Char-Broil 14201876, Руководство по эксплуатации продукта

Страница: 4 / 24

Seasoning Your Smoker
Before cooking with your smoker, the following steps
should be closely followed to both cure the finish and
season the interior steel. Failure to properly follow these
steps may damage the finish and/or impart metallic flavors
to your first foods.
1.) Brush all interior surfaces including grills and grates
with vegetable cooking oil. (Do not apply oil to the
charcoal pan.)
2.) Remove the water pan and water pan support wire.
3.) Build a fire in the charcoal pan using approximately 2
pounds of charcoal. (NEVER USE CHARCOAL THAT
HAS BEEN PRE-TREATED WITH LIGHTER FLUID.
Only use standard charcoal or a combination of
charcoal and wood.)
4.) After charcoal has ashed over (approximately 20
minutes) place the water pan and water pan support
wire back into position using gloves. Close both
smoker doors and position all dampers approximately
one quarter open.
5.) This burn should be sustained for at least two hours.
6.) After burning for at least 2 hours, the temperature
should be increased by adding more charcoal and
positioning all dampers halfway open. NEVER ADD
CHARCOAL LIGHTER FLUID TO HOT OR WARM
COALS AS FLASHBACKS MAY OCCUR CAUSING
INJURY.
7.) Allow for the remaining charcoal to burn off and the
unit to cool completely.
8.) You smoker is now ready for use.
Rust can appear on the inside of your smoker. Maintaining
a light coat of vegetable oil on interior surfaces will aid in
the protection of your unit. Exterior surfaces may need
occasional touch up. We recommend the use of a
commercially available black high-temperature spray
paint. NEVER PAINT THE INTERIOR OF THE UNIT!
Operating Your Smoker
1.) Remove the water pan and the water pan support
wire.
2.) Place approximately 4 - 5 pounds of charcoal into
the charcoal pan. (NEVER USE CHARCOAL THAT
HAS BEEN PRE-TREATED WITH LIGHTER
FLUID. Only use standard charcoal or a
combination of charcoal and wood.)
3.) If using lighter fluid, saturate the charcoal briquettes
with lighter fluid and let it soak in for approximately
5 minutes. If using a chimney starter, electric starter,
or other type of fire starter, light your fire according
to the manufacturer’s instructions.
4.) After allowing the lighter fluid to properly soak in,
light the pile of charcoal in several locations to
ensure an even burn. ALWAYS LIGHT THE FIRE
WITH BOTH CHAMBER DOORS IN THE OPEN
POSITION! Leave both chamber doors open until
briquettes are fully lit (approximately 20 minutes).
Failure to do this could trap fumes from charcoal
lighter fluid inside the chamber and result in a flash
fire.
5.) After the charcoal ashes overs and produces a red
glow (approximately 20 minutes) place the water
pan and water pan support wire back into position
over the charcoal pan using gloves.
6.) Using caution, fill the water pan with water or
marinade until the level is approximately 1” below
the top rim of the pan. Do not overfill. Depending on
the temperature inside the chamber, this should last
approximately 1-2 hours.
7.) Close the bottom chamber door.
8.) Place food on the cooking grates. If cooking
multiple food items be sure to leave some room
between each item in order for heat and smoke to
circulate evenly inside the chamber.
9.) Close the top chamber door.
Tending Your Smoker While In Use
It will be necessary to maintain a constant temperature
throughout the cooking process. This can be achieved
by adjusting the dampers on each side of the smoker.
To increase the temperature, simply open the dampers
to allow for greater air circulation inside the chamber. If
the temperature does not increase by adjusting the
dampers it will be necessary to add more charcoal to
the charcoal pan.
Adding Charcoal:
1.) Wearing gloves, open the bottom chamber door
slowly with your hands, face and body a safe
distance away to prevent injury from possible flare-
ups and hot steam. OPENING THE DOOR
QUICKLY COULD CAUSE FLARE-UPS AS
OXYGEN SUDDENLY COMES IN CONTACT WITH
THE FIRE.
2.) Wearing gloves, and from a safe distance away, add
more charcoal to the charcoal pan using long
handled tongs. DO NOT SLIDE THE CHARCOAL
PAN SUPPORT WIRE OUT MORE THAN FOUR
INCHES. NEVER ADD CHARCOAL LIGHTER
FLUID TO HOT OR WARM COALS AS
FLASHBACKS MAY OCCUR CAUSING INJURY.
3.) Close the bottom chamber door and continue
cooking.
Adding Water/Marinade:
1.) Wearing gloves, open the bottom chamber door
slowly with your hands, face and body a safe
distance away to prevent injury from possible flare-
ups and hot steam. OPENING THE DOOR
QUICKLY COULD CAUSE FLARE-UPS AS
OXYGEN SUDDENLY COMES IN CONTACT WITH
THE FIRE.
2.) Wearing gloves, and from a safe distance away,
add more water or marinade to the water pan until
the level is approximately 1” below the top rim of the
pan. Do not overfill. DO NOT SLIDE THE WATER
PAN SUPPORT WIRE OUT MORE THAN FOUR
INCHES.
3.) Close the bottom chamber door and continue
cooking.
Smoking with Wood Chips/Wood Chunks
For a more robust smoke flavor while using charcoal
briquettes or lump charcoal, try adding wood chips or
several wood chunks to the fire. Wood chunks are
available in a variety of natural flavors, and can be used
alone or in addition to charcoal. As a general rule, any
hardwood that bears a fruit or nut is suitable for cooking.
However, different woods have very different tastes.
Experiment with different woods to determine your
personal favorite, and always use well-seasoned wood.
Green or fresh-cut wood can turn food black, and tastes
bitter.
Our Recommendations:
Chicken - Alder, Apple, Hickory, Mesquite
Beef - Hickory, Mesquite, Oak
Pork - Fruitwoods, Hickory, Oak
Lamb - Fruitwoods, Mesquite
Veal - Fruitwoods, Grapevines
Seafood - Alder, Mesquite
Vegetables – Mesquite
Ground Meat
Beef, Pork, Veal, Lamb......................................160°F
Turkey, Chicken.................................................165°F
Fresh Beef, Veal, Lamb
Medium Rare.......................................................145°F
(let stand 3 minutes before cutting)
Medium................................................................160°F
Well Done............................................................170°F
Poultry
Chicken & Turkey, whole.....................................165°F
Poultry Parts.......................................................165°F
Duck & Goose....................................................165°F
Fresh Pork
Medium Rare......................................................145°F
(let stand 3 minutes before cutting)
Medium..............................................................160°F
Well Done..........................................................170°F
Internal Cooking Temperatures
USDA Recommended
Smoker Maintenance
Frequency of clean up is determined by how often the
smoker is used. Make sure coals are completely
extinguished before cleaning inside of the unit.
Thoroughly rinse with water and allow to air dry before
using again. Wipe out the interior of the unit with a cloth
or paper towels.
When finished cooking, and the unit has adequately
cooled, clean out all remaining ashes. Ashes collect
moisture, which can lead to premature rusting and decay.
Periodically coating the interior surfaces with vegetable
oil will aid in the protection of your unit. Also, occasional
touch up of the exterior paint will be required. Black, high-
temperature spray paint is recommended. NEVER PAINT
THE INTERIOR OF THE UNIT.
Cooking Surface: If a bristle brush is used to clean any
of the cooking surfaces, ensure no loose bristles remain
on cooking surfaces prior to smoking. It is not
recommended to clean cooking surfaces while smoker is
hot.
4