Operation 

• Cookshack smokers produce hot- or cold-smoked foods by application of heat and wood smoke to meat, poultry, fish, vegetables, etc.

• Food cooks at a low temperature with no drying drafts of air moving through the smoker. You get tender, moist product and more of it - lower shrinkage means higher profits.

• Heat is supplied by four thermostatically-controlled 1500 watt heating elements.

• Smoke is created as wood smoulders in its electrically heated wood box. Smoke-cooking a full load of meat in a SM160 smoker requires less than 8oz (226g) of hardwood BBQ pellets (or no more than 1lb/454g of lump hardwood). Wood costs are counted in pence-per-hour.

• The Cookshack IQ4 electronic time/temperature control system cooks at a user-selected temperature for a user-selected time, and then drops to a pre-set or user-selected holding temperature until it is shut off with the master switch. The IQ4 controller is the restaurant owner’s dream - anyone can operate it!

• An optional meat probe allows the user to set the smoker to a desired internal meat temperature - the key to producing succulently smoked cuts such as pork shoulder, Boston butts, beef short ribs and even chicken. When that temperature is reached, the smoker automatically goes into the hold cycle.

• The customisable digital controller includes cooking pre-sets, alarm cycle, 16-character LCD display, and a quick change module for easier serviceability. Even with all these features the controller is easy for any kitchen employee to use.

• For safety, the heating element operates only if the door is completely closed.

• SM360 smokers are designed to be used indoors, with ventilation. Place under a hood, under a specially designed Cookshack Smokehood that fits neatly on top of the unit, or near an outside exhaust.

• Meat drippings exit the bottom of the smoker into a removable drip pan. Empty the drip pan after each load for clean and safe operation.

• Safe, contained wood boxs (4) slide out.

• The smoker is easy to clean and ashes are easily disposed of. Inner accessories remove for easy cleaning. 

Construction 

• Tough, double-walled steel construction surrounds 850°F (454°C) insulation. Cookshack smokers don't increase kitchen temperature.

• Unlike many products, Cookshack smokers are made in the USA and built to last, like things used to be made.

• SM360 smokers are energy efficient; they are not constantly reheating cool air, and remain cool to the touch on the outside.

• Smokers are insulated to use as little electricity as possible, for greater energy efficiency.

• The SM360 smoker is constructed entirely of stainless steel. This model is USDA and NSF approved, ETL listed and CE Certified.

Standard Inclusions

• Grills, racks, drip pan, casters, Operator's Manual, Cookshack Cookbook, 20lbs (9.0kg) hickory wood, spare heating element.

• 'Quick Start' Cookshack Spice Kit, containing:
  1gal (3.7L) Spicy Barbecue Sauce, 1gal (3.7L) Mild Barbecue Sauce, 5lbs (2.2kg) Brisket Rub, 5lbs (2.2kg) RibRub, 5lbs (2.2kg) Spicy Chicken Rub, 10oz (283g) Chili Mix and 10oz (283g) Spicy Barbecue Sauce Mix.

  Note: All metric units shown have been converted and rounded up/down from the published North American dimesnions

 Click for info on Hardwood Pellets for Commercial Users 

 Click for SM360 Specifications

For more information on the SM360, prices or advice on which of our products are best suited to your business plans or menu concepts, please contact us on: 0845 230 1963, or via email atinfo@americanbbq.co.uk

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