Electric Smoker OGA339 (085-1153-8) 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. Warnings & Safety Concerns: Read and follow the warnings and instructions in this manual carefully before and during the use of the smoker.
IMPORTANT SAFETY INSTRUCTIONS AND WARNINGS Read all instructions thoroughly before use: s s s s s s s s s s s s s s Never operate this appliance after it has malfunctioned or the unit has been damaged. s Never allow any other activities in the vicinity of the electric smoker during or after use. Make sure the unit has cooled before storing or cleaning. Always keep a fire extinguisher handy when operating the electric smoker.
IMPORTANT SAFETY INSTRUCTIONS AND WARNINGS (Continued) s s s s s s s s s s s s s s 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. Never cover cooking racks with metal foil.
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) 3 s ES1 - Front Legs (2) s ES7 - Drip Pan (1) s ES2 - Wheels (2) s ES8 - Large Cooking Racks (4) s ES3 - Wheel Screws (8) s ES9 - Small Cooking Rack (1) s ES4 - Handle (1) s ES10 - Water Pan (1) s ES5 - Handle S
ASSEMBLY INSTRUCTIONS Tools needed: Phillips Head Screwdriver Step 1 – Secure Base s Gently lay smoker on its side, revealing the bottom of the appliance for easy assembly. s 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 screws provided, 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 s Slide the wood pellet tray into the corresponding supports, ensuring that the tray is placed so that its two surfaces completely enclose the heating element. Step 4 – Drip Pan Placement METAL RACK s Set drip pan on the floor of the inside of the 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 s 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 s 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 their protective wrapping. 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 oil spray or olive oil spray on a dry towel and wipe the inside walls liberally. 4. Heat the smoker to 107℃(225˚F).Place 60g(1/4 cup) wood pellets into the wood pellet chute, and ensure that no pellets remain in chute after loading.
How to use wood pellet chute s When smoker reaches desired temperature, pour 1/2 bottle (45 ml or 1.5 oz) of flavoured wood pellets, or 60 g (1/4 cup) of your favourite wood chips, into chute. Replace cap securely over wood pellet chute. s If using wood chips, follow instructions on wood chip packaging prior to placing chips into the smoker. s Never use more than 45 g (1.5 oz). of wood pellets, or 60 g (1/4 cup) of wood chips, at a time. s 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: s Push ON/OFF button. s Push TEMP button; LED display will blink. s Set temperature using s Push TEMP to hold preferred temperature. Note: Heating will not begin until timer is set.
Using Your Smoker s Temperature cannot be set above 135℃(275˚F). This smoker is designed for low temperature 94℃-107℃ (200˚F – 225˚F) slow cooking. It is not intended to be used as an oven. s 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. s Wood pellets are essential to generate smoke and give the meat a pleasant smoky flavour.
An Introduction to Your New Smoker and the Smoking Process This pamphlet will assist anyone with limited knowledge of how to smoke foods. It will help you 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 flavour of creosote on your meats, be sure that your smoker has been completely cleaned prior to commencing the smoking process. 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 flavour will depend on your experience with smoked wood flavours.
Preparation of Meats for Smoking Before You Smoke, Brine: Curing, brining, or marinating of meats to be smoked with a salt brine was a necessary step when smoking was primarily a form of food preservation. Today, although hot smoking does not require curing in order to preserve the food, there are other reasons for brining foods, including flavour infusion (brines can be flavoured to individual taste with sugars, wines, herbs and spices).
Types of Smoking Dry Smoking: Dry smoking uses indirect heating with a low smouldering heat source to slowly cook foods while infusing a smoke flavour. Wet Smoking: Wet smoking or water smoking is more often employed when smoking. A pan of water, fruit juices, wine, or other liquids is used to maintain moisture and tenderness throughout the smoking process. Cold Smoking: Cold Smoking is the process of smoking food usually at temperatures below 38℃（100˚ F）, or below a temperature that burns or liquefies fat.
Injectable Marinade Concepts and Techniques Injectable marinades and brines possess the same characteristics as their counterparts except that they do not require product soaking in order to impart flavour; moisturize, and tenderize. Unlike marinade soak ing method that only penetrate about a 0.5 cm into meat surfaces, require long soak times, and contaminate expensive marinades, flavour injection infuses blended flavours deep inside the meat.
Imported by Trileaf Distribution Trifeuil Toronto, Canada M4S 2B8 Made in China 16
