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800.423.0698 www.cookshack.com
Cookshack, Inc.
OPERATOR'S
MANUAL
Models 075 & 076
SmartSmoker® Oven
Version 06.2
Model 075/076
Serial No: ___________
Cookshack Model 075/076 SmartSmoker Oven 1 Ver. 06.2
800.423.0698 www.cookshack.com [email protected]
Dear Cookshack Customer:
Your Model 075 or 076 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 [email protected]
. 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 operate 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
Cookshack Model 075/076 SmartSmoker Oven 2 Ver. 06.2
800.423.0698 www.cookshack.com [email protected]
TABLE OF CONTENTS
Cookshack SmartSmoker® Oven
Model 075 and 076
Version 06.2
SETTING UP
Choosing a Location ............................................................................................................ 4
Ventilation ........................................................................................................................... 4
Electrical Power Connections............................................................................................... 4
COOKING
Seasoning of Oven ................................................................................................................ 5
Wood Selection.................................................................................................................... 5
Preparing the Oven for Cooking........................................................................................... 5
Smoker Oven Maximum Load Capacity............................................................................... 6
Loading the Oven With Meat ............................................................................................... 6
Setting the Cooking Temperature ......................................................................................... 7
Holding................................................................................................................................ 8
SHUTDOWN
Safety First ........................................................................................................................... 9
CLEANUP
Procedures ........................................................................................................................... 9
MAINTENANCE
Procedures ......................................................................................................................... 10
Troubleshooting Guide
Operation ........................................................................................................................... 11
Cooking ............................................................................................................................. 12
APPENDICES
A. Two Year Limited Warranty.......................................................................................... 13
B. Warranty Procedures ..................................................................................................... 14
C. National Service Policy ................................................................................................. 15
D. Wiring Diagram ............................................................................................................ 16
E. Smoker Oven Illustration ............................................................................................... 17
F. Items Shipped ................................................................................................................ 18
Cookshack Model 075/076 SmartSmoker Oven 3 Ver. 06.2
800.423.0698 www.cookshack.com [email protected]
SETTING UP
Choosing a Location
Your smoker must be operated inside. Placement will be determined by convenience to the rest of the 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.
Electrical Power Connections
Cookshack Models 075 and 076 have a single burner system using 120V AC power. Connect these ovens to the power supply by plugging the power cord into a 120V receptacle which is protected by a breaker or fuse rated at 15 amperes.
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.
Cookshack Model 075/076 SmartSmoker Oven 4 Ver. 06.2
800.423.0698 www.cookshack.com [email protected]
COOKING
Seasoning of Oven
The interior of your oven should be broken in or seasoned before you cook your first load of meat. Place 6 oz. 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 oven door. (NOTE: The oven door will be hard to close. Use
of both hands may be required. This is necessary in order to obtain a good seal.) Turn the oven on and push the Brisket pre-set button. Push Start. Let the oven run this way for 4 to 6 hours before cooking the first load of food. Seasoning will continue to occur as you cook in the oven.
Don't be alarmed if the oven temperature climbs somewhat higher than the setting. This is normal. When oven is loaded, the meat will absorb the extra heat.
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.
CAUTION: The maximum amount of wood to be used in your Cookshack Model 075 and 076 smoker oven is 6 ounces (approximately 3 chunks). Do not overload the Wood Box.
Use only dry wood. You will get the best results in finished product with dry wood. Wet wood will release acids that may damage heating elements and reduce the length of their life.
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.
Do not operate oven without Wood Box Housing and Wood Box in proper position.
Preparing the Oven for Cooking
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♦
♦
♦
Check that Wood Box Housing is placed over Heating Element and pushed all the way to the back of the oven. Place properly loaded Wood Box in oven. Do not remove the Wood Box from the oven bottom during cooking cycle.
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.
Slide the drip pan into the holder located beneath the drain holes. This drip pan should be emptied after each cooking.
Notice that the grills in your smoker can be rearranged to accommodate different sizes of meat. Remove alternate grills when smoking thick items, such as turkeys or large hams. When hang-smoking ribs using rib hooks, remove all except the top and bottom grills, and raise side racks to highest position.
Cookshack Model 075/076 SmartSmoker Oven 5 Ver. 06.2
800.423.0698 www.cookshack.com [email protected]
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. This chart shows maximum cooking capacities, per load, of the Model 075 and 076 smoker ovens.
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.
•
•
075/076 20 35 40 8 6
•
•
Loading The Oven With Meat
Keep meat approximately 1" away from the back and side oven walls at all times.
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.)
Monitor closely to determine what cooking time and load amount produce the results you desire. We recommend keeping a journal.
When the oven is loaded according to the instructions above, close and latch the oven door. Fasten the door latches securely.
Close the oven door using all latches when the oven is on. Failure to close door may result in release of large amounts of smoke and may result in smoke damage to your building interior.
Cookshack Model 075/076 SmartSmoker Oven 6 Ver. 06.2
800.423.0698 www.cookshack.com
Setting the Cooking Temperature
Your Cookshack Model 075/076 has the new Cookshack IQ3 control system. This controller has the same great cook & hold features as the 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.
2. Choose the desired mode by pressing the MODE button while simultaneously 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 reached; 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 he ADJUST TIME OR TEMP buttons to change settings.
7. Press START.
To use the meat probe, simply insert the jack into the covered 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 Temp 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 both cooking modes 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.
Cookshack Model 075/076 SmartSmoker Oven 7 Ver. 06.2
800.423.0698 www.cookshack.com [email protected]
The IQ controller is equipped with two preset buttons for easy selection of common settings for popular foods. Pressing the button marked Ribs and Chickens will make the following settings”
Cook Temp 225° F
Hold Temp 140° F
Cook Time 3:00 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 IQ will wait out power failures of up to 2 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.
When you think the product is finished, turn the 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. However, if it is held in the oven it is not necessary to wrap it.
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 o above.
F or below. Hot display cases should keep food at 140 o F or
• 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 good 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.
Cookshack Model 075/076 SmartSmoker Oven 8 Ver. 06.2
800.423.0698 www.cookshack.com [email protected]
SHUTDOWN
Safety First
IMPORTANT! If oven is to be left unattended with the door open remove the Wood Box from the oven using the Wood Box Handle and douse the contents with water.
FAILURE TO FOLLOW THESE INSTRUCTIONS MAY RESULT IN A FIRE HAZARD!
•
•
•
Turn On/Off switch to OFF position
Wait at least 10 minutes before opening door.
Open door slowly. This allows the wood and element to cool sufficiently so that a fire will not occur when the cold air rushes into the oven.
CLEAN UP
Procedures
Always disconnect the oven from its electrical supply before cleaning or servicing.
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 wellseasoned 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 after each cooking. 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 elements and grills.
PM304-Wood Box Housing
PM300-Wood Box
HEAT DEFLECTOR
PM324-HEATING ELEMENT
Follow this procedure after each load:
1. Disconnect the oven from power supply.
2. Allow the oven to cool.
3. Remove the grills and racks; wash with soap and water.
The easiest way to do this is in a dishwasher.
4. Empty the Wood Box. It is hot, use caution! Use the
Wood Box handle supplied with the oven.
5. Discard the aluminum foil.
6. Remove all grease from the interior of oven .
7. Empty the drip pan.
8. Refer to safety precautions above.
9. Replace Wood Box to correct position.
IMPORTANT! Reverse these instructions after each cleaning to reassemble the oven correctly. Do not operate oven without Wood Box Housing and Wood Box in proper position.
Cookshack Model 075/076 SmartSmoker Oven 9 Ver. 06.2
800.423.0698 www.cookshack.com [email protected]
Follow this procedure every 4 - 5 loads:
1. Remove grills and racks; scrape and wash.
2. Empty Wood Box. Use caution, it is hot!
3. Remove Wood Box Housing and brush clean. Use caution, it is hot!
4. Scrape loose grease and scale from walls with flat edge scraper.
5. Replace racks and grills.
6. Return Wood Box Housing and Wood Box to correct position.
Bottom of oven must be kept clean. Change foil in bottom of oven and on top of Wood Box 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 of the oven door to prevent binding.
3. Check casters for free movement.
Cookshack Model 075/076 SmartSmoker Oven 10 Ver. 06.2
800.423.0698 www.cookshack.com
TROUBLE SHOOTER'S GUIDE
Operation
Uneven cooking Improper meat loading See loading instructions
Strong grease fume "charcoal" flavor
Meat sticks to lower grill
Smoke coming from top of door
Excessively dirty oven
Heavy "blanket" loading
See cleaning instructions
Load with ample room for upward passage of heat
Direct burner heat in center of grill Place foil under meat on bottom grill
Normal
Product gets too done on the bottom grills, product on top grills is raw or underdone
Improper loading Load lighter at the bottom for efficient heat and smoke circulation
Although smoker is set with the same time and temperature as always, product is now taking longer to cook
Actual oven temperature reads 5 to 20° higher or lower than set temperature
Malfunctioning heating element Have electrician change element
This is normal! You do not need to monitor the temperature!
Cookshack Model 075/076 SmartSmoker Oven 11 Ver. 06.2
800.423.0698 www.cookshack.com
TROUBLESHOOTER'S GUIDE
Cooking
Bitter skin on poultry
Fish too dark
No smoke taste
Product too dry
Skin cracks on poultry
Fish falls through grills
Ribs fall off RibHooks
Poultry not getting done
Load cooks unevenly
Poultry is too dark
Brisket on bottom cooks too fast
Too much wood Use less wood. (Poultry absorbs smoke easily so start with minimum amount suggested and gradually increase the quantity of wood with successive loads until desired smoke flavor is reached.)
Use less wood Too much wood
Too much wood Use less wood
Use more wood Not enough wood
Oven humidity too low
Oven humidity too low
Overcooking
Increase cooking temperature and decrease cooking time. Use Cookshack Water Magazine to increase humidity. Purchase product with fat on.
Rub with vegetable oil, butter, or mayonnaise before smoking. Use a Cookshack
Water Magazine to increase oven humidity.
Reduce cooking time
Grill spacing too large to support fish
Ribs not securely fastened
Overcooking
Use Cookshack Seafood Grills or equivalent
Insert the longest end of the RibHook under the second bone of the thickest end of the slab
Reduce cooking time
Overloading
Improper loading
Improper loading
Review loading and capacity instructions in this manual
Follow smoker oven loading instructions in this manual; always load bottom shelves lighter. Do not use sheet pans in the smoker; they block even circulation of heat and smoke.
Load bottom grill with fewer briskets.
Load bottom grill with fat side of brisket down.
Cookshack Model 075/076 SmartSmoker Oven 12 Ver. 06.2
800.423.0698 www.cookshack.com [email protected]
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 infor- mation 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.
Cookshack Model 075/076 SmartSmoker Oven 13 Ver. 06.2
800.423.0698 www.cookshack.com [email protected]
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. All returned merchandise must have a RMA number. Do not return merchandise without this number.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
Cookshack Model 075/076 SmartSmoker Oven 14 Ver. 06.2
800.423.0698 www.cookshack.com [email protected]
APPENDIX C
National Service Policy
Cookshack, Inc.’s 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 restaurant 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) 765-3669.for authorization to perform the repairs.
Cookshack Model 075/076 SmartSmoker Oven 15 Ver. 06.2
800.423.0698
APPENDIX D
www.cookshack.com
Wiring Diagram
Cookshack Model 075/076 SmartSmoker Oven 16 Ver. 06.2
800.423.0698
APPENDIX E
www.cookshack.com
Smoker Oven Illustration
PV531-MEAT PROBE, OPTIONAL
PV696-MASTER ON/OFF SWITCH
PV535-MEAT PROBE RECEPTACLE
PV536-COVER MEAT PROBE RECEPTACLE
INSIDE ELECTRICAL COVER
PV625-TRANSFORMER
PV682-RELAY
PV683-HEAT SINK
PA122-HANDLE ASSEMBLY
& MAGNET
NOT SHOWN
GREASE DEFLECTOR [email protected]
LA306-LABEL, MADE IN USA
PV685-IQ3 CONTROL BOARD
PV146 VENT (SM076)
PV145 VENT (SM075)
PA124-HALL SENSOR SWITCH
PV169 DOOR LATCH (SM076)
PV168 DOOR LATCH (SM075)
PV011-GRILL
PM023-GRILL SIDE RACK
PV720-TEMPERATURE SENSOR
PV551-HI-LIMIT THERMOSTAT
HEAT DEFLECTOR
PM304-WOODBOX HOUSING
PM305-WOODBOX HOUSING
PM324-HEATING ELEMENT
PV170-SWIVEL CASTER, BACK
PV171-BRAKE CASTER, FRONT
PV701-DRIP PAN
Cookshack Model 075/076 SmartSmoker Oven 17 Ver. 06.2
800.423.0698 www.cookshack.com [email protected]
APPENDIX F
Additional Items Shipped With The Smoker
3 Pak Spice Kit. Includes 10oz Rib Rub, 10 oz Chicken Rub, 18 oz Spicy BBQ Sauce. Operator’s Manual, Cookbook, and
Registration Card also included.
•
•
•
•
RibHooks— Hang ribs with 4 easy steps.
Remove grills from the side racks.
Move side racks to the highest position.
Replace the top grill only.
Hook large end of RibHook through slabs and hook the small end to the grill.
• Hang slabs starting on left side of smoker from the back to the front and repeat on the right side.
Woodbox Handle—Use this tool to remove the
Woodbox from the oven when it is still hot.
In addition to these items most Cookshack smokers are shipped with a drip pan designed to collect the grease that comes out of the bottom of the unit during cooking.
Cookshack Model 075/076 SmartSmoker Oven 18 Ver. 06.2
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