Cookshack Electric Smokers feature stainless steel double-walled construction surrounding 850-degree Fahrenheit Spin-Glas insulation, keeping the internal temperatures consistent and the outside cool. Digital technology allows you to smoke-cook your meat at a temperature and time that you set. The AmeriQue electronic controller has an LED panel that displays the cooking temperature and the remaining time or internal meat temperature. One of the most popular features of this electric smoker is the included meat probe, which allows you to set the desired internal meat temperature. When the meat reaches a pre-set temperature, the smoker automatically goes into a 140-degree hold cycle. The AmeriQue electric smoker will arrive with everything you need to start smoking, including a meat probe for accurate internal temperature, four 18 x 14-inch nickel-plated shelves, two-position side racks, five pounds of hickory wood, stainless steel firebox, four 3-inch locking casters, stainless steel drip pan for easy clean-up, Smoking At Home cookbook with tried-and-true recipes, and an operators manual to get you up to speed fast. This AmeriQue electric smoker has a 50 lb capacity and a temperature range of 140 to 300 degrees. The smoker uses about 1 to 2 ounces of wood for every 60 pounds of food smoked. Each cooking grate has a vertical space of 5 1/2 inches. The smoker requires 7 amps/120V/1000W. All Cookshack smokers are proudly made in the USA.

Gene Ellis was passionate about barbecue and knew there had to be an easier way to smoke his favorite foods in his own backyard. Judy, Gene’s wife, shared his love of cooking and helped him develop the line of sauces and rubs we still use today! Gene tried to create easy smoked foods on a charcoal grill with little success. He moved to a stone fireplace then to welded metal boxes (the initial design concept for what we call the SmartSmokers). “As the metal box technology improved, so did our meals,” said Donna Ellis-Johnson, one of Gene and Judy’s three children. Gene, ever the entrepreneur, knew there was a need in the restaurant world for equipment that could slow smoke foods without the hassle and long hours of a traditional pit. Word of Gene’s invention spread like wildfire and soon, other backyard cooks were requesting smaller versions of the commercial units. Little did Gene know that more than 50 years later, his company would still be in the hands of his children, with the help of current CEO, Stuart Powell. From humble beginnings in Gene and Judy’s backyard to more than 50 years and still smokin’, Cookshack’s family and character-based business practices are why we are the number one choice of pit masters, chefs, caterers, and backyard cooks across the globe.