Cookshack SmartSmoker 075 Manual do operador - Página 12
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TROUBLESHOOTER'S GUIDE
PROBLEM
Poultry is too dark
Bitter skin on poultry
Fish too dark
No smoke taste
Product too dry
Skin cracks on poultry
Fish falls through grills
Ribs fall off RibHooks
Poultry not getting done
Load cooks unevenly
Brisket on bottom cooks too fast
Cookshack Model 075/076 SmartSmoker Oven
www.cookshack.com
Cooking
POSSIBLE CAUSE
Too much wood
Too much wood
Too much wood
Not enough wood
Oven humidity too low
Oven humidity too low
Overcooking
Grill spacing too large to support fish
Ribs not securely fastened
Overcooking
Overloading
Improper loading
Improper loading
12
SOLUTION
Use less wood. (Poultry absorbs smoke
easily so start with minimum amount
suggested and gradually increase the
quantity of wood with successive loads
until desired smoke flavor is reached.)
Use less wood
Use less wood
Use more wood
Increase cooking temperature and de-
crease cooking time. Use Cookshack Wa-
ter Magazine to increase humidity. Pur-
chase product with fat on.
Rub with vegetable oil, butter, or mayon-
naise before smoking. Use a Cookshack
Water Magazine to increase oven humid-
ity.
Reduce cooking time
Use Cookshack Seafood Grills or equiva-
lent
Insert the longest end of the RibHook
under the second bone of the thickest end
of the slab
Reduce cooking time
Review loading and capacity instructions
in this manual
Follow smoker oven loading instructions
in this manual; always load bottom
shelves lighter. Do not use sheet pans in
the smoker; they block even circulation
of heat and smoke.
Load bottom grill with fewer briskets.
Load bottom grill with fat side of brisket
down.
Ver. 07.1