The Charbroiler by
The CONSISTENCY of Gas, the FLAVOR of Real Wood Smoke.
Food tastes
FABULOUS
when cooked over pellet smoke!
ANOTHER COOKSHACK FIRST
for the Commercial Kitchen!
The Cookshack Charbroiler’s electronically-controlled pellet-cooking system* keeps
the charbroiler cooking at a consistent temperature while creating that wonderful
wood-grilled avor that people love. The system is fueled by 100% food grade wood
pellets, introduced into its “repot” by an auger which requires only a small amount of
electricity to operate. This system has been eld tested and proven to work over years of
use in Cookshack’s big pellet smokers.
LOOK INSIDE to see the competitive advantages
* Cookshack, Inc. (2011). Cookshack Charbroiler, U.S. Patent 7900553.
A Charbroiler with the
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Specifications - (Available in 24", 36" and 48")
Consistency of Gas and the
Flavor of Real Wood Smoke
Cookshack’s electronically controlled 100% wood pelletred charbroiler gives the cook the tremendous advantages
of both gas and wood charbroilers while eliminating the
problems of lack of avor, heat inconsistency, fuel storage,
and ash disposal.
Gas charbroilers give consistent results, but without the
smoky wood-grilled avor that people love. Wood grills, on
the other hand, add plenty of avor, but they are dicult,
dirty, and even dangerous to operate. For the rst time, the
professional cook can grill meats over 100% wood heat and
smoke with consistent results and the sought-after, well-loved
smoky avor that keeps customers coming back!
e Charbroiler cooks with 100% food grade wood pellets
that give meats big smoke avor. Foods taste fabulous when
prepared with pellet smoke.
Easy To Use
Anyone who can cook on a gas charbroiler can cook on a
Cookshack Charbroiler. No special training is required,
unlike log-red grills which require the cook to judge the
heat of cooking surface while adding logs and trying to cook
at the same time!
With the Charbroiler, the cook simply sets the cooking
temperature and the Charbroiler regulates the wood and the
cooking temperature. Your cooks concentrate on the quality
of the food, not on stoking a re.
Dimensions: 24" – 26.5"W x 34.5"D x 36"T (48" with Lid)
36" – 38.5"W x 34.5"D x 36"T (48" with Lid)
48" – 50.5"W x 34.5"D x 36"T (48" with Lid)
Controllers and Firepots: 24" (2 controllers / 2 repots)
36" (2 controllers / 3 repots)
48" (2 controllers / 4 repot s)
Variable Temperature Settings: High 700 °F
Medium 500°F
Low 250°F
Front Loading Pellet Hopper: 24" - 40 lbs. capacity, 8 lbs. per hour
(Pound usage is calculated at
36" - 60 lbs. capacity, 12 lbs. per hour
high temperature setting)
48" - 80 lbs. capacity, 16 lbs. per hour
Cooking Area: 24 x 20" = 480 sq. in.
36 x 20" = 720 sq. in.
48 x 20" = 960 sq. in.
Cooking Surface: Heavy dut y cast iron grates 1 ½" thick
Fuel Source: 100 % food grade wood pellets
Average cost is $.50 per pound
Electrical: 24" - 120V, 5 amps
(Required to operate pellet
36" - 120V, 8 amps
system auger and igniter)
48" - 120V, 11 amps
cord approximate length is 54"
(may vary by ± 6")
Cabinet Materials: Stainless steel
Insulation: 850°F Spin-Glas®
Shipping Weight: 24" - 490 lbs.
36" - 570 lbs.
48" - 780 lbs.
Optional Equipment: Lid for 24", 36" or 48" Charbroiler, and
Split Lid for 4 8" Charbroiler
Safe to Use in a Busy Kitchen
e Cookshack Charbroiler is safe to use. e front loading
pellet hopper keeps the cook’s hands away from the hot
charbroiler surface while adding pellets.
Consistently Delicious Results
e Charbroiler’s electronically controlled pellet-cooking
system keeps the charbroiler cooking at a consistent
temperature while wafting wood smoke over your steaks
and burgers. Its heavy duty cast iron grates distribute heat
evenly, eliminating hot spots. During test cooking, the
charbroiler surface maintained its temperature at +/- 10°F.
You have complete control over the temperature and the
cooking process, and you get consistent results.
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* Cookshack, Inc. (2011). Cookshack Charbroiler, U.S. Patent 7900553.
100% Satisfaction No-Risk 30-Day Money-Back Guarantee!
The 24" Charbroiler, CB024,
is pictured to the right
with the optional lid*.
*Lids are available for
each size and are sold
separately.
How It Works
e Charbroiler is fueled by 100%
food grade wood pellets, introduced
into its internal repot by an auger
which requires only a small amount
of electricity to operate. e
“...this grill won’t coat the entire restaurant...
in a light dusting of ash every night. I worked for a chain that cooked on a log
red grill and the cleaning bills were enormous. We had to have an outside crew
in every store, every day to clean the dining rooms from top to bottom. Hanging
light xtures, pictures, everything. Anything that puts out less ash will be
greatly appreciated by restaurateurs.”
electronically controlled pellet-feed
system knows exactly when to add
pellets to the repot to keep the grill
temperature consistent. is pelletfeed system has been eld tested and proven to work during
seven years of use in thousands of Cookshack pellet smokers.
Pellets vs. Logs
Pellets are readily available, take up less space, and can be
stored inside, unlike the big dirty logs required by wood
charbroilers. Our pellets are kiln-dried, eliminating all
danger of pests and chemicals, and are packaged in pest-free
plastic bags. Pellets leave behind about 3% ash - a fraction
of the 30% ash produced by logs! Take out the ashes in a
saucepan rather than a big trash can. Disposal is safe and
quick, without the risks associated with large amounts of hot
ashes from wood logs. Employees are not in danger of being
burned, and dumpster re danger is eliminated!
Comes in 3 Standard
Widths or Custom Width
e Charbroiler comes in 24", 36", and 48" widths. Need a
dierent width? No problem! For an additional charge, we
can custom build a Charbroiler to your specied width. e
chart below will help you determine which size you need.
Charbroiler Capacities
Cut Weight CB024 CB036 CB048
Ribeye: 12 oz. 16 pcs. 24 pcs. 32 pcs.
NY Strip: 11 oz. 16 pcs. 24 pcs. 32 pcs.
Filet: 8 oz. 20 pcs. 30 pcs. 40 pcs.
Chicken Breast: 8 oz. 20 pcs. 30 pcs. 40 pcs.
Hamburger: 4 oz. 20 pcs. 30 pc s. 40 pcs.
Cookshack Forum Member Todd G.
April 9, 2009
CB036
CB048
* Cookshack, Inc. (2011). Cookshack Charbroiler, U.S. Patent 7900553.
* An adequate ventilation system is required for commercial cooking equipment.
Information may be obtaine d by writing to the National Fire Protection Association,
1 Batter ymarch Park, Quincy, MA 02169, w ww.NFPA.org
Order 24 hours a day online at www.cookshack.com Call 1-800-423-0698 Monday - Friday, 8 a.m. to 5 p.m. (Central)
2304 N. Ash St.
Ponca City, OK 74601-1100
USA
To order the Charbroiler by Cookshack, call or visit:
1-800-423-0698
www.cookshack.com
Call us Monday – Friday, 8:00 A.M. – 5:00 P.M. CST
Fax: 1-580-765-2223 or E-mail: sales@cookshack.com
2304 North Ash Street, Ponca City, OK 74601
v. 2012.10.19
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