Cookshack Super Smokers

Average User Rating:
5/5,
Buy Now:
Amazon.com
Price:
$0.00
By:
Cookshack
  • With ample room for large batches, the Super Smoker makes it simple for even a novice to smoke ribs, brisket and sausage for a large gathering. A highly accurate electronic temperature controller and meat probe (stainless steel only) that allow you to carefully monitor the temperature in the cooking chamber and the doneness of your meat without having to open the door. The operator's manual and cookbook include complete instructions on cook time and how much wood to use. All grills and racks are dishwasher safe for easy cleanup. Drippings exit into an easytoclean pan. Includes 5 lbs. of smoking wood, spice sample kit and fullsize bottles of Cookshack Spicy Barbecue Sauce, RibRub and Spicy Chicken Rub to get you started. Dimensions: 35.75"H x 20.5"W x 19.5"D. Capacity: Approximately 3035lbs. of meat. Available: Black, Stainless Steel.
  • Brand:
    Cookshack
    EAN:
    0725213001452
    Label:
    Cookshack
    Manufacturer:
    Cookshack
    MPN:
    SM045
    Product Group:
    Lawn & Patio
    Product Type Name:
    OUTDOOR_LIVING
    Publisher:
    Cookshack
    Studio:
    Cookshack
    Title:
    Cookshack Super Smokers
    UPC:
    725213001452

Recent User Reviews

  1. duganboy
    5/5,
    "Cookshack Super Smokers"
    Value:
    5/5,
    Quality:
    5/5,
    Ease of Use:
    5/5,
    Heat Control:
    5/5,
    Purchase Date:
    Sep 9, 2009
    Purchase Price:
    900.00
    Pros - Temp. Control, Loading, Digital Controls
    Cons - No smoke ring
    Started years and years ago with a $50 water smoker, then had a Bradley Smoker and now a Cookshack.  I just don't know how you can smoke your favorite meats any easier than with these units.

    The digital thermometer is right on the money and a 90 degree day or a windy, snowy 20 degree doesn't make it any difference, due to the outstanding insulation.

    If you have used other smokers, you will be tempted to use to many wood chunks with the Cookshack.  Follow the guide about ounces of wood, per pounds of meat before you make any adjustments based on what you think it will take.

    Bottom Line:  I love it.
  2. midtownbistro
    5/5,
    "SM025 digital control unit"
    Value:
    5/5,
    Quality:
    5/5,
    Ease of Use:
    5/5,
    Heat Control:
    5/5,
    Purchase Date:
    Feb 2, 2011
    Purchase Price:
    750.00
    Pros - precise, solidly-built, excellent customer service, strong customer followership
    Cons - too insulated for cold smoking, only holds 2 racks
    This unit is reviewed on numerous sites as one of the best electric smokers on the market.  You can find other smokers that look the same, but if you decide to buy this, you will know exactly why it is the best.  Welded, heavy-gauge stainless steel, down to the latches and hinges.

    It is expensive.

    The accessories are also expensive (like seafood racks, a 3-rack rail system, and a stand).  The digital control are easy to use and extremely accurate.  Comes with a meat probe which displays along with the thermostat display.

    I've used this when it was 10 deg F outside and it has no effect on internal temps.  On the other hand, the unit is so well insulated, it does not cold smoke very well when it is over 70 deg F outside, even with the cold smoke baffle and using ice.  The reason for this is the insulation is so good, that the heat doesn't have anywhere to go.  Cold smoking needs temperatures to remain below 90 deg F.

    The unit can smoke (2) 14-lb pork shoulders (two on one rack), but the height is not sufficient to do 2 racks of pork shoulders.  If you are planning on smoking more than 30 lbs of product, consider the larger unit.

    Cookshack units use very little wood and are extremely smoke-efficient.  3 oz of wood (about the size of your fist) is all you will need for 8 hours of smoking 30 lbs of meat.

    I've heard criticisms of other smokers of the same size and shape around poor quality, door seals, temperature controls.  Cookshack is as near-commercial quality as you can get, but again the unit is around $750.  Look for stores that sell this unit bundled with accessories like covers, added racks, and wood.
  3. jjwdiver
    5/5,
    "older model cookshack"
    Value:
    5/5,
    Quality:
    4/5,
    Ease of Use:
    5/5,
    Heat Control:
    5/5,
    Purchase Date:
    Sep 3, 2008
    Purchase Price:
    450.00
    Pros - easy peasy
    Cons - wish I had 2 of them
    I bought my Super Smoker 50 model used - from a Craigslist ad.  I paid 450 for it, and when I got it home (after the 8 hour round trip drive) and did an initial cleaning, I found out that the born-on date made it at the time 20 years old.  Apprehension as I "seasoned" it, then the first time I used it for an actual smoke all my fears, apprehension, hesitation and whetever else may have been lurking disappeared.

    Easy to setup with simple loading of wood chunks, low-med-high dial left a bit of mystery, but over time I know what temp every spot has (using probes for temp measuring).  Truely a set-it and forget-it.  Did a butt the first time out and after 12 hours of low and slow it was AMAZING. 

    The best part - I live in Minnesota, and love smoked foods in the dead of winter.  No problem with these super insulated machines!  -10f, windy and snowy doesnt phase it - no change in cook time or how long it takes to get up to temp.  Remember...this baby is 22 years old now and still kicks butt.

    My choice for simple, electric, insulated were all here in the cookshack 50.  Newer unit are now digital, which gives easier temp settings.  Money well spent!

User Comments

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  1. al sf bay
    Duganbaoy,
    this is a bit late in the conversation butI have a Digital4 rack Bradley and have had it!  I currently put in 4 racks of room temperature chicken thighs.  it is 68 out and very pleasant.  this is going on 3 hours and even with a PID it can't come up to temperature.  the highest it ever got was 160!  Does the cookshack have the same problems?
  2. tonnymilson
    People usually do electronic smoking and no doubt it is quite effective way to get rid of smoking habit. Because e-cigs doesn’t contain any chemical compounds as well (and) it is ash less and smokeless as well.
    Regal e Cigs
  3. arnie
    And so goes the Cookshack Curse.
    The more you use it the more friends you have.
    The more friends you have the more you use it.
    It’s a never ending cycle
    Smoke on Duganboy
  4. duganboy
    Well said, Arnie, well said. Had company for ribs last night and one of the guests begged me to make ribs for her horseback riding club, so it turns out the product perfectly.
  5. arnie
    There’s nothing wrong with being a purest.
    On the other hand there’s nothing wrong with getting a good night’s sleep either.
    I’ve done charcoal, I’ve done stick, I’ve done gas, and I’ve done more than one electric.
    The simple truth is I like the simplicity and repeatability of my Cookshack
    While some say you can taste the difference with a gas smoker you can’t tell the difference in flavor with an electric. And yes you can over smoke your food in a Cookshack
    Electrics and gas smokers are not competition legal. They’re just too easy to use
  6. shutterbug2
    Veritas456,
    You are right, in the end the food will be great but I do think there is a difference in the flavor between electric smoking and wood smoking.
  7. veritas456
    In Truth, I do not believe there is a real answer to this. I firmly believe that "true" BBQ does not involve electronics\electricity or anything other than mechanical solutions. Let's say I am a traditionalist. In the end as long as the food is good, nobody will know the difference.
  8. duganboy
    I hear you. No argument from me. There are just times that I can't do that and still want to smoke something. It's all good. That's why they make chocolate and vanilla.
  9. shutterbug2
    I'm not sure what is or is not allowed in competition but I don't think I have ever seen an electric smoker on the programs I watch. Anyway I think that spending all day tending the fire, checking the temp, moping the meat is all part of what smoking is all about. Maybe I'm just crazy but I love getting up at 4 am and getting things going and the end result is fantastic and well worth the time invested.
  10. duganboy
    I'm just a devoted backyard guy, so I can't speak to the competition question. Having said that, there is still plenty for the pitmaster to master. Great rub on the meat, proper wood to compliment the meat, proper temperature at which to take out of the smoker, sauces, which beer to drink while checking on it. During the winter you have to choose between Knob Creek and Woodford bourbon, so you still have plenty of decisions to make and "tweaking" to do.