5
Technical Specications
Operation
Before You Smoke, Brine: Curing, brining, is needed to preserve food. It can also be used to flavour individual
taste with sugars, wines, herbs and spices. Favour injectors will allow the flavour to be absorbed directly into
the meat. Brines help prevent spoilage, moisturize the meat and insert flavour which adds to the smoke flavor.
Marinades can be used to flavour and tenderize the product. Add the marinade prior to smoking the meat.
Soak the meat in the marinade (it can also be added to the bag) and bag overnight in the refrigerator.
Additional Flavour: After the brining or marinating you can add rub for extra flavour on the surface of the food.
Use vegetable oil, or a basting spray so the rub can stick onto the product.
While you are waiting for the smokehouse to preheat, dampen the sawdust. Do not soak it or get it too wet as
it will create extra moisture that will condense on the inside of the smokehouse. On the other hand, if it is too
dry, it may create an open flame which may scorch the meat and/or damage the smokehouse. There are three
ways to check if your sawdust has reached the proper dampness:
1. There should be no visible water collecting in the bottom of the sawdust pan,
2. All of the sawdust should be a darker color,
3. When you pick up a little more than a pinch of sawdust and squeeze it in your ngers, water should not drip
out. The amount of sawdust used greatly depends upon individual taste. Using one full pan is a good place
to start.
1. Preheating:
• To pre-heat smokehouse close the vent and wait until it reaches about 190°F.
2. Load the meat into the smokehouse.
3. Be advised when the smoker is at 190°F it will drop to 120°F-130°F when it is fully loaded and the door is
closed.
4. Drying:
• Keep the door closed and dry the meat for 30-45 minutes.
5. Sawdust pan:
• Open the smoker door and carefully place the sawdust pan with sawdust in it.
6. Smokestack:
• When there is smoke coming from the smokestack, it’s time to lower the temperature to 140-145°F and
hold at this temperature. Close the vent to 1/4 of fully open.
7. Raise the temperature every 1 - 1.5 hours until the smoker temperature is at 160-165°F. Hold at this
temperature and keep the internal temperature of your smoking product at 152°F until meat is fully cooked.
Capacity: The country smoker will handle 20 lbs of sausage using 35-38mm casings and has the capacity of
smoking 2 hams and 2 pork shoulders at one time.
Note:
The Smoker temperature should not be higher than 190F at any time when smoking meats. You should
not leave the smoker unattended during a long periods of time.
