Summary of Contents for Sausace Maker 30 Lb. Country Smokehouse
- Page 1 30 Lb. Country Smokehouse Assembly and Operating Manual 1500 Clinton St. Bldg. 123, Buffalo, NY 14206 Tel: (716) 824-5814 • Fax: (716) 824-6465 www.sausagemaker.com...
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Page 2: Table Of Contents
30 Lb. Country Smokehouse Operating Manual Table of Contents Page Introduction Smoking Meat Important Safeguards Operating Instructions Troubleshooting Cleaning Warranty Limitation of Liability Specifications/Parts List Assembly Instructions Introduction Congratulations! You have purchased a smokehouse designed, engineered and constructed by a company with 30 years experience in creating products for making homemade sausage. -
Page 3: Important Safeguards
Important Safeguards Read ALL of these instructions thoroughly before using. Save these instructions for future reference. Never leave your smokehouse unattended. Never use your smokehouse indoors. Close supervision is necessary when this smokehouse is used near children. NOTE: This machine is not intended for use by children. Smokehouses are major appliances and should only be used by a person that is familiar with smoking procedures. -
Page 4: Troubleshooting
Operating Instructions, cont’d Fully open the damper located on the top of the smokehouse by turning the lever on the damper stack. Preheat the smokehouse to 130° F by turning the smokehouse control, located below the door, to between Low and Medium. Monitor the inside temperature on the dial thermometer inserted through the hole in the door. - Page 5 Troubleshooting, cont’d How do I know when the meat is smoked? You can identify that your meat is fully smoked by the distinctive color that develops as a result of the carbon compounds combining with the meat pigments. Also, the cures that are used will give smoked meat a red color.
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Page 6: Cleaning And Maintenance
Cleaning and Maintenance Your smokehouse has been designed to give you years of trouble-free service, provided that it is properly maintained. After each use, unplug the smokehouse and allow it to cool. Do not try to clean it while it is still hot. Wipe it down with a good cleaner or detergent. If possible, avoid scouring the surface as this will mar the finish and promote sticking in sub- sequent uses. -
Page 7: Specifications/Parts List
Specifications/Parts List Specifications & Dimensions: • 120 Volt, 1000 Watt Heating Element with Control • Inside Dimensions: 16 1/4” W x 15” D x 31 1/2” H (max.), 14” H (min) • Outside Dimensions: 22 1/2” W x 19 3/4” D x 55 1/4” H •... -
Page 8: Assembly Instructions
Provided Parts • 4 Legs • Chimney • 2 Screws (on underside of roof) • 12 Screws (attached to smokehouse walls) • Silicone Sealant Part 1: Attach Legs Lift the roof off of the unit and set the roof aside for Part 2. Turn the unit on its back. Lay out all four legs as shown in the picture below. - Page 9 Part 2: Install Chimney Turn the roof on its side. Near the hole for the chimney you will see 2 screws. Detach the screws and set them aside. Turn the roof upright again. Insert the chimney into the hole in the roof. It will only fit one way, allowing for the tabs to line up with the screw holes on the underside of the roof.
- Page 10 Bend the tabs backwards so that they are flush against the sides of the roof. Screw the chimney into place with the screws that you set aside. Seal the edges where the roof and the chimney meet, shown in the image below with a red line, to prevent heat and smoke from escaping during use.
- Page 12 The Sausage Maker, Inc. 1500 Clinton St. Bldg. 123, Buffalo, NY 14206 Tel: (716) 824-5814 • Fax: (716) 824-6465 www.sausagemaker.com...
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