SmokinTex Pro 1500-C Manual de usuario

Pro Series Model 1500-C

Operating Manual

Pro Series Model 1500-C

SmokinTex introduces the Pro Series 1500-C

A large electric (all stainless) smoker at an affordable price.

The Pro Series 1500-C uses a dual 700 watt heating element system that gives you the flexibility of

using the full 1400 watts or just 700 watts, depending on the load.

With the optional “Deflector Plate” you can direct the drippings onto or away from the wood boxes to

reduce the amount of moisture in the smoker. It’s ideal for doing jerky, summer sausage, and other

foods you might prefer a little dryer.

The 1500-C has the ETL sanitation label which permits the use of the smoker for commercial

cooking.

●Easy to use. Put in wood and food, shut the door, and set the temperature.

●No attention needed while smoking/cooking.

●Thermostat for even temperature control.

●Low, slow, and even temperature is gentle to food.

●Smokes beef, pork, poultry, fish, seafood, lamb, sausage, game, vegetables, etc. Makes great jerky!

●Cold smoke with optional cold smoke plate. (Great for cheese, pasta, Salmon, etc.)

Specifications

Capacity:

90 lbs Heavy Cuts Per Load

Ribs 54 lbs per load

Cabinet Materials:

All stainless steel, inside and out

Electrical:

2- 700 watt heating elements. 1400 watts,

15 amp 120v, single phase

Shelves:

There are 9 shelf positions.

The smoker comes with

6- 18” x 18” heavy duty stainless steel shelves

Outside Dimensions:

21”x 23” x 41” high

Weight: 149 lbs boxed

Wheels: Heavy Duty Commercial Included

Dear SmokinTex Customer:

This manual has been compiled especially for SmokinTex Pro Series 1500-C users. Your

SmokinTex smoker will produce great barbecue and smoked foods. Use this manual to

familiarize yourself with your smoker and its operation. SmokinTex, LLC. assumes no

responsibility for results of careless and dangerous operation of SmokinTex smokers

or other products.

All warranties are null and void if the practices described in this Operator’s Manual are not

followed:

Read the following instructions before operating your smoker. The smoker isn’t a

complicated appliance, like any oven or smoker, the three ingredients required for success

are:

1. Know the appliance (read this manual).

2. Only smoke fresh, quality food products (don’t buy outdated meat).

3. Follow the time and temperatures of the recipe.

Important Safeguards

To avoid electrical shock, do not immerse cord, plugs, or any part of unit in water or other

liquid.

Do not leave hot oven unattended with door open.

Unplug when not in use and before cleaning. To disconnect, turn any controls to "OFF".

Remove plug from outlet. Allow to cool before putting on or taking off parts.

Do not expose to rain or sprinkler system.

Extreme caution must be used when moving your smoker while using due to hot grease

and food.

CAUTION - to ensure continued protection against risk of electric shock, connect to properly

grounded outlets only.

CAUTION - to reduce the risk of electric shock, keep extension cord connection dry and off the

ground.

Store smoker indoors unplugged when not in use –out of reach of children. Service should

be performed by an authorized service representative only.

SETTING UP

Check the contents of your smoker. You should have 2 side racks, 6 grills, 2 wood boxes, 4

wheels, a grease pan, starter wood, and instructions.

Choose a Location

Choose a dry, sheltered, well-ventilated location. Do not expose the smoker to rain or snow.

You can purchase an all-weather cover for your smoker by calling SmokinTex at 888-922-

1511 or order on our website-http://www.smokintex.com/index.html.

Electrical Power Connections

Your Pro Series smoker has a dual 700 watt heating system which uses 120V AC power.

Connect the smoker to the power supply by plugging the power cord into a standard, 3-prong,

120V receptacle that is protected by a breaker or fuse rated at 15-20 amperes. A long or

light-duty extension cord will reduce the efficiency of the heating element.

HOW TO USE YOUR PRO-SERIES SMOKER

The interior of your smoker needs to be seasoned prior to smoking your first load.

Remove all packaging materials from inside the smoker, including the shelves and side

racks. (Remove the cardboard protector around the thermostat probe)

Place 8 ounces of wood in the wood box on the left side, and close and latch the smoker

door (below shows a wood box with 8 ounces of hickory).

Never place more than 8 ounces of wood in the smoker.

Too much wood will cause the food to have a bitter

taste.

DO NOT use the smoker without the wood boxes in the

proper position. The wood box lids must be closed

completely.

Set temperature control knob to 215°F. with only the

700 watt

element on. Let the smoker smoke, empty, for a minimum of 4 hours. Do not open the door

during these 4 hours.

Use any hardwood in your smoker.The popularwoodsfor smoking are hickory, apple, cherry,

mesquite, pecan, alder, and maple. Most of these are available from SmokinTex. If you

purchase local wood at the supermarket, be sure the wood box lid closes and don't use more

than 8 ounces. There is no need to soak the wood. Use only dry wood. If you are smoking

meat and want the smoke ring effect add a few pieces of charcoal to the other wood box.

The nitrates from the charcoal will produce the red ring. For added flavor use herbs and

spices in the 2nd wood box.

Operating

There is 1 switch. Center Off. Up Both Heating Elements On. Down One Heating

Element On 2 (left side). There are 2 lights. 1. Power on light. 2 Heating Element on

light. The power on light tells you there is power to the smoker. The heating element

on switch tells you there is power to the heating element this light will go on and off

during the smoking/cooking cycle as the thermostat turns on and off the power to

the heating element or elements depending if you are using 1 or both elements.

If using indoors place within 8’ of an existing vent hood system, or provide outside

ventilation. If wood is being utilized in the smokebox the unit will produce smoke for

the first few hours of the cook cycle.

DO NOT leave the smoker uncovered during inclement weather. The smoker should

be covered and unplugged when not in use. Store inside.

Controls

Center Off

Switch Up

Both Elements On

1400 Watts

Switch Down

One Element On

700 Watts

Top Light On

AC Power On

Bottom Light On

One or Both Elements Heating

Line the bottom of the smoker with foil and punch a hole in the foil through the drain hole

(always be sure the drippings can drain out). A clogged drain could cause grease to

accumulate on the smoker floor, which could cause a fire.

Place the pan provided beneath the drain hole located on the smoker floor. This pan will

catch the meat drippings.

Cover the lid of the wood boxes with foil for easy cleaning. Discard the foil after each

cooking and replace with fresh foil. A double layer of foil makes for easy cleanup.

Place the properly loaded wood boxes in the smoker. Again, never cook in the smoker

without the wood boxes in position even if you are not using wood. Your smoker is an

excellent slow cooking and/or holding oven without wood!

The cooking capacity of your smoker is approximately 80 pounds, depending on the type of

meat you’re smoking. Do not overload your smoker. Keep meat 1/2" from the back and sides

of the oven walls. When the smoker is loaded, close and lock the door. Select 700 or 1400

watts. Turn the temperature control knob to the desired temperature. Heat up will take from

20 to 60 minutes, depending on the load and the starting temperature of the food you’re

cooking.

Do not preheat the smoker. As long as you use the time and temperature recommended in

any recipe you can use that recipe, but not over 250°F.

If a recipe calls for a higher temperature, increase the time. It is a good idea to use a

temperature probe thermometer to measure the internal temperature of the product you’re

cooking the first time. Temperature probe thermometers are available from SmokinTex.

Never leave the smoker unattended with the door open and the smoker on. When closing

down, always unplug your smoker. Be careful when emptying the wood boxes, they could

still be very hot. Also be careful with the ashes, they could still be very hot and cause a fire.

It is a good idea to remove the wood box from the oven and douse the contents with water.

NEVER put the hot ashes in your trash can.

Your SmokinTex smoker, like your oven, must be kept clean. Loose grease and scale

should be removed regularly to prevent build-up.

You never want to take the smoker back to a like new state. For best results, leave the

seasoning on the walls of the smoker. You can keep the shelves and side rails clean in your

dishwasher or by your dish washer whichever is the case.

Internal Temperature Chart

(all temperatures in degrees Fahrenheit)

Beef

Rare 120° Medium-rare 130° - 135° Medium –140° - 145° Well done 160°+

Lamb

Rare 135° Medium rare 140°- 145° Medium 160° Well done 165°+

Poultry

All poultry smoke cook to 170°- until juices run clear

Pork

Medium 160° Well done 170°

Which Wood to Use for What?

Alder: The hickory of the West Coast. Alder's delicate sweet flavor enriches all fish,

seafood, and meats.

Apple: Slightly sweet, fruity smoke that's mild enough for chicken or turkey. Great with all

pork.

Cherry:

Cherry produces a similar taste to apple - it produces a very mild and fruity flavor. Great with

chicken, turkey, and fish or flavoring ham.

Hickory:

In the southern barbecue belt, a lot of folks think this is the only wood to use. For everything.

Most BBQ places use nothing else. The strong, hearty taste is perfect for brisket, ribs, and

pork shoulder. Also great with any red meat or poultry.

Maple: Mildly smoky and sweet, maple goes well with poultry, ham, and vegetables. Try

with brisket.

Mesquite: The wood of Texas, it's great for grilling but not great for smoking. It burns very

hot and can make your food taste bitter. Get your smoker smoking really well, turn it off, and

put in a few steaks. Smoke for 10 minutes, then finish on a hot grill. Great flavor!

Oak: It's the most versatile of the hardwoods, blending well with a wide range of foods.

Gives a great flavor to brisket.

Pecan: Preferred wood by a lot of non-BBQ restaurants.

Pecan burns cooler and offers a subtle richness of character.

Often referred to as a mellow version of hickory.

Most of these woods can be purchased from SmokinTex here.

Recipes

Many of SmokinTex recipes are from Texas Bar B Que restaurant which was owned and

operated in Dallas during the 90's by SmokinTex folks. In fact, we may be the only smoker

company folks who have owned and operated a BBQ restaurant. SmokinTex website has a

great Recipes Section with smokin recipes from us and our great customers. Don't forget,

just use the time and temperature recommended by the recipe, not exceeding 250° F.

As you use your Pro Series Smoker you will come up with recipes you will want to share.

Send them to us and we will include them on our web site.

What Is Brisket?

Brisket is a beef cut taken from the breast section beneath the first five ribs, behind the fore

shank. Fresh brisket is an inexpensive boneless cut that requires long, slowcooking to break

down the collagen in the connective muscle tissues to achieve tenderness. In Texas, the

whole brisket is known as "Texas BBQ." In other parts of the country, the long piece is cut

in half for marketing. You'll find it sold as a flat cut or a point cut. The flat cut is leaner, but

the point cut has more flavor due to a bit of extra fat (called the deckle). Where BBQ isn't a

big thing, like the North East, they use brisket for things like corned beef and pastrami.

When picking out a brisket, you will want to choose a "Packer Trimmed Beef Brisket." Your

butcher will know. Pick one between 10 & 12 pounds. The fat protects and flavors the meat

during the long slow smoking /cooking process. It also prevents the meat from drying out

while the tenderizing process of breaking down the collagen in the connective muscle tissues

inside is taking place.

An 11 pound brisket will net you approximately 6-7 pounds of useable meat. If you’re

planning a BBQ or dinner party, plan on using 1/3 lb. of smoked brisket per person. That is if

you’re only serving brisket. If you’re also serving, say ribs and/or sausage, you would cut

back to 1/4 lb of brisket per person.

Now it’s smoking time. Load your wood box with 3 pieces of your favorite hardwood.

If you want a smoke ring on your brisket, add a few lumps of charcoal to your wood box. The

nitrates in the charcoal will give you the ring. Now you’re going to say, "They don't put charcoal

in an offset BBQ pit." You’re right, except after the first few hours of smoking in a pit, the wood

becomes charcoal and thus the smoke ring.

Now that you have smoke-cooked the briskets for 12 hours at 200ºF using no more than 8

ounces of your favorite hardwood not soaked

in water, it's time to clean and serve or freeze.

A good test to see if it's done is to press your

finger into the fattiest part of the meat. If it is

soft and your finger doesn't have a problem

penetrating, it's ready! After the brisket has

cooled down a little, it's time to clean it.

In Texas most of the BBQ joints clean the

brisket of all the fat. The brisket is in two

pieces separated by a layer of fat. Lay the

meat fat side up. Position your index finger on

the flat part of the brisket, now move your

finger under the fat layer and towards the back

of the brisket. You will be able to feel where the two pieces are joined and in fact you will be

able to separate the two with your hand part of the way. Then you will need a good knife to

finish the job. If you look along the side of the brisket, you will see where the two are joined.

After the deckle is separated from the flat part, clean both of fat by pulling it off with the knife

blade. (Both sides of the deckle.)

After they’re cleaned, put them back together the same way they came off and wrap in film or

vacuum-pack. Now you’re ready to serve or freeze. Keep warm, 150°F, if you’re going to

serve it.

Smoked Rib Tips

Cut off chine bone. Trim excess fat. Season with Tony Chachere’s “More Spice.”

Smoke-cook for 2 hours at 225°F using 2 ounces of hickory.

Smoked Baked Potatoes

Rub potatoes with olive oil, smoke at 250°F for 3

to 3 1/2 hours, or until tender.

Leftover smoked baked potatoes, peeled and

cubed, are great for: hash browns, potato salad,

mashed potatoes, potato soups, & chowders.

Try different woods. Hickory is great! So is cherry

and apple. You will love these potatoes.

A-H’s Twice- Cooked Potatoes:

The potatoes above were smoked with hickory,

then all the pulp was removed and mashed with

milk, butter, sour cream, and one egg. Seasoning added was: a pinch of white pepper, a

pinch of nutmeg, and fresh ground pepper and salt to taste. Top with bacon crumbles.

You can hold this in the refrigerator and reheat in the oven later at 350°F for 40

minutes. This recipe is great for making in the morning and serving to company in the

evening.

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