J&R MANUFACTURING SMOKE-MASTER, Operation And Service Manual

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3. “C
OOK
” O
PERATION
.
a. Set the Selector switch in the “Cook” position and set the thermostat
to the desired cooking temperature. If the unit is equipped with an
electric heating element turn HTR ELEM on as desired.
a. Set the timer to the desired cooking time (see detailed
instructions about timer).
b. Turn the Selector switch to the “Cook and Hold” position.
c. After the cooking time has elapsed, temperature control
switches to an internal, preset, “hold” thermostat until
the Selector switch is changed. The “hold” temperature
is approximately 145 degrees.
NOTE: The timer dial
does not move as it counts down. When the timer
indicator light is flashing, it is counting down. When this
light stops flashing, it has completed its countdown.
b. Evacuate – turn the thermostat all the way down, turn the EVAC
switch on and wait at least 60 seconds before opening doors.
Remember to turn off EVAC switch and reset thermostat to resume
normal cooking.
Always EVAC & Wait before opening doors.
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combustion air system to activate, regenerating the fire; this reduces the
potential for smoke spillage and/or flash-backs, as the hot fuel seeks
fresh oxygen).
(using the following procedure will minimize the smoke that can billow
out of the fire box when opening the firebox door to check the condition
of the fire or to add new logs to the existing fire).
c) Open the firebox door slowly. To avoid gasket damage, make sure the door
is open fully.
d) Add wood as required. Remove any embers that may have rolled out on to
door frame bottom lip to avoid gasket damage
.
e) Close the door, return the thermostat to the cooking
temperature (set point).
(allows time for the
a. It is best not to open the doors interrupting the cooking process any
more often than necessary. However, during the “get acquainted”
process of learning your pit, you will probably inspect the meat more
often. Remember you lose heat and moisture each time the door is
opened.
a) Turn the thermostat UP, above set point. Do this always.
b) Wait approx. 2 mins before opening firebox door. Do this always.
4. “C
OOK AND
H
OLD
” O
PERATION
.
6.
INSPECTION OF FIREBOX DURING COOKING
5.
I NSPECTION OF MEAT
.