Cookshack Model 066 5 Ver.06.1
1-800-423-0698 www.cookshack.com info@cookshack.com
General Instructions
The interior of your smoker needs to be “broken in” or seasoned before
you cook your first load of meat.
Remove the strap that holds the wood box to the heating element bracket
during shipping.
Place 6 ounces (3 pieces) of properly sized wood in the wood box and
close and latch the smoker door.
DO NOT use the smoker without the wood box in the proper position. The
wood box lid must close completely. The back of the wood box must touch
the back wall of the smoker.
Set the electronic controller at 200°F. (See page 9 for instructions on set-
ting the controller.) Let the Model 066 smoke, without meat, for a mini-
mum of 4 hours. Our sales manager seasons his unit a little differently, as
he indicates below. This is a good practice if you want to invest the time
and money.
“Find some cheap, really fat meat at the grocery store,
and put it in your Model 066. This helps to give the
smoker that black seasoned effect that we are after.”
John Shiflet, Cookshack Sales Manager
Wood Selection
CAUTION: THE MAXIMUM AMOUNT OF WOOD
TO BE USED IN A MODEL 066 IS 6 OUNCES. DO
NOT
OVERLOAD WOOD BOX. LID MUST
CLOSE ALL THE WAY DOWN.
As you learn how to use your Cookshack smoker oven, you will become
comfortable with choosing the amount of wood to use. At first, use only a
small amount, and increase the wood with subsequent loads until you have
the flavor you want. Personal taste dictates the amount of wood you use
hence the lack of hard and fast rules.
“I use this formula when measuring wood when smoking
food in my smoker.
• 2 chunks of wood for 20 lbs. or more meat
in my smoker
• 1 chunk for less than 20 lbs.
• No wood at all when doing fish or vegeta-
bles. Karen Lunsford, Cookshack Sales
