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Disclaimer: It is for the user to determine whether equipment supplied by Outdoorcook.co.uk
is suitable for their purpose. No liability is accepted or implied by us in excess of the net
purchase value of the product!
!
Professional Meat & Fish Smoker Instructions (PMFS!–!09!&!
PMFSL!‐!10)
When you require professional, guaranteed results every time then you need
one of OutdoorCook.co.ukʼs Pro Smokers. Insulated stainless steel, flue
control and thermostatic electric heating are important features.
Items included:
Insulated smoking cabinet
Hanging rods
Meat/fish hooks
Drip tray
Sawdust tray
Fire box for electric smoking (see electric smoking section)
Fire box for non-electric smoking (see non-electric smoking section)
Temperature gauge
Electric element with Thermostatic control sensor
3kg of beech sawdust to get you started.
This smoker is made from high grade stainless steel.
Dimensions:
Height 860mm x Width 400mm x Depth: 400mm
(L) Height 1250mm x Width 400mm x Depth 400mm
These smokers are very heavy and require two people to lift them.
Instructions for Use
• Unpack the individual items taking care to avoid any sharp edges. .
• Install the hanging rods.
• Install the thermometer in the hole in the smoker door.
• Slot the flue onto the top of the smoker
• Adjust the airflow in the smoker with the vent at the top. Temperature
and smoke density will be adjusted this way.
• Smoking and curing books should be consulted for recipes. In simplest
terms this smoker can be used as an enclosed bbq with added smoke,
but to really appreciate the delights of smoking we suggest you
research brining, rubs and smoking at lower temperatures.
• Only use in suitable non-flammable surroundings with appropriate
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Disclaimer: It is for the user to determine whether equipment supplied by Outdoorcook.co.uk
is suitable for their purpose. No liability is accepted or implied by us in excess of the net
purchase value of the product!
!
ventilation. As our Pro smokers have a chimney flue, it may be possible
to connect them to kitchen ventilation systems/extractors for use
indoors.
Using the Firebox with Thermostatic Electric Smoking System
Remove the sliding sawdust tray from the Fire Box and thread the plug, cable
and handle of the electric element through the hole underneath the wooden
handle at the front of the Fire Box. The electric element sits on four supports
in the Fire Box. The Sawdust tray can be replaced and can come into contact
with the element.
Install the orange thermostat on the side of the smoker at the top. The
electronics (in the orange box) must remain on the outside of the smoker and
the probe pushed through to the inside. The probe should be secured on the
inside with the metal washer and bolt provided.
Plug the heating element into the socket attached to the thermostat. The
thermostat plug is the source of power both units once connected.
Important:
Only ever turn the element on when it is installed in the Fire Box and the Fire
Box is installed in the smoker.
Always use damp sawdust in the sawdust tray as using dry sawdust can
cause dangerous fires.
Using the Firebox for Non-electric Smoking
• Place the wooden block on the metal spike in the firebox
• Fill the firebox with sawdust and lightly compact with your hand (not too
dense or it wonʼt burn correctly)
• Remove the wooden block and light the sawdust in the space that is
left. Putting some hot charcoal in the space, which will in turn light the
sawdust, is a good approach. A Blow torch is a reliable method.
• Slide the fire box into the smoker and regulate the burn using air vents
on the smoker.
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Disclaimer: It is for the user to determine whether equipment supplied by Outdoorcook.co.uk
is suitable for their purpose. No liability is accepted or implied by us in excess of the net
purchase value of the product!
!
• The fire box can be refilled with sawdust and process repeated
depending on what is being smoked. 6-8 hours of smoking is
reasonable.
• For hotter smoking temperatures, partially fill the Fire Box with
charcoal. Add damp sawdust directly onto the coals or into a metal tray
placed on top of the coals.
• Make sure the vent in the front of the Fire Box is open to sustain the
burn/smoulder.
Care & Maintenance
Your smoker is best stored in a covered dry place, Please follow relevant
Health Safety Regulations as you would for any oven or commercial cooking
appliance.
IMPORTANT: Electric Heating Element Safety Instructions.
• It is important to read the following guidelines for safety reasons
before using the smoker heating element.
• The heating element is part of the smoking oven supplied with it and
no liability is accepted by us for any other use.
• The '0' setting on the element does not mean it is necessarily 'OFF',
but rather is the minimum heating setting. Always unplug thermostat
and element after use and wait to cool.
• The smoker and element should only be used by appropriately
responsible adults with a great deal of care and should be kept away
from children.
• The heating element and cable should be kept away from water and
other liquids
• Do not overstretch the cable when in use.
• Keep the cable clear of hot surfaces or sharp edges as there is danger
of electrocution
• Allow the heating element to fully cool for some time before
attempting to handle
• While in use, keep the heating element away from other heat
conducting or electricity conducting materials
• Do not use the element if it or the cable is in any way damaged
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www.outdoorcook.co.uk
Disclaimer: It is for the user to determine whether equipment supplied by Outdoorcook.co.uk
is suitable for their purpose. No liability is accepted or implied by us in excess of the net
purchase value of the product!
!
• Do not attempt to repair any part of the smoker or element yourself.
Repairs should only be attempted by a qualified electrician.
Storage:
Let all parts of the element and smoker cool fully before cleaning
or moving is attempted.
Clean the smoker with a damp cloth once fully cool and make
absolutely sure the electric element is disconnected.
In case of any queries please contact www.outdoorcook.co.uk
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