William Bowers knows his market and he knows how to give his customers what they want. Ribs, chicken and briskets. Smoked fish which he makes into spreads. He even developed a new market by selling his fish spreads to local grocery stores. He knows how to use his Cookshacks to make good food and good profits. Here’s how a Cookshack can help you do the same:

• Add high-end items such as smoked prime rib and seafood to your menu.
• Add subtle flavors to items by adding spices such as rosemary and garlic to the wood box. Add interesting sides and toppings to your menu by smoking vegetables. Great in salads, salsas, and sauces.
• Cut out expensive middlemen by smoking your own cheese, lox-style salmon, and more.
• Our experienced staff is standing by with expert, no-obligation menu consultation for you.
• Anyone can use the pre-programmed settings, keeps labor costs down.
• One Cookshack smoker is a multi-purpose machine which can add everything from traditional barbecue to hams to prime rib, as well as act as a slow-cook-and-hold oven.
• Accurate, electronic smoke-cook and hold feature with meat probe* makes it easy to add consistently delicious barbecue and smoked foods to your menu with a Cookshack or Fast Eddy’s by Cookshack smoker or pit.
• Cookshack smokers give you less meat shrinkage and better yield thanks to the smokers’ thermostatically-controlled environment and double-walled 850ºF insulation. Better yield means better profits.
• Keeps your energy costs down with lower fuel usage and double-walled insulation.
• A Cookshack won’t heat up the kitchen, and its small footprint puts it in even the tightest of spaces.
• Want to add just a couple of smoked items? Consider one of Cookshack’s smaller smokers, Series 70 or 100. Both are inexpensive to run and easy to use. Standard 120 VAC.

* Probe not available for rotisserie models

Click here to start shopping for a new smoker for your restaurant.