Ginnys 749121 User manual

INDOOR ELECTRIC SMOKER
User Guide
Item: 749121
Ginnys.com • 800-544-1590
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

BRAND

TABLE OF CONTENTS
Important Safeguards 3
Electrical Safety and Specicaons 4
Get to Know Your Smoker 5
How to Operate 6-11
Cleaning & Care 11
Recipes 12-19
Warranty 20
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Thank you for purchasing a Ginny’s Brand Electric
Smoker. If you love smoked food, you just made
a great purchase! Now you can easily and quickly
smoke food right on your kitchen countertop! From
salmon to ribs to cheese and veggies — this lile
smoker will not dissappoint. Enjoy!
2Ginnys.com 800-544-1590
____________________________________________________________
____________________________________________________________

IMPORTANT SAFEGUARDS
READ CAREFULLY BEFORE USING AND SAVE THESE INSTRUCTIONS!
• FOR HOUSEHOLD USE ONLY. Do not use this appliance for other than its
intended use.
• REMOVE all packaging materials and labels before rst use.
• WASH all removable parts before rst use. See Cleaning & Care.
• A SHORT CORD is provided to reduce the hazards resulng from
entanglement or tripping. Do not drape the cord over the counter or
tabletop, where it can be pulled on or tripped over. Never wrap the cord
ghtly around the appliance, as this could cause the cord to fray or
break.
• We do not recommend using an extension cord with this appliance.
However, IF AN EXTENSION CORD IS USED, the marked electrical rang
should be at least as great as the electrical rang of this appliance.
• CLOSE SUPERVISION is necessary when using this appliance near
CHILDREN.
• A re may occur if this appliance is used near FLAMMABLE MATERIALS,
including curtains, towels, walls, etc. Do not place any paper, plasc, or
other non-food items in the appliance. Do not place the appliance or its
cord on or near a heated surface, or in a heated oven.
• This appliance should always be used on a STABLE, DRY, HEAT-RESISTANT
SURFACE. Do not use near water.
• Do not use an accessory or aachment not recommended by Ginny’s, as
this may cause injury, or damage the appliance.
• Always use OVEN MITTS when handling hot food or appliances. Do not
aempt to move an appliance when it is hot, or has hot contents.
• Do not use outdoors.
• Turn OFF AND UNPLUG this appliance when not in use.
• NO SERVICEABLE PARTS INSIDE THIS APPLIANCE.
• DO NOT USE AN APPLIANCE WITH A DAMAGED CORD OR PLUG, OR
AFTER THE APPLIANCE MALFUNCTIONS, OR HAS BEEN DAMAGED IN ANY
MANNER.
• Do not smoke/cook food directly in the cooking pot! Always place food
on rack(s).
• DRY wood chips are recommended.
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ELECTRICAL SAFETY
SPECIFICATIONS
This appliance is equipped with a three-prong grounding plug. This is a
safety feature to reduce the risk of electrical shock. Using an extension
cord is not recommended with this appliance. It is recommended that
an electrical outlet serving ONLY this appliance be used. This outlet must
be properly installed and grounded. If you have any quesons about the
grounding or electrical instrucons, contact a qualied electrician. Do not
aempt to modify the plug in any way. Ginny’s cannot accept any liability
for damage or injury resulng from failure to observe these safety
procedures.
POWER RATING 500 W, 120 V, 60 Hz
CORD LENGTH 36”
DIMENSIONS 18” L x 11 3/4” W x 11 1/2” H
MODEL MC95-S50
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GET TO KNOW YOUR SMOKER
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1. Control Panel
2. Base with Cooking Pot
3. Base Handles (2)
4. Lid and Lid Handle
5. Vent Plug
6. Lid Gasket
7. Charring Cup and Lid
8. Base Rack
9. Rack (2)
10. Heang Element (boom
center of Cooking Pot,
not shown)
2
7
1
36
5
4
8
9

HOW TO OPERATE
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WARNING:Always use this smoker in a well venlated area —
preferably near an open window or an outside-vented stove hood. Do not
use near a smoke detector or smoke alarm. The smoking process can be
stopped at any me by pressing the STOP buon.
1. Plug the cord into an outlet. The display will show “--:--”.
2. Posion the charring cup around the heang element. Place wood
chips around the element in the charring cup. If cooking:
a. up to 2 hours, ll the cup about half full.
b. between 2-4 hours, ll the charring cup.
3. Place the lid on the charring cup. Add the base rack to the smoker.
4. Place the food on the rack(s).
5. Put the lid on the smoker (ensure the vent is plugged and the gasket
is sealed around the rim), and set the desired smoking me by
pressing HOT SMOKE, then TIMER. The display will count up 0:01 -
2:00 (hold the TIMER buon down for rapid increase).
6. Press START to begin cooking. The display won’t start counng down
unl the smoker heats up (may take a few minutes). The smoker may
emit a lile smoke as the cooking process goes on — this is normal.
Try not to open the lid to check on your food, as this will allow smoke
to escape.
7. When the cooking/smoking me has elapsed, 3 beeps will sound and
the smoker will turn o. Remove the lid. If cooking meat, ALWAYS
check for doneness with a meat thermometer (see table on page 7).
Add more me if needed using HOT SMOKE.
8. While wearing oven mis, remove the food from the cooker by liing
out the rack(s). Unplug the smoker.
(connued on page 7)
Cooks the food while smoking. The temperature of the
smoker will reach 248°F. Hot smoking can tenderize a
tough cut of meat, but because the surface of the meat
is being dried out, the smoke avor does not
penetrate far beyond the surface. Hot smoked meats
can be brined, marinated, or have a rub applied to help
maintain moisture through the smoking process.

HOW TO OPERATE
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Beef Brisket 190-200°F
Beef Roast 190-200°F
Beef Ribs 190-200°F
Beef Country Style Ribs 175-180°F
Beef Meatloaf/Burger 160°F
Beef Steak 135°F (med. rare)
Beef Prime Rib 130-135°F (med. rare)
Pork Bu Roast (for pulled pork) 205°F
Pork Ribs 180-185°F
Pork Tenderloin 145°F
Whole Chicken 165°F
Chicken Legs/Wings/Thighs 165°F
Turkey Breast 165°F
Turkey Legs 175-180°F
Salmon Fillet 145°F
Tilapia Fillet 145°F
Whole Trout 145°F
Oysters done when edges curl
Shrimp done when curled to “C”
Hotdogs 175-180°F
Food Internal Temperature
When smoking meat, the smoking me is not as important as the
internal temperature of the meat. You will nd that this Ginny’s
smoker works much faster than tradional smoking methods.
Please monitor temperatures closely to avoid undercooked or
overcooked food!

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HOW TO OPERATE
1. Plug the cord into an outlet. The display will show “--:--”.
2. Posion the charring cup around the heang element. Place wood
chips around the element in the charring cup. If cooking:
a. up to 2 hours, ll the cup about half full.
b. between 2-4 hours, ll the charring cup.
3. Place the lid on the charring cup. Add the base rack to the smoker.
4. Place the food on the rack(s).
5. Put the lid on the smoker (ensure the vent is plugged and the gasket
is sealed around the rim), and set the desired smoking me by
pressing COLD SMOKE, then TIMER. The display will count up 0:01 -
2:00 (hold the TIMER buon down for rapid increase).
6. Press START to begin cooking. The display won’t start counng down
unl the smoker heats up (may take a few minutes). The smoker may
emit a lile smoke as the cooking process goes on — this is normal.
Try not to open the lid to check on your food, as this will allow smoke
to escape.
7. When the smoking me has elapsed, 3 beeps will sound and the
smoker will turn o. Remove the lid. (Add more me if needed using
COLD SMOKE.)
8. While wearing oven mis, remove the food from the smoker by liing
out the rack(s). Unplug the smoker.
(connued on page 9)
Smokes food that is already cooked, or you will cook
later. The temperature of the smoker will reach 140°F.
Cold smoking will completely permeate the food with
smoky avor, but does not dry out the surface of the
food. Cold smoking does not cook foods.

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HOW TO OPERATE
Garlic Head (slice the top o) ¾-1 hour
Mushrooms ½ hour
Nuts ½ hour
Onion (halved) ½-1 hour
Sea Salt 1-2 hours
Tofu (drained and pressed) 1-1½ hours
Tomato (halved) ½- 1 hour
Food Cold Smoking Time
The possibilies are unlimited for cold smoking foods. The table
below shows some of the foods we tried. Times may vary
depending on thickness of the food or the wood chips you use.
It is ne to put small items, or items that may drip, on aluminum foil
on top of the rack(s) in the smoker.

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HOW TO OPERATE
1. Plug the cord into an outlet. The display will show “--:--”.
2. Posion the charring cup around the heang element. Place wood
chips around the element in the charring cup. If cooking:
a. up to 2 hours, ll the cup about half full.
b. between 2-4 hours, ll the charring cup.
3. Place the lid on the charring cup. Add the base rack to the smoker.
4. Place the food on the rack(s).
5. Put the lid on the smoker (ensure the vent is plugged and the gasket
is sealed around the rim), and set the desired smoking me by
pressing COMBINE SMOKE, then TIMER. The display will count up
0:30- 4:00 (hold the TIMER buon down for rapid increase).
Cold smokes the food rst (to permeate with smoky
avor), then hot smokes the food (to cook and seal in
the avor). Recommended for larger cuts of meat.
6. Press START to begin cooking. The display won’t start counng down
unl the smoker heats up (may take a few minutes). The smoker may
emit a lile smoke as the cooking process goes on — this is normal.
Try not to open the lid to check on your food, as this will allow smoke
to escape.
7. When the cooking/smoking me has elapsed, 3 beeps will sound and
the smoker will turn o. Remove the lid. If cooking meat, ALWAYS
check for doneness with a meat thermometer. (Add more me if
needed using HOT SMOKE.)
8. While wearing oven mis, remove the food from the cooker by liing
out the rack(s). Unplug the smoker.
(connued on page 11)

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CLEANING & CARE
1. Turn o and unplug the smoker.
2. Always allow the appliance to cool completely before cleaning.
3. Remove the gasket from the lid and hand wash both in hot, soapy water.
Dry completely and reassemble the lid and gasket.
4. Remove the rack(s). Remove the charring cover and cup.
5. Remove the wood chips. Always soak the chips in water before
discarding to avoid a re hazard.
6. Soak the rack(s), charring cover and charring cup in hot, soapy water
to remove grease build-up. Wash and dry. These items are also
dishwasher safe.
7. Use a so cloth, sponge or rubber spatula to remove any stuck-on food
or residue in the pot. Use a paper towel to wipe out excess grease.
8. Wash the pot with hot, soapy water, using a so cloth. Rinse and dry.
Do not place in dishwasher, or immerse in water. Do not use abrasive
brushes or pads, or harsh cleaning soluons.
9. Wipe the exterior with a damp cloth.
10. Ensure all parts are dried thoroughly before reassembling and using
this smoker.
:30 :12 :18
1:00 :24 :36
1:30 :36 :54
2:00 :48 1:12
2:30 1:00 1:30
3:00 1:12 1:48
3:30 1:24 2:06
4:00 1:36 2:24
Combine Smoke Time Cold Smoke Time Hot Smoke Time
HOW TO OPERATE
The table below shows the breakdown between cold and hot
smoke mes when COMBINE SMOKE is selected:

RECIPES
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
I used pre-made naan bread for my crust – it t really well in the smoker and
made a nice, rusc crust. However, if you do not have that available locally,
you may also use at bread, French bread or even a torlla for the crust. Feel
free to experiment with your toppings – the combinaons are endless!
1-2 t. pesto 4-5 Kalamata olives, chopped
1 small pre-made crust ½ Roma tomato, sliced thin
1 t. onion, minced ½ c. mozzarella, shredded
small handful of baby greens, chopped mesquite or hickory wood chips
1. Brush the pesto onto the top of the crust using a pastry brush.
2. Spread on the onion and greens, olives and tomatoes. Top with the
cheese.
3. When ready to smoke, ll the charring cup about halfway with dry
woodchips and add the cover. Put the rack in the smoker, add the pizza
and lid.
4. HOT SMOKE for 15-20 minutes or unl the cheese is nicely melted.
5. Serve hot.
Serves 1-2

RECIPES
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
3-4 lb. pork shoulder roast ½ t. pepper
1 qt. apple juice 1 T. paprika
2 T. sugar 1 ½ t. onion powder
¼ c. brown sugar 1 ½ t. garlic powder
2 T. salt hickory wood chips
1. Place pork in a pot or bowl and cover with the apple juice.
2. In a small bowl, mix remaining ingredients except the wood chips. Sr
well – this will make your “rub” and “brine”. Divide in half. Add one half to
the bowl of apple juice and roast, and retain the other half in a covered
container.
3. Flip the roast a few mes to sr up the brine. Cover and refrigerate 8
hours or overnight.
4. When ready to smoke, ll the charring cup full with dry hickory chips and
add the cover. Put the rack in the smoker.
5. Remove the roast from the brine and dry with a paper towel. Liberally pat
on the remaining rub to cover the roast. Place the roast on the rack in the
smoker and cover with the lid.
6. COMBINE SMOKE for 4 hours (about 1 ½ hours on cold, then 2 ½ hours on
hot). When done, the roast should have an internal temperature of 205°F.
If it needs to cook longer, set HOT SMOKE for 15-30 more minutes.
7. Using oven mis, remove the rack with the roast. It should be tender and
falling apart. Let rest for at least 10 minutes before shredding with two
forks on a plaer or cung board.
8. Serve on buns with mustard or barbeque sauce.
Serves 6-8

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RECIPES

3 c. apple juice ¼ t. sage
¼ c. salt 1 T. garlic, minced
¼ c. sugar 2-3 lb. boneless turkey breast
¼ c. apple cider vinegar hickory wood chips
¼ t. thyme
1. Mix the rst 7 ingredients in a medium bowl and sr well to make brine.
Add the turkey. If needed, add a lile water so the brine completely
covers the turkey.
2. Cover the bowl and refrigerate 8 hours or overnight.
3. When ready to smoke, place the dry chips in the charring cup (ll the cup
full) and cover. Add the rack to the smoker.
4. Remove the turkey from the brine and pat dry with paper towels. Place
the turkey on the rack. Put on the lid and cook on COMBINE SMOKE for 2½
hours (about 1 hour on cold and 1 ½ hours on hot), unl internal
temperature reaches 165° F. If the meat needs to cook longer, set HOT
SMOKE for 10-15 more minutes.
5. When nished, remove the turkey breast by liing it o the rack with 2
forks. Place it on a cung board and wrap it in foil for 15 minutes before
slicing.
Serves 4-6

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RECIPES

4 lb. pork ribs 1 T. pepper
3 T. salt 1 T. paprika
1 T. sugar 1 T. onion powder
2 T. brown sugar 1 T. garlic powder
1 T. ground cumin mesquite wood chips
1 T. chili powder ¼ c. barbeque sauce (or more to taste)
1. If there is a thin membrane on one side of the ribs, peel up a corner, and
using a paper towel to grip, pull the membrane o and discard. Cut the
meat into pieces about 3-4 ribs wide so they will t easily in the smoker
(they’ll also be easier to serve this way).
2. In a small bowl, mix remaining ingredients except the wood chips and
barbeque sauce. Sr well – this is your “rub”.
3. Pat the ribs with water, then with the rub. Coat all sides well and place
in a shallow dish. Cover the meat ghtly with plasc wrap and refrigerate
8 hours or overnight.
4. When ready to smoke, ll the charring cup full with dry mesquite chips
and add the cover. Put the rack in the smoker.
5. Do NOT rinse the ribs. Place them on the rack - you should use at least
two racks to t all the ribs in the smoker – make sure there is space
between the racks for the smoke to circulate well. Cover with the lid.
6. COMBINE SMOKE for 4 hours (about 1 ½ hours on cold, then 2 ½ hours
on hot). When done, the meat should be pulling away from the bones
and have an internal temperature of 180°F. If the meat needs to cook
longer, set HOT SMOKE for 10-15 more minutes.
7. Using oven mis, remove the rack with the ribs.
8. Serve with barbeque sauce and lots of napkins.
Serves 2-4

RECIPES
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
mesquite wood chips ¼ c. onion, minced
2 c. red, seedless grapes 1 ½ c. mayonnaise
2 c. walnuts, chopped salt & pepper
3 c. chicken, cooked and chopped
1. Fill the smoker charring cup about half full with dry wood chips and cover.
Place the rack in the smoker.
2. Put aluminum foil on the rack and add the grapes. Place a second rack in
the smoker, with foil, and add the walnuts. Cover and COLD SMOKE for ½
hour.
3. When smoking is nished remove the nuts and grapes. Slice the grapes in
half.
4. In a large bowl, combine all ingredients and sr to blend. Salt & pepper to
taste.
5. Serve on buns or over leafy greens.
Makes about 7 cups

We experimented with a few dierent cheeses, and did see some melng,
so do not expect your block of cheese to come out smoked and perfectly
square. We had the most luck with semi-hard cheeses like Gruyere and
Gouda. Bleu cheese held up remarkably well also. Even when we did see
some melng (cheddar and Fonna), the end result was sll delicious!
1. Fill the smoker charring cup about half full with dry hickory or mesquite
wood chips and cover. Place the rack in the smoker.
2. Put aluminum foil on the rack and add room-temperature cheese. (Use 2
racks, if needed.) Cover and COLD SMOKE for ½ - 1 hour.
3. When smoking is nished remove the cheese. Blot dry with paper towels
and wrap ghtly in plasc wrap. Refrigerate for at least 24 hours to get the
best, smoky avor.

RECIPES
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
mesquite wood chips 1 c. cilantro, stemmed
6 Roma tomatoes, halved and seeded ¼ t. ground cumin
½ large sweet onion, halved and peeled juice from half a lime
1 large jalapeno, halved and seeded salt & pepper
1. Fill the smoker charring cup about half full with dry wood chips and cover.
Place the rack in the smoker.
2. Put aluminum foil on the rack and add the tomatoes. Place a second rack
in the smoker and add the onion and jalapeno. Cover and COLD SMOKE
for ½ hour.
3. When smoking is nished remove the tomatoes, onion and pepper with
tongs.
4. With a food processor, pulse the tomatoes and onion. Add the pepper and
cilantro and pulse unl desired consistency is reached. Sr in the cumin
and juice. Add salt & pepper to taste.
5. Serve with torlla chips, or use as a taco topping.
Makes about 2 cups

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RECIPES

mesquite or hickory wood chips
5 lb. whole chicken
salt & pepper
1. Fill the smoker charring cup about half full with dry wood chips and cover.
Place the rack in the smoker.
2. Pat the chicken dry, inside and out, with paper towels. Sprinkle generously
with salt and pepper.
3. Cover and HOT SMOKE for 1-1½ hours (unl meat temperature reaches
165°F).
4. When smoking is nished remove the chicken using 2 forks. Cover loosely
with aluminum foil and let chicken rest for 1/2 hour before serving.
Serves 4

1 lb. salmon llets, cut into 4 pieces 1 T. pepper
2 c. water ¼ c. salt
2 T. sugar mesquite or hickory wood chips
1 T. garlic powder
1. Place all ingredients in a shallow dish (add a lile more water if needed to
cover the salmon). Flip the llets a few mes to mix the brine. Refrigerate
for 2 hours.
2. Fill the charring cup about half full with wood chips and cover. Place the
rack in the smoker.
3. Remove the salmon from the brine and pat dry. Place the llets on the
rack, cover and HOT SMOKE for 45-60 minutes, or unl internal
temperature reaches 145°F. Add a few more minutes if needed.
4. When done, remove the salmon with a spatula and serve hot or cold with
crackers.
Serves 2-4

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RECIPES

4 ears of corn salt & pepper
2 T. buer, soened chili powder
1 T. lemon juice hickory or mesquite wood chips
1. Peel back the leaves (but do not pull o) and remove the silk from each
ear of corn.
2. In a small bowl, mix the buer and juice. Add the salt, pepper and chili
powder to taste. Sr well unl blended. Spread this mixture on the corn
and fold the leaves back to cover. Use twine or rubber bands to secure
the leaves, if needed.
3. Soak corn 1 hour in water in the refrigerator.
4. Fill the smoker charring cup about half full with dry wood chips and
cover. Place the rack in the smoker.
5. Remove the corn from the water and pat outside dry with a towel.
Discard the rubber bands or twine.
6. Cover and HOT SMOKE for 1 hour. When smoking is nished, remove the
corn with tongs and let rest for 10 minutes.
7. Peel back the leaves and serve. Enjoy!
Serves 4

WARRANTY
Ginny’s warrants this product free from defects in material and
workmanship for one year from provable date of purchase.
Within this warranty period, Ginny’s will repair or replace, at its opon,
defecve parts at no charge, provided the product is returned, freight
prepaid with proof of purchase to Ginny’s. Allow 2-4 weeks for return
shipping.
This warranty does not cover improper installaon, misuse, abuse or neglect
on part of the owner. Warranty is also invalid in any case that the product is
taken apart or serviced by an unauthorized service staon.
This warranty gives you specic legal rights and they may vary from
state to state.
THE FOREGOING WARRANTIES ARE IN LIEU OF ALL OTHER WARRANTIES AND
CONDITIONS, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO THOSE
OF MERCHANTIBILITY OR FITNESS FOR A PARTICULAR PURPOSE.
Ginny’s, Inc.
1112 7th Avenue
Monroe, WI 53566
Customer Service: 800-544-1590
8:00 a.m. to Midnight CST, Monday through Friday
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