Grizzly H6256 User Manual

The 20lb. Meat Smoker (Figure 1) will handle 20lbs. of sausage using 35-38mm casings and has the capacity of smoking two hams and two pork shoulders simultaneously.

Instructions

1. Place the thermometer in the door and

preheat the smoker to 190˚F with the vent closed. When 190˚F is reached, load the sausage links into the smoker. The tempera ture will drop once loaded.

2. Dry the sausages in the smoker for 30–45 minutes.

3. Carefully open the smoker door and place the sawdust pan (filled with sawdust) on the heater element as shown in

Figure 2.

Model H6256 20 lb.

Meat Smoker

Figure 1. Model H6256 20lb. Meat Smoker.

Smokestack

Door

4. When smoke begins to come out of the smokestack, lower the temperature to 170˚F. The internal temperature of the meat needs to be at least 154˚F.

5. Smoke the sausages for at least eight hours.

6. Turn the smoker OFF, and carefuly remove the sausages.

7. Place the sausages into a refrigerator.

NOTE—All cook times and temperatures are

general and differ from meat types, fat content and sausage size. Research credible sources for techiniques and recipes before using your smoker.

165–

Cleaning & Sanitizing

1. Unplug the meat smoker!

Sawdust

Pan

Figure 2. Smoker door, smokestack, and

sawdust pan.

Always be as thorough as possible when cleaning and sanitizing components. Any parts exposed to raw meat may harbor or develop bacte ria causing illness or death.

2. Scrub the shelves, wooden dowels and saw-

dust pan with a sanitizing agent before and after every use, then rinse, dry and return to the smoker.

3. Scrub the inside of the smoker with a sanitiz-

ing agent and wipe all grease and residue buildup.

1. DO NOT touch hot surfaces with bare hands.

2. DO NOT put the cord, plug or heating element in water or other liquid.

3. UNPLUG the smoker before cleaning & sanitizing, and when not in use.

4. WAIT until the smoker has completely cooled before removing components.

Model H6256 Parts List (Figure 3)

REF PART # DESCRIPTION

1 PH6256001 SMOKESTACK 2 PH6256002 CABINET 3 PH6256003 THERMOMETER 4 PH6256004 SAWDUST PAN 5 PH6256005 HEATER 6 PH6256006 HEATER BRACKET 7 PH6256007 CABINET BRACKET 8 PH6256008 POWER CORD 9 PH6256009 NUT 10 PH62560010 SCREW 11 PH62560011 WIRE SHELF 12 PH62560012 WOODEN DOWEL 13 PH62560013 TEMP SWITCH

When cleaning with sanitizers, always follow the man ufacturer's recommenda tions. Never use products that cause exposed surfac es to render meat unsafe for consumption. Failure to follow this warning may lead to sickness or death!

Figure 3. Model H6256 parts breakdown.

Always fully cook/dehydrate/smoke all raw meat products. Raw meat harbors bacteria that causes illness or death.

Like all Grizzly products, the Model H6256 20 lb. Meat Smoker is covered by a one year warranty. Should any problems arise please call our cus tomer service center at (570) 546-9663 or e-mail

techsupport@grizzly.com.

us at

WARNING: NO PORTION OF THIS MANUAL MAY BE REPRODUCED IN ANY SHAPE

OR FORM WITHOUT THE WRITTEN APPROVAL OF GRIZZLY INDUSTRIAL, INC.

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