Grizzly 10 lb. Meat H6255 - Manual

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.
Figure 2. Main components of the smoker.
Swing Door
Door
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 causes illness or death.
Drip Pan