Cookshack SM160 Manuel utilisateur

Models SM160/SM260/SM360

Fixed Shelf Smoker Ovens

Please read this entire manual for installation and use of these smokers.

Failure to follow these instructions could result in property damage,

bodily injury or even death.

Contact local building or fire officials about restrictions and installation

inspection requirements in your area.

SAVE THESE INSTRUCTIONS.

Version 18.03.19

Revision Date: 03/19/2018

Serial Number: ______

Purchase Date: ______

SM160 SM260 SM360

Cookshack SM160, SM260 & SM360 Operator’s Manual, V. 18.03.19

Dear Customer,

Thank you for choosing Cookshack!

Your Cookshack electric smoker 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 manual, call us at 1.800.423.0698 Monday through

Thursday, 8 a.m. to 4 p.m. CST, Friday, 8 a.m. to 2 p.m. or email us at

[email protected]. You can also join the Cookshack Barbecue Forum on our

website at www.cookshack.com which has participation by both Cookshack

customers and team members.

These units are NSF and USDA approved and ETL Listed Commercial Cooking

Equipment in both the USA and Canada.

You must observe safe operating practices when using these smokers.

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 functions before attempting to operate it.

This smoker oven is intended for use as a food smoker. 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 these precautions in mind, enjoy your smoker and the delicious foods it will

produce.

Stuart Powell

President and CEO

Cookshack Inc.

Find CookshackInc on all your favorite Social Media!

Cookshack SM160, SM260 & SM360 Operator’s Manual, V. 18.03.19

Table of Contents

General Safety Instructions...........................................................................................................................4

Included Equipment........................................................................................................................................5

General Installation Instructions.................................................................................................................6

Location ...............................................................................................................................................................6

Venting.................................................................................................................................................................6

Season Your Smoker.......................................................................................................................................7

Wood Selection.................................................................................................................................................7

Operating Instructions ...................................................................................................................................7

Product Loading Instructions ......................................................................................................................8

Control Panel Operation................................................................................................................................9

Smoke/Cook Mode (3 stage cooking) ................................................................................................9

Cook Mode (2 stage cooking)............................................................................................................. 10

Probe Mode (2 or 3 stage cooking) .................................................................................................. 11

Preset Buttons ........................................................................................................................................... 12

USB Download Instructions....................................................................................................................... 12

Shut Down and Maintenance Procedures ........................................................................................... 13

Electrical Specifications............................................................................................................................... 14

Troubleshooting Guide............................................................................................................................... 16

Limited Warranty Policy.............................................................................................................................. 17

Return Merchandise Policy........................................................................................................................ 18

Commercial SM Illustration....................................................................................................................... 20

SM160 IQ5 120V Wiring Diagram .......................................................................................................... 21

SM160 IQ5 240V Wiring Diagram (Export).......................................................................................... 22

SM260 IQ5 220V Wiring Diagram .......................................................................................................... 23

SM260 IQ5 240V Wiring Diagram (Export).......................................................................................... 24

SM360 IQ5 220V Wiring Diagram ........................................................................................................245

SM360 IQ5 240V Wiring Diagram (Export)........................................................................................246

Cookshack SM160, SM260 & SM360 Operator’s Manual, V. 18.03.19

General Safety Instructions

This equipment is designed and sold for commercial use only. Only licensed

professionals should work on or service this equipment.

A MAJOR CAUSE OF OVEN-RELATED FIRES IS FAILURE TO MAINTAIN REQUIRED

CLEARANCES (AIR SPACES) TO COMBUSTIBLE MATERIALS. IT IS OF UTMOST

IMPORTANCE THAT THIS OVEN BE INSTALLED ONLY IN ACCORDANCE WITH

THESE INSTRUCTIONS.

Keep the oven free from combustible materials.

Never store or use gasoline in the vicinity of this oven.

All switches should be in the “OFF” position before plugging into receptacle.

Whenever working on, or servicing this unit ALWAYS disconnect the power.

This oven is equipped with a grounded plug for your protection from shock hazard.

Always plug this unit directly into a properly grounded receptacle.

WARNING! Exterior surfaces may be HOT!

Make sure all operating personnel are instructed on the proper use of the oven.

Never leave the oven door open while the oven is running.

Never use a high-pressure washer around electrical components.

Cookshack SM160, SM260 & SM360 Operator’s Manual, V. 18.03.19

Included Equipment

Once you have unpackaged your smoker, you should find the following standard

equipment:

•Cookbook (LT163)

•Operator’s Manual (MN002)

•Registration Card

•Wood box

oSM160 & SM260 –PM305

oSM360 –PM306

•Wood box housing

oSM160 –PM300

oSM260 –PM301

oSM360 –PM302

•Wood box handle (PM400)

•Grills

oSM160 –5 grills (PV012)

oSM260 –6 grills (PV013)

oSM360 –28 grills (PV012)

•Side Racks

oSM160 –Set of 2 (PM024)

oSM260 –Set of 2 (PM025)

oSM360 –Set of 4 (PM026)

•Spare Heating Element (PV320)

oSM160 –1500W120VIQ (PV320)

oSM260 & SM360 –1500W220VIQ (PV325)

•Drain Pan

oSM160 –4” Half Pan (PV701)

oSM260 –4” Full Pan (PV702)

oSM360 –n/a

•Wood Chunks

oSM160 & SM260 –10 lb. box

oSM360 –20 lb. box

•Pre-installed Casters

oSM160 –Set of 4 Locking Casters (PV171)

oSM260 & SM360 –Set of 4 Locking Casters (PV175)

•Sauce and Spice Sample Kit

Cookshack SM160, SM260 & SM360 Operator’s Manual, V. 18.03.19

General Installation Instructions

Local Code Officials and a Commercial Kitchen Ventilation Contractor should be

consulted prior to installation to determine the need to obtain a permit. Unit must be

installed per state and local fire codes and must meet NFPA 96 in the United States.

WARNING! Unit is very HEAVY. Extra care must be taken when unloading and

moving.

Ventilation is required for the proper operation of this unit.

Location

Stationary installation should be on a level surface.

Keep the smoker oven free from combustible materials. A good rule of thumb is to

allow an 18” clearance space around the oven, however, the minimum spacing

requirements from combustible material is 6.” For clearance of non-combustible

materials, follow these recommended service spacing guidelines:

•Front - Must have enough room to open door for loading and unloading of

product.

oSM160- 21”

oSM260- 27”

oSM360- 48”

•Side - Must have at least 1” clearance around all sides.

Venting

A small amount of smoke will escape from the top of the oven and from around the

door. Three methods of venting can be used, consult your local authorities to

determine which method meets your local codes:

1. The oven can be placed under a Class 2 hood.

2. The oven can be direct vented by suspending a 4” diameter pipe at least 3”

above the vent hole on top of the smoker that runs outdoors or to an existing

hood (Figure 1).

3. The unit can also be vented by an optional Smokehood 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 cooking.

•SM160 Smokehood-Cookshack Part Number PA001

•SM260 Smokehood-Cookshack Part Number PA002

•SM360 Smokehood-Cookshack Part Number PA003

Cookshack SM160, SM260 & SM360 Operator’s Manual, V. 18.03.19

Season Your Smoker

The interior of your smoker needs to be “broken in” or seasoned before you cook

your first load of meat. Put 2 ounces (1-2 pieces) of your wood chunks inside each

wood box and then insert between the heating elements.

•Never place more than 6 ounces of wood in the SM160

•Never place more than 12 ounces of wood in the SM260

•Never place more than 48 ounces of wood in the SM360

Do not use your smoker without the wood box inserted in the proper position. Once

in the proper position, let the smoker run without meat for a minimum of 4 hours at

225ºF.

Wood Selection

As you progressively learn how to use your smoker, you will become more

comfortable with choosing the amount of wood to place in your smoker. It is wise to

start with a small amount of wood at first and then increase as necessary until you

have the smoky flavor you prefer. Personal taste dictates the amount of wood you

use, and this varies from person to person.

Try starting with two ounces of wood on your first smoke and adjust upward if you

want more smoke flavor on your next cook. Remember, normally one chunk of wood

can weigh anywhere from 2 to 4 ounces.

Wood should be used dry. 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, apple and cherry. All of these are available from Cookshack at

(800) 423-0698 or online at www.cookshack.com. Other regional favorites are alder,

beech, pecan, maple, oak, buttonwood and mangrove. Use local woods only if

chunks are selected and sized properly.

Operating Instructions

This smoker oven is intended for use as a food cooker. While this smoker

oven is equipped with a HOLD cycle to allow meat to stay warm in the

smoker until it is ready to be served it was not designed as a warm holding

Figure 1- Direct

Venting Option

Cookshack SM160, SM260 & SM360 Operator’s Manual, V. 18.03.19

cabinet.

For easy cleanup, line the bottom of your smoker with heavy duty

aluminum foil.

1. Press through the foil to create a hole corresponding with the drain

hole located on the floor of the smoker.

2. Cover the heat shield with heavy duty aluminum foil for easy

cleaning.

3. Position the drain pan (provided with the SM160 and SM260)

beneath the drain hole under the smoker as well as under the

trough drain hole located at the front of the smoker.

4. Insert the wood-filled wood box into its proper position.

5. Do not change the wood box’s position during the cooking cycle.

•The wood box covers the burner and protects it from grease

dripping onto the heat source.

Product Loading Instructions

The maximum cooking capacity per load of your electric smoker is as

follows:

Pork Butts

Briskets

Ribs

Chickens

SM160

120 lbs.

100 lbs.

50 lbs.

20 whole

SM260

240 lbs.

200 lbs.

100 lbs.

40 whole

SM360

550 lbs.

500 lbs.

270 lbs.

100 whole

Keep meat approximately 1’’ from all oven walls at all times.

Load less meat on the bottom grill to ensure air flow to the top of the

cabinet. Never blanket load (completely load) the bottom rack because it

prevents adequate airflow inside the unit.

Close door and latch securely and ensure all latches are closed.

Cookshack SM160, SM260 & SM360 Operator’s Manual, V. 18.03.19

Control Panel Operation

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.

An audible signal indicates that the cook cycle is complete and that the oven is

going to the Hold Temperature Mode.

In order to see the set smoking temperature, cooking temperature, probe

temperature or holding temperature, briefly press the corresponding button and

press “OK.”

Smoke/Cook Mode (3 stage cooking)

SMOKE/COOK MODE is for standard operation and is the default mode.

Product will absorb more smoke at temperatures of 180°F or below, therefore, 3

stage cooking is ideal for increasing the amount of smoke flavor into foods.

In SMOKE/COOK MODE the smoker oven will cook at the set smoking temperature

for the set smoking time then will cook at the set cooking temperature for the set

cooking time. At that point, the controller will change to the set holding temperature

and remain there until the unit is manually shut down.

1. Make sure the Main Power Switch is ON.

2. If display reads off, Press the Power Button on the oven control panel.

3. Set Mode by pressing “PROBE” and use the UP or DOWN arrows until display

reads “TIMER” then press OK.

4. Set smoking time by pressing the SMOKE button and use the UP or DOWN

arrows to change smoke time setting.

5. Press OK.

Figure 2- Control Panel

Digital Display

Probe, Smoke, Cook and

Hold Buttons

8 adjustable pre-sets

Start/Stop Button

Up Arrow, Ok and Down Arrow

USB Data Button

Power Button

Cookshack SM160, SM260 & SM360 Operator’s Manual, V. 18.03.19

6. Set smoking temperature by using the UP or DOWN arrows to change smoke

temperature setting.

7. Press OK.

8. Set cooking time by pressing the COOK button and use the UP or DOWN

arrows to change cook time setting.

9. Press OK.

10. Set cooking temperature by using the UP or DOWN arrows to change cook

temperature setting.

11. Press OK.

12. Set holding temperature by pressing and holding the HOLD button and use

the UP or DOWN arrows to change hold temperature setting.

13. Press OK.

14. Press START.

PLEASE NOTE: The oven temperature displayed while the oven is running

is the actual air temperature inside the oven.

Cook Mode (2 stage cooking)

In COOK MODE the oven will cook at the set cooking temperature for the set

cooking time. At that point, the controller will change to the set holding temperature

and remain there until the unit is manually shut down.

1. Make sure the Main Power Switch is ON.

2. If display reads off, Press the Power Button on the oven control panel.

3. Set Mode by pressing “PROBE” and use the UP or DOWN arrows until display

reads “TIMER” then press OK.

4. Set smoking time by pressing the SMOKE button and use the UP or DOWN

arrows to change smoke time to 00:00.

5. Press OK.

6. Set cooking time by pressing the COOK button and use the UP or DOWN

arrows to change cook time setting.

7. Press OK.

8. Set cooking temperature by using the UP or DOWN arrows to change cook

temperature setting.

9. Press OK.

10. Set holding temperature by pressing and holding the HOLD button and use

the UP or DOWN arrows to change hold temperature setting.

11. Press OK.

12. Press START.

PLEASE NOTE: The oven temperature displayed while the oven is running is

the actual air temperature inside the oven.

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