Cookshack 105/6 SUPER SMOKER Налаштування - Сторінка 13

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PROBLEM

Poultry too dark

Bitter skin on poultry

Fish too dark

No smoke taste

Ribs too dry

Skin cracking on poultry

Fish falls through grills

Cookshack Model 105/6 SUPER SMOKER Oven

TROUBLESHOOTER'S GUIDE, COOKING

POSSIBLE CAUSE

Too much wood

Not enough wood

Oven humidity too low

Overcooking

Grill spacing too large to

support fish

SOLUTION

Use less wood

Poultry absorbs

smoke easily so start

with the minimum

amount suggested

and gradually

increase quantity

wood with successive

loads until desired

smoke flavor is

reached

Use less wood

Use more wood

Increase cooking

temperature and

decrease cooking time

Cover vent hole of

smoker with a glass

for the first hour of

cooking

Rub with vegetable

oil, butter, or

mayonnaise before

smoking

Cover vent hole of

smoker with a glass

during first hour of

cooking

Use a Cookshack

Water Magazine to

increase oven

humidity

Cook for shorter time

Use Cookshack

Seafood Grills