Cookshack 250, 260 User Manual 2

800.423.0698	www.cookshack.com	[e-mail]

COOKSHACK, INC.

OPERATOR’S

MANUAL

Models 250 & 260

SmartSmoker® Oven

Version 07.1

Model 250 & 260

Serial No:______

Cookshack Model 250/260 SmartSmoker Oven

1

Ver. 07.1

800.423.0698	www.cookshack.com	[e-mail]

Dear Cookshack Customer:

Your Model 250 or 260 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 at 1.800.423.0698 Monday through Friday, 9am to 4 pm or e-mail us at [e-mail]. You can also join the Cookshack Barbecue Forum on our website at www.cookshack.com 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.

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 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 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.

The Folks at Cookshack

Sales & Customer Service: 580-765-3669

Toll Free Orders: 800-423-0698

24 Hr. Fax: [phone]

Cookshack Model 250/260 SmartSmoker Oven

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800.423.0698	www.cookshack.com	[e-mail]

TABLE 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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800.423.0698	www.cookshack.com	[e-mail]

SETTING UP

Choosing a Location

Your smoker must be operated inside. Placement will be determined by convenience to the rest of 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. An optional vent hood for your smoker is available from Cookshack. The stainless steel Smokehood incorporates a removable grease filter and an exhaust fan. It mounts directly on top of the smoker and removes the smoke vented during normal cooking.

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

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 420FR 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 within this equipment, installation of power receptacles should be done only by a qualified electrician.

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800.423.0698	www.cookshack.com	[e-mail]

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, 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.

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 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 will damage heating elements and reduce the length of their life.

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Preparing The Oven For Cooking

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

1.Check that Wood Box Housing is placed over Heating Elements and pushed all the way to the back of the oven. Place properly loaded Wood Boxes in oven as shown. Do not remove the Wood Boxes from 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. Discard the foil after each cooking and replace with fresh foil.

3.Place drain pan beneath the drain holes located in oven 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 different sizes of meat.

5.When smoking thick items, such as turkeys or large hams, remove alternate grills.

6.When hang-smoking ribs, remove all except the top and bottom grills, and raise side racks to highest position.

IMPORTANT: Do not operate oven without Wood Box Housing and Wood Boxes in proper position.

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