Cookshack SmartSmoker 160 Manuel de l'opérateur - Page 5
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COOKING
The interior of your oven should be "broken in" or seasoned before you cook your
first load of meat. Place wood (see Wood Selection, below) in the Wood Box. Close
and latch the oven door. Set temperature to 200 - 225, and turn the smoker on. Let
the oven smoke, without meat, for a minimum of four hours. Further seasoning will
occur as you cook in the oven.
Don't be alarmed if the oven temperature climbs somewhat higher than the
setting. That is normal. When oven is loaded, the meat will absorb the extra heat.
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 150/160 smoker oven is 6 ounces. Do not overload Wood Box.
Use only dry wood. You will get the best results in finished product with dry
wood. Wet wood will release acids that will damage heating elements and reduce
the length of their life.
Cookshack Model 150/160 SmartSmoker Oven
www.cookshack.com
Seasoning of Oven
Wood Selection
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