Smoker User Manual

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Cookshack Model 250/260 SmartSmoker Oven 9 Ver. 07.1
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.