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Smokers

Commercial Smokers in Toronto & Canada

Our Smokers collection is built entirely around Cookshack, an American manufacturer known for slow-cooking equipment that scales from small operations up to serious volume. The SM Series electric smokers range from the SM025 (25 lb capacity) up through the SM360 (550 lb capacity), all with double-wall stainless steel construction, Spin-Glas insulation, and digital controls holding a steady 130°F to 300°F for low-and-slow barbecue. For higher-output kitchens, the FEC Series pellet smokers step up to 36,000-108,000 BTUs, with the FEC300, FEC500, and FEC750 adding a built-in rotisserie for large-format cooking like whole hogs or racks of ribs. Every unit is NSF and ETL certified and made in the USA. Phoenix Food Equipment is based right here in Vaughan and ships commercial smokers across the GTA — Toronto, Mississauga, Markham, and Brampton included — plus nationwide across Canada.

Frequently Asked Questions

Common questions we hear from operators.

What's the biggest capacity commercial smoker Cookshack makes?

The Cookshack FEC750 tops the lineup at 750 lbs of food capacity, running 108,000 BTUs with a built-in rotisserie for large-format cooking. On the electric side, the largest is the SM360 at 550 lbs. A high-volume barbecue restaurant, caterer, or meat market doing serious daily throughput is generally better served by the pellet-fired FEC line, while the electric SM line covers everything from a small operation up to a solid mid-size commercial kitchen.

What's the difference between an electric and a pellet commercial smoker?

Cookshack's SM Series electric smokers (SM025 up through SM360) use a small wood box that smolders real hickory to generate smoke, with a heating element controlling temperature between roughly 130°F and 300°F. The FEC Series burns hardwood pellets instead, reaching higher temperatures up to 400°F with more BTU output overall, which suits a kitchen that wants faster cook times or higher volume alongside authentic wood smoke flavour.

Do commercial smokers need a rotisserie?

Not necessarily — it depends on what you're cooking. Cookshack's rotisserie models, the FEC300, FEC500, and FEC750, rotate the food for even smoke exposure on large cuts like whole hogs, briskets, or racks of ribs, and include a food pedal for hands-free loading. The non-rotisserie SM and FEC120/FEC240 models work great for pulled pork, ribs, or poultry on fixed shelves. If you're doing high-volume whole-animal cooks, a rotisserie model is worth the upgrade; for standard cuts, a shelf-style smoker is usually all you need.