smoker house grill
66927
Cleaning, assembly, and operation
instruCtions
®
distributed exclusively by harbor Freight tools .
3491 Mission Oaks Blvd., Camarillo, CA 93011
Visit our website at: http://www.harborfreight.com
read this material before using this product.
Failure to do so can result in serious injury.
saVe this manual.
©
®
Copyright 2009 by Harbor Freight Tools . All rights reserved. No portion of this manual or any artwork
contained herein may be reproduced in any shape or form without the express written consent of
Harbor Freight Tools. Diagrams within this manual may not be drawn proportionally. Due to continuing
improvements, actual product may differ slightly from the product described herein. Tools required for
assembly and service may not be included.
For technical questions or replacement parts, please call 1-800-444-3353.
REV09e
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to touch handles or knobs. After use,
allow Smoker House Grill to cool at
least 30 minutes before putting on or
taking off parts.
Specific Safety
1. do not pour (or squirt) lighter
fluid onto burning coals. Doing
so can cause fire and/or explosion
resulting in severe personal injury, or
death.
2. do not operate this smoker house
Grill near flammable materials.
There is always a chance of fire if
flammable materials are stored, or
positioned temporarily nearby.
2. never use charcoal that has been
pre-treated with lighter fluid. Use
only high grade plain charcoal, or
charcoal/wood mixture.
3. Keep multiple ABC class fire ex-
tinguishers nearby. Monitor the
Smoker House Grill while in use.
3. use only approved charcoal lighter
fluid to ignite charcoal. DO NOT
use gasoline, kerosene, or alcohol.
Use of these (or similar) products
may cause an explosion possibly
leading to severe personal injury and/
or death.
Food borne illness safety
1. before every use, thoroughly clean
the smoker house grill - (see
“Cleaning” section for instructions),
and wash your hands.
4. use this smoker house grill out-
doors only. Never use inside
your house, or in any confined
space. Never use under canopies,
or trees. Used without adequate
ventilation, this product can cause
carbon monoxide buildup lead-
ing to drowsiness, illness and/or
death.
2. Follow Food and drug adminis-
tration (Fda) food safety recom-
mendations for cooking and food
to the following safety information,
taken from FDA’s website:
a. Cooking times (if provided) are
estimated. Verify that all food is
properly cooked. All meat should
be cooked to an internal temperature
5. place smoker house grill on a
stable, level surface, away from
wooden fences, shrubs, trees and/
or sheds. the surface must be ca-
pable of supporting at least 85 lbs.
1
of at least 160° F .
b. keep hot food hot (above 140°
F) and cold food cold (below 40°
F). Do not let perishable food sit out
longer than 2 hours (1 hour in tem-
peratures above 90° F).
6. an adult must always be in charge
of this smoker house grill when
it is being used. Keep children and
pets a safe distance at all times.
7. some parts of this smoker house
grill may have sharp edges. Al-
ways wear heavy duty work gloves if
necessary when handling this prod-
uct.
1 Poultry should be cooked to an internal
temperature of at least 165° F. For whole
poultry, temperature measurement should
be taken in the thigh. To gauge shellfish
doneness, refer to FDA food safety guide-
lines.
SKU 66927
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8. use heat resistant gloves, oven
mittens, and/or hot pads for han-
dling the “hot” grill and/or imple-
ments (not supplied) for use with
the smoker house grill.
speCiFiCations
9. insure that there is at least 3 feet
clearance around all sides of this
smoker house grill when it is be-
ing used.
Food Capacity
Up to 50 lb
unpaCking
When unpacking, make sure that the
item is intact and undamaged. If any parts
are missing or broken, please call Harbor
Freight Tools at 1-800-444-3353 as soon
as possible.
10. the use of accessory attachments
not recommended by the manufac-
turer may cause injuries. Do not
use the Smoker House Grill for other
than intended use.
11. maintain labels and nameplates on
the appliance. These carry impor-
tant safety information. If unreadable
or missing, contact Harbor Freight
Tools for a replacement.
Cleaning
read the entire important
saFeguards section at
the beginning of this manual
including all text under
12. do not store anything other than
the manufacturer’s recommended
accessories in this unit when not
in use.
subheadings therein before set
up or use of this product.
to
preVent
13. the warnings, precautions, and
instructions discussed in this
instruction manual cannot cover
all possible conditions and situ-
ations that may occur. it must be
understood by the operator that
common sense and caution are
factors which cannot be built into
this product, but must be supplied
by the operator.
serious
injury:
before cleaning, make sure
the unit has cooled
completely.
to prevent food borne illness,
wash the unit before
assembly in hot, soapy water,
taking care to rinse
completely. Wipe with a soft
rag. allow smoke house grill
to dry completely before
assembly or use.
saVe these
instruCtions.
assembly
read the entire important
saFeguards section at
the beginning of this manual
REV09e
SKU 66927
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including all text under
subheadings therein before set
up or use of this product.
Vent (I) on the Dome Lid (C), and the
Handle Bases (J), and Handle Knobs
(K) to the Upper Body (B). All other
parts need to be assembled. See
Figure 1 and see also the “assimbly
diagram” on page 10 of this manual.
to preVent
serious injury:
before assembly or
adjustment, make sure the
unit has cooled completely.
2. Attach three Legs (G) to the Lower
Body (A) using Bolts (1), and Nuts
(2).
NOTE: For additional
information regarding the parts
listed in the following pages,
refer to the Assembly Diagram
near the end of this manual.
Tools needed (not supplied), are
a phillips head screwdriver and
a small adjustable wrench.
3. Attach three Supports (L) to inside of
Lower Body (A) using Bolts (1), and
Nuts (2).
4. Place Water Pan (D) onto the three
Supports (L), then lay a Charcoal
Grate (F) into the Water Pan (D).
5. Place a Cooking Grill (E) on the up-
per lip of the Water Pan.
Figure 1
lower body (a) Water pan (d)
6. This finishes the Lower Body assem-
bly.
Charcoal
grate (F)
7. For the Upper Body (B), attach three
Supports (L) to inside of the Upper
Body (B) using Bolts (1), and Nuts
(2). Then place Water Pan (D) onto
the supports. Now lay a Cooking Grill
over the Water Pan (D).
supports
(l)
8. stack the smoker house grill for
use as follows:
a. Set the Lower Body (A) onto a level,
flat area able to support the Smoker
House Grill, it’s maximum load of
charcoal (16 to 20 lbS. per level),
and it’s maximum food capacity of
50 lbS.
leg (g) door (h) leg (g)
note: there are three legs (g),
and three supports (l).
b. Next: A Water Pan (D) with Char-
coal Grate (F) inserted should be
placed on the three Supports (L) of
the Lower Body (A).
1. Clean the Smoke House Grills before
assembly as explained in the “Clean-
ing” section.
note: The Doors (H) on the Lower Body
(A), and the Upper Body (B) are riv-
eted in place. Attached also is the Air
c. Next: A Cooking Grill (E) will rest on
the upper lip of the Water Pan (D).
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d. Now, place the Upper Body (B) on
top of the Lower Body (A). Then:
Insert the other Water Pan (D) into
the Upper Body (B).
smell or taste the first time you cook
food.
a. Remove Dome Lid (C) and Upper
Body (B) from Smoker House Grill.
e. Place the last Cooking Grill (E) onto
the lip of the Water Pan (D).
b. Do not put water into the Water Pans
(D) at this time.
f. Lastly, place the Dome Lid (C) on
top of the Upper Body (B).
c. Place fresh charcoal briquettes onto
the Charcoal Grate (F) in the Lower
Body (A). Lay the briquettes flat (do
not stack) in square pattern leaving
approximately 1/2” between each
briquette.
note: The Smoke House Grill may be
used with only the Lower Body (A),
Water Pan (D), Charcoal Grate (F),
and Cooking Grill. (Use of the Dome
Lid (C) is optional if open grilling is
desired).
d. Apply an ample amount of lighter
fluid to briquettes and let it soak in
for about three minutes.
e. Place the Upper Body (B) onto the
Lower Body (A). Light the charcoal
in the Upper Body from the top, us-
ing a long wooden match, or long
neck butane lighter.
operation
read the entire important
saFeguards section at
the beginning of this manual
including all text under
subheadings therein before set
up or use of this product.
f. Open the side Door (H) (for ventila-
tion). Light the charcoal briquettes
on the grate in the Lower Body (A)
using either a long wooden match,
or a long neck butane lighter. Leave
the side Door (H) open.
1. Clean the appliance before each use
as explained in the “Cleaning” sec-
tion.
g. It is very important to leave the
Dome lid (C) off, and the Doors
(H) open until the lighter fluid has
completely burned off. This usually
takes about 10 minutes.
2. NOTE: Before first use (and after
cleaning), apply a light coat of veg-
etable oil, or vegetable cooking spray
to interior of the Dome Lid (C), the
Upper (B), and Lower Body (A), and
the Cooking Grills (E). This will help
reduce interior rusting. Do not apply
oil to the Water Pans (D).
h. Close the two Doors (H), and place
the Dome Lid (C) onto the Smoker
House Grill. Open the Vent (I), on
top of the Dome Lid (C), all the way.
note: Let the charcoal completely burn
out before emptying the charcoal ash
into a metal ash storage container
with a tight metal cover.
3. Curing the smoker house grill:
note: Curing is a “breaking in” step,
and is useful for ridding your Smoke
House Grill of any “new” smell that
may accompany a brand new prod-
uct. It also prevents any foreign
4. To prevent accidents, let the Smoker
House Grill cool completely before
SKU 66927
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emptying, cleaning, or storing. Al-
ways store the Smoker House Grill
away from flammable materials, and
out of children’s reach.
a Water Pan (D) securely onto the
Supports (L) within the Upper Body
(B).
i. Carefully fill the Water Pan (D) with
warm water, or marinade to 1” below
the top of the pan rim. NOTE: A full
Water Pan (D) will hold one gallon of
water and should last 2 to 3 hours.
5. using your smoker house grill:
a. Remove the Dome Lid (C), and the
Upper Body (B) and set aside.
b. There are two options for placing
the Water Pan (D) in the lower body.
The Water Pan can be placed low in
the lower Layer Body (A) by rest-
ing Water Pan on the inside Leg
(G) supports, or the Water Pan can
rest on 3 upper Supports (L). Now
center the Charcoal Grate (F) in the
middle of the Water Pan (D).
j. Place a Cooking Grill (E) onto the
top of the Water Pan (D) in the
Upper Body (B).
k. Place your food onto the Cooking
Grill (E) in the Lower Body (A).
Spread the food in one layer
throughout the Chrome Cooking
Grill (E), allowing at least 1/2 inch of
space between the various pieces of
food. This will allow the smoke and
moist heat to circulate around and
through all the food evenly.
c. Stack 8 to 10 lb of fresh (non pre-
treated) charcoal on top of the Char-
coal Grate (F).
d. Saturate charcoal with lighter fluid
that is approved for lighting charcoal
ONLY. NEVER use gasoline, kero-
sene, alcohol, or any other non-ap-
proved starter.
l. Additional food can be added to the
top cooking Grill (E).
m.Place the Dome Lid (C) onto the
Smoker House Grill and allow the
food to cook.
e. Wait 2 to 3 minutes for lighter fluid to
soak in. Store the unused charcoal
and lighter fluid a safe distance from
the Smoker House Grill.
note: The Smoker House Grill may be
used without the Upper Body (A)
and it’s associated Water Pan, and
Cooking Grill if less food cooking is
required.
f. Place a Cooking Grill (E) onto the
top lip of the Water Pan (D).
g. Open the Door (H) on the side of the 6. adding Charcoal and/or Wood dur-
Lower Body (A) (for ventilation), and
carefully light the stack of charcoal
using a long wooden match, or a
long neck butane lighter.
ing cooking:
a. Remove the Dome Lid (C) by grasp-
ing handle (use hot pad, or heat
resistant gloves, not included), tilting
it towards you to allow heat and
smoke to escape away from your
face. NOTE: Use caution as flames
can flare up when fresh air suddenly
comes in contact with the charcoal
and/or wood fire.
note: Let the charcoal burn until it is
covered with a light gray ash before
closing the side Door (H).
h. As soon as the lower charcoal is
burning, place the Upper Body (B)
onto the Lower Body (A) and place
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b. Carefully open side Door (H). When
the Smoker House Grill is being
used, the Doors (H) will become
very hot.
g. Use a flexible funnel or spout (not
supplied) and carefully add water to
within one inch of the Water Pan (D)
lip.
c. Use long cooking tongs (not in-
cluded) to lightly brush ashes off hot
coals before using the tongs to add
more charcoal and/or wood.
h. Pour water slowly to avoid splashing
or over-filling.
i. Close upper side Door (H) and allow
food to continue cooking.
d. Leave Door (H) open until the char-
coal and/or wood is burning, and
then it may be closed.
8. Cooking tips:
a. Before starting to cook, prepare all
food in advance.
e. Replace the Dome Lid (C).
b. Ensure that all food is completely
cooked before being consumed.
7. adding Water during Cooking:
a. Option 1 - Adding water through the
top of the Smoker House Grill.
c. Cut fat off of meat before grilling to
avoid it dripping onto hot fire and
causing flare-ups.
b. Remove the Dome Lid (C) by grasp-
ing handle (use hot pad, or heat
resistant gloves, not included), tilting
it towards you to allow heat and
smoke to escape away from your
face. NOTE: Use caution as flames
can flare up when fresh air suddenly
comes in contact with the charcoal
and/or wood fire.
d. If marinade is used, let meat dry
completely before grilling as oily
meat can cause flare-ups and tends
to burn.
e. Herbs and spices should be used
before meat is placed on the grill.
f. Aluminum foil is most suitable for
cooking vegetables.
c. If the water is low, add water by
moving the food on the upper Cook-
ing Grill (E) aside with a large fork,
or cooking tongs (not supplied)
and pouring water carefully down
through the slats in the Cooking Grill
(E). Pour slowly to avoid splashing
or over filling.
g. During smoking, avoid the tempta-
tion to lift the Dome Lid (C) to check
the food. Lifting the lid allows heat
to escape making additional cooking
time necessary.
inspeCtion and
maintenanCe
d. Re-position the food for proper cook-
ing and replace the Dome Lid (C).
to preVent
serious injury:
before inspection or
maintenance, make sure the
unit has cooled completely.
e. Option 2 - Adding water through the
upper side Door (H).
f. Carefully open the upper side Door
(H). Use caution because flames
may suddenly flare up when fresh air
is exposed to burning coal or wood.
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to preVent serious
injury From produCt
Failure:
do not use damaged a
damaged smoker house grill.
if anything abnormal occurs,
have the problem corrected
before further use.
please read the FolloWing
CareFully
THE MANUFACTURER AND/OR DISTRIBUTOR
HAS PROVIDED THE PARTS LIST AND
ASSEMBLY DIAGRAM IN THIS MANUAL AS
A REFERENCE TOOL ONLY. NEITHER THE
MANUFACTURER OR DISTRIBUTOR MAKES
ANY REPRESENTATION OR WARRANTY OF
ANY KIND TO THE BUYER THAT HE OR SHE
IS QUALIFIED TO MAKE ANY REPAIRS TO THE
PRODUCT, OR THAT HE OR SHE IS QUALIFIED
TO REPLACE ANY PARTS OF THE PRODUCT.
IN FACT, THE MANUFACTURER AND/OR
DISTRIBUTOR ExPRESSLY STATES THAT
ALL REPAIRS AND PARTS REPLACEMENTS
SHOULD BE UNDERTAKEN BY CERTIFIED
AND LICENSED TECHNICIANS, AND NOT BY
THE BUYER. THE BUYER ASSUMES ALL RISK
AND LIABILITY ARISING OUT OF HIS OR HER
REPAIRS TO THE ORIGINAL PRODUCT OR
REPLACEMENT PARTS THERETO, OR ARISING
OUT OF HIS OR HER INSTALLATION OF
REPLACEMENT PARTS THERETO.
beFore eaCh use, inspect any condi-
tion that may affect its safe operation.
1. Clean this Smoker House Grill and
all of it’s various parts with hot soapy
water, inside and out.
2. Dry with a soft rag and apply a light
coat of vegetable oil to inhibit rust.
3. If rust appears on the exterior of your
Smoker House Grill, use steel wool,
or fine sand paper to first clean off the
rust, then, touch up these areas with
high heat resistant spray paint.
4. Try to keep the Smoker House Grill
out of direct weather when not be-
ing used. If this is not possible, use
a good quality BBQ cover (not sup-
plied) to prevent product from being
exposed to harsh weather.
record product’s serial number here:
_____________________________.
note: If product has no serial number,
record month and year of purchase
instead.
note: Some parts are listed and shown for
illustration purposes only, and are not
available individually as replacement
parts.
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parts list
part
A
B
C
D
E
description
Q’ty
part
description
Q’ty
12
12
8
8
2
1
1
2
Lower Body
1
1
1
2
2
1
3
2
1
2
2
6
1
1
2
3
4
5
6
7
8
Bolt (M5x10)
Nut (M5)
Upper Body
Dome Lid
Water Pan
Stainless Steel Cooking Grill
Charcoal Grate
Leg
Bolt (M3x6)
Nut (M3)
Bolt (M6x25)
Bolt (M5x10)
Nut (M5)
F
G
H
I
J
K
Door
Air Vent
Bolt (M6x15)
Handle Base
Handle Knobs
Support
L
M
Handle
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assembly diagram
6
Bolt
M
Handle
I
Air Vent
C
8
Bolt
7
Nut
Dome Lid
E
Stainless Steel Cooking
Grill
D
Charcoal Pan
& Water Pan
K
Handle Knob
J
Handle Base
1 Bolt
& 2 Nuts
L
B
Support
Upper Body Layer
J
5
Bolt
Handle Base
H
Door
K
Handle Knob
E
Stainless Steel Cooking
Grill
REV09e
F
D
Charcoal Grate
Charcoal Pan
& Water Pan
1
Bolt
L
2
Support
Nut
A
Lower Layer
Body
4
Nut
H
Door
2
Nut
3
Bolt
1
Bolt
G
Leg
G
Leg
REV09e
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