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 www.cookshack.com.
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
e-mail protected from
spam bots
www.cookshack.com
Marketing:
Donna Johnson, Marketing
Director
e-mail protected from spam bots
1.405.321.1793
Additional:
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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Source : http://www.prweb.com/releases/2005/3/prweb219786.htm