Cookshack SmartSmoker 160 Manuale dell'operatore - Pagina 14
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TROUBLESHOOTING GUIDE
PROBLEM
Poultry too dark
Bitter skin on poultry
Fish too dark
No smoke taste
Product too dry
Skin on poultry cracking
Fish falls through grills
Ribs fall off Rib Hooks
Poultry not getting done
Load cooks unevenly
Brisket on bottom cooks too fast
Cookshack Model 150/160 SmartSmoker Oven
www.cookshack.com
Cooking
POSSIBLE CAUSE
Too much wood
Too much wood
Too much wood
Not enough wood
Oven humidity too low
Overcooking. Grill spacing too large to
support fish
Ribs not securely fastened
Overcooking
Overloading
Improper loading
Improper loading
14
SOLUTION
Use less wood. Poultry absorbs smoke
easily so start with the minimum amount
suggested and gradually increase the
amount with successive loads until the
desired smoke flavor is reached.
Use less wood
Use less wood
Use more wood
Increase cooking temperature and de-
crease cooking time
Rub with vegetable oil, butter or mayon-
naise before cooking. Use Cookshack
Water Magazine to increase oven humid-
ity
Cook for shorter time. Use Cookshack
Seafood Grills
Review Rib Hook instructions. Make
sure hooks are securely inserted between
the top two ribs on the slab
Cook for shorter time
Review loading and capacity instructions
Follow smoker oven loading instructions
in Operator's Manual. Always load bot-
tom shelves lighter. Do not use sheet
pans in the smoker. They block even
circulation of heat and smoke.
Load bottom grill with fewer briskets
and load with fat side down
Ver. 06.1