Why did you buy a Cookshack?

My neighbor has one and he brought us some meat he had smoked. I went to see what he was bragging about. He had a used 008 he bought cheap to try. I was sold and ordered my 009 for my Christmas present.

1. Ease of use. If I had to babysit it or it took lots of time to set up and clean up, I wouldn't be able to use it much. Simple, readily available consumables is helpful too.

2. Commercial style fabrication. I hate cheap, flimsy junk.

3. Consistency of results, which is more than likely a product of #1 and #2.

Sorry. Got lost and stumbled into the commercial area by accident.

I wanted to be able to smoke a larger volume of meat than my stickburner was capable of and be able to do it at the same level of quality. I also was so impressed by the customer suppot that they have there.

My ol' silver bullet smoker died and I wanted to replace it. I trolled the web for a couple of weeks and ran across this forum. After reading tons of posts and learning a great deal, I pulled the trigger and ordered one.

My neighbor just ordered a cookshack last week. The good smells and bones I tossed over the fence were enough to convince her to order one.

I have a couple of other friends seriously thinking of placing an order. You should consider a reward plan for those of us who get others to order. Free rub or BBQ sauce for helping spread the word!!!

I looked at different cookers,got down to two. I liked that FEC was NSF rated and the IQ-4 a plus. But at a cook-off smokin showed me every thing I needed to know, bought two FEC-100's. customer service is the very best! I do not regret my purchase at all.

Have had lots of stick burners. Simply got tired of always smelling like smoke and baby sitting the smoker all the time.
After reading and lurking on the forum and checking out different units decided on the AmeriQue because of the ease of operation, made in America and the excellent CookShack customer service.
Have been a happy smoker for the last 3 years!

Keep in mind, this is posted in the Pro's Forum, so I believe Donna is looking for people using a CS in a Professional Setting.

Saw a local distributor at a food show and went to his shop for a cooking demo. Great service, local rep and employee proof bbq. Run the FEC-100 about 14-hours a day, 4-days a week.

My first exposure to Cookshack was years ago working in a restaurant in New Orleans where we used a Cookshack primarily for Hot Smoking and Cold Smoking Salmon. It lived ouside with a tarp thrown over it when not in use, but never failed to deliver!

After I moved into a Foodservice Sales position, I kept running into Cookshack at Tradeshows and was impressed by Stuart working the booth and spending so much time talking to people about BBQ.

Last year I decided it was time to get my own Cookshack and now I can't wait to get a bigger one!

I was talking to Eddy about his pellet cookers back in 2003. When I finally placed my order, I was expecting his first design. I got one of the first FEC100's made by Cookshack. I was hoping I would be getting the new model, and I did. Been very happy ever since.

Well, mine was bought for Compitition. But I have a small catering business that is growing because of it. I really like the fact I can load it on Thursday afternoon, go to work Friday and the meat is at holding temp when I get home. Then I can drop off the meat to the customer. Also slept allnight Thursday!!!