Cookshack SmartSmoker 150 Operatör El Kitabı - Sayfa 5
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Ayrıca Cookshack SmartSmoker 150 için: Operatör El Kitabı (20 sayfalar)
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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 no more than 6 ounces of wood (see Wood Selection, below) in the Wood Box. Close and latch the
oven door. Set temperature to 200°F - 225°F and turn the smoker on. Let the oven smoke, without meat, for
a minimum of four 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.
Use only dry wood. You will get the best results in finished product with dry wood. Wet wood will
release acids that may damage heating elements and reduce the length of their life.
Caution: the maximum amount of wood to be used in your Cookshack Model 150/160 smoker
oven is 6 ounces. Do not overload Wood Box.
Cookshack Model 150/160 SmartSmoker Oven
www.cookshack.com
Seasoning of Oven
Wood Selection
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Ver. 06.1