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.
