Operator`s manual

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Cookshack Model 350/360 SmartSmoker Oven 12 Ver. 07.1
TROUBLESHOOTER’S GUIDE
Cooking
PROBLEM POSSIBLE CAUSE SOLUTION
Poultry too dark Too much wood Use less wood. Poultry absorbs
smoke easily so start with the
minimum amount suggested and
gradually increase quantity of
wood in successive loads until de-
sired 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 temperature and
decrease cooking time.
Skin cracking on poultry Oven humidity too low Rub with vegetable oil, butter or
mayonnaise before smoking. Use a
Cookshack Water Magazine to
increase oven humidity.
Fish fall through grills Overcooking Cook for shorter time.
Grill spacing too large to support
fish
Use Cookshack Seafood Grills.
Ribs fall off RibHooks Ribs not securely fastened Review RibHook instructions;
make sure ribs are securely fas-
tened.
Overcooking Cook shorter time.
Poultry not getting done Overloading Review loading and capacity in-
structions.
Dry product Oven humidity too low Follow smoker oven loading in-
structions in Operator’s Manual.
Always load bottom shelves
lighter. Do not use sheet pans in
the smoker. They block even cir-
culation of heat and smoke.
Brisket on bottom cooks too fast Improper loading Load bottom grill with fewer bris-
kets and load with fat side down.
Load cooks unevenly Improper loading Follow smoker oven loading in-
structions in Operator’s Manual.
Always load bottom shelves
lighter. Do not use sheet pans in
the smoker. They block even cir-
culation of heat and smoke.