Cookshack 105/6 SUPER SMOKER, Setting Up

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Cookshack Model 105/6 SUPER SMOKER Oven 5
1. Place properly loaded wood box in oven. Do not remove the wood box
from the oven bottom during cooking cycle. The wood box covers the burner and
wood. It prevents grease from dripping onto the heat source and creating strong
fumes.
IMPORTANT: Do not operate oven without wood box in proper position.
2. Line the bottom of the oven with aluminum foil and punch a hole in the foil
corresponding to the drain hole. Cover the lid of the wood box with foil for easy
cleaning. Discard the foil after each cooking and replace with fresh foil.
3. Place drain pan beneath the drain holes located in oven bottom and in the
trough at bottom front of the smoker. This drip pan should be emptied after each
cooking.
4. Notice that the grills in your smoker can be rearranged to accommodate
different sizes of meat.
When smoking thick items, such as turkeys or large hams, remove alternate
grills.
When hang-smoking ribs, remove all except the top and bottom grills, and
raise side racks to highest position.
Smoker Oven Maximum Load Capacity
IMPORTANT: Do not overload your smoker. Use the Smoker Oven
Maximum Load Capacity chart below to determine the maximum
capacity of your smoker.
The following chart shows maximum cooking capacities, per load, of various
Cookshack smoker ovens.
Capacities are based on 3 lb. ribs, 8 - 10 lbs. heavy cuts, and 3 lb. chickens.
Capacities are specifically limited by the amount of heat available. Fill smoker
50% to 100% of maximum capacity for best results.
Ribs Heavy Cuts Chickens
Model Lbs. Lbs. Each
101, 105, 106 40 80 15
Loading the Oven with Meat
1. Keep meat approximately 1" away from the back and side oven walls at all
times.