Digital Display
Recall:
this function will look back in 15 minute intervals and will display the temperature of the smoker up to 4 hours in the past.
Note:
Smoker must have been in use for at least 15 minutes for the recall button to display a temperature.
Time:
to set the duration desired up to 23:59.
Note:
If button is held time till count up by 10 hours/minutes at a time.
Temp.:
to set the temperature desired. Temperature range is 100 - 300º F.
Meat Probe:
Set and check internal temperature of the meat
+:
Will add time or temperature
-:
Will subtract time or temperature
Start/Stop:
Press button to run the setting. Press the button again, functions will be paused/stopped
High:
Select the high smoke mode preset
Normal:
Select the normal (default) smoke mode preset
Power:
Turns unit on or off
Setting Time, Temp & Meat Probe
· Plug in smoker - unit will beep once, screen remains blank.
· Press Power, unit will beep once and display illuminates blinking between cabinet air temperature and 00:00 time.
Set Time:
· Press Time
· Hour 00 blink
· Press +/- to adjust number of hours up to 23
Note:
Press and hold will add time 10 hours at a time
· Press time
· Minute 00 blink
· Press +/- to adjust number minutes
Note:
Press and hold will add time 10 minutes at a time
· Time is set
Set Temperature:
· Press Temp
· Display blinks 100
· Press +/- to set temperature (100-300º F)
Note:
Press and hold will add 10 degrees at a time
·
Optional:
Press temp to choose F/C (F is default)
· Temp is set
Set Meat Probe:
· Press Meat Probe
· Press +/- to set desired meat temperature
·
Optional:
Press Meat Probe to select F/C. (F is default)
· Press Meat Probe again to set desired meat temperature
Note:
When meat probe set temperature is reached smoker will beep 3 fast beeps 5 times.
Note:
Meat probe button can be pressed anytime during smoking to display the internal temperature of the meat.
Internal temperature will display for 6 seconds and then display will return to time and temp. readings.
· Press start/stop unit will beep 5 times
· Time and temp is set
· Display will show current temperature and remaining time with blinking colon.
Note:
Unit is functioning when the colon between the time is blinking.
· Hitting start/stop will stop time from lapsing and temp from raising.
· Adjustments to time and temp can be added without using start/stop. Unit will resume after 5 seconds with adjustments
Note:
Unit is functioning when the colon between the time is blinking.
· When time expires unit will beep 5 times, heating will cease, display will stay lit for 30 min. Recall will be available to you
during this time frame.
1.
Position the smoker outdoors away from open windows and doors, on a hard, level, non-combustible surface. (Do not use
your smoker on a wooden deck. Do not place smoker on a tarp or other flammable surface.) Follow all safety warnings on
pages 2-4.
2.
Install the drip tray in the bottom of the smoker.
3.
Always have the chip tray installed when using the smoker, even if chips are not added.
4.
If soaking wood chips/dust do so now. (2 cups of sawdust to 1 cup of water). Set aside and allow to soak for 20 minutes or
longer.
Note:
To achieve a faster smoke, chips or sawdust can be used dry. Dry chips/dust will produce smoke faster but
will also burn more quickly.
5.
Plug in smoker.
6.
Set time and temperature desired.
7.
Preheat smoker to desired temperature.
8.
Fill smoker with food to be smoked and insert meat probe into the thickest part of the food you are smoking. Follow your
favorite smoking procedures.
Tips for Using the Smoker:
1. Do not cover racks with aluminum foil. doing this will interfere with heat and smoke circulation.
2. When filling smoker do not overload. Leave space between food on racks and when hanging. Do not allow food to touch
walls.
3. Smoker comes with dual dampers. Closing both dampers will hold in moisture, heat and smoke.
Opening both dampers
to allow moisture to escape more quickly to allow for drying foods like jerky. Opening the bottom damper
will allow you to control the air flow in the smoker. Which will allow you to smoke at a lower temperature
because the air will help to keep the chips burning.
4. When smoking in extreme cold temperatures cooking times may be extended. Always rely on the internal temperature of
your meat, not the time in the smoker.
5. When smoking is complete, open door and allow the unit to cool completely. Wipe internal smoker with a damp cloth to
clean and dry prior to storage. To insure smoker is completely dry turn the smoker to 125 degrees and run for 15-20
minutes. Cool completely. Store with dampers open in a dry place.
6. Trays, hanging bars, drip pan and water pan can be washed in warm soapy water.
Do not soak.
7. Dispose of ashes properly. It is advised to soak ash in water to insure they are no longer burning prior to discarding.
Cleaning Smoker:
After smoker has completely cooled—
1.
Remove shelves, hanging bars, drip pan, water and chip tray. Wash with warm soapy water and rinse and dry completely.
2.
Using an old towel wipe the interior of your smoker to remove moisture build up. Or turn the smoker on to a low
temperature for 15-20 minutes to dry the interior of the unit.
3.
Cool smoker completely and store in a cool, dry location with dampers open and away from children.
USING YOUR SMOKER
USING YOUR SMOKER
LEM Products • West Chester, OH 45011 • 877-536-7763 • lemproducts.com
LEM Products • West Chester, OH 45011 • 877-536-7763 • lemproducts.com
8
5
