Grizzly manual Model H6256 20 lb Meat Smoker, Instructions, Cleaning & Sanitizing

Model H6256 20 lb.

Meat Smoker

The 20lb. Meat Smoker (Figure 1) will handle 20lbs. of sausage using 35-38mm casings and has the capacity of smoking two hams and two pork shoulders simultaneously.

Instructions

1.Place the thermometer in the door and preheat the smoker to 190˚F with the vent closed. When 190˚F is reached, load the sausage links into the smoker. The tempera- ture will drop once loaded.

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

3.Carefully open the smoker door and place the sawdust pan (filled with sawdust) on the heater element as shown in Figure 2.

4.When smoke begins to come out of the smokestack, lower the temperature to 165– 170˚F. The internal temperature of the meat needs to be at least 154˚F.

5.Smoke the sausages for at least eight hours.

6.Turn the smoker OFF, and carefuly remove the sausages.

7.Place the sausages into a refrigerator.

NOTE—All cook times and temperatures are general and differ from meat types, fat content and sausage size. Research credible sources for techiniques 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 H6256 20lb. Meat Smoker.

SmokestackDoor

Sawdust

Pan

Figure 2. Smoker door, smokestack, and

sawdust pan.

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