Viking F20556 manual Cleaning and Maintenance, Ribs

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Operation

Cooking Tips

Ribs

Approximate Cooking Time = 4 hours

Use loin back or spare rib sides. Completely cover with favorite rub.

1.Fill the ash pan with soaked wood chunks.

2.Bring smoker temperature to 250°F and hold temperature steady. Place ribs directly onto rack or partially wrapped in tin foil with meat side up.

3.Cook for approximately 4 to 4 1/2 hours.

4.Remove from smoker and season again with dry rub or glaze with your favorite BBQ sauce.

Tip: One method to tell when your ribs are ready is the toothpick method. Take a toothpick and stick in the meat between the bones, the toothpick will go through with very little resistance when they are done.

Chicken

Approximate Cooking Time = 4 hours

Use 3-5 pound chickens that are whole, halved, or quartered. Completely cover with your favorite rub.

1.Fill the ash pan with soaked wood chunks.

2.Bring smoker temperature to 250°F and hold temperature steady. Place chicken directly onto rack or in pan.

3.Cook for approximately 4 to 4 1/2 hours.

4.Remove from smoker and smother with your favorite BBQ sauce. Return to smoker for 15 minutes and serve.

Cleaning and Maintenance

*Keeping your smoker clean is essential to its performance.

Cooling Down and Cleaning

1.When finished using your smoker, remove any remaining items from the food racks and allow the coals to finish burning.

2.Remove the drain pan and drain excess grease from it.

3.Wipe down the outside of your unit and replace the cover accessory. These may be purchased at vikingrange.com.

4.Periodically clean any residual grease that may have built up in the bottom of the product due to the cooking process. Failing to do so may result in a grease fire.

5.Viking recommends you “burn out” your unit once every 2-3 months (depending on use). This is achieved by opening the oxygen valve completely after you have removed all food from the unit. This will allow the smoker to become very hot and burn off all access grease from the racks. Once the unit cools, use a stiff brush or a standard shop vacuum to remove any remaining debris.

6.After a “burn out” you will need to repeat the seasoning process listed in the Setup and Seasoning section of this manual.

Very Important: Make sure there is not a build up of grease in the bottom of the smoker. This may result in a grease fire starting inside the unit. Clean the diffuser plate (slanted plate under lower rack) and bottom of the smoker as often as possible. Standard oven cleaner and a scraper tool work best.

Cleaning the Gasket

Clean your door gaskets every few months with a mild degreaser and a scrub brush. Lightly rub the gasket to loosen and remove the grease. This will ensure your smoker maintains its proper seal.

Product Care

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Contents Viking Installation Use & Care Manual Congratulations Explosion HazardTable of Contents Important Safety InstructionsSetup & Seasoning Firing & Feeding Features Smoking Cold SmokingCold Smoking Chart Cooking TipsCleaning and Maintenance RibsService Information Warranty

F20556 specifications

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