Outdoor Cook PMFS?-09, PMFSL?-10 Instructions Manual

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www.outdoorcook.co.uk

Disclaimer: It is for the user to determine whether equipment supplied by Outdoorcook.co.uk

is suitable for their purpose. No liability is accepted or implied by us in excess of the net

purchase value of the product!

!

Professional Meat & Fish Smoker Instructions (P MFS!–!09!&!
PMFSL!‐!10)

When you require professional, guaranteed results every time then you need
one of OutdoorCook.co.ukʼs Pro Smokers. Insulated stainless steel, flue
control and thermostatic electric heating are important features.

Items included:
Insulated smoking cabinet
Hanging rods
Meat/fish hooks
Drip tray
Sawdust tray
Fire box for electric smoking (see electric smoking section)
Fire box for non-electric smoking (see non-electric smoking section)
Temperature gauge
Electric element with Thermostatic control sensor
3kg of beech sawdust to get you started.

This smoker is made from high grade stainless steel.

Dimensions:
Height 860mm x Width 400mm x Depth: 400mm
(L) Height 1250mm x Width 400mm x Depth 400mm

These smokers are very heavy and require two people to lift them.

Instructions for Use

• Unpack the individual items taking care to avoid any sharp edges. .

• Install the hanging rods.

• Install the thermometer in the hole in the smoker door.

• Slot the flue onto the top of the smoker

• Adjust the airflow in the smoker with the vent at the top. Temperature

and smoke density will be adjusted this way.

• Smoking and curing books should be consulted for recipes. In simplest
terms this smoker can be used as an enclosed bbq with added smoke,
but to really appreciate the delights of smoking we suggest you
research brining, rubs and smoking at lower temperatures.

• Only use in suitable non-flammable surroundings with appropriate

!

www.outdoorcook.co.uk

Disclaimer: It is for the user to determine whether equipment supplied by Outdoorcook.co.uk

is suitable for their purpose. No liability is accepted or implied by us in excess of the net

purchase value of the product!

!

ventilation. As our Pro smokers have a chimney flue, it may be possible
to connect them to kitchen ventilation systems/extractors for use
indoors.

Using the Firebox with Thermostatic Electric Smoking System

Remove the sliding sawdust tray from the Fire Box and thread the plug, cable
and handle of the electric element through the hole underneath the wooden
handle at the front of the Fire Box. The electric element sits on four supports
in the Fire Box. The Sawdust tray can be replaced and can come into contact
with the element.

Install the orange thermostat on the side of the smoker at the top. The
electronics (in the orange box) must remain on the outside of the smoker and
the probe pushed through to the inside. The probe should be secured on the
inside with the metal washer and bolt provided.
Plug the heating element into the socket attached to the thermostat. The
thermostat plug is the source of power both units once connected.

Important:

Only ever turn the element on when it is installed in the Fire Box and the Fire
Box is installed in the smoker.
Always use damp sawdust in the sawdust tray as using dry sawdust can
cause dangerous fires.

Using the Firebox for Non-electric Smoking

• Place the wooden block on the metal spike in the firebox

• Fill the firebox with sawdust and lightly compact with your hand (not too

dense or it wonʼt burn correctly)

• Remove the wooden block and light the sawdust in the space that is
left. Putting some hot charcoal in the space, which will in turn light the
sawdust, is a good approach. A Blow torch is a reliable method.

• Slide the fire box into the smoker and regulate the burn using air vents
on the smoker.