Adexa SG-C01 User manual

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Smokehouse
Operator’s Manual
SG-C01
Smoker Generator
(Body Not Include)
DSH-S03/ DSH-C03
4 Layer Single
Heating Element
DSH-S08/ DSH-C08
9 Layer Single
Heating Element
DSH-A04/ DSH-C04
4 Layer Two
Heating Elements
DSH-A09/ DSH-C09
9 Layer Two
Heating Elements
Note: All models standard are hand feeder, you need optional order.

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Table of Contents
Introduction
Parameter
Smoking Meat
Important Safeguards
Operating Instructions
Troubleshooting
Cleaning
Warranty
Limitation of Liability
Operating Instructions
Warranty Card
Specifications/Parts List
Recipes
Introduction
Congratulations! You have purchased a smokehouse designed, engineered and
constructed by a company with 10 years experience in creating products for making
homemade sausage. The materials used will give you years of trouble free service, provided
that you carefully follow the use and maintenance instructions in this manual. Please

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remember that this smokehouse must always be monitored when in use. Like any piece of
cooking equipment, it generates heat that, if not controlled, may lead to fires and possible
injuries.
Parameter
Note: Due to continuous products improvement, specification may change without notice
Item
No.
Name Voltage Layers Power(W) Sizes
CM
Temperature
0C
Timer Metal
SG-C01 Smoker
Generator
110V or
220V
---- 110+5 19*16*23 0-60 S/S
DSH-S03
DSH-C03
Mechanic
Controller
110V or
220V
4 1000 45*40*87 0-135 S/S
Steel
DSH-A04
DSH-C04
Mechanic
Controller
110V or
220V
4 500+500 45*40*87 0-135 S/S
Steel
Mechanic
Controller
110V or
220V
8 1000 50*40*130 0-135 S/S
Steel
DSH-A09
DSH-C09
Mechanic
Controller
110V or
220V
8 500+500 50*40*130 0-135 S/S
Steel
All machine base on IPX0, Class I
Smoking Meat
Smoking meat can accomplish two things simultaneously: it can prepare meat for long term
storage and impart unique flavor profiles depending on the ingredients and methods used.
There are so many different recipes and methods that they cannot be adequately covered
in this manual.
We hope everybody like DIY your own taste and wonderful sausage
Important Safeguards
1. Read ALL of these instructions thoroughly before using.
2. Save these instructions for future reference.
3. Never leave your smokehouse unattended.
4. Never use your smokehouse indoors.
5. Close supervision is necessary when this smokehouse is used near children.
DSH-S08
DSH-C08
0-12h
0-12h
0-12h
0-12h
0-12h

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NOTE: This machine is not intended for use by children.
6. Smokehouses are major appliances and should only be used by a person that is
familiar with smoking procedures.
7. This smokehouse operates at 220V, 50Hz or 110 volt, 60Hz, 9 amps and should be
serviced only by a qualified electrician. Failure to do so may result in electrical shock,
bodily injury or property damage.
8. As with any electrical appliance, basic safety precautions should always be followed.
Your smokehouse is really a cooking utensil and needs your complete attention. It is
no different from using an oven, barbecue grill or frying pan at home. We all know
what can happen if they are left unattended for any length of time. Follow basic safety
precautions and enjoy your smokehouse.
9. To protect against electrical shock, do not immerse cord, plugs or heating element in
water or other liquid. Avoid using this smokehouse in the rain.
10. Unplug this smokehouse when not in use.
11. Unplug this smokehouse before cleaning or servicing.
12. Do not operate any appliance with a damaged cord or plug, after the appliance
mal-functions, or has been damaged in any manner.
13. Extreme caution must be used when moving any appliance. Do not move this smoke
house while operating.
14. If there are any questions about this appliance, contact the Manufacturer. .
Operating Instructions
Our smokehouses are about as simple to operate as your kitchen stove. The proper and
efficient operation of this smokehouse rests with you. This appliance is equipped with a
digital control and thermostat which has a probe located on the rear interior wall for
relaying accurate temperature readings. The digital thermostat has a range of 10°C (50°F)
to 90°C (200°F). The ideal temperature when smoking sausage is 73°FC (165°F). This
can be monitored by checking the thermometer
THE SMOKEHOUSE TEMPERATURE SHOULD NEVER EXCEED 76°C (170°F) AT ANY
TIME WHEN SMOKING MEATS.
ONLY OPERATE THIS APPLIANCE AFTER YOU HAVE READ AND UNDERSTAND THESE
INSTRUCTIONS. IF YOU HAVE ANY DOUBTS, CONTACT THE MANUFAC-TURER.

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Operating Instructions, cont’d
1. Fully open the damper located on the top of the smokehouse by turning the lever on
the damper stack. Preheat the smokehouse to 54°C (130° F) by pressing ON once,
Press SET TEMP once, when LED display is blinking use +/- Buttons to adjust to 54°C
(130°F), when acquired Press SET TEMP to lock in Temperature. Without Setting a
Timer, the heating element will not turn ON. To set a timer Press the SET TIME button
once, when LED display is blinking use +/- Buttons to select the duration of the Timer
(sug-gestion: Enter a slightly longer time than it will take to finish smoking process).
Monitor the inside temperature using the LED Control Display.
2. While you are waiting for the smokehouse to preheat, dampen the sawdust. Do not
soak it or get it too wet or it will create extra moisture that will condense on the inside
of the smokehouse. On the other hand, if it is too dry, it may create an open flame
which may scorch the meat and/or damage the smokehouse. There are three ways to
check if your sawdust has reached the proper dampness.
1. There should be no visible water collecting in the bottom of the sawdust pan,
2. All of the sawdust should now be a darker color
3. When you pick up a little more than a pinch of sawdust and squeeze it in your
fingers, water should not drip out. The amount of sawdust used greatly depends upon
individual taste. Using one full pan is a good place to start, but you can use more if you
desire a stronger taste. Set it aside for Step 4.
3. After approximately 15 minutes, place the product you will be smoking in the
smokehouse, close the door and let the product dry for 30-45 minutes at 54°C (130°
F).
4. Open the smokehouse door and carefully place the sawdust pan with sawdust in it.
5. (TIP: Pack the dampened sawdust in the pan and create a hole in the middle of
sawdust. This will help to keep the sawdust smoldering and create a heavy smudge.)
Close the door, leave the damper open and enter 68°C (155°F) on the smokehouse
control.
6. When you see smoke coming from the smokestack (this could take up to 10
minutes), lower the temperature to 60°C-63°C (140-145°F) and hold at this
temperature until the desired temperature is reached. Close the smokestack to 1/4
open (repeat Step 4 if smoke stops). Raise the temperature every 1 1/2 hours until

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the smokehouse temperature reaches 71° C-74° C (160-165° F). Hold at this
temperature until the internal temperature of the product you are smoking reaches
66°C (152°F).
7. When 66°C 152°F is reached, turn off the smokehouse and carefully remove sausage.
8. Shower with cold water until the internal temperature reaches 49°C (120°F)
9. Refrigerate sausage overnight. Product is now ready to eat or freeze.
NOTE: A separate temperature probe should be purchased to monitor the
internal tempera-ture of the meat.
Troubleshooting
What happens during the smoking process?
During the smoking process, smoke emits acids which cling to the meat and to the outside
layer of skin. This acid helps preserve the meat by preventing the growth of surface mold
and bacteria compounds.
How long does it take to smoke a sausage?
A 19 mm casing takes approximately 7 hours, a 32-35 mm casing takes
approximately 8 hours, a 3 1/2” synthetic casing may take up to 12 hours, and a ham can
take a couple of days.
Troubleshooting, cont’d
How do I know when the meat is smoked?
You can identify that your meat is fully smoked by the distinctive color that develops as a
result of the carbon compounds combining with the meat pigments. Also, the cures that are
used will give smoked meat a red color.
How do I use the sawdust or wood chips?
The sawdust or wood chips should be dampened, yet not soaked. Dampened
sawdust will burn for a longer period of time and will impart gentle flavors into the meat.
To dampen, place sawdust in a bucket or bowl and squirt with a water bottle. You should
mix the saw-dust as you add the water to make sure all of the sawdust is moistened.
Can I cold smoke with my smokehouse?
It all depends on what you mean by “cold smoke”. Cold smoking refers to a smoking process

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in which the heat source is in one area while the smoke is forced into another area where
the meat product is. In other words, the meat will have a smoked flavor, but will not be
exposed to heat. If you are referring to making sausage and keeping the tempera-ture
within the 76°C (170°F) area, then yes, this is what our smokehouses are designed for.
Smoking sausage is a slow process. The temperature of the smokehouse should be between
74°C (165°F) and 76°C 170°F. When the temperature rises higher, between 190 degrees
and 200 degrees, the fat breaks down, and over 93°C (200°F) you will melt the fat.
If you order Smoker generator, just use it, the temperature will not higher than 60°C.
Can I use liquid smoke and still use my smoker?
Yes, you can. Just add liquid smoke to your spices and mix with the meat. Then proceed to
use the smokehouse at the low temperatures as instructed.
Can I put more sausage in my smokehouse than suggested?
No. If overloaded, the time from start to finish will be greatly increased. Also, if the meat is
touching there will be discoloration where the smoke was not able to penetrate the meat.
Can I do BBQ Ribs in my smokehouse?
No. The Sausage Maker Smokers are made for the sole purpose of smoking meat and are
meant for temperatures no higher than 88°C (190°F). If the temperature
goes higher the fat melts, which can cause the heating element to burn out or may
cause a fire in the smoke-house itself.
Why was there liquid on the bottom of my smokehouse after smoking?
Your temperature was too high and it melted the fat in the meat. My sausage does not look
good, it is shriveled.
What do you think was the problem?
There could be several reasons for these results. The temperature may have risen too high
and either melted or repositioned the fat. Also, the sausage may not have been showered
with cold water immediately after it was finished smoking. Finally, the sausage casings may
not have been stuffed to their full capacity. Most of my sausage has a nice mahogany
color, but there are areas of white spots. Why? If the sausage was touching during smoking,

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the smoke was not able to penetrate that area, leaving a white spot after smoking.
There is no problem with your sausage.
Cleaning and Maintenance
Your smokehouse has been designed to give you years of trouble-free service,
provided that it is properly maintained. After each use, unplug the smokehouse and
allow it to cool. Do not try to clean it while it is still hot. Wipe it down with a good cleaner or
detergent. If possible, avoid scouring the surface as this will mar the finish and promote
sticking in sub-sequent uses. You can use cleaner that does a great job. If you have excessive
amounts of dripping or if there is liquid in the bottom of your smokehouse, it should be
cleaned up immediately.
Warranty
Hakka through its Distributors, warrants each new product sold by it to the initial user to be
free of defects in material and workmanship for a period of one year from the date of sale of
the equipment. With respect to the sale of spare parts, such warranty period shall be three
(3) months from the date of sale. Hakka will provide a new or repaired part, at its election,
in place of any part which is found upon inspection to be defective in material and
workmanship during the period described above. Purchaser must present proof of
purchase and purchase date at the time of exercising this warranty.
This warranty does not apply to failures occurring as a result of abuse, misuse, negligent
repairs, corrosion, erosion and normal wear and tear, alterations or modifications made to
the product without express written consent of Hakka or failure to follow the
recommended operating practices and maintenance procedures as provided in the products
operating and maintenance publications. The warranty provided herein does not apply to
equipment sold hereunder but manufactured by others as they are warranted by their
respective manufacturers directly to the user. This warranty is in lieu of all other
warranties (except of title) expressed or implied and there are no warranties of
merchantability or of fitness for a particular purpose.
Limitation of Liability
The remedies of the user set forth under the provisions outlined above are exclusive and

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the total liability of Hakka or its distributors with respect to this sale of the equipment and
service furnished hereunder, in connection with the performance or breach thereof, or
from the sale, delivery, installation, repair or technical direction covered by or furnished
under this sale, whether based on contract, warranty, negligence, indemnity, strict liability
or otherwise shall not exceed the purchase price of the unit of equipment upon which such
liability is based. Hakka and its Distributors shall in no event be liable to the user, any
suc-cessors in interest or any beneficiary or assignee relating to this sale for any
consequen-tial, incidental, indirect, special or punitive damages arising out of this sale for
any breach thereof, or any defects in, or failure of, or malfunction of the equipment under
this sale whether based upon loss of use, lost profits or revenue, interest, lost goodwill, work
stop-page, impairment of other goods, loss by reason of shutdown or non-operation,
increased expenses of operation, cost of purchase or replacement power claims of user or
customers of the user for service interruption whether or not such loss or damage is based
on contract, warranty, negligence, indemnity, strict liability or otherwise
MACHANIC CONTROL OPERATING INSTRUCTIONS
To connect wiring
1. Put thermometer to the hole so it can work fine, and fix it well in the middle position.
Single
Heating
Elements,
Single
switch
Two
Heating
Elements,
two switch

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2. Connect electric box plug to the smoker body box socket well.
Then screw the box to the smoker body well.
3. If your order come with smoker generator, just fix it to
4. the smoker body and plug on, switch on/off, you can control it.
To Working
1. Install the handles, put the woodchips to the trays or into generator trays , and the oil
drop pan to the smoker.
2. Power On, Power light will open
3. To set temperature
4. To set timer
5. Green light open, the smoker work.
6. Check door middle thermometer for the meat temperature.

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Specifications/Parts List
Electric Diagram( Smoker body and Generator)
1. S----Switch
2. KT----Timer
3. T1—Safty
Thermometer
4. T2--
-Temperatur
e Control
5. HL1—Power
indicator
6. HL2—Heatin
g indicator
7. EH—Heating
Element
1. FU----Fuse
2. M----Motor
3. EH—Heating
Element
4. S-- --Switch

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Great Sausage Recipes
Ingredients for 25 Lbs.:
1.2/3 cups salt
2.2 1/2 Tb. sugar
3.3 Tb. fresh garlic
4.2 1/2 Tb. coarse black pepper
5.2 1/2 Tb. marjoram
6.5 cups ice water
7.25 lbs. boneless pork butts
8.5 cups soy protein concentrate or
non-fat dry milk
9.5 tsp. Instacure No. 1 Grind all of the
pork butts through a 1/4” or 3/8” grinding
plate and place meat in the mixing
Dissolve all ingredients in water chilled to
4-5°C (38-40ºF). Wash the cavity of the
turkey very well and bring the internal
temperature of the turkey to 4-5°C
(38-40ºF) before placing into the brine.
Turkey should be submerged in the brine
for 4 days at 4-5°C (38-40ºF). Larger
turkeys should be cured for 5 days.
F) before placing in the cooler.
tub. Add all of the ingredients and mix well
until spices are evenly distributed. Deliver
to the stuffer and stuff into 38-42mm hog
casings. Then place the sausage on the
smokehouse sticks, spacing it properly.
To smoke the sausage, place it into a
preheated smokehouse at 54°C (130°F)
with dampers wide
open. Keep this temperature until the
casings are dry. Gradually increase the
temperature
of the smokehouse to 71-74°C (160-165°
F) with dampers 1/4 open. Apply heavy
smoke and keep in the smoker until the
internal temperature of the sausage
reaches 67°C (152°F). Remove from
the smokehouse and shower with cold tap
water until the internal temperature is
reduced
to 43°C (110°F). Allow the sausage to
hang at room temperature for about 30
minutes or until the desired bloom is
obtained. Place in a cooler at 4-5°C (38-40°
F) overnight.
Smoked Turkey
Brine Ingredients: 5 gallons water 1 ½ lbs.
powdered dextrose 2 lbs. salt 1 lb. Insta
Cure No. 1
Thoroughly wash the cured turkey with
cold water and place into a 54 ºC (130ºF)
preheated
smokehouse. Smoke at this temperature
for 1 hour with dampers wide open. Close
damper to ¼ open and apply smoke for 5
hours at 54 ºC (130ºF). Raise

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temperature to 140ºF and hold for 4
hours. Finally, raise temperature to 74ºC
(165ºF) and hold until an internal
temperature of 160ºF is obtained. Test the
temperature close to the ball-and-socket
joint of the thigh.
Remove the turkey from the smokehouse
and allow the internal temperature to drop
to 38 ºC (100º
Great Sausage Recipes and Meat Curing by
Rytek Kutas Smoked Venison Summer
Sausage
Ingredients for 10 Lbs.
1.2.5 Tb. Ground black pepper
2.¾ cup salt
3.2/3 cup powdered dextrose
4.5 tsp. Insta Cure No. 1
5.2 ½ Tb. Ground coriander
6.2 ½ tsp. ground ginger
7.2 ½ tsp. ground mustard
8.2 ½ tsp. garlic powder (optional)
9.1 cup corn syrup solids
10.20 lbs. lean venison or elk meat
11.5 lbs. regular pork trimmings
12.3 ¼ cup Fermento
Grind meat through 3/16” grinder plate
and pork trimmings through ¾” plate. Add
all ingredients and mix well. Pack into
curing tubs and hold in cooler for 2 days.
Regrind meat through 3/16” plate. Stuff
into 2 ½” – 2 ¾” x 24” beef middles.
Hang on smokesticks and dry at room
temperature for 4-5 hours. Place in
preheated 48-54°C (120-¬130°F)
smokehouse. Apply heavy smudge and
smoke for 3-4 hours until desired color is
obtained. Raise smokehouse to 74°C (165°
F) and cook until the internal temperature
of the sau¬sage reaches 63°C (145°F).
Shower in cold water until internal
temperature is reduced to 48°C (120°F).
Allow to hang at room temperature for 1-2
hours until desired bloom is obtained. Place
in 7°C (45°F) cooler for at least 24 hours.

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IMPORTANT WARRANTY INFORMATION!
Please fill out and return this warranty card immediately. Your warranty
cannot go into effect until we receive your registration.
First Name: _______________________ Initial Last Name: ____________________________
Street: _________________________________________ Apt.. No.: ___________________________
City: _________________________________ State Zip Code: _____________________________
Telephone: ____________________________ Fax (If Available): _______________________
Email Address: _____________________________________________________
Note: This registration is Void without purchase informtion.
Date of Purchase: _____________________________________________________________________
Where Purchased: _____________________________________________________________________
Month Day Year _______________________________________________________________________
Other:_________________________________________________ _____________________________
Name of Product ______________________________________________________________________
Item Number: ________________________________________________________________________
To Help us serve you better, please tell us a little about the reason you
purchased this item: This is for:
□Personal Use □Small Business □Camping □Other
(please describe)___________________________________________
Comments:
____________________________________________________________________________________________