Cookshack 75, 76 User Manual

800.423.0698 www.cookshack.com [e-mail]

Cookshack, Inc.

OPERATOR'S
MANUAL

Models 075 & 076
SmartSmoker® Oven

Version 06.2

Model 075/076

Serial No: ___________

Cookshack Model 075/076 SmartSmoker Oven 1 Ver. 06.2

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 at 1.800.423.0698 Monday through Friday, 9am to
4 pm or e-mail us at [e-mail]

www.cookshack.com

which has high participation by both Cookshack customers and staff.

. You can also join the Cookshack Barbecue Forum on our website at

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 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.

The Folks at Cookshack

Sales & Customer Service: 580-765-3669

Toll Free Orders: 800-423-0698

24Hr. Fax: [phone]

Cookshack Model 075/076 SmartSmoker Oven 2 Ver. 06.2

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TABLE OF CONTENTS

Cookshack SmartSmoker® Oven

Model 075 and 076

Version 06.2

SETTING UP

Choosing a Location ............................................................................................................ 4

Ventilation........................................................................................................................... 4

Electrical Power Connections............................................................................................... 4

COOKING

Seasoning of Oven ................................................................................................................ 5

Wood Selection....................................................................................................................5

Preparing the Oven for Cooking........................................................................................... 5

Smoker Oven Maximum Load Capacity............................................................................... 6

Loading the Oven With Meat ............................................................................................... 6

Setting the Cooking Temperature......................................................................................... 7

Holding................................................................................................................................ 8

SHUTDOWN

Safety First ........................................................................................................................... 9

CLEANUP

Procedures ........................................................................................................................... 9

MAINTENANCE

Procedures ......................................................................................................................... 10

Troubleshooting Guide

Operation........................................................................................................................... 11

Cooking ............................................................................................................................. 12

APPENDICES

A. Two Year Limited Warranty.......................................................................................... 13

B. Warranty Procedures ..................................................................................................... 14

C. National Service Policy ................................................................................................. 15

D. Wiring Diagram ............................................................................................................ 16

E. Smoker Oven Illustration............................................................................................... 17

F. Items Shipped ................................................................................................................18

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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

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.

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.

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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 6
oz. wood in the Wood Box. Place a container of water on one of the grills in the smoker to insure even heating
of the unit during seasoning
of both hands may be required. This is necessary in order to obtain a good seal.) Turn the oven on and
push the Brisket pre-set button. Push Start. Let the oven run this way for 4 to 6 hours before cooking the first
load of food. Seasoning will continue to occur as you cook in the oven.

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

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.

. Close and latch the oven door. (NOTE: The oven door will be hard to close. Use

Wood Selection

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

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

oven is 6 ounces (approximately 3 chunks). Do not overload the Wood Box.

Use only dry wood. You will get the best results in finished product with dry wood. Wet wood will release
acids that may damage heating elements and reduce the length of their life.

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.

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

Preparing the Oven for Cooking

♦ Check that Wood Box Housing is placed over Heating Element and pushed all the way to the back of the

oven. Place properly loaded Wood Box in oven. Do not remove the Wood Box from the oven bottom
during cooking cycle.

♦ 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 rearranged to accommodate different sizes of meat. Remove

alternate grills when smoking thick items, such as turkeys or large hams. When hang-smoking ribs using
rib hooks, remove all except the top and bottom grills, and raise side racks to highest position.

Cookshack Model 075/076 SmartSmoker Oven 5 Ver. 06.2

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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. This chart shows maximum cooking capacities, per
load, of the Model 075 and 076 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

075/076 20 35 40 8 6

Lbs. Lbs. Each Each Lbs.

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.

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.

Cookshack Model 075/076 SmartSmoker Oven 6 Ver. 06.2

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Setting the Cooking Temperature

Your Cookshack Model 075/076 has the new Cookshack IQ3 control system. This controller has the same
great cook & hold features as the 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.

Directions for using the Controller

1. Turn Master Switch ON.

2. Choose the desired mode by pressing the MODE button while
simultaneously 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 reached; 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 he ADJUST TIME OR TEMP buttons to change settings.

7. Press START.

To use the meat probe, simply insert the jack into the covered 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 Temp Mode.

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 both cooking modes 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.

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The IQ controller is equipped with two preset buttons for easy selection of common settings for popular

foods. Pressing the button marked 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

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 2 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.

When you think the product is finished, 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.

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.

o

• Refrigerated cases should keep food at 38
above.

F or below. Hot display cases should keep food at 140oF or

• 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 good 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.

Cookshack Model 075/076 SmartSmoker Oven 8 Ver. 06.2

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SHUTDOWN

Safety First

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!

• Turn On/Off switch to OFF position

• Wait at least 10 minutes before opening door.

• Open door slowly. This allows the wood and element to cool sufficiently so that a fire will not occur when

the cold air rushes into the oven.

CLEAN UP

Procedures

buildup, which may cause strong fumes. It is desirable to allow seasoned coating, such as that found on a well­seasoned 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.

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

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

HEAT DEFLECTOR

PM304-Wood Box Housing

PM300-Wood Box

PM324-HEATING ELEM ENT

5. Discard the aluminum foil.

6. Remove all grease from the interior of oven.

7. Empty the drip pan.

8. Refer to safety precautions above.

9. Replace Wood Box to correct position.

Follow this procedure after each load:

1. Disconnect the oven from power supply.

2. Allow the oven to cool.

3. Remove the grills and racks; wash with soap and water.
The easiest way to do this is in a dishwasher.

4. Empty the Wood Box. It is hot, use caution! Use the
Wood Box handle supplied with the oven.

IMPORTANT! Reverse these instructions after each
cleaning to reassemble the oven correctly. Do not operate
oven without Wood Box Housing and Wood Box in
proper position.

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Follow this procedure every 4 - 5 loads:

1. Remove grills and racks; scrape and wash.

2. Empty Wood Box. Use caution, it is hot!

3. Remove Wood Box Housing and brush clean. Use caution, it is hot!

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

5. Replace racks and grills.

6. Return Wood Box Housing and Wood Box to correct position.

Bottom of oven must be kept clean. Change foil in bottom of oven and on top of Wood Box 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 of the oven door to prevent binding.

3. Check casters for free movement.

Cookshack Model 075/076 SmartSmoker Oven 10 Ver. 06.2

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TROUBLE SHOOTER'S GUIDE

Operation

PROBLEM POSSIBLE CAUSE SOLUTION

Uneven cooking Improper meat loading See loading instructions

Strong grease fume "charcoal" flavor Excessively dirty oven See cleaning instructions

Meat sticks to lower grill Heavy "blanket" loading Load with ample room for upward passage

of heat

Direct burner heat in center of grill Place foil under meat on bottom grill

Smoke coming from top of door Normal

Product gets too done on the bottom grills,
product on top grills is raw or underdone

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

Improper loading Load lighter at the bottom for efficient heat

and smoke circulation

Malfunctioning heating element Have electrician change element

This is normal! You do not need to
monitor the temperature!

Cookshack Model 075/076 SmartSmoker Oven 11 Ver. 06.2

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TROUBLESHOOTER'S GUIDE

Cooking

PROBLEM POSSIBLE CAUSE SOLUTION

Poultry is too dark Too much wood Use less wood. (Poultry absorbs smoke

easily so start with minimum amount
suggested and gradually increase the
quantity of wood with successive loads
until desired smoke 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

Product too dry Oven humidity too low Increase cooking temperature and de-

crease cooking time. Use Cookshack Wa­ter Magazine to increase humidity. Pur­chase product with fat on.

Skin cracks on poultry Oven humidity too low Rub with vegetable oil, butter, or mayon-

naise before smoking. Use a Cookshack
Water Magazine to increase oven humid­ity.

Fish falls through grills Overcooking Reduce cooking time

Grill spacing too large to support fish Use Cookshack Seafood Grills or equiva-

lent

Ribs fall off RibHooks Ribs not securely fastened Insert the longest end of the RibHook

under the second bone of the thickest end
of the slab

Overcooking Reduce cooking time

Poultry not getting done Overloading Review loading and capacity instructions

in this manual

Load cooks unevenly Improper loading Follow smoker oven loading instructions

in this manual; 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.

Load bottom grill with fat side of brisket
down.

Cookshack Model 075/076 SmartSmoker Oven 12 Ver. 06.2

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APPENDIX A

Two Year Limited Warranty

Cookshack Smoker Ovens are guaranteed to be free from defects in material and workmanship under

normal use and when installed in accordance with factory 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 from the date of sale.

PROCEDURES

1. Customer must obtain approval from Cookshack, Inc. before performing any service. Cookshack,
Inc. is not responsible for any unauthorized service work.

2. The Limited Warranty extends to the original purchaser only.

3. To make claim or request for the Limited Warranty, the original purchaser must notify Cookshack,
Inc. Customer Service for instructions as to the repair or replacement of the defective 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 result of service or modification by any
other than an authorized Cookshack, Inc. service agent.

5. There are no express warranties other than the limited warranty stated herein above. No warranties
whether express or implied, including, but not limited to, any implied warranties of
merchantability 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, consequential, incidental, 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 heating 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 [phone].

Cookshack Model 075/076 SmartSmoker Oven 13 Ver. 06.2

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APPENDIX B

Warranty Procedures

If you have merchandise that you believe is defective please call Cookshack, Inc., at (580) 765­3669 and ask to speak to a Customer Service Representative (CSR). Have your smoker oven model
and serial number available, if applicable. The CSR will take the information you provide and make
a determination regarding the solution to the problem. It is Cookshack, Inc.’s, option 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 Return Merchandise Authorization (RMA). This authorization is assigned a

number which is used to track the merchandise being returned. Please do not return any merchan­dise to Cookshack, Inc. without first obtaining this authorization and RMA number. To do so will
delay the appropriate resolution of the issue(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 or replaced. This merchandise much be received by Cookshack,
Inc. within 30 days of the issue date of the RMA.

2. All returned merchandise must have a RMA number. Do not return merchandise without this

number.

3. Package the merchandise in its original packaging, if possible. If this is not feasible, use equiva-

lent packaging to ensure the safe return 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.

4. 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 repair or replace­ment procedures authorized by the CSR.

5. Ship the merchandise to Cookshack, Inc., 2304 N. Ash St., Ponca City, OK 74601, shipping pre-

paid, F.O.B. destination. At the discretion of the CSR, Cookshack, Inc. may issue a UPS Call
Tag. In this case the return freight will be paid by Cookshack.

6. In some cases, at Cookshack Inc.’s option, replacement merchandise 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.

7. 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 the 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. service agent; is not returned with
an RMA number; is not in clean condition; is not complete; is damaged or lost in transit. Inspec­tion performed upon receipt of the product can override the initial decision regarding repair or
replacement made by the CSR.

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

Cookshack Model 075/076 SmartSmoker Oven 14 Ver. 06.2

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APPENDIX C

National Service Policy

Cookshack, Inc.’s National Service Policy is to build quality equipment with easy serviceability. Because
of the ease in serviceability, Cookshack does not have National Service Companies to repair our equipment.
This allows each restaurant to use the 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 should have their local service company contact Cookshack, Inc. at
[phone].for authorization to perform the repairs.

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APPENDIX D

Wiring Diagram

GREEN

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APPENDIX E

PV696-MASTER ON/OFF SWITCH

PV535-MEAT PR OBE RECEP TACLE
PV536-COVER MEA T PROBE RECEPTACLE

INSIDE ELECTRICAL COVER

PV625-TRANS FORMER

PV682-R ELAY

PA122-HANDLE ASSEMBLY
& MAGNET

PV683-HEAT SINK

Smoker Oven Illustration

PV531-MEAT PROBE, OPTIONAL

NOT SHOWN

GREASE DEFLEC TOR

LA306-LABEL, MAD E IN USA

PV685-IQ 3 CONTROL BOA RD

PV146 VENT (S M076)
PV145 VENT (S M075)

PA124-HALL SENSOR SWITCH

PV169 DOOR LATCH (SM076)
PV168 DOOR LATCH (SM075)

PV011-GR ILL

PM023-GR ILL SIDE RAC K

PV720-TEMPERATURE SENSOR

PV551-HI-LIM IT THERMOSTA T

HEAT DEFLECTOR

PM304-WOODBOX HOUSING

PM305-WOODBOX HOUSING

PM324-HEATING ELEM ENT

PV170-SWIVEL CA STER, BACK
PV171-BRAKE CASTER, FRONT

PV701-DR IP PAN

Cookshack Model 075/076 SmartSmoker Oven 17 Ver. 06.2

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APPENDIX F

Additional Items Shipped With The Smoker

5# Hickory Wood

3 Pak Spice Kit. Includes 10oz Rib Rub, 10 oz Chicken Rub, 18

oz Spicy BBQ Sauce. Operator’s Manual, Cookbook, and
Registration Card also included.

In addition to these items most Cookshack smokers are shipped with a drip pan de­signed to collect the grease that comes out of the bottom of the unit during cooking.

RibHooks— Hang ribs with 4 easy steps.

• Remove grills from the side racks.

• Move side racks to the highest position.

• Replace the top grill only.

• Hook large end of RibHook through slabs and

hook the small end to the grill.

• Hang slabs starting on left side of smoker from

the back to the front and repeat on the right side.

Woodbox Handle—Use this tool to remove the
Woodbox from the oven when it is still hot.

Cookshack Model 075/076 SmartSmoker Oven 18 Ver. 06.2