Barbecue News

Great Dad Great Smoker 2009 Father's Day Special

Donna Johnson — Mon, 18 May 2009 15:29:49 GMT

Celebrate the Dad in your life by giving him the smoker that will make him a barbecue master. Cookshack's Great Dad Great Smoker Father's Day offer will save you 10% off the price of the smoker.

Choose from the Cookshack AmeriQue, Elite Series, Essential Series, and the Q-Kitchen. Use coupon code GREATDAD2009.

Order early for Father's Day delivery. Offer expires June 15, 2009.

Cookshack's 2009 Lineup of Home Smokers

Donna Johnson — Wed, 25 Feb 2009 21:59:22 GMT

FOR IMMEDIATE RELEASE

January 2, 2009 Ponca City, OK -- Things just got easier for the backyard barbecue’r Cookshack’s Smokette and Super Smoker Elite Series for home use have been updated with an electronic time and temperature controller for greater accuracy and ease of use for the consumer. The bright LED display shows at a glance the time remaining in the smoke-cook cycle, and the oven temperature. It’s as easy to smoke excellent barbecue as it is to cook a roast in a conventional oven.

Select models include a meat temperature probe with the controller, which completely eliminates guesswork from smoke-cooking. Meats from prime rib to pulled pork are cooked to perfection.

New models are built with 14”x18” shelves which contain full slabs of ribs and whole briskets, making loading the smoker a breeze.

Cookshack anticipates that these features will make smoke-cooking more accessible to consumers who have been reluctant to become “backyard bbq’ers” because of lack of knowledge of the smoking process. The electronic controller eliminates the need for familiarity with the variables in smoke-cooking.

A variety of capacities and cabinet materials configurations give the consumer choices for their smoking needs.

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CONTACT: Sean Pruitt - 580-765-3669
2304 North Ash St.
Ponca City, OK 74601
s_pruitt@cookshack.com
cookshack.com

Cookshack Barbecue Equipment

Cookshack manufactures smoker ovens for commercial, home, and competition use under the brand names of Cookshack and Fast Eddy’s by Cookshack. Cookshack has an industry-wide reputation for its high quality products and exceptional customer service. The company has been in business for over 40 years and ships its products worldwide. Cookshack is privately held and is located in Oklahoma.

Need an image? Call Sean Pruitt at 1-800-423-0698 for high resolution images.

Resources

www.cookshack.com

Cookshack Barbecue Forum

Fully Equipped Outdoor Cooking Center Easily Travels from Patio to Events

Donna Johnson — Wed, 25 Feb 2009 21:58:41 GMT

FOR IMMEDIATE RELEASE

January 2, 2009 -- Ponca City, OK

After listening to consumers' wishes for a reasonably priced outdoor kitchen that would go on the road, and look good on the patio, Oklahoma smoker manufacturer Cookshack, Inc. decided to give them what they want.

When the sleek Q-Kitchen is in place on a patio, it looks as if it was custom-designed and built on the spot. The Q-Kitchen features a prep station, a storage center, a grill station, and a smoker station. Outdoor cooking is a pleasure with its stainless steel countertops, ample storage, refrigerator, sink, on-demand hot water, drop-down bar, smoker oven, and grill. It’s designed for ease of use and clean-up.

With a simple reconfiguration which takes fewer than 8 minutes, the Q-Kitchen becomes a completely mobile trailer which can be pulled behind a car. Consumers can, for the first time, take a fully-equipped mobile outdoor kitchen with them to events away from home. Split-axle wheels and tongue are designed for quick on and off. Electric legs are remotely controlled to raise the kitchen for adding or removing wheels and tongue. Legs are individually adjustable for leveling the kitchen on uneven terrain.

“While there are large, commercial mobile kitchens on the market, none of them meets the needs of the consumer market for an affordable outdoor kitchen designed for backyard cooks who enjoy going to the lake, tailgating, family events, and so on. We created the Q-Kitchen for just this market,” says Donna Johnson, Cookshack co-owner. “Our trial runs have convinced us that people are going to really enjoy using it.”

As beautiful as it is efficient, the Q-Kitchen features a pebbled powder-coated black finish with pewter powder-coated steel trim. Countertops, sink, and refrigerator door are stainless steel.

Standard equipment includes complete Q-Kitchen with prep station, storage centers, smoker and grill platforms; wheels; tongue; 2 - 12v deep cell batteries; inverter, tongue jack, cover(s). The smoker and grill stations are customizable by the buyer.

Cookshack, Inc. was recently awarded the Governor’s 2008 Leadership in Manufacturing award (Oklahoma), and is a leading national manufacturer of smoker ovens for home, commercial, and competition use, marketed under the brand names of Cookshack and Fast Eddy’s by Cookshack.

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Contact: Sean Pruitt, Marketing Manager
1-800-423-0698
Cookshack, Inc.
2304 N. Ash St.
Ponca City, OK 74601-1100 USA
www.cookshack.com

Cookshack Barbecue Equipment

Need an image? Call Sean Pruitt, Marketing Manager, at 1-800-423-0698 for high resolution images.

Resources

www.cookshack.com

Cookshack Barbecue Forum

Oklahoma Manufacturer Cookshack Honored with Governor’s Manufacturing Leadership Award

Donna Johnson — Fri, 26 Sep 2008 18:35:00 GMT

TULSA, OKLAHOMA, USA – September 23, 2008 Oklahoma manufacturer Cookshack was honored today with a Governor’s Manufacturing Leadership Award. The award for excellence is presented to five top Oklahoma manufacturers annually. The award was accepted by Cookshack President and CEO, Stuart Powell; Owner Donna Johnson, and Production Manager Jim Linnebur.

Cookshack has been a national barbecue industry leader, manufacturing smokers that help people make great barbecue at home, in commercial foodservice, and on the barbecue competition circuit, for almost 50 years.

Cookshack CEO Stuart Powell Addresses 2008

Oklahoma Conference on Manufacturing

Cookshack, manufacturer of smoker ovens for barbecue, has adopted Lean Manufacturing and the Eureka! Winning Ways product development program, with the backing of the Oklahoma Manufacturing Alliance. With the assistance of Manufacturing Extension Agents Doug Taylor and Clay Buford, Cookshack has implemented the programs, which have resulted in increased production capacity and the development of three new products.

Says CEO Powell, “We are pleased to be recognized with this award. Our goal is to provide the best quality products and service that we can. We have worked closely with the Alliance and it has paid off for us. With Lean Manufacturing we have realized significant cost savings and increased our production capacity. We have done this without increasing staff or the size of our factory. The new products that we have developed using the Eureka! Winning Ways model are innovations in the barbecue industry and we expect a very positive response from our customers when the products are released in the next 90 days."

Give the Gift of Old-Fashioned, Slow-Smoked Barbecue with a Cookshack Smoker

Donna Johnson — Tue, 04 Dec 2007 22:22:20 GMT

A Cookshack smoker is the perfect gift for foodies and non-foodies alike who love barbecue or want to try his or her hand at barbecue. From November 14 through December 31, 2007 Cookshack is selling its line of residential smokers at a 10% holiday discount to encourage gift-givers to choose a gift that will keep on giving fabulous food for years to come.

Cookshack’s line of smokers for home use range in capacity from 22 lbs. to 100 lbs. All models are available in stainless steel for durability and a sleek look in outdoor kitchens. They are easy to use, easy to maintain, and require no special knowledge to make world-class, old-fashioned, slow-smoked barbecue worthy of an expert pitmaster.

With holiday sauces, spices, and accessories collections for Beginners, BBQ Lovers, and Savvy Smokers, lucky recipients of a Cookshack smoker can be ready to smoke-cook fabulous Q right out of the box.

Contact Cookshack, Inc., 2304 N. Ash St., Ponca City, OK 74601 USA. Phone 1-800-423-0698 from US and Canada.

Fast Eddy Featured on Food Network Show

Donna Johnson — Thu, 06 Dec 2007 01:18:59 GMT

Ed "Fast Eddy" Maurin taught Bob Blumer, host of Food Network's Glutton for Punishment, the secrets of professional barbecueing, in preparation for Blumer's entry in the Kansas City Royal barbecue contest.

The show aired on the Food Network August 28 and 29 on the Food Network.

Maurin has been a winner on the competition circuit since the late '80's. He has won dozens of championships and appeared on numerous television shows promoting 'que. For more information call 1-800-423-0698.

Smokin' Al's Ranked #1 Barbecue Restaurant in Long Island

associatedcontent.com — Thu, 20 Dec 2007 16:37:01 GMT

Smokin' Al's Famous BBQ Joint was rated Long Island's #1 BBQ restaurant by Zagat's for 2 years in a row. They are famous for their exceptional slow cooked meats, smoked and flavorful, the way you expect it. The menu is priced reasonably, so it is always busy. Weekends are the busiest though. ...

Read the rest of the story here. Visit Smokin' Al's web site or visit Smokin' Al's:

Smokin' Al's Famous BBQ Joint
19 W. Main St.
(between 4th & 5th Aves.)
Bay Shore, NY
Phone: 631-206-3000

Fast Eddy Appears on Fine Living's Surreal Gourmet

Donna Johnson — Thu, 06 Dec 2007 22:33:43 GMT

PONCA CITY, OKLAHOMA, USA – April 25, 2007 When Bob Blumer, the Surreal Gourmet, needed a mentor to prepare him to cook at the American Royal Barbecue Cookoff, he chose Ed "Fast Eddy" Maurin, inventor of a line of championship barbecue smokers and winner of dozens of competitions.

Maurin was a great choice for the project. He has the trophies to prove it. After 15 years of establishing a reputation as a winner on the circuit, he devotes his time to helping teams improve their performance and promoting the Fast Eddy’s by Cookshack product line.

Says Maurin, "I taught Bob the four basic food groups: Brisket, chicken, pork butts, and pork ribs." The two went shopping for seasonings at the Herb Company in Kansas City, and to Bichlemeyer's Meats for contest meat.

We can't tell you the results, you'll have to watch the program. Get the schedule at www.gluttonforpunishment.tv and set your DVR.

Ed Maurin has appeared on the United States Barbecue Championship on the Food Network; Chris Lilly’s Barbecue All-Star Showdown; Championship Barbecue Series on VERSUS network. He has appeared on the DIY network. He is available for television appearances and can be reached at 1-800-423-0698.

Forty Eager Barbecuers Attend Fast Eddy's Championship Barbecue Cooking Class

Donna Johnson — Thu, 06 Dec 2007 01:36:49 GMT

Forty more people have been unleashed on the barbecue world with a unique set of barbecue cooking skills.

Participants in the Fast Eddy's Championship Barbecue Cooking Class held at Cookshack's facility in Ponca City, OK, April 21, 2007 watched demonstrations and received individual hands-on help from the two champions teaching the class, Ed Maurin and Paul Schatte.(GM of Head Country Barbecue Products). Both of these professional competitors have won dozens of championships using their own unique cooking styles, which are carefully demonstrated to the class.

Students came from as far away as the Phillipines to learn how to smoke-cook barbecue for cook-offs, restaurants, catering operations, and backyard 'queing.

The format of the class takes students through the four KCBS categories of ribs, chicken, brisket, and pork butts. Following a demonstration of each meat by Maurin and Schatte, class participants prepare their own meat and smoke it in the Fast Eddy's by Cookshack smokers on hand.

Three of the reigning world's barbecue champions attended the class before winning their championships.

Robert Waddell, Habitual Smokers, 2006 American Royal Open
Scott Johnson, cancersuckschicago.com, 2006 Jack Daniels Invitational Bar-B-Q Contest
Randy Pauly, Hot Knots Barbecue Team, 2007 Houston Livestock Show World's Championship Bar-B-Que Contest

Each particpant receives everything needed to prepare and cook everything demonstrated, including a wide variety of sauces and seasonings, a commemorative apron, and a notebook, all in a canvas tote bag.

Register early for the next class by e-mailing Cayley Armstrong or calling her at 1-800-423-0698. There is always a waiting list, so sign up as soon as you can.

Another World Champion Barbecue Team Cooks on FEC100

Donna Johnson — Thu, 20 Dec 2007 16:39:06 GMT

Randy Pauly had never cooked on an FEC before the 2007 Houston Livestock Show World’s Championship Bar-B-Que Contest, and he walked off with the Grand Championship. He says it's because FECs are so easy to use.

Prevailing over 400+ teams, Randy Pauly’s Hot Knots Cooking Team went home as the Grand Champion of the Houston event, February 22 – 24, 2007. Smoking on two fresh-out-of-the box Fast Eddy’s by Cookshack smokers, team memebers Pauly, Mike Thompson, Tim Butler, and Bill Millroy had never fired up an FEC before, but were still able to get the results needed to walk away with the big prize.

“The main benefit of using an FEC in competition is not having to baby-sit it. I watched it the first 4 hours to see what the degree difference would be. It never went more than 2 degrees above or below what we set it at, which I was very impressed with. It’s awesome that I can put in product and get consistent turn out every time. With an offset, there is a big window where that product quality can fall, but with the FEC it’s consistent,” said Pauly.

Pauly attended the Fast Eddy’s Championship Cooking Class in December, 2006. The class provided him the information he needed to decide that an FEC100 was the pit that he wanted, and he placed his order for 2 FEC’s before leaving Ponca City, OK, where the class is held. The smokers arrived 3 weeks before the contest.

“It was truly worth the wait. I was stoked, so excited. I opened up the boxes to make sure everything was there, but didn’t have time to play with it, so I left them alone.”

Pauly did not fully unpack the smokers before heading to the contest. Turn-ins were on Saturday, and on Thursday he unboxed the smokers at his cooking site to get them seasoned before cooking his contest meat. Never having operated an FEC before, Randy had decided to dedicate 1 hour to reading the operators manual before even firing the pit up.

“I grab the envelope where the manual is supposed to be, open it up, and there’s no manual. I have no clue what I’m supposed to do, but I had kept hearing how easy these were to operate. I had seen Eddy the night before and asked him what I needed to know about firing it up, and he told me the basics. All I had to go by were Eddy’s tips, but I thought 'how hard could it possibly be? I’ll figure it out.' I also knew I could call Stuart (Powell, Cookshack CEO) in the morning and he’d do whatever needed to be done if what I did didn’t work.”

Pauly got the FECs fired up, did a test run, and got to know the basic format of the operating system. “We ran a test run, and it purrs like a kitten. We set it how we wanted it to cook, made a mix of pellets we thought would work and let it go. It cooked a little quicker than the offset did, but that’s no problem, because that’s more sleep time.”

The team turned in ribs that they were very happy with. Those ribs got them into the finals, and their final entry “coasted us home” to Grand Champion.

“We were going blind with it, but the FEC’s turned out a beautiful product. We were very pleased with the results, and we were really excited about our win. Now we’re heading to the Jack (Daniel's Invitational Barbecue) with 2 FEC100’s. The opportunity to go to the Jack is one of the major reasons we were gunning for this win. There is no better victory than the opportunity to cook at the Jack, and that is what this gets us.”