Iii.operating Instructions - Gastrodomus YXL-140L Manual Del Usuario

11. Unplug this smoker before cleaning .
12. Do not operate any appliance with a damaged cord or plug, after the appliance has failed to operate
properly or has been damaged in any way.
13. Use extreme caution when moving any appliance. Do not move this smoke house during operation.
14. Please contact our customer service department if you have any concerns and/or questions about it.

III.Operating Instructions

Our smokehouses are as easy to use as the stove in your kitchen. The proper and efficient operation of this
smokehouse is up to you. This unit is equipped with a digital control and thermostat that has a probe
located on the inside back wall to transmit accurate temperature readings. The digital thermostat has a
range of 10° C (50° F) to 90° C (200° F). The ideal temperature for smoking sausage is 73° C (165° F). This can
be monitored by checking the thermometer.
THE TEMPERATURE OF THE SMOKEHOUSE SHOULD NEVER EXCEED 76°C (170°F) WHEN SMOKING MEATS.
USE THIS APPLIANCE ONLY AFTER READING AND UNDERSTANDING THESE INSTRUCTIONS. IF IN DOUBT,
CONTACT THE MANUFACTURER.
Instructions for use, continued
1. Fully open the damper located at the top of the smokehouse by turning the lever on the damper stack.
Preheat the smokehouse to 54°C (130° F) by pressing ON once, press SET TEMP once, when the LED display
flashes use the +/- buttons to adjust to 54°C (130° F), when acquired press SET TEMP to lock in the
temperature. Without setting a timer, the heating element will not turn on. To set a timer Press the SET
TIME button once, when the LED display flashes use the +/- buttons to select the duration of the timer
(hint: Enter a slightly longer time than you need to finish the smoking process). Monitor the internal
temperature using the LED control display.
2. While you are waiting for the smokehouse to preheat, moisten the sawdust. Do not soak or wet it too
much or it will create extra moisture that will condense inside the smokehouse. On the other hand, if it's
too dry, it can create an open flame that can burn the meat and/or damage the smokehouse. There are
three ways to check if the sawdust has reached the right moisture content.
a. There should be no visible water collecting at the bottom of the sawdust pot,
b. All of the sawdust should now be a darker color
c. When you take a little more than a pinch of sawdust and squeeze it between your fingers, the water
should not drip out. The amount of sawdust used depends greatly on individual taste. Using a full pan is a
good place to start, but you can use more if you want a stronger flavor. Set aside for step 4.
3. After about 15 minutes, place the product you will be smoking in the smokehouse, close the door, and
let the product dry for 30-45 minutes at 54°C (130° F).
4. Open the smokehouse door and carefully place the pan with the sawdust.
5. (TIP: Pack the moistened sawdust into the pan and create a hole in the middle of the sawdust. This will
help keep the sawdust steaming and create a heavy smudge). Close the door, leave the damper open and
set 68° C (155° F) on the smokehouse control.
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