Care And Maintenance - Master Forge 20071214 Manual De Instrucciones

INSTRUCCIONES DE ENSAMBLAJE
3. Coloque la rueda (Y) en la parte inferior del
cuerpo del ahumador (A). Asegure con los
tornillos M6 x 9 mm (CC). Repita el procedimiento
en el lado opuesto para la rueda (Y) restante.
Aditamentos utilizados
CC Tornillo M6 x 9 mm
4. Inserte la pata atornillable ajustable (M) a través de
la parte inferior del panel lateral (L) y fíjela al cuerpo
del ahumador (A). Repita el procedimiento en el lado
opuesto para la pata atornillable ajustable (M) restante.
Nota: Con la unidad en posición vertical, ajuste la
altura de la pata atornillable ajustable(M) girándola
en dirección de las manecillas del reloj, o en dirección
opuesta, de manera que el ahumador quede nivelado.
Una vez nivelado, asegure la posición de las patas
apretando las tuercas de tensión.
5. Ubique el ahumador cuidadosamente. Fije la manija
posterior (Z) a la parte posterior del cuerpo del
ahumador (A) con los tornillos M6 x 25 mm
Nota: No utilice la manija posterior para levantar
la unidad.
Aditamentos utilizados
AA Tornillo M6 x 25 mm
3
A
CC
x 8
4
TENSION NUT
TUERCAS DE TENSIÓN
L
M
5
A
(AA).
B
Z
C
UU
x 4
LL
AA
JJ
JJ
HH
TT
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OPERATING INSTRUCTIONS
Important facts about using smoker:
• Maximum temperature setting is 275°F (135°C).
• Do NOT move unit across uneven surfaces.
• Rear handle is NOT for lifting.
• Wood chip loader and wood chip tray MUST be in place when using smoker. This minimizes the
CC
chance of wood fl are ups.
• Wood chips must be used in order to produce smoke and create the smoke fl avor.
Y
• Check grease tray often during cooking. Empty grease tray before it gets full. Grease tray may
need to be emptied periodically during cooking.
• Do not open smoker door unless necessary. Opening smoker door causes heat to escape and may
cause wood to fl are up. Closing the door will re-stabilize the temperature and stop fl are up.
• Do not leave old wood ashes in the wood chip tray. Once ashes are cold, empty tray. Tray should
be cleaned out prior to and after each use to prevent ash buildup.
• This is a smoker. There will be a lot of smoke produced when using wood chips. Smoke will escape
through seams and turn the inside of smoker black. This is normal. To minimize smoke loss around
door, door latch can be adjusted to further tighten door seal against body.
• Opening smoker door during cooking process may extend cooking time due to heat loss.
A
• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 ft. (1067m),
additional cooking time may be required. To ensure that meat is completely cooked, use a meat
thermometer to test internal temperature.
• To adjust door latch, loosen hex nut on door latch. Turn hook clockwise to tighten. Secure hex nut
fi rmly against door latch.
A

CARE AND MAINTENANCE

Always make sure unit is unplugged and cool to the touch before cleaning and storing.
• For grate supports, smoking racks, water bowl and drip pan, use a mild dish detergent. Rinse and
dry thoroughly.
• For wood chip tray and wood chip loader, clean frequently to remove ash build-up, residue
and dust.
• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a
C
non-combustible container.
• For the interior and exterior of smoker, simply wipe down with a damp cloth. Do NOT use a cleaning
agent. Make sure to dry thoroughly.
• Door seal and inside seam that seal attaches to MUST be cleaned with a damp cloth after each use
to keep seal in proper working condition.
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