Transcript
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OWNER’S MANUAL Your guide to Barrel House Cooking Designed & Assembled in the USA
14" Diameter Models
WWW.BARRELHOUSECOOKER.COM A PRODUCT OF BARREL HOUSE COOKER, LLC 05/2017 #1015BHOM
PATENT PENDING
BARREL HOUSE DIAGRAM Parts and features vary depending on model. See website for information.
Barrel H-Frame
Hook
Accessory Shelf
Half Grill Grate
Accessory Wand
Base Open Frame
Stand
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SAFETY & IMPORTANT REMINDERS WARNING! DANGER! Failure to follow these instructions may lead to serious injury or death. • Do not use indoors. This cooker is designed for outdoor use only. • When in use, the cooker must be placed on a solid, level, heat tolerant, noncombustible surface, at least five feet away from buildings, out from under patios, and out of the general traffic path. A non-combustible round or square paver can be used to protect the surface. • Do not use gasoline, alcohol, or other highly volatile fluids. • Do not leave infants, children, or pets unattended near a hot cooker. • When using a drip pan, use extreme caution when handling while the cooker is hot. Spilling or tipping it over with grease inside the pan while the cooker is hot will cause a fire and may cause bodily harm. • When using the Hibachi feature, fill the deep side of the coal basket no more than 1/4 full. • Do not put coal directly into the bottom of the base. Always put charcoal in the coal basket located in the base. • Ensure that ashes and debris have been emptied from the base and coal basket before each use. • Do not add lighter fluid or charcoal saturated with lighter fluid to hot or warm coals. • Do not wear clothing with loose, flowing sleeves while lighting or using the cooker. • Do not use in tent, under restrictive outdoor enclosure, or anywhere outside dangerous carbon monoxide fumes may accumulate • Never touch the cooking grates, frames, hooks, coal basket, or the cooker to determine if they are hot. • Barbecue mitts or hot pads should always be used to protect hands while interacting with grates, hooks and frames. • Use proper barbecue tools with long, heat-resistant handles. • To avoid flare-ups during the cooking experience, keep the air intake at the proper elevation setting, and keep the lid closed after inserting the food. For high temperature cooking do not open the lid completely. As needed and according to cooking instructions, use the prop pin to slightly open the lid. ALWAYS CLOSE LID WHEN DONE COOKING. Grease flare-ups may occur when the lid is not closed. • Do not use as a burn pit. The porcelain enamel coating may not stand up to the excessive heat and may shatter.
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TABLE OF CONTENTS Barrel House Cooker Diagram................................................ 2 Safety Warnings.................................................................... 3 Complete Instructions Quick Start Guide........................................................ 5 Elevation Setting & Stand Attachment.......................... 6 Frame & Grate Placement........................................... 7 Lighting & Fuel.......................................................... 8 Hooking & Hanging................................................... 9 Cooking & Removal................................................... 9 Using Accessory Wand with Grates............................. 9 Coal Extinguishing & Disposal.................................... 10 Using the Hinge Prop Pin........................................... 10 Hibachi Grill................................................................... 11 Cooking Guide.................................................................... 12 Barrel House Cooker Care.................................................... 13 Warranty............................................................................ 13 Troubleshooting Cooking Temperature................................. 14 Parts Diagrams................................................................... 18 Contact & Follow Us!........................................................... 20
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When you see this symbol, visit barrelhousecooker.com/videos to watch a how-to video on the topic.
QUICK START GUIDE Visit barrelhousecooker.com/videos to watch our how-to videos for set-up, lighting, cooking, and more. For complete instructions, start on pg. 6. It is important to follow our instructions for lighting.
This is a non-tradtional method of lighting that ensures the cooker operates at the correct temperature for the entire cook. This smoker is engineered to stay within the correct temperature range by itself for the entire cook (5+ hours) without flare-ups or fussing when setup and lit as instructed. 1. Unpack and set-up the cooker. "First Time Set-Up" 2. Set air intake slider on cooker base to your elevation (pg. 6). 3. NOTE: The results depend on how the charcoal is filled and started. Light the coals one of two ways. Be sure the coals do not become all grey or reach peak heat. For complete lighting instructions see pg. 8 or watch the video. "Lighting" 4. Hang seasoned meat on the H-Frame or set on grates on middle level and close the lid. "Versatility" 5. Wait suggested time for the type of food being cooked (pg. 12). 6. After waiting the suggested time, check meat temperature, then cook to preference and remove. SAFETY NOTE: When in use, the cooker must be placed on a solid, level, heat tolerant, non-combustible surface, at least five feet away from buildings, out from under patios, and out of the general traffic path. A non-combustible round or square paver can be used to protect the surface. For complete safety instructions, see pg. 3.
When you see this symbol, visit barrelhousecooker.com/videos to watch a how-to video on the topic.
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COMPLETE INSTRUCTIONS STAND ATTACHMENT & ELEVATION SETTING 1. Attach stand to bottom of cooker base. Simply compress stand side-to-side to slip the two small metal tabs into the holes. 2. Set intake to closest elevation: 1. 2. 3. 4.
0 - 2,000’ 2,000 - 5,000’ 5,000 - 8,000’ 8,000 - 10,000’
"First Time Set-Up"
Air Intake Elevation Setting
Stand
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Setup starts with the air intake setting. Slide the pin to one of four elevation settings. As desired, the elevation setting can be adjusted to let in more or less air.
FRAME & GRATE PLACEMENT
"Versatility"
1. Unlatch barrel from base, lift off, and set to the side. 2. Insert and arrange modular frames and grates in the barrel depending on what is being cooked. There are several levels to cook on. NOTE: Food quantity and placement affects air flow and results. To guarantee air flows freely top to bottom follow this general guide: use the cooker for hanging meat (A), or set a single roast on the middle level (B), or hang some meat and put food on a half grate at center level (C). The top level (D) should only be used for light foods while hanging food below. We do not recommend cooking meat on grates on the top level.
A. The H-Frame is most often used at the top level to hang meat.
B. The Open Frame is most often used in the middle level with one or two Half Grill Grates for meat, potatoes, and fish.
D. Both Half Grill Grates can be used on the H-Frame or Open Frame on the top level or middle level for cooking items such as pizza, appetizers, and vegetables.
C. When hanging meat, both Half Grill Grates or other modular accessories, can be set on one half of the H-Frame and/ or Open Frame. This allows for simultaneous hanging and cooking on one or multiple levels.
NOTE: Air movement is critical in this system. Do not fill-up a level with food, or it will create a ceiling effect and change the cooking dynamics of the system. Pg. 7
LIGHTING & FUEL
"Lighting"
1. Remove the charcoal basket from the base and check that the base is free of ash and debris. 2. Fill the deep side of the charcoal basket to the top of the coal basket using Kingsford Original briquettes or similar. Warning: Never use charcoal pre-saturated with charcoal lighter fluid. It may cause varied cooking results and petrochemical flavored food. 3. Light the coals one of two ways. The food results all depend on how the cooker is started. It is important to follow our instructions for the best results. Be sure the coals do not become entirely ashed over (all grey) or reach peak heat. 1) LIGHTER FLUID: Coat with lighter fluid, then immediately light. At 10 minutes, set barrel on base and leave lid open. After 5-10 more minutes, insert food and close lid. 2) TRADITIONAL CHIMNEY: Place about 1/3 of the coals in the chimney and set it on something safe such as another grill or another paver and light the paper. After 10 minutes, pour burning coals on top of other coals and place barrel on base with lid open. After 5-10 more minutes, close lid. ADDING WOOD We do not recommend replacing charcoal with wood, however, for an additional flavor profile, you can add small wood chunks (preferred) or chips while meat is cooking. A little bit of wood goes a long way to creating flavor in the enclosed pit environment of the Barrel House Cooker. To add wood, either drop it in from the top or remove the barrel from base, add wood to the charcoal, then reattach the barrel. Keep in mind that Kingsford Original Briquettes already produces a mild smoky taste. USING LUMP (HARDWOOD CHARCOAL) Lump or hardwood charcoal burns hotter than briquettes, but it still produces the same results with a slightly different flavor profile. For additional flavor, small wood chunks can be added to lump during the cook. NOTE ABOUT THERMOMETER The thermometer provides the added value of being able to baseline the start up temperature and ensure the cook is within the desired range when properly started. While the top thermometer will typically read between 220-260°F, the actual temperature the food is cooking at is typically between 275-315°. The actual temperature will vary depending on a number of things and timing during the cook. The lid thermometer does not accurately reflect the temperature where the food is cooking because it is at the top of the barrel above the exhaust ports, and the intended cook area is below the exhaust ports.
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HOOKING & HANGING
"Versatility"
1. Prepare meat and insert the hooks. Make sure the hook is a couple inches down from the top of the thickest end of the meat. The hook should go all the way through the meat with the point aiming up. Boneless Meat: Hook the thicker end. Half Chicken: Hook under the breast bone. Leg will be at the bottom. Whole Chicken: Use two hooks, one under each breast bone. Ribs: Hook the thick side two or three ribs down. Optionally, use a second hook attached to the first and sticking out another three ribs down. A grate can be placed at the lowest level as a precaution. 2. Hang the hooked meat on the H-Frame inside the cooker. Space the meat out and away from the sides of the barrel. Some meats can be set on the center level grate instead of being hung. 3. Close the lid.
COOKING & REMOVAL
1. Cook meat for the suggested time (pg. 12). 2. At the end of the suggested cooking time, open the lid and use the Accessory Wand to slightly lift the hooked meat to check the meat’s internal temperature. 3. If the desired temperature has been reached (pg. 12), remove the meat. Recipes and cooking instructions for a variety of foods can be found at barrelhousecooker.com/meat
USING ACCESSORY WAND WITH GRATES
• • • • •
A unique connection between the Accessory Wand and some accessories allows easy placement and removal of, into, and out of the barrel. Insert the wand into the accessory connection and angle it back allowing the circle end of the wand to go around the tab. The wand and grate will stay balanced as the wand is leaned back against the support. Use caution when cooker is hot, and protect hands and arms with a long cooking mitt. When food is on the accessory, balance the contents before lifting. Pg. 9
COAL EXTINGUISHING & DISPOSAL 1. To extinguish the coals, close the lid and let the cooker continue to run. Do not use water to extinguish coals inside the cooker. 2. Dispose cold ashes into metal or concrete waste bins that do not contain plastic, paper, or greenery.
USING THE HINGE PROP PIN • • •
Some models come standard with a convenient hinge to make cooking interaction easier and cleaner. The hinge has a built-in prop pin that sits securely in the lower section of the hinge. Some foods, such as pizza, require high heat. Propping the lid increases the air flow to the coals and elevates cooker temperature.
Hinge Pin Prop Pin in Holding Trough
Prop Pin in Prop Position
Prop Pin Lifts Lid to Position
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HIBACHI GRILL Hibachi conversion requires the Open Frame included with the Deluxe or sold separately. The base of the Barrel House Cooker makes a convenient hibachi grill, perfect for searing, reverse searing, and portable grilling. 1. 2. 3. 4.
Remove barrel from base and set aside. Remove ash and debris from base and coal basket. Fill the deep side of the coal basket only 1/4 of the way with charcoal. Light the coals using the method described in “Lighting” but do not put the barrel on the base. 5. Place the Half Grill Grates (or optional Slotted Grates) on the Open Frame. 6. Place the Open Frame over the coals on top of the base. The “feet” of the Open Frame rest within the inside-top of the base for a secure fit. COOKING TIP: With a full load of charcoal and the hook already in the meat, sear on the hibachi before hanging it in the barrel. After searing on the hibachi, carefully remove the Open Frame and grills using high-temp gloves. Set the barrel on the base, latch it, hang the meat and close the lid. The coals used in the hibachi will cook the food in the barrel.
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COOKING GUIDE
Cook to suggested time, check meat temperature, and then cook to preference. For recipes and cooking instructions, visit barrelhousecooker.com.
Cook Times
(approximate, cook to preference)
Meat Internal Temp. (degrees Fahrenheit)
Pork Ribs (2-4 Racks) 3-4 hours (5-6 Racks) 4-5 hours
Bones Slightly Stick Out
Poultry (1-2 Whole)
2-2.5 hours
165-175 (breast)
Poultry (Pieces)
30-90 min (depending on thickness)
165 (boneless breasts) 175 (thighs/legs)
Turkey
20 min/lbs
165-175 (breast)
Tri-Tip
45-60 min
140 Medium
Rib Eye Steak (Hung)
20-30 min
140 Medium
Brisket
4-6 hours (+resting time)
200
Ham
2-3 hours (depending on size)
140
Pork Tenderloin
45-60 min
140-145 Medium
Lamb (Leg, Boneless) 2-2.5 hours
140 Medium
Fish (cook on middle level)
30-45 min
130-145 (flaky, tender, slightly translucent)
Prime Rib
2.5-3 hours
130 Medium
Pork Shoulder
5-6 hours
195-200
Pizza
30-45 min
Prop lid last 20 minutes
Corn-on-the-Cob
30-45 min
Potatoes/Vegetables
60 min (vegetables) 90-120 min (whole potatoes)
Kabobs
30-60 min
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BARREL HOUSE COOKER CARE
INTERIOR: Within a couple cooks, the inside of the barrel and lid will be seasoned. It is not necessary to regularly clean off this coating, as the porcelain enamel protects the cooker. Once a year, or so, thoroughly heat the barrel and brush the interior down. For any build up in the base, use a plastic scraper.
THERMOMETER: Regularly clean the thermometer probe on the underside of the Barrel House lid. It is common for there to be condensation in the thermometer due to changes in the surrounding environment. It will eventually dry out on it's own. EXTERIOR: Make sure the cooker is cool and coals are completely extinguished. Wash the cooker with a mild detergent, soft sponge, and water. Rinse well and wipe dry. GRATES/FRAMES/ACCESSORIES: All grates, frames, accessories, and hooks are dishwasher safe. However, it is not necessary to wash after each use. WARNING: Porcelain enamel can chip or shatter when dropped or hit with a solid object.
WARRANTY
FREE LIFETIME REPLACEMENT* of the following items: • Plastic Handles & Latch Covers • Metal Latches • Thermometer O-ring Gasket
*Replacement will be sent once the defective part has been returned. Barrel House Cooker Company hereby warrants to the ORIGINAL PURCHASER of this Barrel House Cooker that it will be free from defects in material and workmanship from the date of purchase for one year when assembled and operated in accordance with the printed instructions accompanying it. Barrel House Cooker Company may require reasonable proof of purchase date. Please register the serial number, located on the intake plate which is on the left side near the bottom, online or keep the receipt. This Limited Warranty shall be limited to the repair or replacement of parts which prove defective under normal use. Barrel House Cooker Company requires satisfactory proof of a defective part. If Barrel House Cooker Company confirms the defect and approves the claim, Barrel House Cooker Company will elect to repair or replace such parts without charge. If required to return defective parts, transportation charges must be prepaid. Barrel House Cooker Company will return parts to the purchaser, carriage or postage prepaid. This Limited Warranty does not cover any failures or operating difficulties due to accident, abuse, misuse, alteration, misapplication, vandalism, improper installation or improper maintenance or service, or failure to perform normal and routine maintenance. Deterioration or damage due to severe weather conditions such as hail, hurricanes, earthquakes or tornadoes, discoloration due to exposure to chemicals, either directly or in the atmosphere, is not covered by this Limited Warranty. There are no other express warranties except as set forth herein, and any applicable implied warranties of merchantability and fitness are limited in duration to the period of coverage of this express written Limited Warranty. Some regions do not allow limitation on how long an implied warranty lasts, so this limitation may not apply to you. Pg. 13
TROUBLESHOOTING COOKING TEMPERATURE This smoker is engineered to stay at the correct temperature range by itself for the entire cook (5+ hours) without flare-ups, or fussing with it when set-up and lit as instructed. The cooking process is different than other outdoor BBQs, smokers, and cookers. Give the process time to work, the temperature will fluctuate some, but the results will be amazing every time. NOTE ABOUT THERMOMETER: The thermometer provides the added value of being able to baseline the start up temperature and ensure the cook is within the desired range when properly started. While the top thermometer will typically read between 220-260°F, the actual temperature the food is cooking at is typically between 275-315°. The actual temperature will vary depending on a number of things and timing during the cook. The lid thermometer does not accurately reflect the temperature where the food is cooking because it is at the top of the barrel above the exhaust ports, and the intended cook area is below the exhaust ports.
Barrel Cooker Runs Too Hot?
One or more of the following issues can affect the temperature of the cooker. TOO HOT? THE COOKER Elevation Setting Correct? Be sure the air intake setting is at the proper opening based on your elevation. If the intake is opened more than suggested the coals will burn hotter for a shorter period of time. Lid Seating Properly? Be sure the lid sits down all the way around the top of the barrel. The more air escaping from the top, the hotter the barrel will be. Brand New Barrel House There is a slight chance a brand new cooker may run hotter for the first cook due to the porcelain coating. If you experience this, the food will still turn out great. The cooker will become seasoned, which will bring the temperature down on subsequent cooks. Thermometer Working Properly? Thermometers can go bad. Visit our website for more information on replacing a bad thermometer. Pg. 14
TOO HOT? THE WEATHER
TEMPERATURE TOO HOT CON’T.
Direct Sun and Hot Days Ambient temperatures affect the cooking temperature of the barrel cooker. The results will be the same, but the timing will be a little different. For more consistent times, keep the barrel cooker in the shade on hot days, and in the sun on colder days. The wind may also affect the cooking temperature by cooling the barrel down. The effect of weather is not overly dramatic but does play a part in the cooking temperature and time. Wind Blowing Air to Coals The cooking temperature will increase if air is being forced through the bottom intake holes. Turn the barrel cooker away from the wind, set up a wind block, or place barrel in a sheltered area. TOO HOT? THE PROCESS: What the Cooker Does Temperature Naturally Rises during a Cook As meat heats up, the ambient temperature in the barrel usually increases. Less energy is being used to cook the meat so the air gets hotter. If the temperature goes beyond the cooking range there may be other factors to consider. Temperature Fluctuations It is normal to see spikes in the temperature but it will not affect the results of the cook. Spikes usually calm down within 30 minutes. Some of the reasons for temperature spikes are: • As briquettes burn, they ash and become smaller causing them to rearrange and make hot spots. • There may be a temporary hot spot from grease or a wood chip. • Opening the lid, no matter how little or quick, introduces air into the system and the coals heat up. Probe Temperature Varies During the cooking process the temperature within the barrel fluctuates, but the end result is a consistent cook top to bottom. At times throughout the cook, it is hotter toward the middle and other times toward the top. This is normal as the meat heats up, as coals breakdown, and air moves. TOO HOT? THE PROCESS: What You Do Keep the Lid Closed Try to limit opening the cooker except when necessary to check the meat, add wood, or to add/remove food. The additional air this lets into the cooker raises the temperature and can change the cooking dynamics negatively if opened too frequently or for too long. Pg. 15
TROUBLESHOOTING COOKING TEMPERATURE
Some Fuels Burn Hotter Some charcoal brands and types burn hotter. For instance, lump coal has the reputation of producing more heat than briquette charcoal. Consider an alternative product such as Kingsford Original or similar. WHAT NOT TO DO NEVER pour water over hot coals in the cooker. The result will be meat coated in ash, temperature cooled too low, and it may crack the porcelain finish.
Barrel Cooker Runs Too Cool?
After the meat has warmed up during the cooking process, the cooking lid thermometer should be over 220°F (note that the temperature where the meat is cooking is substantially hotter than what the lid thermometer reads). Here are a few things to consider if the cooking temperature on the lid will not go over 220°F during a cook: TOO COOL? THE COOKER: Air Intake Properly Set? Be sure the air intake is open according to your city's elevation. If there is not sufficient air, the temperature will be low. Thermometer Working Properly? Thermometers can go bad. Visit our website for more information on replacing a bad thermometer. TOO COOL? THE WEATHER Damp Cool Days The Barrel Cooker may require more air on a damp, cold day compared to a sunny, warm one. Offset the lid for a couple minutes, then reset it. Wait 10 minutes to see how the temperature is affected. Wind May Reduce Air Intake The cooking temperature may actually decrease depending on how the wind is twirling around the barrel. Turn the barrel cooker in a different direction, set up a wind block, or place barrel in a sheltered area. TOO COOL? THE PROCESS: What the Cooker Does Temperature Naturally Rises during a Cook As meat heats up, the ambient temperature in the barrel often increases. Give the process time to play out. If the temperature never gets to 220°F there may be other factors to consider. Pg. 16
TEMPERATURE TOO COOL CON’T.
TOO COOL? THE PROCESS: What You Do Give the Coals a Boost Encourage the coals by giving them a boost of air. Offset the lid for a couple minutes, then reset it. Wait 10 minutes to see how the temperature is affected. Increase Air Flow into Cooker Adjust the bottom air intake, opening it up slightly more. The elevation or conditions may require it. Amount of Meat or Temperature of Meat The cooker may be overloaded with meat, not allowing the cooking process to mature. See manufacturer’s recommendations for meat quantity. A full barrel of very cold meat should cook fine when given more time for the temperature to rise. Some Fuels Burn Cooler Some charcoal brands and types burn cooler than others. Trying lump charcoal may help increase the temperature but will burn faster than briquettes. Try a new charcoal product and see if that makes a difference.
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BARREL PARTS DIAGRAM Parts and features vary depending on model. See website for information.
1 5 8
7
6
2 3
9
10 11 1
12 13 1
3 4
3
14
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4
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.
Handle Top Lid Handle Support Handle Bottom Side Handle Support Thermometer Gasket, Thermometer Barrel Lid Hinge Top Hinge Pin Prop Pin Hinge Bottom Lid Felt Gasket Barrel Body Shelf
BASE PARTS DIAGRAM 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24.
Base Latch Base Latch Base Latch Cover Coal Basket Heat Shield 17 Damper Keeper Damper Air Intake Plate Elevation Adjustment Pin Barrel Base Barrel Base Stand
15 16
18 19
20
15 16
23
21
22
24
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SERIAL NUMBER REGISTRATION Please register your Barrel House Cooker upon receiving it for warranty purposes. The serial number is on the intake plate located on the base of the cooker under the barcode.
To register, visit www.barrelhousecooker.com/register BARREL HOUSE COOKER, LLC
®
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34970 MCMURTREY AVE BAKERSFIELD, CA 93308 1-844-508-2665
[email protected] WWW.BARRELHOUSECOOKER.COM
