Cookshack 105/6 SUPER SMOKER Mise en place - Page 5

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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.

Model

101, 105, 106

Loading the Oven with Meat

1. Keep meat approximately 1" away from the back and side oven walls at all

times.

Cookshack Model 105/6 SUPER SMOKER Oven

Ribs

Heavy Cuts

Lbs.

Chickens

Lbs.

Each