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The Cookshack Charbroiler CB036 is a commercial, pellet fired grill meant for professional use. It comes in a smaller 24″ model and larger 48″ model. Unlike most pellet cookers that are designed for BBQ smoking, Cookshack’s Charbroilers reach searing temps of 700ยฐ to sizzle steaks and burgers while imparting a nice whiff of smoky flavor.
Built for heavy commercial use with double walled stainless steel interior and exterior and heavy duty casters, the CB036 can handle 24 – 12 oz Ribeyes or Strips, 31 – 8 oz. Fillets, 30 – 8 oz. Chicken Breasts or 30 – 4 oz. Hamburgers.
Stainless steel cooking grates would have been a better choice for professional use than the higher maintenance coated cast iron ones that come with the CB036. The high capacity hopper, however, holds 60 lbs. of pellets and is said to burn approximately 12 lbs./hour. It has two digital controllers and three fire pots. 120V 8 – amps required power.
A 36″ Charbroil lid is optional. Two year limited warranty and Cookshack’s 30 day money back guarantee.
Product Information:
Manufacturer:
Cookshack is a second generation family owned business started in the early 1960’s by Gene and Judy Ellis of Ponca City, OK. Ellis was an inventor and entrepreneur who loved barbecue. They began selling sauces and spice blends then branched out into hardware. Cookshack now manufactures a wide variety of pellet and electric smokers for restaurants, professional competitors, and back-yard barbecue enthusiasts. In 2004 Cookshack began a relationship with Fast Eddy Maurin, winner of numerous Grand Championships on the competitive BBQ circuit. Together they produced Fast Eddy’s innovative pellet smoker designs which were greeted with enthusiasm and have become some of Cookshack’s most popular smokers.
All their well-built machines are made in the US and come with 2-year limited warranties. The company is universally respected for customer care and their online open forum is extremely informative and helpful. Owners absolutely positively love their Cookshacks.
Published On: 11/14/2014
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called โdry brining,โ the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty โbarkโ on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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