CookShack Electric Smokers
The concept behind Cookshack smokers is simple. All Cookshack smokers produce smoked foods and traditional pit barbecue by the application of heat and wood smoke to meat, poultry, fish and seafood, vegetables, etc. Food cooks at a low temperature under static conditions. There are no drying drafts of air moving through the smoker. Water pans are placed in smokers to create steam to replace moisture. You won't need a water pan with a Cookshack because moisture is retained. Product is tender, moist, and has low shrink. You control whether ribs are falling-off-the-bone-tender or not.
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