Digital Electric Smoker - Outdoor Leisure Products

SmokerAssembly
Owner’s Manual
Digital
Electric
Smoker
For Models:
3616DEW / 3616DEWS
CAB3617
ASSEMBLY
OF YOUR
SMOKER
NOW COMPLETE.
THIS IS YOUR
ASSEMBLY,
CARE
& USEISMANUAL
FORWARNING
YOUR SAFETY,
FOLLOWINFORMATION.
ALL SAFE GUARDS
WITH IMPORTANT
& SAFETY
AND
INSTRUCTIONS.
PLEASE SAVE THESE
INSTRUCTIONS.
Approximate assembly time: 20 minutes
Tools needed for assembly: Phillips head screwdriver
13
FOR OUTDOOR USE ONLY
WARNING
THIS MANUAL CONTAINS IMPORTANT INFORMATION NECESSARY FOR THE PROPER AND SAFE
USE OF THIS UNIT. READ AND FOLLOW ALL WARNINGS AND INSTRUCTIONS BEFORE USING
SMOKER AND DURING USE.
FAILURE TO FOLLOW THESE WARNINGS AND INSTRUCTIONS PROPERLY
COULD RESULT IN PERSONAL INJURY OR DEATH.
CARBON MONOXIDE HAZARD
BURNING WOOD CHIPS GIVES OFF CARBON MONOXIDE, WHICH HAS NO ODOR AND CAN
CAUSE DEATH. DO NOT BURN WOOD CHIPS INSIDE HOMES, VEHICLES, TENTS, GARAGES
OR ANY ENCLOSED AREAS. USE ONLY OUTDOORS WHERE IT IS WELL VENTILATED.
GENERAL WARNINGS
READ ALL INSTRUCTIONS
• Do not leave smoker unattended.
• Do not cover cooking racks with metal foil. This will trap heat and cause severe damage to the electric smoker.
• Drip tray is only for the bottom of electric smoker. Do not put drip tray on cooking rack as this may
damage the electric smoker.
• The wood chip tray is HOT when electric smoker is in use. Use caution when handling or adding wood.
• To disconnect, turn control panel “OFF” then remove plug from outlet.
• Unplug from outlet when not in use and before cleaning. Allow unit to cool completely before
adding/removing grates, wood chip tray or water pan.
• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a
non-combustible container.
• Do not store the electric smoker with HOT ashes inside unit. Store only when all surfaces are cold.
• Accessory attachments or parts not supplied by Outdoor Leisure Products, Inc. are not recommended
and may cause injury.
• Never use the electric smoker for anything other than its intended purpose. This unit is not for commercial use.
• Always use the electric smoker in accordance with all applicable local, state and federal fire codes.
• Longer, detachable power-supply cords or extension cords are available and may be used if care is
exercised in their use, based on the following requirements.
• If a longer, detachable power-supply cord or extension cord is used, the marked electrical rating of
the cord set or extension cord should be at least as great as the electrical rating of the appliance.
• The extension cord must be a grounding -type 3-wire cord.
• Outdoor extension cords must be used with outdoor use products and are marked with suffix “W” and
with the statement “Suitable for Use with Outdoor Appliances.”
• CAUTION- To ensure continued protection against risk of electric shock, connect to properly grounded outlets only.
• CAUTION - To reduce the risk of electric shock, keep extension cord connection dry and off the ground.
• Do not clean this product with a water sprayer or the like.
CONTINUED ON
• Do not use wood pellets or wood chunks.
• Store products indoors when not in use - out of reach of children.
NEXT PAGE...
2
GENERAL WARNINGS
When using electrical appliances, basic safety precautions
should always be followed including the following:
• For outdoor use only. Do not operate in an enclosed areas (example, porch or garage).
• Unit MUST be on the ground. Do not place unit on tables or counters. Do NOT move unit across uneven surfaces.
• Do not lift unit by rear handle.
• Do not plug in the electric smoker until fully assembled and ready for use.
• Use only an approved grounded electrical outlet.
• Do not use during an electrical storm.
• Do not expose the electric smoker to rain or water at anytime.
• CAUTION- To ensure continued protection against risk of electric shock, connect to properly grounded outlets only.
• To protect against electrical shock do not immerse cord, plug or control panel in water or other liquid.
• Do not operate any appliance with a damaged cord or plug, or after appliance malfunctions or has
been damaged in any manner. Contact OLPI Customer Service for assistance at 1-866-475-5180.
• Keep a fire extinguisher accessible at all times while operating the electric smoker.
• Do not let cord touch hot surfaces.
• Do not place on or near a hot gas or electric burner, or in a heated oven.
• Keep children and pets away from electric smoker at all times. Do not allow children to use electric smoker.
Close supervision is necessary should children or pets be in area where the electric smoker is being used.
• Fuel, such as charcoal briquettes or heat pellets, are not to be used in the electric smoker.
• Never use the electric smoker as a heater (READ CARBON MONOXIDE HAZARD ON PAGE 2).
• Use the electric smoker only on a level, stable surface to prevent tipping.
• The electric smoker is HOT while in use and will remain HOT for a period of time afterwards. Use caution.
• Do not touch HOT surfaces. Use handles or knobs.
• Do not allow anyone to conduct activities around the electric smoker during or following its use until
the unit has cooled.
• The use of alcohol, prescription or non-prescription drugs may impair the user’s ability to
properly assemble or safely operate the electric smoker.
• Avoid bumping or impacting the electric smoker.
• Never move the electric smoker when in use. Allow the smoker to cool completely before moving or storing.
• Be careful when removing food from the electric smoker. All surfaces are HOT and may cause burns.
Use protective gloves or long, sturdy cooking tools.
• Avoid using the smoker on wooden or flammable surfaces.
• Store products indoors when not in use - out of reach of children.
WARNING
CALIFORNIA PROPOSITION 65
This product contains, or the use of this product releases, chemicals
known to the State of California to cause cancer and birth defects or other
reproductive harm. For more information go to www.P65Warnings.ca.gov.
SAVE THESE INSTRUCTIONS
3
Congratulations
on your purchase of your new
Smoke Hollow® Digital Electric Smoker.
With proper set-up, operation and maintenance, this appliance will
provide you with years of delicious food and cooking enjoyment.
IMPORTANT
When you un-pack your smoker, remove all parts and
packaging material from the box and inside the smoker.
Make sure you have all the items on the parts list. Carefully
check the unit and make sure there is no damage.
IF YOU HAVE ANY PROBLEMS WITH THIS PRODUCT OR THERE ARE MISSING OR
DAMAGED PARTS , PLEASE CALL CUSTOMER SERVICE TOLL FREE
1-866-475-5180 (Monday–Friday, 8:30 am–4:30 pm, CST).
NOTE : DO NOT RETURN UNIT TO THE STORE BEFORE CALLING THE TOLL FREE NUMBER.
Do not dispose of your cartons until you are completely satisfied with your new Smoke Hollow smoker.
4
Parts
and
Tool
Parts
and
Tool
List
Parts
and
Tool
List
Parts
and
Tool
List
d
Tool
List
d Tool List
Tools needed for assembly: Phillips head screwdriver 5
5
Tools needed for assembly: Phillips head screwdriver Parts and Tool List
Note: For assistance, including missing or damaged parts, call
toll free 1- 866-475-5180 from 8:30 am - 4:30 pm Central Time, Monday - Friday
Part #
3616DEW
3616DEWS
CAB3617
1
2
3
4
5
6
7
8
9
10
11
12
13
1
2
3
4
5
6
7
8
28
10
11
12
13
1
2
3
4
5
6
7
8
28
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
29
30
31
32
N/A
N/A
N/A
14
15
16
27
18
19
20
21
22
23
24
25
26
29
30
31
32
N/A
N/A
N/A
14
15
16
27
18
19
20
21
22
23
24
25
26
29
30
31
32
33
34
35
Part Name
Quantity
Rear-Left Leg
Front Leg
R-Clip
Axle Pin
Wheel
Rear-Right Leg
Grease Tray
Power Box Assembly
Lower Cabinet Front Panel
Heat Tent
Cable Cover - Short
Door Latch Assembly
1
2
2
2
2
1
1
1
1
1
1
1
Cable Cover - Long
Rear Handle
Control Panel Assembly
Upper Cabinet
Door Assembly
Door Handle
Cooking Grid
Water Pan Support
Water Pan
Grid Support
Heating Element
Wood Chip Tray Lid
Wood Chip Tray Assembly
Heating Element Gasket
Lower Cabinet
Vent Knob
Hardware Pack
Instruction Manual
Meat Probe
Smoker Cover
S-Hook
6
1
1
1
1
1
1
4
1
1
10
1
1
1
1
1
1
1
1
1
1
24
Smoker
Assembly
SmokerAssembly
SmokerAssembly
Step41
Step
Step 4
Rear-Right
Leg
Rear-Left
Leg
Rear Vent
Knob
Rear Vent
Knob
Front
Leg
Front
Leg
Rear
Handle
Rear
Handle
Step
Step52
Step 5A
A
B
B
Rear Vent
KnobVent
Rear
Knob
Locate:
Locate:
•Locate:
Lower Cabinet Assembly
• (2) Front Legs
• Rear-Left Leg
• Rear-Right Leg
• (8) M6 x 16 Screws
Tools Needed:
Tools Needed:
Tools Needed:
Phillips Screwdriver
Procedure:
Procedure:
Procedure:
Use (8) M6x16mm Screws to
assemble the Legs to the
Lower Cabinet Assembly as shown.
Locate:
Locate:
•Locate:
Lower Cabinet Assembly
• Upper Cabinet Assembly
2
• (9) M4 x 12 Screws
2
• (2) ST4.2 x 8 Self-tapping Screws
Tools Needed:
Tools
Needed:
Tools
Needed:
Phillips Screwdriver
Procedure:
Procedure:
Procedure: 2
Rear
Handle
Rear
Handle
7
Use (9) M4x12mm Screws and (2)
2
ST4.2x8mm Self-Tapping Screws
to assemble the Upper Cabinet
Assembly into the Lower Cabinet
Assembly as shown.
Note: The (2) ST4.2x8 Self-Tapping Screws are
noted as “B” in illustration and attach along
the front opening.
SmokerAssembl
Smoker Assembly
Step 3
Locate:
SmokerAssembly
Locate:
• Cabin
Step 3
• Upper Cabinet
• Control Panel Assembly• Contro
• Cable Cover - Long
Locate:
• Cable • (12) ST4.2 x 8 Self Tapping
Step 3
• Cabinet (16)
Screws
• 12pcs • Control Panel Assy (15)
• Cable Cover (14)
Screw
• 12pcs ST4.2x8mm Self‐tapping
Screws (B)
Tools Needed:
Tools Ne
Phillips Screwdriver
Tools Needed:
Phillips Screwdriver Phillips S
Procedure:
Smoker
Assem
SmokerAssembly
Place two hooks of Control Panel
onto the Cabinet square holes and
push back into place as shown. Use
(2)ST4.2x8mm Self-tapping Screws
toProcedure:
assemble the Control Panel Assy
into
thethe
Upper
Cabinet
as shown.
Use
Turn
Smoker
Cabinet
right
(10)
ST4.2x8mm
Self-tapping
Screws
your smoker
side
up and put
to assemble the Cable Cover into the
stand on the floor.• Place two
Upper Cabinet as shown.
Lo
•
Procedure
hooks of Control Panel onto the
•
Cabinet square holes
and
push
Turn the Sm
back into place as shown. Meat
Use (2) •
Step 6
Probe
sideScrews
up and
ST4.2x8mm Self-tapping
to assemble the Control Panel
stand
on the
Phillips
Screwdrive
Assy into the Cabinet
as shown.
To
of Co
Use (10) ST4.2x8mmhooks
Self-tapping
Ph
Screws to assemble the Cable
Cabinet
squ
Cover into the Cabinet as shown.
back into pla
ST4.2x8mm
to assemble
For Model CAB3617 only:
8
Plug in the supplied Meat Probe into
the Control Panel and feed the Probe
through the back vent as shown here.
Tools Needed:
Phillips Screwdrive
W
Smoker
Assembly
SmokerAssembly
o
o
d Step6
Step 4
C
h
i
o
p
o
d
C
h
i
p
B
o
x
B
o
x
R
ails
R
ails
W
o
o
Wd
To
Ph
Procedure:
Locate:
Locate:
• Lower Cabinet•(29),
CableCabinet
Lower
Cover-short (11) Use (4) ST4.2x8mm Self-tapp
Cover - Short
• Cable
4pcs ST4.2x8mm
Self-tapping
assemble
the Cable Cover-Sh
Screws (B) • (4)
ST4.2 x 8 Self-Tapping
Screws
Lower Cabinet as shown.
Tools Needed:
Phillips Screwdriver
Connector into the Heating E
assemble
Connector as shown.
Procedure:
C
h
i
p
Proced
Tools Needed:
Connect
the Control
E
Phillips
Screwdriver
UsePanel
(4) ST
Use (4) ST4.2x8mm Self-tapping Screws to
assemble the Cable Cover-Short into the
Lower Cabinet as shown.
Connect the Control Panel Electric Wires
Connector into the Heating Element
Connector as shown.
Cable Cover Short
B
o
x
Lower Ca
Connect t
Connecto
Connecto
Procedure:
R
ails
WoodChipBoxCover
10
-----------
Control Panel
Cable
Connector
Use (4) ST4.2 x 8 Self-Tapping
Screws to assemble the
Cable Cover-Short into the
Power Box
Lower Cabinet as shown.
Cable
Connector
--
----
Wood Chip Box Cover
9
10
Connect Control Panel Cable
and Power Box Cable
together by aligning the two
arrows on top of the
connectors and pushing them
together. Once connection is
made, firmly tighten
connector nut as shown.
SmokerAssembly
SmokerAssembly
Smoker Assembly
Step 4
Locate:
• Rear Handle (13)
Locate:
Locate:
4pcs M6x16mm Screws (C
• Rear• Handle
Step 5
Step
4
• Rear Handle (13)
• (4)
M6 x M6x16mm
16 Screws Screws (C)
• 4pcs
Rear Vent
Knob
Rear Vent
Knob
ToolsTools
Needed:
Needed:
Phillips
Screwdriver
Screwdriver
Phillips
Tools
Needed:
Phillips Screwdriver
Procedure:
Rear
Handle
Rear
Procedure:
Use (4) M6x16mm
Screws to
Use Procedure:
(4) M6x16mm
Screws to assemble
Useassemble the Rear Handle as (4)
M6x16mm
Screws to
the Rear
Handle
as shown.
assemble the Rear Handle as shown.
shown.
Handle
Step565
Step
Step
Locate:
Locate:
Locate:
• Door Latch Assy (12)
••Door
Latch Assembly
Door Latch Assy (12)
•
Door Handle
• •Door
Handle (19) (19)
Door Handle
• 4pcs M4x12mm Screws (A)
• •(4)4pcs M4x12mm Screws (A)
M4 x 12 Screws
Tools Needed:
Door ToolsNeeded:
Needed:
Tools
Screwdriver
Phillips
Screwdriver
Phillips
Phillips
Screwdriver
Door
Handle Handle
Procedure:
UseProcedure:
(4)Procedure:
M4x12mm Screws to
Use (4) M4x12mm Screws to Use (4) M4x12mm Screws to assemble
the Door Latch Assy
andassemble the Door Latch Assy and Door
Handle as shown.
assemble the Door Latch Assy and Door Handle
as shown
.
Door Handle
as shown
.
10
9
9
Step 7
Locate:
Tools Needed: • 10pcs Grid Supports (22) None • Heat Tent (10) & Water Pan
Procedure: (21) & Water Pan Support (
Tools Needed: Assemble (5) Grid Supports in the None Procedure:
holes in the left side of the Assemble (5) Grid Suppo
Locate: holes in the left side of th
smoker. Repeat the procedure Procedure:
• (10)
Gridsmoker. Repeat the proc
Supports
for the right side making sure the Assemble (5) Grid Supports in the • Heat
Tent
for the right side making
Grid Supports on the left side and holes in the left side of the • Water
Pan
Grid Supports on the left
smoker. Repeat the procedure right side are at the same height • Water
Pan Support
right side are at the same
for the right side making sure the so the cooking grids are level. so the cooking grids are l
Grid Supports on the left side and Tools
Needed:
right side are at the same height None
Place the Heat Tent on th
so the cooking grids are level. Place the Heat Tent on the top of rails as shown. Place the rails as shown. Place the Water Place the Heat Tent on the top of Procedure:
Pan and Water Pan Supp
Pan and Water Pan Support into Attach
(10) Grid
Supports in the
rails as shown. Place the Water the Grid Supports as sho
holesPan and Water Pan Support into on each side of the smoker.
the Grid Supports as shown. Makethe Grid Supports as shown. sure the Grid Supports
line-up at the same height so the
Smoker Assembly
Step 7
G
r
i
d
S
u
p
p
o
r
t
s G
r
i
d
S
u
p
p
o r
t s G
r
i
d
S
u
p
p
o
r
t
s cooking grids are level.
Place the Heat Tent on top of
Rails as shown.
Heat Tent
Place the Water Pan and Water
Pan Support into the Grid
Supports as shown below.
Water Pan
11
11
Water Pan Support
11
11
StepStep
8 8
Smoker Assembly
LocateLocat
:
• 4 pcs Cook
• 4p
ToolsNToolsN
eeded
None None
Locate:
• (4) Cooking Grids
Step 8
Tools Needed:
None
ProcedProcedu
ure:
Place thePlace
(4) Coo
k
the
Procedure: the Coo
king Grid
Place the (4) Cooking Grids intothe Cook
wnas
. shown.
the Cooking Gridsho
Supports
shown. Make sure the angled
Make sure
the sur
ang
Make
portion of the grid is slid in first.
grid is slid
in first
.
grid
is slid
Step 9
Procedure:
Step Step
9 9
Slide the Wood Chip Tray & Lid Assembly into
the Rails in the smoker. Slide the Grease Tray
into the smoker as shown. Screw the Vent
Knob to the Front Vent as shown.
Wood Chip Tray and
Lid Assembly
Locate:
• Wood Chip Tray
Loc
• Wood Chip Tray
Lid ate:Locat
• Grease Tray
• Wood Chips
• Wo
• Vent Knob
• Grease Tray(
• Gre
Tools Needed:
None
Tools NeTools
eded:N
None None
Grease Tray
Proced
ure
:
Procedu
Vent Knob
12
Slide the Wo
odthe
Ch
Slide
AssemblyAssembly
into the
Slide the Gre
ase
Tr
Slide
the
as shown.as shown
Smoker Assembly
SmokerAssembly
ASSEMBLY OF YOUR SMOKER IS NOW COMPLETE.
ASSEMBLY OF YOUR SMOKER IS NOW COMPLETE.
FOR YOUR SAFETY, FOLLOW ALL SAFE GUARDS
FOR YOUR SAFETY,
FOLLOW ALL SAFE GUARDS
AND INSTRUCTIONS.
AND INSTRUCTIONS.
13 13
Seasoning Instructions
SEASON YOUR SMOKER PRIOR TO ITS FIRST USE.
SOME SMOKE MAY APPEAR DURING THIS TIME. THIS IS NORMAL
DURING THE SEASONING PROCESS.
1. Make sure water pan is in place with NO WATER.
2. Set the temperature to 275°F, set the time for 3 hours and turn the smoker on.
3. To complete the seasoning process, add wood chips to the wood chip pan during the last 45 minutes.
Caution: Never overfill the wood chip tray. Make sure the wood chip tray lid closes completely on the
wood chip tray.
4. Shut the unit off and allow to cool.
How to Use The Wood Chip Tray
1. Before starting the unit, open the lid and fill the wood chip tray with wood chips.
Caution: Never overfill the wood chip tray. Make sure the wood chip tray lid closes completely on the
wood chip tray.
2. Never use wood chunks or wood pellets in the wood chip tray.
3. Insert the wood chip tray into the opening in the smoker.
4. Check the wood chip tray periodically to see if the wood has burned down by sliding the wood chip
tray out about half way and looking through the slots in the wood chip tray lid to see if the wood has
burned down.
5. If the wood chips have completely burned in the wood chip tray, remove the tray from the smoker.
Caution: The wood chip tray and lid will be HOT, even if the handle is not.
6. Dump the burned wood chips from the wood chip tray. The wood chip tray lid will stay attached to
the wood chip tray during this process. Always dump the burned wood chips in a metal pan with water
to extinguish the wood chips.
7. With the wood chip tray lid open, fill the wood chip tray with wood chips. Close the lid.
Caution: Never overfill the wood chip tray. Make sure the wood chip tray lid closes completely on the
wood chip tray.
8. Insert the wood chip tray into the opening in the smoker
CAUTION:
• Keep the smoker door closed when dumping
or adding wood chips.
• The wood chip tray and lid will be HOT even if
the handle is not.
• Never use wood pellets or wood chunks.
CAUTION
WHEN DOOR IS OPENED A FLARE UP MAY
OCCUR. SHOULD WOOD CHIPS FLARE UP,
IMMEDIATELY CLOSE DOOR, WAIT FOR WOOD
CHIPS TO BURN DOWN THEN OPEN DOOR
AGAIN. DO NOT SPRAY WITH WATER.
14
Important Facts for Using Smoker
• Maximum temperature setting is 300°F (149°C).
• Do NOT move unit across uneven surfaces.
• Rear handle is NOT for lifting.
• Wood chip tray lid MUST be in place when using smoker. This minimizes the chance of wood flare ups.
• Wood chips must be used in order to produce smoke and create the smoke flavor.
• Check grease tray often during cooking. Empty grease tray before it gets full. Grease tray may need to
be emptied periodically during cooking.
• Do not open smoker door unless necessary. Opening smoker door causes heat to escape and may
cause wood to flare up. Closing the door will re-stabilize the temperature and stop flare up.
• If a flare up occurs in your wood chip tray, leave the door closed and close the lower air intake vent until flare
up stops. If the flare up continues for 10 or more minutes, shut the smoker off to allow the flare up to stop.
• Do not leave old wood ashes in the wood chip tray. Once ashes are cold, empty tray. Tray should be
cleaned out prior to, and after each use to prevent ash buildup.
• Glass in door is tempered and will not break under normal operation.
• This is a smoker. There will be a lot of smoke produced when using wood chips. Some smoke may
escape through seams and turn the inside of smoker black. This is normal. To minimize smoke loss around
door, the door latch can be adjusted to further tighten door seal against body.
• Opening smoker door during cooking process may extend cooking time due to heat loss.
• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m),
additional cooking time may be required. To ensure that meat is completely cooked use a
meat thermometer to test internal temperature.
• To adjust door latch, loosen hex nut on door latch. Turn hook clockwise to tighten. Secure hex nut firmly
against door latch.
How to Clean Smoker
• For the grid tracks, cooking grids, water pan and grease drip pan, use a mild dish detergent. Rinse and dry thoroughly.
• For the wood chip tray, clean frequently to remove ash build up, residue and dust.
• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a
non-combustible container.
• For the interior (glass in door and meat probe) and exterior of the smoker, simply wipe down with a damp cloth
Do not use a cleaning agent. Make sure to dry thoroughly.
• Door seal and inside seam that seal attaches to MUST be cleaned with a damp cloth after each use to
keep seal in proper working condition.
ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL
TO THE TOUCH BEFORE CLEANING AND STORING.
15
Operatin
:
Operating Instructions
oo 0o
Control Panel Functions
The POWER button powers the unit on. When the power cord is
plugged in, the green LED light will flash indicating the unit has
power. When the POWER button is pushed the unit will turn on
and the light will stay on.
The TIME button allows you to set your sm
left to smoke during any smoke program When the FAST SMOKE button is pressed the LED will light solid
with pressing the button one time. After y
while the program is in operation. The FAST SMOKE button serves (2) functions. The first is to get the wood chips smoking
faster when you are in either of the smoking programs. The second
is to get the wood chip drawer with new wood chips
set the minutes for your smoking cycle. Yo
started faster after dumping burned up wood chips. The FAST SMOKE can be used anytime after the initial 15 minutes
during the smoking functions. The FAST SMOKE mode will be on for 15 minutes. You will see the LED display show the 15
minutes counting down to zero. Your current smoking program is still running in the background during the 15 minutes
the FAST SMOKE is in use. After the 15 minutes the smoking program will resume. You can stop the FAST SMOKE at any
time during the running of the program by pressing the FAST SMOKE button again.
The TEMP button allows you to set your The TIME button allows you to set your smoking time from 10your temperature range in the Smoking p
minutes to 99 hours. You are also able to check the time
left to smoke during any smoke program by pressing the TIME button once. Your time will change in 1 hour increments
temperature inside the smoker at any tim
with pressing the button one time. After you have set your hours,
if you press the TIME button again you will be able to
set the minutes for your smoking cycle. Your minutes will change in 10 minute increments.
temperature will change in 5°F incremen
The TEMP button allows you to set your desired smoking temperature in the smoking programs. You will be able to set
your temperature range in the Smoking program between 100°F and 300°F. You are able to check your internal
temperature inside the smoker at any time during any of the smoking programs by pressing the TEMP button once. Your
temperature will change in 5°F increments when setting the internal smoker temperature.
The UP/DOWN buttons allow you to cha
The UP/DOWN buttons allow you to change the time and temperature up and down accordingly. When you press
the Uminute
P/DOWN button, the time the UP/DOWN button, the time will change in 1 hour increments
or 10
increments
and the temperature
will will chang
change in 5°F increments. If you push and hold the UP/DOWNchange in 5°F increments. If you push and
button for 3 seconds or more, the time and
temperature will scroll at a faster rate.
temperature will scroll at a faster rate. The DIGITAL LED SCREEN is your information center for the smoker. The LED screen will display your Time, Cabinet Temp., and
Probe Temp. (if connected). When you have chosen a smoking mode and set your information, the LED screen will scroll between
Time, Cabinet Temp. and Probe Temp. during the smoking cycle.
Example: Screen Displays w/o Meat Probe
Example: Screen Displays with Meat Probe
1 9 0 F o FF o o:3 o
1 9 0 F P1 2 0 o o:3 o
Cabinet Temp
Cabinet Temp
Probe Temp
Time
(Counting Down
Alternately)
Probe Temp
Time
(Counting Down
Alternately)
Meat Probe Jack
Connector with Plug
MEAT PROBE (Optional) - Sold separately
Your smoker has a jack connector on the side of the controller for a meat probe.
Make sure to insert the silicon plug into the jack connector to prevent water
getting into the controller.
(Note: Any other branded meat probe besides a Smoke Hollow 230KΩ Meat
Probe, may not work accurately with this smoker.)
16
MEAT P
Your sm
NOT co
Note: A
temper
Note: W
connec
Operating Instructions
1. Plug the power cord into a GFI Outlet. The green indicator light for POWER will turn on indicating there is power to
the smoker.
2. Fill water pan half full with water or your choice of liquid.
3. Fill the wood chip tray with wood chips. Refer to the section “How to use the wood chip tray” on page 14
4. Press the “TEMP” button to set the desired temperature inside the smoker.
- Press the UP or DOWN button to increase or decrease temperature.
5. Press the “TIME” button to set the smoking cycle time.
- Press the button once to set hours.
- Press the UP or DOWN button to increase or decrease the hours.
- Press the button again to set minutes.
- Press the UP or DOWN button to increase or decrease the minutes.
- Press the TIME button to start the smoking program.
6. Your wood chips should start to smoke in 10-15 minutes depending on the type of wood chips. After
20 minutes your wood chips should “Wick” and continue to smoke for the rest of the program cycle.
See below for recommended settings for both of the air intakes (Vents) on the smoker.
NOTE: If at any time you press the Time or Temperature button during a smoke program, the display will change to the current time remaining or
the current cabinet and probe temperature (if probe is being used). By holding the Time or Temp button for 3 seconds during the smoke cycle, the
LED will flash the current set time or temperature. The time or temperature can be changed by using the up and down arrows as defined above.
The change can be confirmed by pressing the Time or Temperature button a second time.
FAST SMOKE OPERATION
If you feel your wood chips are not producing enough smoke after the initial 15 minutes or you are adding fresh wood
chips, you can press the “Fast Smoke” button and the smoke element will run for an additional 15 minutes to help get
the wood chips smoking. On the LED screen, you will see the time counting down from 15 minutes to 0 minutes.
Note: You can stop the “Fast Smoke” program at anytime by pressing the “Fast Smoke” button while the program is running.
When the program time runs out, the LED will read “DONE”. The smoker will still be running and the LED screen will
display the remaining program time and temperature.
AIR INTAKE SETTINGS
You can set your Air Intake to any
opening to achieve the optimal
smoke you desire. These are
recommended settings to help
your chips to last longer and have
optimal smoke generated. (Your
settings may vary depending on
the size of the wood chips used
and the density of the wood chips
in the wood chip tray.)
Bottom Air Vent
Back Air Vent
•Open vent fully during first 15 minutes
•Set to desired position after 15 minutes
•Open vent fully during first 15 minutes
•Close vent half way after 15 minutes
NOTE: If your wood chips are producing more smoke than you want, you can slow the smoke being produced by
decreasing the lower air intake vent opening to restrict the incoming air.
17
Troubleshooting
Guide
Troubleshooting Guide
SYMPTOM CAUSE SOLUTION
No Power to controller Not plugged into outlet Plug into power source House breaker tripped Reset breaker Bad connection at controller Unplug connection and reconnect. Bad connection at PCB Unplug connection and reconnect. (Power Control Board) Power light not on No display on controller Faulty PCB (Power Control Board) Call OLPI for replacement. Faulty Controller Call OLPI for replacement. Faulty body wiring Call OLPI for replacement. Appliance not powered on Press on/off button Faulty controller Call OLPI for replacement. Controller temp is below ‐10°F (‐23°C) Remove controller from unit and bring to temp (Power light is on) Heating light not on above 0°F (‐18°C). Faulty controller Call OLPI for replacement. Temp and time not set Set Temp and Time, wait 60 seconds for heating light to turn on. Element not on Meat Probe Faulty controller Call OLPI for replacement. Faulty body wiring Call OLPI for replacement. Bad connection at the element Unplug connection and reconnect. Faulty element Call OLPI for replacement. Bad connection at the meat probe Unplug connection and reconnect. Faulty meat probe Call OLPI for replacement. Faulty controller Call OLPI for replacement. (Optional) does not read on controller 19
18
Troubleshooting
Guide
Troubleshooting Guide
SYMPTOM CAUSE SOLUTION Cabinet Temp is inaccurate Faulty Temp Sensor
Call OLPI for replacement.
Faulty controller
Call OLPI for replacement.
Climate Temps below 65°F (18°C) may extend heating time Appliance plugged into an Plug appliance directly into power source. Maximum extension cord length ext. cord 25ft, min. gauge 12/3. Door not closed properly Close door and adjust latch so door seals completely Waterbowl/ Drip deflector Locate waterbowl/drip deflector properly on supports. not properly located See assembly steps for proper installation Faulty controller Call OLPI for replacement. Gap between the door Door alignment Adjust door hinges and smoker Damaged door seal Call OLPI for replacement door kit Grease leaking from smoker Door not closed properly Close door and adjust latch so door seals Appliance takes excessive amount of time to heat completely around appliance. Appliance not level Move appliance to level surface and adjust height Drip pan not in proper location Align drip pan so drain hole in pan and smoker align Grease tray is full Empty grease tray and reinstall under smoker Drain tube is clogged Clean drain tube No wood chips Add wood chips. (See adding wood chips guide) Element not staying on long 1. Open vent fully. 2. Open door briefly to allow smoker temp enough to heat chips due to climate to drop approx. 5°F (2.78°C) below set temp then close door. Damaged smoke box Call OLPI for replacement. Controller will not adjust temp Faulty controller Call OLPI for replacement. Controller will not adjust time Faulty controller Call OLPI for replacement. Error Code: Err2 Cabinet temperature>370F The Heat Element will automatically shut off when the temperature is higher than the setting temperature. Call OLPI for replacement Error Code: Err Thermostat probe is damaged/short circuited Call OLPI for replacement No smoke 20
19
Smoking Tips
Types of wood to use for smoke:
•Always use a hardwood that has been seasoned for at least 6 months.
•We recommend using Pecan, Hickory , White Oak, Apple, Alder or Mesquite.
•Never use any resin woods like Pine or Cedar.
Note: It is not necessary to soak the wood prior to smoking because hard woods have natural moisture in the wood
that will release in the smoker as it heats up. In a gas smoker, soaking the wood chips may prolong the life of the
wood chips but it will also take longer to produce smoke so we will leave that decision up to you. Do not soak your
wood chips when using your Smoke Hollow electric smoker.
What you need to smoke meats:
Internal Meat Thermometer
An internal meat thermometer is a must to cook large pieces of meat to make sure it is done internally.
Internal Temperatures for Select Meats
•Cooked Ham -140 degrees
•Ham, Beef-Med, Ground Beef - 160 degrees
•Veal, Lamb, Pork, Beef-Well done - 170 degrees
•Poultry - 180 degrees
Good Tongs or Meat Hook
Use a heavy-duty set of tongs to rotate meat in the smoker because in some cases you may be smoking a very large
cut of meat. I prefer a meat hook for ease of use and it does not knock any rub or sauce off of the meat.
Good Oven Mitts
Heavy-duty mitts will assist you in moving hot smoker racks and large pieces of meats and assist in adding water and
wood chips.
Aluminum Foil
When the outside color of your meat product is at your desired color or look to suit your taste, wrap meat product in
aluminum foil to keep any more wood resins from turning your meat any darker. Also it will saturate fats from your
meat product.
20
Smoking Techniques
Smoked Pork Tenderloin
PORK
FISH
POULTRY
BEEF
Take outside wrapper off of meat and wash thoroughly in cold water. Place tenderloin on a paper towel to soak up
excess water. Rub your favorite pork rub on the loin (we recommend Head Country Pork seasoning). Preheat smokers
to 225 degrees and place loin in the center of the smoker. Cook until internal meat temperature reaches 165 degrees.
Take out of smoker and let stand on the cutting platter until meat reaches 170 degrees serving temperature. Slice like
bread in ¼” pieces and it will melt in your mouth.
Pork Ribs- Baby Backs or Spare Ribs
Take ribs out of wrapper and drain all liquid off of the ribs and then wash in cold water. Place on cutting board and cut
away any excess fat or skin from the bottom of ribs. Turn ribs with bone side up and peel the membrane from the back
of the bone until all is gone. Rub your favorite pork rub on both sides of the ribs (we recommend Head Country Pork
seasoning). Preheat smoker until it reaches 225 degrees and place rib bone side down in smoker. After one hour, turn
the rib over with bone side up and cook for one hour. After 2 1/2 hours, depending on the color of the rib you like, pour
a one inch wide strip of your favorite BBQ sauce down the length of the rib and wrap tightly in aluminum foil. Place back
in smoker and check every 15 to 20 minutes to see if the rib bones separate by using your finger to pull them apart. If
they pull apart with ease your ribs are done. Note: Make sure your internal temperature of your ribs are at 170°F.
Take out of smoker and let stand on serving platter until cool enough to eat.
PORK
FISH
POULTRY
Smoked Beef Brisket
BEEF
Select a 6 to 8 lb. packer trimmed brisket that has a little marble to it but not too much. Feel free to trim as much fat as
desired. Use your favorite beef rub (we recommend using Head Country All-Purpose rub) and rub it on liberally. Heat
the smoker to 225 degrees and place the brisket in the smoker for 3 hours. Place brisket in an aluminum foil pan and
pour approximately 8oz. of Allegro over the brisket. Cover the pan tightly with aluminum foil and continue cooking
until internal meat temperature reaches 165 to 170 degrees. Take pan out of the smoker and let brisket stand. Remove
brisket from pan and cut ¼” slices against the grain. Use juice from pan to poor over sliced meat or for dipping.
Prime Rib
Select a 6 to 8 lb prime rib (we like the bone on). Rub the prime rib with your favorite beef rub (we recommend using
Head Country All-Purpose rub). Pre-heat the smoker to 225 degrees and place the prime rib in the smoker. After 3 hours,
place the prime rib in aluminum foil pan and cover with aluminum foil. When internal meat temperature reaches 145
degrees take out of smoker and let stand until your desired doneness is reached. Medium rare is 155 to 160 degrees.
While standing, the temperature of the meat will rise internally up to 10 degrees. Slice prime rib to desired thickness
and serve with juice from the pan in which it was cooked.
21
Smoking Techniques
Smoked Halibut
PORK
FISH
POULTRY
BEEF
Select a nice fresh ¾” thick filet. Wash filet thoroughly in cold water and lay on paper towel until water is not visible.
Melt a whole stick of butter in the microwave and sprinkle a liberal amount of Dill weed in the melted butter. Lay
filets on aluminum foil and fold a lip around edges to contain the butter. With a basting brush, brush melted butter
and dill weed mixture on both sides of the fish filet. Preheat smoker to 225 degrees and place fish in the smoker.
Check the filets every 15 minutes for visible moist look on filets. Brush with butter and dill weed mix when needed.
Fish should start to flake in about 45 minutes. When fish flakes very easy take out of smoker and serve.
PORK
Smoked Chicken
FISH
POULTRY
BEEF
Chicken breasts and thighs are my favorite. Take chicken parts out of package and wash thoroughly and place
on paper towel to dry. Sprinkle Head Country Original rub on both sides of chicken parts. Preheat smoker to 225
degrees and place chicken parts in smoker. After ½ hour turn chicken over. With your internal temperature gauge,
check internal temperature by pushing temperature probe into the meat nearest the bone. When temperature
reaches 180 degrees chicken is done. You may brush your favorite BBQ sauce on the chicken during the last 15
minutes of your cooking process to spice it up.
Smoked Turkey
Select a 12 to 15 lb. turkey for best results in a smoker. Take the turkey out of the package and remove all internal
parts and packaging. Wash turkey thoroughly and place it on paper towel to dry. Rub olive oil inside and out on
the turkey and apply Head Country Original Rub inside body cavity and on the outside skin. Preheat smoker to 225
degrees and place turkey in smoker. You may baste with butter for more moisture, if you like. When turkey skin
reaches your desired color, remove turkey from smoker, place in aluminum foil pan and cover with aluminum foil
tightly. Place covered pan in smoker and continue cooking at 225 degrees. Check internal meat temperature, where
the thigh meets the side of the turkey, every half hour for doneness. Turkey should take around 45 minutes per lb to
reach 180 degrees serving temperature.
22
Cold Smoking Recipes
Smoked Cheddar Cheese
Ingredients
Brick of Cheddar Cheese (Old or Aged cheddar is preferred - substitute Gouda or Fontina for a change of flavor.
Preparation
Place cheese on racks and load into your Smoke-Tronix smoker by Smoke Hollow®.
Smoking Method
1. Fill the wood chip tray with your favorite wood chips.
2. Open the back and lower vents completely.
3. Push the fast smoke button and set your time, temp and probe if desired.
4. It is best to keep the internal temp lower than 100° F when smoking cheese.
5. If the internal temp is too hot, you may need to place a pan of ice under your cheese rack to help reduce the
internal temp or open the door slightly.
6. Smoke for approximately 40 to 60 minutes.
Cold Smoked Salmon Serves 8-10 as an appetizer
Ingredients
2 to 3 pounds fresh salmon fillet (preferably from the head end)
1 1/2 cups coarse sea salt or kosher salt
1 1/2 cups brown sugar
Optional Garnishes
Diced red onion, Sliced lemons, Chopped fresh dill
or Sour cream
Preparation
1. Run your fingers over the flesh side of the salmon fillets, feeling for the sharp ends of pin bones. Pull out any you find
with fish tweezers or needle nose pliers.
2. Make the cure: Combine the salt and brown sugar in a mixing bowl and mix with your fingers. Spread 1/3 of the cure
over the bottom of a glass baking dish just large enough to hold the fish. Lay the salmon fillets on top of the cure. (The
cure should extend 1/2 inch beyond the edges of the fish on each side.) Spread the remaining cure on top so it covers
the fish completely.
3. Cover the dish with plastic wrap and cure the fish in the coolest part of your refrigerator for 24 to 48 hours.
4. Gently rinse the cure off the salmon under cold running water. Place the salmon in a large bowl with cold water to
cover by 3 inches. Soak for 30 minutes, then drain well in a colander.
5. Blot the salmon dry on both sides with paper towels. Arrange it skin side down on a wire rack over a sheet pan. Let the
salmon dry, uncovered, in the refrigerator until it feels tacky, about 4 hours.
Smoking Method
1. Fill the wood chip tray with your preferred flavor of wood chips. Beechwood or Alder are good choices for salmon.
2. Open the back and lower vents completely.
3. Push the fast smoke button and set your time, temp and probe if desired.
4. If the internal temp goes above 100°, you may need to place a pan of ice under your salmon rack to help reduce the
internal temp or open the door slightly.
5. Cold smoke the salmon until the exterior is bronzed with smoke and the salmon feels semi-firm and leathery, 12 hours
or more. How will you know it’s ready? Cut a slice from next to the skin at the fat end.
6. Wrap salmon in uncoated butcher paper and let rest in the refrigerator for at least 4 hours before serving or overnight.
7. Using a long, slender and sharp knife held sharply on the diagonal to the fish, cut the salmon into paper-thin slices.
23
Limited Warranty
This Smoke Hollow ® smoker is guaranteed against broken
or damaged parts at time of purchase. All parts carry a 1-year
limited warranty. Paint is guaranteed to be free of defects for
90 days except for rust, which may appear after repeated use.
This warranty does not cover damage or issues related to neglect, abuse, or modifications to the product.
Repair labor is not covered.
All parts that meet the warranty requirements will be shipped at no-charge via the discretion of the Customer
Service Department (ground shipments, US Mail, or Parcel Post Only). Any special handling charges (i.e. Second
Day, Overnight, etc.) will be the responsibility of the consumer.
All warranty claims apply only to the original purchaser and require a proof of purchase verifying purchase
date. Do not return parts to our address without first obtaining a return authorization number from our
customer service.
This service is available by calling 866-475-5180, 8:30am to 4:30pm, Central Time, Monday through Friday, or
write to Outdoor Leisure Products, Inc., 5400 Doniphan Drive, Neosho, MO 64850.
This warranty may give you specific legal rights that vary by state.
Outdoor Leisure Products, Inc
5400 Doniphan Drive
Neosho, MO 64850
www.olp-inc.com
© 2016 Outdoor Leisure Products, Inc. No part of this work may be reproduced, modified, distributed, or otherwise used without prior written permission.
Smoke Hollow is a trademark of Outdoor Leisure Products, Inc.
06092017
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