Town MasterRange Smokehouses - Manual (Page 9)

(718) 388-5650 (800) 221-5032 except NY fax: (718) 388-5860 townfood.com
9
to separate skin from the body with a cushion of air. Quickly and carefully remove air needle and tie off the
neck below the opening so the skin and body remain separated by the trapped air. Hang the duck using a
#248008 duck hook. Hang the duck and let it drip according to tradition. Cook by suspending the hooks from
the upper rest only as the lower rest will not provide enough height.
There are nearly limitless applications for this unit. In our test kitchen we have prepared chicken wings, rack of
lamb and smoked fish. If you have questions, give us a call at (718)388-5650.
CAUTION: NEVER OPERATE UNIT WITHOUT SAFETY GRATE IN PLACE AND SUFFICIENT WATER
IN THE WATER PAN.
USE OF OPTIONAL WOOD CHIP BOX
A Town smokehouse uses the drippings from the fat of the product and marinade to make smoke. This chip box
is used to complement the smokehouse’s natural barbecue taste with a wood smoke flavor.
1. Cook your product normally in the smokehouse until it is almost finished.
2. Shut down the oven 10-15 minutes before the product is finished being barbecued. Turn off the
oven by turning the valve clockwise. See fig. 1-5.
3. Fill the chip box with chunks or chips.
4. When the oven is cool enough to insert the chip box without any danger to you, carefully place it in front of
the water pan. Slide it down into the combustion chamber in front of the heavy steel baffle. The clips on the
front edge of the box allows it to hang on the lower part of the door frame as shown above in figures 2 and 3.
5. Refer to fig. 1 and restart the oven. Turn off the burners after 5 minutes and allow the wood to smoke.
Smoking can take an hour or more.
6. Remove the product when done, being careful not to get burned. If any ashes have fallen into the combus-
tion chamber, clean them out before using the unit.
chip box
figure 2
figure 1
figure 3
on
off