Cookshack Smokette SM025 운영자 매뉴얼 - 페이지 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