Smokaroma BCD, BC, BB Installation Manual

TABLE OF CONTENTS

Introduction ..................................................................................................................		4
Description of ~IodeIs ..........................................................................................		4
Operating Instructions - Part I ...........................................................................		5
Care and Cleaning of Cooker .............................................................................		6
Cooker Operation - Part II ..............................................................................		6-8
Simplified Steps to Take for Bar-B-Q Boss® Cooking .....................................		8
Doil!ls & Don't of Safet)'J" .........................................................................................		9
How to Become a Rib Expert in 5 Easy Minutes ............................................		10
Cutting Styles (Ordering Information) ............................................................		11
How to Sell Ribs (and Make Money At It) .................................................		12-15
Bar-B-II Boss@ Spices SReCipes
One Step Prep Mix® ..................................................................................		16
Red Rub® ..................................................................................................		16
Bar-B-Q Sauce® ...................................................................................		16-17
Hot Smoking Section
Pork Sparerib .............................................................................................		17
Pork Ribs (St. Louis Trimmed)	..................................................................	18
Pork Baby Back Ribs (Loin) ......................................................................		19
Pork Ribs (Loin) ...................................................................................		19-20
Pork Sausage ...............................................................................................		20
Pork Shoulder ...........................................................	:.............	20
(For Sliced, Pulled or Chopped Pork Sandwiches, See Pg. 27)
Ham .........................................	:............................................................	20-21
Pork Roast Bone In ..................................................................................		21
Beef Ribs ..............................................................................................		21-22
Beef Roast ..................................................................................................		22

Beef Brisket ..........................................................................................	22-23
Tenderloin ..................................................................................................	23	~c
Barbequed Chicken ....................................................................................	23
Smoked Chicken Breast .......................................................................	23-24
Chicken Party Wings .................................................................................	24
Rock Cornish (iame Hens .........................................................................	24
Smoked Turkey ..........................................................................................	24
Smoked Turkey Breast (Rolled and Tied) .....................................	25
Turkey Legs ...............................................................................................	25
Duck ...........................................................................................................	25
Meatballs ....................................................................................................	25
Smoked Shrimp .........................................................................................	26
Crab Legs ...................................................................................................	26
Fish ............................................................................................................	26
Sandwich Recipes
Hamburgers ..........................................................................................	26-27
Wieners, Hot Links. or Polish Sausage ......................................................	27
Sliced~ Pulled or Chopped Meat Sandwiches ............................................	27
Recipes for the Gourmet Chef
Individual Appetizer Pate ..........................................................................	28
Smoked Salmon Pate .................................................................................	28
Smoked Cheese ....................................................................................	28-29
Smoked Spiral Roll-ups ..........................................................	29
Smoked Salmon Cheese Log ...............................................................	29-30
Smoked Nuts ..............................................................................................	30
Bar-B-Q Boss® Marbled Eggs ..................................................................	30
Smoked Potato Casserole ........................................................	30
Smoked Baked Potatoes .......................................................................	30-31
Smoked Flounder .......................................................................................	31
Smoked Salmon .........................................................................................	31	~

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Smoked Trout Almondine ..........................................................................		31
Smoked Pork Chop ....................................................................................		32
Smoked Cornish Hens Napoleon ...............................................................		32
Bar-B-Q Sundae .........................................................................................		32
Smoked Green Peppers ..............................................................................		32
Western Waldorf Salad .........................................................................		32-33
Baked Apple Delight ..........................	~	........................................................ 33

Sides

Bar-B-Q Boss~ Baked Beans ...................................................................	33
Smoked Potato Salad .................................................................................	33
Smoked Flavored Ne\\' Potatoes ...........................................................	33-34
Snloked Flavored Rice ...............................................................................	34
Dijon Mustard Broccoli .............................................................................	34

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single phase smoker which may operate on 208 240 volts, AC.

INTRODUCTION

Your Bar-B-Q Boss® represents the most modem method of preparing delicious smoked barbeque foods.

This opens a new realm of lower calorie flavorful

foods, because smoke adds flavor and	calories.
Although primarily used as a new	method of

cooking barbeque, it will also work as a cold smoker or an aromatic-cooking machine. It will also work as a pressure oven. These features provide for many adventures for the palate in delightfully different and tasty recipes.

As a cold smoker, it will smoke; cheese, seafood, vegetables and flavor meats with smoke to be cooked later by other methods. As an aromatic cooker, in both hot and cold smoke modes, various types of aromatic woods and flavoring may be used. Some of these include; hickory, mesquite, apple, cherry, oak, sassafras root, wines, rum, brandy ex­ tracts and vinegar. Omit the woods and the Bar-B­ Q Boss® becomes a pressure oven; cooking, tender­ izing and reducing shrinkage and cooking times of foods.

In the traditional dry heat method of barbequing, 40% to 50% of meat is lost in shrinkage resulting in a dry and chewy product. Barbequing the Bar-B-Q Boss® method can reduce shrinkage by 50% result­ ing in a moist and juicy product. There is a great savings in time when compared to the charcoal method. There are recipes developed using the drip­ pings in the recipes; thus giving you more savings. The drippings when added to the barbeque sauce

(Your Bar-B-Q Boss® Is Three Cookers In One) ~

give it a delightful meaty and smoke flavor. These drippings are lost in conventional methods of barbe­ qumg.

All meats cooked in the Bar-B-Q Boss® appli­ ance may be frozen or refrigerated after cooking. The food may be heated later and served on demand, without loss of smoke flavor.

DESCRIPTION OF MODELS

This instructions and recipe book is written for the "BB, BC" and "BCD" series cooker. The "BB" and "BC" cookers have single pots and differ only in size. The "BB" cooker is smaller and will hold ap­ proximately 30 pounds of product. The "BC" model will hold approximately 45 pounds of product The "BCD" model has two pots which are the same size as the "BC" pot and work independently of each

other. The model "71" works on 208 or 240 volts, alternating current, single phase, and the model "73" works on 208, 240, 380 or 415 volts, alternating cur­ rent, three phase. Example, BCD73 is a three phase double pot smoker which may operate on 208, 240,

380 or 415 volts, AC. BB71 is a smaller single pot,

0"

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4

OPERATING INSTRUCTIONS

PART I

FOOD PREPARATIONS

1.General: All foods should be completely thawed before cooking, if frozen. Always cook from an refrigerated temperature.

2.Food Preparation - Always prepare food first accord­

ing to the recipe for that particular. For small loads, cut up foods or fish use food basket. Load on meat rack or into shelves of the food basket as follows:

Figure 1

B.Using Food Basket ( Figure 2 & 2A)

(1)Food basket may be used for cooking small pieces of meat such as; cut up chicken, ribs, and shrimp. It is also ideal for fish, and hamburger patties. It also may be used for duck, whole chickens, and half chickens rather than the spit because these items tend to drop off the spit when cooked tender. Prepare foods according to the recipe.

Load food basket. Place drippings pan in bottom of cooker and then place loaded food basket into drippings pan. The dripping pan is the pan on the bottom of the meat rack after the meat spit has been removed. This pan will catch drippings and prevent drippings from being in the bottom of the cooker. The food basket has eight tiers (eight shelves) which are adjustable.

(2)The food basket may also be used to cook thick cuts of meat weighing up to 20 Ibs. such as hams, turkeys, large roasts, etc. Place drippings pan in cooker by using the meat spit or "tee" post. Then remove spit or "tee" post by un­ screwing counter-clockwise and leaving drip pan in bottom of cooker. Place meat on food basket shelf as shown in figure 2A.

A. Using Meat Racks (Figure 1)
\\Then cooking pork rib slabs, beef rib slabs, or beef
briskets use meat rack. Push the meat onto the top spit
and then pierce at a second point on the spit adapter.
Load 3 slabs then skip a spit. Continue loading in this
manner until 9 slabs are loaded. Then load the skipped
spits with I, 2, or 3 slabs on each spit: whatever the spit
will take without cro\\-ding. Take your hand and insert
your finger between the ribs to separate them This will
allow the smoke to get between and flayor each rib slab.
Load Beef briskets in a similar manner until 3 briskets
maximum are loaded.
Approximately 12 slabs of 2 lb. of St. Louis trimmed
~pare ribs or 15 slabs of 2 lb. Loin Ribs may be loaded in	Figure 2	Figure 2A
this manner. Place loaded meat rack into cooker such

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CARE AND CLEANING OF COOKER

An a-ring is used to seal this cooker. Care should be taken to see that this part is not nicked or scarred, or the cooker will leak and not attain pressure. Make sure that the area that the o-ring contacts is clean and no debris obstructs the seal Once a week, take a cloth with a small amount of petroleum jelly or cooking oil and rub on the metal seal on the cooker bottom and metal seal and a-ring on the top. Also place a small amount of petroleum jelly or cooking oil on the threads of the clamp down bolts and the flat surface on the cooker top where the bolt clamp down.

CAUTION: Never pour water into a hot pot.

CAliTION: Never use oven cleaners or cleaners not approved for use on aluminum.

CAUTION: Always use cleaners approved for use in food areas.

CAUTION: Never move cooker when under pressure or when warm with cover in place.

It is best to clean the cooker at the end of the work day, after it has had time to cool down. The inside of the cooker may be cleaned using soap (such as Dawn or an­ other dishwashing type detergent) or mild cleaner (such as Fantastik or Formula 409), and water. Make sure the drain valve is closed. The drain pan should be under­

neath the cooker to catch the water when the drain valve is

opened.	~
About an inch of water in the bottom of the cooker is
all that is needed.	Pour about a capful of dishwashing liq­

uid inside, or spray the inside with a mild cleaner. Scour the inside using a scotch-brite type pad. The 7447 maroon colored pad works best, and is available from your local Smokaroma distributor. The green pads may also be used. Scour the inside, bottom, up, and underside of the lid to remove food build up. Some discoloration of the pot by the smoke is normal.

Clean the stainless steel parts of the cooker using a mild cleaner, such as Fantastik or Formula 409, and a non­ abrasive cloth. This wlll help maintain that new cooker look. For baked on stains, soak in cleaner and let stand for a few minutes before wiping ofl with the non-abrasive cloth.

At the end of the day, after the cooker has cooled down, unscrew the tube muffler, and empty the water into a drain.

Once a week put a quart of water, and a capful of dish­ washing detergent in the cooker, clamp the lid down, and run cooker for one hour allowing it to "pop-off' several times. This helps keep the exhaust system clear and clean.

The pan, spit, spit adapter, and food basket parts are all stainless steel. They should be cleaned after each usel.. They may be cleaned using a dishwashing detergent, or soaked in a solution not harmful to metal or people, and then cleaned in the sink.

PART II-COOKER OPERATION

A.HOT SMOKE:

(1)Place hickory shavings or chips into cup. Place the charring cup into small chamber inside of cooker. The smoke taste can be varied by increasing or decreas­ ing the amount of wood placed in the cup. A charcoal flavor may be obtained by placing a teaspoon of drip­ pings or a small piece of fat is placed in the cup under the wood. With a little experience, the correct amount to please your customers taste will soon be determined.

(2)Place prepared meat on the spit and spit adapter with drippings pan, or food basket with drippings pan into the cooker and let rest on the bottom of the cooker.

(3 ) To close cooker, place lid in level position on body of cooker and turn clod..,vise until the handle on the lid is almost parallel to the front of the cooker (See draw­ ing). Swing up "locking" knobs into "L" shaped slots. Rotate lid clockwise until clOChyiSe until it stops. Then

swing up remaining knobs. Tighten any two opposite knobs slightly all around. Continue to tighten any two

opposite,---~~				----~-------------------		,
knobs		un­	,I :	; __ ' _ ', '. '\;:l; '\
			{t	<:,.. 'C "n~
:i~ca~lrear;			.-:::::::~\~:.J;¢'..
tightened.
Do not use
pliers		or
tools other
t han
hands.		It
is	neces­
sary		to
tighten
two	oppo- '		-------------------	'--------	'	-----__,..-;
site knobs at the same time to clamp lid level tighten two

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opposite knobs at the same time to clamp lid level on cooker. If only one knob at a time is tightened, the cooker top will set unevenly and may leak. Close ejector valve in

~orizontal position before cooking starts. It is not neces­ sary or desirable to release air. Make sure drain valve is closed.

(4)Make sure "Cold Smoke" s"'itch is in the "Off' posi­ tion or set on "Pressure" to Hot Smoke (green light on).

(5)Set thermostat knob to "Bar-B-Q" position.

(6)Set time on time switch to that indicated in

recipe depending on number of pounds be being cooked. Deduct 10 minutes from the time given when cooker is warm from prior cooking. The initial pressure of 12 psi is usually reached in 25 to 30 minutes. This may vary if food is at different temperatures when placed in cooker or a large quantity of food is being cooked. If pressure does not start to rise shortly after switch is turned on, check for leaks and see that all knobs are securely tightened, the drain valve handle is in the horizontal position; and ejector valve stem is in horizontal position.

The cooker will build pressure. When it reaches 12 psi, the green light will go out indicating the main element is off. The unit "'ill continue to build pressure until approxi­ mately 14'2 psi has been reached. The cooker will then exhaust to prevent the pressure from going any higher. The pressure may tluctuate bet\\een 11 pSI and l-W: psi as the heat is applied and remo\ed to maintain cooking pres­

~ure.

(7) When cooking time has expired, pressure will be automatically lowered by a solenoid.

CAUTION: Do not attempt to remove cooker lid un­ der pressure.

However, before opening the unit, open the ejector valve (vertical position), when gauge indicates zero pres­ sure, then and only then, loosen all knobs. Swing down the four (4) knobs in the straight slots. Then rotate lid counter-clockwise until it stops. Then swing down the remaining two (2) knobs. Lift cover and open by tilting lid away from you to allow steam trapped by cover to be released away from you. Remove food.

CAUTIOl\: Lse gloves and wire lift handles to avoid being burned.

(8) Immediately after remo\"ing product from the Bar­ B-Q Boss@, wipe underside of the top "'ith a large 'Terry Cloth" towel, and place in top holder on side of the cooker.

(9) To hold food in a warm position, turn thermostat ~o "Hold" position and set timer to length of time desired

(10)To use cooker as a pressure oven when no smoke IS desired, omit wood. Follow instructions usmg pre­ scribed time.

(11)Empty charring cup immediately.

(12)CAUTION: Do not empty charred chips into waste basket or where they may ignite and cause a fire.

After using cooker, remove charring cup and immedi­ ately pour small amount of water on shavings in the cup to prevent them from igniting on exposure to air after remov­ ing the top. If they should ignite in the unit after removal of the top, the fire may be quickly extinguished by replac­ ing the top or by pouring some water on the wood.

B.COLD SMOKE:

(1)Place hickory shavings or chips into the charring cup. Place the charring cup inside the small chamber in­ side of cooker. The smoke taste can be varied by increas­ ing or decreasing the amount of wood placed in the cup. The charcoal navor may be obtained by placing a tea­ spoon of drippings or a small piece of fat in the cup under the wood. With a little experience, the correct amount to please your customers taste will soon be determined.

(2)Place product to be smoked on the spit and spit adapter with dripping pan, or food basket into the cooker.

(3)To close cooker, place lid in level position on body of cooker and turn clockwise until the handle on the lid is almost parallel to the front of the cooker. (See drawing). S,,'ing up "Locking" knobs mto "L" shaped slots. Rotate

lid clock'wise until it stops		Then	s,,"ing up remaining
knobs.	Tighten any 1\\0	opposite	knobs slightly all

around. Continue to tighten any two opposite knobs until all are securely tightened. Do not use pliers or tools other than hands. It is necessary to tighten two opposite knobs at the same time to clamp lid level on cooker If only one knob at a time is tightened, the cooker top will set un­ evenly and may leak. Close ejector valve in horizontal position before cooking starts. It is not necessary or desir­ able to release air Make sure drain valve is closed.

CAUTION: Even though you are cold smoking, a small amount of pressure will build, therefore cover must be clamped on as described above.

(4)Push the "Cold Smoke" switch to the "on" position (white light on; green light off).

(5)Set thermostat knob to "Bar-B-Q" position.

(6)Set time switch to that indicated in recipe, for the product being smoked.

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(7) When cooking time has expired, pressure will be automatically lowered by a solenoid.

CAUTION: Do not attempt to remove cooker lid un­ der pressure.

However, before opening the unit, open the ejector valve (vertical position). When gauge indicates zero pres­ sure, then and only tben, loosen all knobs. Swing down the four knobs in the straight slots, then rotate lid counter­ clockwise until it stops. Then swing down the remaining

two (2) knobs. Lift cover and open by tilting lid away from you to allow steam trapped by cover to be released away from you. Remove food.

CAUTION: Use gloves and wire lift handles to avoid being burned.

C. PRESSURE OVEN: Use same procedure but omit wood.

SIMPLIFIED STEPS

TO BAR-B-Q BOSS® COOKING

1.Cut and tritn n1eat.

2.Prep with One Step Prep® or Red Rub® (all sides of meat).

3.Hang meat on rack, or put on food basket.

4.Place wood chips into charring cup.

5.Put charring cup inside of cooker.

6.Set meat rack or food basket inside of cooker. Note: Pan must be used with either meat rack or food basket.

7.Close lid securely.

8.Make sure drain valve and ejector valve are closed.

9.Make sure thermostat is set at Bar-B-Q.

IO.Set timer for cooking time.

11.When timer shuts off, and pressure is below 5 psi, open the ejector valve.

CAUTION: USE GLOVES AND WIRE LIFT HANDLES TO AVOID BEING BURNED.

12.When pressure gauge reads 0 (zero) and you no longer hear steam cOlning from the ejector valve, undo the lid.

13.Remove the meat rack or food bas­ ket using the lift out hooks.

14.Wipe out the pot and lid with a dry

towel.

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DANGER: Failure to comply with safety and operating instructions could cause personal injury to the operator and bystanders.

1.Be sure all operators read and are familiar with the operating and safety procedures in this manuaL

2.The Bar-B-Q Boss® Pressure Smoker should be operated only be a trained and competent operator.

3.Do not operate cooker in defective condition.

a.If clamp bolts have deteriorated through usage or are otherwise deformed ... Replace immediately.

b.If knobs are broken or are missing, replace immediately.

c.If cooker pot is cracked, do not use!

d. If lid is cracked or broken, do not use!

4.Never open lid unless ejector valve is in the vertical (open position) and pressure is 0 psi.

5.Do not move unit while under pressure or when warm and cover is in place.

6.Do not attempt to tighten, repair, or replace any fittings, lines or components when there is pressure

	on the cooking pot. Personal injury could occur.
7 Never open drain valve when cooker is hot or under pressure. Keep cover open when draining pot.
	This eliminates the possibility of draining pot under pressure.
_ 8.	Do not operate without all knobs tightened down on cover
..., 9. Do not make electrical repairs unless electrical power supply is disconnected from unit.
10.	Never use force or excessive pressure to open cover.
1]. Never operate cooker without drip pan in place inside pot.
12.	No repairs, adjustments, or parts replacements are to be made on the Bar-B-Q Boss® except by a qualified
	Bar-B-Q Boss® service technician.
] 3.	Only authorized replacement parts are to be used.
14.	At the end of each use, make sure the timer switch is in the "Off' position, and all lights are off before leaving

the cooker unattended.

15. Make certain that any oil, grease, drippings, etc., are drained and unit is properly cleaned before cooking again. 16 Do not touch pot or lid portions of the unit when in operation. This could cause burns.

17.Do not pour cold water in the aluminum body of cooker while hot.

18.Do not operate in "Cold Smoke" mode without lid securely clamped in place.

19.At the end of a cooking cycle, immediately remove charring cup and completely extinguish any embers or incendiary materials.

20.Charring cup should be remm'ed with wire lift handle, mitts, hot pads, or other protective materials. To touch charring cup while hot will cause severe burns.

21.Do not touch charring element while unit IS on, or immediately after unit ha<; been on.

i...I 22. Use tongs, hot mitt, or towel when opening ejector valve .

.. , 23. Do not use lye, caustics. oven cleaners. etc., when cleaning pot or lid.

9

How To Become A

RIB EXPERT

IN

5 EASY MINUTES

KINDS OF RIBS

There are three kinds of pork ribs. They are the "loin" rib, the "spare rib" and the "country style" rib. The "loin" rib comes from the loin or back portion of the pig. The expression "baby back" rib derives from the fact that it comes from the "loin" or "back" portion of the pig. It is small, weighing I ~Iz pounds or under. Ribs of that size normally come from small or baby pigs; hence, the term "baby back" ribs. The "loin" is the part from which comes the pork chop and Canadian bacon. The "sparerib" comes from the belly portion of the pig which is the same place regular bacon comes from. The "country style" rib comes from the upper part of the loin, It is a retail cut and is not generally sold institutionally. It will not be covered in this discussion.

The "loin" rib is most often cut into two portions. The lower portion is called "loin" or "back" and the upper por­ tion is called "country style back" rib. The "loin" or "back" rib is normally more expensive than the "sparerib" and is considered to be a meatier rib. However, in the Smokaroma process, the "sparerib" produced IS very meaty because the shrinkage is kept low.

METHOD OF GRADING

Pork ribs are graded by weight These weight classifi­ cations are:

SPARERIBS		LOIN OR BACK RIBS
1.	3 pounds and under	LUnder 1Yi pounds
2.	4 pounds and under	"baby backs"
3.	4 to 5 pounds	2. I Yi to 2Yi pounds
4.	5 pounds and over	3.21;2 pounds and over

Each of the classifications denotes the weight of a com­ plete slab of ribs (untrimmed) in that classification. For example, in a box of "4 and downs" ribs, each slab must weight 4 pounds or less. Generally, the smaller the weight classification, the more tender the rib as the smaller ribs tend to come from the younger pigs. The smaller ribs are more expensive per pound than the larger ones. That is, a box of"3 pounds and under" ribs will cost more per pound than a box of "4 pounds and under". However, this does not necessarily mean that the serving cost will be more, if served by the rib. You will get more slabs, hence, more ribs, or servings in a box of "3 pound and under" than in a box of"4 pounds and down",

Country style back ribs

Spine

Loin or Back ribs

Spareribs

Loin back ribs

Spareribs

Chine

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