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OPERATING INSTRUCTIONS
Important Safeguards
When operating your Smokehouse, please observe the following basic safety precautions:
•
Read all operating instructions thoroughly before using the smokehouse.
•
Your smoker is designed strictly for outdoor use. Place it on a well-ventilated patio or car port with a non-
combustible floor, out of the wind.
•
Maintain a minimum of two feet clearance between the smokehouse and any adjacent material.
•
Improper use (e.g. for purposes other than smoking fish, game or fowl, using liquids which would result in
electrical shock, etc.) or use of accessories not recommended by the manufacturer (e.g. using the shipping carton
as a heat shield around the smokehouse, which could potentially cause a fire) may cause hazards and void
warranties.
•
Maintain close supervision when the smokehouse is used near children or pets.
•
Do not touch the smokehouse surfaces when it is in use.
•
Prevent electrical hazards. Plug only into an approved, grounded outlet. Never immerse the cord, plug or heating
element in water or other liquids. Keep it out of rain, and don't expose it to moisture.
•
Don't allow the cord to contact the edge of a counter, table or any hot surface.
•
Never operate your smoker with a damaged electrical cord or outlet. Have these or any other electrical problem
check by a competent electrician.
•
If an extension cord must be used, make sure it is a UL approved, 3-prong (grounded) cord.
•
Unplug your smokehouse when it's not in use.
•
Don't move your smokehouse while it is in use unless you have emptied the drip pan. Don't place it on or near a
hot gas or electric burner.
•
Start each smoking session with a clean, empty drip pan. Spraying a non-stick coating such as Pam on the pan will
facilitate cleanup. Check the drip pan every two or three hours (more often if smoking foods with a high fat
content) to ensure it doesn't overflow onto the heating coil, possibly causing a fire.
•
Unplug the smokehouse and allow it to cool before cleaning or performing any maintenance on components.
Never leave your smokehouse unattended when it is in operation.
Operating Instructions
Home Smoking: It's easy, it's inexpensive and so-o delicious!
Your own "old-fashioned country style" smoked
fish...bacon or ham...jerky...pheasant or duck, is easily and
economically achieved with the "Big, Little or Mini Chief"
electric smoker. Delicious smokehouse flavors of Hickory,
Apple, Cherry, Alder or Mesquite permeate the meats to
add "mouth-watering" tastes that are not available with
grocery store or expensive delicatessen products. The
pleasures of the age-old art of curing and smoke flavoring
can be yours to enjoy at home with the simple and
economical electric smoker.
Curing and smoking of game and domestic meats is an
ancient art, originally conceived as a means of food
preservation. Curing meats with natural salt was used by the
ancient Chinese and many western civilizations as early as
1,000 BC The introduction of salt to meats, while curing,
causes the meat to undergo chemical changes resulting in
greatly increased preservation.
When heat is introduced by means of low-temperature
"oven" (smokehouses), the moisture is removed, the
meat becomes firm and may then be easily stored for
extended periods of time. The aroma of the woods used
in heat generation permeates the meat with its own
delicate flavor. This process imparts the subtle, yet
tangy taste of hickory or other hardwood flavors that
many of us have tasted in years gone by. Herbs and
spices such as garlic, pepper, bay and dill may be
introduced to your product by the dry cure or brining
techniques which are explained in the recipe section of
this booklet. Natural sweeteners such as maple, wild-
honey, molasses, pineapple and brown sugar may also
be used to flavor your gourmet treats.
Your smoker, and recipes in this and other available
booklets will provide you with a great deal of enjoyment
as you turn out smoked delicacies that will delight you,
your family and your friends.
Page 32 of 34
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