Landmann Vinson 200 480511 Assembly And Operating Manual
Vinson 200
Version: 480511
DateD: #2018
eDition: 12/17li
1E n
Assembly and operating manual
PLEASE READ ALL RULES FOR SAFE OPERATION AND FOOD SATETY BEFORE USING.
!
Français p. 23
Español p. 46
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READ FIRST! RULES FOR HEAVY-DUTY
BARREL SMOKER SAFE OPERATION.
FOOD SAFETY
HARDWARE AND PART LISTING
CARBON MONOXIDE HAZARD!
BURNING WOOD OR CHARCOAL
PRODUCES CARBON MONOXIDE,
WHICH HAS NO ODOR AND CAN
CAUSE DEATH IF BURNED IN ENCLOSED AREAS. NEVER BURN WOOD
OR CHARCOAL INSIDE HOMES,
VEHICLES, TENTS OR ANY OTHER
ENCLOSED AREAS.
Fuels used in wood or charcoal
burning appliances, and the products of combustion of such fuels,
can expose you to chemicals
including carbon black, which is
known to the state of the California to cause cancer, and carbon
monoxide, which is known to the
state of the California to cause
brith defects or other reproductive harm. For more information
go to: www.P65Warnings.ca.gov.
• THE SMOKER IS FOR OUTDOOR USE ONLY!
• DO NOT USE WITHOUT THE ASH TRAY IN PLACE.
• DO NOT REMOVE THE ASH TRAY IF IT CONTAINS HOT COALS.
• KEEP THE SMOKER A MINIMUM OF 10 FT. AWAY FROM BUILDINGS,
STRUCTURES, ANY FLAMMABLE ITEMS AND VEHICLES.
• NEVER USE THE SMOKER UNDER COVERED PORCHES, AWNINGS, LOW
HANGING TREE BRANCHES, TRELLIS, OR OVERHANGS OF ANY KIND.
• NEVER USE INSIDE ENCLOSED AREAS SUCH PATIOS, GARAGES,
ENCLOSED ROOMS, BUILDINGS OR TENTS.
• ALWAYS USE THE SMOKER ON A HARD, STABLE AND LEVEL SURFACE.
• THE SMOKER IS FOR ADULT USE ONLY.
• WARNING! NEVER USE GASOLINE, ALCOHOL OR VOLATILE FLUIDS TO
START OR RESTART FIRES. USE CHARCOAL LIGHTER FLUID ONLY TO
START CHARCOAL. READ AND FOLLOW CHARCOAL LIGHTER FLUID
MANUFACTURER INSTRUCTIONS CLOSELY.
• KEEP CHILDREN AND PETS AWAY WHILE THE SMOKER IS BEING USED.
• MITTENS OR GLOVES WILL BE NEEDED TO OPEN THE LIDS AS SURFACES
WILL BE HOT.
• MOST SURFACES OF THIS SMOKER BECOME HOT, USE CAUTION.
• DO NOT MOVE THE SMOKER WHILE IT IS BEING USED.
• DO NOT LEAVE UNATTENDED AT ANY TIME WHILE IN USE.
• DO NOT USE IN WINDY CONDITIONS.
• USE CAUTION WHEN OPENING THE LID AS HOT STEAM OR A FLARE UP
COULD CAUSE BURNS.
• BEFORE EACH USE, MAKE SURE THE SMOKER IS IN GOOD WORKING
CONDITION.
• FOR LONGER PRODUCT LIFE, KEEP THE WOOD FIRES TO A RESPECTABLE
SIZE, DO NOT OVERLOAD.
• DO NOT ALLOW CHARCOAL TO COME IN CONTACT WITH THE SMOKER
SIDES.
• ALLOWING THE CHARCOAL TO CONTACT THE SMOKER SIDES
• WILL GREATLY REDUCE THE LIFE OF THE METAL AND THE FINISH.
• DO NOT ALTER THE SMOKER IN ANY WAY.
• DO NOT USE THE SMOKER UNTIL IT IS COMPLETELY ASSEMBLED WITH
ALL PARTS SECURELY TIGHTENED.
• DO NOT STORE FLAMMABLE ITEMS ON THE BOTTOM SHELF.
• DO NOT USE WITHOUT A GREASE CAN IN PLACE.
• THE FRONT SHELF CAN HOLD 10 LBS. SAFELY, DO NOT PUT MORE THAN
10 LBS. ON THE FRONT SHELF.
• DO NOT LEAN OR PUSH DOWN ON THE SHELVES.
• USE CAUTION AFTER THE FIRE HAS BEEN EXTINGUISHEDSURFACES WILL
REMAIN HOT FOR SOME TIME.
• BE SURE ALL COALS ARE COLD BEFORE DISPOSING.
• DISPOSE OF COALS PROPERLY.
• THE SMOKER MUST BE COMPLETELY COOLED OFF AND ALL EMBERS
MUST BE EXTINGUISHED BEFORE ANY COVER CAN BE USED.
• RAW MEAT AND POULTRY HAS TO BE KEPT SEPARATE FROMREADY TO
EAT FOOD.
• USE CLEAN PLATTERS AND UTENSILS FOR HANDLING COOKED FOODS.
• COOK POULTRY AND MEATS THOROUGHLY TO KILL BACTERIA.
• USE INSTANT-READ THERMOMETER TO ENSURE PROPER INTERNAL
FOOD TEMPERATURES.
• KEEP PREPARED FOOD AND LEFTOVERS REFRIGERATED.
• WASH HANDS, UTENSILS AND SURFACES WITH SOAP AND HOT WATER
PRIOR TO AND AFTER HANDLING RAW MEAT AND POULTRY.
When unpacking the smoker from the carton, make sure you find and
become familiar with all the parts listed below. Use caution as some parts
may have sharp edges.
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10
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22 23 24
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35
36
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11
12
13
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15
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M6x12
27x
M6x45
12x
M12
2x
A B
C
D
M6x16
6x
M6
37x
E
M6
4x
F
Φ6
2x
G
4
1.
2.
3.
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15
12
21
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24
24
12
21
14
16
C
E
C
E
M6x12 4x
Tools needed:
Phillips screwdriver
Adjustable wrench
M6 4x
5
4.
5.
A
E
M6x45 8x
M6 8x
22
13
26
A
E
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6.
7.
25
25
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D
D
M12 2x
7
8.
9.
10.
C
A
E
E
M6x12 2x
M6x45 4x
M6 2x
M6 4x
C
E
E
A
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19
10
19
8
11.
12.
19
38
9
19
7
8
C
C
E
E
C
C
E
E
M6x12 4x
M6x12 4x
M6 4x
M6 4x
9
29
30
29
31
31
34
G
E
E
E
B
C
13.
14.
15.
B
C
G
E
E
E
M6x16 6x
M6x12 1x
Φ6 2x
M6 6x
M6 2x
M6 1x
10
16.
17.
18.
C
C
M6x12 2x
M6x12 4x
C
C
31
19
19
31
31
11
20.
21.
C
M6x12 2x
C
C
E
26
29
32
33
19.
C
E
M6x12 2x
M6 2x
12
6
5
18
17
18
19
C
22.
23.
24.
C
M6x12 2x
13
25.
26.
27.
F
M6 4x
F
27
28
37
14
20
11
1
1
10
28.
29.
30.
15
31.
2
3
4
36
35
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Prior to the first use, follow these 3 steps to cure the finish as well
as rid the smoker of paint odor.
STEP 1:
Remove all the cooking grates. Close the air vent and lightly coat ALL
INTERIOR surfaces with vegetable oil. This can be done by wiping the
vegetable oil on with a clean rag or with vegetable oil spray. Coat all
interior sides of the cooking chamber and offset smoker firebox. It is not
necessary to coat the charcoal or cooking grates for the cure process.
STEP 2:
Start the first fire with 1.1 lbs. of charcoal in the offset smoker firebox and
3.3 lbs. of charcoal in the cooking chamber. NEVER allow any charcoal to
touch any of the sides. Charcoal must be used for the curing process. Do
not use firewood or wood chunks. Adjust the vent and chimney damper to
full open. After the coals have ashed over, close the lids.
STEP 3:
Maintain the coals for 1 hour keeping the lids closed as much as possible.
The temperature gauge should be above 300° F degrees but not more
than 450° F. After 1 hour of heat, allow the smoker to cool completely
on its own.
IMPORTANT!
It is important not to scrape or rub any surface during the curing process.
The smoker is ready to be used after the cure process has been completed.
The smoker is ready to be used after the cure process has been
completed.
1. Pour the desired amount (3.3 lbs.) of charcoal onto the cooking
chamber charcoal grates.
2. Do not allow charcoal to come in contact with the sides.
3. Adjust the vent and chimney damper to full open and keep the lid
open.
4. Light charcoal according to the charcoal manufacturer instructions.
5. After the flames have disappeared from the charcoal (about 10-15
minutes), check to see that the charcoal has ashed over (turned gray)
and the initial starter odors are gone.
6. Adjust the charcoal or spread the charcoal evenly across the charcoal
grates if necessary.
7. The optimum cooking temperature is 300~350° F degrees. The vent
and chimney damper will need to be adjusted more open or more
closed for the desired temperature. The type charcoal and the climate
conditions can affect the grill temperature.
8. Carefully wipe the cooking grate surfaces with vegetable oil to keep
the food from sticking.
9. Add meat and food as desired to the cooking grates. Cook food to your
personal preference.
10. Add charcoal or wood as needed.
The fire is in the offset smoker firebox and the food is cooked in the
smoker chamber (main barrel). The smoke and indirect heat pass through
the opening between the offset smoker firebox and the smoker chamber.
Follow these steps for cooking with smoke and indirect heat. Note that
most food needs longer to cook (several hours) with this method. These
are the basic instructions.
1. Pour the desired amount (2.5 lbs.) of charcoal onto the offset smoker
firebox charcoal grate and light the charcoal according to the charcoal
manufacturer instructions. DO NOT ALLOW ANY CHARCOAL TO TOUCH
THE PANEL SIDES.
2. Adjust the vent and chimney damper to full open and keep the offset
smoker firebox lid open.
3. Light charcoal according to the charcoal manufacturer instructions.
4. After the flames have disappeared from the charcoal (about 10-15
minutes), check to see that the charcoal has ashed over (turned gray)
and the initial starter odors are gone.
5. Adjust the charcoal or spread the charcoal evenly across the charcoal
grates if necessary.
6. Now carefully add about 1-2 lbs. of wood chunks to the fire. Note! Keep
all wood chunks away from the firebox side panels. DO NOT ALLOW
ANY WOOD TO TOUCH THE PANEL SIDES. The best types of wood for
flavor and smoke are pecan, hickory and mesquite. The smoke will be
heavy at first and after a short while will burn with less smoke.
7. Carefully wipe the cooking grate surfaces with vegetable oil to keep
the food from sticking.
8. When the smoker chamber temperature reaches 220~250 degrees,
add meat and food as desired to the cooking grates. Cook food to your
personal preference.
9. Adjust the vent and chimney damper as needed to control the
temperature in the smoker chamber.
10. As a general rule, you will need to add more wood when the
temperature drops below 200 degrees. 1-2 lbs of wood will burn for
about 1 hour. Each pound of meat will take 1 hour to cook. These are
general rules and will vary depending on your actual conditions.
OPTIONAL:
If preferred, small wood chunks can be added to the charcoal at this time
for flavor and smoke. The smoke will be heavy at first and after a short
while will burn with less smoke. The temperature will spike when the
wood is first added. As a general rule, you will need to add more wood
or charcoal when the temperature drops below 250 degrees. Do not use
more than 3 or 4 wood chunks at a time. DO NOT ALLOW THE WOOD
CHUNKS TO TOUCH OR COME IN CONTACT ON ANY SIDE OF THE COOKING
CHAMBER.
IMPORTANT! CURE PROCESS
GRILL OPERATING INSTRUCTIONS
OFFSET SMOKER FIREBOX OPERATING INSTRUCTIONS
This grill becomes very hot and
possibly the handles. Use caution
working around the grill. Use mittens or oven gloves when opening
the lids or adjusting the vent or
chimney damper during use.
This smoker becomes very hot and
possibly the handles. Use caution
working around the smoker. Use
mittens or oven gloves when opening the lids or adjusting the vent
or chimney damper during use.
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Steaks & Roasts
Medium rare ...................................................................................................................... 145°F (63°C)
Medium ............................................................................................................................. 160°F (71°C)
Well done .......................................................................................................................... 170°F (77°C)
Bison
Medium Rare ..................................................................................................................... 145°F (63°C)
Medium ............................................................................................................................. 160°F (71°C)
Well Done ..........................................................................................................................170°F (77°C)
Lamb:
Medium Rare ..................................................................................................................... 145°F (63°C)
Medium ............................................................................................................................. 160°F (71°C)
Well Done ..........................................................................................................................170°F (77°C)
Ground Meats:
Beef, Pork .......................................................................................................................... 160°F (71°C)
Turkey ................................................................................................................................165°F (74°C)
Pork:
Medium ............................................................................................................................. 160°F (71°C)
Well Done ..........................................................................................................................165°F (74°C)
Poultry:
Chicken ............................................................................................................................. 165°F (74°C)
Turkey ............................................................................................................................... 165°F (74°C)
Fish ................................................................................................................................. 145°F (63°C)
Egg Dishes.................................................................................................................. 160°F (71°C)
FOOD TEMPERATURES
If you are unsure about when food is done, use this chart as a guide for measuring properly cooked meat temperatures.
Use a high quality meat thermometer with probe to measure the meat temperature. Push probe into the thickest part of the meat to get an accurate
measurement. The temperature gauge on the grill measures the air temperature of the grill cooking chamber, not the food temperature.
If you still have questions, please see the USDA contact info below.
USDA Meat and Poultry Hotline
1-888-674-6854
TTY: 1-800-256-7072
www.IsItDoneYet.gov
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HOT!
!
!
!
WARNING!
WARNING!
NEVER USE GASOLINE,
ALCOHOL OR VOLATILE
FLUIDS TO START OR
RESTART FIRES.
HOT SURFACES DURING
USE! USE MITTENS OR
GLOVES ON THESE PARTS.
Congratulations on your purchase of
the Heavy-Duty Barrel Smoker! At
Landmann USA, we strive to provide you
with an easy to use, easy to assemble
product. However, in the unlikely event
your package should have a missing or
defective part, please contact us at:
customerservice@landmann-usa.com
-OR1-877-347-4557 M-F 8-5 ET.
Proof of purchase may be required.
Thank you!
AVAILABLE
ACCESSORIES
Please visit our website at:
www.landmann-usa.com
-OR-
Call customer service toll free at:
1-800-321-3473
COVER
MODEL 15726
This high quality cover keeps out the elements.
Landmann USA, Inc.
7405 Graham Rd, Fairburn, Ga 302130
www.landmann-usa.com
Made in China
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HOT SURFACES
DURING USE!
HANDLES BECOME
WARM TO HOT WITH
EXETENDED USE.
!
SHELF MAY GET HOT DURING USE.
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Replacement Parts
12
3
4
5
6
7
8
9
10
17
18
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22 23 24
25
26
27
28
29
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36
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38
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12
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15
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Part Description QTY Part #
1 Warming Rack Bracket 2 VN0001
2 Warming Rack 1 VN0002
3 Main Cooking Grate 3 VN0003
4 Main Charcoal Grate 3 VN0004
5 Logo plate 1 VN0005
6 Temperature gauge 1 VN0006
7 Chimney Cap 1 VN0007
8 Chimney 1 VN0008
9 Side Handle 1 VN0009
10 Grease Cup Holder 1 VN0010
11 Grease Cup 1 VN0011
12 Cart Leg Corner LR/RF 2 VN0012
13 Cart Brace Left 1 VN0013
14 Cart Leg Corner LF/RR 2 VN0014
15 Cart Leg Left Rear 1 VN0015
16 Cart Leg Left Front 1 VN0016
17 Grill Lid Handle 1 VN0017
18 Grill Lid 1 VN0018
19 Grill Firebox 1 VN0019
20 Front Shelf 1 VN0020
21 Cart Leg Center 2 VN0021
22 Cart Base Panel 2 VN0022
23 Axle 1 VN0023
24 Cart Leg Right 2 VN0024
25 Wheel 2 VN0025
26 Cart Brace Right 1 VN0026
27 Smoker Box Vent Screen 1 VN0027
28 Smoker Box Vent 1 VN0028
29 Smoker Box Bottom 1 VN0029
30 Smoker Box Vent Holder 2 VN0030
31 Smoker Box Top 1 VN0031
32 Smoker Box Lid 1 VN0032
33 Smoker Box Lid Handle 1 VN0033
34 Smoker Box Lid Stop 1 VN0034
35 Smoker Box Charcoal Grate 2 VN0035
36 Smoker Box Cooking Grate 2 VN0036
37 Smoker Box Ash Shield 1 VN0037
38 Chimney Gasket 1 VN0038
Part Description QTY Part #
Parts not shown
Instruction manual 1 VN0039
Hardware pack 1 VN0040
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