Kalamazoo K-SMOKE-36, K-SMOKE-42-R-PW, K-SMOKE-42-R-PB, K-SMOKE-42-R-NT Use & Care Guide
Kalamazoo Smoker Cabinet
USE AND CARE GUIDE
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Important Safety Warnings
This appliance is FOR OUTDOOR USE ONLY. It is not to be used inside a garage, other building or
any type of enclosed area.
Do not use below overhead combustible surfaces.
Do not use on combustible decks or other surfaces.
WARNING: Failure to follow the information in this Use and Care Guide exactly may result in fire,
causing property damage, personal injury or death. Read and follow all warnings and instructions
before assembling and using the appliance.
WARNING: This appliance is not intended to be installed in or on a boat or recreational vehicle.
WARNING: CARBON MONOXIDE HAZARD
Burning charcoal inside can kill you. It gives off toxic carbon monoxide fumes,
which have no odor and can cause death without adequate ventilation.
NEVER burn charcoal inside homes, vehicles or tents for any reason.
WARNING:
Do not store or use gasoline, propane cylinders or other flammable vapors or
liquids in the vicinity of this smoker.
WARNING:
Surfaces of the smoker may become hot during use. Use caution.
IMPORTANT: Damage caused by a failure to heed the warnings or follow the
safety instructions and practices described in this Use and Care Guide is not
covered by the warranty.
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This Use and Care Guide contains
important information necessary
for the proper assembly and safe
use of the smoker.
Read and follow all warnings and
instructions before assembling and
using the smoker.
Follow all warnings and
instructions when using the
smoker.
Keep the Use and Care Guide for
future reference.
Thank you for choosing Kalamazoo Outdoor
Gourmet cooking equipment.
Because of the high performance nature and
unique design of the Kalamazoo Smoker
Cabinet, we recommend familiarizing
yourself with this book before using your
smoker for the first time. Your Use and Care
Guide contains important safety information
as well as helpful guidance for successful
cooking experiences and care. Following the
guidance of this book will help ensure many
years of outdoor cooking enjoyment.
Should you ever have any questions about cooking
with or caring for your smoker, we are here to help.
Contact Kalamazoo Outdoor Gourmet Customer
Service at:
1.800.868.1699
or
customerservice@KalamazooGourmet.com
Please have your model number and serial number
ready or include it in your email.
Model Number
F K-SMOKE-36
F K-SMOKE-42-R-PW
F K-SMOKE-42-R-PB
F K-SMOKE-42-R-NT
Serial Number
Version 13.08.2019
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Table of Contents
Safety Information 5
Anatomy of the Smoker 9
Operation 15
Safely Opening the Fire Door 17
Safely Using the Ash Pan 17
Lighting the Smoker 18
Season the Smoker Before First Use 20
Cooking in the Smoker 21
Using the Pit Computer 22
Recipes 25
Installation and Dimensions 43
Product Care 51
Packing List 55
About Kalamazoo Outdoor Gourmet 59
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Safety Information
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Safe Operation
WARNING: When in use, portions of your smoker get hot enough to cause severe burns.
Children and pets should never be left alone or unattended in the area where the smoker is
being used. Never allow children to sit, stand or play on or around the smoker.
IMPORTANT: Improper use or installation is dangerous. Because this smoker produces
intense heat, the risk of accidents or potential injuries is increased. Extreme care must be
taken. Carefully follow all instructions, including the following:
To reduce the risk of fire, burns or other injury, read this Use and Care Guide thoroughly. Begin by ensuring
proper installation and servicing. Do not repair or replace any part of the smoker cabinet yourself unless
it is specifically recommended in this Use and Care Guide. All other service must be carried out by a
qualified technician.
Do not operate the smoker under an unprotected combustible construction. Use only in a well-ventilated
area. The smoker is for outdoor use only.
Only use the smoker on a hard, level, non-combustible surface that is capable of safely supporting the
smoker’s weight.
Never allow children to operate the smoker. Do not store items of interest to children in, on or around
the smoker.
Do not leave the smoker unattended when in use.
When lighting the smoker, always pay close attention to what you are doing.
Always use dry protective gloves when working with hot surfaces or cooking tools: moist or damp gloves
may cause steam burns. Never use a towel or bulky cloth in place of gloves. Do not let pot holders touch
hot portions of the smoker or allow them to get near the open flame.
Always make sure the charcoal chute door is completely closed and sealed in order to maintain control of
the charcoal fire. If the charcoal chute door is open, or even partially open, the charcoal fire will have too
much airflow and will become extremely hot.
When the smoker is hot, do not touch the fire door or adjacent surfaces, any part of the food chamber
interior or any surface near the charcoal chute door or chimney. These areas become extremely hot and
may cause severe burns.
Keep all electrical cords away from the hot surfaces of the smoker.
Use only with a GFI protected circuit. Use only extension cords approved for outdoor use.
Do not obstruct any of the openings on the smoker, including the louvered door, or otherwise obstruct the
flow of combustion and ventilation air. See installation clearances specifications for proper installation.
Make sure that no combustible materials, including dry leaves or other yard debris, are underneath the
smoker. If toe kicks are installed, remove the toe kicks and clean out the area below the smoker before use.
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Allow sufficient time after each use for the fire to die and ashes to cool completely before cleaning.
Be sure the smoker is completely cool before using any aerosol cleaner on it or near it. The chemical used
for aerosol propellant could ignite in the presence of heat.
Do not heat unopened food containers in the smoker. The build up of pressure resulting from the heat may
cause the container to burst.
California Proposition 65 Warning:
The burning of charcoal and wood cooking fuel generates some by-products that
are on the list of substances which are known by the State of California to cause
cancer or reproductive harm. California law requires businesses to warn customers of
potential exposure to such substances. To minimize exposure to these substances,
always operate the smoker according to this Use and Care Guide and ensure you
provide good ventilation.
Smoker Cabinet Location
The built-in version of the Kalamazoo Smoker Cabinet is designed for installation into noncombustible outdoor structures. Do not install into combustible cabinetry or surrounds.
Choosing a Location: This smoker is for outdoor use only.
Do not place the smoker where it is likely to be bumped into or inadvertently touched by passers by. The
exterior surfaces of the smoker cabinet can become hot.
Minimum clearance between sides/back of unit and any combustible construction is 6 inches.
Never locate the smoker in a building, breezeway, shed or other such enclosed areas.
The smoker is not intended to be installed in or on a boat or recreational vehicle.
IMPORTANT: The smoker cabinet is only for use with heat-resistant
countertops. See installation instructions for additional information.
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Anatomy of the Smoker
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Anatomy of the Kalamazoo Smoker Cabinet
1. CHARCOAL CHUTE DOOR: The charcoal is loaded into the charcoal chute through the charcoal chute
door. Once the smoker has been started, the charcoal chute door must remain closed and tightly sealed.
You will notice the door is held closed by very strong magnets.
2. CHARCOAL CHUTE DOOR GASKET: The charcoal chute door gasket seals the charcoal chute. A good seal
is critical to proper smoker cabinet operation. Inspect the gasket occasionally to maintain proper function.
The gasket is easily replaced without the need for special tools.
3. CHARCOAL CHUTE: Up to seven pounds of charcoal can be loaded into the charcoal chute as fuel for
the fire. Only charcoal should be placed in the charcoal chute. We recommend all natural hardwood lump
charcoal.
4. CHIMNEY AND DAMPER: Smoke exits the pit through the chimney. The damper should be fully open
when the smoker is in use. Adjusting the damper will have very little, or no, effect on pit temperature.
Close the damper to shut down the pit, and to keep it sealed when not in use.
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5. FIRE DOOR: The insulated fire door opens and closes using a four-bar linkage. The fire door should remain
tightly closed when the smoker is in use. Ensure no charcoal or other debris on the floor of the cabinet
interferes with closing the door fully. Wear insulated protective gloves when operating the fire door.
6. FIRE DOOR GASKET (NOT SHOWN): The gasket on the back of the fire door helps contain the heat of the
fire, and is important to managing the airflow.
7. BALL VALVE: The ball valve is mounted to the fire door. The valve is closed when the valve handle is
vertical. The valve is open with the valve handle is horizontal. Wear insulated protective gloves when
operating the ball valve.
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8. FIRE CHAMBER: The fire chamber is behind the fire door and is the area where the charcoal is burning.
9. FIRE DOOR LATCH: When the fire door is raised into the open position, the fire door latch keeps it from
closing. Release the latch to close the fire door. Wear insulated protective gloves when operating the fire
door latch. Always hold onto the door with one hand while releasing the latch with the other hand.
10. FIRE GRATE: Charcoal in the charcoal chute rests on the fire grate. Ensure the fire grate is in position
before loading charcoal.
11. ASH PAN: The ash pan collects the ash from the burning charcoal above. Wood chunks (not chips) are
placed in the ash pan to generate smoke. Use insulated protective gloves and the ash pan tool when
handling the ash pan.
12. ASH PAN TOOL: The ash pan tool is used for handling the hot ash pan. Wear insulated protective gloves
when working with the ash pan and tool. For convenience, the ash pan tool hangs on the computer
bracket when not in use.
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13. SMOKE TUBE: The smoke tube connects the fire chamber to the cooking area, transferring heat and
smoke into the pit.
14. HEAT DIFFUSER: The heat diffuser distributes heat and smoke within the pit. Ensure the heat diffuser is
pushed all the way into the pit and is touching the back wall.
15. GREASE PAN: The grease pan collects drippings inside the pit. Clean the grease pan after every cooking
session in order to avoid the potential of grease fires inside the pit.
16. PIT SHELVES: Three stainless steel pit shelves are included. Food is placed directly onto the shelves for
smoking. The shelves are adjustable.
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17. PIT DOOR: The insulated pit door helps maintain the efficiency of the smoker.
18. PIT DOOR GASKET (PREVIOUS PAGE): The pit door gasket seals the pit. Inspect the gasket occasionally to
maintain proper smoker operation. The gasket is easily replaced without the need for special tools.
19. VENTILATED DOOR: The ventilated door covers the fire side of the smoker cabinet. The louvers ensure
proper airflow during use. On particularly hot days, we recommend leaving the door open while smoking.
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20. COMPUTER BRACKET: The pit computer can be mounted to the computer bracket while the smoker is in
use. The ash pan tool also hangs from the computer bracket to keep it close at hand.
21. PIT COMPUTER: The pit computer is used to monitor and control the temperature of the smoker pit.
22. PIT COMPUTER AC ADAPTER: The power adapter for the pit computer mounts into a bracket at the
bottom of the cabinet.
23. EXTENSION CORD OPENING: Use an outdoor-rated, single-plug extension cord, connected to a GFI
outlet, to power the pit computer. Route the end of the extension cord up through the floor of the smoker
to connect to the pit computer’s AC adapter.
24. CORD GUARD: The removable cord guard helps protect the extension cord and pit computer AC adapter
from inadvertent contact with the hot ash pan.
25. PIT COMPUTER BLOWER: The blower mounts into the end of the ball valve to supply fresh air to the fire.
The blower connects to, and is controlled by, the pit computer.
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26. BLOWER DAMPER: The blower damper limits the air supplied to the fire, particularly when the blower is
not blowing. The damper should be fully open when starting the pit, but can be partially closed to limit the
pit temperature while smoking.
27. PIT TEMPERATURE PROBE: The pit temperature probe is needed to monitor the temperature of the pit.
The alligator clip connects to a pit shelf, and the other end plugs into the pit computer. It is important to
ensure the probe end inside the pit is not in contact with any food. It is also important to ensure the plug
end is pushed fully into the appropriate jack on the pit computer.
28. FOOD TEMPERATURE PROBE: The food temperature probe is included with the smoker, but is optional in
use. The food temperature probe is inserted inside food to monitor the internal temperature. As with the
pit temperature probe, it is important to ensure the plug end is pushed fully into the appropriate jack on
the pit computer.
29. CABLE MANAGEMENT CLIPS: Clips are located inside and on the face of the smoker for your
convenience. Using the clips can help ensure that temperature probe wires do not interfere with a proper
seal of the pit door, or with operation of the fire door.
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Operation
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How Does the Smoker Work?
The Kalamazoo Smoker Cabinet is a sophisticated, gravity-fed charcoal smoker. The heat comes from a real
charcoal fire, and flavorful smoke comes from just a few wood chunks. The smoker is extremely efficient
because it is a sealed and insulated system. Just seven pounds of charcoal will keep the pit at 225°F for up to
16 hours.
It is called a gravity-fed smoker because of the way the charcoal fire replenishes itself. The charcoal loaded
into the charcoal chute rests on a fire grate at the bottom of the chute. Slightly above the fire grate, the smoke
tube directs heat and smoke from the fire chamber into the pit. Because the smoker is a sealed system, only
the charcoal that is below the top of the smoke tube has the oxygen it needs to burn. As the charcoal burns,
more charcoal slides down the chute to take its place.
To generate more flavorful smoke, large, dry chunks of hardwood are placed in the ash pan below the fire
grate. Glowing embers from the charcoal fire fall onto the wood chunks to make them smolder. The larger the
chunks, the better. Do not use wood chips, pellets or sawdust in the ash pan. Do not mix wood in with the
charcoal.
The sophisticated pit computer manages the temperature of the pit. A thermocouple probe monitors the
temperature inside the pit, and the computer stokes the fire by activating the blower in order to maintain the
temperature you have selected on the computer. The charcoal fire burns hotter when the blower is active.
IMPORTANT NOTE: The pit computer and blower can only make the pit temperature hotter, it
cannot lower the temperature of the pit. After the pit reaches the desired temperature, we recommend
closing the blower damper half way. You will find the pit will have a “natural” temperature during any
given smoking session. This is the temperature the pit maintains without the blower in operation.
Restricting the airflow by closing the damper will lower this natural temperature and cause the blower
to be more active. It is desirable to adjust the damper so that the natural temperature is lower than
desired pit temperature.
Tips for Success
Read this entire owner’s manual before using your smoker.
Close the fire door before loading charcoal to prevent charcoal from spilling out the front at the
bottom of the chute.
Use all-natural hardwood lump charcoal for fuel. Do not mix wood into the charcoal load.
Load only the amount of charcoal needed for this smoking session (see additional details in this
section of the owner’s manual).
Make certain the ball valve, blower damper and chimney damper are all fully open before lighting your
smoker.
Set up the pit computer, including the power supply, blower connection and probe connection(s), and
set the desired pit temperature, before lighting your smoker.
Preheat the pit for a full hour so that the entire pit chamber is evenly heated before adding food.
Use large, dry hardwood chunks to generate the smoke. Place two chunks at a time in the ash pan.
Load the first chunks 10 minutes before putting food into the pit. Replace the chunks every 45 to 60
minutes.
Always wear protective insulated gloves when working with the ball valve, fire door or ash pan.
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Working with the Fire Door and Ash Pan
Safely Operating the Fire Door
Wear protective, dry, insulated gloves when
touching the fire door or ball valve.
To open the door, smoothly lift up the ball
valve (not the handle) with a gloved hand. Lift
all the way until the fire door is caught on the
fire door latch.
NEVER open or close the fire door
by grabbling onto the blower. Always
hold onto the brass ball valve directly.
Always check the floor of the cabinet in front
of the fire door opening, and remove any
coals or debris that might interfere with a
proper seal on the closed fire door.
To close, use one gloved hand to hold the
ball valve securely. Use the other gloved hand
to lift up on the fire door catch and release
the door. Lower the door down to the closed
position.
Gently push down on the ball valve after
closing the door to ensure the fire door is
tightly sealed over the fire chamber.
Safely Handling the Ash Pan
The ash pan tool is designed to help you safely pull
the ash pan out of the firebox to add wood. We have
provided a convenient slot to hang the ash pan tool
from the computer bracket inside the cabinet. This
keeps it close-at-hand when needed.
Wear protective, dry, insulated gloves when working with the ash pan.
With the fire door open, insert the 90° hook on the end of the ash pan tool through the slot in the
front of the ash pan so that the flat face of the ash pan tool rests flush against the face of the ash pan.
Lift the ash pan out of the fire chamber to add wood chunks.
If you need to set the ash pan down, be sure to set it on a fireproof surface that will not be
damaged or discolored by heat. The ash pan can be extremely hot when the smoker is in use.
If you set the ash pan down, remove the ash pan tool from the ash pan. The weight of the
handle on the ash pan tool can be enough to cause the ash pan to tip over, spilling hot coals.
If you want to empty the ash pan while it contains hot coals or fresh ash, do so only into an
appropriate ash bucket designed to safely contain hot coals.
Use the ash pan tool to return the ash pan to the fire chamber.
Hang the ash pan tool from its designated slot on the computer bracket. Remember, the tool can
remain hot for some time after using it with the ash pan.
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Before Lighting Your Smoker Each Time
1. Ensure the smoker is clear of combustible materials, liquids, gasses and vapors, including alcohol,
gasoline, aerosol containers and dry goods. Keep electrical cords from being in contact with hot areas
of the smoker.
2. Safely dispose of any ash in the ash pan, and reposition the empty ash pan behind the fire door.
3. Do not use the smoker with overly loose-fitting clothing, especially loose sleeves that may come in
contact with the hot surfaces.
4. Have protective insulated gloves ready and available.
5. Fully open the chimney damper, blower damper and ball valve.
6. Connect the pit computer, blower and temperature probe(s). Ensure that cables do not interfere with
proper sealing of the pit door or operation of the fire door. Set the desired pit temperature.
Lighting Methods (READ ALL THREE METHODS)
The first two methods require the charcoal chute to be empty before you begin. We recommend only loading
as much charcoal as is needed for each smoking session. After the food is finished cooking, allow the smoker
to continue to burn until all the charcoal has been consumed and the fire dies on its own. However, do not
leave the smoker unattended while it is still in operation. The benefits of consuming all of the charcoal every
time you run the smoker are as follows:
You will always be starting with a fresh, dry load of charcoal. Charcoal left unused in the smoker for
long periods of time can accumulate excessive moisture, making it difficult to light and less effective
for cooking.
The first two methods listed below for starting the fire are easier than the methods used for starting a
fire with an existing charcoal load.
Lighting Method One, Empty Charcoal Chute:
1. Follow steps one through six for “Before Lighting Your Smoker.”
2. Loosely crumple 4 individual sheets of newspaper and drop them into the charcoal chute. Make sure
they cover the fire grate at the bottom of the chute.
3. Close the fire door to keep charcoal from spilling out.
4. Load enough charcoal for this smoking session. Seven pounds of charcoal (a full load) will run for up to
16 hours with the pit temperature set to 225°F.
5. Leave the charcoal chute door open.
6. Open the fire door.
7. Use a torch or lighter wand to ignite the crumpled newspaper through the fire grate.
8. Monitor the fire for 5 minutes. The charcoal should be glowing with a well-established fire from the
newspaper and the added airflow of the charcoal chute door being open.
9. Close the charcoal chute door and check for a good seal all the way around. Never leave the charcoal
chute door open for more than 5 minutes.
10. Check to make sure nothing is on the floor of the cabinet in front of the fire chamber that might keep
the fire door from sealing properly, then close the fire door.
11. Confirm the computer is set and connected properly, and the ball valve, blower damper and chimney
damper are all fully open. Pre-heat for one hour.
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