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Cookshack Model 075/076 SmartSmoker Oven
12
Ver. 07.1
TROUBLESHOOTER'S GUIDE
Cooking
PROBLEM POSSIBLE
CAUSE SOLUTION
Poultry is too dark
Too much wood
Use less wood. (Poultry absorbs smoke
easily so start with minimum amount
suggested and gradually increase the
quantity of wood with successive loads
until desired smoke flavor is reached.)
Bitter skin on poultry
Too much wood
Use less wood
Fish too dark
Too much wood
Use less wood
No smoke taste
Not enough wood
Use more wood
Product too dry
Oven humidity too low
Increase cooking temperature and de-
crease cooking time. Use Cookshack Wa-
ter Magazine to increase humidity. Pur-
chase product with fat on.
Skin cracks on poultry
Oven humidity too low
Rub with vegetable oil, butter, or mayon-
naise before smoking. Use a Cookshack
Water Magazine to increase oven humid-
ity.
Fish falls through grills
Overcooking
Reduce cooking time
Grill spacing too large to support fish
Use Cookshack Seafood Grills or equiva-
lent
Ribs fall off RibHooks
Ribs not securely fastened
Insert the longest end of the RibHook
under the second bone of the thickest end
of the slab
Overcooking
Reduce cooking time
Poultry not getting done
Overloading
Review loading and capacity instructions
in this manual
Load cooks unevenly
Improper loading
Follow smoker oven loading instructions
in this manual; always load bottom
shelves lighter. Do not use sheet pans in
the smoker; they block even circulation
of heat and smoke.
Brisket on bottom cooks too fast
Improper loading
Load bottom grill with fewer briskets.
Load bottom grill with fat side of brisket
down.
