Cook Shack 075 Installation Manual

1.800.423.0698 www.cookshack.com [e-mail]

Cookshack, Inc.

OPERATOR'S
MANUAL

Models 075 & 076

®

SmartSmoker

Oven

Version: 10.1

Model: 075 / 076

Serial No.: ____________

1.800.423.0698 www.cookshack.com [e-mail]

Dear Cookshack Customer:

Your model 075 or 076 Cookshack SmartSmoker® oven will produce great barbecue and smoked
foods. It is easy to operate, clean, and maintain. Use this Operator's Manual to familiarize yourself
with the smoker and its operation. If you have a question or problem not covered in the book, call us

[phone] Monday through Friday, 9am to 4 pm or e-mail us at [e-mail].

at
You can also join the

which has high participation by both Cookshack customers and staff.

You must observe safe operating practices when using the
smoker. It is an electrical appliance, and is therefore potentially
dangerous! Cookshack, Inc., assumes no responsibility for
results of careless and dangerous operation of Cookshack
smokers or other products. All warranties are null and void if the
practices described in the Operator's Manual are not observed.

Cookshack Barbecue Forum on our website at www.cookshack.com

Read the following instructions thoroughly and completely before using your smoker!! Observe the
instructions carefully. Be certain that you understand completely how it operates before attempting
to operate it.

This smoker oven is intended for use as a food smoker. It generates heat from an electric heating
element. It is not intended for any use not specifically described in this manual. Misuse of this
smoker can result in serious injury and a fire hazard.

With those cautions in mind, enjoy your smoker and the delicious foods it will produce.

1.800.423.0698 www.cookshack.com [e-mail]

TABLE OF CONTENTS

Cookshack SmartSmoker® OVEN
MODEL 075 and 076
Version 10.1

December 22, 2010September 15, 2010

TABLE OF CONTENTS 3
SETTING UP 4
Choosing a Location 4
Ventilation 4
Electrical Power Connections 4
COOKING 5
Seasoning of Oven 5
Wood Selection 5
Preparing the Oven for Cooking 5
Loading the Oven with Meat 6
Setting the Cooking Temperature 7-9
Holding 10
SHUTDOWN PROCEDURE 11
Cleanup 11
MAINTENANCE 12
TROUBLESHOOTER'S GUIDE, OPERATION13
TROUBLESHOOTER'S GUIDE, COOKING 14
APPENDIX A 16
Limited Warranty Policy 16
APPENDIX B 16
Replacement of defective merchandise 16- 17
APPENDIX C 18
Wiring Diagram 18
Smoker Oven Illustration 18

September 14, 2010

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SETTING UP

Choosing a Location

Your smoker must be operated inside. Placement will be determined by convenience to the rest of

the cooking operation, ventilation, wiring connection, and clearance from flammable materials.

Do not place flammable or combustible materials on or adjacent to the smoker.

Ventilation

A small amount of smoke will escape from the vent hole in the top of the oven, and from around

the door. The oven should be placed under a hood or near a door or window with an outside
exhaust.

A simple wall vent fan is adequate in many locations. Fasten

no pipes to oven vent.

Electrical Power Connections

WARNING: All warranties are null and void if the installation of
the power receptacle is not done in strict compliance with these
instructions, NEMA codes, and any other applicable electrical
codes.

Cookshack Models 075 and 076 have a single burner system using 120V AC power. Connect these
ovens to the power supply by plugging the power cord into a 120V receptacle which is protected by a
breaker or fuse rated at 15 amperes.

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COOKING

Seasoning of Oven

The interior of your oven should be broken in or seasoned before you cook your first load of

meat. Place 4 oz. of wood in the Wood Box. Close and latch the oven door. Turn the oven on and
push the Ribs pre-set button. Push Start. Seasoning will occur as you cook in the oven.

Don't be alarmed if the oven temperature climbs somewhat
When oven is loaded, the meat will absorb the extra heat.

higher than the setting. This is normal.

Wood Selection

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.

CAUTION

smoker oven is 6 ounces. Do not overload the Wood Box.

Use only
release acids that will damage heating elements and reduce the length of their life.

dry wood. You will get the best results in finished product with dry wood. Wet wood will

The maximum amount of wood to be used in your Cookshack Model 075 and 076

Preparing the Oven for Cooking

Operation of a dirty oven may create a fire hazard. Do not allow
debris to accumulate in oven interior or on oven grills. Such
debris may create a fire hazard! Follow all shutdown and
cleaning instructions carefully.

Figure 1

 Place properly loaded Wood Box in oven as shown. Do not remove the Wood Box from the

oven bottom during cooking cycle.

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Do not operate oven without Wood Box in proper position.

 Line the bottom of the oven with aluminum foil and punch a hole in the foil corresponding

to the drain hole. Cover the Deflector with foil for easy cleaning. Discard the foil after each
cooking and replace with fresh foil.

 Slide the

drip pan into the holder located beneath the drain holes. This drip pan should be

emptied after each cooking.

 Notice that the grills in your smoker can be

meat. Remove alternate grills when smoking
hang-smoking

ribs, remove all except the top and bottom grills, and raise side racks to highest

rearranged to accommodate different sizes of

thick items, such as turkeys or large hams. When

position.

Smoker Oven Maximum Load Capacity

IMPORTANT

Do not overload your smoker. Use the Smoker Oven Maximum Load

Capacity chart below to determine the maximum capacity of your smoker.

The following chart shows maximum cooking capacities, per load, of various Cookshack smoker
ovens.

Capacities are based on 3 lb. ribs, 8 - 10 lbs. heavy cuts, and 3 lb. chickens. Capacities are specifically
limited by the amount of heat available.

Model Ribs Brisket Pork Butts Chickens Jerky

Lbs. Lbs. Each Each
075, 076 20 35 40 8 6

Loading the Oven with Meat

 Keep meat approximately 1" away from the back and side oven walls at all times.
 Arrange meat with

fewer cuts on lower grills. Heavy loading of bottom grills will block heat

and prevent smoke from traveling to the top of the oven. This will result in undercooked meat
on upper grills. (Allowances are made for loading arrangements when oven capacities are
calculated.)

 Monitor closely to determine what cooking time and load amount produce the results you

desire. We recommend keeping a journal.

 When the oven is loaded according to the instructions above, close and latch the oven door.

Fasten the door latches securely.

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Setting the Cooking Temperature

Your Cookshack Model 075/076 has the new Cookshack IQ4 control system. This controller has the
same great cook & hold features as previous models of the IQ controller, but with an additional
feature that allows you to cook with a meat probe. This optional probe plugs into the unit and allows
you to set the internal temperature to which you want the product cooked. If you did not purchase
the meat probe with your unit, call Cookshack Customer Service at [phone] to order your
probe.

1. Turn Master Switch on the oven control panel to the ON position.

2. Choose the desired operating mode by pressing the MODE button while pushing the up or down
arrow until the desired mode flashes: Cook Mode for standard operation, which automatically drops
into the preset hold temperature after the preset cooking time is completed; Probe Mode if cooking
with the optional meat probe. The default mode is Cook Mode.

3. Set cooking temperature by pressing and holding the COOK
TEMP button while using the ADJUST TIME OR TEMP buttons to change settings.

4. Set holding temperature by pressing and holding the HOLD
TEMP button while using the ADJUST TIME OR TEMP buttons to change settings.

5. If using the Cook Mode, set cooking time by pressing and holding the COOK TIME button while
using the ADJUST TIME OR TEMP buttons to change settings.

6. If using the Probe Mode, set probe temperature by pressing and holding the PROBE TEMP
button while using ADJUST TIME OR TEMP buttons to change settings.

7. Press START.
To use the meat probe, simply insert the jack into the RCA receptacle on the controller panel. Place
the probe end through the vent hole on the oven top and press into the largest piece of meat in the
smoker oven. The oven will cook at the set cooking temperature until the internal temperature of the
meat reaches the temperature at which the probe is set. At that point the controller will change to the
set holding temperature and remain there until the unit is manually shut down. An audible signal
indicates that the cook cycle is complete and that the oven is going to the Hold Temperature Mode.

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If cooking in the default Cook Mode the smoker will cook the product at the selected cooking
temperature for the selected cooking time and then change to the selected holding temperature until
it is shut off manually.
During the Cook Mode the LCD display of the IQ continually displays oven status after the cook
cycle has been started. Using these features any kitchen staff can easily determine the status of the
load in progress.
Please note that the oven temperature displayed while the oven is running is the actual air
temperature inside the oven. The probe temperature displayed is the internal temperature of the
product. In order to see the set cooking temperature, probe temperature, or holding temperature,
briefly press the corresponding button.

Close the oven door using all latches when the oven is on. Failure
to close door may result in release of large amounts of smoke
and may result in smoke damage to your building interior.

The smoker will cook the product at the selected Cook Temperature for the selected Cook Time and
then change to the Hold Temperature until it is shut off manually. An audible signal indicates that
the Cook cycle is complete and that the oven is going to the Hold Temperature.

The LCD display of the IQ continually displays oven status after the Cook cycle has been started.
The current mode, either Cook or Hold will display. If cooking, the Time left to Cook will display. If
holding the time in Hold will display. Both settings will display the actual Oven Temperature. Using
these features any kitchen staff can easily determine the status of the load in progress.

Please note that the Oven Temperature that is displayed while the oven is running is the

actual

temperature inside the oven. In order to see the Set Cook Temp, Hold Temp or Cook Time button
and briefly press the corresponding Set button.

The IQ controller is equipped with two
popular foods. Pressing the button marked

preset buttons for easy selection of common settings for

Ribs and Chickens will make the following settings:

Cook Temp 225° F

Hold Temp 140° F

Cook Time 3:00 hours

Pressing the button marked Briskets will make the following settings:

Cook Temp 225 F

Hold Temp 140° F

Cook Time 12 hours

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Once one of these preset buttons has been pushed you may start a Cook cycle using these settings by
simply pressing Start.

The IQ controller is equipped with a

power backup system to prevent your Smoker from

‘forgetting’ what it is doing in the case of a power failure. The IQ will wait out power failures of up
to 10 minutes and resume normal cooking. This backup system means that turning off the Master
Switch will not cause the IQ to forget its current instructions. The Reset button may be used to clear
these current instructions and cause the IQ to start over from the beginning.

The IQ controller is also equipped with a

door position sensor. If the oven door is open, the

oven heating elements are disabled and a door open alarm will sound. Please contact your Cookshack
Service Representative for assistance if you experience this problem. The door position sensor is a
safety feature and must be kept in working order.

When you think the product is

finished, press the reset and turn the switch to the OFF position.

Wait ten minutes before opening the oven door to check the product for doneness. When the
product is done to your satisfaction, remove from the smoker.

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HOLDING

Meat should always be wrapped or sealed immediately upon removal from your smoker. However, if
it is held in the oven it is not necessary to wrap it.

To

minimize the danger of food becoming contaminated, follow a few key steps.

 The most important step is hand washing. Employees can easily transmit germs to clean food

if they don't follow basic personal hygiene. It is very important to wash after touching raw
meat, fish, poultry, or dirty utensils.

 Refrigerated cases should keep food at 38 deg F or below. Hot display cases should keep food

above 140

 Some microorganisms, which can cause disease when present in low numbers, don't require

temperature abuse to be dangerous. To avoid these diseases, exclude infected personnel from
foodservice operations, use clean utensils when handling food, practice clean personal hygiene,
and use the proper containers when covering food.

 Remember, these are basic guidelines only and are not intended to replace laws, regulations, or

restrictions concerning the handling and processing of food products. For further information,
use your local health department guidelines to determine the best method for holding product,
hot or cold.

deg F.

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SHUTDOWN PROCEDURE

IMPORTANT!! If oven is to be left unattended with the door open:
Remove the Wood Box from the oven using the wood box handle
and douse the contents with water.
FAILURE TO FOLLOW THESE INSTRUCTIONS MAY RESULT IN A
FIRE HAZARD!

Cleanup

Always disconnect the oven from its electrical supply before
cleaning or servicing.

Your Cookshack smoker must be kept clean. Loose grease and scale should be removed regularly

to prevent buildup, which may cause strong fumes. It is desirable to allow seasoned coating, such as
that found on a well-seasoned cast iron skillet, to remain on the oven walls. For this reason we do
not recommend attempting to restore the oven walls to a "like new" state after each cooking. The use
of detergent, chemical cleaners or oven cleaner is not advised

IMPORTANT: Caustic oven cleaners may damage heating
element and grills. Use of oven cleaners or other caustic
cleaners will void the warranty on heating element and grills.

Follow this procedure after each load:



Disconnect the oven from power supply.

 Allow the oven to cool.
 Remove the grills and racks; scrape and wash with soap and water. The easiest way to do this is

in a dishwasher.

 Empty the Wood Box.

It is hot, use caution! Use the Wood Box handle supplied with

the oven.

 Discard the aluminum foil.
 Remove all grease from the interior of oven.
 Empty the drip pan.
 Refer to safety precautions above.
 Replace Wood Box to correct position.

Follow this procedure every 4 - 5 loads:

 Remove grills and racks; scrape and wash.
 Empty Wood Box.

Scrape loose grease and scale from walls with flat edge scraper.



Use caution, it is hot!

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 Replace racks and grills.
 Return Wood Box to correct position.

IMPORTANT: Reverse the above cleaning instructions after each
cleaning to re-assemble the oven correctly. Do not operate oven
without Wood Box in proper position.

IMPORTANT

Bottom of oven must be kept clean. Change foil in bottom of oven and

from top of Deflector after each cooking and remove all excess grease from interior of oven. Drain
hole must be open at all times. If drain becomes plugged, oven bottom can fill with grease and a fire
hazard may occur!

MAINTENANCE

 Periodically check electrical plug and wire for any type of wear or damage.
 Twice annually put two drops of lightweight oil on the hinge pins to prevent binding.
 Check casters for free movement.

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TROUBLESHOOTER'S GUIDE, OPERATION

PROBLEM POSSIBLE

CAUSE

Uneven cooking Improper meat

loading
Strong grease fume
"charcoal" flavor
Meat sticks to lower
grill

Direct burner

Smoke coming from
top of door
Product gets too done
on the bottom grills,
product on top grills is
raw or underdone
Display reads door
open and alarm is
heard

Although smoker is set
with the same time and
temperature as always,
product is now taking
longer to cook

Actual oven
temperature reads 5 to
20° higher or lower
than set temperature

Excessively dirty

oven

Heavy "blanket"

loading

heat in center of

grill

Normal

Improper

loading

Door Closed

sensor is

malfunctioning

Malfunctioning

heating element

This is normal!

You do not need

to monitor the

temperature!

SOLUTION

See loading instructions

See cleaning instructions

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

Check operation of door
sensor. Call Cookshack
customer service at 1­800-423-0698 for
instructions, or e-mail
[e-mail]
Have electrician change
element

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TROUBLESHOOTER'S GUIDE, COOKING

PROBLEM POSSIBLE CAUSE
Poultry is too

dark

Bitter skin on
poultry
Fish too dark Too much wood Use less wood
No smoke taste Not enough wood Use more wood
Ribs too dry Oven humidity

Skin cracks on
poultry

Fish falls
through grills
Grill spacing too

Ribs fall off Rib
Hooks

Overcooking Reduce cooking time
Poultry not
getting done
Dry product Oven humidity

Load cooks
unevenly

Too much wood
(We get more
calls about this
than any other
issue!)

Too much wood Use less wood

too low
Rub with vegetable oil, butter,

Overcooking Reduce cooking time

large to support
fish

Ribs not securely
fastened

Overloading Review loading and capacity

too low

Improper loading Follow smoker oven loading

SOLUTION
Use less wood

(Poultry absorbs smoke easily
so start with the minimum
amount suggested and
gradually increase the quantity
of wood with successive loads
until desired smoke flavor is
reached.)

Increase cooking temperature
and decrease cooking time

or mayonnaise before smoking
Use a Cookshack Water
Magazine to increase oven
humidity

Use Cookshack Seafood Grills
or equivalent
Call 1-800-423-0698 to order,
or go to www.cookshack.com
Insert the longest end of the
Rib Hook around the second
bone of the thickest end of the
slab.

instructions in this manual
Use Cookshack Water
Magazine to increase humidity
Purchase product with fat on

instructions in this manual;

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always load bottom shelves
lighter
Do not use sheet pans in the
smoker, they block even

circulation of heat and smoke
Brisket on
bottom cooks
too fast

Improper loading Load bottom grill with fewer

briskets, and load with fat side

down

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APPENDIX A

Limited Warranty Policy

WARRANTY INFORMATION: Cookshack SmartSmoker® Ovens are guaranteed to be free
from defects in material and workmanship, under normal use and when installed in accordance with
factory recommendations. Cookshack SmartSmoker® Ovens limited warranty includes parts and
labor for the first 90 days. Following the 90 day period, the two (2) year limited warranty is for parts
only. Cookshack, Inc.’s obligation under this warranty shall be to repair or replace at its option any
part deemed defective upon examination by Cookshack, Inc. or its authorized service agent, for a
period of two (2) years from the date of sale. Please obtain approval from Cookshack, Inc. before
performing any service. Cookshack, Inc. is not responsible for any unauthorized service work.

APPENDIX B

Replacement of defective merchandise

If you have merchandise that you believe is defective and requires repair or replacement: call
Cookshack, Inc. at
Smoker Oven

[phone]. Ask to speak to a Customer Service Representative. Have your

model number and serial number ready.

If you are advised to return the merchandise to the factory for repair or replacement, please observe
the following procedures.

You will be issued a

number

returning the merchandise with the return number on it.

All return merchandise must have a

return number.
Attach the return number to the merchandise.

If you were sent a Return Merchandise Authorization, attach it to the merchandise you are returning.

If you were issued a return number by phone and not sent a Return Merchandise Authorization,
attach a note to the merchandise with your name, address and Return number.

Print the return number on the outside of the return packaging.

Ship the merchandise back to Cookshack, shipping prepaid, F.O.B. destination, in the original

container or equivalent. All return merchandise must be shipped to Cookshack, Inc., 2304 N. Ash
St., Ponca City, OK, 74601.

You assume the risk of any loss or damage that occurs during transit due to improper packaging of
the returned merchandise. Use the original container that the merchandise was shipped in or
equivalent.

and/or mail you an instruction form (called a Return Merchandise Authorization) for

return number. A Customer Service Representative will issue you a return

return number. Do not return merchandise without a

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Repair or replacement of merchandise under warranty

Replacement or repairing defective merchandise is at Cookshack, Inc.'s option.

If repair of merchandise is deemed necessary by Cookshack, Inc. you will be instructed as to the
necessary arrangements in order to affect the repair of the merchandise.

If replacement merchandise is deemed necessary by Cookshack, Inc. you will be invoiced for the
replacement merchandise upon shipment. Credit for merchandise under warranty deemed to be
defective by Cookshack, Inc. will be issued upon return of the defective merchandise.

Credit may be denied if the returned merchandise is not found to be defective by Cookshack, Inc.; if
it is not under warranty; if it is not received at Cookshack, Inc. 30 days after your

return number

is issued; if it is damaged due to abuse, misuse, misapplication or accident; if it has been serviced or
modified by any other than an authorized Cookshack, Inc. service agent; is not returned with an

return number; is not in clean condition; is not complete; is damaged or lost in transit.

Replacement merchandise is sent to you via UPS Ground or common carrier. If you request
replacement merchandise to be sent by faster service than UPS Ground or common carrier you shall
incur the cost of shipping.

Cookshack, Inc.
2304 N. Ash St.
Ponca City, OK 74601-1100
Customer Service 580.765.3669

[e-mail]
www.cookshack.com

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APPENDIX C

Wiring Diagram

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Inside panel
Control Board PV684
Relay PV682

Keypad Label LA159

Switch PV696

Meat Probe Jack PV535

Transformer PV625

Probe Jack Cover PV536

Door Switch PV366

Probe PV718

Limit Switch PV551

Power Cord PV461

Vent Assy. PV148

Latch PV169

Grill PV011

Side Rack PM023

Woodbox PM305

Element PV324

Drain Pan PV701

Casters
Front PV171
Back PV170

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