Cooking Instructions; Care And Maintenance - LANDMANN 32961 Manual Del Usuario

IMPORTANT: Before use, clean and inspect the
entire smoker.
• Place and fill the wood chip box with flavoring wood
chips and place the water pan/wood chip box tray in
the appropriate location of the smoker as instructed
in the assembly section of this instruction manual.
The amount and type of wood(s) you use is entirely
up to you. Checking and adding wood to the wood
chip box is covered on page 9 of this manual.
• Place the water pan/wood chip box tray in the
appropriate location of the smoker as instructed in
the assembly instructions then carefully fill the water
pan with water (or similar liquid like beer or apple
juice) up to 1 in. below the water pan rim. DO NOT
overfill or allow water to overflow from the water
pan. Checking and adding water to the water pan is
covered on page 9 of this manual.
• Insert or adjust the smoking racks to the desired
positions. For better access to the food with tongs
or spatulas:
1. Use only the smoking racks needed for your
smoking.
2. Be sure the grids of the smoking racks run
front-to-back as shown in the assembly section.
Smoking tip: Coating the smoking rack(s) with
cooking oil or spray before placing meat will help
in after-use clean up.
• Place the food on the smoking racks in a single
layer with space between each piece. This will allow
smoke and hot moisture to circulate evenly around
the food pieces.
CAUTION: All care and maintenance procedures are
to be performed only while the smoker is turned off,
completely cooled and unplugged from the
electrical source.
• To clean, remove the water pan/wood chip box tray
and cooking racks from the smoker. Clean with hot,
soapy water and rinse and dry thoroughly. To make
cleaning easier, you may prefer to coat the cooking
racks lightly with a cooking oil or cooking spray
before each use.
• To clean the inside and outside of the smoker
cabinet, simply use a damp cloth. Spray washing
with a water hose is not recommended. All moisture
should be wiped away and not allowed to stay
inside or on top of the smoker.
• After the ashes are completely cool, remove
the water pan/wood chip box tray with lid and
thoroughly clean out all wood ashes and unburned
wood, and wipe the box clean of any residue.

Cooking Instructions

• Depending on the meat and size, smoking for
two to three hours at the ideal constant cooking
temperature of 225º to 250º F will get the best
results. For more tender and heavily smoked meat,
a temperature of 220º to 240º F and smoking four
to six hours (or longer) may be preferred. If time is
critical, a higher temperature range is recommended.
One common time measurement used is to allow 45
– 60 minutes smoking time per pound of meat.
Note: This will vary for bone-in and boneless meats.
Flavoring wood tips:
• Small wood chips work best inside the wood
• Use dry hardwoods such as hickory, pecan, apple,
• DO NOT use resinous woods such as pine. These
• Let your taste be your guide. Experiment with
• To produce longer smoking and prevent faster
• Most smoking flavor occurs within the first few

Care and Maintenance

• Make sure the grease in the grease pan is
completely cool before removing the grease pan
for cleaning. Dispose of the grease and wash
thoroughly.
• Frequently inspect and clean the smoker for insects
and insect nests.
• Inspect the electrical temperature controller cord
before each use to make sure it is in good condition.
• If there are signs of cuts or damage, DO NOT use
electrical temperature controller.
• To protect your smoker from weather and other
elements, it is recommended to keep your smoker
covered when not in use and stored in a dry area.
• It is recommended that this electric smoker is
NOT be stored outside or in an area where outside
elements may have a detrimental effect on the
smoker and its operation.
• Weather-resistant covers for this smoker are
available for purchase.
10
chip box.
cherry or mesquite.
usually produce an unpleasant flavoring.
different types and quantities of wood chunks,
chips or sticks. You may also mix different
woods together.
burning, pre-soak the wood in water for at least
30 minutes (Refer to wood chip
manufacturer's instructions).
hours of smoking. Adding wood chips after this
is typically not necessary unless extra-heavy
smoking flavor is desired.