Operator`s manual

800.423.0698
www.cookshack.com
[e-mail]
Cookshack Model 350/360 SmartSmoker Oven 8 Ver. 07.1
The IQ Controller is equipped with two preset buttons for easy selection of common settings for popular foods.
Pressing the button marked Ribs or Chickens will make the following settings:
Cook Temp 225°F
Hold Temp 140°F
Cook Time 3 hours
Pressing the button marked Briskets will make the following settings.
CookTemp 225°F
HoldTemp 140°F
CookTime 12:00 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 3 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.
Holding
Meat should always be wrapped or sealed immediately upon removal from your smoker, and held this way until
ready to serve.
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.
Refrigerated cases should keep food at 38°F or below. Hot display cases should keep food above 140°F.
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 clean 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 concern-
ing the handling and processing of food products. For further information, use your local health department guide-
lines to determine the best method for holding product, hot or cold.