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David is a typical Cookshack customer. He stays competitive by offering his customers that something extra by custom-smoking meats for them. Our customers use their smokers to prepare takeout meals, their own signature jerky, custom-smoked hams and turkeys during holidays, and to custom smoke game. Here’s how a Cookshack can help you do the same:
- Affordable smokers that fit the needs of meat processors and meat markets.
- Increase your processing capabilities with one piece of equipment. Smokes everything from old-fashioned pit barbecue to sausage, salami, hams and jerky.
- Lower costs by doing your own smoking and cutting out the middleman.
- Increase your profits by becoming the middleman for restaurants and other businesses.
- Run your smoker 24 hours a day for maximum profitabilty.
- Custom-smoke hams, prime ribs, and turkeys at holiday time.
- Multi-function Cookshack electric smokers use real wood and cook under static conditions for
- moist product and less shrink. Use without wood as slow-cook-and-hold oven.
- Consistent results. 40 lbs. to 350 lbs. capacities. Fixed racks slide out for easy product transfer.
- Smaller units (Series 70 or 100) run smaller loads. Low operating and maintenance costs, easy to use. Standard 120 VAC.
- Fast Eddy’s by Cookshack 100% wood-burning pits feature the accuracy and power to turn out consistently delicious and profitable big loads. 100 lbs. to 700 lbs. capacities. Rotisserie racks (Models FEC500 and FEC750) rotate to door level for ease of transfer.
- Cookshack smokers produce a consistent product every time with digital controls and meat probe.
- Less meat shrinkage, better yield and higher profits thanks to thermostatically-controlled environment and double-walled 850ºF insulation.
- Low fuel usage with double-walled insulation. Pay to heat your smoker, not the entire kitchen.
Click here to start shopping for a new smoker for your meat processing operation.