Smokehouse Pro S/S Owner s Manual

Transcription

1 Smokehouse Pro S/S Owner s Manual Traeger Commercial Smoker Grills PO Box 9733 Boise, ID sales@traegercommercial.com

2 Table of Contents To Our Valued Customer i SECTION I: GENERAL INFORMATION Cooking Capacity 1 Electrical Requirements 1 Wiring Diagram 1 SECTION II: ASSEMBLY INSTRUCTIONS Installing the Casters 2 Positioning Internal Components 2 SECTION III: OPERATING INSTRUCTIONS Truing the Auger 3 Initial Firing Seasoning Your Smoker 4 Subsequent Start Ups 4 Manual Lighting Instructions 5 Shut Down Procedure 6 SECTION IV: USAGE SUGGESTIONS Safety Requirements 7 Operating Suggestions 8 Maintenance Tips 8 SECTION V: WARRANTY 9 SECTION VI: PARTS AND SERVICE 10 Traeger Commercial Smoker Grills PO Box 9733 Boise, ID sales@traegercommercial.com

3 To Our Valued Customer -- Congratulations you have just purchased the finest barbecue smoker on the market today! The ease of use, maintenance and clean-up of the Smokehouse Pro S/S will allow you to focus on the aspects of your business or competition cooking that matter. Using this operator s manual to establish proper setup, operation and maintenance will enable you to produce some of the best tasting food you ve ever had! Please note that for best results and the highest standard of safety, it is critical to fully observe all instructions in this manual. All warranties will be void if the procedures in this manual are not fully applied. Any dangerous or careless operation of Traeger Commercial Smoker Grills products will be at the liability of the user. This unit is designed to be used as a food smoker and is not intended for anything else other than described in this manual. If you have any questions or concerns, please contact us Monday Friday, 8am 5pm Mountain Time. Thank you for your investment in Traeger Commercial s Smokehouse Pro S/S by Pro Smoker. With the proper use and maintenance of your smoker, we are confident you will enjoy years of delicious smoked foods! Traeger Commercial Smoker Grills PO Box 9733 Boise, ID sales@traegercommercial.com i

4 Section I: General Information COOKING CAPACITY Pork Butt 150 lbs. Brisket 100 lbs. Ribs 90 lbs. Whole Chickens 30 ELECTRICAL REQUIREMENTS The Smokehouse Pro S/S requires 110 volt, 60 Hz, single-phase, 5-amp service. The Autostart igniter rod uses 300 watts for the first 3 minutes of operation, and then 50 watts thereafter. DIGITAL READOUT CONTROL BOARD 225 MOLEX FITTING EXTRA FUSE BEHIND CONTROL BOARD RED BLACK POWER CORD WHITE ORANGE TEMPERATURE DIAL WHITE WHITE RED WHITE PURPLE ORANGE AUGER MOTOR FIRE POT COMBUSTION FAN 1

5 Section II: Assembly Instructions INSTALLING THE CASTERS 1. Securely prop up one end of the smoker, approximately six inches off the ground. Install the swivel casters with the brake in the front legs and the swivel casters without the brake in rear legs. 2. Slip the caster stem into the leg and, using an ox-end wrench, tighten the nut at the bottom of the caster stem to secure the caster. 3. Repeat this process on the opposite end of the smoker. POSITIONING INTERNAL COMPONENTS 1. Make sure the angled drip pan is centered properly and that the four grates are properly installed. 2. Slide the grease tray underneath the smoker unit. 2

6 Section III: Operating Instructions TRUING THE AUGER 1. Make sure the thermostat switch is in the OFF position. Plug the power cord into a 110-volt grounded outlet. 2. Open the pellet hopper lid. Look into the hopper and make sure there are no foreign objects in the auger, then turn the thermostat dial to 400ºF. 3. As soon as the auger begins turning, open the smoker and carefully place your fingers near the firepot to feel air movement from the combustion fan. Confirm that the igniter rod is getting red hot. BE CAREFUL NOT TO BURN YOURSELF! 4. Once you have established that all parts are properly running, switch the thermostat to the OFF position. 5. Now fill the pellet hopper with Traeger-brand hardwood pellets into the hopper and turn the smoker to the ON position and set the temperature to 400ºF. Look for the pellets to begin falling into the firepot. It will take approximately 5 minutes for the auger tube to become charged with pellets. 6. When the pellets begin to fall into the firepot, switch the thermostat to the OFF position. Your smoker is now ready for the initial firing. IMPORTANT: ONLY USE TRAEGER-BRAND BARBECUE PELLETS, WHICH ARE 100% HARDWOOD, FOOD-GRADE QUALITY AND MADE TO WORK SPECIFICALLY IN OUR SMOKER UNITS. NEVER USE OFF-BRAND OR SOFTWOOD HEATING PELLETS IN YOUR SMOKER THIS WILL VOID YOUR WARRANTY AND COULD BE HAZARDOUS TO YOUR HEALTH. 3

7 INITIAL FIRING SEASONING YOUR SMOKER 1. Line the angled drip pan with heavy-duty aluminum foil. Be sure that the aluminum foil that runs along the edge of the drip pan is tight against the sides and bottom of the drip pan. 2. Ensure the drip tray and cooking grates are in their proper positions. 3. Turn the power switch to the ON position and set the cook mode to 225ºF. In approximately 2 minutes you will notice whitish-gray smoke coming out of the exhaust tube. The hot rod will run for about 3 minutes before shutting off, and the pellets will burn on their own to continue combustion. 4. Continue to run the smoker for 45 minutes at 225ºF with the door closed. This must be done before the first time you put food in your smoker. SUBSEQUENT START-UPS - The Smokehouse Pro S/S should take approximately 10 minutes to heat before you can start cooking food. The multi-stage thermostat provides you with precise cooking temperature control, much like the oven in your kitchen. - The SMOKE setting maintains temperatures of 160º - 200ºF. ALWAYS START YOUR SMOKEHOUSE PRO S/S ON THE SMOKE MODE. Once the pellets are ignited, you can switch to any cooking temperature you desire. - After the initial firing, you will not need to remove any of the internal parts except for cleaning and maintenance. Start up will consist of simply setting the thermostat dial to the SMOKE setting. The only time you will need to get into the firepot area will be to remove the pellet ash from the area under the angled drip pan. 4

8 MANUAL LIGHTING INSTRUCTIONS - If combustion in the firepot fails, immediately turn the thermostat dial to the OFF position, make sure the bottom grill grate and drip tray are cool to touch and remove them from the smoker. - Check to see if there are any unburned pellets in the firepot. If so, remove all of the unburned pellets to expose the hot rod. Turn the unit back to the SMOKE setting to see if the hot rod gets hot. - If the Autostart hot rod fails to get red hot, it is possible that it has burned out or has blown the fuse in the control board. You will find a replacement 5 amp fuse taped to the back of the control board. - In order to restore the proper operation of the hot rod and your grill, replace both the fuse and the hot rod. A new hot rod will need to be ordered and you can contact for any replacement parts. - You can use the following Manual Lighting Instructions to start your smoker until the proper replacement parts arrive. 1. With your smoker in the OFF position, pour ½ cup of pellets into the empty firepot and squirt approximately 2 tablespoons of alcohol fire gel onto the pellets. 2. Carefully ignite with a fireplace lighter and let the pellets burn for about 4 minutes. Ensure that the ½ cup of pellets you deposited in the firepot is properly burning before turning the smoker on. 3. Turn the dial to the SMOKE position and wait until a temperature of at least 180º has been reached before adjusting the dial to your desired cooking temperature. The unit should take about ten minutes to warm up until you can begin cooking as usual. 5

9 SHUTDOWN PROCEDURE Turn the thermostat switch to the OFF position. 1. Wait 10 minutes after shut-down to open the smoker door. 2. For best results, clean the grill grates and replace the foil on the angled drip pan after each cooking session. IMPORTANT: CLOSE THE SMOKER DOOR USING BOTH LATCHES WHEN UNIT IS IN OPERATION. FAILURE TO DO SO MAY RELEASE LARGE AMOUNTS OF SMOKE AND COULD RESULT IN SMOKE DAMAGE TO YOUR BUILDING. FAILURE TO PROPERLY FOLLOW THIS PROCEDURE WILL VOID THE WARRANTY ON YOUR SMOKEHOUSE PRO S/S. 6

10 Section IV: Suggestions SAFETY REQUIREMENTS - Make sure your smoker is electrically grounded according to applicable electrical codes. Only use the three-prong plug provided. ALWAYS unplug the power cord from the outlet before any maintenance. - The Smokehouse Pro S/S should only be used in a well-ventilated area where air can dilute enough and not create a concentration of carbon monoxide. If your smoker is installed indoors, an outlet for the exhaust must be attached according to specific local, state and/or federal codes and guidelines. Contact your local fire marshall for specific requirements to your location. - Flammable materials should NEVER be stored in the vicinity of your smoker. Maintain a clearance from combustibles of 10 inches on the sides, front and back of the unit. Keep an approved, fully-charged fire extinguisher near your smoker at all times. - Never use a high pressure washer around the electrical components of this smoker. - Your smoker should never be moved when it is hot. If you are transporting your smoker in a vehicle after cooking on it, make sure that the fire is completely extinguished and that the unit is completely cool before transporting. - NEVER add pellets by hand to a hot firepot. If you run out of pellets and lose your fire while cooking, let the unit cool completely, fill the pellet hopper and restart the unit following the initial start-up procedure. 7

11 OPERATING SUGGESTIONS - When estimating cooking times for outdoor smoking, ambient air temperature, weather conditions and altitude will alter your cooking times. If it is hot outside, it will take less time for food to cook. If it is cold, wet or windy, it will take longer for food to cook. The thermostat control will help provide a constant temperature at the setting you ve chosen once the grill has come up to the temperature you set it at. - If the grill is stored outdoors during the rainy season, care should be taken to ensure that water does not get into the pellet hopper. Wet wood pellets will expand greatly and jam your augers. - Check the grease pan under the unit every time you cook and clean as necessary. MAINTENANCE TIPS - Change the aluminum foil on the drip tray after each use and on a regular basis, being careful not to burn yourself. - Do not use oven cleaner, abrasive cleansers or cleaning pads on the smoker surfaces. Use warm soapy water, Formula 409 or Traeger Grease Cleaner. For cleaning the outer surface, Stainless Steel Magic #SS64 is recommended. - After about every 50 hours of cooking time, vacuum out the ash that has accumulated in the firepots and under the heat baffle. Make sure the fire is completely out in the firepot so you do not vacuum up embers or hot ash. - Keep a long-handled cleaning brush nearby. Ten minutes after removing the food from the smoker, give each grill grate a quick brushing. It only takes a minute and your smoker will be ready for the next cooking session. Take care not to burn yourself. 8

12 Section V: Warranty Traeger Commercial Smoker Grills assures that the Smokehouse Pro S/S is to be free from defects in material and workmanship under normal use and when installed in accordance with factory recommendations and requirements outlined in this Owner s Manual. The warranty for the Smokehouse Pro S/S includes a one-year parts coverage. Traeger Commercial Smoker Grills obligation under this warranty shall be to repair and replace at its discretion any part deemed defective upon examination by an authorized Traeger Commercial employee or an approved service agent, for a period of one year from the date of sale. To perform any service on your Smokehouse Pro S/S, prior approval from Traeger Commercial Smoker Grills is required. Traeger Commercial Smoker Grills is not responsible for any unauthorized service work. 9

13 Section VI: Parts and Service Parts names are given in the front of this manual on the Component Diagram. To order parts, identify the part name on the diagram and contact Traeger Commercial Smoker Grills to place an order. Please include your name, phone number, address, model and serial number of the unit you are calling for. Traeger Commercial Smoker Grills PO Box 9733 Boise, ID Ph: F: