Iron Chef ICK01000 User manual

Iron Chef Kitchen Smokers
Instruction Manual
For Models: ICK01000, ICK01100, ICK0200, ICK0210

Congratulations on the purchase of your Iron Chef Kitchen Smoker. You're on your way to smoking delicious meats! Read and
understand this instruction manual and store it in a safe place for future reference. Iron Chef Kitchen Smokers is not responsible
for the results of careless and dangerous operation of Iron Chef Kitchen smokers or any other Iron Chef Kitchen accessories.
Failure to follow this instruction manual will cause all warranties to be null and void. Before you start using your Iron Chef
Kitchen Smoker, read this instruction manual to learn and know how to use your appliance. Remember, the key to success for
delicious smoked meats are knowing how to use your Iron Chef Kitchen Smoker, making sure you use fresh meat, and following
the recipe's directions for the temperature and time to cook your meat.
If you have any questions not covered in this manual, email Iron Chef Kitchen Customer Service at
[email protected].
WARNING:
Read and understand this instruction manual before you begin. This
appliance is for household use only. Keep this appliance and any part
thereof, including the cord and plug, away from any water or liquid (Death
or injury could occur). Keep children away from this appliance. Do not
climb on top of this appliance. Wheels should not be installed if the smoker
is on top of a shelf, table, or cart.
IMPORTANT SAFEGUARDS:
Read and understand this instruction manual before you begin. Know and
understand your appliance. Extreme caution must be used when handling
your smoker. The smoker, grease, and food can get hot and cause burns or
serious injuries. Always use extreme caution and protective safety
equipment, such as goggles and gloves that are safety rated to handle hot
temperatures when handling the smoker and food. Do not leave the smoker
unsupervised when the smoker is hot and the door is open. Always turn the
smoker to the off and unplug the smoker prior to cleaning. Allow the
smoker to cool down before cleaning, adding parts, or removing parts.

SMOKER CONTENTS:
POWERING UP
Check the contents of the smoker. Please see the table above to see what items your Iron Chef Kitchen Smoker includes. Make sure to
remove all packing materials from the inside of the smoker as well as all the accessories. Make sure to remove the card board covering the
thermostat that is located towards the back center of the smoker. When setting up you smoker, make sure to pick an area that is well-
ventilated, dry, and sheltered from the rain, snow, or sprinkler system. To protect your smoker when not in use, you can purchase an Iron
Chef Kitchen smoke cover from IronChefKitchen.org.
STARTING UP
Your Iron Chef Smoker uses a 350 watt/ 700 watt heating system that uses 120V AC power. Plug the power cord into a 3 prong, 120V
receptacle that is protected by a 15 amp rated breaker or fuse. Note that if you use an extension cord, a long extension cord or a light duty
extension cord, the heating element may be reduced.
CARE FOR YOUR SMOKER:
Clean your smoker after every use. Prior to cleaning your smoker, make
sure your smoker has cooled down before removing the foil and grease pan.
Once the smoker has cooled down, store the smoker indoors. A smoker
cover is available for purchase for extra protection. The smoker should
always be unplugged when not in use. Keep out of reach of children.
Service should always be performed by an authorized service representative.
Model Number Includes
ICK01000 2 GrillRacks, 1 Smoke Wood Box, 1 Drip Pan, 4 Wheels
ICK01100 2 GrillRacks, 1 Smoke Wood Box, 1 Drip Pan, 4 Wheels
ICK02000
3 GrillRacks, 1 Seafood GrillRack, 1 Smoke Wood Box, 1 Drip Pan, 4 Wheels
ICK02100
3 GrillRacks, 1 Seafood GrillRack, 1 Smoke Wood Box, 1 Drip Pan, 4 Wheels

PREPARING YOUR SMOKER
Before using your smoker to cook for the first time, you need to season the inside of your smoker. Take out the wood box and fill the wood
box with 8 ounces of wood (never use more than 8 ounces of wood or this will make your food taste bitter). Place the lid back on the wood
box and make sure to put the wood box back into the smoker.
Turn the temperature on the smoker to 215°F. Allow the smoker to cook empty for a minimum of 4 hours. Make sure to not open
the door. This will season the inside of you smoker.
GETTING READY TO SMOKE MEAT
You can use almost any type of hard wood in your smoker. Most of these woods can be purchased at your local grocery store.
The most common types of wood used to smoke foods are hickory, maple, apple, cherry, pecan, mesquite, alder, peach, pear, and
grape vines. DO NOT SOAK THE WOOD! ALWAYS USE DRY WOOD!
Below is a list of different types of smoking woods and a description of their flavor and food compatibility
Wood
Flavor
Food Compatibility
Alder
Light and sweet to provide a smooth, smoky flavor
Chicken, pork, salmon, swordfish,
sturgeon, and other fish
Apple
Sweet and stronger fruity smoke flavor.
Beef, poultry, game birds, pork
(particularly ham). Can mix with apple
and oak wood.
Cherry
Light sweet and fruity smoky flavor
Chicken, game birds, pork. Can mix with
apple and oak wood.
Grape Vines
Fruity, but distinct smell
Turkey, chicken, beef
Hickory
Strong and smoky with bacon type flavor
Chicken, beef, pork, wild game, cheese.
Can mix with oak wood.
Maple
Light, smoky taste with a hint of sweetness
Pork (especially ham), poultry, vegetables
Mesquite
Sweet, distinct flavor used commonly for Southwest and
Beef, chicken, pork, fish, lamb, wild

Texas barbeques
game, and most vegetables
Oak
Medium smoky flavor
Beef, wild game, pork, chicken. Can mix
with apple, cherry, or hickory.
Peach
Light sweet taste with a strong wood flavor
Poultry, game birds, pork
Pear
Light sweet taste with a strong wood flavor
Poultry, game birds, pork
Pecan
Sweet and nutty. Similar to hickory but not as strong.
Provides a rich flavor. Burns at a lower temperature –
works well for smoking foods at lower heat
Chicken, fish, lamb, pork, cheese. Can
mix with oak wood.
Internal Temperature for Smoking Meat (All temperatures states in Farenheit)
Meat type
Rare
Medium-Rare
Medium
Well-Done
Beef
120°F
130°F-135°F
140°F-145°F
160°F+
Lamb
135°F
140°F-145°F
160°F
165°F+
Poultry
Cook all poultry at 170°F. Poultry is don when the juices run clear
Pork
Not applicable
Not applicable
160°F
170°F
WARNING: Never use construction lumber or wood meant to build furniture. These types of wood can be treated with chemical
and can cause sickness and destroy your smoker.
Remember to not use more than 8 ounces of wood. The wood box must always be closed and placed back in the smoker in the
proper position.
Use aluminum foil to line the bottom of the smoker. Punch a hole in the foil through the drain hole. This allows the drippings to
drain out. Use the drip pan to catch any meat drippings by putting it under the drain hole.
CAUTION! IF THE DRAIN IS CLOGGED, IT CAN CAUSE GREASE TO COLLECT ON THE SMOKER FLOOR AND
THIS CAN CAUSE A FIRE.

For easy clean up, you can also lint the wood box lid with aluminum foil. Always discard used foil after smoking food and use
new foil for each use.
The wood box must always be properly placed in the smoker whether you are using wood or not using wood. You can use your
smoker as a slow cooker or to keep foods warm.
Please see below for the cooking capacity of your smoker.
Make sure that you do not load your smoker with more than the stated food capacity. The meat must be kept 1/2” from the back
and sides of the smoker walls. DO NOT PREHEAT THE SMOKER! After you have put the food in the smoker, close and latch
the door. and lock the door. Turn the control knob to the temperature you want. It will take about 20-60 minutes for the smoker
to heat up, depending on the how much food you are cooking and the starting temperature of the food
It is not necessary to preheat the smoker as long as you follow the recipe's recommended time and temperature as long as the
recipe does not call for a temperature over 250ºF. If a higher temperature is required by the recipe, increase the time. Use a
temperature probe to check the internal temperature of the food.
Model Number Description FoodCapacity
ICK01000 IronChefStainless SteelJunior Smoker 25 pounds (Approximate)
ICK01100 25 pounds (Approximate)
ICK02000 IronChefStainless SteelDeluxe Smoker 40 pounds (Approximate)
ICK02100 40 pounds (Approximate)
IronChefCamo Junior Smoker
IronChefCamo Deluxe Smoker
CAUTION:
Do not leave the smoker unattended when in operation and the door is open! Serious
injury can occur. After you are finished with using your smoker, unplug it. Allow
enough time for the wood box to cool down before emptying the contents. Use
caution as contents of the wood box can be hot. When removing the wood box from
the smoker, use water to douse the content. Also use caution when handling the ashes
as they can be hot. Hot ashes should be doused with water and completely cooled
down. Do not disposed hot ashes in your trash can as this can cause a fire.

MAINTENANCE:
A well maintained smoker is one that is clean but also has a protective coating. Always clean out ashes, loose scale and grease,
and any food build up but you do not want to scrub the smoker. If you need to clean the smoker completely –make sure to re-
season it before using. You want to keep the metal surface oily and smoky –this will protect your smoker from rusting. Do not
remove the seasoning from the walls of the smoker. For best results from your smoker, the seasonings should be left on the walls
of the smoker. Remove the shelves and the side rails and these can be cleaned by putting them in the dishwasher or hand wash.
OUR GUARANTEE:
Iron Chef Kitchen Smoker wants you to be happy with your purchase. Please contact us for any questions or comments.
Iron Chef Kitchen Smoker
[email protected]
Printing August, 2011
©2009 E.O.Metal Products Manufacturing LLC
All rights reserved. This book or any part thereof may not be reproduced in any form without the written permission from E.O.
Metal Products Manufacturing LLC.
Visit our website at www. IronChefSmoker.com