Meco 5023 User manual

WATER SMOKER
ASSEMBLY AND OWNER’S MANUAL
03.1552.07 20110511
MODEL
5023
CHARCOAL
For the Ultimate
Flavor
Experience
CARBON MONOXIDE HAZARD
This appliance can produce carbon monoxide which has no odor. Using it in
an enclosed space can kill you. NEVER use this appliance in an enclosed
space such as a camper, tent, car or home. This appliance is not intended for
and should never be used as a heater.
FOR OUTDOOR HOUSEHOLD USE ONLY. NOT FOR COMMERCIAL USE.
Combustion by-products produced when using this product contain chemicals known to the State of
California tocause cancer, birth defects, or other reproductive harm.
This product contains chemicals known to the State of California tocause cancer and/or birth defects or
other reproductive harm.

MECO CORPORATION STRIVES TO BEAQUALITY SUPPLIER OF CONSUMER PRODUCTS. IF WE OMITTEDANY PARTS NEEDED FOR
ASSEMBLY, OR YOU NEED TROUBLESHOOTING INFORMATION, PLEASE CONTACT US USING OUR TOLL FREE NUMBER OR VISIT OUR
WEBSITE, WITH MANUALAND GRILL MODEL NUMBERAVAILABLE FOR REFERENCE. PLEASE RETAIN YOUR RECEIPT.
THANK YOU FOR PURCHASINGA MECO CORPORATION PRODUCT.
SAVE THESE INSTRUCTIONS.
CONSUMER SERVICE DEPARTMENT - MECO CORPORATION - 1500 INDUSTRIAL ROAD, GREENEVILLE, TN 37745 USA
For customer service visit our website at www.aussiegrills.com
or call 1-800-251-75588am - 5pm EST Mon-Fri FAX: [phone]
• This instruction manual contains important information necessary for the proper assembly and safe use
of this appliance. Failure to follow these instructions could result in death or serious injury.
• READ AND FOLLOW all Warnings and instructions carefully before assembly or use.
• DO NOT use this product for any other purpose than which it is intended.
• DO NOT store gasoline or other flammable vapors and liquids near this appliance.
• The use of alcohol, prescription or non-prescription drugs could impair the consumer’s ability to properly
assemble or safely operate this appliance.
• Keep this manual for future reference. SAVE THESE INSTRUCTIONS.
To reduce the risk of death, serious bodily injury or
property damage:
• DO NOT use charcoal for indoor cooking or
heating. Toxic carbon monoxide fumes may
accumulate and cause death.
• DO NOT use gasoline, kerosene, or alcohol
for igniting charcoal.
• DO NOT allow children or animals near appliance
or grilling area.
To reduce the risk of serious bodily injury or property
damage:
• DO NOT use “instant light” charcoal briquettes.
• Open the hood carefully when cooking.
The hot air and steam trapped inside can burn.
• Wear protective gloves when handling or
assembling parts that could have sharp edges.
• DO NOT move grill when in use or hot.
PARTS LIST
TOOLS NEEDED:
Phillips screwdriver, 3/8” open-end wrench or pliers.
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ASSEMBLY INSTRUCTIONS
STEP 1. Take all parts out of box and lay them on a
smooth, clean surface. Make sure you have all of the
parts listed in the Parts List.
Read manual instructions and Warnings before assembly
and use.
Do not dispose packaging until you have located all parts.
STEP 2. Turn Body Assembly upside down. Put Bolt (3)
through lower hole of Body and through lower hole in Leg
(4). Attach Lock Nut (5) but do not tighten. Put Bolt (6)
through next hole in Body and top hole in Leg. Attach
Lock Nut (5). Tighten both Bolts and Nuts completely.
Repeat for other two Legs around the Body.
STEP 3. Turn Body Assembly right-side up on Legs.
Attach Pan Bracket (7) with Bolt (3) through center hole in
Body. Attach Lock Nut (5) and tighten. Make sure long
side of Pan Bracket is toward bottom of Body.
Repeat for other two Pan Brackets around the Body.
STEP 4. Put Bolt (3) through top hole in Body and
through Grid Bracket (8). Make sure long side of Grid
Bracket is toward the bottom. Attach Lock Nut (5) and
tighten. Repeat for other two Grid Brackets.
STEP 5. Place Handle Bracket (9) over pair of holes at
top of Body. Attach with Bolts (3) and Nuts (5), tighten.
Place Wood Handle (10) inside Handle Bracket (9) and
attach with Screw (11) at two places. Repeat for Handle
Bracket and Handle on opposite side of Body.
STEP 6. Place Water/Charcoal Pan (12) inside Smoker
so round edge rests on Legs at bottom of Body.
STEP 7. Place other Water/Charcoal Pan (12) inside
Body so round edge rests on Pan Brackets (7) at center
of Body. Place a Cooking Grid (13) over Water Pan.
Place the other Cooking Grid on Grid Brackets (8) at top
of Body. Cooking Grid should rest on long side of Bracket.
STEP 8. Align bumps on Heat Indicator (14) with notches
in large hole in 5022 Hood (15) or 5023 Body (2). Insert
Heat Indicator into hole. Rotate it 1/4 turn until dial face is
straight up. Assist the turning with your other hand inside
the Hood or Body.
STEP 9. Place Handle Bracket (9) over the pair of holes
in the Hood (15 or 16). Attach with Bolt (3) and Lock Nut
(5) and tighten. Attach Wood Handle (10) to Handle
Bracket (9) with Wood Screw (11) and tighten.
STEP 10.
(Model 5022): Place Hood on top of Grid Brackets (8).
Hood should rest on upper short side of Grid Brackets.
(Model 5023): Place Hood within shoulder at top of Body.
YOU ARE NOW READY TO USE YOUR GRILL.
BUT FIRST READ AND UNDERSTAND
WARNINGS AND INSTRUCTIONS
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SMOKE COOKING
STEP 1. For easy clean up later, line the inside of the
Charcoal and Water pan with aluminum foil. Leave the
Charcoal Pan hole open so the charcoal will get air.
STEP 2. Remove Hood and Cooking Grids. Fill the Pan
with good quality charcoal briquettes (about 10 pounds).
STEP 3. Apply charcoal lighter fluid following the manufac-
turer’s instructions. Let the lighter fluid soak for approxi-
mately one minute.
• If using an electric fire starter DO NOT use lighter fluid
and follow electric starter manufacturer’s instructions.
STEP 4. Carefully light the charcoal and let it burn for 25 to
30 minutes or until briquettes are covered with a light gray
ash and a red glow is clearly visible.
To reduce the risk of death, serious bodily injury, or
property damage:
• Locate smoker in an open area, at least 10 feet away
from buildings, dry leaves, or brush.
• Always put smoker on a level surface.
• DO NOT use the smoker in a garage, breezeway,
carport, porch, deck, high traffic area, on or under
any surface that can catch fire.
• Cap lighter fluid and store a safe distance away.
• Let smoker and pan cool 48 hours before cleaning.
• If there is any type of fire that threatens either
personal safety or property, call the fire department.
STEP 5. When ready to cook, add wood chunks if you
wish, on top of the charcoal...use long handle tongs.
(See WOOD page 5).
STEP 6. Put the Water Pan in place and fill with water. Use
warm tap water. Recipes use various amounts of water,
and some recipes even use soda, beer, or wine!
STEP 7. Put the Cooking Grid in place. Arrange food in a
single layer with space between each piece. If double
cooking, always put the smaller meat on bottom Grid.
STEP 8. Put the Hood on the Body AFTER flames have
died down from lighting. Do Not lift the Hood except to
check for doneness; it will slow down the cooking. DO NOT
STIR CHARCOAL AFTER YOU START COOKING!
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To reduce the risk of death, serious bodily injury, or
property damage:
• Do not store additional charcoal or lighter fluid near
the smoker at any time.
• Store smoker and fuel out of the reach of children.
• Use protective gear such as barbecue mitts when
cooking and handling hood, grid, and other parts.
• Use barbecue mitts and long handle tongs to spread
out charcoal and when adding wood.
• Follow fuel manufacturer’s instructions regarding
use, care, and storage of fuel.

STEP 9. If cooking more than six hours, you may need to
add water or charcoal. Check both water level and charcoal
through the access door. Wear insulated mitts to lift the
door up to its open position.
If water is needed: use a metal ladle, baster, or watering
can with a long spout.
If charcoal is needed: add HOT charcoal by placing them
on the burning charcoal in grill. DO NOT TOSS THEM IN.
Do not stir up ashes, it may get onto your food.
To add HOT charcoal: start the additional charcoal in a
separate container, such as a chimney charcoal starter,
and add it after the charcoal has become covered with gray
ash, usually about 20 to 30 minutes.
To add wood chunks: add wet wood by placing the chunks
on top of hot charcoal using long handle tongs. DO NOT
TOSS THEM IN.
STEP 10. If you wish, use the juices in the water pan to
make gravy. Be sure to not let water splash on to hot char-
coal while cooking.
STEP 11. After cooking has finished, place hood on to
smoker and close vents and let the charcoal burn out.
Allow charcoal to cool 48 hours after cooking before you
take them out or clean smoker.
STEP 12. Always dump the ashes after each use and has
been cool 48 hours. Wash water pan and grid with hot suds
or in dishwasher.
FIRST TIME USE...
Remove manufacturing oils before cooking food on grill for
the first time, by operating the grill with approximately 1
pound of charcoal. Let the charcoal burn and completely
cool before your first cooking session. This will help clean
grill parts and remove odors, and season your grill.
Hardwood charcoal briquettes make the hottest, longest
lasting fire. Look for quality. Always close the unused
bags. Store charcoal in a dry place away from grill.
You can cover cook foods at temperatures similar to a
medium hot oven by cooking without water. Set up the grill
the same as you would for water smoking but omit the
water, and don’t add wood.
Remember: roasting times are much shorter than water
smoking times.
Smoked foods do look a little different from oven or grill
cooked foods, so your eye cannot always judge doneness.
Always be sure to insert the meat thermometer into the
meat so the tip is in the center of the largest muscle, away
from bone or fat.
A MEAT THERMOMETER IS THE ONLY SURE WAY TO
TELL IF FOOD IS COOKED THOROUGHLY.
CHARCOAL
WOOD
Smokehouse flavor comes from the wet or green wood that
you put on the glowing coals. If the wood isn’t wet or
green, it will burn instead of smoking. Use wood from
desiduous trees (they shed their leaves in winter) only. DO
NOT use wood from evergreen trees. Evergreens, such as
pine, are resinous and will ruin the flavor and appearance
of food. DO use hickory, apple, peach, pecan or other fruit
or nut tree. Mesquite wood is also good to use.
You can buy wood for smoking in several forms, usually in
chunks or chips. Chunks give the longest lasting smoke.
Soak the wood in a bowl of tap water overnight
(about 8 hours) before you place on to hot charcoal.
ROASTING/BAKING
STEAMING
BARBECUE
TEST FOR DONENESS
You can change your water smoker into a barbecue grill.
Set the Charcoal Pan on top of the lower Cooking Grid.
Light the charcoal as you normally would for smoke cook-
ing, and with less amount of charcoal. When ready to cook,
put the other Cooking Grid in the upper position. Now you
are ready to cook. Add wood if you want smoke flavor.
Regularly clean your water smoker between uses.
1. Cooking Grid...Use mild dish detergent and hot water
solution. A stiff brush may be helpful to remove heavy
grease deposits.
2. Water Pan...Use mild dish detergent and hot water solu-
tion. Rinse thoroughly.
3. Hood, Body, Bowl...Dampen a cloth in a hot water and
dish detergent solution. Wipe the inside and outside. You
do not have to remove all of the grease, some remaining
grease that burns during cooking helps season the grill.
If rust appears on your grill, clean the affected area with
steel wool. Touch up bare metal with a high heat paint
specified for barbecue grills on the Body or Bowl. Follow
paint manufacturer’s instructions for use.
You can cook foods with low, moist heat in you water
smoker. Just don’t add wood. You’ll get great cooking in the
same times as shown in the Cooking Chart, but there won’t
be any smoke flavor.
CLEANING
STORAGE
1. Rub a light coat of cooking oil on Grid and wrap with foil.
2. Store charcoal and lighter fluid away from the grill.
3. Place a grill cover over the grill, and store the smoker
outside in a clean, dry area.
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