Charmate | CM160-011 | Instructions

Smoker & Grill
Model No. CM160-011
FOR OUTDOOR USE ONLY
3926-06/14
Important Safety Warnings
We want you to assemble and use your
Charmate Smoker & Grill as safely as
possible.
• Do not store or use Smoker & Grill near
gasoline or other flammable liquids, gases or
where flammable vapors may be present.
• We do not recommend the use of lighting fluid.
If you choose to use charcoal lighting fluid,
only use lighting fluid approved for lighting
charcoal. Carefully read instructions on the
charcoal lighting fluid and charcoal prior to
use.
• Do not use self-starting charcoal. Use only
high grade plain charcoal or charcoal/wood
mixture.
• Do not use gasoline, kerosene or alcohol
for lighting charcoal. Use of any of these
or similar products can cause an explosion
possibly leading to severe bodily injury.
• Never add charcoal lighting fluid to hot or
even warm charcoal.
• During grilling, grease from meat may drip
into the charcoal and cause a grease fire.
If this should happen, replace dome lid to
suffocate the flame. Do not use water to
extinguish grease fires.
• Use caution since flames can flare-up when
fresh air suddenly comes in contact with fire.
When opening the dome lid, keep hands, face
and body safe from hot steam and flame
flare-ups. Remove the dome lid by tilting it
toward you to allow heat and steam to escape
away from your face.
• Use caution when assembling and operating
your Smoker & Grill to avoid scrapes or cuts
from sharp edges of metal parts.
• Check support brackets to make sure they are
secure and notches are upright before each
use.
• Place Smoker & Grill in an area where children
and pets cannot come into contact with unit.
Close supervision is necessary when Smoker &
Grill is in use.
• Use caution when lifting or moving Smoker &
Grill to prevent strains and back injuries.
• In windy weather, place Smoker & Grill in an
outdoor area that is protected from the wind.
• Do not wear loose clothing or allow hair to
hang freely while using Smoker & Grill.
• Use caution when reaching into or under
Smoker & Grill. Always wear oven mitts or
gloves to protect your hands from burns.
Avoid touching hot surfaces.
• We advise that a fire extinguisher be on hand.
Refer to your local authority to determine
proper size and type of fire extinguisher.
• Any accessory attachments not included with
this unit are not recommended and may lead
to personal injury or property damage.
• Never leave coals and ashes in Smoker & Grill
unattended.
• Before Smoker & Grill can be left unattended,
remaining coals and ashes must be removed
When you see this safety alert symbol
please pay particular attention to the information which follows it.
Read all safety warnings and instructions
carefully before assembling and operating
the Smoker & Grill.
Warning
• Only use this Smoker & Grill on a hard, level,
non-combustible, stable surface. Never use
on a wooden surface or one that could burn.
• Always use a drip pan/ash guard under
Smoker & Grill to protect surface from heat
damage and/or discoloration and to catch
ashes, embers and drippings. Place a thin
layer of water in drip pan/ash guard to help
extinguish falling ashes and embers. A drip
pan/ash guard is designed for use with the
Smoker & Grill for easy clean up of drippings
that can cause discoloration of surface and
to catch falling ashes and embers.
• Proper clearance of ten feet between the
smoker and any combustible material
(bushes, trees, wooden decks, wooden
fences, buildings, etc.) or construction
should be maintained at all times when
Smoker & Grill is in use. Do not place
Smoker & Grill under a roof overhang or
other enclosed area.
• For household use only. Do not use this
Smoker & Grill for other than its intended
purpose.
• For outdoor use only. Do not operate Smoker
& Grill indoors or in an enclosed area.
• Water bowl should always be used when
smoking. Do not allow liquid in water bowl
to completely evaporate. Check water bowl
every 2 hours and add water if level is low
(a sizzling should may indicate a need for
water). Follow instructions in “Adding Water
or Wood during Cooking” section of this
manual.
• Always keep water in the water bowl even
after food is removed from Smoker. Water
will evaporate and grease in water bowl can
catch on fire.
• Do not move Smoker & Grill when water
bowl contains hot liquids and while it is in
use.
• Do not leave Smoker & Grill unattended
when in use.
• Use extreme caution when adding charcoal/
wood. Follow instructions in “Adding Water
or Wood during Cooking” section of this
manual.
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Smoking
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from Smoker & Grill. Use caution to protect
yourself and property. Place remaining
coals and ashes in a non-combustible metal
container and completely saturate with water.
Allow coals and water to remain in metal
container 24 hours prior to disposing.
Extinguished coals and ashes should be
placed a safe distance from all structures and
combustible materials.
With a garden hose, completely wet the
surface beneath and around Smoker to
extinguish any ashes, coals or embers which
may have fallen during the cooking or cleaning
process.
Store the Smoker & Grill out of reach of
children, indoors in a dry location when not in
use.
Do not attempt to service Smoker & Grill
other than normal maintenance as explained
in “After-Use Safety and Proper Care &
Maintenance” sections of this manual.
Properly dispose of all packaging material.
1. Remove dome lid and upper body from lower
body.
2. Always use high quality charcoal. We
recommend using a Charmate Chimney
Starter which speeds up the lighting process
and avoids the dangers associated with
charcoal lighter fluid. Directions for use can be
found with the Chimney Starter.
3. If you do not use a Chimney Starter, carefully
place 2.5-3.5 kilos of charcoal in the charcoal
bowl. If you chose to use lighter fluid or fire
starters carefully follow the manufacturer’s
warnings.
4. If using lighter fluid, saturate charcoal with
lighter fluid and wait 2 to 3 minutes for fluid to
soak in. Store charcoal lighter fluid safely
away from Smoker & Grill.
5. Carefully light the charcoal and allow to burn
until covered with a light ash prior to closing
door and continuing to Step 6. This may take
up to 30 minutes, if you use a Charmate
Chimney Starter this may take less time.
Use caution and common sense when using your Smoker & Grill.
Failure to adhere to the safety warnings and guidelines in this manual could result in bodily injury or property damage.
Please keep this manual for future reference.
Operating Instructions
Caution:
Before each use, check handles and support brackets to make sure they are securely fastened.
Place the Smoker & Grill outdoors on a hard, level and non-combustible surface away from roof overhangs or any combustible material. Never use on wooden or other surfaces that could burn. Place the Smoker & Grill away from open windows or doors to prevent smoke from entering your house. In windy weather, place the Smoker & Grill in an outdoor area that is protected from the wind.
Never attempt to remove water bowl when hot.
Read all safety warnings and instructions carefully before operating your Smoker & Grill.
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Warning:
Failure to do this could trap fumes from charcoal lighting fluid in Smoker & Grill
and may result in a flash-fire or explosion when door is opened or dome
lid is removed.
6. Refer to “Flavoring Wood” section overleaf for
the recommended amount of flavoring wood.
Use long cooking tongs to carefully place
flavoring wood directly on top of hot charcoal
or into water bowl.
7. Place empty water bowl inside Smoker & Grill
body on the lower support brackets. Position
water bowl so rim is resting securely on
notched out step of all three support brackets.
8. Carefully, fill water bowl with warm water or
marinade to 2.5cm below the rim. A full pan
holds 4.5 – 5.5 litres of water and will last for
approximately 3-4 hours. Do not over fill or
allow water to overflow from water bowl.
9. Place a cooking rack on the lower support
brackets directly above the water bowl.
10.Place food on the cooking rack in a single
layer with space between each piece. This will
allow smoke and moist heat to circulate evenly
around all pieces of food.
11.Place the upper body on lower body, making
sure the water bowl is still in place.
12.Place the other cooking rack on the upper
support brackets. Make sure the rim is resting
securely on the notched-out step of all three
support brackets. Place food on the cooking
rack and cover with dome.
Flavoring Wood
To obtain your favorite smoke flavor, experiment
by using chunks, sticks or chips of flavorproducing wood such as manuka, apple or cherry.
Most fruit or nut tree wood can be used for smoke
flavoring. Do not use resinous woods such as pine
as it will produce an unpleasant taste.
13.Alternatively, lid contains two horizontal bars,
which hold hooks, ideal for hanging fish, ribs
or sausages.
14.Allow food to cook. After 3-4 hours of cooking,
check water level and refer to “Adding Water
or Wood during Cooking” section of this
manual.
15.Always use a meat thermometer to ensure
food is fully cooked before removing from
Smoker & Grill.
16.After cooking, allow Smoker & Grill to
cool completely then follow instructions in
the “After-Use Safety and Proper Care &
Maintenance” sections of this manual.
Wood chunks or sticks 7.5-10cm long and
1.25-2.5cm thick work best. Unless the wood is
still green, soak the wood in water for 20 minutes
or wrap each piece in foil and tear several small
holes in the foil to produce more smoke and
prevent the wood from burning too quickly. A lot
of wood is not required to obtain a good smoke
flavor. A recommended amount is 3-4 wood
chunks or sticks. Experiment by using more wood
for stronger smoke flavor or less wood for milder
smoke flavor.
Grilling & Searing
1. Remove dome lid and upper body from lower
body.
2. Always use high quality charcoal. We
recommend using a Charmate Chimney
Starter which speeds up the lighting process
and avoids the dangers associated with
charcoal lighter fluid. Directions for use can be
found with the Chimney Starter.
3. If you do not use a Chimney Starter, carefully
place 2.5-3.5 kilos of charcoal in the charcoal
bowl. If you chose to use lighter fluid or fire
starters carefully follow the manufacturer’s
warnings.
4. If using lighter fluid, saturate charcoal with
lighter fluid and wait 2 to 3 minutes for fluid
to soak in. Store charcoal lighter fluid safely
away from Smoker & Grill.
5. Carefully light the charcoal and allow to burn
until covered with a light ash prior to closing
door and continuing to Step 6. This may take
up to 30 minutes, if you use a Charmate
Chimney Starter this may take less time.
Adding Water or Wood during Cooking
Additional flavoring wood should not have to be
added during the cooking process, however it may
be necessary when cooking very larger pieces of
meat. Follow the instructions and cautions below
to avoid injury while adding water and/or wood.
1. Remove dome lid by tilting it away from you
to allow heat and steam to escape away from
your face. Use caution since flames can
flare-up when fresh air suddenly comes in
contact with fire.
2. Wearing oven mitts carefully remove upper
body from lower body.
Warning
The water in water bowl will be extremely hot. When lifting upper body from lower body, use extreme caution and make sure the water bowl is securely in place on the three lower support brackets.
Warning
Failure to do this could trap fumes from charcoal lighting fluid in Smoker & Grill and may result in a flash-fire or explosion
when door is opened or dome lid is removed.
Keep legs and feet out from under the upper body
to avoid being scalded by hot liquids spilling from
water bowl. Be extremely careful not to tilt or jar
the Smoker & Grill so that hot water does not spill
out of water bowl.
6. Place a cooking rack on the lower body.
7. Place food on the cooking rack in a single layer
with space between each piece.
8. For best results, the dome lid should be placed
on the lower body when grilling food.
9. Always use a meat thermometer to ensure
food is fully cooked before removing from
Smoker & Grill.
10.After cooking, allow Smoker & Grill to
cool completely then follow instructions in
the “After-Use Safety and Proper Care &
Maintenance” sections of this manual.
Warning
When grilling, dripping from meat may cause flame flare-ups. Use extreme caution when removing the dome lid. Do not use water to extinguish a grease fire.
3. Set the upper body on a hard, level
non-combustible surface.
4. Stand back a safe distance and use long
cooking tongs to add wood, being careful not
to splash water.
5. If water level is low, add water to water bowl.
If food is on top cooking rack only, water may
be added to the water bowl by moving food
aside on cooking rack and pouring water down
through the cooking rack. Fill water bowl to
2.5cm below the rim. Pour slowly to avoid
splashing or overfilling.
6. Using oven mitts replace upper body on lower
body.
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The water in water bowl will be extremely hot.
When lifting Smoker & Grill body from ground,
After-Use Safety
use extreme caution and make sure the water
bowl is securely in place on the three lower
support brackets. Keep legs and feet out from
under Smoker & Grill body to avoid being scalded
by hot liquids spilling from water bowl. Be
extremely careful not to tilt or jar Smoker & Grill
so hot water does not spill out of water bowl.
• Always allow Smoker & Grill and all
components to cool completely before
handling.
• Never leave coals and ashes in Smoker & Grill
unattended.
• Before Grill can be left unattended, remaining
coals and ashes must be removed from
Smoker & Grill. Use caution to protect yourself
and property. Place remaining coals and ashes
in a non-combustible metal container and
completely saturate with water. Allow coals
and water to remain in metal container 24
hours prior to disposing.
• With a garden hose, completely wet surface
beneath and around the Smoker & Grill to
extinguish any ashes, coals or embers which
may have fallen during the cooking or cleaning
process.
• Extinguished coals and ashes should be
placed a safe distance from all structures and
combustible materials.
• Cover and store Smoker & Grill in a protected
area, out of reach of children.
6. Replace food on cooking racks then place the
dome lid on upper body.
Option 2: Adding Charcoal or Wood during
Cooking
1. Stand back and carefully open side door using
pliers or similar tool. Use caution since flames
can flare-up when fresh air suddenly comes in
contact with fire.
2. Add charcoal or wood using long tongs.
3. Close side door and allow food to continue
cooking.
Cooking Tips
• Variations in flavor can be achieved by adding
wine, soft drinks, herbs, spices, bits of citrus
peel, fruit juice, onion or marinades to the
water bowl.
• Brush poultry and naturally lean meats
with cooking oil, butter or margarine before
cooking.
• Meat should be completely thawed before
cooking.
• When cooking more than one piece of meat,
the cooking time is determined by the largest
single piece being cooked.
• The meat bastes itself while cooking in the
Smoker & Grill. No basting or turning is
necessary after the meat is placed on the
rack. For added variety, barbecue sauce or
marinade may be applied on meat before
placing on rack.
• There is very little difference in temperature
and cooking time between top and bottom
rack levels. When cooking different types or
cuts of meat at the same time, place the meat
that requires the least cooking time on the top
cooking rack so that it may be easily removed
first. If only one cooking rack is required, use
the upper rack level for the best result.
• During the smoking process, avoid the
temptation to lift dome lid to check food.
Lifting the dome lid allows heat to escape,
making additional cooking time necessary.
• Always use a meat thermometer to determine
if food is done. Many variables (outside
cooking temperature, amount of charcoal,
the number of times the dome lid is removed,
proximity of food to heat source, etc) will
affect actual cooking times. When using a
meat thermometer, place probe mid-way into
the thickest part of the meat, making sure
that it does not touch any fat or bone. Allow
five minutes for the thermometer to properly
regulate temperature.
Warning
Proper Care & Maintenance
• Wash cooking racks, water and charcoal pans
with hot soapy water, rinse well and dry.
Lightly coat cooking racks with vegetable oil or
vegetable cooking spray.
• Clean inside and outside of Smoker & Grill by
wiping off with a damp cloth. After cleaning,
apply a light coat of vegetable oil or vegetable
cooking spray to the interior surface of the
dome lid, smoker body, cooking racks and
water bowl. This simple process will help
reduce interior rusting. Do not apply oil to the
charcoal pan.
Note:
Smoke will accumulate and leave a residue in
the dome lid of your unit that may drip onto
food during cooking. To minimize accumulation
of residue, wipe off dome lid after each use.
• If rust appears on the exterior surface of your
Smoker & Grill, clean and buff the affected
area with steel wool or fine grit emery cloth.
Touch-up with a good high-temperature
resistant paint.
• Never apply paint to the interior surface. Rust
spots on the interior surface can be buffed,
cleaned, then lightly coated with vegetable
oil or vegetable cooking spray to minimize
rusting.
• Always keep your Smoker & Grill covered
when not in use to protect against excessive
rusting.
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Exploded Diagram
N
L
M
S Hooks
K
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Parts List
A
B
C
Upper Body
X1
Lower Body
X1
D
E
Charcoal Pan and Water Pan
X2
G
Dome Lid
X1
F
Charcoal Grate
X1
Chrome Cooking Grill
X2
H
Leg
X3
I
Door
X2
J
K
Air Vent
X1
L
Support Bracket
X6
Handle
X3
M
Iron Support
X2
N
Thermometer
X1
S Hook
X3
Hardware
AA
X6
BB
X7
CC
X8
DD
X6
FF
X7
GG
X8
HH
X4
II
X6
7
EE
X12
Assembly Instructions
Step 1
Attach three legs (G) to lower body (A) using six bolts (AA) & six nuts (EE), then attach door (H) to lower
body (A) using four bolts (CC) & four nuts (GG).
Attach three support brackets (K) to lower body (A) using three bolts (BB) & three nuts (FF).
Place charcoal grate (F) inside the charcoal pan (D).
F
D
BB
K
FF
A
H
GG
CC
EE
AA
G
Step 2
Attach door (H) to upper body (B) using four bolts (CC) and four nuts (GG).
Attach three support brackets (K) to upper body (B) using three bolts (BB) & three nuts (FF).
Attach two handles (J) on upper body (B) using four heat resistant plates (II), four washers (DD) and four
nuts (EE).
II
DD
EE
J
BB
BB
FF
K
EE
H
GG
II
CC
B
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Assembly Instructions
Step 3
Step 4
Attach handle (J) to dome lid (C) using two heat
resistant plates (II), two washers (DD) and two
nuts (EE).
Stack the parts as shown below.
Attach air vent (I) to lid (C) using one bolt (BB) &
one nut (FF).
BB
BB
Attach two iron supports (L) to dome lid (C) using
I
four nuts (HH).
I
BB
I
J
C
II
J
C
EE
HH
II
FF
DD
EE
C
HH
HH
FF
II
DD
DD
J
FF
EE
Final View of Charcoal
Smoker When Assembled
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o
o
o
o
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Assembly Instructions
Step 5
The smoker can be used with lower body and dome lid only-as a charcoal grill, without needing to use
water pan.
o
o
o
o
Caution
Caution: Be careful to not spill hot water.
Ensure all bolts are tight.
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RECIPE IDEAS
Smoked Chicken
placed a sprig of coriander inside each. Sprinkle
trout with the brown sugar, salt and pepper. Place
Manuka wood chips into Smoker & Grill and place
seasoned fish onto the grill above the chips.
1 chicken
50ml olive oil
Juice of one lemon
Salt & Pepper
Starting with a high heat to get a strong scent
of Manuka, then turning down to allow a slow
consistent cooking with the Manuka smoke. This
results in a beautiful caramel colour and tender
pink centres. When cooked, remove string and
serve as required.
Mix the olive oil and lemon juice together in a cup
or ramekin and then use a meat injector to inject
into the breast and the thighs. Use the last few
drops of the mix to rub over the skin and then
sprinkle with salt and pepper. Load the chicken
onto the cooking rack and place it in the smoker
at 110°C or 225°F for 60 minutes per .5 kilo.
Smoked Mussels
It’s important to make sure the chicken is
properly cooked so ensure the juices run clear
when a skewer is placed in the meat or use a
thermometer. Breast meat should be at 165°F and
thigh meat at 175°F.
Steam required quantity of mussels open.
Marinate in sweet chilli sauce for 4 – 24 hours
with a little brown sugar added. Smoke for
approximately 20 minutes.
Smoked Herbed Chicken
Smoked Mushrooms
1 (approx. 2 kilos) whole chicken
45 g butter
4 g chopped fresh parsley
6 g chopped fresh oregano
3 g chopped fresh basil
3 g fresh chives, finely chopped
4 cups mushrooms
2 tablespoons lemon pepper
2 tablespoons garlic powder
Cut mushroom stems off and wash. Sprinkle
lemon pepper and garlic powder lightly over
mushrooms. Smoke at 225°F for 45 minutes.
Cool; serve immediately.
Preheat outdoor Smoker & Grill for low heat.
Using hickory is a great option if you want to add
additional flavour to the chicken.
Rinse chicken inside and out and pat dry. Loosen
skin around the breast area.
Smoked Corn on the Cob
6 to 12 ears of corn with husks on
1/2 cup olive oil
1 bunch finely chopped green onions (including tops)
Place three tablespoons of butter in various places
under the skin. Mix herbs together and place
half under the skin and the other half inside the
chicken.
Gently pull back the husks on the each ear.
Remove the silk but not the husks. Place the ears
in a large pot and cover with water. Let sit for
several hours.
Cook chicken in Smoker & Grill for 4 hours or until juices run clear when poked with a fork.
Manuka Smoked Trout
Remove from water and brush each ear of corn
with olive oil, then sprinkle about 2 teaspoons
green onion over. Cover corn with husks. Repeat
with each ear of corn.
120 g x 4 portions Trout
Brown sugar
Salt & Pepper
2 handfuls Manuka chips
Coriander
Prepare smoker. The ears of corn will need to
smoke at 225°F for about 1 1/2 hours.
Fillet trout taking care to remove all bones. Tie
2 fillets together at a time with string, having
When done smoking, remove husks and eat.
Charmate® is a registered trademark of: Sitro Group Australia Pty Ltd. www.gasmate.com.au
Aber, Hamilton, N.Z. www.gasmate.co.nz
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