Viking Installation/ Use & Care Manual Viking Range Corporation 111 Front Street Greenwood, Mississippi 38930 USA (662) 455-1200 For product information call 1-888-VIKING1 (845-4641), or visit the Viking Web site at vikingrange.
Congratulations Your purchase of this product attests to the importance you place upon the quality and performance of the major appliances you use. With minimal care, as outlined in this guide, this product is designed to provide you with years of dependable service. Please take the few minutes necessary to learn the proper and efficient use and care of this quality product.
Getting Started Important Safety Instructions ______________________ 5 Setup & Seasoning ________________________________ 7 Operation Firing & Feeding __________________________________ 8 Smoking & Cold Smoking _________________________ 10 Cooking Tips ______________________________________ 13 Product Care Cooling Down & Cleaning ________________________ 15 Service Information ________________________________ 16 Warranty __________________________________________ 17 Important Safety Instructions • Do not
Getting Started Setup & Seasoning • Before storing, make sure the smoker is cool. Keep stored outside in a well-ventilated area out of the reach of children. • It is important to season your smoker without food for the initial burn. • Keep the ventilation opening at the top free and clear to allow proper flow of air. Do not obstruct the flow of combustion and ventilation air. 1. Place your unit on a flat, level surface that is free of any flammable debris.
Getting Started Getting Started Firing & Feeding Features 1. Remove the rain cap from the smoke stack of the smoker. Never operate your smoker with the rain cap on. 2. Make sure the main/front door of the smoker is closed and latched. At this time, the chute door on top of the unit and the firebox door on the bottom right hand side of the unit should remain open. 5 3. Start your initial fire by igniting an accessory chimney starter full of charcoal.
Cold Smoking Smoking intensifies the flavor by adding smoke to the cooking process. To achieve ample smoke ring and flavor add your favorite choice of wood chunks into the ash pan through the firebox door (small door on right). Popular wood chunks used are mesquite and hickory, but there are many different flavors to choose from at your local BBQ goods supplier. Always soak the chunks in water prior to putting them into the box.
Cooking Tips Cold Smoking Chart Cold Smoking Time Beef 90 minutes Pork 60 minutes Chicken 40 minutes Duck 40 minutes Game (venison) 40 minutes Salmon/Tuna Fillets 40 minutes Shellfish (shrimp, scallops, oysters, etc.) 60 minutes Vegetables 30 minutes Cheeses 30 minutes NOTE: Temperatures in your smoker burn hotter on the bottom rack as it is closest to the heat source. Monitor items more closely when using the bottom rack as they may become done faster than the upper racks.
Cooking Tips Cleaning and Maintenance Ribs *Keeping your smoker clean is essential to its performance. Approximate Cooking Time = 4 hours Cooling Down and Cleaning Use loin back or spare rib sides. Completely cover with favorite rub. 1. Fill the ash pan with soaked wood chunks. 3. Cook for approximately 4 to 4 1/2 hours. 4. Remove from smoker and season again with dry rub or glaze with your favorite BBQ sauce. Tip: One method to tell when your ribs are ready is the toothpick method.
Service Information If service is required: VIKING GRAVITY FEED™ CHARCOAL SMOKER 1. Call your dealer or authorized service agency. The name of the authorized service agency can be obtained from the dealer or distributor in your area. 2. Have the following information readily available: • Model number • Serial number • Date of purchase • Name of dealer from whom purchased 3. Clearly describe the problem that you are having.
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