LEMProducts,109MayDrive,Harrison,OH45030•1‐877‐536‐7763•www.lemproducts.comLEMProducts,109MayDrive,Harrison,OH45030•1‐877‐536
‐7763•www.lemproducts.com
ABOUT THE LEM SMOKER
An on/off thermocouple device controls the heating element in the LEM smoker. So
during the initial heating phase the element will become very hot, and even though
the thermocouple switch has shut-off, the temperature will continue to rise, maybe as
much as 60-80°higher than the switch is set for. For this reason, we recommend you
bring the unit to the desired temperature, and then add the sausage. After the initial
temperature overshoot, the unit will cycle within a 20-30°range. Note that the
temperature will never get lower than the temperature setting on the switch. So if you
want the temperature to vary around 150°, set the switch temperature lower, e.g.
140°.
CLEANING
Allow smoker to cool completely. Clean your smoker with a mild detergent and warm
water. Rinse and hand dry all parts. It is recommended to wipe down the inside of
the smoker occasionally to remove the smoke residue. With normal use and
maintenance, this smoker will give you years of enjoyment.
WARNINGS
•The Smoker is hot when in use. Use handles or knobs and wear gloves.
•Do not immerse cord, plugs or heating element in water or other liquid.
•DO NOT use on rainy days.
•Unplug unit when not in use.
•When in use, never leave smoker unattended for long periods of time.
•Allow smoker to fully cool before adding or removing parts.
•Use only a grounded outlet.
•Turn the control to “OFF” before disconnecting, then remove plug from wall
outlet.
CURE
“To Cure” is to add salt or salt brine, with or without sugar, spices, nitrites and other
ingredients, to meat or poultry products. There are many steps in the process of
curing, including smoking, cooking, drying, chilling and the addition of cure
ingredients. Cure is a preservative to help prevent botulism. Our LEM cure is a
mixture of salt and sodium nitrite. The FDA strictly regulates the use of cure, so
follow the directions closely. DO NOT use more than directed. Normal usage is a
scant ¼ teaspoon per pound of meat or one ounce for each 25 pounds of meat.
Always keep cure out of reach of children. Nitrites in cure prevent meat from
becoming acidic and prevent the formation of botulism. Botulism is a type of food
poisoning. The low cooking temperature used for jerky and sausage making are ideal
for the formation of botulism. Proper cooking temperatures can eliminate bacteria.
LEM recommends bringing the internal temperature of the meat to 165⁰.
For all types of sausage seasonings, casings and other meat processing equipment
see your local dealer or call LEM Products toll free at 1-877-536-7763. Or visit our
web site www.lemproducts.com.
LEM 20 LB. SMOKER
For more products on smoking
food or sausage making go to
www.lemproducts.com or call
1-877-536-7763 to request a
catalog.
