Cookshack SmartSmoker 250 Operator`s manual

800.423.0698
www.cookshack.com
info@cookshack.com
COOKSHACK, INC.
OPERATOR’S
MANUAL
Models 250 & 260
SmartSmoker® Oven
Version 06.2
Model 250 & 260
Serial No:______
Cookshack Model 250/260 SmartSmoker Oven
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Dear Cookshack Customer:
Your Model 250 or 260 Cookshack SmartSmoker® oven will produce great barbecue and smoked foods. It is
easy to operate, clean, and maintain. Use this Operator's Manual to familiarize yourself with the smoker and its
operation. If you have a question or problem not covered in the book, call us at 1.800.423.0698 Monday through
Friday, 9am to 4 pm or e-mail us at info@cookshack.com. You can also join the Cookshack Barbecue Forum on
our website at www.cookshack.com which has high participation by both Cookshack customers and staff.
You must observe safe operating practices when using the smoker. It is an
electrical appliance, and is therefore potentially dangerous! Cookshack,
Inc., assumes no responsibility for results of careless and dangerous operation of Cookshack smokers or other products. All warranties are null and
void if the practices described in the Operator's Manual are not observed.
Read the following instructions thoroughly and completely before using your smoker! Observe the instructions
carefully. Be certain that you understand completely how it operates before attempting to use it.
This smoker oven is intended for use as a food smoker. It generates heat from an electric heating element. It is not
intended for any use not specifically described in this manual. Misuse of this smoker can result in serious injury
and a fire hazard.
With those cautions in mind, enjoy your smoker and the delicious foods it will produce.
The Folks at Cookshack
Sales & Customer Service: 580-765-3669
Toll Free Orders: 800-423-0698
24 Hr. Fax: 580-765-2223
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TABLE OF CONTENTS
COOKSHACK SmartSmoker® OVEN
MODEL 250/260
VERSION 06.2
SETTING UP
Choosing a Location ...................................................................................................................4
Ventilation .................................................................................................... .............................4
Electrical Power Connection ......................................................................... .............................4
COOKING
Seasoning of Oven ......................................................................................................................5
Wood Selection...........................................................................................................................5
Preparing the Oven for Cooking .................................................................... .............................6
Smoker Oven Maximum Load Capacity.....................................................................................7
Loading the Oven with Meat .......................................................................................................7
Setting the Cooking Temperature ................................................................................................8
Holding.......................................................................................................................................9
SHUTDOWN PROCEDURE
Safety First................................................................................................................................10
CLEANUP
Procedures ................................................................................................................................10
MAINTENANCE
Procedures ................................................................................................................................11
TROUBLESHOOTER’S GUIDE
Operation ..................................................................................................................................12
Cooking ....................................................................................................................................13
APPENDICES
A. Two Year Limited Warranty.................................................................................................14
B. Warranty Procedures ............................................................................................................15
C. Wiring Diagram....................................................................................................................16
D. Smoker Oven Illustration.....................................................................................................17
E. National Service Policy.........................................................................................................18
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SETTING UP
Choosing a Location
Your smoker must be operated inside. Placement will be determined by convenience to the rest of cooking
operation, ventilation, wiring connection, and clearance from flammable materials.
Do not place flammable or combustible materials on or adjacent to the smoker.
Ventilation
A small amount of smoke will escape from the vent hole in the top of the oven, and from around the door. The oven
should be placed under a hood or near a door or window with an outside exhaust. A simple wall vent fan is
adequate in many locations. Fasten no pipes to oven vent. An optional vent hood for your smoker is available 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.
WARNING: All warranties are null and void if the installation of the power receptacle is not done in strict compliance with these instructions, NEMA codes, and any other applicable electrical codes
Electrical Power Connections
COOKSHACK Models 250/260 have a dual burner system using 240/208V AC single phase power. Connect these
ovens to the power supply by connecting to a receptacle with a NEMA L14-20R pin configuration plug (Leviton P/
N 71 420- FR or Hubbell P/N 241 0) with a 240/208V AC single phase power supply protected by a 20 ampere fuse
or circuit breaker.
Note: Due to the expense of this equipment and the risk of damage to the electrical system contained within this
equipment, installation of power receptacles should be done only by a qualified electrician.
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COOKING
Seasoning of Oven
The interior of your oven should be “broken in” or seasoned before you cook your first load of meat. Place no
more than 12 oz. of wood (see Wood Selection, below) in the Wood Box. Close and latch the oven door. Set
temperature to 225°, and turn the smoker on. Let the oven smoke, without meat, for a minimum of four hours.
Further seasoning will occur as you cook in the oven.
Don’t be alarmed if the oven temperature climbs somewhat higher than the setting. That is normal. When oven
is loaded, the meat will absorb the extra heat.
Caution: The maximum amount of wood to be used in your Cookshack Model 250/260 smoker oven is 12
ounces—approximately 6 ounces in each Wood Box. Do not overload Wood Boxes.
Wood Selection
You may use any fruit or nut hardwood in your smoker, as long as it has good flavoring abilities. The most
popular woods for smoking are hickory, mesquite and apple. Any of these will work in your smoker and are
available from Cookshack.
Other regional favorites are alder, beech, cherry, apple, pecan, maple, oak, buttonwood, and mangrove. Use
local woods only if logs are selected and sized properly and if you are satisfied with their flavoring abilities.
Use only dry wood. You will get the best results in finished product with dry wood. Wet wood will release acids
that will damage heating elements and reduce the length of their life.
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Preparing The Oven For Cooking
CAUTION - Operation of a dirty oven may create a fire hazard. Do not allow debris to accumulate in oven interior
or on oven grills. Such debris may create a fire hazard! Follow all shutdown and cleaning instructions carefully
1. Check that Wood Box Housing is placed over Heating Elements and pushed all the way to the back of the
oven. Place properly loaded Wood Boxes in oven as shown. Do not remove the Wood Boxes from the oven
during cooking cycle.
2. Line the bottom of the oven with aluminum foil and
punch a hole in the foil corresponding to the drain hole.
Cover the Deflector with foil for easy cleaning. Discard
the foil after each cooking and replace with fresh foil.
3. Place drain pan beneath the drain holes located in oven
bottom and in the trough at bottom front of the smoker.
This drip pan should be emptied after each cooking.
Heat Deflector
4. Notice that the grills in your smoker can be rearranged
to accommodate different sizes of meat.
5. When smoking thick items, such as turkeys or large
PM301-Woodbox Housing
hams, remove alternate grills.
6. When hang-smoking ribs, remove all except the top and
bottom grills, and raise side racks to highest position.
IMPORTANT: Do not operate oven without Wood Box Housing and Wood Boxes in proper position.
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Smoker Oven Maximum Load Capacity
IMPORTANT: Do not overload your smoker. Use the Smoker Oven Maximum Load Capacity chart below to
determine the maximum capacity of your smoker.
Model 250/260
Ribs
Lbs.
100
Brisket
Lbs.
200
Pork Butt
Lbs.
240
Chickens
Each
40
Jerky
Lbs.
24
Capacities are based on 3 lb. ribs, 8—10 lbs. heavy cuts, and 3 lb. chickens. Capacities are specifically limited by the
amount of heat available.
Loading the Oven With Meat
1. Keep meat approximately 1" away from the back and side oven walls at all times.
2. Arrange meat with fewer cuts on lower grills. Heavy loading of bottom grills will block heat and prevent smoke
from traveling to the top of the oven. This will result in undercooked meat on upper grills. (Allowances are made
for loading arrangements when oven capacities are calculated.)
3. 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.
4. When possible, cooking schedules should be arranged so that the same amount of an item is cooked each time.
This allows full use of the automatic operation of the oven; it will save time; a better and more consistent product
will be obtained.
5. When the oven is loaded according to above instructions, close and latch the oven door. Fasten the door latches
securely. (NOTE: The door will be hard to close. This is normal.)
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Setting the Cooking Temperature
Your Cookshack Model 250/260 has the new Cookshack IQ3 control system. This controller has the same great
cook & hold features as previous models of the IQ controller, but with an additional feature that allows you to
cook with a meat probe. This optional probe plugs into the unit and allows you to set the internal temperature to
which you want the product cooked. If you did not purchase the meat probe with your unit, call Cookshack
Customer Service at (800) 423-0698 to order your probe.
Directions for using the Controller
1. Turn Master Switch on the oven control panel to the ON
position..
2. Choose the desired operating mode by pressing the MODE
button while pushing the up or down arrow until the desired
mode flashes: Cook Mode for standard operation, which
automatically drops into the preset hold temperature after the
preset cooking time is completed; Probe Mode if cooking with
the optional meat probe. The default mode is Cook Mode.
3. Set cooking temperature by pressing and holding the COOK
TEMP button while using the ADJUST TIME OR TEMP
buttons to change settings.
4. Set holding temperature by pressing and holding the HOLD
TEMP button while using the ADJUST TIME OR TEMP
buttons to change settings.
5. If using the Cook Mode, set cooking time by pressing and
holding the COOK TIME button while using the ADJUST
TIME OR TEMP buttons to change settings.
6. If using the Probe Mode, set probe temperature by pressing and holding the PROBE TEMP button while
using ADJUST TIME OR TEMP buttons to change settings.
7. Press START.
To use the meat probe, simply insert the jack into the RCA receptacle on the controller panel. Place the probe
end through the vent hole on the oven top and press into the largest piece of meat in the smoker oven. The oven
will cook at the set cooking temperature until the internal temperature of the meat reaches the temperature at
which the probe is set. At that point the controller will change to the set holding temperature and remain there
until the unit is manually shut down. An audible signal indicates that the cook cycle is complete and that the
oven is going to the Hold Temperature Mode.
If cooking in the default Cook Mode the smoker will cook the product at the selected cooking temperature for
the selected cooking time and then change to the selected holding temperature until it is shut off manually.
During the Cook Mode the LCD display of the IQ continually displays oven status after the cook cycle has been
started. Using these features any kitchen staff can easily determine the status of the load in progress.
Please note that the oven temperature displayed while the oven is running is the actual air temperature inside the
oven. The probe temperature displayed is the internal temperature of the product. In order to see the set cooking
temperature, probe temperature, or holding temperature, briefly press the corresponding button.
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The IQ controller is equipped with two preset buttons for easy selection of common settings for popular foods.
Pressing the button marked Ribs/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:
Cook Temp 225°F
Hold Temp
140°F
Cook Time
12 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 lQ will wait out power failures of up to 2 minutes and resume normal cooking. This
backup system means that turning off the Master Switch for less than 2 minutes will not cause the IQ to forget its
current instructions. The Reset button may be used to clear these current instructions and cause the lQ to start over
from the beginning.
Recommended cooking times and temperatures are based on full loads with no holding cycle. Larger or smaller loads
or the addition of holding time may require adjustment of cooking time and temperature.
When you think the product is finished, turn the Master Switch to the OFF position. Wait ten minutes before opening
the oven door to check the product for doneness. When the product is done to your satisfaction, remove from the
smoker.
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.
1.
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.
2.
Refrigerated cases should keep food at 38°F or below. Hot display cases should keep food above 140°F
3.
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 concerning
the handling and processing of food products. For further information, use your local health department guidelines to
determine the best method for holding product, hot or cold.
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SHUTDOWN PROCEDURE
FAILURE TO FOLLOW THESE INSTRUCTIONS MAY RESULT IN A FIRE HAZARD!
IMPORTANT!! If oven is to be left unattended with the door open, remove the Wood Boxes from the
oven using the wood box handle and douse the contents with water.
Safety First
1. Turn the Master On/Off Switch to “OFF”.
2. Unplug the power cord from the power outlet.
3. Allow the oven to cool for ten minutes before opening door.
4. Carefully remove cooked product from oven. Use caution to avoid spilling hot grease!
Always disconnect the oven from its electrical supply before cleaning or servicing.
CLEANUP
Procedures
Your Cookshack smoker must be kept clean. Loose grease and scale should be removed regularly to prevent buildup,
which may cause strong fumes. It is desirable to allow seasoned coating, such as that found on a well-seasoned cast
iron skillet, to remain on the oven walls. For this reason we do not recommend attempting to restore the oven walls to
a “like new” state. The use of detergent, chemical cleaners or “oven cleaner” is not advised.
IMPORTANT: Caustic oven cleaners may damage heating element and grills. Use of oven cleaners or other
caustic cleaners will void the warranty on heating element and grills
Follow this procedure after each load:
1.
Disconnect oven from power supply.
2.
Allow the oven to cool.
3. Remove the grills and racks; scrape and wash with soap and water.
4. Empty Wood Box. (Remember it’s hot!) Use the Wood Box handle supplied with oven.
5. Discard aluminum foil.
6. Remove all grease from interior of oven.
7. Empty drip pan.
8. Leave door slightly ajar when oven is not in use.
9. Refer to safety precautions above.
10. Replace Wood Box to correct position.
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Follow this procedure every 4 - 5 loads:
1. Remove grills and racks; scrape and wash.
2.
Empty Wood Box. (Remember it’s hot!)
3.
Remove Wood Box Housing and brush clean. (Remember it’s hot!)
4.
Scrape loose grease and scale from walls with flat edge scraper.
5.
Replace racks and grills.
6.
Replace Wood Box Housing and Wood Boxes to correct position.
IMPORTANT: Reverse the above cleaning instructions after each cleaning to re-assemble the oven correctly. Do not operate oven without
Wood Box Housing and Wood Boxes in proper position.
IMPORTANT: Bottom of oven must be kept clean. Change foil in bottom of oven and from top of Wood Boxes after each cooking and
remove all excess grease from interior of oven. Drain hole must be open at all times. If drain becomes plugged, oven bottom can fill with
grease and a fire hazard may occur!
MAINTENANCE
Procedures
1. Periodically check electrical plug and wire for any type of wear or damage.
2. Twice annually put two drops of lightweight oil on the hinge pins on the oven door to prevent binding.
3. Check casters for free movement.
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TROUBLESHOOTER’S GUIDE
Operation
PROBLEM
Uneven cooking
Strong grease fume
“charcoal” flavor
or
POSSIBLE CAUSE
Improper meat loading
Excessively dirty oven
Meat sticks to lower grill.
Heavy “blanket” loading
Smoke coming from top of
door.
Normal
Product gets too done on the
bottom grills; product on top
grills is raw or underdone.
Improper loading.
SOLUTION
See loading instructions.
See cleaning instructions
Load with ample room for
upward passage of heat
Load lighter at the bottom for
efficient heat and smoke circulation
Although smoker is set with Malfunctioning heating ele- Have electrician change elethe same time and temperament.
ment.
ture as always, product is
now taking longer to cook.
Actual oven temperature
reads 5 to 20°higher or lower
than set temperature.
Cookshack Model 250/260 SmartSmoker Oven
Normal
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TROUBLE SHOOTER’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 with successive loads until desired 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
Ribs too dry
Not enough wood
Oven humidity too low
Skin cracking on poultry
Use more wood
Increase cooking temperature
and decrease cooking time.
Rub with vegetable oil, butter,
or mayonnaise before smoking. Use a Cookshack Water
Magazine to increase oven
humidity.
Fish falls through grills
Overcooking; grill spacing Cook for shorter time. Use
too large to support fish.
Cookshack Seafood Grills.
Ribs fall off Rib Hooks
Ribs not securely fastened. Review Rib Hook instructions; make sure ribs are securely fastened.
Poultry not getting done
Cookshack Model 250/260 SmartSmoker Oven
Overcooking
Cook for shorter time.
Overloading
Review loading and capacity
instructions.
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APPENDIX A
Two Year Limited Warranty
Cookshack Smoker Ovens are guaranteed to be free from defects in material and workmanship under normal use
and when installed in accordance with factory recommendations.
This limited warranty includes parts and labor for the first 90 days. Following the 90 day period, the two (2)
year limited warranty is for parts only.
Cookshack, Inc.’s obligation under this warranty shall be to repair and replace at its option any part deemed
defective upon examination by Cookshack, Inc., or its authorized agent, for a period of two (2) years from the
date of sale.
PROCEDURES
1. Customer must obtain approval from Cookshack, Inc. before performing any service. Cookshack, Inc. is not
responsible for any unauthorized service work.
2. The Limited Warranty extends to the original purchaser only.
3. To make claim or request for the Limited Warranty, the original purchaser must notify Cookshack, Inc.
Customer Service for instructions as to the repair or replacement of the defective merchandise prior to
attempting or contracting for repair of the oven. (See Appendix B for additional information regarding this
procedure.).
4. The Limited Warranty shall not apply if the merchandise has been improperly installed, damaged due to
abuse, misuse, misapplication, accident, or as a result of service or modification by any other than an
authorized Cookshack, Inc. service agent.
5. There are no express warranties other than the limited warranty stated herein above. No warranties whether
express or implied, including, but not limited to, any implied warranties of merchantability of fitness for a
particular purpose, shall extend beyond the respective warranty periods described above.
6. Cookshack, Inc. shall not be liable for any direct, indirect, special, consequential, incidental, or punitive
damages; lost profits or loss of use or interruption of business regardless of the form of action or theory of
liability resulting from any defect in or use of the Cookshack smoker oven, accessories and/or heating
elements.
Additional information on obtaining service under this Limited Warranty is available on the following page or by
contacting a Cookshack, Inc. Customer Service Representative directly at (580)765-3669.
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APPENDIX B
Warranty Procedures
If you have merchandise that you believe is defective please call Cookshack, Inc., at (580) 765-3669 and ask to
speak to a Customer Service Representative (CSR). Have your smoker oven model and serial number available, if
applicable. The CSR will take the information you provide and make a determination regarding the solution to the
problem. It is Cookshack, Inc.’s, option whether to replace or repair defective merchandise. If you are told that your
merchandise will be repaired or replaced under warranty, the following actions will be initiated:
1. The CSR will issue a Return Merchandise Authorization (RMA). This authorization is assigned a number which
is used to track the merchandise being returned. Please do not return any merchandise to Cookshack, Inc. without
first obtaining this authorization and RMA number. To do so will delay the appropriate resolution of the issue(s)
in question. In some cases the CSR may mail you a form with an RMA number included. This form will ask you
to detail why it is felt that the merchandise needs to be repaired or replaced. This merchandise much be received
by Cookshack, Inc. within 30 days of the issue date of the RMA.
2. Package the merchandise in its original packaging, if possible. If this is not feasible, use equivalent packaging to
ensure the safe return of the items. You assume the risk of any loss or damage that occurs during transit due to
improper packaging of the merchandise being returned.
3. Using a permanent magic marker clearly write the RMA number on the outside of the packaging. This enables
personnel in Receiving to identify the merchandise and initiate the repair or replacement procedures authorized
by the CSR.
4. Ship the merchandise to Cookshack, Inc., 2304 N. Ash St., Ponca City, OK 74601, shipping prepaid, F.O.B. destination. At the discretion of the CSR, Cookshack, Inc. may issue a UPS Call Tag. In this case the return freight
will be paid by Cookshack.
5. In some cases, at Cookshack Inc.’s option, replacement merchandise may be shipped to you prior to our receipt of
the defective merchandise. In this instance you will be invoiced for the replacement merchandise upon shipment.
Credit for this charge will be issued to you upon our receipt of the defective product.
6. Credit may be denied if the returned merchandise is not found to be defective by Cookshack, Inc.; if it is not under warranty; if it is not received at Cookshack, Inc. 30 days after the RMA is issued; if it is damaged due to
abuse, misuse, misapplication, or accident; if it has been serviced or modified by any other than an authorized
Cookshack, Inc. service agent; is not returned with an RMA number; is not in clean condition; is not complete; is
damaged or lost in transit. Inspection performed upon receipt of the product can override the initial decision regarding repair or replacement made by the CSR.
7. Replacement merchandise is sent to you via UPS Ground or common carrier. If you request replacement merchandise be sent by faster service than UPS Ground or common carrier you shall incur the cost of shipping in excess of normal ground service.
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APPENDIX C
GREEN
Wiring Diagram
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APPENDIX D
Smoker Oven Illustration
PV531-Meat Probe, Optional
PV625-Transformer
PV445-Terminal Block
PV682-Solid State Relay
PV683-Heat Sink (7” Required)
PV482-Plug, 4 pin, 20 AMP
PV462-Power Cord 14/4 SO (6’ Required)
PV471-Cord Clamp
PV696-On/Off switch
PV685-IQ Control Board
PV535-Meat Probe Receptacle
PV536-Cover, Meat Probe Receptacle
VENT PARTS (BEHIND IQ HOUSING)
PV143-1-1/4” Nipple
PV152-Washer-2 req’d. Not
PV157-1-1/4 Bushing-2 Shown
req’d.
LABEL
LA 306-Made in USA
PA124-Hall Sensor Assy.
(On side of oven .)
PV168-MS Door Handle,
SM250
PA122-Handle
assembly w/
magnet
PV013-Grills (6 Req’d)
PM025-Side Rack (2 Req’d)
PV720-Temperature Sensor
Labels On Front Door
LA103- “C” UL# 80lb, Com
LA101-NSF
LA150-Caution Hot
LA021-Electrical Specs
LA250-Door Close (2
Req’d)
PV551-Themostat, 350 Limit
Heat Deflector
PM301-Woodbox Housing
PV325-Elements, 220V1500W (2
Req’d.)
PM305-Woodbox
PV172-Caster, Swivel w/brake (2
Req’d.)PV173-Caster, Rigid (2
PV720-Drip Pan
Req’d.)
PA230-Seal Kit
PA231-Seal Kit w/Strips
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APPENDIX E
National Service Policy
Cookshack, Inc., National Service Policy is to build quality equipment with easy serviceability. Because of
the ease in serviceability, Cookshack does not have National Service Companies to repair our equipment.
This allows each owner to use the service company of their choice.
If your unit needs repairs, please contact your preferred local service company. If warranty work is deemed
necessary, equipment owners should have their local service company contact Cookshack, Inc. at (580) 7653669 for authorization to perform the repairs.
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