In the words of Smokette owner John Blair, "When cooking with wood, charcoal or even propane, you are cooking with fire. Combustion draws air in and and the air that comes in passes over the meat on the way out. Even in a well designed smoker, there is still a lot of air movement. In the Cookshack which uses electricity for heat, there is no combustion so the only air movement is from heated air rising. With just the small drain hole and the equally small vent hole there just isn't much movement. That's why the meat stays so moist and cooks without drying out." Product is tender, moist and has low shrink.

Your Cookshack electric smoker will cook at a selected temperature for a selected time. Then it will cycle into a holding temperature until it is shut off with the master switch. Smoke is created as wood smolders in its electrically heated wood box. One pound of wood smokes 60 pounds of product. Tough, double-walled stainless steel construction surrounds 850 degree insulation. The Cookshack smoker is energy efficient; it is not constantly reheating cool air. The smoker is also easy to clean. Meat drippings exit through a drain in the bottom of the smoker, into a drip pan for clean, safe operation. Inner racks and grills remove and can be washed in your dishwasher. Listed by the National Sanitation Foundation (NSF) and by Underwriters Laboratories (UL), U.S. and Canada.