Transcript
Hondo Deluxe
TM
MODEL 03207245
Assembly Instructions
Tools needed for assembly: Phillips screwdriver • Adjustable wrench
CAUTION
CAUTION
Some parts may contain sharp edges – especially as noted in manual. Wear protective gloves if necessary.
Read and follow all safety statements, warnings, assembly instructions and use & care directions before attempting to assemble and cook.
CAUTION
WARNING
THIS UNIT IS HEAVY.
CARBON MONOXIDE HAZARD
DO NOT assemble without a helper.
Burning charcoal inside can kill you. It gives off carbon monoxide, which has no odor. NEVER burn charcoal inside homes, vehicles or tents. Hondo Deluxe 03207245 E / 42802128(02-12-03)
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Missing a part?
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PARTS LIST ITEM 55700342 55700343 55700344 55700345 55700346 55700347 55700348 55700349 55700350 55700351 55700352 55700353
DESCRIPTION SMOKE CHAMBER KIT SMOKE CHAMBER LID ASSEMBLY FIREBOX KIT FIREBOX LID ASSEMBLY HINGE KIT FRONT SHELF KIT AXLE KIT WHEEL KIT LEG BRACE KIT SMOKE STACK KIT SHORT LEG KIT LONG LEG KIT
QTY 1 1 1 1 1 1 1 1 1 1 1 1
ITEM 55700354 55700355 55700356 55700357 42000016 42802128 45602003 40009927 40009928 40002811 46030090 44830150
DESCRIPTION KNOCKOUT COVER KIT DOOR LATCH KIT LOGO PLATE KIT BUTTERFLY DAMPER KIT HARDWARE BAG ASSEMBLY INSTRUCTIONS LEG EXTENDER CAST IRON COOKING GRATE, Small CAST IRON COOKING GRATE, Large GRATE SET (3) WIRE SHELF GREASE CAN HOLDER
QTY 1 1 1 1 1 1 2 1 1 1 1 1
BEFORE BEGINNING ASSEMBLY . . . GET A HELPER! This unit is heavy and requires a second person for lifting and moving. Pick a suitable location to work. Open the carton and slit the corners to open like the illustration below. This will give you a protective work surface upon which to start the assembly.
1
DO NOT ASSEMBLE WITHOUT A HELPER.
• Cart should be assembled in position shown. • Connect leg sections together as shown. • Make sure short legs with axle holes are on the same side. • Affix wire shelf as shown in section AA. • Wire shelf must be attached before leg brace assembly begins. • Attach leg braces to each side with eight 1/4 -20 x1-3/4 screws and eight 1/4-20 flange nuts. • Thread wheel axle through both legs on the right side as shown and attach wheel using a hitch pin for each side. • Snap hub cap into place as shown. • Insert leg extenders into bottom of legs opposite of wheels.
2 Attach Wire Shelf
AA
Leg Extenders
Long Leg Attach Wheel, Hitch Pin & Hub Cap (Repeat for other side)
Connect Leg Sections (Repeat for Other Side) Short Leg (with Axle holes)
3 Attach Leg Braces (Repeat for Other Side)
Slotted Hole Round Hole
2
Smoke Chamber
• With cart positioned as shown, align holes on cart with those on the smoke chamber bottom. • Attach the smoke chamber using four 1/4-20x1-3/4” screws and four 1/4-20 flange nuts per leg. • Tighten all hardware.
Lid not shown for clarity.
1
3
Firebox
• Attach knockout cover to the firebox chamber using two 8-32 x 1/2 screws and two 8-32 keps nuts. • With smoker turned onto its right side, lower the firebox over the opening on smoke chamber as shown. Align the holes in the smoke chamber to those on the firebox and insert six 1/4 - 20 x 3/4 hex head screws and washers. • Attach six 1/4 - 20 flange nuts to the backs of each firebox screw and tighten.
Smoke Chamber (Left Side)
Check to be sure that all screws and nuts used so far are fully tightened. • Have someone help you stand the unit in the upright position.
1
1 Knockout Cover
4
• Attach smokestack using two 1/4 - 20 x 1/2 screws and two 1/4 - 20 flange nuts.
Lids not shown for clarity.
1
Attach Smokestack
Lid removed for clarity.
• Attach front shelf using three 1/4 - 20 x 3/4 screws and three 1/4 x 20 flange nuts.
2 2 Shelf Attachment
Attach Front Shelf
5
• Insert wire and cast iron grates as shown.
6 • Hang the grease can holder under the smoke chamber on right side. Enter through large hole first. • An empty soup can is recommended to hang from grease can holder.
Grease Can Holder
Lids removed for clarity.
HARDWARE LIST Hardware is shown actual size. You may have spare hardware after assembly is complete.
1/4-20x3/4” Hex-Head Machine Screw Qty. 8
1/4-20x1-3/4” Machine Screw Qty. 12
1/4-20 1/4-20 1/4-20x1/2” Machine Screw Reverse Lock Nut Flange Nut Qty. 23 Qty. 2 Qty. 2
#8-32 Keps Nut Qty. 2
#8-32 x 1/2 Machine Screw Qty. 2
1/4-20 Flat Washer Qty. 10
1/4-20x 3/4” Machine Screw Qty. 3
WARNING MOST SURFACES ON THIS UNIT ARE HOT WHEN IN USE. USE EXTREME CAUTION. KEEP OTHERS AWAY FROM UNIT. ALWAYS WEAR PROTECTIVE CLOTHING TO PREVENT INJURY.
Limited Warranty New Braunfels Smoker Co. warrants this grill/smoker for replacement or repair of parts and/or workmanship for a period of ninety (90) days . Paint is not warranted and will require touchup. These limited warranties are made exclusively to the original customer presenting proof of purchase. These warranties are limited to non-commercial residential use only. Any returned goods must be shipped prepaid. These warranties do not cover normal wear and tear or damages resulting from abuse or misuse. This warranty excludes incidental or consequential cost due to damages or losses or property of any nature. NOTICE: Some states do not allow the exclusion or limitation of incidental or consequential damages or limitations on how long an implied warranty lasts, so the above limitations or exclusions may not apply to you. This warranty gives you specific legal rights and you may also have other legal rights which may vary from state to state. For further information, contact the New Braunfels Smoker Co., toll free at 1-800-232-3398.
Before you begin . . . Familairize yourself with the major components and controls of the unit. Smokestack Damper Smoke Chamber Firebox
Firebox Damper
With any type of live fire cooking, allow enough time to build a fire and get the grill/smoker up to temperature. Build a fire using either charcoal briquettes, lump charcoal, or wood chunks. Briquettes offer a very good source of heat, and are readily available in the marketplace. Most briquettes are manufactured using a combination of wood charcoal, coal powder, and a processing binder. Lump charcoal is a premium form of charcoal because it is made of only wood. Lump charcoal burns hotter and longer than briquettes, and imparts no chemical flavors to the food being cooked. For a more robust smoke flavor using briquettes or lump charcoal, try adding several wood chunks to the fire. Wood chunks are available in a variety of natural flavors, and can be used alone or in addition to charcoal. As a general rule, any hardwood that bears a fruit or nut is suitable for cooking. However, different woods have very different tastes. Mild Flavor
Medium Flavor Heavy Flavor
Pecan
Hickory
Mesquite
Apple
White Oak
Blackjack Oak
Peach
Cherry
Red Oak
Experiment with different woods to determine your personal favorite, and always use well-seasoned wood. Green or freshcut wood can turn food black, and tastes bitter.
Grilling is a method of cooking directly over a fire, for foods such as steaks, hamburgers, and hot dogs. Cooking temperatures for grilling ranges from approximately 350° to 550°. Due to the high temperatures and direct proximity to the fire, this type of cooking requires close attention.
Barbequing is accomplished by using indirect heat, with a temperature range from approximately 225° to 350°. Using an offset firebox design, only the heat and smoke flow through the smoke chamber, cooking the food without direct contact with the fire. This method is ideal for chicken, ribs, fish, and vegetables.
Slow Smoking can also be done with the offset firebox design, using indirect heat and smoke. Similar to barbequing, the food is placed in the smoke chamber, with the fire in the firebox. However, slow smoking occurs in a temperature range of approximately 140° to 225°, and requires an extended cooking time. This type of cooking is ideal for turkey, ham, or sausage.
Prior to cooking on your grill/smoker, the following steps should be taken to season the interior steel and cast iron grates. This will seal the inside surfaces with wood smoke and resin, helping to prevent corrosion. First, brush all interior surfaces and cast iron grates with vegetable oil. Next, build a small fire on the fire grate inside the firebox, being sure not to lay coals against the walls. After the fire becomes established, close both lids and position both dampers approximately 1/4 open. Sustain this fire for at least 2 hours. The unit is now ready for cooking!
Grilling
Maintenance
Position both fire grates in the smoke chamber. Build a fire on top of the fire grates using either charcoal briquettes, lump charcoal, or wood chunks. Keep the smoke chamber lid open, and both dampers open, until the fire has established itself and is ready for cooking. Spread out coals as required, insert cooking grates, and start grilling. Remember, grilling is done over the top of the fire. Use the dampers to regulate the fire and heat. Open the dampers to increase temperature; close dampers to decrease temperatures. The smoke chamber door can remain open or closed. Refer to recipes for required cooking times and temperatures.
When finished cooking, and the unit has adequately cooled, clean out all remaining ashes. Ashes collect moisture, which can lead to premature rusting and decay. Periodically coating the interior surfaces and cooking grates with vegetable oil will aid in the protection of your unit. Also, occasional touch up of the exterior paint will be required. Black, high-temperature spray paint is recommended. Never paint the interior of the unit.
Barbequing and Slow Smoking Position both cooking grates in the smoke chamber. Position one fire grate in the firebox. Build a fire on this fire grate using either charcoal briquettes, lump charcoal, or wood chunks. Keep the firebox lid open, and both dampers open until the fire is established. Then, close the firebox lid (both lids should now be closed) and you will begin to see smoke flow from the smokestack. Adjust both dampers until the desired smoker chamber temperature is achieved. Open the dampers to increase temperature; close the dampers to decrease temperatures. This process of adjusting the temperature can take several minutes. Once the proper setting is obtained, only occasional attention is required. Now, place the food in the smoke chamber. Remember, this is indirect cooking, so the fire is in the firebox, and the food is placed in the smoke chamber. Keep both lids closed while cooking to prevent unnecessary loss of heat and smoke. Refer to recipes for required cooking times and temperatures. Add charcoal or wood chunks as necessary to maintain the fire.
TOLL FREE 1-800-232-3398 Visit our web site at www.nbsmoker.com
