CookShack or Southern Pride

Not that you won't get some good input,but I'd suggest you call John Shiflett,at CS sales and let him work with you.

He has done a great amount of restaurant work and can be very specific,as to the traditional ,or the pellet cookers.

Also,if you need any custom work,venting,etc.

I opened my restaurant with a Southern Pride 200 which has been able to handle our growth from $900 a week to $35k a week. I have just added a Cookshack FE300 to a production kitchen. The difference between the two is that the Southern Pride has a heating element in addition to the smoke of the pellets and the Cookshack uses pellets exclusively for the heat. THis makes the Cookshack use a lot more pellets, but it also feeds continuously, so you get much, much more smoke on the meat.
My Cookshack came with a faulty fire box that took many (20)hours of investigation to finally fix.

IF my Cookshack finally works as promised, I expect the higher pellet usage (and expense) will be offset by superior product. Only time will tell...

Once again,you need to talk the difference between a traditional CS commercial and a pellet cooker.

Talk to the plant about YOUR specific applications.

I love my CS for big meats,but love my FEC s pellet cookers to virtually fry chicken at close to 400*.

quote:

Originally posted by Tom:
Once again,you need to talk the difference between a traditional CS commercial and a pellet cooker.

Talk to the plant about YOUR specific applications.

I love my CS for big meats,but love my FEC s pellet cookers to virtually fry chicken at close to 400*.

What is a FEC? Do you mean the Fast Eddie by Cookshack smoker? I ask because the spec for it says it does include a burner?

Yep,Fast Eddy by Cookshack has a firepot,that the pellets feed into,for heat and smoke.

The regulator system feeds as necessary,to maintain temps within a couple of degrees.

It will not be feeding,when none is needed.

I'd suggest you talk to the folks at the plant,that do restaurant work.

Hope this helps a little.