Operating Instructions
Our smokehouses are about as simple to operate as your kitchen
stove. The proper and efficient operation of this smokehouse rests with you. This
appliance is equipped with one control and thermostat sensor located on the
internal back wall. Take extra care not to damage or The thermostat control has a
range from 50° F to 200° F. The ideal temperature when smoking sausage is 165°
F. This can be monitored by checking the displayed temperature on the control
display or with a third-party high-temperature rated thermometer.
THE SMOKEHOUSE TEMPERATURE SHOULD NEVER EXCEED 170° F AT
ANY TIME WHEN SMOKING MEATS.
The 20 lb. capacity smokehouse is designed to hold 20 lbs. of meat (sausage,
bacon, hams, hindquarters). If overloaded, the time from start to finish will greatly
increase.
ONLY OPERATE THIS APPLIANCE AFTER YOU HAVE READ AND
UNDERSTAND THESE INSTRUCTIONS. IF YOU HAVE ANY DOUBTS,
CONTACT THE MANUFACTURER.
1. Fully open the damper located on the top of the smokehouse by turning the
lever on the damper stack. Preheat the smokehouse to 130° F by holding down
the ‘P’ Button (stands for Program) for no longer than 3 seconds, until the display
blinks “SP” (Set Point) and a corresponding temperature begins blinking. Now
press (or Hold for faster adjustment) the Up or Down Arrow Buttons, adjust the
temperature to 130°F and press ‘P’ Button once more. This will initiate the heating
element to your set temperature.
2. While you are waiting for the smokehouse to preheat, dampen the sawdust. Do
not soak it or get it too wet or it will create extra moisture that will condense on the
inside of the smokehouse. On the other hand, if it is too dry, it may create an open
flame which may scorch the meat and/or damage the smokehouse. There are
three ways to check if your sawdust has reached the proper dampness: