Cookshack SmartSmoker 350 Manuale dell'operatore - Pagina 5

Sfoglia online o scarica il pdf Manuale dell'operatore per Forno Cookshack SmartSmoker 350. Cookshack SmartSmoker 350 17. Smartsmoker oven

800.423.0698

COOKING

The interior of your oven should be "broken in" or seasoned before you cook your first load of meat. Place no more

than 12 oz . of wood in each Wood Box. (see Wood Selection, below) for a total of no more than 24 ounces. Close

and latch the oven door. (NOTE: The oven door will be hard to close. Use of both hands may be required. This

is necessary in order to obtain a good seal.) Set temperature to 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.

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 350/360 is

24 ounces—approximately 12 ounces per Wood Box. Do not overload Wood Boxes

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.

CAUTION! Operation of a dirty oven may create a fire hazard. Do not allow debris to

accumulate in the oven interior or on oven grills. Such debris may create a fire hazard!

Follow all shut down and cleaning instructions carefully.

1. Check that the Wood Box Housing is placed over the Heating Elements and pushed all the way to the back of the

oven. Place properly loaded Wood Boxes in oven. Do not remove the Wood Boxes from the oven during the

cooking cycle.

2. Line the bottom of the oven with aluminum foil and punch a hole in the foil corresponding to the drain hole.

Cover the Heat Deflector 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 or

pipe the drain to a grease trap per your local plumbing codes. This drip pan should be emptied after each cook-

ing.

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.

IMPORTANT! Do not operate oven without Wood Box Housings and Wood Boxes in proper position.

Cookshack Model 350/360 SmartSmoker Oven

www.cookshack.com

Ver. 06.2