J&R MANUFACTURING 250R-FS Operation manual

J&R MANUFACTURING, INC.[phone] (Texas)
820 W. Kearney, Suite B [phone] (All 50 States & Canada)
P. O. Box 850522 [phone] (Parts & Service)
Mesquite, TX 75185-0522 [phone] (Fax)
SMOKE-MASTER
250R-FS
THE LITTLE RED
SMOKEHOUSE
250FS & 250 FSE
OPERATIONS AND

SERVICE MA
NUAL
CE VERSION

SN _______________

Original (English Language) Instructions
SMOKE-MASTER
Model 250R-FS
THE LITTLE RED
SMOKEHOUSE
Model 250FSE
OPERATIONS AND SERVICE
MANUAL
CE Version
MANUFACTURED BY:
J & R MANUFACTURING, INC.
820-B West Kearney
Mesquite, Texas
USA Rev. 08-18

WARNINGS!
Disposal of Ashes
Ashes should be placed in a metal container with a tight-fitting lid. J&R offers
ash carts suitable for this purpose. The closed container of ashes should be
placed on a noncombustible floor or on the ground, well away from all
combustible materials, pending final disposal. If the ashes are disposed of by
burial in soil or otherwise locally dispersed, they should be retained in the closed
container until all cinders have thoroughly cooled.
Creosote – Formation and Need for Removal –
When wood is burned slowly, it produces tar and other organic vapors, which
combine with expelled moisture to form creosote. The creosote vapors condense
in the relatively cool chimney flue of a slow-burning fire. As a result, creosote
residue accumulates on the flue lining. When ignited this creosote makes an
extremely hot fire. The chimney connector and chimney should be inspected at
least twice monthly to determine if a creosote buildup has occurred. If creosote
has accumulated it should be removed to reduce the risk of a chimney fire.
Dedicated flue
If this unit is to be directly vented (no exhaust hood) do not connect to a flue
serving another appliance.
DANGER-Risk of Fire or Explosion
Do not burn garbage, gasoline, drain oil or other flammable liquids
WARNING-Risk of Fire
Do not operate with flue draft exceeding 0.03 in. water column.
Do not operate with fuel loading or ash removal doors open.
Do not store fuel or other combustible material within marked
installation clearances.
Inspect and clean flues and chimney regularly
CAUTION-Hot Surfaces
Keep children away
Do not touch during operation
Maximum draft 0.03 in. water column
If the pit stops (lights go off, etc.) and the front door feels excessively
hot to the touch, DO NOT OPEN THE PIT, as there may be a grease
fire inside. The pit will automatically resume operation when it cools
down. Open the doors only after it cools down.
NEVER OPEN A PIT DOOR UNTIL THE PIT HAS BEEN SWITCHED
TO EVAC FOR AT LEAST 60 SECONDS.

EU DECLARATION
OF CONFORMITY
No.:
DC rev 02122018
Manufacturer:
Company name:
J&R Manufacturing, Inc.
Address:
820-B West Kearney
Mesquite
Texas
75149
United States
Authorized
Representative
I
Person
authorized
to
compile the
Technical File (IF ANY,
OTHERWISE DELETE
THIS SECTION):
Company name:
Alura Group
B.V.
Address:
Zwolsestraat
156
2587WB The Hague
Netherlands
This declaration
of conformity is issued
under the
sole responsibility of the manufacturer.
Object(s) of the
declaration:
250 Series Smoker
Models
250F5E;
250RFS
The
object of the
declaration described
above is in conformity
with the
relevant Community
harmonization
legislation:
Directive 2014/35/EU
of the European
Parliament and of
the Council of 26 Februaty 2014
on
the
harmoni5ation of the
laws of
the
Member States
relating to the
making available on the market
of electrical
equipment designed
for use
within
certain
voltage
limits (in short
“the Low Voltage Directive”
or “the Low Voltage
Equipment
Directive
‘2
Directive
2014/30/EU of 26
Februaty 2014 on the
harmonisation
of the laws of
the Member States relating
to
electromagnetic
compatibility (recast)
(in short referred
to as
“the
EMC
Directive
‘2
References to the
relevant harmonised
standards
used or
references
to the specifications
in relation to
which
conformity is declared:
EN
1672-2: 2005+A1:2009
EN
60204-1:2006,
EN
60204-1:2006/A1:2009,
EN
60204-1:2006/A
C:2010
EN-IEC
60335-2-36:2002,
EN-IEC
60335-2-36:2002/A11:2002
Additional
information:
Signed for
and on
behalf
of J&R
Manufacturing,
Inc.
Mesquite,
Txas.
USA
Michael
Higgins
.. (Signature)
February 12, 2018

MODELS 250R-FS, 250 FS, 250 FSE ..............................................
INSTALLATION INSTRUCTIONS ..................................................... 2
DESIGN .........................................................................................
MODEL 250 NOMENCLATURE AND IMAGES
CONTENTS
1
5
OPERATIONAL SEQUENCING ........................................................ 6
OPERATING PROCEDURES............................................................. 7
MAINTENANCE AND CLEANING..................................................... 11
TIMER INSTRUCTIONS ...................................................................13
TROUBLESHOOTING...................................................................... 14
................................. 17
TIMER INSTRUCTIONS .................................................................... 39
ELECTRICAL DRAWINGS............................................................... 31
THERMOSTAT INSTRUCTIONS ......................................................35
WARRANTY.................................................................................... 42
WOOD SOURCE ............................................................................ 43

MODELS 250 R-FS; 250 FSE
These machines are solid-fuel fired meat smokers. They are intended to cook and smoke
meat from the raw state to the fully cooked state. They are intended to be used in indoors-
commercial settings, such as restaurants, institutions, and catering kitchens.
The operation of these units is identical.
The difference is that the 250 R-FS is physically larger,
The electrical heating elements are always mounted in the convection fan
air stream at the top of the units. The heater elements are controlled by
either the primary or secondary thermostat but will only operate if the
Heater Element Switch on the control panel is energized.
Page 1 of 43

2. Move unit into position.
1. Your unit will be shipped fully assembled. It can be handled with a
4000 pound capacity forklift. Uncrate and inspect for concealed
shipping damage. Install the casters (packed inside the unit).
INSTALLATION INSTRUCTIONS
Floor: Unit to be installed on a non-combustible floor
3. Vent according to venting instructions on the following pages.
5. Electrical
The unit will require 220 Volt, 19 Amp, 50/60Hz single-phase service.
Directly wire the unit, making the field connections inside the junction
box provided. Supply circuit requires two conductors plus a
completely de-energize all components of the machine.
(PE) ground (L1, L2, PE). A two pole, 20-amp breaker is required. Turn the
circuit breaker off and tag it whenever servicing as this is the only way to
4. Clearances: (in cm.) From Any Combustibles:
Above Top From Front From Back From Sides From Chimney
Of Casing Connector
30.5 122 15 2.5 46
Page 2 of 43

Venting Requirements
Our barbecue ovens are listed under multiple standards, including U.L. 737 (Fireplace
Stoves), U.L. 2162 (Commercial Wood-Fired Baking Ovens), and U.L. 391 (Solid-Fuel
and Combination-Fuel Central and Supplementary Furnaces. These listing provide two
alternatives for exhausting our units: direct venting and exhaust hood venting.
In all cases, it is imperative to obtain the approval of the AHJ (Authority Having
Jurisdiction). This will typically be the mechanical inspection department of the
local municipality’s building inspection division and/or the local fire marshal.
Our listings under U.L. 737 and U.L. 391 permit direct venting and the
ventilation standard cited in each is NFPA 211 (Standard for Chimneys,
Fireplaces, Vents, and Solid-Fuel Burning Appliances). All of our enclosed
ovens are designed to be vented via a smokestack (chimney) with natural draft.
All models incorporate smoke-control (bypass) mechanisms to contain smoke
spillage when the oven doors or firebox doors are opened.
In all cases in which combustible construction is present, a factory-built Type
HT chimney is required (refer to NFPA 211 6.3.1.2 and U.L. 103). Examples of
such chimneys would be Selkirk “Ultra-Temp” and DuraVent “DuraTech”.
Option One: Direct Venting
provide ventilation and combustion air supply to allow proper combustion of
fuel, chimney draft, and maintenance of safe temperatures… where buildings
are so tight that normal infiltration does not provide the necessary air, outside
air shall be introduced.”
Option Two: Exhaust Hood Venting
U.L. 2162 cites NFPA 96 (Standard for Ventilation Control and Fire Protection
If no combustible construction is present (examples: exterior installations or
installations in which the oven is faced into a non-combustible exterior wall
and the chimney is either uncovered or covered with a non-combustible
weather covering), then a single wall metal chimney (Figure 5B)is acceptable
if approved by the AHJ.
Combustion Air
Make sure adequate combustion air is available. Excerpt from NFPA 211 12.3:
“Solid-fuel burning devices shall be installed in a location and manner so as to
provide ventilation and combustion air supply to allow proper combustion of
fuel, chimney draft, and maintenance of safe temperatures… where buildings
are so tight that normal infiltration does not provide the necessary air, outside
air shall be introduced.”
Page 3 of 43
The building air balance is very important to the proper operation of your pit. The
design requires an unimpeded flow of combustion air into the firebox and an
unimpeded exhaust flow from the chimney connector to the the building exterior,
whether the unit is directly vented or vented via an exhaust hood.
Air Balance

Combustion Air
Make sure adequate combustion air is available. Excerpt from NFPA 211 12.3:
“Solid-fuel burning devices shall be installed in a location and manner so as to
for Commercial Cooking Operations) as its ventilation standard. While NFPA
96 allows direct ventilation with factory-built grease ducts or properly
constructed welded ducts (with fire-rated enclosures), it also permits the
exhaust hood ventilation option for our units.
Option Two: Exhaust Hood Venting
U.L. 2162 cites NFPA 96 (Standard for Ventilation Control and Fire Protection
Page 4 of 43
It is very important that the filter bank be located toward the rear of
the unit (near the chimney connector).
Notes :
1. Exhaust volume should be determined by the exhaust hood
manufacturer based on their products listing and local code requirements.
States such as California, Oregon, Washington, and Connecticut all have
code driven maximum exhaust volumes for specific equipment. For
example: California mandates that solid fuel exhaust hoods for a wall
mounted application can use NO MORE than 385 cfm/lf for solid fuel.
2. Spark arrestor type filters are required.
3. Hoods serving solid fuel equipment must be dedicated to solid fuel
only (no gas or electric) with their own dedicated fire protection system.
Refer to the specifications from the 2009 (or later) International Mechanical
Code Section 507.13.1 (Extra Heavy Duty Cooking Appliances, Single
Canopy, 700 CFM per linear foot of hood). Wall- mounted hoods will
require less volume (550 CFM per linear foot).

DESIGN
TEMPERATURE CONTROL:
A thermostat activates and controls the combustion air supply to the
firebox and the exhaust from the pit through the flue damper. If the unit
is equipped with an electrical heating element, the thermostat also
controls it.
HEAT FLOW:
Heat and smoke flow through refractory lined flues into the cooking
chamber and are circulated by a convection fan system.
EVACUATION SYSTEM:
Turning the EVAC switch on opens a damper to directly vent the
firebox, opens exit dampers from the oven, and opens a fresh air supply
damper at the top of the oven as the smoke is evacuated from the
cooking chamber into the stack. Evacuation should be in 45 seconds to
2 minutes, depending on the net draft at the chimney connector (this
depends on the air balance in the building).
EVAC OR STACK FAN:
A jet blower fan maintains a draft in the stack and pulls fresh
ambient air into the stack to mix with the exhaust from the pit.
HIGH-LIMIT PROTECTION:
All dampers are closed and fans (except the cabinet cooling fans) are
shut off if the temperature in the cooking chamber reaches 450° (reset is
automatic upon cool down).
POWER INTERRUPTION PROTECTION:
Upon loss of power, all dampers close and the temperature will begin
to drop.
GREASE HANDLING:
Grease is held in the sump in the bottom (coolest) part of the oven
and is drained by opening a valve located behind an access door adjacent
to the firebox.

Page 5 of 43

OPERATIONAL SEQUENCING
COOK MODE:
Convection fan and EVAC fan are on. The primary (operator
adjustable) thermostat energizes and is in control. When this thermostat
requires additional temperature (sensed inside oven) to satisfy the set
point, its contacts close thereby energizing the flue damper motor (item
16) and the combustion air delay timer (item 13A). This causes the flue
damper (item 18) the EVAC dampers (item 17), the firebox bypass
damper (item 19), and the fresh air damper (item 20) to open. After a 90
second delay, the combustion air damper motor (item 13) is energized
(thus opening the combustion air damper (item 14)) and the combustion
air fan (item 12) is energized, while the firebox bypass damper, the EVAC
dampers and the fresh air damper close. This 90-second delay occurs on
every cycle of the thermostat. When the thermostat set point is satisfied,
the thermostat contacts open resulting in the flue damper closing, the
combustion air damper closing, and the combustion air motor (fan) de-
energizing.
EVAC MODE:
The convection fan is off. The EVAC fan is on. The flue damper motor
is energized and the flue damper opens. The EVAC damper motor is
energized thus opening four dampers: two EVAC dampers (item 17), the
fresh air damper (item 20), and the firebox bypass damper (item 19). The
thermostats remain energized in this mode so that this mode can be
used in starting the fire (see the operating procedures section of this
manual). This mode is also used to vent the smoke from the unit prior to
opening the door.
COOK AND HOLD MODE:
The only difference between this mode and the “cook” mode is that
temperature control is shifted away from the primary thermostat to a
preset secondary (or “hold”) thermostat after the operator set timer on
the instrument panel counts down to zero. Then the temperature control
reverts to the secondary thermostat and all other aspects of the “cook”
mode are in operation.
HI-TEMP MODE:
If the oven temperature reaches 450 degrees all fans (except the
cabinet cooling fans) de-energize and all dampers close. When the
temperature falls below 450 degrees normal operations resume.
ELECTRICAL ELEMENTS:
The pit incorporates an electrical heating element in the oven which is
energized whenever the control thermostat calls for a temperature rise as
long as the “Element” switch is on. Turning the “Element” switch off only
deactivates the element, leaving the wood burning temperature controls
operational.
Page 6 of 43

OPERATING PROCEDURES
1. STARTING THE FIRE.
(Caution: Use only small quantities of green wood except for fire starting).
NEVER USE CHARCOAL LIGHTING FLUID, GASOLINE, OR OTHER
VOLATILE FUELS TO START THE FIRE.
a. Manual Fire Starting WITH COLD PIT – no coals in firebox.
1. Use solid (safe) fire-starting blocks along with two small dry
pieces of wood and a couple of logs (use 6” diameter x 24” long
green hardwood in the firebox. As an alternative to the starter
blocks, use kindling.
2. Set Cooking Thermostat at desired temperature.
3. Select the “EVAC” position on the selector switch.
4. Light starter block or paper with match and close firebox door.
5. After about 10 minutes turn the “EVAC” switch off and the
“Cook” switch on (on “EVAC”, the oven will not begin warming
because the heat will be bypassed up the stack).
b. Manual Fire Starting – Coals Remaining in Firebox.
1. Shovel out dead ashes as required.
2. Set cooking thermostat at desired temperature.
3. Select the EVAC position on the selector switch.
4. Stir up live coals and place one or more small logs on the coals.
Close the firebox door.
5. Add more wood as needed to establish a good fire.
6. See above, Starting The Fire, a. 5.
2. LOADING THE MEAT.
2. Turn on EVAC switch and wait at least 60 seconds before
opening door. This will allow most of the smoke to be cleared
from oven interior.
3. The unit is equipped with 10 pull out racks (shelves). Place meat
on racks – it may be necessary to remove some of the racks to fit
the product height – being careful to leave space at sides, front
and between the meat to allow good heat and smoke circulation.
4. Close door and latch. Turn off EVAC switch and turn on Cook
switch. Be sure to set the temperature indicator (red arrow) at
your desired cooking temperature (see 3 Cook Operation and 4
Cook and Hold Operation).
b. Model 250R-FS Smoke-Master. Same procedure as 1 through 4 above,
except this unit has seven racks instead of ten.
a. Model 250FSELittle Red Smokehouse.
1. Turn thermostat all the way down.
Page 7 of 43

3. “COOK” OPERATION.
a. Set the Selector switch in the “Cook” position and set the thermostat
to the desired cooking temperature. If the unit is equipped with an
electric heating element turn HTR ELEM on as desired.
a. Set the timer to the desired cooking time (see detailed
instructions about timer).
b. Turn the Selector switch to the “Cook and Hold” position.
c. After the cooking time has elapsed, temperature control
switches to an internal, preset, “hold” thermostat until
the Selector switch is changed. The “hold” temperature
is approximately 145 degrees. NOTE: The timer dial
does not move as it counts down. When the timer
indicator light is flashing, it is counting down. When this
light stops flashing, it has completed its countdown.
b. Evacuate – turn the thermostat all the way down, turn the EVAC
switch on and wait at least 60 seconds before opening doors.
Remember to turn off EVAC switch and reset thermostat to resume
normal cooking. Always EVAC & Wait before opening doors.
Page 8 of 43
combustion air system to activate, regenerating the fire; this reduces the
potential for smoke spillage and/or flash-backs, as the hot fuel seeks
fresh oxygen).
(using the following procedure will minimize the smoke that can billow
out of the fire box when opening the firebox door to check the condition
of the fire or to add new logs to the existing fire).
c) Open the firebox door slowly. To avoid gasket damage, make sure the door
is open fully.
d) Add wood as required. Remove any embers that may have rolled out on to
door frame bottom lip to avoid gasket damage.
e) Close the door, return the thermostat to the cooking
temperature (set point).
(allows time for the
a. It is best not to open the doors interrupting the cooking process any
more often than necessary. However, during the “get acquainted”
process of learning your pit, you will probably inspect the meat more
often. Remember you lose heat and moisture each time the door is
opened.
a) Turn the thermostat UP, above set point. Do this always.
b) Wait approx. 2 mins before opening firebox door. Do this always.
4. “COOK AND HOLD” OPERATION.
5. INSPECTION OF MEAT.
6. INSPECTION OF FIREBOX DURING COOKING

Drain after every cooking to
a. Daily.
1. Drain grease as often as needed.
prevent a fire hazard.
2. Clean racks.
3. Wipe down exterior of pit (including firebox door) using a mild
soap or detergent on wet cloth.
4. Clean any carbon build-up around the firebox door.
5. Place excess ashes in a fire-safe, closed container such as a
J&R Mfg. ash cart. Ashes can start fires (example: dumster
fires) several days after removing them from the firebox.
Page 9 of 43
b. Weekly or Bi-Weekly.
1. Remove oven racks and apply oven cleaner to the interior
surfaces of the unit and wipe off. Be sure that all the oven
cleaner has been removed with clear water after cleaning.
2. We recommend that foil or plastic be placed on the floor in front
of pit when cleaning oven door and firebox door.
the pit (if your pit is equipped with this option).
c. Monthly:
CAUTION:Turn off and tag breaker to prevent the convection
fan or elements from being energized.
d. Annually:
Grease that collects in the bottom of the cooking chamber should
be drained by threading the grease drain extension nipple onto the
drain valve fitting and draining the grease into a suitable
receptacle.
This grease should be stored in a closed barrel. Usually a company
that buys and sells used grease will furnish a barrel.
Racks can be pulled out to access and remove the meat.
8. HANDLING OF RENDERED GREASE.
7. REMOVAL OF MEAT.
9. CLEANING OF PIT.
3. Clean the build-up on inside of firebox door.
4. Be very careful not to damage the electrical element in the top of
Remove the convection fan cowling from the ceiling of the oven
and thoroughly clean ceiling, cowling, and fan impeller.
Remove all rear inspection panels and clean the rear damper
areas and stack plenum. Inspect and clean smokestack as
required. Remove all interior baffles (at inside rear of oven) and
clean.

Page 10 of 43
a. This pit is equipped with a safety thermostat control that will close
dampers, deactivate fans, etc. if the interior oven temperature
reaches 450 degrees.
10. HIGH TEMPERATURE PROTECTION.
11. TROUBLESHOOTING.
Refer first to the Service Manual and then call our Service
Department at (972)-289-0801 if further assistance is required.
b. If the pit stops (lights go off, etc.) and the front door feels excessively
hot to the touch, DO NOT OPEN THE PIT as there may be a grease
fire inside. The pit will automatically resume operation when it cools
down. Open the doors after it cools down.

Page 11 of 43
f. A DIRTY PIT IS A HAZARD. DRY WOOD CAN BE A
HAZARD, ESPECIALLY IF TOO MUCH IS USED (IT BURNS TOO
RAPIDLY TO CONTROL PROPERLY). NEVER OPEN A PIT DOOR
UNTIL IT HAS BEEN SWITCHED TO EVAC FOR AT LEAST 60
SECONDS. FLASHBACKS CAN OCCUR OTHERWISE. THE USE
OF DRY WOOD CAN BUILD UP VOLATILE GASES IN THE PIT AND
CAN ACTUALLY CAUSE SUDDEN PRESSURE INCREASES, WHICH
CAN FORCE MEAT DOORS OR FIREBOX DOORS OPEN.
e. Refer to Cleaning (above) and DO IT!
d. Always disconnect the pit electrically before servicing
or
cleaning.
c. Never allow exterior of pit near the top or the top itself to get
wet. This will void all warranties and could severely damage
the pit.
b. Keep grease drained.
a. Keep pit clean.
CAUTIONS.
12. COOKING TIMES AND TEMPERATURE.
a. The Barbecue Recipe Book gives times and temperatures for non-
convection ovens.
b. This unit is a Convection Oven and consequently cooks faster than
ordinary ovens.
c. We recommend that you cook as follows:
PRODUCT TEMPERATURE TIME
1. Spareribs 250° 1 ½ hours
2. Loin (Baby-back) Ribs 250° 1 hour
3. Chicken Halves 250° 1 ½ hours
4. Beef Brisket 185° 11 hours
5. Prime Rib 250° 4 hours

Door Gaskets
The firebox door gasket and the oven door gasket should be smoke-tight.
To stop smoke leaks, you may need to shim the hinge side, the latch side, or
both. You may also need to “thicken” the gasketing by using additional
(allow 4 hours to cure before closing the door) RTV silicone between the
gasket and the body of the unit. Paper check the gasket seal by placing a
long strip of paper between the gasket and the unit body so that the paper
extends outside the door. Close and latch the door. Pull the paper toward
you. It should be very resistant to your effort. If it seems loose, further
adjust the door or the gasket thickness.
Page 12 of 43
Inspect the interior of the firebox. Repair as required any damaged
refractory.
Inspect and lubricate as needed the damper linkages.
Inspect and lubricate the combustion air linkages. Clean the combustion
air damper (14), and the combustion air inlet elbow (13B). Inspect the
combustion air damper gasket (13C).
Remove the roof cover. Clean carbon from top components. Remove the
cover (20A) over the fresh air damper (20). Inspect, clean and repair/replace
as needed the fresh air inlet damper (20) and gasket.
Inside the oven, remove the convection cowling (25) by removing the two
“T” bolts (25A) and lifting the cowling off the rear clips. Then remove the
EVAC outlet baffles (28), the oven heat outlet baffle (29), and the oven heat
inlet baffle (30). Inspect and clean all areas behind these parts. Reinstall
the parts.
Remove the rear upper exterior skin panel. Remove the bolts that secure
the hinged access cover (22) over the rear dampers and open the cover. For
older models remove the rear EVAC and Flue access plate and the rear
firebox damper access plate. Clean all the exposed cavities. Inspect and
clean, as needed, the flue beneath the firebox bypass damper (19). To
inspect this flue the damper will have to be in the open position. Either turn
the unit to the EVAC setting or disconnect the firebox damper linkage and
reconnect after inspection. Inspect and repair/replace as needed the
damper gaskets associated with the EVAC dampers (17), the flue damper
(18), and the firebox damper.
ANNUALLY:
The interior fan cowling area should be cleaned. Remove the convection
cowling (25), clean, and reinstall. Clean the convection fan impeller (26) at
the same time.
MONTHLY:
PREVENTIVE MAINTENANCE – CLEANING
GENERAL MAINTENANCE