BROWIN 330230, User Manual

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Equipment:
NO. NAME
NUMBER
OF
PIECES
NO. NAME
NUMBER
OF
PIECES
1
Roof with drip ledge
1 10
Gates for adjusting the
air flow in the furnace
2
2
Wooden beams
4 11
Feet with openings for
fixing
4
3 Hooks 5 12
Stack
1
4
Double-walled body
1 13
Stack gate
1
5
Side grips
2 14
Thermometer
1
6
Drip tray
1 15
Door holder
1
7
Wood chip tray
1 16
Magnetic door made of
double sheet metal
1
8
Diaphragm
1 17
Mobile furnace holder
1
9
Furnace
1
Additional equipment:
NAME NUMBER OF PIECES
M5x10 bolt 14
M4x50 bolt 2
M6 nut 2
Assembly:
After unpacking the constituent parts included in the smoker chamber:
1. Attach 4 fee (11) using 8 M5x10 bolts.
2. Attach 2 side handles (5) using 4 M5x10 bolts.
3. Attach 1 door handle (15) using 2 M4x50 bolts.
4. Attach 1 stack (12) using 2 M5x10 bolts.
5. Screw 1 hexagonal sleeve (10) to each gate using an M6 bolt.
6. Screw the thermometer into the designated location on the door.
Preparation of products for smoking
•
Prior to commencing smoking it is possible to prolong the validity of the products prepared by
curing them.
•
It is not recommended to scald the products prior to smoking since the products subjected to
smoking should have as little water content as possible.
•
Prior to hanging in the smoker, the products should be well dried.
•
Smoke particles attach easier to wet or moist meat pieces, leading to condensation that forms
an undesirable layer of soot.
•
Never leave a product intended for smoking to hang in the sun.
Smoking:
1. Open the smoker door.
2.
Slide the trough (9) out of the furnace chamber, ignite charcoal or wooden briquette inside of it. After
the fuel becomes incandescent, place the trough back in the chamber.
3. On the internal chamber bottom, place the tray (7) with uniformly distributed smoking wood chips, and
then place the condensate tray (6) over it.
4. Place the previously prepared products in the smoking chamber. It is recommended to hang larger
and longer pieces (e.g. eels) on the beams in the upper part of the chamber or using smoker hooks,
so that they do not touch one another. This will prevent non-uniform smoking of products.