish with herbs and fruit if desired, then serve.

Tips for Smoking a Ham

There are many ways to smoke a ham, and if you feel like getting creative you can try making your own homemade version of the BBQ spice mix!

Choose a disposable aluminum pan to keep your clean-up to a minimum, but remember that disposable pans can be flimsy and must be handled with caution to prevent burns or spills. 

Choosing the Right Smoker

A high-quality smoker is a great gift idea for the food connoisseur in your life. As you’re looking for the right smoker, consider versatility, size, price, features, and fuel type. 

For example, a smoker that’s easy to clean and maintain is ideal for the chef who loves convenience, whereas the more meticulous cook might prefer a smoker with precise temperature control.

Cookshack is the place to look to find the perfect smoker to cook up your mouth-watering Christmas ham. Visit our website to see everything we have to offer!

Preparing the Perfect Smoked Turkey for Thanksgiving

Are you looking for a fun way to spice up your Thanksgiving meal? Try our mouth-watering smoked turkey recipe with our state-of-the-art Cookshack smoker for an unforgettable holiday meal. 


Prep time: 20 minutes

Cook time: 10 hours


  • 1 (10 pound) whole turkey, neck and giblets removed
  • 4 cloves garlic, crushed
  • 2 tablespoons seasoned salt
  • ½ cup butter
  • 2 (12 fluid oz.) cans cola-flavored carbonated beverage
  • 1 apple, quartered
  • 1 onion, quartered
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper


  1. Preheat smoker to 225-250 degrees F
  2. Rinse turkey under cold water and pat dry. Rub the crushed garlic all over the outside of the turkey and sprinkle with seasoned salt. Place in roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
  3. Smoke at 225-250 degrees F for 10 hours, or until internal temperature reaches 180 degrees F when measured in the thickest part of the thigh. Baste the bird every 1-2 hours with the juices from the bottom of the roasting pan.

FAQs About Smoking a Turkey

Is using a disposable roasting pan dangerous? 

A flimsy disposable roasting pan is more likely to buckle under the weight of a large turkey, possibly burning you in the process. Use a stainless steel roasting pan or handle a disposable pan very carefully. 

Is a fresh turkey juicier than a frozen one? 

This depends on personal preference. Consider getting a frozen turkey if you like to shop for Thanksgiving ingredients well before the holiday, and remember that a fresh turkey should be cooked within 1-2 days of purchase. 

Should I brine my turkey? 

Brining helps to avoid chewy, tough, and dry meat. Understanding the ins and outs of brining isn’t difficult once you know a few basic principles!

Our Cookshack Smokers

At Cookshack, we have an amazing variety of innovative smokers to help you get that delicious, smoky flavor every time! They’re easy to load, clean, and maintain and are also energy-efficient. Our smokers are made with special Spin-Glas insulation that’s surrounded by double-walled construction so the outside of the smoker is cool to the touch and safe for family. 

If you’re looking for the perfect smoker to cook up your delicious Thanksgiving turkey, Cookshack has a large variety to choose from. Visit our website to see what we have to offer!

Smoked Potato Salad, a Spin on a Classic

Are you ready to add a spin to the classic potato salad? Try smoking it with some delicious but non-traditional potato salad ingredients.  Cookshack has two varieties for you to try.  Either of these could be made using a Cookshack Electric Smoker or Fast Eddy’s™ by Cookshack Pellet smoker or grill.  We have served these at cooking classes and cooking demonstrations.  We seldom had leftovers!

The first recipe is from Chef Ryan from Sysco, Norman and was prepared and eaten at a recent cooking demonstration. This is served chilled like a classic potato salad.

Smoked Potato Salad
Smoked Potato Salad

Smoked Potato Salad


  • 5 lbs. of your preferred red skin potato salad (mayo based)
  • 1 C. shredded cheddar cheese
  • 1 C. crumbled crispy bacon pieces
  • ½ C. diced green onion
  • 3 T. Smoked Paprika


  1. Place the potato salad in a 2” deep half aluminum pan
  2. Smoke the potato salad at a temperature below 160°F
  3. Remove potato salad to the cooler and allow to cool back to a safe holding temperature
  4. When ready to serve; garnish with smoked paprika, cheddar cheese, bacon pieces, and diced green onions
  5. Serve immediately

For another spin, try this smoked baked potato salad with a recipe from Cookshack dealer, Red Ritch of Houston, TX.  This is a favorite with Cookshack employees! This is hot version of potato salad.

Smoked Baked Potato Salad


  • Medium red potatoes
  • Salt
  • Mayonnaise
  • Sour Cream
  • Dill
  • Real Bacon Bits
  • Shredded Cheddar Cheese


  1. Clean the potatoes
  2. Add potatoes to boiling, salted water for 5 to 8 minutes
  3. Strain potatoes and let them cool naturally
  4. Dice  into
  5. Mix mayo into potatoes – not runny
  6. Add sour cream until you have a paste consistency
  7. Sprinkle dill over the top
  8. Spread into a rectangular pan
  9. Add a layer of bacon bits and a layer of cheddar cheese
  10. Smoke at 250°F using hickory wood or pellets;  cook for 30 minutes and cover the pan with foil then cook another hour
  11. Serve immediately

We hope you enjoy these spins on the traditional potato salads.  We would love to hear from you and share your favorite recipes!  Give us a call at 1.800.423.0698!

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.


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

Ribeye Steaks
Ribeye Steaks

Ribeye Steaks



  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


  • 5 fresh or super sweet corn cobs
  • 1/2 C. culinary grade mayonnaise
  • 5 cloves of roasted garlic, minced
  • 1 C. crumbled Queso Fresco
  • Juice of 1 lime
  • 1 T. Smoked Paprika
  • 1 T. Kosher Salt
  • 1 T. Black Pepper
  • Chopped
  • Cilantro (for garnish)
  • 4″ Wooden Skewer


  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



  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


  • 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


  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!