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Cookshack Model 075/076 SmartSmoker Oven
5
Ver. 07.1
COOKING
Seasoning of Oven
The interior of your oven should be broken in or seasoned before you cook your first load of meat. Place 6
oz. wood in the Wood Box. Place a container of water on one of the grills in the smoker to insure even heating
of the unit during seasoning
.
Close and latch the oven door. (NOTE: The oven door will be hard to close. Use
of both hands may be required. This is necessary in order to obtain a good seal.) Turn the oven on and
push the Brisket pre-set button. Push Start. Let the oven run this way for 4 to 6 hours before cooking the first
load of food. Seasoning will continue to occur as you cook in the oven.
Don't be alarmed if the oven temperature climbs somewhat higher than the setting. This is normal. When
oven is loaded, the meat will absorb the extra heat.
Wood Selection
You may use any fruit or nut hardwood in your smoker, as long as it has good flavoring abilities. The most
popular woods for smoking are hickory, mesquite and apple. Any of these will work in your smoker and are
available from Cookshack.
Other regional favorites are alder, beech, cherry, apple, pecan, maple, oak, buttonwood, and mangrove. Use
local woods only if logs are selected and sized properly and if you are satisfied with their flavoring abilities.
CAUTION: The maximum amount of wood to be used in your Cookshack Model 075 and 076 smoker
oven is 6 ounces (approximately 3 chunks). Do not overload the Wood Box.
Use only dry wood. You will get the best results in finished product with dry wood. Wet wood will release
acids that may damage heating elements and reduce the length of their life.
Preparing the Oven for Cooking
♦
Check that Wood Box Housing is placed over Heating Element and pushed all the way to the back of the
oven. Place properly loaded Wood Box in oven. Do not remove the Wood Box from the oven bottom
during cooking cycle.
♦
Line the bottom of the oven with aluminum foil and punch a hole in the foil corresponding to the drain
hole. Cover the Deflector with foil for easy cleaning. Discard the foil after each cooking and replace with
fresh foil.
♦
Slide the drip pan into the holder located beneath the drain holes. This drip pan should be emptied after
each cooking.
♦
Notice that the grills in your smoker can be rearranged to accommodate different sizes of meat. Remove
alternate grills when smoking thick items, such as turkeys or large hams. When hang-smoking ribs using
rib hooks, remove all except the top and bottom grills, and raise side racks to highest position.
Operation of a dirty oven may create a fire hazard. Do not allow debris to accumulate in oven interior or
on oven grills. Such debris may create a fire hazard. Follow all shutdown and cleaning instructions
carefully.
Do not operate oven without Wood Box Housing and Wood Box in proper position.
