SmartSmoking: The Future of Barbecue is Now

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Oklahoma based Cookshack has been in the business of simplifying barbecue cooking for over 40 years. With the addition of the IQ3 Controller to all Cookshack smokers, along with the utilization of pellet technology in the Fast Eddy's by Cookshack line of smokers, Cookshack has turned barbecue babysitting into a thing of the past.

As American as apple pie, barbecue is one food that we can truly call our own. While flavor preferences across the nation vary, the one thing that remains the same is the cooking method -- low and slow. In the past, smoking pit barbecue meant spending sleepless nights stoking the pit and checking the meat. Today, technology has eliminated the need for this expensive manual operation. Thanks to the Oklahoma-based Cookshack, barbecue preparation has become much simpler, making it easier than ever for savvy operators to add smoked-foods to their menu selections.

With high employee turn-over rates in the industry the simpler a piece of equipment is to use, the more profitable it is. Cookshack SmartSmokers and Fast Eddy’s by Cookshack smokers are fitted with the newly introduced IQ3 Controller, a digital time and temperature control system with which the user is able to pre-program cooking and holding times . Using the optional meat probe, available for SmartSmokers and Fast Eddy’s Model FEC100, the user specifies desired internal product temperature, and the smoker automatically drops into the holding cycle when the temperature is reached. Thermostatic control ensures that an even cooking temperature is maintained throughout the cycles. This makes smoke-cooking easier than ever before; it truly is “set it and forget it”.

SmartSmokers use small chunks of wood rather than large logs; wood chunks smolder in the electrically-heated wood-box during the cook cycle, releasing smoke to flavor the food, but never actually burning. It is not necessary to add wood during the cooking cycle, and the smoker can be left unattended as it smoke-cooks.

As health department regulations become more and more stringent, adjustments need to be made in the way that we prepare barbecue. The large wood piles required to continuously operate a traditional log-burning smoker present undeniable health concerns. They are open to rodents and bugs, and it is difficult to determine whether wood has been treated or exposed to pesticides. The solution to this problem comes in the form of pellets. Made of 100% wood, food grade pellets are made of compressed hardwood sawdust, formed under high heat and pressure. Pellets are sold in 20 lb. plastic bags, require little storage space, and do not present the health hazards inherent in open wood piles. Pellets are extremely energy efficient, reducing costs.

Fast Eddy’s by Cookshack smokers produce authentic pit-style barbecue without the traditional pit-style work. Fast Eddy’s utilize the latest in pellet technology; using an auger-fed system, Fast Eddy’s smokers achieve a consistent burn throughout the smoke-cook cycle. The operator sets the cooking and holding temperature, the cooking time, flips the automatic start switch, and walks away. The FEC’s powerful 108,000 BTU capacity gets the smoker up to temp in about 15 minutes. Fast Eddy’s by Cookshack smokers are UL listed and NSF approved.

About Cookshack, Inc:

Cookshack manufactures smoker ovens for commercial, home, and competition use under the brand names of Cookshack and Fast Eddy’s by Cookshack. Cookshack has an industry-wide reputation for its high quality products and exceptional customer service. The company has been in business for over 40 years and ships its products worldwide. Cookshack is privately held and is located in Oklahoma. Commercial equipment is NSF approved and UL listed; most stainless steel models are USDA approved. Residential equipment is UL listed.

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Cayley Armstrong
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