Cookshack smokers are the #1 choice of winning teams on the barbecue competition circuit!

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Restaurant
Barbecue Restaurant    
Grocery/Deli 
Meat Processor

American Royal Barbecue Expo

Florida Restaurant and Lodging Show/Orlando Pizza Show

International Hotel/Motel & Restaurant Show

For information, call Events Coordinator
Heather Chavez - 1-800-423-0698 ext. 31

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On Q Barbecue News!

Smokers So Good They Are Banned from Competition Cooking!

 

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Until Cookshack smokers came along about 45 years ago, foodservice professionals relied on pitmasters and dirty, old-fashioned wood-burning pits to turn out barbecue. It was impossible to get consistent results, and profits were lowered by high meat shrinkage. Not any more! Cookshack smokers dramatically reduce the cook's chance of failure and radically improve the cook's chances of turning out great 'que every time!

Call us today at 1-800-423-0698 for complete information.

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Get the Edge on the Competition!

The Fast Eddy's Championship Cooking Class is an intensive, one-day hands-on event that guides students through the maze of selecting cuts of meat, marinades, rubs, smoking woods and smoking techniques.

Although this class is geared toward competition cooks, anyone who wants to prepare great barbecue can benefit.

Students will learn to prepare ribs, brisket, chicken and pork and how to smoke-cook them in the Fast Eddy’s by Cookshack pits provided by event sponsor Cookshack, Inc. The class is taught by barbecue champions Ed Maurin, and inventor of Fast Eddy's by Cookshack smokers, and Paul Schatte, GM of Head Country Foods.

Join class graduates who have gone on to win Grand Championships at the Jack Daniels Invitational Barbecue Contest, the Houston Livestock & Rodeo World Championship Barbecue contest, the American Royal Barbecue contest, and state championships too numerous to list!

Next class will be held Friday and Saturday, December 5 and 6, 2008 at Cookshack's headquarters in Ponca City, OK. It is always a sold-out class, so please contact us at 1-800-423-0698 to register as we still have some openings.

NEWS FLASH!

KANSAS CITY, OCTOBER 6, 2008 -- American Royal Invitational

Grand Champion Joe McManus, Joey Mac's Smoke Stax, cooking on an FEC100, took home $12,500 and an invitation to come back to the contest for the next five years! Three of the first place winners in the four KCBS categories cooked on FEC's as well. With 106 teams competing, four of the top ten overall rankings went to teams cooking on Fast Eddy's by Cookshack smokers. Good job, FEC teams!

With just one phone call you can save 10% on Cookshack spice blends, barbecue sauces, and woods or pellet and end the aggravation of running out. Click here for more information.

The cost of fossil fuels continues to rise. Everything is getting more expensive. What if we told you a Fast Eddy's by Cookshack smoker would eliminate your gas bill and save you hundreds of dollars per month? You would probably pick up the phone and call us right now, wouldn't you? Well, grab that handset and start dialing 1-800-423-0698.

Here's what happens when you use an FEC. You no longer spend one dime on gas. The FEC has an electronic igniter that pulls less than 5 amps when you turn the smoker on. From then on, the FEC is heated by burning 100% food grade wood pellets. Zero gas expense, a few pennies for electricity, and you are saving a bundle.

You can join other FEC owners by patting yourself on the back for "going green". Wood is a sustainable energy source, unlike gas, which is a dwindling fossil fuel.

Read how restaurateur Terry Black, of Super Smokers BBQ in St. Louis, MO, saved over $500 per month when he bought his FEC!