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Landmann 32961 Manual

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9
Operating Instructions
Setting the Smoking Temperature (cont.):
3. Once the desired temperature setting is reached,
push the TEMP button once to lock in the
temperature.
Setting the Smoking Time:
1. Push the TIME button to start the smoking timer.
2. LED display should display a time reading of hours
and minutes.
3. Use the INCREASE and DECREASE buttons to set
the smoker timer to the desired smoking time.
Note: The maximum time allowed on this smoker is
24 hours.
4. Once the desired smoking time is reached, push the
TIME button once to set the timer.
Note: This smoker has an automatic shut-off feature
when the time reaches 00:00. If the smoking is not
completed, reset timer for the remaining smoking
time desired.
Checking the Meat Temperature Probe:
1. Optimally, the meat temperature probe (V) should be
inserted in the meat prior to starting the smoker.
2. With the meat temperature probe (V) in the meat, the
interior temperature of the meat will be displayed on
the LED display when the MEAT button is pushed.
Push the MEAT button again to return the LED
display back to the original temperature and time
settings.
Once started, the temperature and time on the LED
display will alternate every 5 seconds.
If the control panel shows an error message, turn the
smoker off and unplug it from the electrical source;
wait 10 seconds, plug the smoker back in to the
electrical source; and turn the smoker on. This will
reset the control panel.
Adding water and wood to the smoker:
1. Open top drawer for access to the water pan and
wood chip box.
2. Add water to water pan and fill up to 1 in. below the
rim.
3. To add wood, lift the wood chip box lid completely
off and add wood to the box.
Note: The amount and type of wood used is entirely
up to you. It is recommended to start with small
amounts of wood initially.
4. Once the water and wood is added, SLOWLY
and STEADILY push the top drawer closed until it
comes to a complete stop. Then set the temperature
and timer to begin smoking.
Note: DO NOT set temperature and timer until the
water and wood are loaded and both drawers and
door are completely closed.
Checking water and wood during operation:
• To check water while the smoker is in operation and
HOT, SLOWLY open the top drawer to prevent any
splashing of remaining water in water pan. Replenish
water as need - BE CAREFUL NOT to touch any
part of the interior of the drawer or door, the wood
chip box or the water pan with bare skin. Then
SLOWLY and CAREFULLY push the top drawer
closed until it comes to a complete stop.
• To check wood while the smoker is in operation and
HOT, SLOWLY open the top drawer to prevent any
splashing of remaining water in water pan. Use a
heat-resistant oven glove or mitt to CAREFULLY
open the wood chip box lid. Once the lid is open,
using a long-handle utensil, stir the remaining wood
ashes flat and carefully add wood. BE CAREFUL
NOT to touch any part of the interior of the drawer or
door, the wood chip box or the water pan with bare
skin. Then SLOWLY and CAREFULLY push the top
drawer closed until it comes to a complete stop.
Damper vent adjustments:
The key to effective smoking is via temperature
maintenance that is controlled by a steady temperature
setting and by applying different damper vent
adjustments.
• Damper vent with guard (F) helps to exhaust both
heat and smoke.
• Damper vent with guard (F) SHOULD NEVER
BE COMPLETELY CLOSED during the smoker
operation. Completely closing the damper vent with
guard (F) can cause a dangerous build up of pressure
inside the cooking chamber.
• To maintain lower temperatures, keep damper vent
with guard (F) partially to fully open. Note that this
will allow the heat and the smoke to escape at the
same time.
• To maintain high temperatures, damper vent with
guard (F) should be positioned from its smallest
opening to partially open. This will keep in both heat
and smoke during the operation.
… 9 …


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