Cookshack Model 066 7 Ver.06.1
1-800-423-0698 www.cookshack.com info@cookshack.com
Preparing the Smoker for Cooking
Line the bottom of the smoker with aluminum foil and punch a hole in the
foil corresponding to the drain hole located on the floor of the Model 066.
“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 smoker’s floor and
in the trough at the bottom-front of the Model 066. 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 Model 066. Do not change the
wood box’s position during cooking cycle. It covers the element and
wood and prevents grease from dripping onto the heat source and creating
strong fumes.
Loading the Smoker with Meat
The maximum cooking capacity of your Model 066 is 50 lbs. of heavy
cuts of meat such as brisket or pork butt, 28 lbs. or 8 slabs of ribs, 12
chickens. Do not overload your smoker.
Keep meat approximately 1" from the back and side of the smoker walls
at all times.
Arrange load with less meat on bottom grill. Heavy loading of the bottom
grill will block heat and smoke from traveling to the top of the smoker.
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 produces the results you desire.
When the smoker is loaded according to the above instructions, close and
latch the door. Fasten latch securely.
