SM-24,SM-30 SM36
Town Food Service Equipment Company, Inc.
8
Never allow accumulations of grease to form anywhere!
It is recommended that the Smokehouse be cleaned
after every use after it cools. Remove grate, racks and any utensils (skewers, hooks, etc.). Wash and replace
in unit. The water pan should be removed and emptied into a sink connected to a grease tap. Wash the water
pan, dry and replace.
The interior of the unit should be washed using a mild detergent and metal sponge. This should be done with
the water pan in place to prevent spillage from entering the combustion chamber. Rinse and dry the interior.
Remove the water pan and rinse it. Replace water pan into the unit after drying.
Clean the exterior using a towel and mild detergent. Remove any baked accumulations of grease using a metal
sponge but this may scratch the exterior finish of the Smokehouse. Remove the interior top baffles no less than
once a month and wash.
Maintenance
• Clean and season the Smokehouse interior regularly.
• Never use the unit with an empty or leaky water pan or without a water pan.
• Do not operate the Smokehouse in an area with strong air currents
—
cooking will be uneven.
CAUTION
Do not operate unit without safety grate in place or low water supply in the pan.
A Town Smokehouse uses the drippings from the fat of the product and marinade to make smoke. Chip boxes
are used to complement the Smokehouse
’
s natural barbecue taste with a smokey wood flavor.
1
Cook your product normally in the Smokehouse until it is almost finished.
2
Shut down the oven 10-15 minutes before the product is finished being barbecued.
Turn
off the oven by turning the gas valve counter-clockwise (figure1).
3
Fill the chip box with chunks or chips.
4
When the oven is cool enough to insert the chip box, carefully place it in front of the water pan.
Slide
it down into the combustion chamber in front of the heavy steel baffle. The clips on the
front
edge of the box allows it to hang on the lower part of the door frame as shown in
figures
2 and 3.
5
Refer to figure1and restart the oven. Turn off the burners after 5 minutes and allow the wood
to
smoke. Smoking can take 1 hour or more.
6
Remove the product when done. Use caution meat will be very hot. If any ashes have fallen
into
the combustion chamber, clean them out before using the unit again.
FIGURE 1
MAIN GAS VALVE
FIGURE 3
FIGURE 2
CHIP BOX
OFF
ON
USE OF OPTIONAL WOOD CHIP BOX
SEE PAGE 9 FOR DESCRIPTIONS AND MODEL NUMBERS
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MAINTENANCE AND USER TIPS
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