Cookshack 105/6 SUPER SMOKER User instructions

Dear Cookshack Customer:
Your Model 105/6 Cookshack SUPER SMOKER 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, write to us at 2304 N.
Ash St., Ponca City, OK 74601. Or call Cookshack Customer Service at
[phone], Monday through Friday, 9am to 4pm.
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, Inc.
Sales & Customer Service: 405/765-3669
Toll Free Orders: 800/423-0698
24 Hr. Fax: [phone]

Cookshack Model 105/6 SUPER SMOKER Oven 2
TABLE OF CONTENTS
COOKSHACK SUPER SMOKER OVEN
MODEL 105/6
Version 93.1Error! Reference source not found.
July 9, 2003
SETTING UP
Choosing a Location................................................................... 3
Ventilation................................................................................... 3
Electrical Power Connections..................................................... 3
COOKING
Seasoning of Oven ..................................................................... 4
Wood Selection .......................................................................... 4
Preparing the Oven for Cooking ................................................. 4
Smoker Oven Load Capacity...................................................... 5
Loading the Oven with Meat....................................................... 5
Setting the Cooking Temperature............................................... 6
Holding ....................................................................................... 8
Shutdown Procedure .................................................................. 9
TROUBLESHOOTER'S GUIDES
Operations................................................................................ 11
Cooking .................................................................................... 13
APPENDICES
A. Limited Warranty Policy ....................................................... 15
B. Return Merchandise Policy .................................................. 16
Smoker Oven Illustration .......................................................... 18

Cookshack Model 105/6 SUPER SMOKER Oven 3
SETTING UP
Choosing a Location
Your smoker must be operated inside. Placement will be determined by
convenience to 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 smoke/cooking.
Electrical Power Connections
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 Models 105/6 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.
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.
A long or light-duty extension cord will reduce the efficiency of the heating
element and food will take longer to cook.

Cookshack Model 105/6 SUPER SMOKER Oven 4
COOKING
Seasoning of Oven
The interior of your oven should be "broken in" or seasoned before you cook
your first load of meat. Place wood (see Wood Selection, below) in the wood
box. Close and latch the oven door. Set temperature to 200 - 225o, and turn the
smoker on. Let the oven smoke, without meat, for a minimum of eight 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.
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 105/6 smoker oven is 16 ounces. Do not overload
wood box. Wood box lid must close all the way down.
Do not use excessive wood: maximum thickness 3", maximum
length 8".
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.
Do not use small chips, sawdust, or oversize logs in your Cookshack smoker.
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.

Cookshack Model 105/6 SUPER SMOKER Oven 5
1. Place properly loaded wood box in oven. Do not remove the wood box
from the oven bottom during cooking cycle. The wood box covers the burner and
wood. It prevents grease from dripping onto the heat source and creating strong
fumes.
IMPORTANT: Do not operate oven without wood box in proper position.
2. Line the bottom of the oven with aluminum foil and punch a hole in the foil
corresponding to the drain hole. Cover the lid of the wood box 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.
4. Notice that the grills in your smoker can be rearranged to accommodate
different sizes of meat.
When smoking thick items, such as turkeys or large hams, remove alternate
grills.
When hang-smoking ribs, remove all except the top and bottom grills, and
raise side racks to highest position.
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.
The following chart shows maximum cooking capacities, per load, of various
Cookshack 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. Fill smoker
50% to 100% of maximum capacity for best results.
Ribs Heavy Cuts Chickens
Model Lbs. Lbs. Each
101, 105, 106 40 80 15
Loading the Oven with Meat
1. Keep meat approximately 1" away from the back and side oven walls at all
times.

Cookshack Model 105/6 SUPER SMOKER Oven 6
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. Best results are obtained by
loading the smoker from 50% to 100% of maximum capacity.
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.
When the oven is loaded according to above instructions, close and latch the
oven door. Fasten the door latches securely.
Setting the Cooking Temperature
Cookshack Model 105/6 is controlled by an electronic Tymechef
time/temperature control system. In its usual mode of operation, the smoker will
cook at a selected temperature for a selected time, then go to a selected holding
temperature until it is shut off. This allows you to program the Tymechef and
forget about it until you are ready to serve the product.
Operating instructions: Rotate the knob clockwise to increase time or
temperature, rotate counterclockwise to decrease time or temperature. Readout
is formatted in hours and minutes. For example, if cooking time is set at 4 10,
actual cooking time will be 4 hours and 10 minutes.
1. Turn Master Switch ON.
2. Adjust knob to desired Cooking Time.
3. Press Smoke Temperature button and adjust temperature by rotating the
knob as described above.
4. Press Hold Temperature button and adjust temperature. Follow directions
for setting smoke temperature.
5. Place switch in the Smoke & Hold position.
6. Press Start button.
Important: 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 105/6 SUPER SMOKER Oven 7
The smoker will cook the meat at the selected Smoke Temperature for the
selected Cooking Time and then change to the Hold Temperature until it is shut
off manually.
To see the actual oven temperature at any time, press See Oven
Temperature. To see the original Cooking Time setting, press Review Start
Time.
To operate the oven without a Cooking Time or Hold Cycle, set the lowest
switch to Smoke Only. In this mode the oven will simply cook at the selected
Smoke Temperature until shut off.
The Tymechef does some nice "extras" for you. The display usually shows
remaining cooking time. By pressing "Review Start Time" you can see the
originally set cooking time. After the oven goes to Hold mode, the display
indicates Hold and the amount of time the smoker has been in the Hold mode.
Using these features any kitchen staff can easily determine the status of the load
in progress.
The red flashing light indicates that a timed cycle is underway. The audible
signal indicates that the timed cycle is complete and that the oven is going to the
Hold temperature.
When the Tymechef is in the Hold cycle, it will continue until manually shut
off.
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 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.

Cookshack Model 105/6 SUPER SMOKER Oven 8
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.
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 45oF or below. Hot display cases
should keep food above 140oF.
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.

Cookshack Model 105/6 SUPER SMOKER Oven 9
SHUTDOWN PROCEDURE
IMPORTANT!! If oven is to be left unattended with the door open:
1. ON/OFF control must be in the OFF position.
2. Remove the wood box from the oven and douse the contents with water.
Remove any wood which remains on the burner. Rake it on to the foil bottom.
Remove the foil from the oven immediately.
FAILURE TO FOLLOW THESE INSTRUCTIONS MAY RESULT IN A
FIRE HAZARD!
Cleanup
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 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 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 element and grills.
Follow this procedure after each load:
* Disconnect oven from power supply.
* Allow the oven to cool.
* Remove the grills and racks; scrape and wash with soap and water.
* Empty wood box. (Remember it's hot!)
* Brush wood remnants and ash from burner. Wood, coals, and ashes are
hot, dispose with care.
* Discard aluminum foil.
* Remove all grease from interior of oven.
* Empty drip pan.

Cookshack Model 105/6 SUPER SMOKER Oven 10
* Leave door slightly ajar when oven is not in use.
* Refer to safety precautions above.
Follow this procedure every 4 - 5 loads:
* Remove grills and racks; scrape and wash.
* Scrape loose grease and scale from walls with flat edge scraper.
* Replace racks and grills.
IMPORTANT: Bottom of oven must be kept clean. Change foil in
bottom of oven and from 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!

Cookshack Model 105/6 SUPER SMOKER Oven 11
TROUBLESHOOTER'S GUIDE, OPERATION
PROBLEM POSSIBLE CAUSE SOLUTION
Uneven cooking Improper meat loading See loading
instructions
Strong grease fume
"charcoal" flavor
Excessively dirty oven See cleaning
instructions
Rusting of oven High moisture operation Remove obstructions
from top vent
High humidity climate Move oven to dryer
area
Improper break-in Clean away all rust
Oil rusted areas with
meat grease
Smoke without meat
for 8 hours at 150o
Repeated detergent
washing
Same as solution for
improper break-in
Meat sticks to lower grill Heavy "blanket" loading Load with ample room
for upward passage of
heat
Direct burner heat in center
of grill
Place foil under meat
on bottom grill
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 Load lighter at the
bottom for efficient
heat and smoke
circulation

Cookshack Model 105/6 SUPER SMOKER Oven 12
Although smoker is set with
the same time and
temperature as always,
product is now taking longer
to cook
Malfunctioning heating
element
Have electrician
change elements
Actual oven temperature
reads 5 to 20ohigher or
lower than set temperature
Normal

Cookshack Model 105/6 SUPER SMOKER Oven 13
TROUBLESHOOTER'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
wood with successive
loads until desired
smoke 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 Not enough wood Use more wood
Ribs too dry Oven humidity too low Increase cooking
temperature and
decrease cooking time
Cover vent hole of
smoker with a glass
for the first hour of
cooking
Skin cracking on poultry Rub with vegetable
oil, butter, or
mayonnaise before
smoking
Cover vent hole of
smoker with a glass
during first hour of
cooking
Use a Cookshack
Water Magazine to
increase oven
humidity
Fish falls through grills Overcooking Cook for shorter time
Grill spacing too large to
support fish
Use Cookshack
Seafood Grills

Cookshack Model 105/6 SUPER SMOKER Oven 14
Ribs fall off RibHooks Ribs not securely fastened Review RibHook
instructions, make
sure ribs are securely
fastened
Overcooking Cook shorter time
Poultry not getting done Overloading Review loading and
capacity instructions
Dry product Oven humidity too low Cover vent hole of
smoker with glass for
first 2 hrs of cooking
Use Cookshack Water
Magazine to increase
humidity
Purchase product with
fat on
Bard product
Load cooks unevenly Improper loading Follow smoker oven
loading instructions in
Operator's Manual
Always load bottom
shelves lighter
Do not use sheet pans
in the smoker, they
block even circulation
of heat and smoke
Brisket on bottom cooks
too fast
Improper loading Load bottom grill
with fewer briskets,
and load with fat
side down

Cookshack Model 105/6 SUPER SMOKER Oven 15
APPENDIX A
LIMITED WARRANTY POLICY
Cookshack, Inc. warrants the Cookshack SUPER SMOKER Oven and
Accessories to be free of defects in materials and workmanship for a period of
one (1) year from the date of purchase. Cookshack, Inc. warrants the Heating
Elements for the Cookshack Smoker Oven to be free of defects in materials and
workmanship for a period of ninety (90) days from the date of purchase. If
notified of any defects in material or workmanship during the respective warranty
periods, Cookshack, Inc. will repair or replace (at Cookshack, Inc.'s option) the
defective merchandise free of charge to the Customer, subject to the following
restrictions:
1. The Limited Warranty extends to the original purchaser only.
2. 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 following page for Return Merchandise Policies).
3. The model number and serial number of the Cookshack Smoker Oven
must accompany any request for service to the oven.
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.
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.
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 [phone].

Cookshack Model 105/6 SUPER SMOKER Oven 16
APPENDIX B
RETURN MERCHANDISE POLICY
If you have merchandise that you believe is defective and requires repair or
replacement:
1. Call Cookshack, Inc. at [phone]. Ask to speak to a Customer
Service Representative. Have your Smoker Oven model number and serial
number ready.
If you are advised to return the merchandise to the factory for repair or
replacement, please observe the following procedures.
2. You will be issued a return number. A Customer Service Representative
will issue you a return number and/or mail you an instruction form (called a
Return Merchandise Notice) for returning the merchandise with the return
number on it.
All return merchandise must have a return number. Do not return
merchandise without a return number.
3. Attach the return number to the merchandise.
If you were sent a Return Merchandise Notice, attach it to the merchandise
you are returning.
If you were issued an RETURN NUMBER by phone and not sent a Return
Merchandise Notice, attach a note to the merchandise with your name, address
and RETURN NUMBER.
Print the RETURN NUMBER on the outside of the return packaging.
4. Ship the merchandise back to Cookshack.
Return the merchandise to Cookshack, Inc., shipping prepaid, F.O.B.
destination, in the original container or equivalent.
All return merchandise must be shipped to: Cookshack, Inc., 2304 N. Ash
St., Ponca City, OK, 74601.
You assume the risk of any loss or damage that occurs during transit due to
improper packaging of the returned merchandise. Use the original container that
the merchandise was shipped in or equivalent.
5. Repair or replacement of merchandise under warranty.

Cookshack Model 105/6 SUPER SMOKER Oven 17
Replacement or repairing defective merchandise is at Cookshack, Inc.'s
option.
If repair of merchandise is deemed necessary by Cookshack, Inc. you will be
instructed as to the necessary arrangements in order to affect the repair of the
merchandise.
If replacement merchandise is deemed necessary by Cookshack, Inc. you will
be invoiced for the replacement merchandise upon shipment. Credit for
merchandise under warranty deemed to be defective by Cookshack, Inc. will be
issued upon return of the defective merchandise.
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 your RETURN NUMBER 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 RETURN NUMBER; is not in clean condition; is not complete; is damaged or
lost in transit.
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.
COOKSHACK, INC.
2304 N. Ash St.
Ponca City, OK 74601
Customer Service 405/765-3669

Cookshack SUPER SMOKER Oven
Models 105/6

OPERATOR'S
MANUAL
COOKSHACK
MODEL 105/6
SUPER SMOKER OVEN
Version: 93.1
Model: 105/6
Tymechef Control Head: ____________
Serial No.: ____________