Smoker User Manual

Cookshack Model 008/009 6 Ver. 06.2
800.423.0698 www.cookshack.com [e-mail]
HOW TO USE THE SMOKETTE
The interior of your smoker needs to be “broken in” or seasoned before
you cook your first load of meat.
Remove the strap that holds the wood box to the heating element bracket
during shipping.
Place 6 ounces (3 pieces) of properly sized wood in the wood box.
Place a container of water on one of the grills in the smoker to insure
even heating of the unit during seasoning. Close and latch the smoker
door. (NOTE: The Smokette door will be hard to shut. Use of both
hands may be required. This is necessary in order to achieve a good
seal.)
DO NOT use the Smokette without the wood box in the proper position.
The wood box lid must close completely. The back of the wood box must
touch the back wall of the smoker.
Set temperature control knob to 200°F. Let the Smokette smoke, without
meat, for a minimum of 4 hours. Our Sales Manager seasons his unit a
little differently, as he indicates below. This is a good practice if you
want to invest the time and money.
“Find some cheap, really fat meat at the grocery store, and put it in your
Smokette. This helps to give the smoker that black seasoned effect that
we are after.” John Shiflet, Cookshack Sales Manager
Wood Selection
Caution: The maximum amount of wood to be used in a Smokette is
6 ounces DO NOT overload wood box. Lid must close all the way
down.
As you learn how to use your Smokette, you will become comfortable
with choosing the amount of wood to use. At first, use only a small
amount, and increase the wood with subsequent loads until you have the
flavor you want. Personal taste dictates the amount of wood you use and
this varies from person to person, hence the lack of hard and fast rules.
“I use this formula when measuring wood when smoking food in my
smoker.”
• 2 chunks of wood for 20 lbs. or more meat in my smoker
• 1 chunk for less than 20 lbs.
• No wood at all when doing fish or vegetables.
Karen Lunsford, Cookshack Sales