Cookshack SMOKETTE Panduan Operator - Halaman 10
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Halaman CetakTIPS FOR GOOD SMOKING
Your Smokette does not require pre-heating.
Try lots of different seasonings until you find the one you like
the best.
Use a meat thermometer, following the manufacturer's
instructions, to determine the internal temperature of smoked
products.
Your Smokette is an excellent slow cooking oven, without
wood. Use it for slow-roasting meats and poultry. Cooking
times are the same as for smoke-cooking.
To keep product warm for a up to six hours until ready to eat,
double-wrap in foil, wrap in a towel or several layers of
newspaper, and place in an ice chest. (This tip is compliments
of
The Smokin' Okie
, Cookshack Barbecue Forum Moderator,
friend, and great BBQ cook.)
Open the door of the smoker as little as possible while cooking.
Joey Z
(
, Forum Member)
"Don't put to much wood in the wood box of your Cookshack.
I rarely use more then 4 - 5 oz. for a brisket or pork butt, 3 - 4
oz. for ribs, and 2 oz. for turkey breast or chicken." (
Que
, Forum member)
"Do not boil ribs in water before smoke-cooking!" (
Forum member)
Cookshack Smokette 009-2 Operator's Manual, v. 10.1
Bobby
sfentman
,
Page 10
SHUTDOWN PROCEDURE
Important!
If oven is to be left unattended with the door open, the following steps should be
taken:
The power cord must be unplugged.
Carefully remove the wood box from the oven and douse the
contents with water. Remove any wood remaining on the
burner. Rake it on to the foil bottom. Remove the foil from the
oven immediately.
FAILURE TO FOLLOW THESE INSTRUCTIONS
MAY RESULT IN A FIRE HAZARD!
Cleanup
ALWAYS DISCONNECT THE OVEN FROM ITS
ELECTRICAL SUPPLY BEFORE CLEANING OR
SERVICING.
Your Cookshack smoker must be kept clean. Loose grease and scale should be
removed regularly to prevent buildup, which may cause strong fumes. It is desirable
to allow seasoned coating, such as that found on a well-seasoned cast iron skillet, to
remain on the walls. For this reason, we do not recommend attempting to restore
the oven wall to a "like new" state after each cooking. The use of detergent,
chemical cleaners or oven cleaners is not advised.
"You want the walls to turn black like an old skillet. I wipe out my smoker
with paper towels, and scrape "chunks" off with a scraper." Stuart Powell,
Cookshack CEO
IMPORTANT: Caustic oven cleaners may damage
heating element and grills. Use of oven cleaners
or other caustic cleaners will void the warranty
on the heating element and grills.
Cookshack Smokette 009-2 Operator's Manual, v. 10.1
Page 11