Kinger Home SMOKEHOUSE User manual
Instruction Manual
DANGER
Failure to follow the Dangers, Warnings, and Cautions contained in this Owner’s Guide may result in serious bodily injury,
death, or fire, as well as damage to property.
Do not use indoors! This smoker is designed for outdoor
use only. If used indoors, toxic fumes will accumulate
and cause serious bodily injury or death.
Never use charcoal impregnated with charcoal lighter
fluid.
Do not add charcoal lighter fluid or charcoal impregnated
with charcoal lighter fluid to hot or warm coals.
Do not use lighter fluid, gasoline, alcohol, or other highly
volatile fluids to ignite or re-ignite charcoal.
Do not use or store lighter fluid, gasoline, alcohol, or
other highly volatile fluids within five feet of the smoker.
Do not leave infants, children, or pets unattended near a
hot smoker.
ATTENTION! This smoker will become very hot; do not
move it during operation.
Do not use this smoker within five feet of any
combustible material.
Do not use this smoker unless all parts are in place.
Do not remove ashes until all coals are completely
burned out and are fully extinguished.
Do not wear clothing with loose flowing sleeves while
lighting or using the smoker.
Do not use the smoker in high winds.
Keep the smoker in a level position at all times.
Combustion by-products produced when using this
product contain chemicals known to the state of
California to cause cancer, birth defects, or other
reproductive harm.
Remove the lid from the smoker while lighting charcoal
briquettes.
Always put charcoal on top of the charcoal grate and not
directly into the bottom bowl.
Never touch the cooking or charcoal grate, or the smoker,
to see if they are hot.
Barbecue mitts or hot pads should always be used to
protect hands while using the smoker or adjusting the
vents.
Use proper barbecue tools with long, heat-resistant
handles.
To extinguish the coals, place the lid on the smoker and
close all vents. Do not use water, since it will damage the
porcelain enamel finish.
To control flare-ups, place the lid on smoker. Do not use
water.
Handle and store hot electric starters carefully.
Keep electrical cords away from the hot surfaces of the
smoker. Route all electrical cords away from traffic areas.
Lining the bowl with aluminum foil will obstruct the air
flow.
Using sharp objects to clean the cooking grate or remove
ashes will damage the finish.
Using abrasive cleaners on the cooking grate or the
smoker itself will damage the finish.
Remove all debris from the bottom heat shield prior to
operating the smoker.
WARNING! Keep children and pets away.
Do not use smoker on any table.
www.kinger-home.com
Do not discard. This document contains important product information, warnings and cautions.
Note: Do not operate this smoker until you have read this owner’s guide.
GENERAL SAFETY
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GETTING SRTED
BEFORE LIGHTING
Do not use smoker on any table
K
Never use charcoal impregnated with charcoal lighter fluid.
Failure to follow this warning may result in serious bodily
injury, death, or fire, as well as damage to property.
LIGHTING INSTRUCTIONS
Never use charcoal impregnated with charcoal lighter fluid.
Failure to follow this warning may result in serious bodily injury, death, or fire, as well as
damage to property.
SMOKING INSTRUCTIONS
WARNING: Do not spill any water into the hot coals. This can
cause steam and ash to rise and could cause serious bodily injury or
death.
D) Pick up the lid by the handle, place it on top of the center section and open the vent on the lid.
E) The vents are used to regulate heat within the smoker. Opening vents increases temperature and
closing vents decreases temperature.
Temperature of 250 °F (121 °C) is ideal for most meats. Check the temperature every 15minutes and
open or close the bottom vents as needed until you achieve and maintain your target temperature.
External temperatures and location will affect how your smoker performs. Adjust your cooking times
accordingly.
WARNING: Always use protective mitts or gloves to protect hands and forearms. Failure to
follow this warning may result in serious bodily injury or death.
The water in the smoker is used to keep the temperature low. Check the water level every 3 – 4 hours. If
you notice the temperatures going up in the smoker, refill the pan with hot water.
Because raw meat is more porous than cooked meat it absorbs more wood smoke at the beginning of the
smoking process. To add more wood, open the side door and, using tongs, set the chips/chunks on top of
the burning coals, and then close the door. Make sure the vents on the bottom and top of the smoker are
partially open.
When smoking is completed, brush grates with a grill brush or crumpled aluminum foil to loosen any
debris and close all vents to extinguish the coals.
GETTING STARTED
COOKING TIPS
•Both cooking grates may be used for food at the same time. If only using one cooking grate, it is
recommended to use the top cooking grate for easier access to your food.
•Adding food to the smoker will decrease the temperature in the smoker; additional time may be
required.
•Always cook with the lid on the smoker.
•Resist the temptation to lift the lid during cooking. Each time the lid is removed, it will add 15 to 20
minutes to your cooking time.
•External temperatures and location will affect how your smoker performs. Adjust your cooking times
accordingly.
•When adding charcoal briquettes or wood chunks, check the water pan and add hot water as
necessary to fill the pan. Use the door on the front of the smoker to add charcoal or water. Always use
hot water to replenish the water pan.
•Smoking is truly an adventure. Experiment with various temperatures, woods, and meats. It is
recommended to Write down ingredients, wood amounts, combinations, and results so you can repeat
successes!
SMOKING GUIDE
Cooking times for beef are for the United States Department of Agriculture’s definition of
medium doneness unless otherwise noted. Cooking times listed are for foods that have
been completely thawed.
The cuts, thicknesses, weights, charcoal quantities and cooking times are meant to be
guidelines rather than hard and fast rules. Cooking times are affected by such factors as
altitude, wind, outside temperature, and desired doneness.
Different hardwoods will impart a variety of flavors. It is best to do some experimenting to
find the type of hardwood, or combination of hardwoods, that you like best. Start with the
lowest amount of wood chunks; more can be added to suit your own taste.
Experiment with different varieties of wood and amounts used.You can also add bay
leaves, garlic cloves, mint leaves, orange or lemon peel and various spices to charcoal
for added flavor. Keep a record of your experiments; it’s easy to forget what you did last
time.
WOOD TYPE CHARACTERISTICS FOOD MATCHES
Hickory Pungent, smoky, bacon-like flavor. Pork, chicken, beef, wild game, cheeses.
Pecan Rich and more subtle than hickory, but similar in taste.
Burns cool, so ideal for very low heat smoking.
Pork, chicken, lamb, fish, cheeses.
Mesquite Sweeter, more delicate flavor than hickory.
Tends to burn hot, so use carefully.
Most meats, especially beef. Most vegetables.
Alder Delicate flavor that enhances lighter meats. Salmon, swordfish, sturgeon, other fish.
Also good with chicken and pork.
Maple Mildly smoky, somewhat sweet flavor. Poultry, vegetables, ham.
Try mixing maple with corncobs for ham or bacon.
Cherry Slightly sweet, fruity smoke flavor. Poultry, game birds, pork.
Apple Slightly sweet but denser, fruity smoke flavor. Beef, poultry, game birds, pork (particularly ham).
Always avoid soft, resinous woods like pine, cedar, and aspen. WARNING: Never use wood that has been treated or exposed to chemicals.
POULTRY WEIGHT
CHARCOAL QUANTITY COOKING
TIME
WOOD
CHUNKS
INTERNAL TEMPERATURE /
DONENESS14.5" (37 CM)18.5" (47 CM) 22.5" (57 CM)
Chicken, whole 5 pounds 75 briquettes 100 briquettes 150 briquettes 2½ - 3½ hours 1 - 3 165 °F (74 °C) medium
Turkey, whole 8 - 12 pounds 75 briquettes 100 briquettes 150 briquettes 4 - 5 hours 2 - 4 165 °F (74 °C) medium
Turkey, whole 12 - 18 pounds 75 briquettes 100 briquettes 150 briquettes 8 - 10 hours 3 - 5 165 °F (74 °C) medium
Duck, whole 3 - 4 pounds 75 briquettes 100 briquettes 150 briquettes 2 - 2½ hours 3 - 4 180 °F (82 °C) medium
PORK WEIGHT
CHARCOAL QUANTITY COOKING
TIME
WOOD
CHUNKS
INTERNAL TEMPERATURE /
DONENESS14.5" (37 CM)18.5" (47 CM) 22.5" (57 CM)
Pork roast 4 - 8 pounds 75 briquettes 100 briquettes 150 briquettes 5 - 6 hours 3 - 5 170 °F (76 °C) well-done
Pork ribs Full grill 35 briquettes 50 briquettes 75 briquettes 4 - 6 hours 2 - 4 Meat begins to pull from bone
Ham, fresh whole 10 - 18 pounds 75 briquettes 100 briquettes 150 briquettes 8 - 12 hours 2 - 4 170 °F (76 °C) well-done
Pork shoulder 4 - 8 pounds 75 briquettes 100 briquettes 150 briquettes 8 - 12 hours 3 - 5 190 °F (88 °C) well-done
BEEF WEIGHT
CHARCOAL QUANTITY COOKING
TIME
WOOD
CHUNKS
INTERNAL TEMPERATURE /
DONENESS14.5" (37 CM)18.5" (47 CM) 22.5" (57 CM)
Beef brisket 5 - 6 pounds 75 briquettes 100 briquettes 150 briquettes 6 - 8 hours 3 - 5 190 °F (88 °C) well-done
Lamb roast,
venison 5 - 7 pounds 75 briquettes 100 briquettes 150 briquettes 5 - 6 hours 3 - 5 160 °F (71 °C) medium
Large cuts of game 7 - 9 pounds 75 briquettes 100 briquettes 150 briquettes 6 - 8 hours 3 - 5 170 °F (76 °C) well-done
Beef ribs Full grill 35 briquettes 50 briquettes 75 briquettes 6 - 7 hours 2 - 4 160 °F (71 °C) well-done
FISH WEIGHT
CHARCOAL QUANTITY COOKING
TIME
WOOD
CHUNKS
INTERNAL TEMPERATURE /
DONENESS14.5" (37 CM)18.5" (47 CM) 22.5" (57 CM)
Whole, small Full grill 35 briquettes 50 briquettes 75 briquettes 1 - 1½ hours 2 - 4 Flakes with fork
Whole, large 3 - 6 pounds 35 briquettes 50 briquettes 75 briquettes 3 - 4 hours 2 - 4 Flakes with fork
Lobster and shrimp Full grill 35 briquettes 50 briquettes 75 briquettes 1 hour 2 - 4 Firm and pink
FOOD SAFETY TIPS
•Wash your hands thoroughly with hot, soapy water before starting any meal
preparation and after handling fresh meat, fish, or poultry.
•Do not defrost meat, fish, or poultry at room temperature. Defrost meat in the
refrigerator.
•Never place cooked food on the same plate that raw food was on.
•All plates and cooking utensils that have come into contact with raw meat or fish
should be washed with hot, soapy water and rinsed.
EASY SMOKER CARE
Add years to the life of your smoker by giving it a thorough cleaning once a year.
It’s Easy To Do:
•Make sure the smoker is cool and coals are totally extinguished.
•Remove the cooking and charcoal grates.
•Remove ashes.
•Wash your smoker with a mild detergent and water. Rinse well with clear water and
wipe dry.
•It is not necessary to wash the cooking grate after each use. Simply loosen residue
with a grill brush or crumpled aluminum foil, then wipe off with paper towels.
TOTAL CHARCOAL CAPACITY (APPROXIMATE)
SMOKER DIAMETER CHARCOAL CHAMBER CAPACITY
14.5 inches (37 cm) 110 briquettes
18.5 inches (47 cm) 220 briquettes
22.5 inches (57 cm) 330 briquettes
HELPFUL HINTS
TROUBLESééeéHOOTING
PROBLEM CURE
Temperature keeps going higher even though bottom vents are closed. Check water level in water pan.Add hot water if level is low.
Temperature is too low. A) Open bottom vents.
B) Stir up the coals to dislodge the accumulated ash around the coals.
C) During longer periods of smoking, check coal levels every 3 – 4 hours and add
briquettes according to chart below:
SMOKER DIAMETER UNIT CHARCOAL BRIQUETTES
14.5 inches (37 cm) Add 8-10 briquettes
18.5 inches (47 cm) Add 12-14 briquettes
22.5 inches (57 cm) Add 18-20 briquettes
If problems cannot be corrected by using these methods, please contact the Customer Service Representative in your area using the contact information on our web
site.
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