BROWIN 330335 Wooden Smoker with Firebox User Manual

: June 9, 2024
: BROWIN

Table of Contents

Introduction
Parts List
Dimensions
TECHNICAL DATA
SMOKER ASSEMBLY
OPERATION
IMPORTANT TIPS
CUSTOMER SUPPORT
References
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BROWIN 330335 Wooden Smoker with Firebox User Manual

Introduction

WOODEN SMOKER WITH FIREBOX
Thank you for choosing the BROWIN wooden smoker.
Please familiarize yourself thoroughly with the user manual for the smoker model purchased – this will allow proper and safe use of the device and prolong the time during which it will be possible to take advantage of its capabilities.

Parts List

ELEMENTS OF THE SET

No.| Description| Amount| No.| Description| Amount
---|---|---|---|---|---
1| Firebox| 1| 10| Thermometer for smoking| 1
2| Tube| 1| 11| Roof slats| 4
3| Tube| 1| 12| Wooden beams

for hanging smoked products

| 6
4| Elbow| 1| 13| Hooks for smoking| 5
5| Metal base| 1| 14| Set of screws for installing the chimney and roof slats| 18
6| Smoking chamber| 1| 15| Set of screws for installing hinges| 10
7| Roof| 1| 16| Roof hinges| 2
8| Chimney| 1| 17| Securing rod for the elbow| 1
9| Deflector| 1| | Manual| 1

Dimensions

Dimension

TECHNICAL DATA

Smoking chamber – 100 cm wooden smoker with side firebox

external dimensions of the wooden smoking chamber: 50 x 50 x 100 [cm] without roof
dimension of the roof with chimney: 53 x 58 x 28.5 [cm]
boards: made of spruce wood, about 2 [cm] thick
smoker capacity: 200 [L]

Estimated smoker capacity: 15-25 [kg]

Firebox

external dimensions: 30 x 30 x 35 [cm]
diameter of the stub pipe for tube: Ø 100 [mm]
the set elements feature paint resistant to high temperatures
the firebox is made of thick sheet metal intended for furnaces – with thickness of about 1.5 [mm]
the firebox doors are fitted with a two-step air circulation system

Other elements

2 pcs of steel tubes, each having the length of 0.5 [m] and diameter of 100 [mm]
elbow: 90 degrees, diameter of 100 [mm]
Steel base for the wooden smoking chamber: 50 x 50 x 40 [cm]
Wooden beam for hanging smoked products: 45.5 x 2 x 2 [cm]
Decorative slat for the smoker roof: 3.3 x 40 [cm]
Metal rod for securing the position of the elbow in the chamber: 13 [cm]

The dimensions may differ by +/- 0.5 [cm].

SMOKER ASSEMBLY

Prepare the workplace and tools
Before assembling the smoker, read the manual carefully.
Choose a right place – place the smoker on a clean, flat surface than is not flammable.
The tools required are: screw gun, drill and cross-head screwdriver.
Assembly of the smoker body
Place the smoker chamber (box) (6) on the metal base (5).
Place the smoker roof (7) on a flat surface and turn it upside down.
Trace the outline of the chimney base (8) at the location of the hole milled in the roof so as to mark the place where the chimney needs to be attached.
On the bottom of the roof, within the outline of the chimney, drive the 4 screws (14) in such a manner as to have their tips protrude above the roof.
Turn the roof upside down and install the chimney.
Then press it to the roof and drive the 4 screws in all the way.
Place the roof on the box. Screw the slats (11) to the front and rear edge of the roof using screws (14) – use 3 per slat.
These slats serve a decorative purpose only.
You can attach the roof to the smoker chamber using hinges (16), which are best installed with application of equal spacing from the chamber edge (about 2 cm). Use screws (15) for installing hinges.
Leave the middle opening in the hinge empty to avoid delamination of the wood.
Thermometer installation – we recommend placing the thermometer on the smoker door.
To this end, drill an opening with diameter of 8.5 mm at the height of about 23 from the outer edge of the door and about 20 cm from its top edge.
Place the thermometer (10) in the opening, screwing it in clockwise.
Please note – the nut included in the thermometer will not be necessary for installation.
Firebox assembly
Connected the tubes (2 and 3) with each other so that the paint-free end of one smoke tube goes fully into the painted end of the other tube.
Attach the elbow (4), sliding it over the tube with the painted end.
Insert the paint-free end of the elbow at the bottom into the opening in the centre part of the smoker base (5) in such a manner that a part of the elbow goes into the inside of the smoking chamber.
Connect the other end of the combined smoke tubes with the firebox (1) – put the paint-free end of the tube into the firebox opening.
The firebox (fitted with feet) should be placed on stable, non-flammable surface for safety reasons.
After assembling the smoker, place the deflector (9) inside of it in such a way that it is located over the smoke channel opening.
Between the deflector and the elbow outlet there needs to remain some free space enabling the passage of smoke into the smoking chamber.
In order to secure the tube with the elbow against falling out from the smoking chamber, use the metal rod (17) – put it through the openings in the elbow so that it rests against the chamber bottom and does not collide with the stable position of the deflector.

IMPORTANT RECOMMENDATIONS AND WARNINGS REGARDING SAFETY

PLEASE NOTE! Before using the smoker, carefully read the warnings and instructions in this manual regarding preparation of the smoker for operation and use, and then follow the recommendations.
WARNING : Improper use of the device may result in poisoning, as the combustion of wood emits carbon monoxide – a volatile gas harmful to health and life.
When using the smoker, adhere strictly to safety rules and follow the requirements for ensuring adequate ventilation throughout the smoking process.

This device is intended for outdoor use only. Never use it indoors.
The smoker needs to be placed on a flat, even, stable and non-flammable surface.
This will prevent it from potentially tipping over, which could cause bodily injury or property damage. Never place the device on a table or a worktop.
Never place the device on gas burners, electric hot plates or other sources of heat.
Never use the wooden smoker as a heater (see the carbon monoxide warning).
Remain particularly cautious when moving the assembled smoker or parts thereof.
Fire can be set only after the smoker is completely assembled and after testing whether it is ready for use.
Never use a device that operates incorrectly or is damaged.
Once the fire is set, the smoker must not be moved.
Secure the device against the access of children and animals. Never let minors operate the smoker.
When children and animals remain near the smoker, they need to be supervised by an adult at all times. Never leave the stoker unattended.
Never allow any activities being performed near the wooden smoker, both when it is working and right after it was working.
When using a wooden smoker, always have a fire extinguisher handy.
The smoker must not be assembled or operated after consumption of alcohol or after taking medicines that may cause disturbance of focus or balance.
When operating, the smoker heats up and remains hot also for a while after it is no longer used.
Always remain careful in the vicinity of hot surfaces.
Prior to putting the smoker back to storage, make sure that it has cooled down completely.
Never expose the smoker to impact of atmospheric conditions that could have an adverse effect on the material of which it is made. Store the smoker in a dry place.
The storage temperature should be 10 – 20°C.

OPERATION

PLEASE NOTE! We recommend impregnating the smoker from the outside with a preparation based on water on oil, e.g., flaxseed oil.
Before using it for the first time, an empty smoker should be seasoned in the temperature of 60oC, for 60 minutes.
The smoker is intended for smoking using wood. In order to set fire to the wood, arrange small pieces of wood inside the firebox and ignite them.
Next, arrange larger pieces of wood in such a way as to facilitate them catching fire.
The whole process of starting the fire should be performed with the firebox door open. After the fire is set, close the firebox door somewhat – this will allow to suppress the fire a bit and start the smoke generation.
By adjusting the door closure degree, you can adjust the amount of smoke and the temperature in the smoker.
Once the amount of smoke and the temperature inside the smoker stabilize, place the previously prepared products in it.

IMPORTANT TIPS

Remember for the wood used to be dry and – to the extent possible – seasoned. In order to check the wood humidity (the value of which should be 11-30%) with precision, using a humidity meter.
For smoking, we recommend to use the wood of fruit trees and other broadleaf trees, such as oak, alder, birch, beech or maple.
The wood of coniferous trees produces a lot of soot when smoking, and burnt resin is unhealthy.
While smoking, it is possible to add smoking wood chips to the firebox, sometimes even moist – for example to extinguish the fire and obtain denser smoke.
The hooks should be washed before using them for the first time.
The meat should not be taken out of the refrigerator directly before smoking. It is best if the temperature of such meet is above 15oC.
Meat undergoing the smoking process should be dried in advance (drying with a paper towel is not enough).
It can be done directly inside the smoker: after setting fire, the door of the firebox should be left open and the smoker door should be open and the smoker roof should be opened slightly as well.
Another way of drying the meat may be hanging it after the curing process in room temperature (about 18-20oC) and subjecting it to draught, for example using cold air from a fan, for about a dozen hours.
The smoking time depends on the proper drying, type and weight of the products smoke, as well as on the smoking temperature set and the amount of smoke.
Hot smoking of different products usually takes from 1.5 to 7 hours.

For example:

Pork ham and loin can be smoked within 4-5 hours in a temperature of 40-60oC.
Sausages are usually smoked in the temperature of 55oC, for 2-3 hours.
Bacon can be smoked in a temperature of 50-65oC – within about 3-4 hours.
Fish are smoked in about 2-3 hours, in a temperature of 50-65oC.

Please remember that after smoking, the meat can still be further scalded: it can be roasted slightly in the smoker or scalded in water at 75-85oC (depending on the type of meat).
Scalding should be finished once the meat is properly hot inside – for example, pork ham should reach 68oC, pork loin – 65oC, bacon – 70oC, and poultry – 72oC.
It should be taken into account that the smoker box is made of raw wood, the natural properties of which may be the change of colour during use, as well as the appearance of small cracks or warping of individual elements.
Any presumptive rusting of metal elements results from natural wear while using the smoker.