Outdoor Gourmet GR4020-011204 36 Inch Vertical Stainless Steel Smoker Owner’s Manual

Outdoor Gourmet GR4020-011204 36 Inch Vertical Stainless Steel Smoker

Owner’s Manual

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Outdoor Gourmet
GR4020-011204
Owner’s Manual

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36” VERTICAL STAINLESS
STEEL SMOKER

MODEL# GR4020-011204

FOR OUTDOOR USE ONLY!

**** 12/24/2007 Ver..6

WARNING

Combustion by-products produced when using this product contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.

Safety Symbols

The symbols and boxes shown below explain what each heading means. Read and follow all of the messages found throughout the manual.

DANGER

DANGER: Indicates an imminently hazardous situation which, if not avoided, will result in death or serious injury.

WARNING

WARNING: Indicates a potentially hazardous situation which, if not avoided, could result in death or serious injury.

CAUTION

CAUTION: Indicates a potentially hazardous situation or unsafe practice which, if not avoided, may result in minor or moderate injury.

This instruction manual contains important information necessary  for the proper assembly and safe use of the appliance. Please read  and follow all warnings and instructions before assembling and  using the appliance.

Please verify that all parts are included before beginning assembly  by checking the parts and hardware list. If the parts are missing, do  not attempt to assemble the appliance and call customer service at 1-888-922-2336.

DANGER

If you smell gas:

1. Shut off gas to the appliance.
2. Extinguish any open flame.
3. Open lid
4. If odor continues, keep away from the appliance and immediately call your  gas supplier or your fire department.

Failure to follow these instructions could result in fire or explosion which could  cause property damage, personal injury or death.

DANGER

1. Do not store spare LP cylinder within 10 feet of this appliance.
2. Do not store or use gasoline or other flammable liquids or vapors within 25  feet of this appliance.

WARNING

1. Never leave this appliance unattended. Keep children and pets away from  the appliance at all times.
2. This appliance is for outdoor use only. It should be operated on a flat, level, and non-combustible surface. This appliance is not intended to be installed in  or on recreational vehicles or boats.
3. Follow instructions in this manual for proper assembly and leak testing. Do  not use the appliance until leak test has been completed. If leak is detected at  any time, turn OFF gas supply and DO NOT use until leak source is corrected.

Parts List

Exploded Diagram

Hardware List

Assembly Instructions **

**

Step 1 – Burner Inner Box installation

1. With the smoker cabinet in the upright position remove  the door by lifting it from the hinges. Set the door panel  aside. This will make assembly much easier.
2. Set the smoker assembly upside down. Set the  smoker cabinet on padded surface such as cardboard or  carpet to prevent scratching or damaging your smoker.
3. Attach the inner box to the smoker cabinet using 3 sets  M6 x 10 bolts and nuts (C & I) on front and two sides

Step 2 – Mounting Legs & Attaching Regulator Hose  

1. Leave the smoker cabinet upside down.
2. Assemble the control valve using 2 sets M4 x 8 bolts and nuts (E & K)
3. Assemble 4 legs and the front panel as shown using 12  pcs M6 x 15 bolts (B).

Important: Assemble the front panel to the  front legs before installing the inside bolts as  these bolts must pass through the front panel  and the leg.

4. Attach the regulator hose to the brass fitting on the  manifold as shown. Use a wrench to tighten the hose to  the brass fitting.
5. After installing the hose to manifold, check for leakage  by using soap solution, (see page 14 Checking for leaks )  and stand the smoker upright on its legs.

Step 3 – Set the Damper Vents

1. Assemble 1 damper vent on top of smoker as shown using 1set M5 x 8 bolt and nut (D & J).
2. Tighten the nut enough to keep the damper vent snug  but allow it to rotate with little resistance.
3. Repeat steps 1 and 2 for the two remaining side  damper vents using 2 sets M5 x 8 bolts and nuts (D & J).

Step 4 – Securing the Handles

1. Assemble the carry handle as shown to the smoker cabinet using 4 sets M8 x 16 bolts and nuts (A & H).
2. The nuts should be firmly tightened to the bolts.
3. Repeat steps 1 and 2 for handles on another side of the  smoker cabinet using 4 sets M8 x 16 bolts and nuts (A & H).

Step 5 – Door Assembly

1. Re-mount the door panel by sliding the door’s hinge  pins into the cabinet’s hinge seats.
2. Assemble the door handle as shown using 1 pc M12  nut (G) and 1 pc spring washer (F). Sequence (Handle – Heat Resistance Washer – Door – Lock Plate – Washer – M12 nut)
3. Install the temperature gauge through the door and  secure using the supplied nut.

Step 6 – Knob, Trays and Grids installation

1. Push the knob onto the valve stem as shown.
2. Set the chip tray support in the bottom of the smoker as shown.
3. Set the chip tray with cover in the first rack position of the smoker.
4. Set water tray in the second position of the smoker.
5. Insert the pothook & cooking grids into any of the remaining positions as desired.
6. When inserting the smoking racks, make sure that the longest bar is on the top as shown above.

Safety Instructions

WARNING

1. DO NOT use this smoker in a manner other than its intended purpose. It is not intended for  COMMERCIAL USE. It is not intended to be used in or on a recreational vehicle or boat.

2. Keep a fire extinguisher accessible at all times.

3. When cooking with oil/grease, a fire extinguisher must be readily accessible. In the event of an  oil/grease fire do not attempt to extinguish with water. Use Type BC dry chemical fire  extinguisher or smother fire with dirt, sand or baking soda. In the event of rain while cooking with  oil/grease, cover the cooking vessel immediately and turn off the appliance burners and gas supply.  Do not attempt to move the appliance or cooking vessel.

4. The use of alcohol, prescription or non-prescription drugs may impair the consumer’s ability to  properly assemble or safely operate this appliance.

5. FOR OUTDOOR USE ONLY! Do not operate the smoker indoors, in a garage, or in any other  enclosed area or under overhead construction. Do not operate smoker near flammable materials  such as decks, fences, porches or carports. A minimum clearance range of 36 inches is  recommended. Do not store the smoker near gasoline or other flammable liquids or where  flammable vapors may be present.

6. Use caution when assembling and operating smoker to avoid cuts and scrapes from rough or  sharp edges.

7. Use caution when lifting or moving the smoker to avoid strains or back injury. Two people or  more are recommended to lift or move the smoker. Do not move the smoker while it is in use.  Allow the smoker to cool completely before moving or storing.

8. When cooking, the appliance must be on a level, stable surface in an area clear of flammable  material. An asphalt surface (blacktop) may not be acceptable for this purpose. Do not operate  smoker on flammable material such as carpet or a wood deck. NEVER use gasoline or highly  volatile fluids as a starter.

9. Store the smoker in a dry, protected location.

10. This appliance is not intended for and should never be used as a heater.

11. DO NOT leave smoker unattended while in use. Operate the smoker with close supervision. Do not leave hot ashes unattended until the smoker cools completely.

12. DO NOT operate around children or animals. Do not conduct activities around smoker during  or following use until cooled. Do not bump or tip smoker.
    If smoker becomes extremely hot, allow it to cool completely before handling.

13. If you must handle the smoker while it is hot, always wear protective oven mitts or heat resistant gloves when handling the smoker or its components.

14. The water tray and wood chip box should not be moved while smoker is operating or until  smoker has cooled sufficiently. These contain hot ashes and liquids that may cause serious injury. If you must move these components, ALWAYS wear protective oven mitts or heat resistant gloves.

15. Dispose of cold ashes by wrapping them in heavy duty aluminum foil and placing in a  non-combustible container. Be sure there are no other flammable materials in or near the  container.

16. DO NOT obstruct flow of combustion air and /or ventilation air for smoker.

17. Use caution when opening the smoker door while in operation. Keep hands, face, and body  safe from hot steam or flare-ups. Protect your nose and mouth from smoke inhalation. Do not  wear loose clothing while operating the smoker. Tie back long hair while operating the smoker.  ALWAYS wear fully-covering shoes while operating the smoker.

18. Allow smoker and its components to cool completely before conducting any routine cleaning or  maintenance.

19. Do not move the appliance while in use.

20. Never use glassware, plastic or ceramic cookware on or in smoker.

21. NEVER operate smoker without water in the water tray. Never allow the water to completely  evaporate. Check the water level at least every 2 hours. A sizzling sound may indicate a low  water level. Follow instructions in this manual for adding water while operating (see page 15).

22. When using flavoring wood, add a sufficient amount prior to operation to avoid having to add  wood while operating. Adding wood while operating may splash hot water and cause serious  injury.

23. Use of accessories not intended for smoker is not recommended and may lead to injury or  property damage.

24. An LP cylinder that is not connected for use should not be stored in the vicinity of smoker or any  other appliance. Do not store spare LP cylinders within 10 feet of smoker. LP cylinders must be  stored outdoors, out of reach of children.

25. Do not store a spare LP gas cylinder under or near this appliance. Never fill the cylinder over 80 percent full. Failure to follow these instructions could result in a fire causing death or serious  injury.

26. While the smoker is not in use, the gas must be turned off at the supply cylinder.

27. The smoker should be shut off and all supply valves (on piping or on fuel cylinders) should be  closed in the event that the odor of unburned gas is detected. Do not attempt to use the unit until  any gas leaks are fixed.

28. Do not use the smoker if the burner fails to light or fails to remain lit. Under such conditions,  gas should be shut off and fuel cylinders should be disconnected. Do not operate under high wind  conditions.

29. All installations are to conform to local codes. In the absence of local codes, installation  should conform to the National Fuel Gas Code, ANSI Z233.1/NFPA 54.

30. Smoker should be installed with the hose regulator assembly extended at full length of hose  directly away from the burner. When smoker is operated, the hose/regulator and gas tank should  be on a line perpendicular to wind direction. Placing tank closer than 24″ to the smoker can  overheat the tank and cause release of propane through relief openings and can result in tank fire or  explosion.

Connecting the LP Tank

1. The knob on the LP tank must be in the OFF position. See that the knob is turned clockwise to a  full stop.

2. Check that the control knob on the smoker is turned off.

3. Remove the protective cap from the LP tank valve and coupling nut, if present.

4. Hold the regulator in one hand and insert the nipple into the valve outlet. Be sure the nipple is  centered in the valve outlet. The coupler connects to the large outside threads on the valve outlet

5. Hand-tighten the coupler clockwise until it comes to a full stop. Firmly tighten by hand only.

6. Place the tank to the side or rear of the smoker. Make sure the hose does not touch any part of  the burner inner box housing.

7. In the connection process, the HVR side of the connection will seal on the back check in the  valve, resulting in a slight resistance. The connection requires about one-half to three-quarters  additional turn to complete connection.

8. Any fuel supply cylinder used must be constructed and marked in accordance with specifications  for propane cylinders of the U.S. Department of Transportation (DOT CFR 49 or CAN/CSA B339). The appliance is to be used only with the 20-lb vertical standing vapor withdrawal type  tank.

9. This smoker is designed to operate on LP (Liquefied Propane) gas only.

10. The 20lb LP cylinder used with this smoker must conform to the following requirements:
    A. Type 1 connections
    B. Diameter – 12”
    C. Height – 18”
    D. Maximum capacity of 20 pounds
    E. The gas cylinder used must include a collar to protect the cylinder valve. The cylinder supply  system must be arranged for vapor withdrawal. Follow the instructions stated on gas cylinder  tanks when filling or transporting tanks. Failure to do so could result in problems related to  overfilling, excessive venting, release of gas and regulator freezing. Never fill the cylinder more than 80 percent full.

11. Do not allow dirt or foreign material to get into or onto tank connection when it is not attached  to the fuel supply system. Use the protective cap provided.

12. Place dust cap on cylinder valve outlet whenever the cylinder is not in use. Only install the  type of dust cap on the cylinder valve outlet that is provided with the cylinder valve. Other types  of caps or plugs may result in leakage of propane.

13. Cylinders must be filled before initial use. All handling, transporting, filling and storage of LP  gas cylinders must be in accordance with NFPA 58 storage and handling of Liquid Petroleum  Gasses, or CAN/CSA b149.2 Propane Installation Code. Cylinders must be suitably tied down  during transport. Do not place any other items on top of cylinders at any time. Cylinders are not  to be exposed to excessive temperatures or high heat.

14. Refer to the data plate for model identification. Units are factory equipped for use on only one  type of fuel. These units cannot be, and should not be used on other types of fuels. Doing so can  cause severe damage to the unit and the installation area and the added risk of serious injury. This  unit is not to be utilized with a non-self-contained LP gas supply system.

15. The pressure regulator and hose assembly supplied by the manufacturer with the appliance must  be used. Replacement pressure regulators and hose assemblies must be those specified by the  appliance manufacturer. See rating sticker on side of appliance for regulator model number.

16. The regulator/hose assembly should be handled carefully to prevent contamination by foreign  objects and dirt. The assembly should be inspected before use and any dirt or contamination  should be wiped off. In order to insure proper operation, any replacement of the regulator  assembly must be with parts authorized by manufacturer. Valve/pressure regulators are factory set  to the correct operating pressures. No attempts should be made to adjust these settings.

Checking for Leaks

1. After all connections are completed, check all connections and fittings for leaks with a soap  solution.
2. With all valves closed, apply the leak check solution (50/50 mix of dishwashing soap and water)  to all gas carrying connections and fittings.
3. Open tank valve.
4. Presence of growing bubbles at areas of wet solution indicates a gas leak. If leaks are detected  or you smell or hear gas, shut off the valve and repair the leak or replace the defective part. Do not  use the smoker until all leaks are corrected.
5. LP tanks are intended for operation in the upright position only.
6. Care should be taken to protect the fuel supply hose from damage from either foot or vehicle  traffic.
7. If the appliance is not in use, the gas must be turned off at the supply cylinder and the cylinder  should be disconnected from the appliance.
8. Storage of the appliance indoors is only permissible if the cylinder is disconnected and removed  from the appliance.

Operation Instructions

Adding Water

To add water before cooking, remove the water tray and fill it with water up to 1” below the rim.  Then replace the tray to the bottom of the rack.

To add water while the smoker is hot, DO NOT pull the water tray out beyond the rack.

Adding Wood/Charcoal

1. To add wood chips before cooking, fill the wood chip tray with your favorite choice of flavoring  hardwood chips. The amount and type of wood you use is entirely up to you. One full tray is  typically enough for several hours of smoking. Once the box is filled, set the tray in the smoker.
2. To add wood chips while cooking, we recommend using tongs or long handled pliers to place the  pieces into the wood chip tray without removing the tray. It is not recommended to remove the  wood chip tray while the smoker is in operation.

CAUTION

The wood chip tray gets very hot. Avoid handling while in use. Always wear protective  oven mitts or heat resistant gloves when handling hot components.

Ideas For Wood/Meat Combinations

Fish:
Alder Cherry Cedar

Pork:
Apple Mesquite Cherry
Oak Maple Peach
Pecan

Beef:
Hickory Mesquite Pecan
Cherry

Poultry:
Alder Oak Maple
Peach

Cooking Tip-Flavoring Wood

1. Medium-large wood chips work best inside the wood chip box.
2. Use dry hardwoods such as hickory, pecan, apple, cherry mesquite, fruit woods or nut tree woods.
3. Do not use resinous woods such as pine or plywood. These usually produce unpleasant  flavoring.
4. Let your taste be your guide, experiment with different types and quantities of wood chunks, chips  or sticks. You can even mix woods.
5. To produce more smoke and to prevent fast burning, pre-soak the wood chips in a separate bowl of  water for at least 30 minutes. To extend the chip burning time, cover the chip tray with aluminum  foil. Pierce several holes throughout the foil to allow smoke to escape.
6. Most smoke flavoring occurs within the first hour of cooking. Adding wood chips after the first  hour is typically not necessary unless extra flavoring is desired.

Low Temperature Smoking

1. When smoking at low temperatures for jerky or fish, use a tuna can or tin foil to place the chips in  and set directly over the burner. You will need to soak the chips and cover with foil to keep from  burning.
2. Use wood shavings instead of chips or chunks. Leave door open and turn on high for several  minutes until chips begin to smoke. Then turn down to cooking temperature. This may have to be  repeated several times during the cooking process in order to keep the shavings smoking.

Lighting Procedures

1. Check all connections for leaks.

2. Open the smoker cabinet door.

3. Check for any blockage to the venturi tube or burner. Remove any foreign objects.

4. Be sure the burner control knob is in the “off” position.

5. Open the LP cylinder valve ONLY 1-1/2 turns by turning counter-clockwise.

6. Turn the burner control knob slowly counter-clockwise to the high setting. The igniter should  spark and ignite the burner.

7. You should see a small spark and hear the igniter click. If the burner doesn’t light, turn the  control knob off then repeat the above steps again.

8. Once the burner is lit, close the door to allow heat to accumulate. The dampers can then be  adjusted to the desired setting to allow proper air flow and combustion. Damper adjustment tips  are listed on the last page.

Long-nose gas match lighting

1. Repeat steps 1 through 5 of the Igniter Procedures above.
2. Remove the wood chip tray from inside the smoker. Insert a long-nose gas lighter next to the  burner inner box, making sure it sits over the burner. Quickly turn the control knob to the light  position. If the burner does not light within 4 or 5 seconds, turn the control knob off, wait 5  minutes, and repeat the process.

Shutting the Smoker Off

1. The smoker can become very hot while in use. Do not touch any portion of the smoker except  for the door handle and burner control knob. It may be necessary to use protective gloves.
2. Turn the burner control knob off by pushing in and rotating clockwise. The burner flame should  then go out. Turn off the LP cylinder valve by turning the knob clockwise until it stops.
3. Following all warnings and safety precautions before removing meat from the smoker or  preparing the unit for storage. Follow instructions in this manual for proper storage procedures and  the important warnings and safeguards.

Cooking Instructions

1. IMPORTANT: Before each use, clean and inspect the hose and the connection to the LP cylinder.  If there is evidence of abrasion, wear, cuts or leaks, the hose must be replaced before the smoker is  used. Refer to the “leak test” instructions in the LP Tank connection portion of this manual.  Smoker should be far from any flammable materials. See rating sticker on side of appliance for  regulator model number.

2. Fill the wood chip box with flavoring wood chips and place the box inside the smoker as  instructed in the assembly section of this manual. Refer to the section that explains flavoring wood  for recommended use of flavoring wood.

3. Place the water tray inside the smoker in the lowest rack position as explained in the assembly  section of this manual. Carefully fill the water tray with water or marinade up to 1 inch below the  rim. A full tray will last for approximately 2-3 hours. Do not overfill or allow water to overflow  from the water tray.

4. You are now ready to light the burner. Refer to the Lighting Procedures on page 16 of this  manual. The heat from the burner will allow the wood chips to burn, causing the flavoring smoke  to accumulate. Adjust the dampers to control the heat.

5. Place the food on the cooking grids in a single layer with space between each piece. This will  allow smoke and hot moisture to circulate evenly around all the food pieces.

6. Smoking for 2 to 3 hours at the ideal constant cooking temperature of 200°F to 225°F will get the  best results. This temperature is according to the heat indicator mounted on the front of the smoker.  For more tender and heavily smoked meat, a lower temperature may be preferred. If time is  critical, a higher temperature range is recommended.

7. Check water level periodically and add water if low. For best results, avoid opening the door of  the smoker while in use. When the door must be opened, only open it briefly. The smoker will  quickly resume cooking temperature after the door is closed.

8. Always use a meat probe thermometer to ensure food is fully cooked before removing it from the  smoker.

9. After each use, and after the smoker is cooled, carefully remove the grease pan from the bottom of  the smoker, empty the grease, and clean the grease pan.

Cooking Tips – Damper Adjustment

1. For better performance, rotate the smoker to where the front or back of the cabinet is facing the  wind. This allows the adjustment of the dampers to be more effective and accurate.
2. The dampers should never be fully closed.
3. Opening a side damper allows more oxygen to be consumed by the fire, fueling the flames and  causing an increase in temperature.
4. Opening the top damper helps to exhaust both the heat and smoke.
5. The key to effective smoking is to watch your heat indicator on the door and adjust the dampers  accordingly. Temperature is best controlled by different damper adjustment configurations

References

• Repair Your Grill: Shop Replacement Parts for 24,880 Models

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