Town Food Service Equipment Company, Inc.
718/388-5650 outside New York State 800/221-5032
5
The following capacities are approximate and intended to give the operator guidelines.
All sizes have two cooking levels and six skewers. Each level will accommodate 3 skewers with:
SM-24
10 slabs of ribs per skewer, total of 60 slabs.
SM-30
13 slabs of ribs per skewer, total of 78 slabs.
SM-36
16 slabs of ribs per skewer, total of 96 slabs.
General Cooking Guide
Smokehouses are designed for skewer roasting and smoking of ribs, tenderloin, duck, chicken, and other cuts
of meat. Other foods such as roasts and chicken wings can be roasted using an optional rack system. The
unique flavor found in Smokehouse cooked foods is a result of the marination process, moisture retention by
use of the water pan and the smoke created by drippings of the meat during the cooking process. Tempera-
ture control and length of cooking time are determined by the product being cooked, desired texture and the
experience of the chef.
The water pan must be nearly full of water and seasonings at the start of the cooking process. Brought to a
boil by heat from the combustion chamber below, the water mixes with drippings from the product above.
Rising steam continuously bastes and flavors the product being cooked. While the steaming/basting process
prevents shrinkage, dry heat radiates upward from the combustion chamber rendering excess fat. This fat
will fall on the hot drip shields and smoke creating a delicious barbecue taste that permeates the meat or into
the water pan to continue the basting process. Time to cook is about 45 minutes for ribs and chicken. Allow
1 to 2 hours for turkey, depending on size.
The following is an approximate guide to make barbecued ribs (St. Louis cut, 3 and down) or chicken.
The key is high heat, water in the water pan, and short cooking time. Baby back ribs cook faster and use
less heat. Butts and shoulders are cooked for longer periods at lower temperatures. Be sure to skim fat and
add water to the water pan as needed.
1) Marinate the product in a cooler for up to 48 hours prior to roasting.
2) Allow product to come to room temperature before cooking.
3) Fill the water pan with water to
3
⁄
4
” below top edge–failure to do so creates a fire hazard.
4) Preheat the Smokehouse to 550ºF
5) Load the oven with product. Position thicker slabs of ribs in the rear. Thinner pieces should be in the
front and be removed first as they will cook more quickly. Loading may be easier using long handle
(
“
camp
”
) forks to place the skewers in the Smokehouse.
6) Cook for 15 minutes at 550ºF.
7) After the above 15 minutes, reduce to 450ºF, cook for another 20 minutes, open door to determine
additional cooking time required.
8) Close door and complete the cooking cycle as required. If using the optional chip box, fill with chunks
and insert according to instructions.
9) Shut down when cooking is done. If using the optional chip box, allow to smoke (about 45 minutes).
10) Fat must be removed from the water pan after each use. After it cools, pour the drip pan contents into
a bucket. Place the bucket in a cooler; skim the fat after it hardens.
11) Cooking time varies with product and load size. If you have questions, please call Town Food.
GENERAL GUIDELINES AND METHODS
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