Cookshack SmartSmoker 260 운영자 매뉴얼 - 페이지 5
{카테고리_이름} Cookshack SmartSmoker 260에 대한 운영자 매뉴얼을 온라인으로 검색하거나 PDF를 다운로드하세요. Cookshack SmartSmoker 260 18 페이지. Smartsmoker oven
Cookshack SmartSmoker 260에 대해서도 마찬가지입니다: 운영자 매뉴얼 (18 페이지)
페이지 인쇄800.423.0698
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 (see Wood Selection, below) in the Wood Box. Close and latch the oven door. 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.
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.
Caution: The maximum amount of wood to be used in your Cookshack Model 250/260 smoker oven is 12
ounces—approximately 6 ounces in each Wood Box. Do not overload Wood Boxes.
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.
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 250/260 SmartSmoker Oven
www.cookshack.com
Seasoning of Oven
Wood Selection
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Ver. 07.1