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10lb Aluminum Smoke House (SK-804002)
IMPORTANT SAFEGUARDS
When operating your Aluminum Smoke House, the following basic safety precautions should be
observed:
z Read all operating instructions thoroughly before using your Smokehouse.
z The smokehouse is designed strictly for outside use
a noncombustible surface.
z Protection from the wind is advised.
z Never operate your Smokehouse in the shipping/storage box
z Improper use, or use of attachments or accessories not recommended by the manufacturer,
including any use of Smokehouse in the shipping carton, may cause hazards and negate any
warranties
z Provide close supervision when the Smokehouse is used near children or pets.
z To prevent possible burns, do not touch metal surfaces when the appliance is in use.
z Prevent electrical hazards. Use only with an approved, grounded electrical outlet. Never
immerse the cord, plus or heating element in water or other liquids. Keep out of the rain and
avoid exposure to any form of moisture.
z Do not operate with a damaged electrical cord or outlet. Have them and any other electrical
problems checked by a competent electrical repair person.
z If an extension cord must be used, use only an approved 3-prong ( grounded ) heavy duty
cord not over 6 feet long.
z Unplug your Smokehouse when it’s not in use
z Do not move the Smokehouse while it is in use, especially when smoking foods with high fat
content. Never place the appliance on or near a hot gas or electric burner.
z Check the drip pan grease level regularly to prevent overflowing and a possible fire hazard.
z Allow the Smokehouse to thoroughly cool before cleaning or performing maintenance on any
components.
z Always empty hot coals or ashes from the flavor pan into a non-flammable container.
FACTS ABOUT YOUR SMOKEHOUSE
The Aluminium Smoke House are electric and plug into any standard 3 prong (grounded) 110-120V
AC outlet. The Aluminium Smoke House 250 watt elements will heat the smoking chamber to
approximately 160
“seasoning“ process described below, the heating element should cause a level-full pan of flavor
fuel to start smoking in 20 minutes or less, and to be fully-consumed in about 60 minutes.
The total processing time varies, depending on the meat being processed and the outside
temperature. All units will smoke-flavor bacon, ham steaks, fowl, etc., ready for normal cooking, in
one hour. Fish, jerky, sausage may be totally smoke-cured. Total processing time for jerky,
pemmican, sausage, etc. varies from 12 to 24 hours.
To figure the time necessary, estimate the percentage of maximum capacity you are using and
reduce the smoking/curing time accordingly. For example, if it is 3/4-full, use a maximum curing
ºF, minimum ( 70ºF outside ambient temperature ) when full. After the initial
in a well-ventilated area, on a concrete or
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time of 3/4 of that recommended in your Recipe Booklet.
Begin to test the “doneness” well before the total estimated time has elapsed. Because the
smoke-curing process is sensitive to outside air temperature, humidity, wind and the quantity of
food being processed, it is always advisable to closely monitor the smoking/curing process.
Additionally, it’s a good idea to rotate the grills from top to bottom when about half of the projected
time has elapsed. If you are smoke/curing only a partial load in your Mini Chief, use the upper grills
whenever possible. It’s also a good rule of thumb to place smaller or thinner portions on the upper
grills and larger, thicker pieces on the lower. These precautions will reduce the possibility of
overprocessing foods and ensure even doneness throughout.
It is important to understand that the heating element is the exclusive heat source. While the
smoldering flavor fuel adds some heat at the time of smoking, this incidental to its main function of
adding smoke flavor to the product. In most cases, two or three pans full of flavor fuel at the first
part of the cycle are all that is needed during the entire processing time. However, you must keep
the smokehouse plugged in for the rest of the time in order to complete the curing/drying cycle.
Read all operating instructions before use !
LET’S GET STARTED
1. Unpack the Smokehouse and become familiar with its components by referring to the
illustrations on the preceding page and by following the instructions below. Save the box for
convenient storage.
2. Remove all rubber bands used in packaging the rack (top load models), grills, flavor fuel pan,
drip pan and flavor fuel. Assemble the components as illustrated on the previous page, place
them back into the Smokehouse and reposition the lid or front door.
3. Insert the flavor fuel pan through the hinged door on the lower front of the Smokehouse and
place it on the heating element. Become familiar with its proper position.
You are now ready to “season” your Home Electric Smokehouse.
(1) Choose a good smoking area.
z Outside your home.
z On concrete or other non-combustible surface
z In an area protected from the rain, moisture and high winds.
z Within reach of a 110-120V AC, 3-p rong (grounded) outlet. Avoid using an extension
cord if possible.
z Out of the reach of children and pets
(2) Plug in the cord, ensuring that it is completely and solidly seated on the element’s prong
connectors. Fill the flavor fuel pan to level-full and place it on the heating element in the
correct position. Let the Smokehouse operate until it quits smoking. This should be in
about an hour. (Smells great doesn’t it!)
(3) Congratulations! Your smokehouse is now ready to assist you in preparing thousands of
delicious smoked food products.
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CARING FOR YOUR HOME ELECTRIC SMOKEHOUSE
Your Home Electric Smokehouse has been designed for minimal maintenance and will provide
years of trouble-free service with proper care and use.
The outside housing(body) including the lid ( or door front depending on the mode ) is made of
aluminum and will require no special care.(Note that it is normal for the inside walls of the
Smokehouse to become dark-stained with use.) It is not necessary to clean the Smokehouse body
or rack in any fashion unless food residue remains on the walls, lid or floor inside the smoking
chamber after use. If that is the case, lightly scrape the residue loose and empty it into a
disposable container. Do not use water and soap or other cleaning materials on the housing. To do
so may lead to complications in subsequent smoking operations.
The chrome-plated grills should be washed by hand with a non-abrasive cleanser and thoroughly
dried after each use. Before using, spray with Pam or a comparable non-stick coating.
Check on ensure that the drip pan is free of all loose material before each smoking. If it becomes
full of grease and residue, unplug the Smokehouse, allow it cool and then empty the drip pan into a
metal container, allowing it to cool before disposal. ( Line it with clean aluminum foil for each
smoking to make cleaning easier. ) It is critical that the drip pan not be allowed to overflow.
The flavor pan requires no maintenance. However, empty hot coals or ashes only into a
non-flammable container, allowing them to cool before disposal.
The electrical element and wiring are factory-inspected and guaranteed and require no
maintenance. If you experience performance difficulties with your Smokehouse, please read the
next section thoroughly.
PERFORMANCE AND TROUBLE SHOOTING GUIDE
Should your Smokehouse not be performing to your expectations after proper assembly and
“seasoning”, review the checklist below.
1. A full pan of flavor fuel should start to smoke in less than 20 minutes and should be
consumed in approximately 45 to 60 minutes. If this does not happen, check items 2 through
7 below.
2. Is there power to the Smokehouse? Fuses or breakers okay? Cord connection to 110-120V
AC outlet okay? The temperature inside the smoking chamber should reach a minimum of
150ºF when operating properly( when outside temperature is 70º)
3. Do not use a lightweight or long extension cord. Try plugging the Smokehouse directly in
110-120V AC outlet. Lightweight or long extension cords cause a voltage drop, hence less
watts or heat.
4. Is the Smokehouse protected from wind or excessive cold? Air temperature below 45ºinhibits
proper function, especially if the breeze moves air through the appliance too quickly. Try a
different location.
5. Is the flavor pan filled with Chips’n Chunks flavor fuel and in the proper position on the
heating element?
6. The drip pan should be in its proper location on the rack
7. Chips’n Chunks brand wood flavor fuel should be used. Do not use coarsely processed or
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chunk-style wood and especially avoid moist or dampened wood or that with bitter bark
attached.
8. Be patient the first time you use your Smokehouse. Your dry run should have seasoned the
element and flavor pan, and the cycle time of 20 minutes to begin to smoke,45 to 60 minutes
to consume a pan full of flavor fuel should be achieved.
9. To remove the heating element, unplug your Smokehouse and allow it to cool before
proceeding. Carefully unplug cord from element, lift the front of the element until it snaps out
of the bottom clips, then pull it toward the front until it clears the junction box. It may be
necessary to squeeze the element legs together slightly to reduce friction. To mount a new
element, reverse this procedure.
DIAGRAM & PARTS LIST
NO. NAME QUANTITY
1 Body 1
2 Power Supp ly Cord 1
3 Grill 4
4 Door 1
5 Drip Pan 1
6 Flavor Pan 1
7 Heating Element 1
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