Harbor Freight Tools 92388 User's Manual

20 Lb. Capacity
Insulated Aluminum
Smokehouse
92388
ASSEMBLY AND OPERATING INSTRUCTIONS
3491 Mission Oaks Blvd., Camarillo, CA 93011
Visit our Web site at http://www.harborfreight.com
Copyright © 2004 by Harbor Freight Tools®. All rights reserved.
No portion of this manual or any artwork contained herein may be reproduced in any shape or form without
the express written consent of Harbor Freight Tools®.
For technical questions and replacement parts, please call 1-800-444-3353
SKU 92388
For technical questions, please call 1-800-444-3353
Page 1
Specifications
Construction:
26 Guage Aluminum Housing
High Density Insulation
Alloy Steel Bottom
Chromed Steel Grills
Dimensions:
Exterior: 18-1/8" L x 19-1/2"W x 24"H
Interior: 15" L x 20" H x 16-1/2" W
Capacity:
Suggested Fuel:
20 Lbs. of meat prior to smoking
Sawdust, Wood Chips
Temperature
Range:
100 - 250 degrees Fahrenheit
Electrical
Requirement:
120V 60Hz, 1000W
Net Weight:
29.00 Lbs.
Save This Manual
You will need the manual for the safety warnings and precautions, assembly instructions, operating
and maintenance procedures, parts list and diagram. Keep your invoice with this manual. Write the
invoice number on the inside of the front cover. Keep the manual and invoice in a safe and dry place for
future reference.
Safety Warnings and Precautions
WARNING: When using this appliance, basic safety precautions should always be followed to
reduce the risk of personal injury and damage to equipment.
Read all instructions before using this appliance!
1.
Keep your work area clean and well lit. Cluttered benches and dark areas invite accidents.
2.
Do not operate power appliances in explosive atmospheres, such as in the presence of
flammable liquids, gases, or dust. Power appliances may create sparks which may ignite the dust
or fumes.
3.
Keep bystanders, children, and visitors away while operating a power appliance. Distractions
can cause you to lose control. Protect others in the work area from debris such as chips and sparks.
Provide barriers or shields as needed.
4.
Grounded appliances must be plugged into an outlet properly installed and grounded in
accordance with all codes and ordinances. Never remove the grounding prong or modify the
plug in any way. Do not use any adapter plugs. Check with a qualified electrician if you are in
doubt whether the outlet is properly grounded. If the appliance should electrically malfunction or
break down, grounding provides a low resistance path to carry electricity away from the user.
5.
Double insulated appliances are equipped with a polarized plug (one blade is wider than the
other). This plug will fit in a polarized outlet only one way. If the plug does not fit fully in the
outlet, reverse the plug. If it still does not fit, contact a qualified electrician to install a polarized outlet. Do not change the plug in any way. Double insulation eliminates the need for the three
wire grounded power cord and grounded power supply system.
6.
Avoid body contact with grounded surfaces such as pipes, radiators, ranges, and refrigerators. There is an increased risk of electric shock if your body is grounded.
7.
Do not expose power appliances to rain or wet conditions. Water entering a power appliance will
increase the risk of electric shock.
8.
Do not abuse the Power Cord. Never use the Power Cord to carry the appliance or pull the
Plug from an outlet. Keep the Power Cord away from heat, oil, sharp edges, or moving parts.
Replace damaged Power Cords immediately. Damaged power cords increase the risk of electric shock.
SKU 92388
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Page 2
9.
When operating a power appliance outside, use an outdoor extension cord marked “W-A” or
“W”. These extension cords are rated for outdoor use, and reduce the risk of electric shock.
Personal Safety
10. Stay alert. Watch what you are doing, and use common sense when operating a power
appliance. Do not use a power appliance while tired or under the influence of drugs, alcohol,
or medication. A moment of inattention while operating power appliances may result in serious
personal injury.
11. Dress properly. Do not wear loose clothing or jewelry. Contain long hair. Keep your hair,
clothing, and gloves away from moving parts. Loose clothes, jewelry, or long hair can be caught
in moving parts.
12. Avoid accidental starting. Be sure the Power Switch is off before plugging in. Plugging in power
appliances with the Power Switch on, invites accidents.
13. Remove adjusting keys or wrenches before turning the power appliance on. Be sure all grill
racks and any food intended to be smoked is in place before turning the Smokehouse on.
14. Do not overreach. Keep proper footing and balance at all times. Proper footing and balance
enables better control of the power appliance in unexpected situations.
15. Use safety equipment. Always wear ANSI approved eye protection. Use heat resistant gloves
when handling food processed in this Smokehouse.
Appliance Use and Care
16. Do not force the appliance. Use the correct appliance for your application. The correct appliance will do the job better and safer at the rate for which it is designed. This Smokehouse is designed
to process a maximum of 20 Lbs. of raw meat at a temperature up to 250 degrees Fahrenheit.
17. Do not use the power appliance if the Power Switch does not turn it on or off. Any appliance
that cannot be controlled with the Power Switch is dangerous and must be replaced.
18. Disconnect the Power Cord Plug from the power source before making any adjustments,
changing accessories, or storing the appliance. Such preventive safety measures reduce the risk
of starting the appliance accidentally.
19. Store idle appliances out of reach of children and other untrained persons. Appliances are
dangerous in the hands of untrained users.
20. Maintain appliances with care, keeping them clean and in good order. Properly maintained
appliances are less likely to malfunction or cause damage or injury. Do not use a damaged appliance. Tag damaged appliances “Do not use” until repaired.
21. Check for misalignment or binding of moving parts, breakage of parts, and any other condition that may affect the appliance’s operation. If damaged, have the appliance serviced before
using. Many accidents are caused by poorly maintained appliances.
22. Use only accessories that are recommended by the manufacturer for your model. Accessories
that may be suitable for one appliance may become hazardous when used on another appliance.
SKU 92388
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Page 3
Service
23. Appliance service must be performed only by qualified repair personnel. Service or maintenance
performed by unqualified personnel could result in a risk of injury.
24. When servicing an appliance, use only identical replacement parts. Use of unauthorized parts or
failure to follow maintenance instructions may create a risk of electric shock or injury.
Specific Safety Rules
WARNING! Fire Hazard: Only use this unit outside. During heating the bottom of the Smokehouse
can get very hot. Before use, place the Smokehouse on a fire retardant table or stand. Carefully
observe the table or stand during use to ensure that no heat damage or fire occurs. Do not place the
unit near trees, or any flammable material. Do not place the unit under any flammable overhang. Do
not expose this Smokehouse to rain or wet conditions.
WARNING! Carbon Monoxide Hazard: If the unit is used outside in a well ventilated area, Carbon
Monoxide isn't a risk. Do not use indoors or in a poorly ventilated area; risk of Carbon Monoxide
poisoning exists. Carbon Monoxide is a very harmful colorless, odorless gas which may be produced
by smoldering wood materials. Carbon Monoxide can cause severe injury or death. Only operate this
unit in a well ventilated area.
WARNING! Risk of Electric Shock: Only operate this unit outdoors if plugged into a GFCI outlet.
GFCI (Ground Fault Circuit Interrupter) outlets are available from Harbor Freight Tools®, and should
be installed by a qualified electrician.
WARNING! Health Risk: Improper meat smoking or storage procedures can cause life threatening
disease. Please see the following website for meat safety http://www.fsis.usda.gov/OA/pubs/
facts_barbecue.htm Also, the sawdust and wood chips that this unit uses must be free from any
preservatives, paints, etc. Only clean sawdust from untreated, unpainted, “virgin" firewood should be
used.
WARNING: When used with sawdust and wood chips derived from painted or treated wood, this
product produces chemical compounds including CCA known to the State of California to cause
cancer and birth defects or other reproductive harm. (California Health & Safety Code 25249.5, et
seq.)
CAUTION! Food Handling procedures: This unit does include a meat thermometer to test the
meat's temperature. Even smoked meat should be kept refrigerated during storage. Thoroughly clean
the racks and inside of the Smokehouse before use. Observe sanitary food handling practices at all
times when using this appliance.
CAUTION! While wood chips from Fruitwoods are often used in the smoking of sausages and meats,
always be careful as they can contain excessive amounts of tar compounds.
SKU 92388
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Page 4
GROUNDING
WARNING! Improperly connecting the grounding wire can result in the risk of electric shock. Check
with a qualified electrician if you are in doubt as to whether the outlet is properly grounded. Do not modify
the power cord plug provided with the appliance. Never remove the grounding prong from the plug. Do not
use the appliance if the power cord or plug is damaged. If damaged, have it repaired by a service facility
before use. If the plug will not fit the outlet, have a proper outlet installed by a qualified electrician.
GROUNDED APPLIANCES: APPLIANCES WITH THREE PRONG
PLUGS
1.
Appliances marked with “Grounding Required” have a three wire cord and three prong grounding plug.
The plug must be connected to a properly grounded
outlet. If the appliance should electrically malfunction or break down, grounding provides a low
resistance path to carry electricity away from the
user, reducing the risk of electric shock. (See
Figure A.)
2.
The grounding prong in the plug is connected
through the green wire inside the cord to the
grounding system in the appliance. The green wire
in the cord must be the only wire connected to the
appliance’s grounding system and must never be
attached to an electrically “live” terminal. (See
Figure A.)
3.
Your appliance must be plugged into an appropriate
Figure A
outlet, properly installed and grounded in accordance with all codes and ordinances. The plug and outlet should look like those in the following
illustration. (See Figure A.)
DOUBLE INSULATED APPLIANCES:
APPLIANCES WITH TWO PRONG
PLUGS
Figure B
4.
Appliances marked “Double Insulated” do not require
grounding. They have a special double insulation system which
satisfies OSHA requirements and complies with the applicable
standards of Underwriters Laboratories, Inc., the Canadian
Standard Association, and the National Electrical Code. (See
Figure B.)
5.
Double insulated appliances may be used in either of the
120 volt outlets shown in the following illustration.(See Figure
B.)
SKU 92388
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Page 5
EXTENSION CORDS
1.
Grounded appliances require a three wire extension cord. Double Insulated appliances can use
either a two or three wire extension cord.
2.
As the distance from the supply outlet increases, you must use a heavier gauge extension cord.
Using extension cords with inadequately sized wire causes a serious drop in voltage, resulting in loss
of power and possible appliance damage. (See Figure C, below.)
3.
The smaller the gauge number of the wire, the greater the capacity of the cord. For example, a 14
gauge cord can carry a higher current than a 16 gauge cord. (See Figure C.)
4.
When using more than one extension cord to make up the total length, makesure each cord contains
at least the minimum wire size required. (See Figure C.)
5.
If you are using one extension cord for more than one appliance, add the nameplate amperes and
use the sum to determine the required minimum cord size. (See Figure C.)
6.
If you are using an extension cord outdoors, make sure it is marked with the suffix “W-A” (“W” in
Canada) to indicate it is acceptable for outdoor use.
7.
Make sure your extension cord is properly wired and in good electrical condition. Always replace a
damaged extension cord or have it repaired by a qualified electrician before using it.
8.
Protect your extension cords from sharp objects, excessive heat, and damp or wet areas.
Figure C
Recommended Mimimum Wire Gauge for 120 Volt Extension Cords*
Nameplate
Amperes (At
Extension Cord Length
Full Load)
25 Feet
50 Feet
75 Feet
100 Feet
150 Feet
18
18
18
18
16
0 - 2.0
18
18
18
16
14
2.1 - 3.4
18
18
16
14
12
3.5 - 5.0
18
16
14
12
12
6.1 - 7.0
16
14
12
10
X
7.1 - 12.0
14
12
10
X
X
12.1 - 16.0
12
10
X
X
X
16.1 - 20.0
SYMBOLOGY
Double Insulated
Canadian Standards Association
Underw riters Laboratories, Inc.
V~
A
no load xxxx per min.
SKU 92388
Volts Alternating Current
Amperes
No Load Revolutions per Minute
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Page 6
Unpacking
When unpacking, check to make sure the following parts are included.
(1) Insulated Smokehouse, 20 lbs. Capacity
(1) Stainless Steel Sawdust Pan
(4) Chrome Plated Grills with Brackets
(3) Hanging Racks (Hickory Dowels)
(1) Meat Thermometer
If any parts are missing or broken, please call Harbor Freight Appliances at the number on the cover
of this manual.
All parts included with your Smokehouse
Assembly
1.
Remove the Smokehouse and all parts from the box. Do not plug this product into a power outlet until
it has been completely assembled and all safety precautions
are being observed.
2.
Attach the Door Handle (6) to the Door using Bolts (15) and
Nuts (10). Tighten securely.
3.
Insert the Chimney (1) into the opening on the top of the
Smokehouse. The fingers along the edge of the Chimney (1)
may need to be bent in slightly to allow it to fit. Gloves should
be worn during installation.
4.
Check to be sure that the Base Board (8), Heating Plate (7) and
Heating Element (5) are securely installed, and have not come loose
during shipping.Tighten their retaining fasteners if necessary.
5.
Place the Sawdust Pan (4) onto the Heating Element (5).
Installing the Chimney
REV 01/05
SKU 92388
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Page 7
6.
Slide one or more of the Grills (17) into place depending
on the size and amount of food you will be processing.
You may also use one or more of the Hanging Racks
(18), depending on the food items you have selected.
Grills and Hanging Racks fit into retaining rails or hooks
made into the inside of the Smokehouse.
Grills installed
(with Sawdust Pan in place)
Hanging Racks installed
(with Heating Element exposed)
7.
The amount of air flow through the smokehouse can be
regulated using the Flue. To shut the Flue first put on
heat-resistant gloves, turn the handle so that it is horizontal. To open the Flue turn it vertical. If the Flue will not
stay in place, the nut opposite the handle should be
tightened.
CAUTION: During
use, smoke will
come out of the
Chimney, even if the
Flue is in the closed
position. Be aware
of the location of
your Smokehouse in
relation to nearby
The Flue Control
dwellings and other
property which may
be affected by smoke. Be aware of the local wind direction to
be sure that the smoke does not cause any annoyance or
damage to nearby people or property.
The Latch
Locking
Safety
Tab
REV 01/05
SKU 92388
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Page 8
Operation
1.
To operate your Smokehouse, simply place your meat on the racks or bars as appropriate.
2.
Put sawdust or wood chips into the tray underneath. Be sure to use clean, unpainted sawdust or wood
chips from untreated lumber. The heating element will cause the sawdust/wood chips to smolder,
thereby smoking your meat. Various types of wood will impart various flavors to the meat. Mesquite,
oak and hickory are popular woods used for this purpose which impart distinctive flavors. The use of
friutwoods produce mellow flavors. CAUTION! While wood chips from Fruitwoods are often used in
the smoking of sausages and meats, always be careful as they can contain excessive amounts of tar
compounds.
3.
Close the door of the appliance, being sure that it is shut tight.
4.
Plug in the appliance and turn the dial to the desired setting. You may insert an air thermometer (not
included) probe through the hole in the front of the door with the door shut to check the oven temperature. The inside temperature may be increased or lowered by operating the Temperature control.
Turn the dial between the OFF and HIGH settings to the desired temperature. The amount of smoke,
and to a degree the inside temperature may be controlled by operating the Flue. An open Flue will
tend to increase temperature and decrease smoke. A closed flue will tend to lower temperature and
increase smoke.
5.
When the meat is done, the meat thermometer should be inserted into the thickest part of each
section of meat and left there long enough to get an accurate reading. Make sure food has reached a
safe internal temperature before eating.
Food Handling Safety
The following information has been adapted from information provided by the United States Department of Agriculture. Additional information may be found at: http://www.fsis.usda.gov/OA/pubs/
facts_barbecue.htm.
Safe Smoking
Smoking is cooking food indirectly in the presence of a heat source. It can be done in several
ways, including being smoked in a “smoker,” which is an outdoor cooker especially designed for
smoking foods. Smoking is done much more slowly than grilling, so less tender meats benefit
from this method, and a natural smoke flavoring permeates the meat. Vegetables such as potatoes, corn on the cob, onions, etc. may also be smoked in a smoker.The temperature in the
smoker should be maintained at up to 250°F for safety.
Use a food thermometer to be sure the food has reached a safe internal temperature before
serving or consuming it.
Keep Everything Clean
Be sure there are plenty of clean utensils and platters. To prevent food borne illness, don’t use the
same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw
meat and poultry and their juices can contaminate safely cooked food.
If you’re eating away from home, find out if there’s a source of clean water. If not, bring water
for preparation and cleaning. Or pack clean cloths, and wet towelettes for cleaning surfaces and
hands.
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Page 9
Precooking
Precooking food partially in the microwave, oven, or stove is a good way of reducing smoking
time. Just make sure that the food goes immediately in the preheated smoker to complete cooking.
Cook Thoroughly
Cook food to a safe internal temperature to destroy harmful bacteria. Meat and poultry cooked
in a smoker often browns very fast on the outside. Use a food thermometer to be sure the food
has reached a safe internal temperature. Whole poultry should reach 180 °F; breasts, 170 °F.
Hamburgers made of ground beef should reach 160 °F; ground poultry, 165 °F. Beef, veal, and
lamb steaks, roasts and chops can be cooked to 145 °F. All cuts of pork should reach 160 °F.
NEVER partially smoke meat or poultry and finish cooking later. Vegetables should be cooked
until tender.
Reheating
When reheating fully cooked meats like hot dogs, grill to 165 °F or until steaming hot.
Keep Hot Food Hot
After cooking meat and poultry on the grill, keep it hot until served at 140 °F or warmer.
Keep cooked meats hot by setting them in a warmer or oven, but do not allow them to overcook.
Serving the Food
When taking food out of the smoker, use a clean platter. Don’t put cooked food on the same
platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could
contaminate safely cooked food.
In hot weather (above 90 °F), food should never sit out for more than 1 hour.
Leftovers
Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2
hours (1 hour if temperatures are above 90 °F).
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Maintenance
1.
Your Smokehouse should be cleaned after each use. Ashes, smoke and cooked meat residue can
more easily be removed when fresh than if left for later cleaning. Clean and disinfect your
Smokehouse again before each use.
2.
When not in use, store your Smokehouse in a secure place where it is protected from damp or
corrosive materials, and where it will not be subject to accidental damage. Protect the power cord
from damage.
3.
For ease of storage, the Chimney may be removed, and replaced before next use.
Parts List
Part # D escription
Qty.
Part #
D escription
Qty.
1
C hi mney Assembly wi th Flue
1
10
Base Board Nut
4
2
Smokehouse C abi net
1
11
Base Board Bracket
1
3
Meat Thermometer
1
12
Heati ng Plate Nut
4
4
Sawdust Pan
1
13
Temperature C ontrol
1
5
Heati ng Element
1
14
Temperature C ontrol D i al
1
6
D oor Handle
1
15
Bolt
8
7
Heati ng Plate
1
16
Safety Latch
1
8
Base Board
1
17
Gri ll
4
9
Power C ord
1
18
Hangi ng Rack
3
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Assembly Drawing
NOTE: Some parts are listed and shown for illustration purposes only and are not available individually as
replacement parts.
PLEASE READ THE FOLLOWING CAREFULLY
THE MANUFACTURER AND/OR DISTRIBUTOR HAS PROVIDED THE PARTS DIAGRAM IN THIS MANUAL AS A REFERENCE APPLIANCE ONLY. NEITHER THE MANUFACTURER NOR DISTRIBUTOR MAKES ANY REPRESENTATION OR
WARRANTY OF ANY KIND TO THE BUYER THAT HE OR SHE IS QUALIFIED TO MAKE ANY REPAIRS TO THE PRODUCT OR THAT HE OR SHE IS QUALIFIED TO REPLACE ANY PARTS OF THE PRODUCT. IN FACT, THE MANUFACTURER AND/OR DISTRIBUTOR EXPRESSLY STATES THAT ALL REPAIRS AND PARTS REPLACEMENTS SHOULD BE
UNDERTAKEN BY CERTIFIED AND LICENSED TECHNICIANS AND NOT BY THE BUYER. THE BUYER ASSUMES ALL
RISK AND LIABILITY ARISING OUT OF HIS OR HER REPAIRS TO THE ORIGINAL PRODUCT OR REPLACEMENT PARTS
THERETO, OR ARISING OUT OF HIS OR HER INSTALLATION OF REPLACEMENT PARTS THERETO.
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Page 12