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SM360 Electric Smoker Oven by Cookshack / Stainless Steel 9072 Square Inches Cooking Area / Ideal as a Food Truck Smoker


A food truck smoker demands efficiency and quantity, and the SM series electric smokers by Cookshack brings it. Double walled steel construction with Spin-Glas insulation. It’s electric heat with wood applied on top of the heating element to provide smoky flavor. Its construction is ideal for placement on a food truck, provided you have a static location for the time required to smoke. It’s great for commissary kitchens.


Cookshack Electric Smokers, an Ideal Choice for a Food Truck Smoker

This smoker is designed to efficiently drive your BBQ lunch truck operation. The cooking capacity is superb, and you can always add a second Model 160 once you start taking off. Or, you can also upgrade to the Fast Eddy’s line of pellet wood-fired, 100% wood heat and smoke commercial smokers and keep this unit as a backup.

There are two smaller models in this product line: The Model 160 and Model 260.

What we like about Cookshack is their simplicity of design and reliability. You can’t go wrong choosing Cookshack for your food truck smoker requirements.

Made in the USA, by Cookshack.


Cooking Capacity: Pork Butts: 550 lbs., Brisket: 500 lbs., Ribs: 270 lbs. or 100 whole chickens per load
Cooking Surface: Qty (28) 18″ x 18″ (45.7 x 45.7 cm) nickel plated grills, 5″ (12.7 cm)
Contact us to upgrade to Stainless Steel grills!
Cooking Area: 9,072 square inches
Temperature Settings: 125°- 300° F
Shipping Weight: 750 lbs.
Included Equipment: 28 Grills, Side Racks, Wood Box, Wood Box Handle, Casters, Operator’s Manual, Spare Heating Element,  10 lbs. Hickory Wood and Spice Kit
Fuel Usage: 1 oz. of wood for every 60 lbs. of product
Average Operating Costs for 12 hours: $3.63
Construction and Insulation: Double Walled Construction surrounding 850° F Spin-Glas® Fiberglass Insulation

Manufacturer Description

  • The Cookshack SM360 smoker oven is designed for operations that need a capacity of up to 550 lbs. heavy cuts per load.
  • Cookshack’s largest electric smoker model, the SM360, is made for operations with a predominately smoked foods or barbecue menu.
  • Food cooks at a low temperature with no drying drafts of air moving through the smoker and the product is tender, moist and has low shrink.
  • Heat is supplied by four electronically-controlled 1500 watt heating elements.  Smoke is created as wood smolders in the wood box.
  • The heating element works only when the door is completely closed.
  • Place under a hood, near an outside exhaust fan, or attach a Cookshack Smokehood for proper ventilation.


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