Manual do usuário Grizzly H6256

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Model H6256 20 lb.
Meat Smoker
The 20lb. Meat Smoker (Figure 1) will handle
20lbs. of sausage using 35-38mm casings and
has the capacity of smoking two hams and two
pork shoulders simultaneously.
Instructions
1. Place the thermometer in the door and
preheat the smoker to 190˚F with the vent
closed. When 190˚F is reached, load the
sausage links into the smoker. The tempera-
ture will drop once loaded.
2. Dry the sausages in the smoker for 30–45
minutes.
Figure 1. Model H6256 20lb. Meat Sm

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3. Scrub the inside of the smoker with a sanitiz- ing agent and wipe all grease and residue When cleaning with sanitiz- buildup. ers, always follow the man- ufacturer's recommenda- tions. Never use products that cause exposed surfac- es to render meat unsafe 1. DO NOT touch hot surfaces with bare for consumption. Failure to hands. follow this warning may lead 2. DO NOT put the cord, plug or heating to sickness or death! element in water or other liquid. 3. UNPLUG the smoker before cleanin