Cookshack 105/6 SUPER SMOKER Configuração - Página 11
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Imprimir páginaTROUBLESHOOTER'S GUIDE, OPERATION
PROBLEM
Uneven cooking
Strong grease fume
"charcoal" flavor
Rusting of oven
Meat sticks to lower grill
Smoke coming from top of
door
Product gets too done on
the bottom grills, product on
top grills is raw or
underdone
Cookshack Model 105/6 SUPER SMOKER Oven
POSSIBLE CAUSE
Improper meat loading
Excessively dirty oven
High moisture operation
High humidity climate
Improper break-in
Repeated detergent
washing
Heavy "blanket" loading
Direct burner heat in center
of grill
Normal
Improper loading
SOLUTION
See loading
instructions
See cleaning
instructions
Remove obstructions
from top vent
Move oven to dryer
area
Clean away all rust
Oil rusted areas with
meat grease
Smoke without meat
for 8 hours at 150 o
Same as solution for
improper break-in
Load with ample room
for upward passage of
heat
Place foil under meat
on bottom grill
Load lighter at the
bottom for efficient
heat and smoke
circulation
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