Town Food Service Equipment Company, Inc.
718/388-5650 outside New York State 800/221-5032
2
Congratulations on your purchase of a Town Food Smokehouse.
It will give you many years of
trouble free use if it is properly used and maintained. Please call our customer service department
at 718/388-5650 if you have questions regarding equipment operation or care.
MasteRRange®
Smokehouses have been carefully engineered and constructed with the best possible workmanship
and materials to provide many years of satisfactory service. Proper installation is vital if optimal appearance and
performance is to be achieved.
MASTERRANGE SMOKEHOUSE
®
: THE BEST WOOD/GAS SMOKER AND ROASTER EVER MADE!
MasteRRange® Smokehouse
’
s unique method envelopes the product in moisture during barbecue. Dry heat melts the fat
onto the drip shields creating flavorful smoke. Excess fat drains into the water pan adding basting flavor. Be sure to keep
water in the water pan at all times.
What can a Town Smoker do for me?
A MasteRRange®Smokehouse can barbecue, roast and smoke meat, fowl, fish, sausage and more.
What are the benefits of a Town Smokehouse?
A MasteRRange® Smokehouse makes lots of good juicy, smoky barbecue fast. Serve barbecue with a 12 hour taste–in
2 hours. Clean up is easy–just wash the waterpan and clean the Smokehouse interior when warm.
Why are Town Smokers unique?
A MasteRRange® Smokehouse can get excess fat off meats without drying it out or flare-ups. Like an outdoor gas grill,
smoke and the barbecue flavor is created by smoke from drippings. A MasteRRange® Smokehouse has a water pan and
drip shields. The drip shields get very hot from the heat from the gas burners below. When drippings make contact the
shields, smoke is generated and...like magic, barbecue is created without wood smoke.
The rest of the story is the water pan. Ribs have lots of fat that will flare up on a grill when the fat melts. The Smokehouse
is capable of high heat to melt the fat due to the water pan. The water pan also prevents the product from drying out,
called shrinkage. It catches excess drippings and prevents them from making a grease fire...as long as there is water in
the water pan.
CAUTION
Put water in the water pan before use. Check the amount of water in the pan during operation and carefully refill as
necessary. Clean and refill the water pan after each use of the Smokehouse. Inadequate
amount water in the water pan
could result in fire.
Monitor the drip pan water level to assure sufficient water. After a load of ribs, empty the drip pan
into a bucket and cool the contents. Skim the fat after it hardens. If cooking brisket, it will be necessary to add water
during the process. Do not be fooled by a drip pan loaded with liquid–it could be fat and cause a grease fire.
Will a Town Smokehouse do wood smoking?
Yes. When the barbecue process is nearly finished, follow the instructions to insert the woodchip box. The chips or
chunks reach smoldering temperature as the Smokehouse finishes the barbecue process. When the barbecue process is
complete and the chips are smoking, shut off the unit and let it smoke.
How is the Smokehouse used?
The standard MasteRRange® Smokehouse comes with 6 stainless steel skewers. These are used for ribs.
Chickens are suspended from the skewers on
“
S
”
hooks, ducks and turkey on duck hooks. Suckling pig is done on the
3 star hook, large cuts of meat are roasted on the barbecue pork hook. Stainless steel racks are available for fish, brisket,
prime rib, beef jerky, and other products.
For your records, please record the following information as it will be required in the event service is required.
DATE__________MODEL ___________SERIAL NUMBER_____________TYPE OF GAS ________________
DEALER ___________________________________________________________________________________
DEALER ADDRESS __________________________________________________________________________
RECORD OF OWNERSHIP
