Grizzly manual Model H6255 10 lb Meat Smoker, Instructions, Cleaning & Sanitizing

Model H6255 10 lb.

Meat Smoker

The 10 lb. Meat Smoker (Figure 1) will handle 10 lbs. of sausage using 35-38mm casings.

Instructions

1.Plug the smoker into a grounded power source. Preheat the smoker for ten minutes then load the sausage links into the smoker.

2.Dry the sausages in the smoker for 30–45 minutes.

3.Wearing an oven mitt, open the sawdust swing door and place the sawdust pan (filled with sawdust) on the heating element as shown in Figure 2.

4.Smoke the sausages for at least eight hours.

NOTE—Check the drip pan every other hour to make sure it does not over-flow. Empty if necessary.

5.Unplug the meat smoker!

6.Carefully remove the sausages from the smoker.

7.Place the sausages into a refrigerator to cool.

NOTE—All cook times are general and differ from meat types, fat content and sausage size. Research credible sources for techniques and recipes before using your smoker.

Cleaning & Sanitizing

1.Unplug the meat smoker!

2.Scrub the shelves, wooden dowels and saw- dust pan with a sanitizing agent before and after every use, then rinse, dry and return to the smoker.

Figure 1. Model H6255 10 lb. Meat Smoker.

Door

Drip Pan

Sawdust

Pan

Swing Door

Figure 2. Main components of the smoker.

Always be as thorough as possible when cleaning and sanitizing components. Any parts exposed to raw meat may harbor or develop bacte- ria causes illness or death.