Town Food Service Equipment Company, Inc.
718/388-5650 outside New York State 800/221-5032
3
APPROXIMATE COOKING
OPTIONAL RACKS AND
CAPACITIES
RACK GUIDES
model width burners ribs chickens tenderloin size
racks
guides
†
SM-24-*
24”
3
100 lbs.
12
30 lbs.
17” x 20”
244332
244009
SM-30-*
30”
4
130 lbs.
18
40 lbs.
23” x 20”
244335
244009
SM-36-*
36”
5
175 lbs.
24
55 lbs.
28
3
⁄
4
” x 20”
244336
244009
Optional Stainless Steel Exterior, Legs and Casters
For durability, ease of cleaning and a good-looking unit, specify stainless steel (e.g. SM-24-*-SS-†) when
ordering. Casters and stainless steel legs are also available.
Where should I put my Town Smokehouse?
Put the Town Smokehouse under a hood. A kitchen exhaust system creates a vacuum in the kitchen. If the 6” flue
pipe is connected to the outside, exhaust will not vent but return to the kitchen. In addition, the metal door and
frame as well as cap joints will sometimes allow smoke to escape. This is normal. If the unit is under a hood, the
smoke is captured and exhausted.
The First Time using your Smokehouse?
The Smokehouse arrives with the interior coated with the oil used in manufacturing steel. Be sure to clean the
interior using soapy water. After the interior is clean and the soap film removed, wipe the interior with cooking
oil. With the pilot lit and the water pan removed, turn the thermostat to 550ºF and let the oil soak into the steel
surface for 30 minutes. This process is similar to seasoning a cast iron fry pan.
Versatility is our specialty.
MasteRRange Smokehouses can roast and barbecue slabs of ribs (2-5 lbs. each), chicken, turkey, duck,
and/or chicken wings; even prime rib, brisket or pork butts. Optional racks and guides are required for product
that cannot be suspended from the standard skewers.
CORROSION RESISTANT INTERIOR
TWO COOKING LEVELS
SIX STAINLESS STEEL SKEWERS
STAINLESS STEEL WATER PAN
SAFETY PILOT SYSTEM
STAINLESS STEEL VALVE PANEL
REMOVABLE PERFORATED BAFFLE
INSULATED DOUBLE WALLS
GALVANIZED OR S/S EXTERIOR
STAINLESS STEEL SAFETY GRATE
DRIP SHIELD
makes smoke from drippings
1
⁄
16
” STEEL BAFFLE PLATE BELOW PAN
125º - 550º THERMOSTAT
controls multiple burners
*
please specify left or right door hinging, finish, and type of gas, and any options when ordering
SMOKEHOUSE FEATURES
_________________________________________________________________________________
Water Pan must be filled with
water before use. Drain and
remove fat after use. Refill
hourly if cooking for longer
periods. To avoid flare-ups do
not add water into hot pan if all
water has evaporated.
Let pan cool.
