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COOKSHACK, INC.
OPERATOR’S
MANUAL
Models 250 & 260
SmartSmoker® Oven
Version 07.1
Model 250 & 260
Serial No:______
Cooksh ack Model 250/260 SmartSmoker Oven 1 Ver. 07.1
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Dear Cookshack Customer:
Your Model 250 or 260 Cookshack SmartS moker® 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 at 1.800.423.0698 Monday through
Friday, 9am to 4 pm or e-mail us at info@cookshack.com
. You can also join the Coo kshack Barbecue Forum on
our website at www.cookshack.com which has high participation by both Coo kshack 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.
Read the following instructions thoroughly and completely before using your smoker! Observe the instructions
carefully. Be certain that you understand completely how it operates befor e attempting to use 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 specifica ll y 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.
The Folks at Coo kshack
Sales & Customer Service: 580-765-3669
Toll Free Orders: 800-423-0698
24 Hr. Fax: 580-765-2223
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TAB LE OF CONTENTS
COOKSHACK SmartSmoker® OVEN
MODEL 250/260
VERSION 07.1
SETTING UP
Choosing a Location................................................................................................................... 4
Ventilation.................................................................................................... ............................. 4
Electrical Power Connection......................................................................... ............................. 4
COOKING
Seasoning of Oven...................................................................................................................... 5
Wood Selection..........................................................................................................................5
Preparing the Oven for Cooking ................................................................... .............................6
Smoker Oven Maximum Load Capacity .................................................................................... 7
Loading the Oven with Meat ...................................................................................................... 7
Setting the Cooking Temperature................................................................................................8
Holding ...................................................................................................................................... 9
SHUTDOWN PROCEDURE
Safety First............................................................................................................................... 10
CLEANUP
Procedures................................................................................................................................ 10
MAINTENANCE
Procedures................................................................................................................................ 11
TROUBLESHOOTER’S GUIDE
Operation..................................................................................................................................12
Cooking.................................................................................................................................... 13
APPENDICES
A. Two Year Limited Warranty................................................................................................ 14
B. Warranty Procedures............................................................................................................ 15
C. Wiring Diagram................................................................................................................... 16
D. Smoker Oven Illustration.................................................................................................... 17
E. National Service Policy........................................................................................................ 18
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SETTING UP
Choosing a Location
Your smoker must be operated inside. Placement will be deter mined by convenience to t he rest of cooking
operation, vent ilat ion, w iring connection, and clearance from flammable materials.
Do not place flammable or combust ible mater ials o n 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 w ith an out side exhaust. A simple wall vent fa n is
adequate in many locations. Fasten no pipes to oven vent. An optional vent hood for your smoker is available from
Cookshack. The stainless steel Smokehoo d incor por at es a removable grease filter and an exhaust fan. It mounts
directly on top of the smoker and removes the smoke vented during nor mal coo k ing.
WARNING: All warrant ies are nu ll and void if the inst allation of the power receptacle is not done in strict compliance with these instructions, NEMA codes, and any other applicable electrical codes
Electrical Power Connections
COOKSHACK Models 250/260 have a dual burner system using 240/208V AC single phase power. Connect these
ovens to the power supply by connecting to a receptacle with a NEMA L14-20R pin configuration plug (Leviton P/
N 71 420- FR or Hubbell P/N 241 0) with a 240/208V AC single phase power supply protected by a 20 ampere fuse
or circuit breaker.
Note: Due to the expense of this equipment and the risk of damage to the electrical system contained w ithin this
equipment, installat ion of power recept acles should be done only by a qualified electrician.
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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 no
more than 12 oz. of wood (see Wood Selection, below) in the Wood Box. Close and latch the oven door. Set
temperature to 225°, and turn the smoker on. Let the oven smoke, w ithout meat, for a minimum of four hours.
Further seasoning will occur as you coo k in the oven.
Don’t be alarmed if the oven temperatur e climbs so mewhat hig her than the setting. That is normal. When oven
is loaded, the meat will absorb the extr a heat .
Caution: The maximum amount of wood to be used in your Cookshack Model 250/260 smoker oven is 12
ounces—approximately 6 ounces in each Wood Box. Do not overload Wood Boxes.
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 hickor y, mesquite and apple. Any of these wil l work in your smoker and are
available from Cookshack.
Other regional favorites are alder, beech, cherry, apple, pecan, maple, o ak, buttonwood, and mangrove. Use
local woods only if logs are selected and sized proper ly and if you are satisfied w ith 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 will damage heating elements and reduce the length of their life.
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Preparing The Oven For Cooking
1. Check that Wood Box Housing is placed over Heating Elements and pushed all the way to the back of the
CAUTION - 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
oven. Place properly loaded Wo od Boxes in oven as shown. Do not remove t he Woo d Bo xes fro m the oven
during cooking cycle.
2. 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. D iscard
the foil after each cooking and replace with fresh fo il.
3. Place drain pan beneath the drain holes located in o ven
bottom and in the trough at bottom front of the smoker.
Heat Deflector
PM301-Woodbox Housing
This drip pan should be emptied after each cooking.
4. Notice that the grills in your smoker can be rearranged
to accommodate differe nt sizes of meat.
5. When smoking thick items, such as t ur k eys o r large
hams, remove alte rnate g rills.
6. When hang-smoking ribs, remove all except the top and
bot tom grills, and rais e side rac ks to hig he s t positio n.
IMPORTANT: Do not operate oven without Wood Box Housing and Wood Boxes in proper position.
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Smoker Oven Maximum Load Capacity
IMPORTANT: Do not over load your smoker. Use the Smoker Oven Maximum Load Capacit y chart below to
determine the maximum capacity of your smoker.
Ribs Brisket Pork Butt Chickens Jerky
Lbs. Lbs. Lbs. Each Lbs.
Model 250/260 100 200 240 40 24
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.
Loading the Oven With Meat
1. Keep meat approximately 1" away from the back and side oven walls at all times.
2. 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 ove n capacit ie s ar e calculated.)
3. Load only half full the first time you cook, and gradually increase to a full load with successive batches. Monitor
closely to determine what cook ing time and load amount produce the results you desire.
4. When possible, coo king schedule s s ho uld be arranged so that the same amount of an item is cook ed each time.
This allows full us e of the au tomatic operat ion of t he ove n; it will save time; a bet ter a nd more co nsistent product
will be obtained.
5. When the oven is loaded accord ing to above instr uct ions, close a nd latch the o ven doo r. Fasten the door latches
securely. (NOTE: The door will be hard to close. This is normal.)
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Setting the Cooking Temperature
Your Cookshack Model 250/260 has the new Cookshack IQ3 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 t he 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 (800) 423-0698 to order your probe.
Directions f or u sin g the C ontroller
1. Turn Mast er Sw itch on the oven cont ro l 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 drop s into the preset hold temperature after t he
pre s e t cooking time is co mpleted; 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
butto ns to change settings.
4. Set holding temperature by pressing and holding the HOLD
TEMP button while using the ADJUST TIME OR TEMP
butto ns to change settings.
5. If using the Cook Mode, set cooking time by pressing and
holding the COOK TIME button while using the ADJUST
TIM E OR T EMP buttons to chang e sett ings.
6. I f 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 t he jack into the RCA receptacle on the controller panel. Place the pro be
end through the vent hole on the oven top and press into the largest piece of meat in the smoker oven. T he o ven
will cook at the set cooking temperatur e unt il the internal te mperat ur e of the meat reaches the temperature at
which the probe is set. At that point the controller w ill 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.
If cooking in the default Cook Mode the smoker will cook t he product at the selected coo king temperature for
the selected cooking time and then change to the selected ho lding temperature unt il it is shut off manually.
During the Cook Mode the LCD display o f the IQ continually d isp la ys oven status after the cook cycle has bee n
started. Using these featur es any k itc he n st aff can easily determine the st atus o f the load in pro gress.
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 temperat ur e, or holding temperat ur e, briefly press t he cor r esponding button.
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The IQ controller is equipped with two preset buttons for easy select ion o f common settings for popular foods.
Pressing the butto n marked Ribs/Chickens will make the following sett ings:
Cook Temp 225°F
Hold Temp 140°F
Cook Time 3 hours
Pressing the butto n marked Briskets will ma ke t he following settings :
Cook Temp 225°F
Hold Temp 140°F
Cook Time 12 hours
Once one of these preset butto ns has been pushed you may start a cook cycle using these settings by s imply 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 lQ will wait out power failures of up to 2 minutes and resume normal cooking. This
backup system means that turning off the Master Switch for less than 2 minutes will not ca use the IQ to forget its
current instructions. The Reset button may be used to clear these current instr uctions and cause the lQ to start over
from the beginning.
Recommended cooking times and temperatures ar e based on full loads with no holding cycle. Larger o r smaller loads
or t he addit ion of holding time may requir e a djus tment of cooking time and temperature .
When you think the product is finished, turn the Master Switch to the OFF position. Wait ten minutes before o pening
the oven door to check the product for doneness. When the product is done to your satisfaction, remove from the
smoker.
Holding
Meat should always be wrapped or sealed immediately upon removal from your smoker, and held this way until ready
to serve.
To minimize the danger of food becoming cont aminated, follow a few key steps.
1. 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.
2. Refrigerated cases should keep food at 38°F or below. Hot display cases should keep food above 140°F
3. So me microor ganisms, which can cause disease when present in low numbers, don’t require temperature abuse to
be dangerous. To avoid these diseases, exclude infect ed per sonnel from foodservice oper ations, use clea n ut ensils
when handling food, practice clean personal hygiene, and use the proper containers when cover ing food.
Remember, these are bas ic guideline s only and are not intended to replace laws, regulat ions, o r restrict ions concer ning
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.
Cooksh ack Model 250/260 SmartSmoker Oven 9 Ver. 07.1
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SHUTDOWN PROCEDURE
FAILURE TO FOLLOW THESE INSTRUCTIONS MAY RESULT IN A FIRE HAZARD!
IMPORTANT!! If oven is to be left unattended with the door open, remove the Wood Boxes from the
oven using the wood box handle and douse the contents with water.
Safety Firs t
1. Turn the Master On/Off Switch t o “OFF”.
2. Unplug the power cord from the power outlet.
3. Allow the oven to cool for ten minutes before opening door.
4. Carefully remove cooked product from oven. Use caution to avoid spilling hot grease!
Always disconnect the oven from its electrical supply before cleaning or servicing.
CLEANUP
Procedures
Your Cookshack smoker must be kept clean. Loose grease and scale should be removed regularly to prevent buildup,
which ma y cause st rong fumes . It is des irable to allo w s easoned coating, such as that found on a well-seasoned cast
iro n s kille t, to remain o n the oven walls . For th is r eason we d o not recommend a ttempting to restore the ove n w alls to
a “like new” state. The use of detergent , chemical c leaners o r “oven clea ner” 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:
1. Disconnect oven from power supply.
2. Allow the oven to cool.
3. Remove the grills and racks; scrape and wash with soap and water.
4. Empty Wood Box. (Remember it’s hot!) Use the Wood Box handle supplied with oven.
5. Discard aluminum foil.
6. Remove all grease from inter ior o f oven.
7. Empty drip pan.
8. Leave door slightly ajar when oven is not in use.
9. Refer to safety precautions above.
10. Replace Wood Box to correct posit ion.
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Follow this procedure every 4 - 5 loads:
1. Remove grills and r a c ks; sc rape and wash.
2. Empty Wood Box. (Remember it’s hot!)
3. Remove Wood Box Housing and brush clean. (Remember it’s hot!)
4. Scrape loose grease and scale from walls wit h flat edge scr aper .
5. Replace racks and grills.
6. Replace Wood Box Ho using and Wood Boxes to correct po s ition.
IMPORTAN T: Reverse the above cl eaning instr uctions after each cleaning to re-ass emble the oven correctly. Do not operate oven without
Wood Box Housing and Wood Boxes in proper position.
IMPORTANT: Bottom of oven must be kept clean. Change foil in bottom of oven and from top of Wood Boxes 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
Procedures
1. Periodically check electrical plug and wire for any type of wear or damage.
2. Twice annually put two drops of lightweight oil on the hinge pins on the oven door to prevent binding.
3. Check casters for free movement.
Cooksh ack Model 250/260 SmartSmoker Oven 11 Ver. 07.1
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TROUBLESHOOTER’S GUIDE
Operation
Strong grease fume or
“charcoal” flavor
Meat sticks to lower grill. Heavy “blanket” loading Load with ample room for
Smoke coming from top of
Product gets too done on the
bottom grills; product on top
gr ills is ra w or unde rdone.
Although smoker is set with
the same time and temperature as always, product is
now taking longe r to cook.
Actual oven temperature
reads 5 to 20°higher or lower
than set temperatur e.
PROBLEM POSSIBLE CAUSE SOLUTION
Uneven cooking Improper meat loading See loading instruct ions.
Excessively dirty oven See cleaning instructions
Normal
door.
Improper loading. Load lighter at the botto m for
Malfunctioning heating ele-
ment.
Normal
upward passage of heat
efficient heat and smoke circulation
Have electrician change element.
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TROUBLE SHOOTER’S GUIDE
Cooking
PROBLEM POSSIBLE CAUSE SOLUTION
Poultry too dark. Too much wood Use less wo od. Poultry ab-
sorbs smoke easily so start
with the minimum amount
suggested and gradually increase quantity with successive loads until desired flavor
is reached.
Bitter skin on poultry Too much wood Use less wood
Fish too dark Too much wood Use less wood
No smoke taste Not enough wood Use more wood
Ribs too dry Oven humidity too low Increase cooking temperatur e
and decrease cooking time.
Skin cracking on poultry
Rub with vegetable oil, butter,
or mayonnaise before smoking. Use a Cookshack Water
Magazine to increase oven
humidity.
Fish falls through grills Overcoo king; grill spacing
too large to support fish.
Cook for shorter time. Use
Cookshac k Seafood Grills.
Ribs fall off Rib Hooks Ribs not securely fastened. Review Rib Hook inst r uc-
tions; make sure ribs are securely fastened.
Overcooking Cook for shorter time.
Poultry not getting done Overloading Review loading and capacity
instructions.
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APPENDIX A
T wo Year Limited Warranty
Cookshack Smoker Ovens are guaranteed to be free from defects in material and workmanship under normal use and
when installed in accor dance w ith fact or y recommendations.
This 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 and replace at its option any part deemed
defective upon examination by Cookshack, Inc., or its authorized agent, for a period of two (2) years fro m the date of
sale.
PROCEDURES
1. Customer must obtain approval from Cookshack, Inc. before performing any service. Cookshack, Inc. is not
responsible for any unauthor ized servic e work.
2. The Limited Warranty extends to t he original purchaser o nly.
3. To make claim or request for the Limited Warranty, the o r iginal purchaser must notify Cookshack, Inc.
Customer Service for instructions as to the repair or replacement of the defect ive merchandise prior to
attempting or contracting for repair of the oven. (See Appendix B for additional infor mation regarding this
procedure.).
4. The Limited Warranty shall not apply if the merchandise has been improperly installed, damaged due to
abuse, misuse, misapplication, accident, or as a resu lt of service o r modification by any other than an
authorized Coo kshack, I nc. ser v ice agent .
5. There are no express warranties other than the limited warranty stated herein above. No warranties whether
expr e ss or implied, including, but not limited t o, any implied w a rra ntie s of merchant ability of fitness for a
particular purpose, shall extend beyond the respective warranty periods described above.
6. Cookshack, Inc. shall not be liable for any direct, indirect, special, consequentia l, incident al, or punitive
damages; lost profits or loss of use or interruption of business regardless of the form of action or theory of
liability resulting from any defect in or use of the Cookshack smoker oven, accessories and/or heat ing
elements.
Additional information on obtaining service under this Limited Warranty is available on the following page or by
contacting a Cookshack, Inc. Customer Service Representative directly at (580)765-3669.
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APPENDIX B
Warranty Procedures
If you have mer chandise that you belie ve is d efec tive, or want to return bas ed on Cooksha ck’s 30 Day Money B ack
Guarantee, please call Cookshack, Inc., at (580) 765-3669 and ask to speak to a Customer Service Representative
(CSR). Have your smoker o ven model and serial number available, if appl icable. T he CSR w ill t ake the information
you provide and make a determination regarding the so lut ion to t he problem. It is Cookshack, I nc.’s, o pt ion whether
to replace or repair defective merchandise. If you are told that your merchandise will be repaired or replaced under
warranty, the following actions will be initiated:
1. The CSR will issue a Retu r n Merc ha ndise Aut ho r izat ion (RMA). This authorization is assigned a nu mber whic h
is used to track the merchandise being returned. Please do not r etur n any merchandise to Cookshack, Inc. without
first obtaining this author ization and RMA number. To do so will delay the appropriate resolution of the issu e( s)
in question. In some cases the CSR may mail you a form with an RMA number included. This form will ask you
to detail why it is felt that the merchandise needs to be repaired, replaced or returned. This merchandise much be
received by Cookshack, I nc. within 30 days of the issue date of the RMA.
2. Package the merchandise in its or iginal packaging, if possible. If this is not feasible, use equivalent packaging to
ensure the safe retur n of the items. You assume the risk of any loss or damage that occurs during transit due to
improper packaging of the merchandise being returned.
3. Using a permanent magic marker clearly write the RMA number on the outside of the packaging. This enables
personnel in Receiving to identify the merchandise and initiate the repa ir or replacement procedures authorized
by the CSR.
4. Ship the merchandise to Cookshack, Inc., 2304 N. Ash St., Ponca City, OK 74601, shipping prepaid, F.O.B. destination. At the d iscretion of the CSR, Cookshack, I nc. may issue a UPS Call Tag. In this case the retur n freig ht
will be paid by Cookshack. .
5. In some cases, at Cookshack Inc.’s option, replacement merchand ise may be shipped to you prior to our receipt of
the defective merchandise. In this instance you will be invoiced for the replacement merchandise upon shipment.
Credit for this charge will be issued to you upon our receipt of the defective product.
6. Credit may be denied if the returned merchandise is not found to be defective by Cookshack, I nc.; if it is not under warranty; if it is not received at Cook shack, Inc. 30 days after t he RMA 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. servic e agent ; is not returned with an RMA number; is not in clean co ndition; is not complete; is
damaged or lost in transit. Inspection performed upon rece ipt of the product can override the initial decisio n regarding repair or replacement made by the CSR.
7. Replacement merchandise is sent to you via UPS Ground or common carrier. If you request replacement merchandise be sent by faster ser v ice t han UPS Ground or common carrier you shall incur t he co st of shipping in excess of normal ground service.
If this return is based on Cookshack ’s 30 Day Mo ney Back Guarantee, call Cookshack, I nc. and follow steps 1
through 3 above. The customer must ship the unit back prepaid.
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APPENDIX C
Wiring Diagram
GREEN
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APPENDIX D
PA122-Handle
assembly w/
magnet
Smoker Oven Illustration
PV625-Transformer
PV445-Terminal Block
PV682-Solid State Relay
PV683-Heat Sink (7” Required)
PV482-Plug, 4 pin, 20 AMP
PV462-Power Cord 14/4 SO (6’ Required)
PV471-Cord Clamp
PV696-On/Off switch
PV684-IQ4 Control Board
PV535-Meat Probe Receptacle
PV536-Cover, Meat Probe Receptacle
PV532-Meat Probe, Optional
VENT PARTS (BEHIND IQ HOUSING)
PV143-1-1/4” Nipple
PV152-Washer-2 req’d.
PV157-1-1/4 Bushing-2
req’d.
LABEL
LA 306-Made in USA
PA124-Hall Sensor Assy.
(On side of oven .)
PV168-MS Door Handle,
SM250
Not
Shown
Labels On Front Door
LA103- “C” UL# 80lb, Com
LA101-NSF
LA150-Caution Hot
LA021-Electrical Specs
LA250-Door Close (2
Req’d)
PV720-Drip Pan
PA230-Seal Kit
PA231-Seal Kit w/Strips
PV013-Grills (6 Req’d)
PM025-Side Rack (2 Req’d)
PV718-Temperature Sensor
PV551-Themostat, 350 Limit
Heat Deflector
PM301-Woodbox Housing
PV325-Elements, 220V1500W (2
Req’d.)
PM305-Woodbox
PV172-Caster, Swivel w/brake (2
Req’d.)PV173-Caster, Rigid (2
Req’d.)
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APPENDIX E
National Service Policy
Cookshack, Inc., National Service Policy is to build quality equipment with eas y serviceability. Because of
the ease in serviceability, Cookshack does not have Nat ional Serv ice Companies to repair our equipment.
This allows each owner to use t he service company of their choice.
If your unit needs repairs, please contact your preferred local service company. If warranty work is deemed
necessary, equipment owners shou ld have their loca l service co mpany contact Cookshack, Inc. at (580) 7653669 for authorization to perform the repairs.
Cooksh ack Model 250/260 SmartSmoker Oven 18 Ver. 07.1
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