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Operation*
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Install under appropriate extraction hood.
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Place a small amount of wood or wood pellets in the SM070’s wood box
and load the product.
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Line smoker base with foil, pierce at drip pan outlet; cover heat
deflector with foil.
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Probe the meat, close the smoker's door, set the temperature with
the digital controller, and leave it alone until ready.
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Drippings exit the smoker at the bottom into a self-contained
stainless steel drip pan. Use for sauces, gravies, au jus...
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Clean up is a snap. Grills and racks go straight into the
dishwasher.
*Refer to operator’s manual for full instructions
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Construction
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Tough, double-walled steel construction surrounds 454°C insulation.
Cookshack smokers don't increase kitchen temperature.
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Unlike many similar products, Cookshack smokers are made in the USA
and built to last, like things used to be made.
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SM070 smokers are energy efficient; they are not constantly
reheating cool air, and remain cool to the touch on the outside.
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Smokers are insulated to use as little electricity as possible, for
greater energy efficiency.
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The SM070 is constructed entirely of stainless steel. This model is
CE Certified.
Standard
Inclusions
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Meat
temperature probe, cold-smoking kit, grills, stainelss steel wood box,
drip pan,
casters, Operator's Manual, Cookshack Cookbook, spare heating element.
Note: All metric units shown have been
converted and rounded up/down from the published North American dimesnions
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