Cookshack Smokette SM025 Manuel de l'opérateur - Page 10

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The First Smoke
Seasoning Your Smoker
The interior of your smoker needs to be "broken in" or seasoned be-
fore you cook your first load of meat. Before re-inserting the wood box,
put 6 ounces (2-3 pieces) of your wood chunks inside the box and then
insert over the heating element. Never place more than 6 ounces of
wood in the smoker.
Do not use your smoker without the wood box insert in the proper
position. Once in the proper position, let the smoker smoke without
meat for a minimum of 4 hours at 275ºF.

Wood Selection

As you progressively learn how to use your smoker, you will become
more comfortable with choosing the amount of wood to place in your
smoker. It is wise to start with a small amount of wood at first and then
increase as necessary until you have the smoky flavor you prefer.
Personal taste dictates the amount of wood you use and this varies from
person to person, hence the lack of hard and fast rules.
Try starting with two ounces of wood in the beginning of your smoke
and adjust upward if you want a smokier flavor. Remember, normally
one chunk of wood can weigh anywhere from 2 to 4 ounces.
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, apple and cherry. All of these are available from
Cookshack at (800)423-0698. Other regional favorites are alder, beech,
pecan, maple, oak, buttonwood and mangrove. Use local woods only if
logs are selected and sized properly.
Cookshack SM025/SM045 Operators Manual, V. 13