Want to know how the smoking times and temperature affects your meat? Do not fret over it, we are here to explain to you just how easy it is to do it. After you’ve been through it, you’ll already be armed with your thermometer, meat, and smoker to plan your BBQ. Smoking (meat and fish and veggies) is another type of cooking involving mainly the process of cooking the food by exposing it to smoke from a burning material, most [...]
Cookshack President & CEO, Stuart Powell uses Cookshack Chili Mix to make his favorite chili recipe. The chili was cooked in the Fast Eddy’s™ by Cookshack FEC120 pellet-fired smoker.
A simple recipe can still be delicious! Salt, pepper and oil is all it takes to make this mouth watering flank steak. Toss it on the grill for a few minutes each side, add some grilled radishes and voila!
Sweet Potato Nachos are a healthy and filling snack. Use the indirect side of the PG1000 to grill your sweet potatoes. Layer over whole grain chips, top with black beans and corn and finish with a homemade cheese sauce!
Marinade your chicken then grill at 400° on the direct side of the PG1000 for 20 minutes, turning once. Slice chicken, layer on a Pita wrap with your favorite toppings and serve!
You can make jerky in a Cookshack electric smoker by smoking low and slow. Skewer your meat strips with jerky rods and smoke at 200° for 6 hours.
This step by step process of smoking ribs is fail proof!
Around the holidays, kitchens get busy and burner space is limited. Use your smoker to help out! Smoke your eggs this year instead of boiling them. Not only do they taste great, but you have one less thing in the kitchen!
Cookshack President & CEO, Stuart Powell talks about the daily and weekly cleaning of the Fast Eddy’s™ by Cookshack model FEC300 Rotisserie smoker.
Use zone cooking to smoke and sear your shrimp on the Fast Eddy’s PG1000 Pellet Grill. Try out this delicious shrimp recipe and see how you can do this at home on your pellet grill!