Cookshack Model 008/009 8 Ver. 06.2
800.423.0698 www.cookshack.com info@cookshack.com
Preparing the Oven for Cooking
Line the bottom of the Smokette with aluminum foil and punch a hole in
the foil corresponding to the drain hole located on the floor of the
Smokette.
“I use the heavy duty aluminum foil instead of the light weight because the
light weight sticks to the wood box and floor of the smoker.” Karen
Lunsford, Cookshack Sales
Cover the lid of the wood box with foil for easy cleaning. Discard the foil
after each cooking and replace with fresh foil.
Place a small pan beneath the drain hole located on the Smokette’s floor
and in the trough at the bottom-front of Smokette. This pan will catch any
meat drippings, and can be discarded or re-used as you choose.
Place the properly loaded wood box in the Smokette. Do not change the
wood box’s position during cooking cycle. It covers the burner and wood
and prevents grease from dripping onto the heat source and creating strong
fumes.
Loading the Oven with Meat
The maximum cooking capacity of your Smokette is 22 lbs. of heavy cuts
of meat or 10 lbs. of ribs. Do not overload your Smokette.
Keep meat approximately 1” from the back and side of the oven walls at
all times.
Arrange load with less meat on lower grill. Heavy loading of the bottom
grill will block heat and smoke from traveling to the top of the Smokette.
This will result in undercooked meat on the upper grill.
Load only half full the first time you cook, and gradually increase to a full
load with successive batches. Monitor closely to determine what cooking
time and load amount produce the results you desire.
When the Smokette is loaded according to the above instructions, close
and latch the door. (NOTE: The door will be hard to close. This is
normal.) Fasten latch securely.
Setting the Cooking Temperature
Turn the Temperature Control Knob to the desired temperature. Heat up
will take from 30 to 90 minutes, depending on the load.
Do not preheat the Smokette unless preheating is specified in the recipe
you are using.
“We recommend that you put the product in and leave it until the
recommended time has passed. You will get great results that way. We
also know that some people want to monitor the internal temperature of the
product, and we recommend that you use a probe-type thermometer,
sometimes referred to as a Polder, a popular brand.” Donna Johnson,
Cookshack Marketing Director
