Kinger Home SMOKEHOUSE, Инструкция по эксплуатации, Страница: 7 / 7

FOOD SAFETY TIPS
• Wash your hands thoroughly with hot, soapy water before starting any meal
preparation and after handling fresh meat, fish, or poultry.
• Do not defrost meat, fish, or poultry at room temperature. Defrost meat in the
refrigerator.
• Never place cooked food on the same plate that raw food was on.
• All plates and cooking utensils that have come into contact with raw meat or fish
should be washed with hot, soapy water and rinsed.
EASY SMOKER CARE
Add years to the life of your smoker by giving it a thorough cleaning once a year.
It’s Easy To Do:
• Make sure the smoker is cool and coals are totally extinguished.
• Remove the cooking and charcoal grates.
• Remove ashes.
• Wash your smoker with a mild detergent and water. Rinse well with clear water and
wipe dry.
• It is not necessary to wash the cooking grate after each use. Simply loosen residue
with a grill brush or crumpled aluminum foil, then wipe off with paper towels.
TOTAL CHARCOAL CAPACITY (APPROXIMATE)
SMOKER DIAMETER CHARCOAL CHAMBER CAPACITY
14.5 inches (37 cm) 110 briquettes
18.5 inches (47 cm) 220 briquettes
22.5 inches (57 cm) 330 briquettes
HELPFUL HINTS
TROUBLESééeéHOOTING
PROBLEM CURE
Temperature keeps going higher even though bottom vents are closed. Check water level in water pan. Add hot water if level is low.
Temperature is too low. A) Open bottom vents.
B) Stir up the coals to dislodge the accumulated ash around the coals.
C) During longer periods of smoking, check coal levels every 3 – 4 hours and add
briquettes according to chart below:
SMOKER DIAMETER UNIT CHARCOAL BRIQUETTES
14.5 inches (37 cm) Add 8-10 briquettes
18.5 inches (47 cm) Add 12-14 briquettes
22.5 inches (57 cm) Add 18-20 briquettes
If problems cannot be corrected by using these methods, please contact the Customer Service Representative in your area using the contact information on our web
site.