Cookshack Inc. New Wood Burning Barbecue Smoker Offers Electronic Controls And Provides Better Flavor

Wood Smoker Pit is designed by Ed “Fast Eddy” Maurin, winner of dozens of awards earned on the barbecue competition circuit. The secret to the pit’s performance is its use of 100% wood pellets

(PRWEB) March 21, 2005 -- Oklahoma-based Cookshack, Inc. has introducted the Fast Eddy’s by Cookshack pit, designed by Ed “Fast Eddy” Maurin, longtime winner of dozens of awards earned on the barbecue competition circuit. This pit was tested under the most rigorous of conditions – competition cooking – for over 12 years before being manufactured for the barbecue restaurant and caterer market.

Serious barbecue professionals have discovered that food smoked over 100% wood smoke tastes better than food smoked in gas-fired pits. People have eaten meats slowly cooked over wood smoke for thousands of years. Until now, contemporary barbecue pits have used gas as their fuel source.

The gas used in gas-fired pits contains an additive called mercaptans. Natural gas is odorless, which makes it dangerous to people, as inhalation can cause death. A chemical called mercaptans is added to gas to make it smell bad for recognition. Food cooked in gas-fired pits is exposed to mercaptans.

The secret to the pit’s performance is its use of 100% wood pellets. Pellets are made by heat compression of hardwood sawdust and contain nothing but pure wood. With continuous operation, removal of cold ash is required about once a week, unlike gas-fired pits which require removal of still-smoldering logs at least daily.

The Fast Eddy’s by Cookshack 750 lb. capacity FEC2000 has revolutionized the way the serious chefs prepare barbecue. It’s every barbecue operator’s dream: 100% wood smoke wafts through the big pit as its patented Traeger pellet-feed system automatically moves the pellets from the hopper into the firebox. The resulting smoke flavor is reminiscent of those old-time smokehouses used in generations past.

The barbecue industry has waited a long time for a 100% wood burning, electronically-controlled rotisserie-action pit. Add a 10 minute start up time, 10 – 15 minute heat recovery and very little ash to remove, and the FEC2000 is going to be seen in professional barbecue operations for a long time to come.

For more information contact John Shiflet, National Sales Manager at 1-800-423-0698 or visit

About Us: Cookshack, Inc. has manufactured fine quality smoker ovens for commercial and home use for over 40 years.

Contact Info: Corporate office and sales:
Cookshack, Inc., 2304 N. Ash St., Norman, OK 73069
Voice: 1.580.765.3669
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Donna Johnson, Marketing Director
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The Fast Eddy’s by Cookshack Model FEC2000 will be on display at Cookshack’s exhibit in Booth #1585 at the National Restaurant Association Show, McCormick Place Convention Center, South Hall, Level Three, 2301 S. Lakeshore Dr., Chicago, IL, May 21 – 25, 2005.

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