Cookshack 105/6 SUPER SMOKER Instellen - Pagina 4

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COOKING

The interior of your oven should be "broken in" or seasoned before you cook

your first load of meat. Place wood (see Wood Selection, below) in the wood

box. Close and latch the oven door. Set temperature to 200 - 225

smoker on. Let the oven smoke, without meat, for a minimum of eight 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.

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 105/6 smoker oven is 16 ounces. Do not overload

wood box. Wood box lid must close all the way down.

Do not use excessive wood: maximum thickness 3", maximum

length 8".

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.

Do not use small chips, sawdust, or oversize logs in your Cookshack smoker.

CAUTION - Operation of a dirty oven may create a fire hazard. Do

not allow debris to accumulate in oven interior or on oven grills. Such

debris may create a fire hazard! Follow all shutdown and cleaning

instructions carefully.

Cookshack Model 105/6 SUPER SMOKER Oven

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