Both may be converted without tools for use as a “Lock-n-Go” Portable Grill Model 5031 Model 5030 Charcoal Water Smoker Grill Electric Water Smoker Grill Water Smoker User’s Manual For Outdoor Household Use Only. Not for Commercial Use. Need Help? Need to Register Your Grill? Looking for Parts & Accessories? Visit us online at www.onefiregrills.
! DANGER CARBON MONOXIDE HAZARD This appliance can produce carbon monoxide, an odorless toxic gas. Using it in an enclosed space can kill you. Never use this appliance in an enclosed space, such as a camper, tent, car, or home. This appliance is not intended for and should never be used as a heater. Meco Corporation strives to be a quality supplier of consumer products.
WARNING ! - Charcoal To reduce the risk of serious bodily injury or death: • Never use gasoline, kerosene, alcohol or other volatile fluids as a starter. They can explode. • Do not use charcoal grill as a space heater. • Do not use aerosols or store flammable liquids or materials near this charcoal grill. Cap lighter fluid immediately and place a safe distance from the grill. • Instant light briquettes already have the starter blended in.
USING CHARCOAL ! WARNING To reduce the risk of serious injury or death from explosion or fire: • Be careful when burning charcoal to avoid getting burned from flame, heat or hot coals. • Be aware of the wind blown sparks. • The use of alcohol, prescription or non-prescription drugs could impair the consumer’s ability to properly assemble or safely operate this appliance.
Preparation for Assembly TOOLS NEEDED: Phillips head Screwdriver and a 3/8” open end wrench or a pair of pliers. LAY OUT AND IDENTIFY ALL PARTS. DO NOT DISCARD CARTON OR PACKING UNTIL YOUR GRILL IS COMPLETELY ASSEMBLED. READ ALL ASSEMBLY AND SAFETY INSTRUCTIONS IN THE OWNER’S MANUAL BEFORE YOU START. If you need replacement parts, refer to the Parts Illustrations to find the exact parts you need. If you have any questions or need help, contact Customer Service at 1-800-251-7558 or go to www.
5030 Electric Water Smoker Assembly Step 1 Bowl Assembly A. Attach Leg (16) to Bowl (17) by hooking the tabs on the Leg into the two slots under the oval hole in the side of the Bowl. Rotate the Leg up until the top hole in the Leg aligns with top hole in the side of the Bowl. C B. Place a Lock Bracket (8) against inside of Bowl with the lip at the bottom of the Bracket fitting into the wide Bowl slot between the round and oval holes.
D. Align Handle Bracket (13) over one pair of holes near the top of the Body Assembly. Insert a 10-24 x 3/8” bolt (2) through each hole in the Bracket then through the Body. Fasten in place with a Lock Nut and tighten. Repeat for Handle Bracket on opposite side of Body Assembly. E. Place Wood Handle (12) inside of a Handle Bracket. Insert a #8 x 5/8” Wood Screw (6) through Handle Bracket into hole in the end of the wood handle and tighten. Repeat for the other end of Handle.
Step 5 Hood Assembly A. Insert 10-24 x 1” Bolt (7), from the outside, through a hole in the rim of the Hood (21). Hold bolt head firmly against the outside of the Hood rim and fasten in place witha Lock Nut. Tighten securely. (Note: Smooth bolt head does not need screwdriver. This Bolt acts as the lock when engaged in the Lock Bracket on the Bowl when using as a Lock-n-Go portable grill.) Repeat for other two Bolts and Nuts around Hood lip. B.
5031 Charcoal Water Smoker Assembly C Step 1 Bowl Assembly A. Attach Leg (16) to Bowl (17) by hooking the tabs on the Leg into the two slots under the oval hole in the side of the Bowl. Rotate the Leg up until the top hole in the Leg aligns with top hole in the side of the Bowl. B. Place a Lock Bracket (8) against inside of Bowl with the lip at the bottom of the Bracket fitting into the wide Bowl slot between the round and oval holes.
D. Align Handle Bracket (13) over one pair of holes near the top of the Body Assembly. Insert a 10-24 x 3/8” bolt (2) through each hole in the Bracket then through the Body. Fasten in place with a Lock Nut (3) and tighten. Repeat for Handle Bracket on opposite side of Body Assembly. E. Place Wood Handle (12) inside of a Handle Bracket. Insert a #8 x 5/8” Wood Screw (6) through Handle Bracket into hole in the end of the wood handle and tighten. Repeat for the other end of Handle.
Step 4 Hood Assembly A. Insert 10-24 x 1” Bolt (7), from the outside, through a hole in the rim of the Hood (21). Hold bolt head firmly against the outside of the Hood rim and fasten in place witha Lock Nut. Tighten securely. (Note: Smooth bolt head does not need screwdriver. This Bolt acts as the lock when engaged in the Lock Bracket on the Bowl when using as a Lock-n-Go portable grill.) Repeat for other two Bolts and Nuts around Hood lip. B.
Quick Tips for Use and Care “Break-in” to get the best flavor from your first cook and remove any manufacturing oils. For the 5030 Electric model, break-in the element to remove the new appliance smell before cooking for the first time. Once assembled, plug in the element, set the control on high and burn it for about 10 minutes with the hood off. To break-in the 5031 Charcoal model, follow the charcoal lighting instructions to start approximately one pound of charcoal.
Basic Keys to Successful Smoke Cooking #1 “Low and Slow” is the key for the simple creation of incredibly juicy, smoky meats! SCHEDULING: Long, slow smoke cooking is such a change from our usual hurry-up way of life that it may take some gettin’ used to. Food and recipe choices can be as simple or as time consuming as you wish but the cook time will always be longer than normal grilling or even oven cooking.
WHAT IF?... Even the best planned schedule can go astray so here are some suggestions for those rare occasions: • • Try to always have some appetizers or a salad to serve first so you have flexibility in your serving time. If the food is cooking too slow and guests have consumed all of the appetizers, try one of the following: - Remove the water pan to allow all the heat from the charcoal to get to the meat. - Cut large pieces of meat into smaller sections.
Smoke Cooking Instructions GETTING STARTED: When using either the 5030 Electric Water Smoker or the 5031 Charcoal Water Smoker, after the initial start up, the basic cooking methods are the same. “Low and Slow” is the key for the simple creation of incredibly juicy, smoky meats. Below are the basic steps for using your smoker. Following this section are more tips and recipes. There are also a great number of recipes and methods available online.
MODEL 5031 CHARCOAL REMEMBER THE FOLLOWING REQUIREMENTS FOR SAFE, SUCCESSFUL COOKING: • ALWAYS USE A MEAT THERMOMETER TO CHECK FOR DONENESS. The “COOK GUIDE” at the end of the manual lists safe temperatures. The purpose of the temperature indicator on the Smoker is only to give a relative indication of how the smoker is performing and not the temperature of the meat. The actual cooking temperature is influenced by many variables.
QUICK GLANCE COOKING GUIDE ALWAYS FILL WATER PAN WITH APPROXIMATELY 5 QUARTS OF HOT WATER UNLESS A RECIPE INDICATES LESS THIS SMOKER IS NOT RECOMMENDED FOR "COLD SMOKING" Food and Weight Temperature for Doneness¹ Cooking Time (Hours)² Amount of Wood Chunks³ Amount of CharcoalϺ 3 Ͳ 4 5 Ͳ 6 7 Ͳ 9 5 Ͳ 6 8 Ͳ 9 11 Ͳ 12 Half to Level Level Heaping 4 Ͳ 5 7 Ͳ 8 Level 6 Ͳ 8 10 Ͳ 11 Heaping Flakes separate with a fork.
Basic Recipes for Smoke Cooking EAST TENNESSEE PULLED PORK 1 pork butt (6-8 lbs) Choice of wood chunks or chips (hickory chunks preferred) Dry rub This is our basic recipe for dry rub. There are many rubs on the market, with a wide range of Dry Rub: tastes, from dark and smokey to light and sweet to spicy hot. The dry rub will usually become 1/2 Cup Brown Sugar black and crispy when smoked. This is referred to as “bark”.
SMOKED SALMON: 1 or 2 large skin-on salmon filets (2 to 4 pounds) Choice of wood chunks or chips (alder and apple are popular) BRINE: 1/2 gallon water 1/2 cup kosher salt 1/2 cup white sugar 1/2 cup brown sugar Lemon and or black pepper to taste 1 Tbs dry crab/shrimp seasoning (optional) 2 cloves garlic, crushed or to taste 3 or 4 lemons, sliced and crushed 1 yellow onion, sliced Mix the brine ingredients in a large bowl or plastic storage container. Do not use aluminum.
Thank you for purchasing your OneFire Southern Country Smoker! You Just Supported An American Company! We’ve been a family owned American manufacturing company since 1959, and have been conWLQXRXVO\ PDNLQJ %%4 *ULOOV LQ RXU (DVW 7HQQHVVHH IDFWRU\ VLQFH %DFN LQ ¿IW\ QLQH ZH ZHUH NQRZQ DV 0HWDOV (QJLQHHULQJ &RPSDQ\ DQG RXU ¿UVW 0(&2 JULOOV ZHUH VROG DOO DFURVV $PHULFD DQG Europe.
