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

American Royal Barbecue Expo

For more information, or to suggest an event or trade show, call Events Coordinator Heather Chavez - 1-800-423-0698 ext. 31.

View all events/trade shows

Sign up for Cookshack's
Backyard Barbecue News!

Our home page is long. Keep scrolling down.

You can take your Q on the road with the first fully mobile-to-stationary outdoor Q-Kitchen by Cookshack. When you are at home, your Q-Kitchen converts to a custom-look outdoor kitchen that you can use year 'round! Pre-order now for Christmas delivery.

Click the link for complete information or call us at 1-800-423-0698 now!

 Move your cursor over a photo to see the model number.
Click on the photo of the smoker you want to see.
(Smokers are not shown to scale.)

The original electric smoker of its design, the Cookshack Smokette, still sets the standard. Using the same methods as our large commercial smokers, Cookshack's smokers for home use turn out great barbecue every time. Barbecue experts know that Cookshack smokers dramatically reduce the cook's chance of failure and radically improve the cook's chances of turning out great tasting barbecue!

Call us today at 1-800-423-0698 for complete information about Cookshack barbecue products.

Click to view all our fine barbecue products for home use.

Cookshack electric smokers are illegal according to the major sanctioning bodies

They don't want us! Cookshack wood/electric smokers' reliability and consistency of results has made them illegal at barbecue cook-offs. (Cookshack's "legal" line of competition smokers, Fast Eddy's by Cookshack, continues to bring teams to the winners' circle.) Just think - you can serve barbecue so good it's illegal!

Read more 

Time is Running Out... Call Today!!

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, 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 if you would like to register for the class.

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!

In the words of Smokette owner John Blair, "When cooking with wood, charcoal or even propane, you are cooking with fire. Combustion draws air in and and the air that comes in passes over the meat on the way out.  Even in a well designed smoker, there is still a lot of air movement. In the Cookshack which uses electricity for heat, there is no combustion so the only air movement is from heated air rising. With just the small drain hole and the equally small vent hole there just isn't much movement. That's why the meat stays so moist and cooks without drying out."

Well said, John!