FRYER OPERATING INSTRUCTIONS
PLACE THE SMOKER OUTDOORS ON A HARD, LEVEL,
AWAY FROM ROOF OVERHANG OR ANY COMBUSTIBLE MATERIAL. NEVER USE ON WOODEN OR OTHER
SURFACES THAT COULD BURN. PLACE THE SMOKER AWAY FROM OPEN WINDOWS OR DOORS TO PREVENT SMOKE FROM ENTERING YOUR HOUSE. IN WINDY WEATHER, PLACE THE SMOKER IN AN OUTDOOR AREA THAT IS PROTECTED FROM THE WIND.
READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY BEFORE OPERATING YOUR SMOKER.
Fryer and LP Log-lighter
Control Panel
L Fryer | R Fryer |
OFF | OFF |
LOW | LOW |
HI | HI |
NOTE: Due to the intense heat from burner, it is normal for paint burn off and discoloration to occur on cooker during the first few uses.
Air Hole | Rotating Air |
| |
| Shutter |
Step 1
Make sure the control panel knob for the LP
Step 2
Fill metal cookware with desired amount of water or oil. Never fill pan more than half way to allow room for addition of food and to avoid
Step 3
Open the propane tank valve two full turns. Using a long match, hold the flame 2" above burner porthole. Turn the control knob SLOWLY until the burner lights.
WARNING: If the burner does not light within 5 seconds, turn the propane tank valve and control knob OFF immediately. Wait at least 5 minutes until gas fumes have dissipated before attempting to light the burner again.
Step 4
After lighting the burner, open the control knob until a large yellow flame appears. Adjust the air shutter valve on the cooker until the flame turns blue. Use the control knob to adjust the flame accordingly.
Step 5
Place pan with liquid on cooker. The retaining ring allows placement of a 14.5" (36.8 cm) diameter pan. Any pan larger than the retaining ring will rest on the retaining ring of cooker. This cooker is designed to hold no more than a Brinkmann 2 gallon Pan & Basket.
WARNING: Before proceeding read all safety warnings and instructions carefully before operating your cooker.
Step 6
Bring liquid to the desired cooking temperature. For best results, use a deep fry thermometer to check oil temperature. If oil begins to smoke, reduce the flame to avoid igniting the oil. Never exceed 375°F (190° C).
Step 7
Use pan/pot with a cooking basket or strainer with handle to lower food into hot liquid. Lower food into the pan slowly. Frozen foods should be thawed to room temperature before placing in hot liquid. The temperature of liquid will drop when food is added. Adjust the flame to return to desired cooking temperature. When the desired temperature is achieved, reduce the heat to maintain temperature.
Step 8
Test food for doneness using a meat thermometer after removing from hot liquid. Use caution as food will be very hot.
17
