Kalamazoo Smoker Cabinet U S E 1.800.868.
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Important Safety Warnings This appliance is FOR OUTDOOR USE ONLY. It is not to be used inside a garage, other building or any type of enclosed area. Do not use below overhead combustible surfaces. Do not use on combustible decks or other surfaces. WARNING: Failure to follow the information in this Use and Care Guide exactly may result in fire, causing property damage, personal injury or death. Read and follow all warnings and instructions before assembling and using the appliance.
This Use and Care Guide contains important information necessary for the proper assembly and safe use of the smoker. Read and follow all warnings and instructions before assembling and using the smoker. Follow all warnings and instructions when using the smoker. Keep the Use and Care Guide for future reference. Thank you for choosing Kalamazoo Outdoor Gourmet cooking equipment.
Table of Contents 1.800.868.
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Safety Information 1.800.868.
Safe Operation WARNING: When in use, portions of your smoker get hot enough to cause severe burns. Children and pets should never be left alone or unattended in the area where the smoker is being used. Never allow children to sit, stand or play on or around the smoker. IMPORTANT: Improper use or installation is dangerous. Because this smoker produces intense heat, the risk of accidents or potential injuries is increased. Extreme care must be taken.
Allow sufficient time after each use for the fire to die and ashes to cool completely before cleaning. Be sure the smoker is completely cool before using any aerosol cleaner on it or near it. The chemical used for aerosol propellant could ignite in the presence of heat. Do not heat unopened food containers in the smoker. The build up of pressure resulting from the heat may cause the container to burst.
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Anatomy of the Smoker 1.800.868.
Anatomy of the Kalamazoo Smoker Cabinet 1. CHARCOAL CHUTE DOOR: The charcoal is loaded into the charcoal chute through the charcoal chute door. Once the smoker has been started, the charcoal chute door must remain closed and tightly sealed. You will notice the door is held closed by very strong magnets. 2. CHARCOAL CHUTE DOOR GASKET: The charcoal chute door gasket seals the charcoal chute. A good seal is critical to proper smoker cabinet operation.
8. FIRE CHAMBER: The fire chamber is behind the fire door and is the area where the charcoal is burning. 9. FIRE DOOR LATCH: When the fire door is raised into the open position, the fire door latch keeps it from closing. Release the latch to close the fire door. Wear insulated protective gloves when operating the fire door latch. Always hold onto the door with one hand while releasing the latch with the other hand. 10. FIRE GRATE: Charcoal in the charcoal chute rests on the fire grate.
17. PIT DOOR: The insulated pit door helps maintain the efficiency of the smoker. 18. PIT DOOR GASKET (PREVIOUS PAGE): The pit door gasket seals the pit. Inspect the gasket occasionally to maintain proper smoker operation. The gasket is easily replaced without the need for special tools. 19. VENTILATED DOOR: The ventilated door covers the fire side of the smoker cabinet. The louvers ensure proper airflow during use. On particularly hot days, we recommend leaving the door open while smoking.
26. BLOWER DAMPER: The blower damper limits the air supplied to the fire, particularly when the blower is not blowing. The damper should be fully open when starting the pit, but can be partially closed to limit the pit temperature while smoking. 27. PIT TEMPERATURE PROBE: The pit temperature probe is needed to monitor the temperature of the pit. The alligator clip connects to a pit shelf, and the other end plugs into the pit computer.
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Operation 1.800.868.
How Does the Smoker Work? The Kalamazoo Smoker Cabinet is a sophisticated, gravity-fed charcoal smoker. The heat comes from a real charcoal fire, and flavorful smoke comes from just a few wood chunks. The smoker is extremely efficient because it is a sealed and insulated system. Just seven pounds of charcoal will keep the pit at 225°F for up to 16 hours. It is called a gravity-fed smoker because of the way the charcoal fire replenishes itself.
Working with the Fire Door and Ash Pan Safely Operating the Fire Door Wear protective, dry, insulated gloves when touching the fire door or ball valve. To open the door, smoothly lift up the ball valve (not the handle) with a gloved hand. Lift all the way until the fire door is caught on the fire door latch. NEVER open or close the fire door by grabbling onto the blower. Always hold onto the brass ball valve directly.
Before Lighting Your Smoker Each Time 1. Ensure the smoker is clear of combustible materials, liquids, gasses and vapors, including alcohol, gasoline, aerosol containers and dry goods. Keep electrical cords from being in contact with hot areas of the smoker. 2. Safely dispose of any ash in the ash pan, and reposition the empty ash pan behind the fire door. 3. Do not use the smoker with overly loose-fitting clothing, especially loose sleeves that may come in contact with the hot surfaces. 4.
Lighting Method Two, Empty Charcoal Chute: 1. Follow steps one through six for “Before Lighting Your Smoker.” 2. Close the fire door to keep charcoal from spilling out. 3. Place a small amount of charcoal (about 1/2 pound) in a charcoal chimney starter. Follow the chimney starter instructions to get the charcoal started. Once all of the coals are glowing, carefully pour the lit charcoal into the empty charcoal chute. 4. Load unlit charcoal on top of the burning charcoal already in the chute.
LIGHTING METHOD THREE Clean and Season the Smoker Before First Use To remove contaminants that may alter the flavor of your food, we recommend a thorough cleaning, followed by a short burn (without food) to season your smoker. Use a solution of dish soap and water to wash the pit shelves, heat diffuser and grease pan. Rinse thoroughly and reinstall in the smoker. Set the pit computer to 275°F. Use the recommended lighting method (lighting method one) to start the smoker with approximately 2.
Cooking in Your Smoker Typical Smoking Temperature: Whether you are smoking ribs, pulled pork, salmon fillets or a whole brisket, you cannot go wrong with a pit temperature of 225°F. Higher temperatures can decrease the smoking time, but 225°F is a tried and true barbecue standard. Typical Pre-heat Time: On a summer day, the pit computer should read 225°F within 1 hour of lighting the unit.
Using the Pit Computer The included pit computer is ideal for use with the Kalamazoo Smoker Cabinet. For complete instructions on using the interface, setting temperatures and changing modes, please consult the user manual that came with the computer. Noteworthy Features: The pit computer uses a temperature probe to monitor the temperature inside the pit. A blower, connected to the computer, stokes the fire to maintain the programmed pit temperature. A food temperature probe is also included.
6. If using the food temperature probe, route the thermometer (GREEN) end through the small grommet hole in the gutter. Push the jack end up through the oblong cable hole in the computer bracket. 7. Gently press the air outlet end of the blower into the open end of the ball valve pipe. It should be snug and secure. Orient the blower so the cord is on the left side. Route the jack end of the blower cord (PURPLE) up through the oblong cable hole in the computer bracket. 8.
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Recipes 1.800.868.
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Not-So-Basic Barbecue Rub This aromatic barbecue rub combines sweet and savory with a surprising finish of cinnamon and allspice. The recipe omits some of the usual suspects, such as onion, garlic and thyme in favor of these earthy flavors more commonly associated with non-barbecue dishes. Great on ribs and other flavorful meats. Yields 1+ Cup Directions 1/4 cup kosher salt Combine all ingredients. Store in an airtight container until ready for use.
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Triple S Rub (Smoky Seasoned Salt) This rub should be a staple in your pantry. It is a particularly good rub for smoked chicken wings, but we also like it with fish or rubbed on the outside skins of potatoes with some butter before wrapping them in foil and baking them. Yields 1/4 Cup Directions 2 tablespoons alder wood smoked salt Combine all ingredients. Store in an air-tight container in the refrigerator for up to a month.
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Onion Marmalade Barbecue Sauce Layers of flavor are the key to a great barbecue sauce. This one is rich and chunky, with a base of sweet, caramelized onions. A hit of red wine vinegar balances the sweetness, and barley malt syrup is the ingredient that will keep them guessing. This sauce is worth the time investment. We like it particularly well with smoked beef. Yields 2 Cups Directions 2 tablespoons unsalted butter Melt the butter over medium heat in a large saucepan.
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Barbecue Baby Back Ribs 5 HOURS SMOKI N G TI M E Fantastic ribs are a piece of cake in a competition-quality smoker like the Kalamazoo Smoker Cabinet. Rub them down, then smoke them for 5 hours at 225°F. That’s it! Serves 6 Directions 3 slabs baby back ribs with the membrane removed 1 batch Basic Barbecue Rub Rub the meaty side of the ribs down generously with barbecue rub. Refrigerate uncovered in a single layer while you prepare the smoker, about 1 hour.
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Barbecue Pulled Pork Sandwiches 8 HOURS SMOKI N G TI M E Nothing can beat the flavor of a good pulled pork sandwich. And, amazingly, pulled pork is just about the easiest of the classic barbecue favorites to make. The cooking time, temperature and smoke are very forgiving because a pork shoulder roast can handle almost anything you throw at it. Pulled pork holds up well for leftovers, so we recommend smoking two shoulders (doubling the recipe) while you’re at it.
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Bourbon Brown Sugar Baked Beans 2 HOURS SMOKI N G TI M E These beans are quite simply the best baked beans we have ever tasted. A whole lot of sweet, a little bit of heat, and the unmistakable hint of bourbon. You’ll be asked to make these over and over again. For maximum flavor, we recommend placing the beans below a smoked pork butt for the final 2 hours of its smoke.
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Smoked Beef Brisket 21 HOURS SMO K I N G TI M E, 1 H O UR H O L D T I M E Here you have it, the Mac-Daddy of barbecue. You can take immense pride in serving a fantastic brisket, and, with your competition-grade smoker, you might find yourself making brisket more frequently than you ever imagined. There are many techniques to smoking brisket, and many guides on the internet to explain them.
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Smoked Turkey 5 HOURS SMOKI N G TI M E An overnight brine helps create a more succulent and flavorful turkey. This brine is particularly flavorful, and the hints of orange, cloves and cinnamon really shine through. But the real key to elevating the flavor to the next level is smoking the turkey. This infuses the bird with an incredible smoky wood flavor. Serves 6 Directions 1 dried ancho chile Place the ancho chile and cloves in a blender or food processor and grind them together.
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Installation 1.800.868.
Freestanding Smoker Cabinet Dimensions The freestanding smoker cabinet rolls on heavy-duty casters and requires no installation. Simply connect to a single-outlet outdoor-rated extension cord to power the included pit computer. The extension cord routes through the bottom of the cabinet. Do not use below an unprotected combustible surface. Keep away from flammable materials. Maintain a minimum clearance of 6 inches between sides and back and any combustible surfaces.
Freestanding Smoker Countertop Dimensions The freestanding smoker cabinet normally includes a pre-installed solid surface porcelain countertop. If you have ordered the unit without a factory-installed countertop, use the dimensions below to have your own top fabricated.
Built-in Smoker Cabinet Dimensions The built-in smoker cabinet stands on heavy-duty stainless steel levelling legs with 1 1/2 inches of height adjustment. The smoker cabinet is intended for installation as part of the Kalamazoo outdoor kitchen cabinetry collection. If installing another type of surround or system, the structure must be a non-combustible construction. Do not use below an unprotected combustible surface. Keep away from flammable materials.
Built-in Smoker Cutout Dimensions For installation into masonry or other non-combustible surrounds, see cutout dimensions below. IMPORTANT INSTALLATION NOTES: The space between the right side of the upper structure that protrudes through the countertop and the right side of the main cabinet body is only one inch wide. This is not enough for a typical countertop section.
Installing with the Kalamazoo Signature Series Cabinetry Collection The built-in Kalamazoo Smoker Cabinet is built to the same specifications as the Kalamazoo Weather-tight Signature Series Outdoor Kitchen Cabinetry Collection and can be installed as part of this system. Warning: Do not leave the built-in smoker outside without the protection of an installed countertop. If the smoker will be exposed to rain prior to installing the countertop, please keep it covered.
Cabinetry Collection Installation Sequence 1. Prepare the patio for installation. A level patio is always preferred, but there is a total of 1 1/2 inches of height adjustment available with Kalamazoo outdoor kitchen cabinets. Please note, outdoor refrigeration has only 3/4 inch adjustment range. 2. Arrange cabinetry in position on the patio, lining each cabinet up against the next cabinet. 3.
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Product Care 1.800.868.
Caring for Your Smoker Cabinet Always allow the smoker to cool completely before cleaning. Stainless Steel Care: The Kalamazoo Smoker Cabinet is built from 304 stainless steel, which is a high-quality, non-magnetic stainless steel that is very corrosion resistant. It is also a highly-sanitary surface. After usage, the stainless steel may discolor from the intense heat. This condition is normal.
Caring for the Pit Computer and Blower Remove the pit computer after each use and store indoors. Do the same with the blower. The AC power adapter can remain inside the smoker cabinet between uses, but if you anticipate long periods of inactivity for your smoker, it is best to bring the AC adapter indoors as well. Use caution to avoid stressing the wire connection on the blower when operating the smoker.
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Packing List 1.800.868.
Packing List Please ensure you have all of these parts before discarding any packaging. A. Smoker Cabinet (1) HARDWARE INCLUDED WITH BUILT-IN UNITS B. Pit Shelves (3) 10-24 x 0.375-inch Button Head Cap Screws (4) C. Heat Diffuser (1) 10-24 Flange Nuts (4) D. Grease Pan (1) Speed Clips (4) E. Ash Pan(1) F. Ash Pan Tool (1) G. Fire Grate (1) H. Cord Guard (1) I.
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Craftsmanship to a Higher Standard We began our journey as Kalamazoo Sheet Metal more than a century ago. As a custom sheet metal fabrication shop, the family-owned company relied on its reputation for craftsmanship. Through the years, a focus on custom food and dairy processing equipment evolved. The “dairy standard” describes a flawless fit and finish level for stainless steel welding. Every seam has to be finished perfectly so that the equipment is easily cleaned and kept free from bacteria.
All specifications and other information contained in this Use and Care Guide are based on the latest product information available at the time of printing. Because Kalamazoo Outdoor Gourmet is always focused on product improvement, we reserve the right to make changes at any time. This includes all specifications of the product. © 2016 Kalamazoo Outdoor Gourmet, LLC. Not to be reproduced wholly or in part without specific written permission from Kalamazoo Outdoor Gourmet, LLC.
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