Smoke hollow 30166E, Assembly And Owner'S Manual

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Electric Smoker Operating Instructions
5. Place food on cooking grid(s) in a single layer and leave room between each piece to allow
smoke and moisture to circulate evenly. Slide cooking grid into the wire cooking grid
support brackets. Repeat steps for each cooking grid that is used.
6. Close door and plug the smoker into electric outlet.
™
Warning:
Always use a 3-wire grounded outlet wired for 120-volts that is GFCI
protected at 15 or 20 amps. If you are not sure the outlet is suitable, contact a qualified
electrician. Do not operate this smoker on the same circuit with any other appliance or
electrical device.
™
Warning:
When connecting controller to smoker, plug electric controller into smoker
first, make sure controller is set to OFF, then plug into outlet. When unplugging, turn
controller to OFF, disconnect from outlet, then remove controller from smoker.
7. Adjust the electic controller to the high position and allow the smoker to heat up. The
desired temperature for smoking is between 220F and 250F. The heat indicator on the
front of the unit will let you know when the smoker is near the desired temperature and you
can adjust the controller accordingly.
8. Allow food to cook approximately 30-45 minutes per pound. Check the water level
periodically and add water if needed. When adding water, wear an oven mitt and slide the
wood chip pan/water pan rack slightly toward the door opening, add water and slide the
rack back into place. You can add additional wood chips by following the same procedure.
9. Use a meat thermometer to check the temperature of your food. The heat indicator on the
door will provide the approximate temperature inside the smoker but you should use a meat
themometer to ensure that your food is fully cooked.
10. After you are finished smoking, turn the controller knob to the off position and always
unplug the smoker from the electric outlet and allow the smoker to cool. Once the smoker
has cooled, follow the instructions in the “Safety, Care and Maintenance” section of this
manual.
Notes: Performance of the smoker is dependent on ambient temperature and wind
conditions.
◆
Temperature chart
Here is a chart for measuring properly cooked meat temperature(USDA standard)
Note:
These temperatures are measured with a meat probe thermometer. The heat
indicator on the door of the smoker is not an accurate meat temperature reading.
◆ Turkey-- 180 ° F ◆ Pork--160 ° F ◆ Chicken-- 180 ° F ◆ Fresh Lamb--160 ° F
◆
Duck-- 180
°
F
◆
Fresh Veal--160
°
F
◆
Beef- 160
°
F
◆
Fresh Ham-- 180
°
F
◆ Fish—Cook until opaque and flakes easily ◆ Shrimp- Until pink
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