Cajun Injector® Electric Smoker Owner’s Manual Assembly, Care, and Safety Instructions Tool needed for assembly: Phillips Head Screwdriver WARNING: CARBON MONOXIDE HAZARD BURNING WOOD GIVES OFF CARBON MONOXIDE. THIS CAN CAUSE DEATH.
IMPORTANT SAFETY INSTRUCTIONS AND WARNINGS READ ALL INSTRUCTIONS THOROUGHLY BEFORE USE: •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• This manual contains important information that is necessary for safe and proper use of this appliance. Read and follow the warnings and instructions carefully before and during the use of the smoker. For future reference, keep this manual. Burning wood gives off carbon monoxide. This can cause death.
IMPORTANT SAFETY INSTRUCTIONS AND WARNINGS (Continued) •• •• •• •• •• •• •• •• •• •• •• •• •• •• Do not bump or impact electric smoker. Do not move the appliance when in use. Always allow the electric smoker to cool completely before storing or moving. Carefully remove food from electric smoker. All of the surfaces are hot and could cause burns. Always use protective gloves along with long, sturdy- cooking tools.
PARTS LIST ES4 - HANDLE (1) ES8 - LARGE COOKING RACKS (4) ES11 - SIDE ACCESS WOOD PELLET CHUTE CAP (1) ES5 - HANDLE SCREWS (2) ES3 - WHEEL SCREWS (8) ES10 - WATER PAN ES2 - WHEELS (2) ES6 - WOOD PELLET TRAY ES9 - SMALL COOKING RACK (1) ES7 - DRIP PAN ES1 - FRONT LEGS (2) • ES1 - Front Legs (2) • ES7 - Drip Pan (1) • ES2 - Wheels (2) • ES8 - Large Cooking Racks (4) • ES3 - Wheel Screws (8) • ES9 - Small Cooking Rack (1) • ES4 - Handle (1) • ES10 - Water Pan (1) • ES5 - Handle Scre
ASSEMBLY INSTRUCTIONS Tools needed: Phillips Head Screwdriver Step 1 – Secure Base • Gently lay smoker on its side, revealing the bottom of the appliance for easy assembly. • Align the four holes of a wheel to the four holes on the back corner of the bottom of the smoker. Using four of the provided screws, install the wheel to the base by fastening each screw into a hole. (Repeat this step to secure the second wheel to the opposite back corner of the smoker).
ASSEMBLY INSTRUCTIONS Tools needed: Phillips Head Screwdriver Step 3 – Install Wood Pellet Tray • Slide the wood pellet tray into the corresponding supports, insuring that the tray is placed to completely enclose the heating element with the two surfaces of the tray. Step 4 – Drip Pan Placement • Set Drip Pan on the floor of the inside of smoker, below the wood pellet tray. The raised edges of the pan should be face up in order to catch any juices that may drip from meat.
ASSEMBLY INSTRUCTIONS Tools needed: Phillips Head Screwdriver Step 6 – Install Water Pan • Slide Water Pan onto the supports directly above the wood pellet chute and below the supports for the fourth rack. WATER PAN PELLET TRAY DRIP PAN Step 7 – Securing Wood Pellet Chute Cap • Prior to powering on the unit, ensure the wood pellet chute cap (located on the exterior side of the smoker) is securely screwed in place. Please see curing instructions prior to use.
Smoker Curing Procedures 1. Remove all the racks from the protective wrapping and wash in warm soapy water and rinse well. Dry and put aside. 2. With a wet towel, wipe the inside of your smoker to remove any residue. 3. Once the inside is dry, use some vegetable spray or olive oil spray on a dry towel and wipe the inside walls liberally. 4. Heat the smoker to 225˚F. Place 1/4 cup Wood Pellets into the wood pellet chute, and ensure that no pellets remain in chute after loading. Smoke for two hours. 5.
How to use wood pellet chute • When smoker reaches desired temperature, pour 1/2 bottle (1.5oz.) of Cajun Injector Flavored Wood Pellets, or 1/4 cup of your favorite wood chips, into chute. Replace cap securely over wood pellet chute. • If using wood chips, follow instructions on wood chip packaging prior to placing chips into the smoker. • Never use more than 1.5 oz. of wood pellets, or 1/4 cup of wood chips, at a time. • Add more pellets or chips as needed.
24-Hour Pop-Up Digital Display The display panel can be exposed by firmly pressing the button located in front of display panel. Display panel will open and rotate upwards. Control panel operating instructions It is not necessary to pre-heat this unit. Setting the Temperature: • Push ON button. • Push TEMP button; LED display will blink. • Set temperature using • Push TEMP to hold preferred temperature. Note: Heating will not begin until timer is set.
Using Your Smoker • Temperature cannot be set above 275˚F (135˚C). This smoker is designed for low temperature (200˚F – 225˚F) slow cooking. It is not intended to be used as an oven. • Wood pellet feeder must be completely sealed on the outside of the smoker, and wood pellet tray must be in place while cooking. Improper loading may cause wood pellets to catch fire. • Wood pellets are essential to generate smoke and give the meat a pleasant smoky flavor. Moderation in the use of wood pellets is advised.
An Introduction to Your New Smoker and The Smoking Process This pamphlet will assist anyone with limited knowledge of how to smoke foods. Also, to obtain excellent results while enjoying your new smoker, and while learning the basics of smoking, the traditional form of slow cook barbecue. We present the basics to assist you in getting started, while achieving great results the very first time as you gain experience cooking with your new smoker.
Preparation of Your Smoker 1. Once your food has been brined, marinated, and seasoned, you need to prepare your electric smoker for operation. To avoid the bitter flavor of creosote on your meats, be sure that your smoker has been completely cleaned prior to commencing the smoking process. One simple idea, if you don’t need the racks during the smoking process, take them out prior to starting the smoking process. 2. Your choice of wood flavor will depend on your experience with smoked wood flavors.
Preparation of Meats for Smoking The USDA recommends following normal sanitary procedures when preparing raw products for smoking. • Clean – Wash hands and surfaces often. • Keep Ingredients Separate – Don’t cross contaminate ingredients or uten sils. • Cook to Proper Temperatures using two thermometers, one for the food, one for the smoker. • Smoke food to a safe internal temperature and doneness.
Types of Smoking Dry Smoking: Dry smoking uses indirect heating with a low smoldering heat source to slowly cook foods while infusing a smoke flavor. Wet Smoking: Wet smoking or water smoking is more often employed when smoking. A pan of water, fruit juices, wine, or other liquids are used to maintain moisture and tenderness throughout the smoking process. Cold Smoking: Cold Smoking is the process of smoking food usually at temperatures below 100˚ F, or below a temperature that burns or liquefies fat.
Injectable Marinade Concepts and Utilization Techniques Injectable marinades and brines possess the same characteristics as their counterparts except that they do not require product soaking in order to impart flavor; moisturize, and tenderize. Unlike marinade soaking methodologies that only penetrate about a 1/4 inch into meat surfaces, require long soak times, and contaminate expensive marinades, flavor injection infuses blended flavors deep inside the meat.
Smoked Turkey Prep. Time: 20 minutes Cook Time: 30 – 40 Minutes Per lb. at 225˚F; longer if lower temperature is utilized. Selection: We find whether frying or smoking your turkey, smaller birds work best as this avoids under cooking deep inside and overcooking the outside. We recommend a 12-14 lb. turkey. Ingredients: 1 (12 lb. – 14 lb. ) Turkey, thawed (We don’t recommend larger) 1.5 oz. Per lb.
Basil - Wrapped Smoked Corn on the Cob Prep Time: 10 minutes Cook Time: 1-1/2 - 2 hours Yield: 4 servings Ingredients: 4 4 tbsps. 24 1/2 cup 1/4 cup Ears of corn, husked Aluminum foil Butter, melted Cajun Injector® Quick Shake® Cajun Shake® Seasoning Fresh basil leaves Water Oak or Pecan Wood Pellets Method: Set the smoker temperature to 225˚F. Place corn on foil and brush generously with melted butter. Sprinkle with Cajun Injector Quick Shake Cajun Shake seasoning.
Cajun Injector® Smoked Venison Roast Prep Time: 10 minutes Cook Time: 4-5 hours Yield: 4-6 servings Ingredients: 1 Cajun Injector® Smoker Kit containing: 1 (16) ounce jar Cajun Injector Smoking Brine 1 (16) ounce jar Cajun Injector Basting Spray 1 (16) ounce jar Cajun Injector BBQ Finishing Sauce 1 (3) ounce pecan smoker pellets 1 (3) ounce oak smoker pellets 1 - 4 lb. Venison Roast 3 tbsps.
Cajun Injector® Smoked Caribou Roast Prep Time: 10 minutes Cook Time: 4-5 hours Yield: 4-6 servings Ingredients: 1 Cajun Injector® Smoker Kit containing: 1 (16) ounce jar Cajun Injector Smoking Brine 1 (16) ounce jar Cajun Injector Basting Spray 1 (16) ounce jar Cajun Injector BBQ Finishing Sauce 1 (3) ounce pecan smoker pellets 1 (3) ounce oak smoker pellets 1 4-6 lb. Caribou Roast 3 tbsps.
Cajun Injector® Smoked Pork Tenderloin Prep Time: 10 minutes Cook Time: 2-3 hours Yield: 4-6 servings Ingredients: 1 - 2 lb. 1 3 tbsps. 1 cup 1/4 cup Pork Tenderloin 16 oz. Jar Cajun Injector® Creole Butter Recipe Marinade, Jalapeno Butter Recipe Marinade, or Hot n Spicy Butter Recipe Marinade Cajun Injector® Quick Shake® Cajun Shake® seasoning Apple Juice Oak or Pecan Wood Pellets Method: Set the smoker temperature to 225° F.
Cajun Injector® Smoked Pork Butt Prep Time: 10 minutes Cook Time: 4-5 hours Yield: 4-6 servings Ingredients: 1 7-8 lb. Fresh Pork Butt 1 16 oz. Jar Cajun Injector® Hot n Spicy Butter Recipe Marinade, Creole Butter Recipe Marinade, or Jalapeno Butter Recipe Marinade 6 tbsps. Cajun Injector® Quick Shake® Cajun Shake® seasoning 1 cup Apple Juice 1/4 cup Oak or Pecan Wood Pellets Method: Set the smoker temperature to 225° F.
Cajun Injector® Smoked Pork Loin Prep Time: 10 minutes Cook Time: 3-4 hours Yield: 4-6 servings Ingredients: 1 3 - 4 lb. Pork Loin 1 16 oz. Jar Cajun Injector® Hot n Spicy Butter Recipe Marinade, Creole Butter Recipe Marinade, or Jalapeno Butter Recipe Marinade 6 tbsps. Cajun Injector® Quick Shake® Cajun Shake® seasoning 1 cup Apple Juice 1/4 cup Oak or Pecan Wood Pellets Method: Set the smoker temperature to 225° F.
Cajun Injector® Fumeur Électrique Manuel d’utilisation Assemblage, soin, instructions et directives de sécurité Outil nécéssaire pour l’assemblage : Tournevis cruciforme AVERTISSEMENT : RISQUE D’OXYDE DE CARBONE LE BOIS BRÛLANT DÉGAGE DE L’OXYDE DE CARBONE POUVANT CAUSER LA MORT. Avertissements et directives de sécurité : Lire et suivre attentivement les avertissements et les instructions dans ce manuel avant et pendant l’utilisation du fumeur.
AVERTISSEMENTS ET DIRECTIVES IMPORTANTES DE SECURITE LIRE ATTENTIVEMENT TOUTES LES INSTRUCTIONS AVANT L'UTILIZATION DE L'APPAREIL : •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• •• Ce manuel contient d’ importantes informations qui sont nécessaires pour l’usage sans danger et approprié de cet appareil. Lire et suivre attentivement tous les avertissements et les instructions avant et pendant l’utilisation du fumeur.
•• •• •• •• •• •• •• •• •• •• •• •• •• INSTRUCTIONS, AVERTISSEMENTS ET DIRECTIVES DE SECURITE IMPORTANTES (Suite) Ne pas cogner ou frapper le fumeur électrique. Ne pas déplacer l’appareil lorsqu'il est en service. Permettez toujours au fumeur électrique de se refroidir complètement avant le rangement ou le déplacement. Enlever soigneusement la nourriture du fumeur électrique. Toutes les sur faces sont chaudes et pourraient causer des brûlures.
LISTE DE PIÈCES ES8 - GRANDES GRILLES DE SUPPORTS À CUIRE (4) ES11 - BOUCHON DE L’ACCÉS LATÉRAL DE SCENDEUR DE GRANULE (1) ES4 - POIGNÉE (1) ES5 - VIS DE POIGNÉE (2) ES3 - VIS DE ROUE (8) ES10 - RÉCIPIENT À EAU ES6 - PLATEAU DE GRANULE DE BOIS ES2 - ROUE (2) ES9 - PETITES GRILLES DE SUPPORTS À CUIRE (1) ES7 - PLATEAU D’ÉGOUTTEMENT ES1 - PIEDS AVANT (2) • ES1 - Pieds Avant (2) • ES7 - Plateau d’égouttement (1) • ES2 - Roues (2) • ES8 - Grandes grilles de supports à cuire (4) • ES3 - Vis de R
INSTRUCTIONS POUR LE MONTAGE Outils nécessaire: Tournevis cruciforme Étape 1 - Fixer la base •• Coucher doucement le fumeur sur le côté, montrant le fond de l'appareil pour assurer un montage facile. •• Aligner les quatre trous du support de roue avec les quatre trous sur le coin arrière du fond du fumeur. En utilisant quatre des vis fournies, installer la roue sur la base en vissant chaque vis dans les trous respectifs.
INSTRUCTIONS POUR LE MONTAGE Outils requis: Tournevis cruciforme Étape 3 – Installer le plateau de granulés de bois •• Glisser le plateau de granulés de bois dans les supports d’appuis correspondants, s’assurant que le plateau soit correctement positionné pour fermer complètement l'élément de chauffe avec les deux surfaces du plateau.
INSTRUCTIONS POUR LE MONTAGE Outils requis: Tournevis cruciforme Étape 6 - Installer le récipient à eau •• Glisser le récipient à eau sur les guides de soutien en métal directement au-dessus du descendeur de granulés de bois et au des sous des guides de soutien de la quatrième grille.
Procédures d’utilisation du fumeur 1. Enlever toutes les grilles de l'emballage protecteur et laver avec de l’eau savonneuse et rincer. Mettre de côté et sécher. 2. Avec une serviette humide, essuyer l'intérieur de votre fumeur pour enlever tous résidus. 3. Une fois l'intérieur sec, utiliser un vaporisateur d’huile végétale ou d’huile d’olive et vaporiser sur un torchon ou serviette en papier et nettoyer généreusement les parois intérieures. 4. Chauffer le fumeur à une température de 225˚F (108˚C).
Comment utiliser le descendeur de granulés de bois • Quand le fumeur atteint la température désirée, verser 1/2 bouteille de 1.5oz. (42 g) de granulés de bois aromatisés Cajun Injector® ou 1/4 tasse de vos granulés de bois préférés dans le descendeur. Placer le bouchon fermement au-dessus du descendeur granulés de bois. • Si vous utilisez des morceaux de bois, suivre les instructions sur le paquet d’emballage avant de placer les morceaux de bois dans le fumeur. • Ne jamais employer plus de 1.5oz.
Affichage numerique Automatique de 24 heures Le panneau d’affichage numérique peut être ouvert en appuyant fermement sur le bouton situé devant le panneau d’affichage. Le panneau d’affichage s’ouvrira et se mettra en position verticale. Consignes d’utilisation du panneau de commande Il n’est pas nécessaire de préchauffer cet appareil. Réglage de la température : •• Pousser le bouton « ON » (Marche). •• Pousser le bouton « TEMP » (Température); Affichage par LED clignotera.
Utilisation de votre fumeur •• La température ne peut pas être réglée au-dessus de 275˚F (135˚C). Ce fumeur est conçu pour chauffer à basse température de 200˚F - 225˚F (93˚C – 107˚C) à cuisson lente. Il n’est pas conçu pour être utilisé comme four. •• Le descendeur de granulés de bois doit être complètement scellé à l’exté rieur du fumeur et le plateau de granulés de bois doit être bien en place pendant la cuisson.
