Models SM160/SM260/SM360
Please read this entire manual for installation and use of this smoker. Failure to follow these instructions could result in property damage, bodily injury or even death.
Contact local building or fire officials about restrictions and installation inspection requirements in your area.
SAVE THESE INSTRUCTIONS.
SM160 |
SM260 |
SM360 |
|
|
|
Version 14 08/2014 Serial Number: ______
2
Dear Cookshack Customer,
Your Cookshack electric smoker 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 manual, call us as 1.800.423.0698 Monday through Friday, 9:00 a.m. to 4:00 p.m CST or email us at info@cookshack.com. You can also join the Cookshack Barbecue Forum on our website at www.cookshack.com which has participation by both Cookshack customers and employees.
These units are NSF and USDA approved and ETL Listed Commercial Cooking Equipment in both the USA and Canada.
You must observe safe operating practices when using the smoker. 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 functions before attempting to operate it.
This smoker oven is intended for use as a food smoker. 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 these precautions in mind, enjoy your smoker and the delicious foods in will produce.
Stuart Powell
President and CEO
Cookshack Inc.
2304 N Ash Street
Ponca City, OK 74601
Find Cookshack on all your favorite Social Media!
Cookshack SM160, SM260 & SM360 Operator’s Manual, V. 14
3
Table of Contents |
|
General Safety Instructions ....................................................................................... |
4 |
Included Equipment................................................................................................... |
5 |
Installation Instructions ............................................................................................. |
5 |
Electrical Specifications.............................................................................................. |
6 |
Location ....................................................................................................................... |
6 |
Venting ......................................................................................................................... |
7 |
Season Your Smoker .................................................................................................. |
7 |
Wood Selection ........................................................................................................... |
8 |
Operating Instructions ............................................................................................... |
8 |
Loading Instructions................................................................................................... |
9 |
Control Panel Operation............................................................................................ |
9 |
Cook Mode ............................................................................................................ |
10 |
Probe Mode ........................................................................................................... |
10 |
Preset Buttons ....................................................................................................... |
11 |
Shut Down and Maintenance Procedures ............................................................. |
12 |
Troubleshooting Guide ............................................................................................ |
13 |
Limited Warranty Policy .......................................................................................... |
14 |
Return Merchandise Policy ...................................................................................... |
15 |
SM160 Illustration..................................................................................................... |
17 |
SM260 Illustration..................................................................................................... |
18 |
SM360 Illustration..................................................................................................... |
19 |
SM160 Wiring Diagram …...……………………………………………….. 20 |
|
SM260 Wiring Diagram .………………………………………………….... |
21 |
SM360 Wiring Diagram …………………………………………………… 22 |
|
Cookshack SM160, SM260 & SM360 Operator’s Manual, V. 14
4
General Safety Instructions
This equipment is designed and sold for commercial use only. Only licensed professionals should work on or service this equipment.
A MAJOR CAUSE OF OVEN-RELATED FIRES IS FAILURE TO MAINTAIN REQUIRED CLEARANCES (AIR SPACES) TO COMBUSTIBLE MATERIALS. IT IS OF UTMOST IMPORTANCE THAT THIS OVEN BE INSTALLED ONLY IN ACCORDANCE WITH THESE INSTRUCTIONS.
Keep the oven free from combustible materials. Never store or use gasoline in the vicinity of this oven.
All switches should be in the “OFF” position before plugging into receptacle. Whenever working on, or servicing this unit ALWAYS disconnect the power.
This oven is equipped with a 3-prong plug for your protection from shock hazard. Always plug this unit directly into a properly grounded 3-prong receptacle.
WARNING! Exterior surfaces may be HOT!
Make sure all operating personnel are instructed on the proper use of the oven. Never leave the oven door open while the oven is running.
Never use a high-pressure washer around electrical components.
Cookshack SM160, SM260 & SM360 Operator’s Manual, V. 14
5
Included Equipment
Once you have unpackaged your smoker, you should find the following standard equipment:
Cookbook
Operator’s Manual
Wood box and wood box handle
Grills
oSM160 – 5 grills
oSM260 – 6 grills
oSM360 – 28 grills
Side Racks (set of 2)
Spare Heating Element
Drip Pan (SM160 and SM260 only)
Wood Chunks
oSM160 & SM260 – 10 lb. box
oSM360 – 20 lb. box
Casters (pre-installed)
Spice Kit
o1 gal. Spicy Barbecue Sauce
o1 gal. Mild Barbecue Sauce
o5 lbs. Brisket Rub
o5 lbs. Rib Rub
o5 lbs. Spicy Chicken Rub
o10 oz. Chili Mix
o10 oz. Spicy Barbecue Sauce Mix
Installation Instructions
Local Code Officials and a Commercial Kitchen Ventilation Contractor should be consulted prior to installation to determine the need to obtain a permit. Unit must be installed per state and local fire codes and NFPA 96.
WARNING! Unit is very HEAVY, and extra care must be taken when unloading and moving.
Stationary installation should be on a level surface.
Cookshack SM160, SM260 & SM360 Operator’s Manual, V. 14
6
Electrical Specifications
SM160
Single burner system using 120VAC power.
Protect with a breaker or fuse rated at 15 amps.
SM260
Dual burner system using 208/240VAC power.
Protect with a receptacle with a NEMA L14-20R pin configuration
receptacle with a 208/240 VAC single-phase power supply protected by a 20 amp fuse or circuit breaker.
SM360
Four-burner system using 208/240VAC power.
Protect with a Hubbell CS369 Receptacle with a 208/240VAC singlephase power supply protected by a 50 amp fuse or circuit breaker.
Location
Ventilation is required for the proper operation of this unit.
Keep the oven free from combustible materials. A good rule of thumb is to allow an 18” clearance space around unit.
Minimum spacing from combustible material is 6”; these clearances must be maintained unless materials used are non-combustible. Following is the recommended service spacing:
Front - Must have enough room to open door for loading and unloading of product.
o SM16021” o SM26027” o SM36048”
Side - Must have at least 1” clearance around all sides.
Cookshack SM160, SM260 & SM360 Operator’s Manual, V. 14
7
Venting
A small amount of smoke will escape from the top of the oven and from around the door. Three methods of venting can be used, consult your local authorities to determine which method meets your local codes:
1.The oven can be placed under a Class 2 hood.
2.The oven can be direct vented by suspending a pipe at least 3” above the vent hole on top of the smoker that runs outdoors or to an existing hood.
3.The unit can also be vented by an optional Smokehood 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.
SM160 Smokehood-Cookshack Part Number PA001
SM260 Smokehood-Cookshack Part Number PA002
SM360 Smokehood-Cookshack Part Number PA003
Season Your Smoker
The interior of your smoker needs to be “broken in” or seasoned before you cook your first load of meat. Put 2 ounces (1-2 pieces) of your wood chunks inside each wood box and then insert between the heating elements.
Never place more than 6 ounces of wood in the SM160
Never place more than 12 ounces of wood in the SM260
Never place more than 48 ounces of wood in the SM360
Do not use your smoker without the wood box inserted in the proper position. Once in the proper position, let the smoker run without meat for a minimum of 4 hours at 225ºF.
Cookshack SM160, SM260 & SM360 Operator’s Manual, V. 14
Loading...