Cookshack

Cookshack has grown from founder Gene Ellis's personal passion project into a major manufacturer in the professional barbecue industry. Cookshack produces electric and pellet smokers for restaurants ranging from large-scale barbecue operations to smaller locations selling lower volumes of smoked foods. Both electric and pellet smokers use electricity and must be plugged in to an outlet, but electric smokers produce smoke from a heating element and wood-filled box while pellet smokers supply both heat and smoke entirely from wooden pellets. All of Cookshack's products are designed with ease of operation and minimal cleanup in mind.

Cookshack smokers range in size with models to fit various volume and production needs – for example, the electric SM 160 Smartsmoker can hold 100 pounds of brisket or 20 whole chickens, while the FEC750 rotisserie smoker can hold 750 pounds of pork butt or 110 whole chickens. All models feature electronic controls that support hands-off operation, producing more consistent results than traditional barbecue pits that require users to manually control the flame. Units feature 3-stage, 2-stage, and probe cooking options, which allow the user to set the smoker to a desired internal meat temperature; the unit automatically maintains that temperature in a rest cycle until the meat is removed.

Before selecting and installing any Cookshack smokers, determine your operation's barbecue and smoked food needs to figure out the correct smoker size for you. As these units do create smoke, installation location is important, so make any necessary contact with local code officials and kitchen ventilation contractors to ensure proper ventilation and compliance.