Town MasterRange Smokehouses - Manual (Page 8)

FOOD SERVICE EQUIPMENT CO., INC. • 72 BEADEL ST • BKLYN • NY 11222
8
RECOMMENDED SEASONING INSTRUCTIONS BEFORE FIRST USE
1. Clean smokehouse interior & exterior with a damp towel.
2. Turn valves clockwise to “OFF”. NOTE: Before operation of this unit, all pipes and connections must
be tested using soapy water or an alternate safe method. Never use an open flame for testing.
3. Using the lighter rod, light the smokehouse using the procedure outlined earlier in this booklet. Close
the door. Set thermostat temperature to 400˚ and let the unit operate for 15 minutes.
4. Turn off the main gas valve. Wearing gloves, safety goggles, head and arm coverings, wipe the
interior or with any good quality cooking oil. Be sure none of your bare skin is exposed. Be careful
when doing this procedure: hot ovens can burn you!
5. Interior should be wiped with oil but not dripping. Close the door. Reset the thermostat to 400˚ and
allow the smokehouse to operate for another 15-20 minutes. At the end of this process the interior
will be hot but seasoned and ready for cooking.
OVERVIEW
FIRST TIME USERS CAN REQUEST OUR USER’S GUIDE FOR OPERATING TIPS
SM smokehouses are designed for skewer roasting and smoking of ribs, tenderloin, duck, chicken, and other
cuts of meat. Other foods such as roasts and chicken wings can be roasted using an optional rack system. The
unique flavor found in smokehouse cooked food is a result of the marination process, moisture retention by use
of the water pan and the smoke created by drippings of the meat during the cooking process.
The water pan must be nearly full of water and seasonings at the start of the cooking process. Brought to a boil
by heat from the combustion chamber below, the water mixes with drippings from the product above. Rising
steam continuously bastes and flavors the product being cooked. While the steaming/basting process prevents
shrinkage, dry heat radiates upward from the combustion chamber rendering excess fat. This fat will fall on the
hot drip shields and smoke creating a delicious barbecue taste that permeates the meat or into the water pan to
continue the basting process.
Temperature control and length of cooking time are determined by the product being cooked, desired texture
and the experience of the chef.
GENERAL GUIDELINES
The following capacities are approximate and intended to give the operator some guidelines. There are two
cooking levels in all sizes. Every unit is supplied with six skewers. Each level will accommodate three
skewers with:
SM-24: 10 slabs of ribs per skewer, total of 60 slabs
SM-30 13 slabs of ribs per skewer, total of 78 slabs
SM-36 16 slabs of ribs per skewer, total of 96 slabs
Pork Tenderloin: Trim to a weight of approximately 1/2 lb. per section before marinating. Use the same skewer
capacity as for ribs.
Peking Duck: Leave neck, head and body intact. Clean and eviscerate duck through vent, then seal vent by
tying or sewing skin. Insert needle valve of air pump into neck between skin and neck bones.