Hark HK0535, Руководство пользователя

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18
G. OPERATION: COOKING
DAMPER ADJUSTMENTS
Temperature maintenance is best controlled
by different damper adjustments. The key to effective
smoking is to watch your temperature gauge on the door
and adjust the damper accordingly.
Opening the dampers helps to exhaust both the heat
and smoke. This will make the smoker run cooler.
Closing the dampers will make the smoker run hotter.
WARNING: THE DAMPERS SHOULD NEVER BE FULLY
CLOSED.
COOKING INSTRUCTIONS
IMPORTANT: Before each use, inspect and leak test the
hose and the connection to the LP gas cylinder. If there is
evidence of abrasion, wear, cuts or leaks, the hose must
be replaced before the smoker is used. Refer to the “leak
test” instructions in the LP Tank connection portion of this
manual.
• Fill the wood chip box with flavouring wood chips and
place the box inside the smoker as instructed in the
assembly section of this manual. Refer to the section
that explains flavouring wood for recommended use
of flavouring wood.
• Place the water bowl inside the smoker in the lowest
rack position as explained in the assembly section of
this manual. Carefully fill the water bowl with water
or marinade up to 1 inch(2.5cm) below the rim. A full
bowl will last for approximately 1.5 - 2 hours. Do not
overfill or allow water to overflow from the water
bowl.
• Insert or adjust the cooking grids into the desired
rack positions. For better access to the food with
tongs or spatulas, make sure the grid wires run front
to back as explained in the assembly section of this
manual.
• You are now ready to light the burners. Refer to the
Lighting Procedure on the previous pages of this
manual.
• The heat from the burners will allow the wood
chips to burn, causing the flavouring smoke to
accumulate. Adjust the dampers to control the heat.
• Important - wait until you see the first signs of
smoke to add your food to the smoker. If your food
is added as soon as you start to heat the wood
chips, the food may seal and reduce the amount of
smoke flavour.
• Smoking for 2 to 3 hours at the ideal constant
cooking temperature of 225ºF to 250ºF (110ºC to
120ºC) will get the best results. This temperature
is according to the temperature gauge mounted
on the front of the smoker.For more tender and
heavily smoked meat, a lower temperature may be
preferred. If time is critical, a higher temperature
range is recommended.
• Check the water level periodically and add water
if low. For best results and to retain heat, avoid
opening door of the smoker while in use. When
the door must be opened, only open it briefly. The
smoker will quickly resume cooking temperature
after the door is closed.
• Always use a meat probe thermometer to ensure
food is fully cooked before removing it from the
smoker.
• After each use, and after the smoker is cooled,
carefully remove the water bowl from the smoker,
empty the water, and clean the water bowl.
SHUTTING THE SMOKER OFF
WARNING: The smoker can become very hot while in
use. Do not touch any portion of the smoker except for
the door handle and burner control knob. It is always
best to use protective mitts.
• Turn each burner control knob off by pushing in
and rotating clockwise at a time. The burner flame
should then go out.
• Turn off the LP cylinder valve by turning the knob
clockwise until it stops.
• Follow all warnings and safety precautions before
removing meat from smoker or preparing the unit
for storage.
WARNING
BE CAREFUL WHEN HANDLING THE COOKING RACKS IF THE
SMOKER HAS BEEN IN OPERATION THEY WILL BE HOT.
USE A PROTECTIVE GLOVE OR MITT.
BE CAREFUL NOT TO EXTEND THE COOKING RACKS FULLY
WHEN THE SMOKER IS IN OPERATION.
THE COOKING RACKS SHOULD ONLY BE REMOVED FULLY WHEN
THE SMOKER HAS BEEN TURNED OFF AND HAS COOLED FOR
THE CLEANING PROCESS