20 Lb. Capacity Insulated Aluminum Smokehouse 92388 ASSEMBLY AND OPERATING INSTRUCTIONS 3491 Mission Oaks Blvd., Camarillo, CA 93011 Visit our Web site at http://www.harborfreight.com Copyright © 2004 by Harbor Freight Tools®. All rights reserved. No portion of this manual or any artwork contained herein may be reproduced in any shape or form without the express written consent of Harbor Freight Tools®.
Specifications Construction: 26 Guage Aluminum Housing High Density Insulation Alloy Steel Bottom Chromed Steel Grills Dimensions: Exterior: 18-1/8" L x 19-1/2"W x 24"H Interior: 15" L x 20" H x 16-1/2" W Capacity: Suggested Fuel: 20 Lbs. of meat prior to smoking Sawdust, Wood Chips Temperature Range: 100 - 250 degrees Fahrenheit Electrical Requirement: 120V 60Hz, 1000W Net Weight: 29.00 Lbs.
9. When operating a power appliance outside, use an outdoor extension cord marked “W-A” or “W”. These extension cords are rated for outdoor use, and reduce the risk of electric shock. Personal Safety 10. Stay alert. Watch what you are doing, and use common sense when operating a power appliance. Do not use a power appliance while tired or under the influence of drugs, alcohol, or medication. A moment of inattention while operating power appliances may result in serious personal injury. 11. Dress properly.
Service 23. Appliance service must be performed only by qualified repair personnel. Service or maintenance performed by unqualified personnel could result in a risk of injury. 24. When servicing an appliance, use only identical replacement parts. Use of unauthorized parts or failure to follow maintenance instructions may create a risk of electric shock or injury. Specific Safety Rules WARNING! Fire Hazard: Only use this unit outside. During heating the bottom of the Smokehouse can get very hot.
GROUNDING WARNING! Improperly connecting the grounding wire can result in the risk of electric shock. Check with a qualified electrician if you are in doubt as to whether the outlet is properly grounded. Do not modify the power cord plug provided with the appliance. Never remove the grounding prong from the plug. Do not use the appliance if the power cord or plug is damaged. If damaged, have it repaired by a service facility before use.
EXTENSION CORDS 1. Grounded appliances require a three wire extension cord. Double Insulated appliances can use either a two or three wire extension cord. 2. As the distance from the supply outlet increases, you must use a heavier gauge extension cord. Using extension cords with inadequately sized wire causes a serious drop in voltage, resulting in loss of power and possible appliance damage. (See Figure C, below.) 3. The smaller the gauge number of the wire, the greater the capacity of the cord.
Unpacking When unpacking, check to make sure the following parts are included. (1) Insulated Smokehouse, 20 lbs. Capacity (1) Stainless Steel Sawdust Pan (4) Chrome Plated Grills with Brackets (3) Hanging Racks (Hickory Dowels) (1) Meat Thermometer If any parts are missing or broken, please call Harbor Freight Appliances at the number on the cover of this manual. All parts included with your Smokehouse Assembly 1. Remove the Smokehouse and all parts from the box.
6. Slide one or more of the Grills (17) into place depending on the size and amount of food you will be processing. You may also use one or more of the Hanging Racks (18), depending on the food items you have selected. Grills and Hanging Racks fit into retaining rails or hooks made into the inside of the Smokehouse. Grills installed (with Sawdust Pan in place) Hanging Racks installed (with Heating Element exposed) 7. The amount of air flow through the smokehouse can be regulated using the Flue.
Operation 1. To operate your Smokehouse, simply place your meat on the racks or bars as appropriate. 2. Put sawdust or wood chips into the tray underneath. Be sure to use clean, unpainted sawdust or wood chips from untreated lumber. The heating element will cause the sawdust/wood chips to smolder, thereby smoking your meat. Various types of wood will impart various flavors to the meat. Mesquite, oak and hickory are popular woods used for this purpose which impart distinctive flavors.
Precooking Precooking food partially in the microwave, oven, or stove is a good way of reducing smoking time. Just make sure that the food goes immediately in the preheated smoker to complete cooking. Cook Thoroughly Cook food to a safe internal temperature to destroy harmful bacteria. Meat and poultry cooked in a smoker often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe internal temperature. Whole poultry should reach 180 °F; breasts, 170 °F.
Maintenance 1. Your Smokehouse should be cleaned after each use. Ashes, smoke and cooked meat residue can more easily be removed when fresh than if left for later cleaning. Clean and disinfect your Smokehouse again before each use. 2. When not in use, store your Smokehouse in a secure place where it is protected from damp or corrosive materials, and where it will not be subject to accidental damage. Protect the power cord from damage. 3.
Assembly Drawing NOTE: Some parts are listed and shown for illustration purposes only and are not available individually as replacement parts. PLEASE READ THE FOLLOWING CAREFULLY THE MANUFACTURER AND/OR DISTRIBUTOR HAS PROVIDED THE PARTS DIAGRAM IN THIS MANUAL AS A REFERENCE APPLIANCE ONLY.
