Operator`s manual

7
Cookshack SM160, SM260 & SM360 Operator’s Manual, V. 15.3
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 4” diameter 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.