ASSEMBLY INSTRUCTIONS First, check to see that all the pants are there, If there arc missing parts, please call Old Smokey Products Company at (800) 999-1923. Insert the four longest (1 3/4”) screws into the lower set of holes on the side of the barrel. Tighten cache screw with a washer and hex nut (washer goes inside). 1f side handles are not yet attached, use the four 3/4” screws to attach the two side handles in the upper set of holes on the barrel.
SAFETY INSTRUCTIONS Please read carefully — improper use may result in serious personal injury or damage to property, «Old Smokey Electric Smoker is for outdoor use only, + Do not expose to rain. «Use with grounded outlets only. + Do not overload outlet or circuit. The smoker requires 1250 watts, or about 12 amps + Do not touch outside of smoker while it is cooking. It is hot! Use the handles.
COOKING TIME AND TEMPERATURE Because the smoker works outside, it is affected by the outside temperature and wind. Other factors which affect cooking times are your house current and if an extension cord is used (use a grounded cord only). Here are the temperature ranges on the thermostat knob. These are based ona 72° F outside temperature. Wind and cooler outside temperatures will result in lower thermostat temperature and longer cooking times.
Y FOWL ¥ SMOKED TURKEY Once you've had turkey smoked in an Old Smokey Electric Smoker, you won't save it for Thanksgiving and Christmas! The result will be a mild smokey flavor, with tender and juicy meat that tastes great any time of the year. Keep turkey refrigerated until ready to cook. Thaw completely and remove giblets and neck from cavities, Wash bird thoroughly and rub inside dnd out with barbecue sauce. You can make your own or use bottled sauce.
LEMON CHICKEN Marinate chicken for several hours or overnight in a mixture of 1 cop lemon juice, 1/4 cup meted butter or margarine, 1/4 cup Worcestershire sauce, 1 tablespoon Tabasco sauce, 1 tablespoon celery salt, | teaspoon pepper, 1 teaspoon onion salt and 1 teaspoon salt. Remove from marinade and cook as usual. ORANGE CHICKEN Mix | small bottle of Italian salad dressing with 1/2 small can frozen orange juice concentrate. Marinate several hours or overnight. Cook as-usual.
= BEEF &* BEST BRISKET EVER We think this is the best and casuistic brisket you'll ever make. The Old Smokey Electric Smoker adds just the right flavor for tender, Flavorful brisket. Mix together { tablespoon cache of salt, pepper, onion salt, garlic salt and 2 tablespoons cache of celery seed and Worcestershire. Pat on all sides of butcher trimmed brisket and wrap tightly in heavy foil. Refrigerate for 24 hours. Unwrap brisket and pace on rack of smoker, fat side up, Brush with barbecue sauce.
FAJITAS Marinate fajita meat in soy sauce or another type of marinade for several hours. Preheat smoker on High for 30 minutes, then place meat on top grill and cook for 20 minutes per pound. Tun about every 30 minutes. You may quarter onions and place them on top of the meat and cook for the last half hoot. Remove from heat and slice thinly. Serve with flour tortillas, onions, tomatoes, avocados and salsa, BEEF JERKY Slice lean meat 1/4” thick into 1” strips.
SMOKED TENDERLOIN Select a firm tenderloin and rub generously with salt, pepper and barbecue sauce. Place on rack in smoker and cook on High for 20 minutes per pound. Tenderloin is very low in fat, so it will dry out without some sauce to moisturize it SMOKED PORK CHOPS Use nice thick chops and rub well with salt and pepper. You can also brush with barbecue or soy sauce if you wish. Smoke on High for 20 minutes, then reduce heat to Medium until done. HOME MADE BARBECUE SAUCE II Combine 1/2 cup oil.
SEAFOOD »» SMOKED SALMON Wash whole fresh salmon thoroughly, then rub with salt and pepper. Brush with a mixture of melted butter and juice of 1/2 lemon. Place on rack and cook on High until the fish flakes easily when pierced with a fork. Cooking time will depend on how many fish are in the smoker, but should be about 20 minutes per pound. SMOKED FISH FILLETS Fillets will cook more quickly than whole fish, so watch them to sce that they don’t become too dry.
¥ GAME Ww Dove, quail and other game birds are delicious smoked. Wild birds have Jess fat than domestic poultry, so remember to rub the birds with oil, butter, or drape them with bacon to keep them moist. SMOKED DOVE ‘Wash birds carefully, and be sure to remove all shay from the meat. Salt and pepper birds and rub with butter or margarine. Wrap birds in strips of bacon and secure bacon with toothpicks. Place birds on rack in smoker and cook for 30 minutes on High, then turn down heat to Medium.
MARINATED VENISON ROAST Place roast in large pot and cover with marinade: equal pants water and dry wine to which is added 6-8 black peppercorns, 1 bay leaf, 10-12 whole cloves and one sliced onion. Leave meat in the marinade for 24 hours, fuming occasionally. Remove from the marinade and pour about 1/2 cup of marinade into the drip pan. Place roast on rack in the smoker and cook for 30 minutes on High, then reduce heat to Medium and cook for 20 minutes per pound.
LIMITED WARRANTY Old Smokey Products Company warrants the Old Smokey Electric Smoker against defects in materials and workmanship. This warranty is limited to one year from the date of purchase by the consumer. This warranty extends to the original purchaser only and is not transferable. Old Smokey Products Company sole obligation under this warranty shall be to repair of replace the parts which are defective. This warranty does not cover normal wear, rust or damage due to improper use.
