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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
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