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Table of Contents
718/ 388-5650
outside New York State 800/ 221-5032
SM-24 24" Smoker/Roaster
SM-30 30" Smoker/Roaster
SM-36 36" Smoker/Roaster
MasteRRange® Smokehouses effectively offer
outstanding barbecue in minimal space. Using a blend
of Asian and Western techniques, Smokehouses make
barbecue that retains natural juices and removes excess
fat. Water in the drip pan stops shrinkage. Juices cre-
ate smoke and flavor when contacting the drip skirting.
Standard units allow ribs or tenderloin to be suspended
from skewers on 2 cooking levels. Using options, fowl
and suckling pig can be hung. Fish or roasts can be
placed on optional guides and racks. Whether " fall
off the bone " ribs, turkey, or even smoked salmon,
MasteRRange® Smokehouses are versatile and satisfy a
wide range of tastes.
Wood Smoking
Insert optional woodchip box near the end of the cook
cycle to make wood chunks smolder. Turn off burners
to let the MasteRRange® Smokehouse " cold smoke. "
© Town Food Service Equipment Company, Inc. No part of this booklet or it 's illustrations may be copied or reproduced without
72 Beadel Street Brooklyn, NY 11222
www.townfood.com
FOR THE PROFESSIONAL THERE IS NO EQUAL
SM-24-L
Smokehouse User Guide
written authorization from Town Food Service Equipment Co., Inc.
SM-30-R
SM-36-R
Units are double wall insulated with standard galva-
nized or optional stainless exterior. Interior is heat and
corrosion resistant aluminized steel. Heat source is mul-
tiple gas burners with 125º-550º thermostatic control.
Legs are epoxy coated or optional stainless. Casters
are also available.
Standard accessories include 6 skewers, safety pilot
system, safety grate, and waterpan.
Rack System
Optional rack guides (see SM-30-R above) hook onto
skewer rests supporting up to 9 racks.
MasteRRange® Smokehouses cook fast. Ribs are done
in 1 hour with a taste that generally requires 12 hours.
Clean up is simple. Product quality is excellent. For a
complete selection of optional roasting utensils
available, see catalog.
MODEL
SM-24*
SM-30*
SM-36*
*please indicate -L or -R for left or right door hinging, STD for standard
or SS stainless steel front and sides, N for natural or P for propane gas.
REVISED JANUARY, 2011
facsimile 718/ 388-5860
WIDTH
BTU
24"
45,000
30"
60,000
36"
75,000
WEIGHT
330
380
435
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Summary of Contents for Town MASTERRANGE SM-24
- Page 1 SS stainless steel front and sides, N for natural or P for propane gas. © Town Food Service Equipment Company, Inc. No part of this booklet or it ’s illustrations may be copied or reproduced without written authorization from Town Food Service Equipment Co., Inc.
-
Page 2: Record Of Ownership
Congratulations on your purchase of a Town Food Smokehouse. It will give you many years of trouble free use if it is properly used and maintained. Please call our customer service department at 718/388-5650 if you have questions regarding equipment operation or care. - Page 3 Where should I put my Town Smokehouse? Put the Town Smokehouse under a hood. A kitchen exhaust system creates a vacuum in the kitchen. If the 6” flue pipe is connected to the outside, exhaust will not vent but return to the kitchen. In addition, the metal door and frame as well as cap joints will sometimes allow smoke to escape.
- Page 4 Cook for 15 minutes, and shut unit down, allowing the unit to smoke the fish. Cooking time varies with size and weight of fish. Pork Tenderloin Trim to ⁄ lb. per section before marinating; same skewer capacity as ribs. Town Food Service Equipment Company, Inc. 718/388-5650 outside New York State 800/221-5032...
- Page 5 Place the bucket in a cooler; skim the fat after it hardens. Cooking time varies with product and load size. If you have questions, please call Town Food. Town Food Service Equipment Company, Inc. 718/388-5650 outside New York State 800/221-5032...
-
Page 6: Rack System
______________________________________________________________________________ Town Smokehouses create smoke as drippings and marinade come in contact with the drip shield. Chip box use adds smoky flavor to the natural barbecue taste. Refer to figure 3 for chipbox insertion, and figure 5 and 6 below for placement and functionality. -
Page 7: Ordering Guide
RACK GUIDES (figure 2, page 6) rack guides fit all units and are required if racks are used 248011 BBQ NEEDLE number description 244009 _____9 level rack guide Town Food Service Equipment Company, Inc. 718/388-5650 outside New York State 800/221-5032...
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