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SM160 Electric Smoker Oven by Cookshack / 1620 Square Inches Cooking Space / Ideal for Food Truck Smoker


A food truck smoker should excel at cooking meats to perfection with ease, reliability, and efficiency. The electric smoker line by Cookshack brings it. It uses electric heat with wood applied on top of the heating element to provide smoky flavor. It’s double-walled, insulated construction and size is ideal for placement on a food truck. It’s also 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 larger models in this product line: The Model 260 and Model 360.

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: 120 lbs., Brisket: 100 lbs., Ribs: 50 lbs. or 20 whole chickens per load
Cooking Surface: Qty 5 – 18″ x 18″ (45.7 x 45.7 cm) nickel plated grills, 5″ (12.7 cm) apart.  Contact us to upgrade to Stainless Steel grills!
Cooking Area: 1,620 square inches
Temperature Settings: 125°-300°F
Shipping Weight: 240 lbs.
Included Equipment: 
5 grills, side racks, drip pan, wood box, wood box handle, casters, operator’s manual, 10 lbs. hickory wood, spare heating element and Cookshack Spice Kit
Fuel Usage: 1 oz. of wood required to smoke 60 lbs. of product.
Average operating cost: $.97 for 12 hours
Construction and Insulation: Double Walled Construction surrounding 850° F Spin-Glas® Fiberglass Insulation

Manufacturer Description

  • Model SM160 is ideal for operations which need to produce a moderate amount of smoked foods and/or barbecue.
  • It produces hot or cold smoked foods by application of heat and wood smoke to meat, poultry, fish, and vegetables.
  • The heating unit works only when the smoker door is closed.
  • Food cooks at a low temperature with no drying drafts of air moving through the smoker.
  • The SM160 smoker is designed to be used inside with outside ventilation for smoke. Ideal for use as a food truck smoker.
  • Place under a hood, near an outside exhaust fan, or attach a Cookshack Smoke hood.
  • Meat drippings exit the bottom of the smoker into a removable drip pan for clean, safe operation.  Inner accessories remove for easy cleaning.
  • Safe, contained wood box slides out.


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