Will an Oven Vent take the Smoke outside?

I get the impression that a regular kitchen vent would generally remove most of the smoke, but not completely. If the basement is unfinished, a kitchen vent might work acceptably. If you have carpet or other fabrics in the basement, a residential unit likely will not work.

The Cookshack does not produce a huge amount of smoke, however, so any vent will work better with the CS than a traditional smoker.

Mother..
get yourself a typhoon model of ventahood made by zypher. It will pull 720 cfm and with that type of vaccum you will need a fresh air inlet. I just installed one in my kitchen, it does a great job, however the smokette is still on the back porch, I think if any non comercial vent a hood will do it the zypher most likely will.

My thought process on this, is I would mount the vent hood under a cabinet venting outside about 6-10" above the smoker. I would think a vent of 500+ CFM would do the trick.

You can always call CS. They've done plenty of research and call tell you if 500 is sufficient.

Depending on amount of flow, you can move it closer or farther away. All I remember is that it needs a clearance of about 2", but can't remember when I heard that.

You might also have the vent over the front portion IF you smoker also leaks a little smoke around the door, so do.

tricky puting a unit in a finshed interior space, for a couple reasons.

a nice 600+cfm fan will indeed pull most of the smoke while cooking, but...

most aint all, and even a little smoke from a smoker lasts a long time

when you open the smoker door, a lot of smoke comes billowing out. if the hood aint extra deep, even 600 or 800 cfm, i dont think, will get it all

the smokers, in time, just smell like smoke. and grease. and meat. it will have an impact on the smell of the room.

one way to help: i would recommend a big ionic breeze unit from sharper image. that bad boy is amazing at pulling odor out of a room. I have a small one in the car, and it kills cigar smoke after about 1-2 days. that's amazing to me, to achieve a state where you cant smell it at all. i have a medium unit at home... keeps everything fresh. that would mitigate a lot of what the cookshack puts out, i believe

TOTALLY OFF THE SUBJECT WOODBURNER, but..... it sounds like you dig those Ionic Breeze things. I have bad allergies, the fiance smokes, I've been known to fire up a cigar on poker night, etc. They are pretty high dollar, are they worht the money? I'm not impressed with the HEPA type Honeywell filters I use now. I think there is a way to e-mail me privately with your comments, though I don't know how to do it. Since air filters are kinda off topic around a Q forum.

In an attempt to redeem this post as relevant, I would advise a new Cookshack user to use a wired probe thermometer, and a basic probe dial thermometer. You can pick a target temperature to hit with the wired digital probe, and not open the door until you reach that temp. When you hit that temp on the wired, use the basic dial probe therm to check the meat. Use the probe to test for tenderness. If it slides into and out of the cut easily, the meat is getting to the done or tender stage. For a new user, the reading on the probe can serve as a guide for future cooks, providing you take Smokin's advice and keep a journal. The reason I suggest the wired remote thermomter is that many folks feel the need to "check" on the meat being cooked. This can get excessive, and everytime you open that CS door, you increase your cook time and release humidity that keeps your meat moist.

As for the wireless units' reliability, I don't know. I use a wired model, with the Pyrex name. I would imagine that the name brand isn't so important, there is probably one factory overseas that makes these things, and the companies stamp their names on them. We use ours for cooking chicken breasts in a smallish commercial Cookshack. I think it's a model 70, but would not swear to it. Anyway, we've been using the wired therm for about 8 months now, and have had one probe fail. This is using it every single day. FWIW, it WAS the probe that failed. I bought a whole new unit 'cause I didn't want to mess around looking for replacement probes, and the old control unit worked fine with the new probe.

Sorry about my last post being on the wrong topic, I was still thinking about the remote therm post I read earlier and the Sharper Image machine.

To keep THIS post from being off-topic, I would be hesitant to put a Cookshack unit inside a home. A hood MIGHT take care of the smoke and cooking aromas that come out of the Cookshack, but when you open the door of the unit, thats another story. Your house would most definately take on a BBQ smell. While this might be great for a couple of weeks, it is not a very good long term situation. I could think of many other reasons not to try this, but it's just easier to say it's a bad idea. Keep that CS in the backyard where the neighbors can come pester you for some Q when they smell that sweet smoke.

PS...thanks for the e-mail Woodburner