Cooking Instructions - LANDMANN Vinson VS32 Manual De Montaje Y Uso

COOKING INSTRUCTIONS:

IMPORTANT:
Before each use, clean and inspect the hose and the connection to the LP
cylinder. If there is evidence of abrasion, wear, cuts or leaks, the hose must be replaced before
the smoker is used. Refer to the "Leak test instructions" in the LP Cylinder portion of this
instruction manual.
* Fill the wood chip box with flavoring wood chips and place the box with lid on, inside the
smoker as instructed in the assembly section of this instruction manual. Refer to the section
that explains flavoring wood for recommended use of flavoring wood.
* Place the water pan inside the smoker as instructed in the assembly section of this instruction
manual. Carefully fill the water pan with water (or marinade) up to 0.5" (12.7mm) below the
water pan rim. DO NOT over fill or allow water to overflow from the water pan. A full water
pan should last for approximately 2-3 hours. Checking and adding water to the water pan is
covered on page 14.
* Insert or adjust the cooking grates and cooking grate supports to the desired positions. For
better access to the food with tongs or spatulas, use only the cooking grates needed for
your smoking and be sure the grids of the cooking grates run front-to-back as shown in the
assembly section.
* You are now ready to light the burner! Refer to the Lighting procedure on the previous pages
of this manual and carefully follow the directions. The heat from the burner will allow the
wood chips to burn, causing the flavoring smoke to accumulate. Use the control valve along
with adjusting the vent to control the heat.
* Place the food on the cooking grates in a single layer with space between each piece. This will
allow smoke and hot moisture to circulate evenly around the food pieces.
* Depending on meat and size, smoking for 2 to 3 hours at the ideal constant cooking
temperature of 225°F to 250°F will get the best results. The temperature is according to the
heat indication (temperature gauge) mounted on the front of the door. For more tender and
heavily smoked meat, a lower temperature of 220-225°F and smoking for 4 to 6 hours, may be
preferred. If time is critical, a higher temperature range is recommended.
* Always use a meat probe thermometer to ensure the food is fully cooked before removing it
from the smoker.
* Check the water periodically and add water if low. For best results and to retain heat, avoid
opening the door of the smoker while in use. When the door must be opened, only open it
briefly. The smoker will quickly resume cooking temperature after the doors are closed.
* After each use, and after the smoker has cooled, carefully remove the water pan from the smoker,
empty the water and clean the water pan. Follow the same procedure for the wood chip box.
SHUTTING OFF SMOKER:
CAUTION:
The smoker can be very hot while in use. DO NOT touch any portion of the smoker except
for the door handles, and burner control knob. It may be necessary to use protective gloves.
* Turn the burner control knob to OFF by pushing in and rotating clockwise. The burner flame
should go out. Turn off the LP Cylinder valve by turning the knob clockwise until it stops.
* Follow all warnings and safety precautions before removing meat from smoker or preparing
the smoker for storage. See instructions on proper storage procedures. See all warnings and
safeguards on Pages 3 through 5.
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