Ovens 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 under static conditions. There are no drying drafts of air moving through the smoker. Product is tender, moist and has low shrink.

Smoker will cook at a selected temperature for a selected time ... then go to a selected holding temperature until it is shut off with the master switch. Controller may be customized; membrane keypad, cooking pre-sets, alarm cycle, 16 character LCD display, accurate temperature control, little chance of electrical interference, quick change module for easier serviceability. Smoke is created as wood smolders in its electrically heated wood box.

One pound of wood smokes 60 pounds of product. Tough, double-walled steel construction surrounds 1000 degree insulation. Smoker is energy efficient; it is not constantly reheating cool air. It remains cool on the outside. Surrounding air temperature is not raised. Cookshack smokers are designed to be used inside, with outside ventilation for smoke. Place under a hood, near an outside exhaust fan or attach a Cookshack Smokehood.

Meat drippings exit through a drain in the bottom of the smoker, into a drip pan for clean, safe operation. Inner accessories remove for easy cleaning. Safe, contained wood box slides out. Listed by the National Sanitation Foundation (NSF) and by Underwriters Laboratories (UL), U.S. and Canada.