Cook Shack SM260 User Manual

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Model SM260

BARBECUE SAUCES SPICE BLENDS & RUBS SMOKING WOODS ON Q NEWSLETTER COOKSHACK MENU CONSULTATION FAST EDDY’S BY COOKSHACK SMARTSMOKER®

Cookshack Digital IQ4 Controller

2304 North Ash Street

Ponca City, OK

74601-1100 USA

Sales:

1.800.423.0698

Corporate Office:

580.765.3669

Fax:

580.765.2223

E-mail:

sales@cookshack.com

Web site:

www.cookshack.com

Optional RibRack

Cookshack SM260 smoker ovens are designed for operations that need a capacity of up to 240 lbs. heavy cuts per load. SM260 smokers are ideal for operations which continuously need a large quantity of smoked foods or barbecue.

SM260 Features

• Capacity is 240 lbs. pork butts, 200 lbs. brisket, 100 lbs. ribs, or 40 chickens.

• SM260 smokers produce hot- or cold-smoked foods by application of heat and wood smoke to meat, poultry, sh, vegetables, etc.

• Food cooks at a low temperature with no drying drafts of air moving through the smoker. Product is tender, moist, and has low shrink.

• Heat is supplied by two electronically-controlled 1500 watt heating elements. Temperature range is from 125° - 300°F.

• The Cookshack IQ4 electronic time/temperature control system cooks at a user-selected temperature for a user-selected time, and then

drops to a pre-set or user-selected holding temperature until it is shut o with the master switch.

• An optional meat probe allows the user to set the smoker to a desired internal meat temperature; when that temperature is reached,

the smoker automatically goes into the hold cycle.

• The digital controller includes cooking pre-sets, alarm cycle, 16-character LCD display, and a quick change module for easier serviceability.

It is designed to give the user accurate temperature control. The controller can be customized.

• Smoke is created as wood smolders in its electrically heated wood boxes. Six ounces of wood smokes 60 pounds of product.

• For safety, the heating element operates only if door is completely closed.

• Tough, double-walled steel construction surrounds 850° F Spin-Glas® insulation.

• SM260 smokers are energy ecient; they are not constantly reheating cool air, and remain cool to the touch on the outside.

• SM260 smokers are designed to be used inside, with outside ventilation for smoke. Place under a hood, near an outside exhaust fan

or attach a Cookshack Smokehood.

• Meat drippings exit the bottom of the smoker into a removable drip pan for clean, safe operation. Inner accessories remove for easy

cleaning. Safe, contained wood boxes slide out.

• Cookshack smokers are covered by a two-year limited warranty and Cookshack’s 30-Day Money-Back Guarantee.

v. 2012.10.30

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SM260 Speciﬁcations

Food Capacity 240 lbs. pork butts, 200 lbs. brisket, 100 lbs. ribs,

or 40 chickens per load

SM260

Electrical (2) 1500 watt heating elements, 20 amps, 240v single phase;

240v export models available; Power cord approximate length is 50" (± 6")

Shelves (6) 24 x 24" (61 x 61cm) grills, 5" (12.7cm) apart

Outside Dimensions 27"W x 64"H x 31"D (69 x 163 x 79cm)

Fuel Consumption 6 oz. wood smoke-cooks 60 lbs. product

Construction All stainless steel

Shipping Weight 385 lbs.

Standard Equipment Grills, racks, drip pan, casters, operator’s manual, cookbook,

10 lbs. hickory wood, spare heating element, and Spice Kit containing: 1 gal. Spicy Barbecue Sauce, 1 gal. Mild Barbecue Sauce, 5 lbs. Brisket Rub, 5 lbs. RibRub, 5 lbs. Spicy Chicken Rub, 10 oz. Chili Mix, 10 oz. Spicy Barbecue Sauce Mix

Optional Equipment Meat Probe, RibRacks, Cold Smoke Kit, Seafood Grill, Jerky Rods

Approval / Listings NSF approved and ETL (US and Canada) listed

USDA approved

Warranty / Guarantee Two year limited warranty and 30-Day Money-Back Guarantee

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