If you'd rather get in touch with us directly, call
1-800-423-0698,
email us, or send us a fax at 580-765-2223. We love to answer your questions!
- What do you mean when you say "barbecue"?
- What's the best wood for smoking?
- What in the world is Cookshack?
- Do you sell anything besides smoker ovens?
- Do you have a smoker oven for home use?
- When people refer to a "plateau" in smoking meats, what do they mean?
We
are specifically referring to food that has been smoked at a low
temperature over real wood smoke. We are NOT referring to food that has
been cooked at high heat on a grill. We call that "grilling".
Like
most questions about barbecue, the answer depends on who you ask. In
general, hickory is a nationwide favorite. Mesquite has some regional
popularity, as does alder, oak, and pecan. If you stick to fruit or nut
hardwoods, you can be sure of getting good flavor.
We're
a company dedicated to the manufacture of electric smoker ovens for
genuine pit barbecue and wood smoked foods. A leader in the market for
over 30 years, Cookshack's state-of-the-art ovens are distributed
worldwide to restaurants, caterers, supermarkets, convenience stores,
meat markets ... in fact, to all sorts of retail foodservice operations.
You bet! We have a complete line of barbecue sauce, spice blends, smoking woods, cookbook, and accessories for better barbecue.
We
have a great smoker oven for home use! We have four, in fact. The
Cookshack Smokette , Cookshack Model 50, Cookshack AmeriQue, and the
Fast Eddy's by Cookshack Model FEC100.
From SmokingDuffey, our unofficial forum physicist:
The plateauing is caused by a phase change; the collagen and fat in the
meat are changing phase from a solid to a liquid. One must supply
energy to accomplish this phase change. While the fat and collagen are
absorbing the energy (heat) from the smoker to melt, none is available
to raise the temperature of the meat.
It is similar to ice melting. When ice and water are in a glass, the
water will remain at 32F (0C) until all the ice is melted, then the
temperature will increase. The heat goes into melting the ice, not
raising the temperature of the water.
Nothing mysterious, just thermodynamics.