Cookshack SMOKETTE Gebruikershandleiding - Pagina 7
Blader online of download pdf Gebruikershandleiding voor {categorie_naam} Cookshack SMOKETTE. Cookshack SMOKETTE 11 pagina's.
Pagina afdrukkenWIRING DIAGRAM
Cookshack Smokette 009-2 Operator's Manual, v. 10.1
Page 14
Product
Start with this amount:
Brisket
2 oz. increasing to 6 oz.
Chicken
1 oz. increasing to 2 oz.
Ribs
2 oz. increasing to 4 oz.
Fish
½ oz. increasing to 1 oz.
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
Other regional favorites are alder, beech, pecan, maple, oak, buttonwood and
mangrove. Use local woods only if logs are selected and sized properly.
Use only dry wood. Wet wood will release acids that will damage heating elements
and reduce the length of their life.
"I have seen heating elements come back to us that have bubbled up and
blown out because people exposed them to wet wood." Tony Marlar,
Cookshack Customer Service
Cookshack Smokette 009-2 Operator's Manual, v. 10.1
(800)423-0698
Page 7
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