Handleiding Landmann 32970 (pagina 9 van 44) (Engels, Frans, Spaans)

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Operating Instructions

Setting the Smoking Temperature (cont.):

3. Once the desired temperature setting is reached,

push the TEMP button once to lock in the

temperature.

Setting the Smoking Time:

1. Push the TIME button to start the smoking timer.

2. LED display should display a time reading of hours

and minutes.

3. Use the INCREASE and DECREASE buttons to set

the smoker timer to the desired smoking time.

Note: The maximum time allowed on this smoker is

24 hours.

4. Once the desired smoking time is reached, push the

TIME button once to set the timer.

Note: This smoker has an automatic shut-off feature

when the time reaches 00:00. If the smoking is not

completed, reset timer for the remaining smoking

time desired.

Checking the Meat Temperature Probe:

1. Optimally, the meat temperature probe (V) should be

inserted in the meat prior to starting the smoker.

2. With the meat temperature probe (V) in the meat, the

interior temperature of the meat will be displayed on

the LED display when the MEAT button is pushed.

Push the MEAT button again to return the LED

display back to the original temperature and time

settings.

Once started, the temperature and time on the LED

display will alternate every 5 seconds.

If the control panel shows an error message, turn the

smoker off and unplug it from the electrical source;

wait 10 seconds, plug the smoker back in to the

electrical source; and turn the smoker on. This will

reset the control panel.

Adding water and wood to the smoker:

1. Open top drawer for access to the water pan and

wood chip box.

2. Add water to water pan and ﬁll up to 1 in. below the

rim.

3. To add wood, lift the wood chip box lid completely

off and add wood to the box.

Note: The amount and type of wood used is entirely

up to you. It is recommended to start with small

amounts of wood initially.

4. Once the water and wood is added, SLOWLY

and STEADILY push the top drawer closed until it

comes to a complete stop. Then set the temperature

and timer to begin smoking.

Note: DO NOT set temperature and timer until the

water and wood are loaded and both drawers and

door are completely closed.

Checking water and wood during operation:

• To check water while the smoker is in operation and

HOT, SLOWLY open the top drawer to prevent any

splashing of remaining water in water pan. Replenish

water as need - BE CAREFUL NOT to touch any

part of the interior of the drawer or door, the wood

chip box or the water pan with bare skin. Then

SLOWLY and CAREFULLY push the top drawer

closed until it comes to a complete stop.

• To check wood while the smoker is in operation and

HOT, SLOWLY open the top drawer to prevent any

splashing of remaining water in water pan. Use a

heat-resistant oven glove or mitt to CAREFULLY

open the wood chip box lid. Once the lid is open,

using a long-handle utensil, stir the remaining wood

ashes ﬂat and carefully add wood. BE CAREFUL

NOT to touch any part of the interior of the drawer or

door, the wood chip box or the water pan with bare

skin. Then SLOWLY and CAREFULLY push the top

drawer closed until it comes to a complete stop.

Damper vent adjustments:

The key to effective smoking is via temperature

maintenance that is controlled by a steady temperature

setting and by applying different damper vent

adjustments.

• Damper vent with guard (F) helps to exhaust both

heat and smoke.

• Damper vent with guard (F) SHOULD NEVER

BE COMPLETELY CLOSED during the smoker

operation. Completely closing the damper vent with

guard (F) can cause a dangerous build up of pressure

inside the cooking chamber.

• To maintain lower temperatures, keep damper vent

with guard (F) partially to fully open. Note that this

will allow the heat and the smoke to escape at the

same time.

• To maintain high temperatures, damper vent with

guard (F) should be positioned from its smallest

opening to partially open. This will keep in both heat

and smoke during the operation.

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