Grizzly H6256 User manual

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.
3. Carefully open the smoker door and place
the sawdust pan (filled with sawdust) on the
heater element as shown in Figure 2.
4. When smoke begins to come out of the
smokestack, lower the temperature to 165–
170˚F. The internal temperature of the meat
needs to be at least 154˚F.
5. Smoke the sausages for at least eight
hours.
6. Turn the smoker OFF, and carefuly remove
the sausages.
7. Place the sausages into a refrigerator.
NOTE—All cook times and temperatures are
general and differ from meat types, fat content
and sausage size. Research credible sources
for techiniques and recipes before using your
smoker.
Cleaning & Sanitizing
1. Unplug the meat smoker!
2. Scrub the shelves, wooden dowels and saw-
dust pan with a sanitizing agent before and
after every use, then rinse, dry and return to
the smoker.
Figure 1. Model H6256 20lb. Meat Smoker.
Figure 2. Smoker door, smokestack, and
sawdust pan.
Smokestack Door
Sawdust
Pan
Always be as thorough as
possible when cleaning and
sanitizing components. Any
parts exposed to raw meat
may harbor or develop bacte-
ria causing illness or death.

3. Scrub the inside of the smoker with a sanitiz-
ing agent and wipe all grease and residue
buildup.
COPYRIGHT © SEPTEMBER, 2004 BY GRIZZLY INDUSTRIAL, INC. REVISED MARCH, 2006 (PC)
WARNING: NO PORTION OF THIS MANUAL MAY BE REPRODUCED IN ANY SHAPE
OR FORM WITHOUT THE WRITTEN APPROVAL OF GRIZZLY INDUSTRIAL, INC.
#CA6624 PRINTED IN CHINA
When cleaning with sanitiz-
ers, always follow the man-
ufacturer's recommenda-
tions. Never use products
that cause exposed surfac-
es to render meat unsafe
for consumption. Failure to
follow this warning may lead
to sickness or death!
1. DO NOT touch hot surfaces with bare
hands.
2. DO NOT put the cord, plug or heating
element in water or other liquid.
3. UNPLUG the smoker before cleaning &
sanitizing, and when not in use.
4. WAIT until the smoker has completely
cooled before removing components.
Model H6256 Parts List (Figure 3)
REF PART # DESCRIPTION
1 PH6256001 SMOKESTACK
2 PH6256002 CABINET
3 PH6256003 THERMOMETER
4 PH6256004 SAWDUST PAN
5 PH6256005 HEATER
6 PH6256006 HEATER BRACKET
7 PH6256007 CABINET BRACKET
8 PH6256008 POWER CORD
9 PH6256009 NUT
10 PH62560010 SCREW
11 PH62560011 WIRE SHELF
12 PH62560012 WOODEN DOWEL
13 PH62560013 TEMP SWITCH
Like all Grizzly products, the Model H6256 20 lb.
Meat Smoker is covered by a one year warranty.
Should any problems arise please call our cus-
tomer service center at [phone] or e-mail
us at [email protected].
1
2
3
4
5
6
8
9
7
13
10
11
12
Figure 3. Model H6256 parts breakdown.
Always fully cook/dehydrate/smoke all raw
meat products. Raw meat harbors bacteria
that causes illness or death.