Cookshack Smokette 009-2 Operator’s Manual, v. 10.1
Page 8
Preparing the Oven for Cooking
Line the bottom of the Smokette with aluminum foil and punch a hole in the foil
corresponding to the drain hole located on the floor of the Smokette.
Cover the lid of the wood box with foil for easy cleaning. Discard the foil after
each cooking and replace with fresh foil.
“I use the heavy duty aluminum foil instead of the light weight because the
light weight sticks to the wood box and floor of the smoker.”
Karen Hoogendoorn, Cookshack Sales
Place a small pan beneath the drain hole located on the Smokette’s floor and in the
trough at the bottom-front of Smokette. This pan will catch any meat drippings,
and can be discarded or re-used as you choose.
Place the properly loaded wood box in the Smokette. Do not change the wood
box’s position during cooking cycle. It covers the burner and wood and prevents
grease from dripping onto the heat source and creating strong fumes.
Loading the Oven with Meat
The maximum cooking capacity of your Smokette is 22 lbs. of heavy cuts of meat
or 10 lbs. of ribs. Do not overload your Smokette.
Keep meat approximately 1” from the back and side of the oven walls at all times.
Arrange load with less meat on lower grill. Heavy loading of the bottom grill will
block heat and smoke from traveling to the top of the Smokette. This will result in
undercooked meat on the upper grill.
Load only half full the first time you cook, and gradually increase to a full load with
successive batches. Monitor closely to determine what cooking time and load
amount produce the results you desire.
When the Smokette is loaded according to the above instructions, close and latch
the door. Fasten latch securely.
Setting the Cooking Temperature
Turn the Temperature Control Knob to the desired temperature. Heat up will take
from 30 to 90 minutes, depending on the load.
Do not preheat the Smokette unless preheating is specified in the recipe you are
using.
Cookshack Smokette 009-2 Operator’s Manual, v. 10.1
Page 13
SAMPLE LOGBOOK
Date
Product, type, cut
Price
Temperature when
placed in smoker
Rub and/or marinade
recipe (ingredients and
how much)
Smoke-cooking cycle
Temperature
Cooking time
Any adjustments made
during cooking
Amount and type of
wood used
Climactic conditions
(hot, cold, windy,
humidity, etc.)
Internal product
temperatures and smoker
temps during cook cycle
Description of final
appearance and taste of
product
“At first I didn't do this...it was easy to forget what I did the last time and
minor differences made an impact on the finished product.” PrestonD,
Forum Member and Cookshack award-winning barbecue cook
