Page 1
SMOKER
For Outdoor Use
Model # 24S-SM(B)
INSTALLATION INSTRUCTIONS
AND OWNER’S MANUAL
INSTALLER: Leave these instructions with consumer.
CONSUMER: Retain for future reference.
IMPORTANT: READ THESE INSTRUCTIONS CAREFULLY BEFORE STARTING INSTALLATION OR USE.
24S-SM shown
WARNINGS AND SAFETY CODES
WARNING
Do not store or use gasoline or other
fl ammable vapors and liquids, including
propane cylinders, in the vicinity of this
or any other appliance.
CODE REQUIREMENTS: This smoker must be operated in accordance with any local codes and
ordinances.
WARNING: All surfaces of the smoker become HOT during use. Exercise caution at all times when
this unit is in operation.
Improper assembly, adjustment, alteration,
service, or maintenance can cause injury
or property damage. Refer to this manual.
For assistance or additional information,
consult a qualifi ed professional installer,
or service agency.
WARNING
FAILURE TO FOLLOW THE INFORMATION IN THIS MANUAL MAY RESULT IN BODILY
REV 1 - 1105090755
INJURY AND/OR PROPER DAMAGE.
Robert H. Peterson Co. • 14724 East Proctor Avenue • City of Industry, CA 91746
1
L-C2-351
Page 2
CONTENTS
3 IMPORTANT PRE-OPERATION AND SAFETY INFORMATION
4 REPLACEMENT PARTS LIST
5 SPECIFICATIONS
6 CHIMNEYS
6 DRIP COLLECTOR & TRAY
6 ASSEMBLY
7 COOKING GRIDS
7 ASH COMPARTMENT
8 PRE-OPERATION / LOCATION NOTES
8 PREPARATION FOR USE
9 LIGHTING
9 OPERATION GUIDELINES
10 PRE-HEATING, SMOKING START-UP & LOADING
12 COOKING
13 DIGITAL THERMOMETER
14 ADDING ADDITIONAL CHARCOAL / WOOD CHIPS DURING COOKING
14 OVERHEATING
14 OPERATION SUMMARY
15 SMOKING TIMES AND TEMPERATURES
15 POST-OPERATION
16 INTERIOR CLEANING
16 STAINLESS STEEL CARE
16 REPLACING THERMOMETER BATTERIES
16 SERVICING AND CLEANING
17 ACCESSORY DRAWER (optional)
17 ACCESSORIES
18 NOTES PAGE
19 TROUBLESHOOTING
20 WARRANTY
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IMPORTANT PRE-OPERATION AND SAFETY INFORMATION
WARNING!
1. Read all instructions.
2. This unit is designed FOR OUTDOOR USE ONLY. DO NOT use this unit under unprotected
fl ammable surfaces. DO NOT use this appliance inside a building, garage, or any other
enclosed area.
3. For household use only. Do not use this unit for purposes other than intended.
4. Only use this unit on a hard, level, non-combustible, surface capable of supporting the unit's weight.
5. Use caution when lifting or moving the unit to prevent personal injury, or damage to the unit. Moving
the unit may require the help of additional people.
6. Prior to initial use; the unit must be wiped down and cured as instructed in this manual.
7. It is recommended that a fi re extinguisher be placed near the unit. Refer to your local authority for
size and type detail.
8. Due to high temperatures, the unit must be located and operated out of traffi c areas and away
from combustibles.
9. Maintain a 10 foot clearance between the unit and combustible material when in use.
10. Do not move the unit when in use.
11. Children MUST be carefully supervised when they are in the area of this unit.
12. DO NOT sit or place any part of the body, clothing, or other fl ammable materials on or near the
unit surround. Children and adults should be alerted to the hazard of high surface temperatures
and should stay away to avoid burns or clothing ignition.
13. All surfaces of the smoker may become HOT during use. Exercise caution at all times when
this unit is in operation.
14. Never operate this unit without the drip collector and drip tray in place. DO NOT allow grease to
build up at the bottom of the smoker. This may result in a grease fi re! Clean all grease out
after each use.
15. To avoid burns when cooking, wear (dry) protective gloves or oven mitts and use long handled
BBQ tools. When opening a door; open slowly to carefully allow heat and steam to escape. Use
caution and keep hands, face, and body at a safe distance.
16. Do not wear loose clothing or allow hair to come in contact with the unit.
17. During use in windy weather; the rain caps may be adjusted and/or the unit may be rotated if the
wind disrupts the temperature/cook.
18. Carefully follow the operation and post-operation instructions in this manual.
19. Never leave coals and ashes in the unit unattended. Dispose of them properly as instructed in this
manual.
20. Clean your smoker thoroughly after each use.
21. Before storing; make sure the unit is completely cool. Store it out of reach of children, in a well
ventilated, dry place.
SAVE THESE INSTRUCTIONS
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Page 4
REPLACEMENT PARTS LIST
24S-SM 24S-SMB
Item Description Part No. Qty. Part No. Qty.
1. Smoker door assembly 23311 1 23311 1
2. Digital thermometer 24180-12 1 24180-12 1
3. Chimney assembly 23312 2 23312 2
4. Firebox door 23313 1 23313 1
5. Ash compartment door 23314 1 23314 1
6. Cooking grid 3553 5 3553 5
7. Drip collector 23315 1 23315 1
8. Drip tray 23316 1 23316 1
9. Wood pellet screen 23317 1 23317 1
10. Wood chip grid 23318 1 23318 1
11. Charcoal grid 23319 1 23319 1
12. Ash tray 23320 1 23320 1
13. Complete base drawer assembly n/a 1 24-SMB 1
14. Base drawer (only) n/a 1 23321 1
Replacement parts can be ordered from
your local Fire Magic® dealer.
6
2
3
4
IMPORTANT
Remove all
packing material
(including any
protective
coatings) and
discard prior to
10
use.
9
5
11
12
13
Fig. 4-1 - Parts list
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1
7
8
(The base drawer comes
14
equipped on 24S-SMB
models, and is available as
an option for retro-fi t on
24S-SM models.)
Robert H. Peterson Co. • 14724 East Proctor Avenue, • City of Industry, CA 91746
4
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Page 5
SPECIFICATIONS
Specifi cation
24S-SM 24S-SMB
Value Value
1
/
Overall height 47
" 60"
2
Overall width 26" 26"
Overall depth 35
1
/
"35
2
Specifi cation Value
Temperature range 0 - 450°F
Cooking area 1640 sq. in. (5 - 17
1
/
" x 18
2
Cooking capacity 6 cubic feet
Electrical requirement
(for thermometer)
3v (2 x AA batteries)
Unit weight 24S-SM: 245 lbs / 24S-SMB: 290 lbs
Other Constructed of 100% stainless steel with 2" of insulation
3
/
4
1
/
"
2
" grids)
47 1/2"
Table 1 - Specifi cations Table
35 1/2"
60"
24S-SM 24S-SMB
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26"
Fig. 5-1 - Overall dimensions diagram
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Page 6
ASSEMBLY
This smoker comes shipped with accessories and
components packaged inside of it. Remove these items
and discard all packaging.
PRIOR TO ASSEMBLING; use a damp cloth to completely
wipe down all of the items, and the interior compartments
of the smoker. This will remove any loose debris that
may have built up during the manufacturing process.
REFER TO THE PARTS LIST WHEN FOLLOWING THESE
INSTRUCTIONS.
CHIMNEYS
1. Locate a chimney assembly.
2. Orient it over one of the large holes found on the top
of the smoker. Line up all screw holes of the chimney
over the screw holes found on the smoker.
3. Hand tighten 5 of the supplied screws in place, being
sure that the chimney is properly aligned. Then use a
Phillips screwdriver to completely fasten. See Fig. 6-1.
4. Repeat for the second chimney assembly.
DRIP COLLECTOR & TRAY
1. Locate the drip collector and drip tray.
2. Unlatch and open the smoker door.
3. Place the drip tray inside the unit, at the very bottom.
Slide it into place as shown in Fig. 6-2. Be sure it
completely slides in.
4. Slide the drip collector into place, just above the drip
tray. See Fig. 6-3. Be sure it completely slides in.
Align chimney
over smoker and
fasten
Fig. 6-1
Slide in drip tray
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Fig. 6-2
Slide in drip collector
Fig. 6-3
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ASSEMBLY (cont.)
COOKING GRIDS
1. Slide each cooking grid into place as desired. Be sure
that the cooking grid properly enters the grid supports
and completely slides in. See Fig. 7-1.
Note: Cooking grids may be added / removed as desired
depending on the sizes of the food loaded into the
smoker.
ASH COMPARTMENT
1. Locate the ash tray, charcoal grid, wood chip grid, and
wood pellet screen.
2. Open the ash compartment door located on the rear
of the smoker.
3. Slide the ash tray into the bottom of the compartment.
See Fig 7-2.
4. Place the charcoal grid on the left side of the
compartment. Place the wood chip grid on the right
side of the compartment. See Fig. 7-3.
5. The wood pellet screen is only used when wood pellets
are used for smoking. They are smaller in size (than
the standard wood chips) and need the screen to
prevent them from falling through the standard grid.
The screen simply rests on top of the wood chip grid
as shown in Fig. 7-4.
Note: Store the wood pellet screen in a designated
location outside of the smoker when not required
for use.
Slide in cooking grids
Fig. 7-1
Slide in ash tray
Fig. 7-2
Charcoal grid
Place screen
(if needed)
Wood chip grid
Fig. 7-3
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Fig. 7-4
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Page 8
PREPARATION FOR USE
Important: Prior to initial use; the smoker interior
MUST be wiped down (as instructed in the
previous ASSEMBLY section) and cured.
Curing the smoker helps to protect the
fi nish, and remove any smoker smells that
may affect the fi rst meal cooked. See below
for curing details.
1. Unlatch and open the smoker door.
2. Lightly coat all of the interior surfaces of the smoker
(including the grids, collector & tray) with vegetable oil
or vegetable spray.
3. Carefully follow the OPERATION GUIDELINES section
to light your smoker. However, only burn with charcoal
for heat purposes, and only insert as much charcoal
necessary for the curing process (approximately 3
hours).
Important: DO NOT LOAD THE SMOKER WITH ANY
FOOD DURING THE CURING PROCESS.
4. Allow the smoker to reach 250°F. Continue to burn for
2 hours thereafter. After the burn is complete, allow
the unit to completely cool.
Wipe down interior and
all items with a damp
cloth, then lightly coat
with vegetable oil /spray
Fig. 8-1
5. Carefully follow the POST-OPERATION section for
charcoal removal and smoker cleaning.
YOUR SMOKER IS NOW READY FOR USE.
PRE-OPERATION / LOCATION NOTES
Important: BE SURE TO READ AND ABIDE BY ALL SAFETY WARNINGS AND INSTRUCTIONS IN THIS
MANUAL PRIOR TO OPERATION.
• This unit is designed FOR OUTDOOR USE ONLY. DO NOT use this unit under unprotected fl ammable
surfaces. DO NOT use this appliance inside a building, garage, or any other enclosed area.
• Only use this unit on a hard, level, non-combustible, surface capable of supporting the unit's weight.
• Due to high temperatures, the unit must be located and operated out of traffi c areas and away from
combustibles.
• Maintain a 10 foot clearance between the unit and combustible material when in use.
• During use in windy weather; the rain caps may be adjusted and/or the unit may be rotated if the wind
disrupts the temperature/cook.
• Place the smoker in an area that is away from any open doors or windows to prevent smoke from entering
into your home.
• Orient the cooking grids as desired to accommodate the food to be cooked. DO THIS PRIOR TO
OPERATION TO PREVENT ANY UNNECESSARY HEAT LOSS DURING COOKING.
Only open the front smoker door when instructed during the pre-heating stage. During the cooking
stages, try to limit the amount of times any doors are opened. Each time a door is opened; heat loss
occurs, resulting in longer periods of time to bring the smoker up to temperature and longer cooking
times.
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OPERATION GUIDELINES
The following sections cover the basic guidelines for
lighting and using your smoker. Cooking temperatures,
times, and methods may vary depending on personal
preference, weather conditions, etc. DO NOT LEAVE
THE UNIT UNATTENDED WHEN IN USE.
LIGHTING
1. Unlatch and open the fi rebox door located on the top
rear of the smoker (see Fig. 9-1).
The larger chamber on the left is for loading charcoal. The
smaller chamber on the right is for loading wood chips.
Note: Both chambers may be loaded with charcoal when
smoking is not desired. This will achieve higher
temperatures, in a quicker time period. This is also
recommended when the smoker is being cured.
2. Fully open the rain caps on the two chimneys, located
at the top of the smoker (reference Fig. 9-1).
3. Drop crumpled newspaper balls into the charcoal
chamber until the chamber bottom is completely
covered and full. This will take approximately 6 pieces
of newspaper.
(open)
Charcoal
chamber
(open)
Firebox door
Wood
chip
chamber
Fig. 9-1
Ash compartment
door
4. Pour 2-5 pounds of charcoal into the charcoal chamber,
directly above the crumpled newspaper. (Approximately
2 lbs of charcoal for every 15 lbs of meat to be cooked.
This will maintain approximately a 225° temp. Adjust
accordingly.) THIS INITIAL AMOUNT IS TO GET
THE SMOKER LIT AND UP TO TEMPERATURE.
ADDITIONAL CHARCOAL IS TO BE ADDED IN THE
FOLLOWING SECTION.
5. Unlatch and open the ash compartment door located
on the bottom rear of the smoker (see Fig. 9-2).
6. Use a lighter or long match to light the newspaper
through the ash compartment. The fl ame should easily
rise up through the charcoal grid and ignite the paper
(see Fig. 9-2).
7. Leave both the fi rebox door and ash compartment door
completely open during the charcoal lighting process.
This will allow for adequate air circulation to assist in
the light.
Note: NEVER ADD ANY TYPE OF LIGHTING FLUID
TO THE CHARCOAL CHAMBER ONCE THE
CHARCOAL IS LIT. THIS WILL CAUSE A
DANGEROUS FLASHBACK.
Light newspaper
through here
Fig. 9-2
8. Allow all of the charcoal to fully ignite. Once the fl ame
dies down and the charcoal begins to glow red;
move on to the following section.
ALTERNATE LIGHTING: This smoker was designed for this
newspaper lighting method. However, a charcoal chimney
starter may be used if desired. Follow the instructions
supplied with the chimney starter. Once the charcoal in
the chimney starter is burning steadily and begins to ash
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OPERATION GUIDELINES (cont.)
over, carefully pour it down into the charcoal chamber. Add
additional charcoal to the chamber for a total of 2-5 pounds.
Then refer back to steps # 7 and #8.
PRE-HEATING, SMOKING START-UP & LOADING
1. Once the charcoal is glowing red, pour approximately
1 pound of wood chips into the wood chip chamber.
(The wood chips may be pre-soaked in water if desired.)
Note: If using wood pellets, the wood pellet screen must
fi rst be installed over the wood chip grid (see
assembly section and Fig. 7-4 for details). The
screen prevents the pellets from falling down into
the ash tray.
2. Close and latch both the fi rebox door and the ash
compartment door. Completely open the two air shutters
on the ash door (see Fig. 10-1).
3. Unlatch and open the front smoker door.
4. Carefully fi ll the drip tray with water or a liquid fl avoring
of your choice. (Hot water is recommended.)
Note: Although not required; it is recommended that an
additional pan fi lled with liquid be placed on the
rear of the bottom rack. The pan MUST be oven
1
/
safe. A
gallon of water is suffi cient.
2
5. Using (dry) protective gloves or oven mitts and long
handled BBQ tools; load the food to be cooked. Slightly
pulling out the grids (with gloves) will allow for easier
loading. Proper spacing between the food will allow for
adequate air fl ow and an optimal smoke. See Fig. 10-2.
Air shutters
fully open
Fig. 10-1
Grids
removable to
accommodate
food
Designed for
easy loading
Fig. 10-2
6. Close and latch the smoker door. Be sure the air shutters
on the front door are closed (see Fig. 10-3).
7. Allow the smoker to pre-heat until the desired cooking
temperature is reached. Smoking temperatures range
between 175°F & 250°F. Turn the thermometer on to
view the current smoker internal temperature (see Fig.
10-4). (See the DIGITAL THERMOMETER section for
complete use.)
BE PATIENT AS THE AMOUNT OF TIME REQUIRED
BEFORE YOUR SMOKER IS UP TO TEMPERATURE
WILL BE AFFECTED BY MANY VARIABLES (WEATHER
CONDITIONS, AMOUNT OF FOOD LOADED, CHARCOAL
TYPE AND AMOUNT USED, ETC.)
Fig. 10-3
ON/OFF button
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Fig. 10-4
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Page 11
OPERATION GUIDELINES (cont.)
8. Once the desired temperature is reached; adjust the
two air shutters on the ash door to an approximate 1/
(see Fig. 11-1).
9. At this stage, additional charcoal required for the cook
must CAREFULLY be added to the charcoal chamber.
(Approximately 2 lbs of charcoal for every 15 lbs of meat
to be cooked. This is based on a 6 hour cook. Adjust
accordingly.) For large amounts of meat, charcoal may
be added throughout the cooking period.
CAUTION: OPENING THE FIREBOX DOOR WILL
INTRODUCE A FLOW OF OXYGEN TO THE
CHARCOAL AND MAY CAUSE A FLAREUP! When opening the door; open slowly to
carefully allow heat and steam to escape.
Use caution and keep hands, face, and body
at a safe distance.
8"
Air shutters adjusted to
1
/8" openings
Fig. 11-1
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Page 12
OPERATION GUIDELINES (cont.)
COOKING
All surfaces of the smoker may become HOT during
use. Exercise caution at all times when this unit is
in operation.
protective gloves or oven mitts and use long handled BBQ
tools. When opening a door; open slowly to carefully allow
heat and steam to escape. Use caution and keep hands,
face, and body at a safe distance.
To avoid burns when cooking, wear (dry)
Important: Be prepared when opening the smoker.
When the smoker door is opened, heat is
lost, and the temperature will continue to
drop as long as the door is open. Try to limit
the amount of times the door is opened.
Certain areas of the smoker will achieve a higher
temperature when cooking. (The digital thermometer
takes an average temperature reading.)
During cooking the desired temperature may be maintained
by keeping the ash door air shutters at approximately an
1
/
opening. They may be adjusted as needed throughout
8"
the cook to control the temperature.
• To increase the temperature; fully open the ash door
air shutters.
• To decrease the temperature; fully close the ash
door air shutters. (If the ash door air shutters
are left closed for too long a period; the fi re may
completely turn out.)
• The chimneys can be adjusted during operation, based
on weather conditions. During rain or extremely windy
conditions; the rain caps may be partially/fully closed.
Air shutters
fully open
Fig. 12-1
Note: The front door air shutter is to remain closed
during cooking. It was designed to be opened
only when neccessary to DECREASE the
cooking temperature. Re-close it once the desired
temperature is achieved.
Cook accordingly. A chart is provided in the SMOKING
TIMES AND TEMPERATURE section for suggestions.
These are approximations and may vary.
REFER TO THE DIGITAL THERMOMETER SECTION
FOR DETAILS ON MONITORING THE SMOKER
TEMPERATURE AND MEAT PROBE USE.
DIGITAL THERMOMETER
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Page 13
OPERATION GUIDELINES (cont.)
The smoker comes with a digital thermometer, which includes a built-in
timer and alarms. The thermometer is located on the front smoker door.
The thermometer provides an overall, average temperature reading.
The temperature will be higher toward the top and rear of the unit,
and lower toward the bottom and front of the unit.
Plug the meat probe as shown in Fig. 13-1. Carefully run the wire (use
protective gloves) behind the smoker door. This will allow for the door to
be closed while the meat probe is inserted into food inside of the smoker.
The meat probe is designed to be left in the food with the door
closed in average "smoking" temperatures. DO NOT leave the
meat probe inside of the smoker when temperatures exceed 350°F.
(run wire
from behind)
(Max reported
meat probe
temperature
shown)
“P” indicates
meat probe
reading
Auto Off ˚C/˚F
ON/OFF Temp Timer
Press and hold to turn thermometer on or off.
Press any button to turn backlight on for 5 seconds
Displayed when
timer running
“1” indicates
oven reading
Auto Off ˚C/˚F
ON/OFF Temp Timer
Press once to start/stop temp. alternation between probe and oven or
return to temp. display mode from another mode.
Fig. 13-2
212˚F
P 104.0˚F
Fig. 13-3
275˚F
1 212.0˚F
Alarm set temp.
Actual temp.
(displays as
dashes when
out of range)
Start
/Stop
Set
Set
Set alarm temp.
Actual temp.
(displays as
dashes when
out of range)
Start
/Stop
Set
Set
Fig. 13-1
Setting temperature alarm
Start
/Stop
Set
Set
Press
Digit
blinks
Press
repeatedly
or
Until
desired
digit
displayed
Start
/Stop
Set
Set
Press
Return to
temp. mode
Changing temperature units
(Celsius/Fahrenheit)
Temp
Hold
3 sec.
Display
shows C
or F
Press
Unit
changes
Temp
Press
Back to
temp.
display
Setting and starting the count-down timer
Timer
Hold
3 sec.
Displays
time
minutes
fl ashing
or
Press
repeatedly
Until
desired
numbers
displayed
Timer
Press
Displays
time
hours
fl ashing
Hours
Timer is
counting down
when colon is
blinking
Auto Off ˚C/˚F
ON/OFF Temp Timer
Press once to enter timer mode.
REV 1 - 1105090755
Fig. 13-4
3:30
Press to enter/exit set time mode.
Timer Mode
Count down
time.
Minutes
Start
/Stop
Set
Set
Press
or
repeatedly
Until
desired
numbers
displayed
Timer
Press
Numbers
stop
fl ashing
Press
Set
Colon
blinks
countdown
to alarm
starts
Note: Press any key to silence alarm when beeping.
Alarm will not sound if timer is turned off.
13
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Page 14
OPERATION SUMMARY
The operation section provides basic guidelines for
lighting and using your smoker. Cooking temperatures,
times, and methods may vary depending on personal
preference, weather conditions, etc.
The thermometer provides an overall, average temperature
reading. The temp. will slightly vary amongst the interior
of the smoker (top, center, bottom, sides, rear).
ADDING ADDITIONAL CHARCOAL / WOOD CHIPS
DURING COOKING
It is recommended that all charcoal and wood chips are
loaded into the chambers, as instructed in the PRE-HEATING,
SMOKING START UP & LOADING section. However, if
additional amounts are required during cooking; FIRST
COMPLETELY CLOSE THE AIR SHUTTERS, then add
carefully and with proper hand protection. Re-open the air
shutters as needed after done loading.
CAUTION: OPENING THE FIREBOX DOOR WILL
INTRODUCE A FLOW OF OXYGEN TO THE
CHARCOAL AND MAY CAUSE A FLARE-UP!
When opening the door; open slowly to carefully
allow heat and steam to escape. Use caution and
keep hands, face, and body at a safe distance.
OVERHEATING
Should the smoker temperature rise higher than the
desired cooking temperature; please follow these tips
to slowly reduce:
Whenever adding additional
charcoal / wood chips during
cooking; air shutters MUST
be completely closed.
Fig. 14-1
Latch on
second
notch to
crack door &
slowly reduce
temperature
• Completely close the two ash door air shutters. (If the
ash door air shutters are left closed for too long a
period; the fi re may completely turn out.)
• Completely close the chimneys.
• Fully open the front door air shutter.
If the smoker is high above the cooking temperature and a
quicker temperature reduction is neccesary;
• Crack open the door by setting the latches on the second
notch, as seen in Fig. 14-2.
Important: Use caution when handling as surfaces may
be HOT.
Fig. 14-2
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Page 15
POST-OPERATION
Once the cook is done and the food has been removed, please follow these post-operation instructions.
DO NOT LEAVE THE UNIT UNATTENDED WHEN IN USE.
1. Open the air shutters and chimneys completely.
2. Allow to burn completely. This will allow the charcoal and wood chips to be safely consumed.
3. Once the coals have completely burned out, allow suffi cient time for the coals and the smoker to completely
cool.
4. Remove all of the ashes from the ash compartment. To avoid the possibility of burns, wear (dry) protective
gloves. The charcoal and wood chip grids may be removed to assist in removing all of the ash. The ash
tray may also be removed. Properly discard of the ashes.
5. Clean your smoker thoroughly as instructed in the SERVICING AND CLEANING section.
6. Store the unit out of reach of children, in a well ventilated, dry place.
SMOKING TIMES AND TEMPERATURES
The below chart is provided for suggested smoking times and temperatures. The cook times are approximations
and may vary. Use the digital thermometer (and meat probe) to monitor the temperatures.
Meat type Smoking Temp.
Approximate Time
to Complete
Finished Meat
Internal Temp.
Brisket (Sliced) 225°F 1.5 hours/pound 180°F
Brisket (Pulled) 225°F 1.5 hours/pound 195°F
Pork Butt (Sliced) 225°F 1.5 hours/pound 175°F
Pork Butt (Pulled) 225°F 1.5 hours/pound 190-205°F
Whole Chicken 250°F 4 hours (approx.) 167°F
Chicken Thighs 250°F 1.5 hours 167°F
Chicken Quarters 250°F 3 hours 167°F
Whole Turkey 12# 240°F 6.5 hours 170°F
Turkey Leg 250°F 4 hours 165°F
Meat Loaf 250 - 300°F 3 hours 160°F
Spare Ribs 225 - 240°F 6 hours 172°F
Baby Back Ribs 225 - 240°F 5 hours 168°F
Smoked Corn 225°F 1.5 - 2 hours N/A
Smoked Potatoes 225°F 2 - 2.5 hours N/A
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Page 16
SERVICING AND CLEANING
ALWAYS ALLOW THE SMOKER TO COMPLETELY COOL
BEFORE ANY SERVICING / CLEANING. DO NOT SPRAY
ANY CLEANER OR LIQUIDS ON THE APPLIANCE WHEN
HOT.
Any components removed during servicing/cleaning
must be reinstalled, as previously instructed in this
manual, prior to future operation. CONTACT YOUR
DEALER FOR REPLACEMENT PARTS.
It is recommended that the smoker be cleaned after
each use.
INTERIOR CLEANING
1. Ensure the ash compartment is completely cleaned out
of all coals and ashes.
2. Wipe down the charcoal grid, wood chip grid, and ash
tray with a damp cloth.
3. Remove the cooking grids, drip collector, and drip tray.
Properly dispose of the drip tray grease. Wash all
items with warm, soapy water. Rinse well and dry.
4. Wipe down the entire interior of the smoker with a damp
cloth to remove any loose food particles. Dry thoroughly.
5. Wipe the door seal with a mild degreaser to remove
any grease. This will help maintain a proper seal.
STAINLESS STEEL CARE
Stainless steel surfaces when exposed to temperatures
produced by the cooking process will change color. The
stainless steel will change color from silver to brown and
blue. This can be removed by using Fire Magic Stainless
Steel Cleaner (3581-1).
Thermometer
removed
Wipe with
Fig. 16-1
Fig. 16-2
grain
Battery
holder
removed
Clean your smoker by fi rst using Fire Magic Barbecue and
Grill Cleaner (part #3580-1) to remove grease and dirt. Always
wipe with the grain (See Fig. 16-1). Next, use Fire Magic
Stainless Steel Cleaner (3581-1) to restore the stainless
steel color. Finish by wiping your unit down using Fire Magic
Polish Wipes (3586-1).
If your smoker is located in a seaside (salt air) or poolside
(chlorine) location, it will be more susceptible to corrosion
and must be maintained/cleaned more frequently. Do not
store chemicals (such as chlorine or fertilizer) near your unit.
Due to the nature of stainless steel, surface iron oxide
deposits may appear. Do not be alarmed – these deposits
are removable with stainless-steel cleaner through prompt
and periodic maintenance. If not attended to promptly,
permanent pitting may occur.
REPLACING THERMOMETER BATTERIES
Remove the thermometer from the its compartment by slightly
sliding it to the left, then lifting the right side outward until
it clears the compartment. Locate and pull out the battery
holder, and replace the 2 old AA batteries (see Fig. 16-2).
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ACCESSORIES
ACCESSORY DRAWER (optional)
The smoker may be ordered equipped with a base drawer,
or retro-fi tted with the drawer (model #24-SMB) at a later
time. The drawer provides for convenient storage and is
designed to be installed directly below the smoker. Reference
Fig. 17-1 for a base drawer installed.
To remove the drawer; pull it completely out. Release the
drawer from the drawer slides by pressing the black lever
down on the right side, and up on the left side.
To re-attach the drawer; extend the drawer slides completely
and align the drawer into the slides, pushing the drawer
closed. Open the drawer to verify that it has locked in place.
Contact your local dealer for ordering information.
Fig. 17-1
Fig. 17-2
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Page 18
NOTES PAGE
Please use this page to record any information about your unit that you may want to have at hand.
REV 1 - 1105090755
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TROUBLESHOOTING
If you have trouble with this smoker, please use this list to identify the problem. By trying one or more of the
solutions to the possible cause, you should be able to solve the problem. If this list does not cover your present
problem, or if you have other diffi culties with the smoker, please contact your local Fire Magic dealer or visit our
web site at www.rhpeterson.com.
PROBLEM POSSIBLE CAUSE CORRECTION
Thermometer
does not
turn on or is
malfunctioning
Smoker
temperature
higher than
desired cooking
temperature
1. Low or dead batteries 1. Replace batteries.
1. Overheating
1. Follow the steps in the OVERHEATING
section of this manual to slowly reduce
temperature.
Smoker
temperature
lower than
desired cooking
temperature
1. Under heating
1a. Ensure ash door air shutters are fully
open. ALLOW SUFFICIENT TIME FOR
TEMPERATURE TO RISE.
If 1a. does not resolve the issue;
1b. COMPLETELY CLOSE THE ASH DOOR
AIR SHUTTERS. Then, carefully add
additional charcoal to the charcoal chamber.
Be sure to close the charcoal door when
done. Re-open the air shutters as needed
after done loading and the charcoal door
is closed.
NEVER ADD LIGHTER FLUID.
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Page 20
WARRANTY
LIFETIME WARRANTY - Fire Magic® cast stainless-steel burners, stainless-steel rod cooking grids, and stainless-steel housings are
warranted for as long as you own your Fire Magic® grill.
FIFTEEN-YEAR WARRANTY - Fire Magic® cast brass burners, brass valves, backburner assemblies (except ignition parts), and
manifold assemblies are warranted for 15 years from the date of purchase of your Fire Magic® grill.
THREE-YEAR WARRANTY - Fire Magic® sideburners and all other Fire Magic® grill components (except ignition and electronic
parts) are warranted for three (3) years from the date of purchase of your Fire Magic
Fire Magic® ignition systems (excluding batteries), electronic components (including lights and thermometers), and accessories are
warranted for one (1) year from date of purchase.
PLEASE KEEP A COPY OF YOUR SALES SLIP FOR PROOF OF PURCHASE
This warranty applies to the original purchaser and to single family residential use only. It commences from date of purchase, and is valid only with
proof of purchase.
This warranty does not cover parts becoming defective through misuse, accidental damage, electrical damage, improper handling, storage, and/or
installation. Product must be installed (and gas must be connected) as specifi ed in the instructions or operator’s manual, by a qualifi ed professional
installer. Accessories, parts, valves, remotes, etc., when used must be Peterson Co. product.
This warranty does not apply to rust, corrosion, oxidation, or discoloration, unless the affected component becomes inoperable. It does not cover
labor or labor-related charges.
This warranty specifi cally excludes liability for indirect, incidental, or consequential damages. Some states do not allow the exclusion or limitation of
incidental or consequential damages, so the above exclusion may not apply to you. This warranty gives you specifi ed legal rights, and you may have
other rights that may vary from state to state.
For additional information regarding this warranty, or to place a warranty claim, contact the R.H. Peterson dealer where the product was purchased.
®
grill.
TO REGISTER YOUR PRODUCT ONLINE GO TO: WWW.RHPETERSON.COM,
AND CLICK ON PRODUCT REGISTRATION. THANK YOU FOR YOUR PURCHASE.
Quality Check Date:_________________
Burner Orifi ces Nat. L.P. Leak Test: ___________ Model#: ___________________
Main: ____ ____ Burn Test: ___________ Serial#: ___________________
Other: ____ ____ Gas Type:
Model#: ____________________ Serial#: _____________________
Inspector: ___________ Workmanship Inspection: ________
Nat. / L.P. Air Shutter: ___________________
Inspector: ___________________
Robert H. Peterson Co. • 14724 East Proctor Avenue • City of Industry, CA 91746Robert H. Peterson Co. • 14724 East Proctor Avenue • City of Industry, CA 91746
20
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