Cookshack SmartSmoker 360 Manual do operador - Página 12

Procurar online ou descarregar pdf Manual do operador para Forno Cookshack SmartSmoker 360. Cookshack SmartSmoker 360 17 páginas. Smartsmoker oven

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TROUBLESHOOTER'S GUIDE
PROBLEM
Poultry too dark
Bitter skin on poultry
Fish too dark
No smoke taste
Ribs too dry
Skin cracking on poultry
Fish fall through grills
Ribs fall off RibHooks
Poultry not getting done
Dry product
Brisket on bottom cooks too fast
Load cooks unevenly
Cookshack Model 350/360 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
Oven humidity too low
Improper loading
Improper loading
12
SOLUTION
Use less wood. Poultry absorbs
smoke easily so start with the
minimum amount suggested and
gradually increase quantity of
wood in successive loads until de-
sired flavor is reached.
Use less wood.
Use less wood.
Use more wood.
Increase cooking temperature and
decrease cooking time.
Rub with vegetable oil, butter or
mayonnaise before smoking. Use a
Cookshack Water Magazine to
increase oven humidity.
Cook for shorter time.
Use Cookshack Seafood Grills.
Review RibHook instructions;
make sure ribs are securely fas-
tened.
Cook shorter time.
Review loading and capacity in-
structions.
Follow smoker oven loading in-
structions in Operator's Manual.
Always
load
bottom shelves
lighter. Do not use sheet pans in
the smoker. They block even cir-
culation of heat and smoke.
Load bottom grill with fewer bris-
kets and load with fat side down.
Follow smoker oven loading in-
structions in Operator's Manual.
Always
load
bottom shelves
lighter. Do not use sheet pans in
the smoker. They block even cir-
culation of heat and smoke.
Ver. 06.2