- Model SM160 is ideal for operations which need to produce a moderate amount of smoked foods and/or barbecue.
- It produces hot or cold smoked foods by application of heat and wood smoke to meat, poultry, fish, and vegetables.
- The heating unit works only when the smoker door is closed.
- Food cooks at a low temperature with no drying drafts of air moving through the smoker.
- The SM160 smoker is designed to be used inside with outside ventilation for smoke.
- Place under a hood, near an outside exhaust fan, or attach a Cookshack Smoke hood.
- Meat drippings exit the bottom of the smoker into a removable drip pan for clean, safe operation. Inner accessories remove for easy cleaning.
- Safe, contained wood box slides out.
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SPECIFICATIONS
Outside Dimensions: 20.5″W x 52″H x 26″D
Food Capacity: 11.25 sq. ft. (1620 sq. in.) OR 120 lbs. pork butts, 100 lbs. brisket, 50 lbs. ribs, or 20 whole chickens per load
Cooking Area: 1620 sq. in.
Shelves: (5) 18 x 18” (45.7 x 45.7cm) grills, 5” (12.7cm) apart
Approximate Fuel Consumption: 2 oz. (appx. 1 chunk) of wood will smoke up to 60 lbs. product
Approximate Cost of Operation: $0.97 per 12 hour cycle at average setting (includes wood and electric)
Temperature Range: 130°F to 275°F
Electrical: 1500 watt heating element, 15 amps, 120v single phase standard 3-prong plug (NEMA L5-15); 240v export models available, power cord approximate length is 56”.
Shipping Weight: 245 lbs.
Standard Equipment: 5 grills, side racks, drip pan, wood box, wood box handle, casters, operator’s manual, cookbook, 10 lbs. wood, spare heating element and Cookshack Spice Kit
Optional Accessories: Smoker Cover, Meat Probe, Seafood Grills, Rib Racks, Jerky Rods, Pepper Popper Grills, Cold Smoke Kit, Flavor Infusion Reservoir and Smoke Hood
Warranty: All Cookshack products are backed by a 2-year limited warranty including 90 days full parts and labor.
INSTRUCTION MANUAL
