7
SM-24,SM-30 SM36
1
Clean Smokehouse interior and exterior with a damp towel.
2
Turn valves clockwise to
off
.
NOTE
Before operation of this unit, all pipes and connections must be tested
using
soapy water or an alternate safe method. Never use an open flame for testing.
3
Using the lighter rod, light the Smokehouse using the procedure outlined earlier in this booklet. Close the
door. Set thermostat temperature to 400˚ and let the unit operate for 15 minutes.
4
Turn off the main gas valve. Wearing gloves, safety goggles, head and arm coverings, wipe the interior or
with any good quality cooking oil. Be sure bare skin is not exposed. Use caution when doing this
procedure—the
oven could still be very hot.
5
Interior should be wiped with oil but not dripping. Close the door. Reset the thermostat to 400˚ and allow
the Smokehouse to operate for another 15-20 minutes. At the end of this process the interior will be hot,
seasoned
and ready for cooking.
Town Food
’
s Smokehouses are designed for skewer roasting and smoking of ribs, tenderloin, duck, chicken, and
other cuts of meat. Other foods such as roasts and chicken wings can be roasted using an optional rack system.
The unique flavor found in Smokehouse cooked food is a result of the marinating process, moisture retention by
use of the water pan and the smoke created by drippings of the meat during the cooking process.
The water pan must be nearly full of water and seasonings at the start of the cooking process. Brought to a boil
by heat from the combustion chamber below, the water mixes with drippings from the product above. Rising
steam continuously bastes and flavors the product being cooked. While the steaming/basting process prevents
shrinkage, dry heat radiates upward from the combustion chamber rendering excess fat. This fat will fall on the
hot drip shields and smoke creating a delicious barbecue taste that permeates the meat or into the water pan to
continue the basting process.
Temperature control and length of cooking time are determined by the product being cooked, desired texture and
the experience of the chef.
The following capacities are approximate and intended to give the operator some guidelines.
There are 2 cooking levels in all sizes. Every unit is supplied with 6 skewers. Each level will accommodate 3
skewers with:
SM-24
10 slabs of ribs per skewer, 60 slabs total
SM-30
13 slabs of ribs per skewer, 78 slabs total
SM-36
16 slabs of ribs per skewer, 96 slabs total
Pork Tenderloin
Trim to a weight of approximately
1
⁄
2
lb. per section before marinating. Use the same skewer capacity as for ribs.
Peking Duck
Leave neck, head and body intact. Clean and eviscerate duck through vent, then seal vent by tying or sewing
skin. Insert needle valve of air pump into neck between skin and neck bones to separate skin from the body with
a cushion of air. Quickly and carefully remove air needle and tie off the neck below the opening so the skin and
body remain separated by the trapped air. Hang the duck using a #
duck hook. Hang the duck and let
it drip according to tradition. Cook by suspending the hooks from the upper rest only. The lower rest will not be
high enough.
There are nearly limitless applications for this unit. In our test kitchen we have prepared chicken wings, rack of
lamb and smoked fish. Please call us at 718/388-5650 with any questions.
GENERAL GUIDELINES
_______________________________________________________________________________
OVERVIEW
FIRST TIME USERS CAN REQUEST A USER GUIDE FOR OPERATING TIPS
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RECOMMENDED SEASONING INSTRUCTIONS BEFORE FIRST USE
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