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3. Installation
The product is supplied in completely assembled condition. Prior to use, it is only necessary to place individual parts of
it according to the diagram (see item 1).
4. Precautions before starting work
1. Prior to smoking any food products the smokehouse has to be “fired”. This process should take about 20 minutes and
is carried out in order to burn any production remains. “Firing” should be carried out according to the following procedure:
a. NEVER car
ry out the “firing” process indoors. This process HAS TO be performed outdoors.
b. DO NOT use wood chips during the “firing” process.
c. Open the discharge opening fully
d. Close the front door.
e. Connect the power supply cable and turn on the power switch. Turn the knob on top clockwise as far as possible
f. Wait 20 minutes for the device to warm up and then turn the switch off.
g.
ATTENTION!
Some of the external product surfaces will be very hot. Thus,
DO NOT
move the device until it cools
down.
2. When starting the process, places the smokehouse outdoors on a stable, heat-resistant surface. Choose a location
that is well protected against rain but ensure good air circulation.
3. Warm the smokehouse up 20-30 minutes before putting food into it.
4. Do not overload the device with food. Large food quantities may retain heat, extending the burning process or causing
uneven burning inside the smokehouse.
5. Leave some free space between the food on grills / hooks and the smokehouse side walls in order to ensure proper
heat circulation.
6. Close the air throttle in the upper rear part of the device in order to retain humidity and heat. If you are smoking
products such as fish, open the throttle in order to release humidity.
7. Control the temperature inside the smokehouse - extremely low temperature levels will prolong smoking.
5. Handling
Attention! Improper handling of the device creates carbon monoxide poisoning hazard! Burning wood emits gaseous
carbon monoxide that may cause diseases and death and therefore it is FORBIDDEN to use this device inside home,
vehicles, and garages, or in any confined spaces. Correct handling of the smokehouse is ensured only through using it
in well ventilated outdoor areas.
How to use the smokehouse:
1. Place the food on grills / hooks, leaving spacing between food pieces in order to ensure good heat circulation.
2. Place the drip tray on the lower stand.
3. Places the wood chips in the wood chip tray and then place that tray on the rack.
4. Close the front door and make sure they are shut tight.
5. Adjust the discharge opening to position desired.
6. Connect the power supply cable and the set the on/off switch to “on”. The switch should be lit red then.
7. Set the upper adjustment knob in order to achieve the desired heating power and appropriate temperature.
8. After the burning is finished, set the switch
to the “off” position and disconnect the power supply cable. In order to
remove the wood chips burnt and any soiling, wait for the device to cool down.
Notes:
1. The ambient temperature, the winds outside, the amount and type of the food loaded in, and the heating power set
all have impact on the temperature inside the smokehouse. The knob’s position does not set any guaranteed
temperature. While using the smokehouse it is th
erefore necessary to perform test and gain one’s own experience in
heating power setting.
