SKU 92388
For technical questions, please call 1-800-444-3353
Page 9
Operation
1.
To operate your Smokehouse, simply place your meat on the racks or bars as appropriate.
2.
Put sawdust or wood chips into the tray underneath. Be sure to use clean, unpainted sawdust or wood
chips from untreated lumber. The heating element will cause the sawdust/wood chips to smolder,
thereby smoking your meat. Various types of wood will impart various flavors to the meat. Mesquite,
oak and hickory are popular woods used for this purpose which impart distinctive flavors. The use of
friutwoods produce mellow flavors. CAUTION! While wood chips from Fruitwoods are often used in
the smoking of sausages and meats, always be careful as they can contain excessive amounts of tar
compounds.
3.
Close the door of the appliance, being sure that it is shut tight.
4.
Plug in the appliance and turn the dial to the desired setting. You may insert an air thermometer (not
included) probe through the hole in the front of the door with the door shut to check the oven tem-
perature. The inside temperature may be increased or lowered by operating the Temperature control.
Turn the dial between the OFF and HIGH settings to the desired temperature. The amount of smoke,
and to a degree the inside temperature may be controlled by operating the Flue. An open Flue will
tend to increase temperature and decrease smoke. A closed flue will tend to lower temperature and
increase smoke.
5.
When the meat is done, the meat thermometer should be inserted into the thickest part of each
section of meat and left there long enough to get an accurate reading. Make sure food has reached a
safe internal temperature before eating.
Food Handling Safety
The following information has been adapted from information provided by the United States Depart-
ment of Agriculture. Additional information may be found at: http://www.fsis.usda.gov/OA/pubs/
facts_barbecue.htm.
Safe Smoking
Smoking is cooking food
indirectly
in the presence of a heat source. It can be done in several
ways, including being smoked in a “smoker,” which is an
outdoor cooker
especially designed for
smoking foods. Smoking is done much more slowly than grilling, so less tender meats benefit
from this method, and a natural smoke flavoring permeates the meat. Vegetables such as pota-
toes, corn on the cob, onions, etc. may also be smoked in a smoker.The temperature in the
smoker should be maintained at up to 250°F for safety.
Use a food thermometer to be sure the food has reached a safe internal temperature before
serving or consuming it.
Keep Everything Clean
Be sure there are plenty of clean utensils and platters. To prevent food borne illness, don’t use the
same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw
meat and poultry and their juices can contaminate safely cooked food.
If you’re eating away from home, find out if there’s a source of clean water. If not, bring water
for preparation and cleaning. Or pack clean cloths, and wet towelettes for cleaning surfaces and
hands.
