The smoking chamber installation and
instruction manual
The hot smoke smoking chamber is meant for sh-, meat- and poultry meat
heating. The chamber is also suitable for a cottage, private home garden, or for a
country home.
The smoking chamber design is double layered (sides and back) where’s the
circulating heated smoke is kept at a consistent steady temperature. The double
layers help avoiding the condensation water from accumulating, if the outside
temperature happens to be low. The smoking chamber has two chambers which
are both sealable.
The bottom part of the chamber is meant for heating, where’s the necessary
temperature for the smoking process is being maintained.
The upper part is the smoking space where the trays are, and also the grease
pan which help avoiding the grease from dripping on to the chamber sealing and
setting it on re. Furthermore there are hanger parts in the chamber upper part
where it is possible to place the suitable sh or meat bars (previously removing
the grill nets).
The grill construction is designed to maintain the right smoke purity to not ruin
the prepared food, even in the case of having the wrong type of re wood in the
heating chamber (as a example, conifer).
The chimney for the GSS-125 is square shaped and with a damper. The chimney
is not removable.
The chimney for the GSS-200 and GSS-200 XL smoking chambers comes with
a damper which can be removed (for example it is possible to put the smoking
chamber under a awning and lead the smoke pipe through the roof).
Smoking chamber equipped with a thermometer is made of the following metal
thickness:
the bottom of the smoking chamber is 3mm;
the smoking chamber is 2mm;
cover 1.5 mm;
weight: GSS-125 40 kg; GSS-200 100 kg; GSS-200 XL 110 kg.
Safety requirements and installation
1. The chamber can be installed on a steady ground and/ or a specialised none
ammable base
2. When installing the the hot smoking chamber it is necessary to follow the
safety requirements and needed spacing
3. The chamber can be used a minimum 5m away from buildings or ammable
storage
4. During usage and after having nished, the chamber must not be left unat-
tended until the combustible material (wood, coals ct.) has completely burned
out and/ or the left overs extinguished with water
5. The chamber must be cleaned from ammable left overs after usage
6. Only quality wood may be used for heating the chamber.
The re safety requirements are monitored by the local authority (rescue ofcer),
who can further assist, regarding additional questions rising about re safety
Usage introduction
Before usage to carefully read the given manual.
The rst heating must be done without placing any food in the grill because the
grill external heat resistant colour (up till 450 degrees) achieves it’s nal hard-
ness just after the heating process and may emit unpleasant burning smell. The
chamber should be heated for at least one (1) hour. In the meantime to avoid
scratching the paint surface. On the initial heating the paint will soften which
is essential to avoid contact with chamber painted surfaces. If the thermometer
does not show the right temperature, then remove it from its space and add the
oil (industrial, not engine oil).
Usage
1. Place dry wood in the lower furnace and ignite them
2. Place hardwood shavings or chips to the upper part of the smoking chamber
oor (under the grease pan). To achieve different avours, different ingredients
can be added during smoking, such as cherry-, plum-, or apple tree shakes. Net-
tles can be added in to the smoke chamber, to get a golden-yellow colour for the
smoked food
3. If the grill temperature has risen to the needed temperature and smoke starts
to animate from the smoking cabinet, then place the smoked food on the trays
4. The grill temperature can be also regulated through opening and closing the
chamber door. The door handle also has a regulator. The chamber re smoke,
goes through the smoker grill double layered wall to the chimney
5. Different time lenghts apply for smoking individual types of food. On a average
smoking sh, takes up to an hour, poultry meat 1,5 hours and meat 6-7 hours;
6. On repetitive usage, ensure that there are no excess ashes from previous usage
7. If the chamber is not frequently used then it is advised to keep it under a shadow,
to ensure its longevity and better resistance to external conditions
Note
If the product instructions have not been followed,
then the product warranty will not apply.
GB
