SmartSmoker Commercial Electric Smoker Oven Model SM260
Cookshack's Commercial Smoker Model SM260 SmartSmoker® oven smokes a wide variety of products, from pit barbecue to lox-style salmon. It features Cookshack's exclusive IQ5 electronic time and temperature controller, with easy-to-use presets, USB data port, meat probe option, and hold cycle. This smoker workhorse is for medium volume barbecue establishments and is built to run 24 hours a day for maximum profitability. It requires no gas lines and the fuel source is electricity. The SM260 is NSF Approved, USDA Approved and ETL Listed in the USA and Canada as Commercial Cooking Equipment.
|Cooking Capacity||Pork Butts: 240 lbs., Brisket: 200 lbs., Ribs: 100 lbs. or 40 whole chickens per load|
|Shelves/Grills||(6) 23x23" Nickel Plated Grills|
|Cooking Area||3,456 sq. in.|
|Shipping Weight||385 lbs.|
|Included Equipment||6 Grills, Side Racks, Drip Pan, Wood Box, Wood Box Handle, Pre-installed Casters, Operator's Manual, Cookshack Cookbook, Spare Heating Element, Spice Kit and 10 lbs. Wood|
|Wood Usage||1-2 oz. for every 60 lbs. of product|
|Construction and Insulation||Double walled stainless steel intererior and exterior surrounding 850°F Spin-Glas Insulation keeping outside of the smoker cool to the touch.|
The SM260 is NSF Approved, USDA Approved and ETL Listed in the USA and Canada as Commercial Cooking Equipment.
Ratings & Reviews
From A Service Stand Point
by Stew Leonards
Excellent response time from a very kind and knowledgeable technical support team. They know their product well. I repair food service equipment of all kinds and deal with many differant companies, both domestic and foreign, and so far in my better than twenty years they are at the top of my top ten. The quality of the products that are smoked here is incredible. The fact that we can not have this smoker down one day due to high customer demand speaks for itself. Buying a smoker from Cookshack was a great choice made by our head Chef and I now understand why he was insistant.
by Pappy's BBQ (OK)
Perfect results every day ever produce. You control the amount of smoke flavor is huge! Within 8 months of purchasing this smoker we were running it 24/7 and purchased a second one. Sales are increasing weekly we are well on are way to adding a third (paid for out of profits)
by River Restaurants
This is my Second cookshack smoker they work great! Highly recommend them. Only real problem is the first one got to small.
Perfect fit at Smokin Oaks BBQ
by Todd Bullock
With opening a new BBQ restaurant and being faced with the limitations the local authorities have about smoking foods in an outside smoker we decided to look to an inside smoker. While searching Cookshack seemed to always come up. After researching, reading reviews, and watching videos we decided that the Cookshack SM260 was the unit for us. The folks at Cookshack are absolutley wonderful. Working with us and answering all our little questions with no problem at all. The customer service alone is worth getting a Cookshack smoker. Everything was firmed up and our order submitted, a couple weeks later our SM260 arrived. Everything arrived well packaged and in good shape. We also ordered the smokehood, temp probe and rib rack and all arrived in great condition. We tossed in a couple of hickory chunks and seasoned the smoker for 6 hours. The next day we loaded up the rib rack and ran the rib program #3 (I think) with a couple chuncks of hickory wood and after the program ran we removed what turned out to be the best ribs in the world! what a great smoker. The ease of this smoker lets you put you product in it and have the confidence to know you can attend to other things in the restaurant and when your smoked meat is done you will have a high quality smoked meat. That is if you do your part!! Love the smoker, love the company! Cookshack will have our business from here on out!
My new favorite!!!
by Jack's Git n Go
I started using my new SM-260 just over a month ago and I LOVE IT!! We also have a SM-66 and three SM-160s which also love. But the SM-260 is my new favorite. The two heating elements really make a big difference.