Assembly Instructions

Digital

Electric

Smoker

For Models:

3016DE / 3016DES/ 3016DER

THIS IS YOUR ASSEMBLY, CARE & USE MANUAL

WITH IMPORTANT WARNING & SAFETY INFORMATION.

PLEASE SAVE THESE INSTRUCTIONS.

Approximate assembly time: 20 minutes

Tools needed for assembly: Phillips head screwdriver

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.

IMPORTANT SAFEGUARDS

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 box 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 box 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.

• Do not use wood pellets or wood chunks.

• Store products indoors when not in use - out of reach of children.

CONTINUED ON

NEXT PAGE...

2

IMPORTANT SAFEGUARDS

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.

SAVE THESE

INSTRUCTIONS

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.

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

Tools needed for assembly:

Phillips head screwdriver

5

5

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

6

Front

Leg

SmokerAssembly

Step 1

Rear-Right

Leg

Rear-Left

Leg

Front

Leg

Locate:

•

•

•

•

Bottom Panel Assembly (29)

(1), Rear‐Right Leg (6)

8pcs M6x16mm Screws (C)

Tools Needed:

Phillips Screwdriver

Tools Needed:


Procedure:

Use (8) M6x16mm Screws to assemble the 2 Front Leg, Rear‐

Left Leg and Rear‐Right Leg to the

Bottom Panel Assembly as shown.

Step 2

Knob

Locate:

Locate:

• Cabinet Assembly

6pcs M4x12mm Screws (A) & 2pcs

• (6) M4 x 12 Screws

• (2) ST4.2 x 8 Self-tapping Screws

Tools Needed:


Procedure:

Remove the Door Assembly and set

Procedure: upside down.

Use (6) M4x12mm Screws and

2pcs ST4.2x8mm Self‐tapping

Screws to assemble the Bottom

Assembly as shown.

7

7

7

SmokerAssembly

Smoker Assembly

Step 3

Step 3

• Cabinet

Locate:

• Cabinet (16)

• Control Panel Assembly

Locate:

Screws

• Cable Cover (14)

• Control Panel Assy (15)

• Cable Cover (14)

• 12pcs ST4.2x8mm Self‐tapping

• 12pcs ST4.2x8mm Self‐tapping

Screws (B)


Tools Needed:


Screws (B)

Tools Needed:


8

8

Procedure:

Turn the Smoker Cabinet right

Procedure:

Turn the Smoker Cabinet right side up and p ut your smoker

Procedure: side up and p

to assemble the Control Panel

Assy into the Cabinet as shown.

Use (10) ST4.2x8mm Self‐tapping

Screws to assemble the Cable

Cover into the Cabinet as shown.

Turn the Smoker Cabinet right ut your smoker hooks of Control Panel onto the

Cabinet square holes and push back into place as shown. Use (2)

ST4.2x8mm Self‐tapping Screws to assemble the Control Panel

Assy into the Cabinet as shown.

Use (10) ST4.2x8mm Self‐tapping

Screws to assemble the Cable

Cover into the Cabinet as shown.

8

Door

SmokerAssembly

Step 4

Locate:

• Rear Handle (13)

• Rear Handle

•

• 4pcs M6x16mm Screws (C)

4pcs M6x16mm Screws (C)

Tools Needed:



Procedure:

Procedure: assemble the Rear Handle as shown.

shown.

Step 5

•

•

Locate:

•

•

Door Latch Assy (12)

Door Handle(19)

4pcs M4x12mm Screws (A)

Tools Needed:


Procedure:

Use (4) M4x12mm Screws to assemble the Door Latch Assy and

Door Handle as shown .

9

9

9

SmokerAssembly

Locate:

• Wood Chips Box Back Bracket

(25), Left Rail (27) & Right Rail

(28)

• 7pcs M4x8mm Screws (D)

o o d i p

C h

BoxRails

Step 6

W

Step 6

SmokerAssembly

SmokerAssembly

Smoker Assembly

Step 6

Step 6 t Rail and Right Rail as shown.

I

C

C

S i o o d h

Left

•

(28)

•


Wood Chip Box i d

C

Connector as shown.

Smoker Cabinet

W

Connector into the Heating Element i o o d

C

Wood Chips Box Back Bracket

7pcs M4x8mm Screws (D)

t

I

W

•

(28)

•

Tools Needed:

Tools Needed:


Procedure:


Procedure:

Use (7) M4x8mm Screws to assemble the Wood Chips Box Back Bracket, Left

Locate:

Rail and Right Rail as shown.

• Left Rail

C

C

• 7pcs M4x8mm Screws (D)

Connect the Control Panel Electric Wires

Connector into the Heating Element

Procedure:

S t Rail and Right Rail as shown.

I

Now attach the Door Assembly on the

Use (7) M4x8mm Screws to assemble the Wood Chips Box Back Bracket, Left t Rail and Right Rail as shown.

I

C

C

Connect the Control Panel Electric Wires

Connector into the Heating Element

S

Connector as shown.


Smoker Cabinet


Smoker Cabinet

Left

Use (7) M4x8mm Screws to assemble the Wood Chip Box Back Bracket, Left

S


Smoker Cabinet

Right Rail Right

Right

Left

Left Left Rail

Left

Rail

Right

Right

Control Panel

Cable

Connector

______

Right

WoodChipBoxCover

Cable

Connector

___

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.

10

10

10

10

WoodChipBoxCover

10

Step 7

SmokerAssembly

Step 7

i d r

G

S u

Step 7 i d r

G

S u

Locate:

• 8pcs Grid Supports (17)

Smoker Assembly

Tools Needed:

None

Procedure:

• Heat Tent (23) & Water Pan

(21) & Water Pan Support (22)

Tools Needed:

None

Procedure: p on the left side and right side are t at the same height so the cooking g grids are level.

S r i d u

Locate:

Procedure:

Assemble (4) Grid Supports in the

Assemble (4) Grid Supports in the h holes in the left side of the smoker.

R Repeat the procedure for the right s side making sure the Grid Support s side making sure the Grid Support a Pan and Water Pan Support into

Place the Heat Tent on the top of

Place the Heat Tent on the top of

Rails as shown. Place the Water a Pan and Water Pan Support into he the Grid Supports as shown.

11

11

11

11

SmokerAssembly

Step 8

Locate:

•

3 pcs Cooking Grids (20)

Step 9

Step 9

Step 9

shown.

ToolsNeeded:

12

Procedure:

Place the (3) Cooking Grids into

Procedure:

Place the (3) Cooking Grids into the Cooking Grid Supports as shown.

Make sure the angled portion of the

Locate:

• grid is slid in first.

Wood Chips Box (9) & Lid (11)

Locate: •

Grease Tray(7), Vent Knob(10)

• Wood Chip Box

ToolsNeeded:

None

Tools Needed:

None Locate:

Wood Chips Box (9) & Lid (11)

Grease Tray(7), Vent Knob(10)

Procedure:

Slide theWood Chip Box & Lid

Assembly into the Rails in the smoker.

Slide the GreaseTray into the smoker

ToolsNeeded:

None

Vent as shown.

12

Procedure:

Slide theWood Chip Box & Lid

Assembly into the Rails in the smoker.

Slide the GreaseTray into the smoker as shown.

Screw the Vent Knob to the Front

Vent as shown.

12

ASSEMBLY OF YOUR SMOKER IS NOW COMPLETE.

FOR YOUR SAFETY, FOLLOW ALL SAFE GUARDS

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 box. Make sure the wood chip box lid closes completely on the wood chip box.

4. Shut the unit off and allow to cool.

How to Use The Wood Chip Box

1. Before starting the unit, open the lid and fill the wood chip box with wood chips.


2. Never use wood chunks or wood pellets in the wood chip box.

3. Insert the wood chip box into the opening in the smoker.

4. Check the wood chip box periodically to see if the wood has burned down by sliding the wood chip box out about half way and looking through the slots in the wood chip box lid to see if the wood has burned down.

5. If the wood chips have completely burned in the wood chip box, remove the box from the smoker.

Caution: The wood chip box and lid will be HOT, even if the handle is not.

6. Dump the burned wood chips from the wood chip box. The wood chip box lid will stay attached to the wood chip box 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 box lid open, fill the wood chip box with wood chips. Close the lid.


8. Insert the wood chip box into the opening in the smoker

CAUTION:

• Keep the smoker door closed when dumping

or adding wood chips.

• The wood chip box 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 box 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 box, 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 box. 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 box, 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

Control Panel Functions

Operating Instructions

o o:0 o

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.

When the FAST SMOKE button is pressed the LED will light solid o set your smoking time from 10 minutes to 99 ho 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 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.

urs. 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 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.

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 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 change in 5°F increments. If you push and hold the UP/DOWN button for 3 seconds or more, the time and temperature will scroll at a faster rate.

The UP/DOWN buttons allow you to change the time and temperature up and down accordingly. When you press the UP/DOWN button, the time will change in 1 hour increments or 10 minute increments and the change in 5°F increments. If you push and hold the UP/DOWN button for 3 seconds or more, the time and temperature will scroll at a faster rate.

temperature will

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

190F oFF oo:3o 190F P120 oo:3o

Cabinet Temp Probe Temp Time

(Counting Down

Alternately)

Cabinet Temp Probe Temp Time

(Counting Down

Alternately)

Meat Probe Jack

Connector with Plug

MEAT PROBE (Optional)

Your smoker has a jack connector on the side of controller, but the Meat Probe is

NOT come with the smoker, you will need to buy the meat probe from OLPI.

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.)

Note: Any other unauthorized meat probe may not workable for this smoker, the temperature readings could be inaccurate.

16 Note: When meat probe is disconnected, please insert the silicon plug into the jack connector to prevent water getting into the controller.

The DIGITAL LED SCREEN is your information center for the smoker.

The LED screen will display your Time and Temperature you have set.

When you have chosen a smoking mode and set your information, the

LED screen will scroll between Time and Temperature during the smoking cycle.

 While smoker is in working, and the MEAT PROBE is NOT connected, the digital LED would diplay :

***F (Cabinet Tmperature)/OFF (Probe Temperature)/Time counting down alternately.

For example, the LED may diplay 190F/OFF/00:30

 While smoker is in working, and the MEAT PROBE is connected, the digital LED would diplay :

***F (Cabinet Tmperature)/P*** (Probe Temperature)/Time counting down alternately.

For example, the LED may diplay 190F/P120/00:30

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 box with wood chips. Refer to the section “How to use the wood chip box” 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 box.)

Bottom Air Vent

• Open vent fully during first 15 minutes

• Set to desired position after 15 minutes

Back Air Vent

• 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

SYMPTOM

No Power to controller

Power light not on

No display on controller

(Power light is on)

Heating light not on

Element not on

Meat Probe

(Optional) does not

read on controller

CAUSE

Not plugged into outlet

House breaker tripped

Bad connection at controller

Bad connection at PCB

(Power Control Board)

Faulty PCB (Power Control Board)

Faulty Controller

Faulty body wiring

Appliance not powered on

Faulty controller

Controller temp is below ‐10°F (‐23°C)

Faulty controller

Temp and time not set

Faulty controller

Faulty body wiring

Bad connection at the element

Faulty element

Bad connection at the meat probe

Faulty meat probe

Faulty controller

SOLUTION

Plug into power source

Reset breaker

Unplug connection and reconnect.


Call OLPI for replacement.


Call OLPI for replacement.

Press on/off button


Remove controller from unit and bring to temp above 0°F (‐18°C).


Set Temp and Time, wait 60 seconds for heating light to turn on.








SYMPTOM

Cabinet Temp is inaccurate

CAUSE

Faulty Temp Sensor

Faulty controller

SOLUTION



Appliance takes excessive amount of time to heat

Gap between the door and smoker

Grease leaking from smoker

No smoke

Controller will not adjust temp

Controller will not adjust time

Error Code : Err2

Climate

Appliance plugged into an extension cord

Door not closed properly

Waterbowl/ Drip deflector not properly located

Faulty controller

Door alignment

Damaged door seal

Door not closed properly

Appliance not level

Drip pan not in proper location

Grease tray is full

Drain tube is clogged

No wood chips

Element not staying on long enough to heat chips due to climate

Damaged smoke box

Faulty controller

Faulty controller

Cabinet temperature>370F

Error Code : Err

Thermostat probe is damaged/short circuited

Temps below 65°F (18°C) may extend heating time

Plug appliance directly into power source. Maximum length ext. cord 25ft, min. gauge 12/3.

Close door and adjust latch so door seals completely

Locate waterbowl/drip deflector properly on supports.

See assembly steps for proper installation


Adjust door hinges

Call OLPI for replacement door kit

Close door and adjust latch so door seals completely around appliance.

Move appliance to level surface and adjust height

Align drip pan so drain hole in pan and smoker align

Empty grease tray and reinstall under smoker

Clean drain tube

Add wood chips. (See adding wood chips guide)

1. Open vent fully. 2. Open door briefly to allow smoker temp to drop approx. 5°F (2.78°C) below set temp then close door.




The Heat Element will automatically shut off when the temperature is higher than the setting temperature. Call

OLPI for replacement

Call OLPI for replacement

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.

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Smoking Techniques

PORK FISH POULTRY BEEF

Smoked Pork Tenderloin

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.


Smoked Beef Brisket

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

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.


Smoked Chicken

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.

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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.

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