Grill & Smoker
PS9900
Conforms to ANSI STD Z21.58b-2012
OUTDOOR COOKING GAS APPLIANCE
DANGER
Tools needed for assembly:
Phillips screwdriver, Pliers or Adjustable Wrench
DANGER
If you smell gas:
1. Shut off gas to the appliance.
2. Extinguish any open flames.
3. Open lid.
4. If odor continues, keep away from the
appliance and immediately call your
fire department.
Failure to follow these instructions could
result in fire or explosion which could
cause property damage, personal injury
or death.
1. Never operate this appliance unattended.
2. Never operate this appliance within
10 ft (3.0 m) of any structure, combustible material or other gas cylinder.
3. Never operate this appliance within
25 ft (7.5 m) of any flammable liquid.
4. Do not fill cooking vessel beyond
maximum fill-line.
5. Never allow oil or grease to get hotter than 400°F or 200°C. If the temperature exceeds 400°F (200°C) or
if oil begins to smoke, immediately
turn the burner or gas supply OFF.
6. Heated liquids remain at scalding
temperatures long after the cooking
process. Never touch cooking appliance until liquids have cooled to
115°F (45°C) or less.
7. If a fire should occur, keep away
from the appliance and immediately
call your fire department. Do not attempt to extinguish an oil or grease
fire with water.
Failure to follow these instructions could
result in fire or explosion which could
cause property damage, personal injury
or death.
WARNING
DANGER
For Outdoor Use Only
(outside of any type of enclosure)
●
●
Never use the gas or charcoal grill
for INDOOR cooking or heating
Never use the grill on or in a boat or
recreational vehicle
The combustion fumes from either
the gas or charcoal grill are toxic and
can cause severe illness and possibly
death.
WARNING
If you smell gas –
●
Turn off the gas supply to the appliance
●
Extinguish any and all open flames
●
Open the Lid of the Grill
●
If the odor remains, stay away from
the grill and notify your gas supplier
and/or the Fire Department.
WARNING
The combustion of Propane gas can
yield the formation of chemical compounds known in the state of California,U.S.A., to cause birth defects,
cancer,and other serious health matters.
WARNING
Read this installation manual before assembling or servicing this appliance.
WARNING
●
●
Do not use or store gasoline, kerosene, alcohol, or other flammable
liquids or vapors in the vicinity of
this appliance or any other appliance.
Any LP Gas Cylinder NOT connected for use with the appliance,
shall not be stored in the same vicinity of this or any other appliance.
Failure to follow these instructions may
result in an faulty installation, which
could cause damage to property, personal injuries or even death.
IMPORTANT
Save these instructions after reading
them in case you need to refer to them
in the future.
A LP Propane Gas Cylinder is
needed for operating the gas side of
this grill.
The LP Gas Cylinder is NOT included.
This gas grill is only intended for Domestic use, not to be used for any commercial purpose.
2
Read all safeguards and assembly instructions before assembling and operating
your grill/smoker.
In order to properly assemble your
smoker, you will only need two tools:
●
Phillips head screwdriver
●
Pliers or adjustable wrench
(tools not included)
Before assembling your new grill/smoker,
unpack all the parts from the box. Carefully remove all packing material and lay
out all the parts for easy access and identification. Do not discard the carton or
packaging until your smoker is fully assembled and operating to your satisfaction.
The grill/smoker is heavy and must be
moved around during assembly and before use. Be sure to have a friend help.
Outdoor Leisure Products, Inc.
5400 Doniphan Drive
Neosho, MO 64850
Toll Free: 866-475-5180
Website: www.olp-inc.com
8:30am to 4:30pm, Central Time
Monday through Friday
3
SAFETY WARNINGS
1. The installation of this grill must conform to local codes, or in the absence of local codes, with either
the National Fuel Gas Code, ANSI Z223.1 / NFPA 54, Natural Gas and Propane Installation Code,
CSA B149.1, or Propane Storage and Handling Code, B 149.2, or The Standard for recreational
Vehicles, ANSI 119.2 / NFPA, and CSA Z240 RV Series, Recreational Vehicle Code, as Acceptable.
2. The Gas Grill side of the PS9500 is for use with LP (Propane) Gas ONLY! LP Gas Cylinder is NOT
included with the Grill.
3. Never use lighter fluid, gasoline, kerosene, or alcohol for lighting the gas grill.
4. The LP Gas supply Cylinder used must be constructed and marked in accordance with
the Specifications of the U.S. Department of Transportation (D.O.T.) or The Standard for
Cylinders, Spheres and Tubes for Transportation of Dangerous Goods; and
Commission, CAN/CSA-B339, as applicable. It MUST be provided with a Listed Overfilling
Device. Only use 20 pound cylinders that have a type 1 cylinder connection device compatible with the
Connection for Outdoor Cooking Appliances.
5. The LP gas cylinder must be arranged for vapor withdrawal, purging and have an overfilling
prevention device.
6. LP Gas Cylinders must be stored outdoors, out of the reach of children, and must not be
stored in a building, garage or any other enclosed area.
7. The Pressure regulator and Hose Assembly supplied with the Grill, must be
used. Any replacement regulator and hose assemblies must be those specified by the
outdoor cooking gas appliance manufacturer.
8. The LP Gas Cylinder must include a collar to protect the cylinder valve. Do not obstruct the ventilation
opening of the cylinder enclosure.
9. Do not store a spare LP Gas Cylinder under or near this grill.
10. Never fill the LP Gas Cylinder beyond 80% full. For vapor withdrawal /purging, the cylinder should be
in the upright position.
11. This outdoor cooking gas appliance must only be used outdoors, and must not be
used in a building, garage or any enclosed area
12. The following distances for proper clearance must be maintained :
●
Minimum distance from back and sides of the outdoor cooking gas appliance to walls is 36" ( 1 meter )
●
Do not use under any overhead combustible constructions
●
For outdoor use only
●
Remove LP Gas Cylinder from grill if storing grill indoors
13. This outdoor cooking gas appliance is not intended to be installed in or on boats
14. Inspect the Gas Hose before each use. If the Hose has any leak, cut or wear,
it must be replaced BEFORE using the grill
15. Do not try to move the grill while either gas, charcoal or smoker firebox is lit.
16. Wait one hour minimum before touching any metal parts, until they are cool.
17. NEVER leave the grill unattended when in use.
18. Keep children and pets away from the grill when in use.
19. Note: Grease Drip Trays and Grease Cup should be emptied and cleaned after each use to prevent flare –
ups and /or grease fires.
IF THESE INSTRUCTIONS ARE NOT FOLLOWED EXACTLY, A FIRE CAUSING
DEATH OR SERIOUS INJURIES MAY OCCUR!
4
READ ALL SAFEGUARDS AND INSTRUCTIONS THOROUGHLY!
YOUR SAFETY IS VERY IMPORTANT – FAILURE TO FOLLOW PROPER PROCEDURES AND
SAFEGUARDS MAY RESULT IN PROPERTY DAMAGE, PERSONAL INJURY OR DEATH.
DANGER
DANGER
●
●
The GRILL is for outdoor use only!
●
Do NOT use this grill for other than its intended
purpose.
●
●
●
●
●
●
●
●
Do not leave grill unattended when in use.
Do not use gasoline, kerosene or alcohol for lighting charcoal, use of any of these or similar products may cause an explosion possibly leading to
severe bodily harm.
●
●
Never operate this grill under any overhead roof
covering, awning or overhang. Never use inside
an enclosed area such as screen patios, garages,
buildings or tents.
●
Keep the area clear of all flammable liquids, combustible material including but not limited to wood,
dry plants including grass, brush, paper, and canvas.
●
●
Grill is HOT while in use and after use – Avoid
touching hot surfaces. Always wear protective
gloves or mitts when operating the smoker.
●
Keep children and pets away from the grill at all
times.
●
●
Do not allow anyone to conduct activities around
the grill during or following its use until the unit
has cooled. The grill is hot during operation and
remains hot for a period of time following its use.
●
●
●
Always wear shoes and protective clothing during
operation of this smoker.
●
Never use glassware, plastic, or ceramic cookware in this grill.
●
●
●
●
The firebox lid will be extremely hot.
When grilling, grease from meat may drip into the
charcoal and cause a grease fire. If this should
happen, close the lid and dampers to suffocate
the flame.
●
Do not move the unit while it is being used.
Do not use in windy conditions.
Use caution when opening the lid, as hot stream
or a flame flare-up could cause burns.
Before each use, make sure the unit is in good
working condition.
Use caution after the fire has been extinguished,
the surface will remain hot for some time.
Be sure all charcoals are cold before emptying, if
necessary pour water on coals before moving
grill.
Store the grill out of reach of children and in a dry
location when not in use.
Check grease and or ash level in ash pan often
and empty. Use extreme caution as the smoker,
and metal ash pan will be hot.
When opening the lids, keep hands, face and
body a safe distance from hot steam and flame
flare-ups.
Do not allow charcoal and or wood to rest on the
walls of the firebox and cooking chamber. Doing
so will greatly reduce the life of the metal and finish of you smoker.
Close lids and all dampers to suffocate flame.
Never leave coals and ashes in grill unattended.
Before grill can be left unattended, remaining
coals and ashes must be removed from smoker.
Use caution when lifting or moving smoker to prevent strains and back injuries.
Properly dispose of all packaging material.
Do not use water to extinguish grease fires.
USE CAUTION AND COMMON SENSE WHEN OPERATING YOUR SMOKER. READ ALL INSTRUCTIONS,
WARNINGS AND SAFEGUARDS PRIOR TO ASSEMBLING AND OPERATING YOUR SMOKER.
SAVE THESE INSTRUCTIONS
5
PS9900 Parts List
Note: For assistance, including missing or damaged parts, call toll free - 866-475-5180
from 8:30 am - 4:30 pm Central Time, Monday - Friday
Hardware Pack
Item
Quantity
Description
1
108
M6X15 Combo Head Bolts
2
2
M6X30 Combo Head Bolts
3
5
ST4.0*10 Combo Head Screws
4
14
M6 KEPS Nuts
5
2
Hinge Pins
6
2
R Clips
7
1
AA Battery
8
1
M6 Metal Lock Nut
9
1
Wheel Wrench
6
PS9900 Parts List
Item NO. Quantity
Description
Part No.
1
1
Gas And Charcoal Cabinet With Lids
PS9900-01
2
3
Burner Tubes With Ignition Electrodes
47183T-02
3
4
1
1
HVR Cover
Control Panel Assembly
47183T-03
47183T-04
5
1
Sear Burner Housing and Lid Assembly
PS9500-05
6
1
Firebox Housing.
47183T-06
7
8
4
12
Locking Caster Wheels
Handle Stand- Off
TR007
TR008
9
2
Long Handle Tube
TR009
10
1
Smoke Stack Assembly
TR010
11
1
Sear Burner Cooking Grid
47183T-11
12
2
Charcoal Cooking Grids
PS9900-12
13
2
Side Drip Tray Guides
47183T-13
14
15
1
1
Center Drip Tray Guide
Firebox Support Bracket
47183T-14
TR015
16
17
18
19
1
4
1
1
Firebox Door Handle
Short Handle Tube
Firebox Wood Rack
Charcoal Tray Lift Handle
TR016
TR017
47183T-18
TR019
20
1
Hose,Valves and Regulator (HVR)
47183T-20
21
1
Charcoal Tray
47183T-21
22
1
Firebox Cooking Grid
47183T-22
23
1
Sear Burner
PS9900-23
24
3
Heat Tents
47183T-24
25
1
Gas Grill Lid Heat Shield
47183T-25
26
1
Left Rear Leg - Yellow Label # 3
47183T-26
27
1
Left Front Leg - Green Label # 4
47183T-27
28
1
Charcoal Drip Tray
TR028
29
1
Matchlighter and chain
TR029
30
1
Gas Drip Tray
47183T-30
31
1
Removable Grease Cup
47183T-31
32
1
Rear Vertical Support
47183T-32
33
1
Front Vertical Support
47183T-33
34
1
Cylinder Retainer Wire
47183T-34
35
1
Warming Rack
TR035
36
1
Damper Knob
TR036
37
1
Sear Burner Gas Valve Knob
TR037
38
1
Cart Front Panel
47183T-38
39
1
Bottom Shelf
47183T-39
40
1
Lower Condiment Front Mesh
47183T-40
41
2
Heat Indicators with wing nut and washer
TR041
42
1
Middle Condiment Rack
47183T-42
43
1
Cart Left Side Panel
47183T-43
44
1
Right Front Leg - Blue Label # 2
47183T-44
45
1
Right Rear Leg - White Label # 1
47183T-45
46
47
1
2
Middle Mesh Shelf
Gas Cooking Grids
47183T-46
PS9900-47
48
1
Hardware Blister Pack
47183T-47
49
1
Instruction Manual
PS9900-49
7
Assembly
Note: Carefully cut the straps holding the carton together. Cut the carton sleeve so that it can
lay flat on the ground to provide a clean surface for assembling your Grill. Remove the packing
materials and all the parts from inside the Cabinet. After unpacking all the parts, check to make
sure you HAVE all the parts. If anything is damaged or missing, contact our toll free number:
866-475-5180. Discard all packing material in a safe and recyclable manner. Save this Assembly Manual for future reference.
Note: “ Do not tighten any bolts until instructed to do so at a later date”
Tools Required: Phillips Head Screwdriver, Adjustable Wrench or Pliers
Step 1: Front Leg Assembly
Step 1
Right Front Leg #2
Left Front Leg #4
Locate: Cabinet and Lid Assembly, Left
Front Leg #4, and Right Front Leg #2
and (7) M6x15 bolts.
Note: Each Leg will have an identification label. Do not tighten any bolts
until instructed to do so later in the
assembly. (After you complete step
14)
Procedure: Position Cabinet Upside
Down as shown in Fig. 1 and attach
the Left Front Leg using (3) M6x15
bolts and the Right Front leg using (4)
M6x15 bolts, as shown in Fig. 1.
Fig. 1
8
Assembly
Step 2: Rear Leg Assembly
Step 2
Right Rear Leg #1
Left Rear Leg #3
Locate: Left Rear Leg #3 and Right
Rear Leg #1 and (6) M6x15 bolts
Procedure: Attach Left Rear Leg using (2) M6x15 bolts and Right Rear
Leg using (4) M6x15 bolts, as shown
in Fig. 2.
#2
#4
Fig. 2
9
Assembly
Step 3
Step 3: Assembly of the Cart Left Side
Panel:
Fig. 3
Locate: Locate the Cart Left Side Panel and
(4) M6x15 Bolts and the Assembled Grill
Procedure: Refer to Fig. 3 and slide the
Panel into position on the Left Side of the
Grill, inside the Legs. Fasten to the Legs using (4) M6x15 bolts. Do not fully tighten
bolts.
Note: The Bent Sides (Flanges) must face
inward! The large hole for the gas hose
should be positioned closer to the Grill
Cabinet assembly.
Bent Side
10
Assembly
Step 4
Step 4: Assemble the Side Drip Tray Guides
Fig. 4A
Locate: (2) Side Drip Tray Guides, (1) Center
Drip Tray Guide and (10) M6x15 bolts.
Procedure: Place a side Drip Tray Guide inside
the Left Side Legs, as shown in Fig. 4A and fasten with (4) M6x15 bolts. Place a Side Drip Tray
Guide inside the Right Side Legs, and fasten
with (4) M6x15 bolts. From in front of the Grill,
find the threaded hole on the underside of the
Cabinet and partially insert an M6x15 bolt as
shown in Fig. 4B. Position the Center Drip Tray
Guide so that the “keyhole” fits over the partially
installed bolt – refer to Fig. 4C. Then gently
push the Guide towards the back of the Grill
Cabinet so that the Tab of the Guide, fits over
the threaded hole in the lower back side of the
Cabinet and fasten with an M6x15 bolt as
shown in Fig. 4D. Now, tighten the M6x15 bolt
that is partially installed at the front of this Center Guide.
Fig. 4B
Fig. 4C
Fig. 4D
11
Assembly
Step 5: Caster Wheels Assembly
Step 5
Locate: Bottom Shelf and (4) Locking
Caster Wheels
Procedure: Refer to Fig. 5, and screw a
Caster Wheel into each of the (4) corners
of the bottom of the Bottom Shelf. Then,
using the wrench, tighten the nut holding
the Caster wheel securely.
Fig.5
Step 6
Step 6: Bottom Shelf Assembly
Locate: Cabinet Assembly with Legs and
Bottom Shelf Assembly with Caster Wheels
and (8) M6x15 bolts.
Procedure: Refer to Fig. 6 and with the
Cabinet Assembly STILL upside down, attach the Bottom Shelf assembly using (2)
M6x15 bolts at each Leg.
Fig.6
12
Assembly
Step 7
Step 7: Locking the Caster Wheels
Locked
Locate: The Assembly you have just prepared
Procedure: Refer to Fig. 7. Each Caster
Wheel has a tab on its side. Push down
on each tab and check that the wheel cannot turn. This is a convenience procedure,
so that when you turn the Grill Assembly
right side up, it will not move or roll away.
Fig.7
Step 8
Fig.8
Step 8: Assemble the Front Vertical Support
Locate: Front Vertical Support and (2)
M6x15 bolts.
Procedure: Attach the top of the Front Vertical Support to the front underside of the
Center Drip Tray Guide. Then attach the
bottom of the Support to the top of the Bottom Shelf, using the two M6x15 bolts as
shown in Fig. 8. Make sure the (2) holes in
the Vertical Support are facing the Grill
front.
13
Assembly
Step 9
Step 9: Attach the Cart Front Panel
Fig. 9
Locate: Cart Front Panel, Assembled: Cart
Left Side Panel, Front Vertical Support
and Bottom Shelf and (6) M6x15 bolts
Procedure: Refer to Fig. 9. Attach the Cart
Front Panel to the (2) threaded holes in
the Bottom Shelf with (2)M6x15bolts.
PLEASE Note: When in place, the back of
the Cart Front Panel will be inside and
away from the front edge of the Bottom
Shelf with the bent edges (flanges) facing
toward the front of the Grill. This is to form
the space for the Condiment Racks!
Next attach the Cart Front Panel to the (2)
threaded holes in both the Cart Left Side
Panel and the Front Vertical Support, using (2)M6x15 bolts for each part.
Step 10
Fig. 10
Step 10: Attach the Back Vertical Support
Locate: Back Vertical Support and (2)
M6x15 bolts
Procedure: Attach the Back Vertical Support to the back underside of the Center
Drip Tray Guide and the back flange of the
Bottom Shelf as shown in Fig. 10.
14
Assembly
Step11
Step 11: Turn the Grill to be Upright.
Fig.11
Locked
Step 12
Now, with the help of at least one other
person, turn the Grill Assembly right side
up. It should look like the Fig. 11.
Fig.12
Step 12: Assemble the Firebox Support
Brace
Locate: Firebox Support Brace, (4) M6x15
Bolts and (4) M6 KEPS nuts.
Procedure: Place the Firebox Support Brace
inside and between the Right Side Legs, so
that the ledge of the Brace is at the bottom
and facing out as shown in Fig. 12.
Insert M6x15 bolts through the Legs and
then through the Brace as shown. Screw on
the M6 KEPS nuts and tighten securely.
Ledge
15
Assembly
Step 13
Step 13. Attach the Condiment Racks
Fig.13A
Locate: Middle Condiment Rack, Lower
Condiment Front Mesh and (6) M6x15
bolts.
Procedure: Attach Middle Condiment
Rack to the Left Front Leg, Front Vertical
Support and the Cart Front Panel with (4)
M6x15 bolts. Then attach the Lower Condiment Front Mesh to the Left Front leg
and to the Front Vertical Support using (2)
M6x15 bolts as shown in Fig. 13A and Fig.
13B
Fig.13B
Step 14
Step 14: Attach the Middle Mesh Shelf
Fig.14
Locate: Middle Mesh Shelf and (4) M6x15
bolts
Procedure: Attach the Middle Mesh Shelf
to both Right Legs and to both Vertical
Supports using (4) M6x15 bolts as shown
in Fig. 14.
Fully tighten all bolts at this time.
16
Assembly
Step 15: Assemble Handle to the Gas Lid
Step 15
Fig.15
Locate: Gas Lid, (2) Handle Stand-offs, (1)
Long Handle Tube, (4) M6x15 bolts and (1)
Gas Lid Heat Shield
Gas Lid Heat Shield
Procedure: Refer to Fig. 15. Open the Gas
Grill Lid and fit the Heat Shield in place inside the lid over the (4) holes for attaching
the Handle. Place (2) M6x15 bolts through
the Heat Shield and then the Lid holes on
one side of the Lid. Fit a Handle Stand-off
over the bolts and attach the Stand-off to the
Lid. Fit the long Handle Tube into both
Stand-offs and then repeat the procedure of
inserting the screws through the Heat
Shield, the Lid and into the other Stand-off.
Tighten all (4) bolts securely.
Step 16
Step 16: Assemble Handle to Charcoal Lid
Fig.16
Locate: Charcoal Lid, (2) Handle Stand-offs,
(1) Long Handle Tube and (4) M6x15 bolts
Procedure: Refer to Fig. 16. Open the Charcoal Grill Lid. Place (2) M6x15 bolts through
the Lid holes on one side of the Lid. Fit a
Handle Stand-off over the bolts and attach
the Stand-off to the Lid. Fit the long Handle
Tube into both Stand-offs and then repeat the
procedure of inserting the screws through the
Lid and into the other Stand-off. Tighten all
(4) bolts securely.
17
Assembly
Step 17: Attach the Smoke Stack
Step 17
Locate: Charcoal Lid Assembly, (1)
Smoke Stack Assembly, (4) M6x15 bolts
and (4) M6 KEPS nuts, and (2) Heat Indicators
Fig.17 A
Fig.17 B
Procedure: Refer to Fig. 17A and unscrew
the dome nut, and remove it and the small
spring which attaches the Cap to the
Smoke Stack.
Fig.17 C
Insert the Smoke Stack Assembly through
the Lid from the inside as Shown in
Fig.17B .Note: the Smoke Stack Cap attaching screw must be located towards
the right hand side of the Lid as shown in
Fig.17C. Attach the Smoke Stack Assembly to the Lid with (4) M6x15 bolts inserted
through the Lid from the OUTSIDE. Fasten the Smoke Stack Assembly to the Lid
with (4) KEPS nuts securely INSIDE the
Lid as shown in Fig.17B.
Fig.17 D
Replace the Smoke Stack Cap as shown
in Fig.17D and the position of the handle
as shown in Fig. 17D.
Unscrew the wing nut and washer from
each of the Heat Indicators as shown in
Fig.17E.
Fig.17 E
Washer
Fig.17 F
Wing Nut
18
Place (1) Heat Indicator into the area in
the center of EACH Grill Lid and fasten in
place with the washer and wing nut as
shown in Fig.17F.
Assembly
Step 18: Installing the Charcoal Tray
Lifting System
Step 18
Fig. 18 A
Locate: Charcoal Tray Lift System Lift Handle, (2) Hinge Pins and (2) “R” Clips
Procedure: Refer to Figs. 18A and 18B and
Slide the Lift Handle through the adjusting
slot and through the hole of the inside
plate. Align the hole in the end of the Lift
Handle with the holes in the “U” shaped
bracket located at the back of the Cabinet.
Join the Lift Handle and the “U” shaped
Bracket by inserting a Hinge pin as shown
in Fig. 18C.
Inside Cabinet
Fig.18 B
Then insert an “R” Clip through the hole in
the Hinge Pin. Attach the Lift Handle to the
Lift System by inserting a Hinge Pin
through the “U” shaped Lift Arm and the
hole in the center of the Lift Handle as
shown in Fig. 18D.
Then insert an “R” clip through the hole in
the Hinge Pin. You should now be able to
adjust the Charcoal Tray Lifting System to
your desired height by moving the Lift Handle to the left and then raising or lowering it.
Hole
Fig. 18 C
Fig. 18 D
19
Assembly
Step 19: Attach the Handle to the Firebox
Lid and the Firebox to the Grill Assembly
Step 19
Fig.19 A
Locate: Firebox and Lid Assembly, (2) Handle Stand-offs, (1) Short Handle Tube, (10)
M6x15 bolts, and (6) KEPS nuts
Procedure: Refer to Fig. 19A. Open the Firebox Lid and place (2) M6x15 bolts through
the Lid holes on one side of the Lid. Fit a
Handle Stand-off over the bolts and attach
the Stand-off to the Lid. Fit the Short Handle
Tube into both Stand-offs and then repeat
the procedure of inserting the screws through
the Lid and into the other Stand-off. Tighten
all (4) bolts securely.
Fig.19 B
Refer to Fig. 19B and Align the Firebox Assembly with the rectangular opening in the
right side of the Grill Cabinet, so that it is
resting on the ledge of the Firebox Support
Bracket. Insert (3) M6x15 bolts through the
Firebox and the Cabinet Wall. Attach (3) M6
KEPS nuts to each of the bolts. Insert (3) M6
x15 bolts through the Firebox and the Firebox Support Bracket and attach (3) KEPS
nuts to the bolts. Make certain that all bolts
are securely tightened.
Step 20
Step 20: Attach the Firebox Door Handle
Fig.20
Locate: Firebox and Lid Assembly, Firebox
Door Handle, (1) M6x15 bolt and (1) Metal
lock nut
Procedure: Refer to Fig. 20 and Place the
Firebox Door Handle on the outside of the
Firebox Door and insert an M6x15 bolt
through the Door Handle and the Door as
shown. Attach an M6 metal lock nut. Tighten
with wrench or pliers until the Handle can still
move freely.
20
Assembly
Step 21: Installing the Control Panel Assembly
Step 21
Igniter Wire 2
Fig. 21
Igniter Wire 3
Igniter Wire 1
Sear Burner
Locate: Fig. 21A shows the inside of the
Control Panel Assembly ( CP has (3) gas
valves mounted on a manifold connected
to the Hose, Sear Burner Valve and Regulator assembly (HVR). There is an Electronic Ignition assembly attached, which
has (4) igniter wires, of different lengths, to
attach to each burner tube and the Sear
Burner and (4) M6x15 bolts.
Procedure: Refer to Fig. 21B and carefully
thread the HVR with the Sear Burner igniter wire through the opening in the front
face of the Grill, make a turn to the left and
bring it out through the opening in the left
side of the Grill. Allow it to hang free, as
we will later make the connection to the
Sear Burner.
Fig. 21 B
Sear Burner
Refer to Fig. 21C, and note that at each
opening for the valve and burner connection, there is a small keyhole slot. The Igniter Wires are numbered 1 to 3, starting
with # 1 as the Left Burner. Carefully push
each of the ignition wires through the holes
to dangle inside, resting in the keyhole slot.
The shortest wire is # 1 and the longest is
for # 3. We will attach these wires to each
burner tube when we install the burners.
Check to be certain that no wires have become disconnected from the Igniter Housing.
Fig. 21 C
Position the Control Panel in place against
the Front Panel and fasten it with (4)
M6x15 bolts from inside the Grill – see Fig.
21C.
Burner 3
Burner 2
Burner 1
21
Assembly
Step 22: Attaching the HVR Cover
Step 22
Rivnut
Fig.22
Locate: HVR Cover and (2) M6x15 bolts
Procedure: Refer to Fig. 22 and set the
HVR Cover in the front corner of the Gas
Grill Cabinet, so that it covers the actual
HVR where it enters and exits the Cabinet.
Fasten in place with (2) M6x15 bolts.
Be sure top of cover is positioned under the
Rivnut as shown.
Step 23
Step 23: Attaching the Burner Tubes to
the Grill
Fig. 23A
Locate: (3) Burner Tubes with Igniter electrodes attached and (3) ST 4.0x10 Screws.
Fig. 23B
Procedure: Attached to each Burner Tube
is an Ignition Electrode with a pin at the end
of the Electrode. You need to attach each
of the (3) ignition wires that you had
pushed through the openings onto the pin
end of the Electrode per Fig. 23A.
Refer to Fig. 23B and Fig 23C. Tilt the
burner tube slightly and insert through the
opening in the front wall of the cabinet. You
MUST make certain that the tip of the valve
is completely INSIDE the end opening of
the Burner Tube.
Fig. 23C
After each Burner Tube is set in place at
the front of the Cabinet, you must fasten
the Burner Tube to the Burner Support
Brackets at the back of the cabinet with an
ST 4.0x10 screw per Fig. 23D.
Fig. 23D
22
Assembly
Step 24
Step 24:Sear Burner Assembly
Fig. 24 A
Locate: Sear Burner Housing and Lid, Sear
Burner, Gas Valve Control Knob, (11) M6x15
bolts and (2) ST4.0x10 screws, (2) Handle
Stand-offs, (1) short Handle Tube.
Fig. 24 B
Procedure: Refer to Fig.24A - Open the Sear
Burner Lid and place (2) M6x15 bolts through
the Lid holes on one side of the Lid. Fit a Handle Stand-off over the bolts and attach the
Stand-off to the Lid. Fit the Short Handle Tube
into both Stand-offs and then repeat the procedure of inserting the screws through the Lid
and into the other Stand-off. Tighten all (4)
bolts securely.
Refer to Fig. 24B – Insert the (4) bolts ( 2 in
each Leg ) and leave them about ¼” out. Now
“hang” the Sear Burner Housing onto these
(4) bolts and push down to seat it, then tighten
the bolts securely. Note: (2) bolts need to be
tightened from the underside of the Housing.
Refer to Fig. 24C – and add (3) additional
M6x15 bolts from INSIDE the Cabinet to secure the Sear Burner.
Fig. 24 C
Refer to Fig. 24D – Pick up the HVR and hold
the Gas Valve in your hand and UNSCREW
the (2) M4x5 bolts.
Refer to Fig. 24E – Position the valve in place
between the front panel of the Sear Burner
Housing and the inner wall. Align the threaded
holes in the valve with the holes in the Sear
Burner Housing and attach the valve using the
(2) M4x5 bolts that were removed earlier.
Fig. 24 E
Fig. 24 D
23
Assembly
Step 24 Continued.
Step24:SearBurner Assembly (Continued)
Fig. 24 F
Refer to Fig. 24F – Place the Sear Burner
Gas Control Knob over the valve stem, making certain to align the flat portion of the stem
with the flat potion in the Knob and push the
Control Knob onto the stem until it is firmly
seated.
Refer to Fig. 24G – Locate the Sear Burner
and lift up the igniter wire that you moved
over to here from the Control Panel. On the
bottom of the Burner you will see a pin connection to the electrode. Push the igniter wire
onto the pin. Now carefully so you do not pull
the wire off, tilt the burner open tube end
down and slide through the opening in the
housing and ONTO and OVER the nozzle
end of the gas valve. Looking from the underside of the housing, make certain that the
valve tip is INSIDE the burner tube as Fig.
24H.
Fig . 24G 1
Fig . 24G 2
Refer to Fig. 24I – Fasten the Burner to the
bracket at the back wall of the housing using
(2) ST4.0x10 screws
Fig. 24G 3
Fig. 24 H
Fig. 24 I
24
Assembly
Step 25: Installing the Igniter Battery
Step 25
Locate: The AA battery can be found on
the Hardware Blister Card
Fig. 25
Procedure: Refer to Fig. 25 – unscrew the
black cap from the Electronic Igniter. Insert the AA battery with the + end facing
out. Screw the black cap back onto the
Igniter. When you press the soft black
button on the cap, you should see small
sparks jumping from the electrodes onto
all the Burner Tubes and the Sear Burner.
The Igniter will light ALL the burners when
you open the gas control valves and
press it.
Step 26
Note:
Make sure when your screw the black
cap onto the electronic ignitor, you do
not cross thread the cap.
Fig. 26
Step 26: Match Holder and Chain
Locate: Match Holder and Chain and (1)
M6x15 bolt
Procedure:
Attach Match Holder and Chain to the top rear
hole in the left rear leg by inserting the (1)
M6x15 bolt through the loop of the chain and
securely tightening, see Fig. 26.
25
Assembly
Step 27
Gas Drip Tray
Fig. 27 A
Charcoal Drip Tray
Step 27: Attach handles to Drip Trays
Locate: (1) Gas Side Drip tray and (1) Charcoal Side Drip Tray, (4) Handle Stand-offs,
(8) M6x15 bolts,(2) short handle tubes, (1)
removable Grease Cup
Procedure: Refer to Fig. 27A - Place (2)
M6x15 bolts through the holes on one side of
the Trays. Fit a Handle Stand-off over the
bolts and attach the Stand-off to the Drawer.
Fit the Short Handle Tube into both Standoffs and then repeat the procedure of inserting the screws through the Trays and into the
other Stand-off. Tighten all (4) bolts securely.
Fig. 27 B
Refer to Fig. 27B Note: The Gas Side Drip
Tray has a removable Grease Cup attached
to the underside. This tray MUST be used
only on the Gas Side of the grill.
Refer to Fig. 27C – The removable Grease
Cup slides into the bottom of the Gas Side
Drip Tray, from the front.
Gas Drip Tray
Charcoal Drip Tray
Fig. 27 C
Note: Grease Drip Trays and Grease Cup
Should be emptied and cleaned after each
use to prevent flare – ups and /or grease
fires.
Step 28: Attach Handle to Damper
Step 28
Fig. 28
Locate : Damper Knob Handle
Procedure: Refer to Fig. 28 – screw the
Damper Handle Knob onto the Damper
Slide.
26
Assembly
Step 29
Step 29: Install Warming Rack
Fig. 29 A
Locate: Warming Rack, and (2) M6x30 bolts
Fig. 29 C
Procedure: The Warming Rack is attached
to the Gas Grill. Screw (1) M6x30 bolt
through the Lid from the outside as shown in
Fig. 29A and Fig 29B and position the
Warming Rack so that the bolt is going
through the wire loop. Then align the wire
loop on the opposite end of the Warming
Rack with the opposite Lid hole and insert
the other M6x30 bolt. Insert the wire legs
into the holes of the Cabinet as shown in
Fig. 29C
Fig. 29 B
Step 30: Attach the LP Cylinder Wire
Retainer
Step 30
Fig. 30
Locate: Attach the LP Cylinder Wire
Retainer
Procedure: refer to Fig. 30 – Squeeze
the Wire Retainer ends inward and
then allow them to snap back open inside the (2) retaining brackets on the
Bottom Shelf.
27
Assembly
Step 31:
Gas Cooking Grids
Sear Burner
Cooking Grid
Charcoal Cooking Grids
Firebox Cooking Grid
Firebox Wood Rack
Heat Tents
Charcoal Tray
Fig. 31
Step 31: Final Preparation
Locate : (2) Gas Cooking Grids (gloss finish) , (2) Charcoal Cooking Grids (matte finish), (1) Sear Burner
and Firebox Cooking Grid, (1) Firebox Wood Rack, (1) Charcoal Tray, and (3) Heat Tents
Procedure: Refer to Fig.31 and place all the respective components into their position in the Grill.
Completed Grill
Assembly of your grill & smoker is now complete.
To order a cover for your grill, please visit: www.thesmokercompany.com
FOR YOUR SAFETY, FOLLOW ALL SAFEGUARDS AND INSTRUCTIONS.
28
OPERATING INSTRUCTIONS
Connecting the LP gas cylinder to the grill
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The LP Gas Cylinder must be a 20 pound cylinder and have a Type 1 Cylinder Valve Outlet
Connector.
Handle the Cylinder with care - do not drop it.
When you are not using the grill, the LP Gas Cylinder should be disconnected.
Connect the regulator and hand tighten firmly.
Do a leak test each time you connect a LP Gas Cylinder and before
lighting the grill.
Never use a match or lit flame to test for leaks.
To test, prepare a weak solution of detergent and water. Spray or
swab the solution onto the connection of the regulator to the LP Gas
Cylinder valve, and on all the joints in the hose connections up to the burner valves (which
MUST be closed in the "OFF" position).
Open the LP Gas Cylinder valve, and watch for any bubbles to appear at all the connection
points. No bubbles indicate - All Clear!
If there are any bubbles, there is a leak which must be fixed.
Never obstruct the flow of combustion and ventilation air.
Lighting the grill
OFF
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OFF
Always open the Lid before lighting the grill.
All burner knobs should be in the "OFF" position.
Slowly Open the LP Gas Cylinder valve,1-1 1/2 turns
Push the gas knobs in fully, and slowly turn counter-clockwise (to the left) to the "LIGHT" position.
Then press and hold the black button of the igniter, there will be clicking and sparking until
the burner is lit.
You can then adjust the knob to your desired setting.
If the burner did not light, turn the knob back to the “OFF” position, wait 5 minutes for any gas
to clear away, and then repeat the lighting procedure.
For Sear Burner, turn the knob counter-clockwise (to the left) and then PUSH the Black Igniter Button to light the burner. If the burner does not light ,then turn the knob to the “OFF”
position, wait 5 minutes and then try again.
After using the grill, turn all burner knobs to the
Good Flame
Bad Flame
YELLOW
"HIGH" position and then push fully in and turn to the
"OFF" position.
BLUE
At once turn the valve on the LP Gas Cylinder OFF.
IF the igniter does NOT light the burner, you can light it
with a match or a piece of burning paper - hold the match
or paper with the Match Holder attached at the back of the
grill, put it through the openings in the Cooking Grid and
Burner
next to the Flame Tent covering the burner. Then follow the lighting procedure above.
Observe the proper burner flame - it should be a blue/yellow color about 1/2” long.
Sear Burner Operation
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ALWAYS be sure to OPEN the Lid before lighting the Sear Burner and leave open during
use. Leave Sear Burner open until it is completely cool.
Preheat the Burner for 5 minutes
Sear one side of the food, turn the food over and sear the other side. Then continue cooking
each side of the food on the standard burners until done to your satisfaction
29
OPERATING INSTRUCTIONS
CARE AND CLEANING
! WARNING !
●
Do not do any cleaning or maintenance on any grill parts until all parts are cool! Be sure
that the valve on the LP Gas Cylinder is closed and in the OFF position
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After every cooking session, you may run the gas grill on HIGH, or set the Charcoal
Coals into the HIGH position to burn off any food residue, keeping the residue from building up.
CLEANING
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Use only mild dishwashing detergents, hot water, a nylon scrub pad and a BBQ wire
brush cleaning tool
Always rinse all surfaces thoroughly after cleaning
Handle Porcelain coated surfaces gently and carefully- they are made from high temperature glass and can chip easily
Note: Grease Drip Trays and Grease Cup should be emptied and cleaned after each
use to prevent flare – ups and /or grease fires.
Burners
1.
2.
3.
4.
Turn the gas OFF at the LP Gas Cylinder and the burner control knobs
Lift off the cooking grids and the heat tents covering the burners
Remove the screw attaching the burners at the back of the grill
Gently and carefully, tilt the back of the Burner up and slide it backwards off the valve orifice, then lift out of the grill
5. Wipe clean the orifice face
TROUBLE SHOOTING THE GAS GRILL
Burner does not light :
1. Check if LP Gas Cylinder is empty?
2. Check Igniter wire – is there a spark?
3. Check for spider webs or insect nests inside, clogging the Burner
Flame color is Yellow, should be Blue:
1. Check for spider webs or insect nests inside, clogging the Burner
2. Close Lid and run on HIGH to burn off residue on Burner
Flame flares up:
1. Cooking temperature is set too high
2. Food being cooked is too fatty
3. Grease has accumulated in the grill. Clean and burn off
30
OPERATING INSTRUCTIONS
! IMPORTANT !
CURING PROCESS
LP GAS GRILL
Step 1: Lightly coat ALL INTERIOR surfaces (including interior of lids, cooking grids and area below the cooking surface) with vegetable oil or vegetable oil spray.
Step 2: Ignite the LP gas grill side and burn at medium temperature for one hour.
Step 3: Let the grill cool completely and it is ready for use.
CHARCOAL GRILL & FIREBOX
Step 1: Lightly coat ALL INTERIOR surfaces (including interior of lids, cooking grids and area below the cooking surface) with vegetable oil or vegetable oil spray.
Step 2: Start a charcoal fire using 1-2 lbs of briquette or lump charcoal. Keeping the lids open until
the flames have burned down.
Step 3: After flames have burned down close lids and all dampers and maintain fire at 300 to 400
degrees Fahrenheit for one hour.
Step 4: Let the fire burn out and grill cool completely before use.
CHARCOAL GRILL OPERATING INSTRUCTION
The charcoal offset Fire Box Grill & Smoker can be used to cook food either by:
CHARCOAL AND DIRECT HEAT –OR- SMOKE AND INDIRECT HEAT
Please read all steps before cooking.
TO COOK USING CHARCOAL AND DIRECT HEAT
(The fire is in the Charcoal Cooking Chamber and the food is in the Charcoal Cooking Chamber.) Follow these steps for cooking with charcoal and direct heat in the Charcoal Cooking
Chamber.
1. For best results use a metal charcoal starter and fill the starter with about 2 lbs of charcoal
and light the charcoal.
2. After 30 minutes, dump the charcoal onto the Charcoal Tray on the grate, which should be
at the lowest adjustment.
3. Adjust the Fire Box, Smoker Chamber dampers, and the Smoke Stack Cap to 1/4 to 1/3
open.
4. Immediately and carefully place another 2 lbs of charcoal on top of the burning coals in the
Smoker Chamber.
5. Once the temperature reaches your desired level, food can be placed on the cooking
grates.
The adjustable Charcoal Tray in the Smoker Chamber allows the Charcoal Tray to be
moved to within a few inches of the cooking grate allowing you to sear your meat and
lock in the juices. Searing takes only a few minutes on each side. Don’t allow the meat or
food to burn. After searing, crank the Charcoal Tray back to the bottom and cook the food
to your personal preference.
For smaller cookouts, the Fire Box can be used instead of the larger Smoker Chamber for
cooking with charcoal and direct heat. Follow the same steps above for cooking in the
main Smoker Chamber.
FOR YOUR SAFETY, FOLLOW ALL SAFEGUARDS AND INSTRUCTIONS.
31
OPERATING INSTRUCTIONS
TO COOK USING SMOKE AND INDIRECT HEAT
(The fire is in the Fire Box and the food is cooked or smoked in the Smoker/Cooking Chamber. The smoke and the indirect heat pass through the opening between the Fire Box and
Smoker/Cooking Chamber. Follow the steps below for smoking and/or cooking . Note that the
indirect cooking or smoking process will take longer than traditional barbecuing. At 225 to 250
degrees, it will take approximately 30 minutes per pound of meat.)
1.
Fully open Smoke Stack and damper on Firebox Door.
2.
Place 2 pounds of charcoal on Firebox charcoal grate. Light charcoal and allow it to burn until
coals are glowing. Add your desired flavoring, Wood (hickory, mesquite, pecan, apple, alder,
etc.) to the charcoal.
3. For indirect cooking, we recommend 225-250°F. For smoking, the desired temperature may
be lower.
The heat and smoke can be regulated by adding more charcoal/wood and by opening or
closing the damper / smoke stack .
4. Once the desired temperature is achieved, place the food in the cooking chamber. Continue
to monitor the temperature as the food smokes/cooks. For the best heat and smoke flow,
open the smoke stack and close the Fire Box damper. Keep the charcoal damper on the front
of the grill closed when smoking/indirect cooking. At 225 to 250 degrees, it will take approximately 30 minutes per pound to cook the food. Time will vary depending on the temperature
at which food is smoked/cooked. The level of desired doneness will also affect the cooking
time.
5. For best results, try to maintain a constant temperature inside the cooking chamber by adding
charcoal wood as necessary and adjusting the damper openings. Check the internal food
temperature periodically by inserting a meat thermometer into the Food. Use caution when
checking the food temperature to avoid injury.
6. Once the food has reached the desired temperature, remove from cooking chamber and let
stand 30 minutes. The USDA Standard temperature chart for properly cooked meat can be
found at the back of this manual.
7. We recommend using wood chunks or logs that are not larger than 10” long and 2” diameter.
The wood is for flavoring only not for heat output. Do not overload the rack with wood. You
can add wood periodically when it burns low.
32
Operation: Smoking food
Rules for smoking:
We recommend that most smoking be done at 225 to 250 degrees. We also recommend the use
of an oven thermometer to verify the inside temperature of your smoker and a meat thermometer
to check the temperature of the meat. The heat indicator will give you an indication of the temperature inside the smoker but it is best to use an oven thermometer to ensure that the temperature is correct. A good rule of thumb for smoking is to cook the meat for 30 to 45 minutes per
pound. As the weight of the meat increases so will the amount of time needed. For instance, 2 or
3 pounds of meat might take 30 minutes per pound or while 7 or 8 pound will require closer to 45
minutes per pound. Refer to the temperature chart in the Assembly Manual to make sure that the
meat is at an acceptable temperature.
Types of wood to use for smoke:
1. What type of hardwood should you use?
Always use a hardwood that has been seasoned for at least 6 months.
2. Can I use Oak pallets?
NO, because pallet wood is dried out before it is used for making pallets. You need the
natural moisture in wood to create flavor in your smoke.
3. Can I use Pine, Cedar or any other wood that smells good?
NO, never use any resin woods.
What are the main items I need to smoke meats?
1. Internal meat thermometer .
An internal meat thermometer is a must to cook large pieces of meat to make sure it is done
internally.
Cooked Ham-140 degrees
Ham, Beef-Med, Ground Beef- 160 degrees
Veal, Lamb, Pork, Beef-Well done – 170 degrees
Poultry- 180 degrees
2. 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.
3. 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.
4. 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.
33
Operation: Smoking food
Classic Recipes:
Pork
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 1/4” 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. Take out of smoker and let stand on serving platter until cool enough to
eat. Total cooking time should not be more than 3 1/2 hours total.
Beef
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 1/4” 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.
34
Operation: Smoking food
Classic Recipes:
(Continued)
Fish
Smoked Halibut
Select a nice fresh 3/4” 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.
Poultry
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 1/2 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.
35
Operation: Cooking
Temperature Chart
Refer to this USDA Standard chart for properly cooked meat temperature.
IMPORTANT: Measure the meat temperature using a meat probe thermometer. The heat indicator on the smoker gives the heat temperature inside the smoker cabinet, but is not an accurate
measurement of the meat temperature.
Temperature on Meat Thermometer
Beef Roasts, Beef Brisket
3-4 lbs.
4-5 hours
140° rare
Lamb Roasts, Venison
5-7 lbs.
5-6 hours
160°medium
Large cuts of Game
7-9 lbs.
7-10 hours
170°well done
Pork Roasts
Pork/Beef Ribs
3-4 lbs.
5-8 lbs.
Full grill
5-6 hours
7-8 hours
4-6 hours
170°
170°
Meat pulls from bone
Pork Chops
Full grill
4-6 hours
Meat pulls from bone
Sausage Links
Full grill
4-5 hours
170°for fresh sausage
Ham, Fresh
10 lbs.
7-8 hours
170°
Ham, Cooked
All sizes
3-4 hours
130°
Chicken (Cut up or split)
4-5 hours
180°/leg moves easily in joint
Chicken (Whole)
1-4 fryers,
cut up or split
1-4 fryers
5-6 hours
180°/leg moves easily in joint
Turkey (Unstuffed)
8-12 lbs.
7-8 hours
180°/leg moves easily in joint
Fish, small whole
Full grill
2-3 hours
Flakes with fork
Fish, filets, steak
Full grill
1-3 hours
Flakes with fork
Duck
3-5 lbs.
5-6 hours
180°/leg moves easily in joint
Small game birds
Full grill
4-5 hours
180°/leg moves easily in joint
36
This Smoke Hollow ® Grill 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, MO64850.
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
©2014 Outdoor Leisure Products, Inc. Smoke Hollow ® and the Smoke Hollow ®
logo are trademarks of Outdoor Leisure Products, Inc. and are not to be used without express permission by Outdoor Leisure Products, Inc.
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