Outdoor Cook PMFS?-09 Instructions

Professional meat & fish smoker

Professional Meat & Fish Smoker Instructions (PMFS – 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.

• 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

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

www.outdoorcook.co.uk

purchase value of the product 

Table of Contents

Do you have a question about the PMFS?-09 and is the answer not in the manual?

Page 1   Professional Meat & Fish Smoker Instructions (PMFS – 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...
Page 2   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.
Page 3   • The fire box can be refilled with sawdust and process repeated depending on what is being smoked. 6-8 hours of smoking is reasonable. • For hotter smoking temperatures, partially fill the Fire Box with charcoal. Add damp sawdust directly onto the coals or into a metal tray placed on top of the coals.
Page 4   • Do not attempt to repair any part of the smoker or element yourself. Repairs should only be attempted by a qualified electrician. Storage: Let all parts of the element and smoker cool fully before cleaning or moving is attempted. Clean the smoker with a damp cloth once fully cool and make absolutely sure the electric element is disconnected.

Pmfsl?-10