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Cookshack's SM070 Smoker Oven is ideal for smaller restaurants, pubs, delicatessens and other foodservice operations that want to expand their menu or differentiate their offer with authentic hot-smoked or cold-smoked foods.
With a potential capacity of 22.5kg and an under-counter fridge size footprint this versatile commercial smoker is small enough to fit into most existing lines and is a great value addition to any competitive commercial kitchen. Originally designed to produce low-and-slow cooked American barbecue, the SM070 Smoker Oven is also being used to smoke fish, vegetables, fruit. |
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Cookshack SM070 Smoker Oven
Built in the USA and converted to 240v at the factory, the SM070 Smoker Oven is the smallest commercial smoker in Cookshack's SM range.
Specifically designed for the UK/EU market, it is CE compliant, inexpensive to run, easy-to-use, versatile, and produces consistently fantastic foods.
The cooking heat in Cookshack's SM070 commercial smoker oven is provided by a single, heavy-duty 1000W heating element that also takes wood or other smoke-flavour sources placed in a smoke box to smouldering point.
Versatility
As well as hot-smoking, the SM070 can be adapted for cold-smoking through the use of the included Cold Smoke Baffle. And it can be utilised as a holding oven when not being used for smoking.
Unlike some electrically heated smokers, the SM070 does not tie you to a specific wood product, such as bisquettes or pucks. You can smoke-cook with almost anything: your own hardwood chunks, wood from old wine barrels, dried citrus peels, herbs, etc.
Or you can use classic American hardwoods in the form of all-natural BBQ pellets, which are available in a wide range of varieties including American-sourced Hickory, Cherry, Mesquite, Maple, or Pecan.
Low Running Costs
The cost of using BBQ pellets in a SM070 is typically no more than 20p per load, irrespective of cooking time - and there's a lot of cooking time when cooking low-and-slow!
With regular use, the SM070 Smoker Oven has the potential to save you £000s in a relatively short period of time compared to electric smokers that tie you to a specific wood product. Seriously, do the maths!
Double-walled stainless steel construction with 454°C Spin-Glas® insulation, provides superior heat retention and reduces electrical consumption. It's design allows sufficient air-flow to enable smoke flavour penetration, without constantly reheating cool air or losing moisture.
The SM070 does NOT use gas, which means greater yields and better flavour.
The SM070 pays back quickly!
Easy-to-Use
The SM070's electronic controller has a LED panel that displays the cooking temperature and remaining cooking time when using the timer, or internal meat temperature when using the meat probe. Just set it and forget it!
Cook & Hold: When the cooking cycle finishes the SM070 automatically goes into its hold mode.
Installation is a snip. Simply place the SM070 Smoker Oven under an appropriate commercial extraction canopy, plug it in, and off you go!
Built in the USA and converted to 240v at the factory, the SM070 Smoker Oven is the smallest commercial smoker in Cookshack's SM range.
Specifically designed for the UK/EU market, it is CE compliant, inexpensive to run, easy-to-use, versatile, and produces consistently fantastic foods.
The cooking heat in Cookshack's SM070 commercial smoker oven is provided by a single, heavy-duty 1000W heating element that also takes wood or other smoke-flavour sources placed in a smoke box to smouldering point.
Versatility
As well as hot-smoking, the SM070 can be adapted for cold-smoking through the use of the included Cold Smoke Baffle. And it can be utilised as a holding oven when not being used for smoking.
Unlike some electrically heated smokers, the SM070 does not tie you to a specific wood product, such as bisquettes or pucks. You can smoke-cook with almost anything: your own hardwood chunks, wood from old wine barrels, dried citrus peels, herbs, etc.
Or you can use classic American hardwoods in the form of all-natural BBQ pellets, which are available in a wide range of varieties including American-sourced Hickory, Cherry, Mesquite, Maple, or Pecan.
Low Running Costs
The cost of using BBQ pellets in a SM070 is typically no more than 20p per load, irrespective of cooking time - and there's a lot of cooking time when cooking low-and-slow!
With regular use, the SM070 Smoker Oven has the potential to save you £000s in a relatively short period of time compared to electric smokers that tie you to a specific wood product. Seriously, do the maths!
Double-walled stainless steel construction with 454°C Spin-Glas® insulation, provides superior heat retention and reduces electrical consumption. It's design allows sufficient air-flow to enable smoke flavour penetration, without constantly reheating cool air or losing moisture.
The SM070 does NOT use gas, which means greater yields and better flavour.
The SM070 pays back quickly!
Easy-to-Use
The SM070's electronic controller has a LED panel that displays the cooking temperature and remaining cooking time when using the timer, or internal meat temperature when using the meat probe. Just set it and forget it!
Cook & Hold: When the cooking cycle finishes the SM070 automatically goes into its hold mode.
Installation is a snip. Simply place the SM070 Smoker Oven under an appropriate commercial extraction canopy, plug it in, and off you go!
Plug & Play*
Digital Technology Cook and Hold
Featuring digital technology that was previously available only in high volume barbecue smokers, the SM070 smoke-cooks at a temperature and time that you set.
When finished, the SM070 automatically goes into a hold cycle. With the easy-to-use electronic controller you just set the desired cooking temperature and time or, when using the included meat temperature probe, the required internal meat temperature. Any competent person can work the SM070, making it a dream for busy kitchens.
Cook Overnight to Desired Internal Temperature
Cooking management can be taken one step further through the use of the included Meat Temperature Probe. This triggers Hold Mode when the desired internal temperature of the product is reached — an invaluable tool when cooking cuts such as pork butts or beef brisket, especially when doing so overnight. When the selected internal temperature is reached, the SM070 cycles to a hold temperature.
- Install under appropriate extraction hood.
- Place a small amount of wood or wood pellets in the SM070's smoke box and load food product.
- Line smoker bottom with foil, pierce at drip pan outlet; cover heat deflector with foil.
- Probe the meat (if using the included Meat Temperature Probe), close the smoker's door, set the temperature with the digital controller, and leave it alone until ready.
- Drippings exit the smoker at the bottom into a self-contained stainless steel drip pan.
- Grills and racks go straight into the dishwasher.
Digital Technology Cook and Hold
Featuring digital technology that was previously available only in high volume barbecue smokers, the SM070 smoke-cooks at a temperature and time that you set.
When finished, the SM070 automatically goes into a hold cycle. With the easy-to-use electronic controller you just set the desired cooking temperature and time or, when using the included meat temperature probe, the required internal meat temperature. Any competent person can work the SM070, making it a dream for busy kitchens.
Cook Overnight to Desired Internal Temperature
Cooking management can be taken one step further through the use of the included Meat Temperature Probe. This triggers Hold Mode when the desired internal temperature of the product is reached — an invaluable tool when cooking cuts such as pork butts or beef brisket, especially when doing so overnight. When the selected internal temperature is reached, the SM070 cycles to a hold temperature.
Cooking Capacity |
Up to 22.5kg |
Electrical |
1x 1000W heating element, thermostatically controlled; 240v export model converted at factory; 4 amps; Single Phase |
Temperature Range |
140°F to 300°F (SM070 calibrated in Fahrenheit. Centigrade equivalent: 51°C to 149°C) |
Shelves |
4x Grills, 355mm x 457mm each, 125mm apart (0.649M2 cooking surface area) |
External Dimensions |
W520mm x D546mm x H1003mm |
Max. Wood Usage per Load |
Hardwood Chunks, 170g (6oz); Hardwood BBQ Pellets, 85g (3oz) |
Construction/Insulation |
Double walled stainless steel interior and exterior surrounding 850°F (454°C) Spin-Glas® Insulation |
Weight |
68kg |
Approval/Compliance |
CE |
UK/EU Warranty |
Manufacturer's 2 year parts-only limited warranty |
All metric units have been converted from the manufacturer's American Standard measurements.
The manufacturer reserves the right to change specification without notice.
Please contact us for more information.
The manufacturer reserves the right to change specification without notice.
Please contact us for more information.
Standard Inclusions
- Meat Temperature Probe
- Removable Cold-Smoking Baffle
- Nickel-plated Grills
- Steel Wood Box
- Drip Pan
- Casters
- Door Seals
- Operator's Manual
- Cookshack's 190 page Recipe Cookbook, Get Smokin'
- Spare Heating Element
- Rib Racks (each holds up to 7 slabs)
- Seafood Grills (for small items)
- Stainless Steel Grills
* Specs based on typical US meat cuts. Capacity will depend upon meat cut/dimensions. UK/EU cuts tend to be smaller. Please use Cooking Surface and Shelf dimensions to determine capacity relative to actual/sourced meat size.
+ When using optional rib racks
++ Please allow minimum additional 250mm to open Firebox door.
All dimensions rounded-up from American Standard measurements and accurate at the time of publication.
Cookshack, Inc reserves the right to change specifications as part of its product enhancement programme
+ When using optional rib racks
++ Please allow minimum additional 250mm to open Firebox door.
All dimensions rounded-up from American Standard measurements and accurate at the time of publication.
Cookshack, Inc reserves the right to change specifications as part of its product enhancement programme