15
14
Operation
Cooking Tips
Ribs
Approximate Cooking Time = 4 hours
Use loin back or spare rib sides. Completely cover with favorite
rub.
1. Fill the ash pan with soaked wood chunks.
2. Bring smoker temperature to 250°F and hold temperature
steady. Place ribs directly onto rack or partially wrapped in
tin foil with meat side up.
3. Cook for approximately 4 to 4 1/2 hours.
4. Remove from smoker and season again with dry rub or
glaze with your favorite BBQ sauce.
Tip:
One method to tell when your ribs are ready is the
toothpick method. Take a toothpick and stick in the meat
between the bones, the toothpick will go through with very
little resistance when they are done.
Chicken
Approximate Cooking Time = 4 hours
Use 3-5 pound chickens that are whole, halved, or quartered.
Completely cover with your favorite rub.
1. Fill the ash pan with soaked wood chunks.
2. Bring smoker temperature to 250°F and hold temperature
steady. Place chicken directly onto rack or in pan.
3. Cook for approximately 4 to 4 1/2 hours.
4. Remove from smoker and smother with your favorite BBQ
sauce. Return to smoker for 15 minutes and serve.
Pr
oduct
Car
e
Cleaning and Maintenance
*Keeping your smoker clean is essential to its performance.
Cooling Down and Cleaning
1. When finished using your smoker, remove any remaining items
from the food racks and allow the coals to finish burning.
2. Remove the drain pan and drain excess grease from it.
3. Wipe down the outside of your unit and replace the cover
accessory. These may be purchased at vikingrange.com.
4. Periodically clean any residual grease that may have built up in
the bottom of the product due to the cooking process. Failing to
do so may result in a grease fire.
5. Viking recommends you “burn out” your unit once every 2-3
months (depending on use). This is achieved by opening the
oxygen valve completely after you have removed all food from
the unit. This will allow the smoker to become very hot and burn
off all access grease from the racks. Once the unit cools, use a
stiff brush or a standard shop vacuum to remove any remaining
debris.
6. After a “burn out” you will need to repeat the seasoning process
listed in the Setup and Seasoning section of this manual.
Very Important:
Make sure there is not a build up of grease in
the bottom of the smoker. This may result in a grease fire starting
inside the unit. Clean the diffuser plate (slanted plate under lower
rack) and bottom of the smoker as often as possible. Standard oven
cleaner and a scraper tool work best.
Cleaning the Gasket
Clean your door gaskets every few months with a mild degreaser
and a scrub brush. Lightly rub the gasket to loosen and remove the
grease. This will ensure your smoker maintains its proper seal.
Summary of Contents for Outdoor Gravity Feed
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