Omcan Food Machinery SK-804002, SH002 User Manual

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

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.