Grizzly H6256 Manuel d'utilisateur télécharger pdf

Model H6256 20 lb.

Meat Smoker

The 20lb. Meat Smoker (Figure 1) will handle

20lbs. of sausage using 35-38mm casings and

has the capacity of smoking two hams and two

pork shoulders simultaneously.

Instructions

1. Place the thermometer in the door and

preheat the smoker to 190˚F with the vent

closed. When 190˚F is reached, load the

sausage links into the smoker. The tempera

ture will drop once loaded.

2. Dry the sausages in the smoker for 30–45

minutes.

3. Carefully open the smoker door and place

the sawdust pan (filled with sawdust) on the

heater element as shown in

Figure 2.

4. When smoke begins to come out of the

smokestack, lower the temperature to

165–

170˚F. The internal temperature of the meat

needs to be at least 154˚F.

5. Smoke the sausages for at least eight

hours.

6. Turn the smoker OFF, and carefuly remove

the sausages.

7. Place the sausages into a refrigerator.

NOTE—All cook times and temperatures are

general and differ from meat types, fat content

and sausage size. Research credible sources

for techiniques and recipes before using your

smoker.

Cleaning & Sanitizing

1. Unplug the meat smoker!

2. Scrub the shelves, wooden dowels and saw-

dust pan with a sanitizing agent before and

after every use, then rinse, dry and return to

the smoker.

Figure 1. Model H6256 20lb. Meat Smoker.

Figure 2. Smoker door, smokestack, and

sawdust pan.

Smokestack

Door

Sawdust

Pan

Always be as thorough as

possible when cleaning and

sanitizing components. Any

parts exposed to raw meat

may harbor or develop bacte

ria causing illness or death.

1 2

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Page 1 - Meat Smoker

Model H6256 20 lb. Meat SmokerThe 20lb. Meat Smoker (Figure 1) will handle 20lbs. of sausage using 35-38mm casings and has the capacity

Page 2 - PRINTED IN CHINA

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Grizzly H6256 Manuel d'utilisateur

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