800.423.0698
www.cookshack.com
Cookshack Model 075/076 SmartSmoker Oven
8
Ver. 07.1
The IQ controller is equipped with two preset buttons for easy selection of common settings for popular
foods. Pressing the button marked Ribs and Chickens will make the following settings”
Pressing the button marked Briskets will make the following settings:
Once one of these preset buttons has been pushed you may start a Cook cycle using these settings by simply
pressing Start.
The IQ controller is equipped with a power backup system to prevent your Smoker from ‘forgetting’ what it
is doing in the case of a power failure. The IQ will wait out power failures of up to 2 minutes and resume
normal cooking. This backup system means that turning off the Master Switch will not cause the IQ to forget its
current instructions. The Reset button may be used to clear these current instructions and cause the IQ to start
over from the beginning.
When you think the product is finished, turn the switch to the OFF position. Wait ten minutes before opening
the oven door to check the product for doneness. When the product is done to your satisfaction, remove from
the smoker.
Holding
Meat should always be wrapped or sealed immediately upon removal from your smoker. However, if it is
held in the oven it is not necessary to wrap it.
To minimize the danger of food becoming contaminated, follow a few key steps.
•
The most important step is hand washing. Employees can easily transmit germs to clean food if they don't
follow basic personal hygiene. It is very important to wash after touching raw meat, fish, poultry, or dirty
utensils.
•
Refrigerated cases should keep food at 38
o
F or below. Hot display cases should keep food at 140
o
F or
above.
•
Some microorganisms, which can cause disease when present in low numbers, don't require temperature
abuse to be dangerous. To avoid these diseases, exclude infected personnel from foodservice operations,
use clean utensils when handling food, practice good personal hygiene, and use the proper containers when
covering food.
•
Remember, these are basic guidelines only and are not intended to replace laws, regulations, or restrictions
concerning the handling and processing of food products. For further information, use your local health
department guidelines to determine the best method for holding product, hot or cold.
Cook Temp
225° F
Hold Temp
140° F
Cook Time
3:00 hours
Cook Temp
225 F
Hold Temp
140° F
Cook Time
12 hours
