Cookshack SmartSmoker 350 Посібник оператора - Сторінка 12

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1. Electrical Power Connection

800.423.0698

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

Not enough wood

Oven humidity too low

Overcooking

Grill spacing too large to support

fish

Ribs not securely fastened

Overcooking

Overloading

Oven humidity too low

Improper loading

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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 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.