Operating Instructions Continued:
a. There should be no visible water collecting in the bottom of the sawdust pan,
b. All of the sawdust should now be a darker color,
c. When you pick up a little more than a pinch of sawdust and squeeze it in your
fingers, water should not drip out. The amount of sawdust used greatly depends
upon individual taste. Using one full pan is a good place to start. Set it aside for
Step 4.
3.
After approximately 15 minutes (or until preheated), place the product you will
be smoking in the smokehouse. Take the meat thermometer probe (attached with
cable), bring it through the chimney, and insert it into the center of the largest
diameter sausage in your smokehouse, this will allow you to monitor the meat
temperature externally throughout the process. Close the door and let the product
dry for 30 minutes to 1 hour. Your product should be at least 3” above the smoke/
heat diffuser (to prevent product burning).
4.
Open the smokehouse door and carefully place the sawdust pan with sawdust
in it onto the heating element (directly underneath smoke/heat diffuser). (TIP: Pack
the dampened sawdust in the pan and create a hole with your finger in the middle
of sawdust. This will help to keep a uniform smoke and create a heavy smudge.)
Close the door, close damper to 1/2-open and adjust the temperature to 150°F.
5
. When you see smoke coming from the smokestack (this could take up to 10
minutes), lower the temperature to 140-145° F and hold at this temperature. Close
the damper to 1/4 open.
6.
Raise the temperature 10°F every consecutive hour until the smokehouse
temperature reaches 160-165° F. Hold at this temperature until the internal
temperature of the product you are smoking reaches the proper cooked temperature
for your product (144-155°F = Beef, 152°F = Pork, 165°F = Game and Poultry).