User Guide for The Jen-u-wine Jerry pellet fired stick burner
I. Firing up the smoker
a. Pour the pellets of your choice into the pellet box.
b. Make sure the smoke stack is all the way open. Push the green button one time. You will hear the fan motor come on, and the auger will start feeding pellets to the pellet box. Most of the time your smoker will arrive already seasoned. The means that the auger is already primed with pellets. If not, the take a small handful of pellets, pour them into the burn pot and then you will see a large amount of white smoke coming out of the smoke stack.
c. When the smoke clears, set your controller by pushing the top grey button to the temperature you desire.
d. Load wood onto deflector plate. Preferred size of the log is 2 ½ inches by 6 inches by 8 inches. Do not use wood chips!
e. Leave the door open until the wood starts smoking thick white smoke. Close the door and now you are prepared to load the smoker with your meat.
II. The function of the controller
a. You have five buttons on the controller.
b. The green button is your on and off button or power button.
c. The two white buttons are to set your smoker on temperature mode or smoke mode.
d. The two gray buttons are to set your temperature. The top gray button is to raise the temperature. The bottom gray button is to lower it.
III. Setting the controller on smoke mode
a. Push the button on the right hand side until the letter “S” appears on the digital display. For example, the reading may say 180° F; once it goes into smoke mode it will read 180° S. Now you are in smoke mode.
IV. Setting the auger speed
a. You have a wide range of auger speed. To set the auger speed, hold the up and down button in at the same time until the display shows what the auger speed is set on. It should read between 50 and 125.
b. For every number between 50 and 125 that you set it on, the auger will feed pellets for 15 seconds and be off for the amount of seconds that is on the digital display.
c. For example, if the auger speed is on 50 this means the auger feeds pellets for 15 seconds and is off 50 seconds. If it is on 125 the auger feeds pellets for 15 seconds and is off 125 seconds.
a. When smoking meat that produces a lot of drippings such as a roast, pork butts, brisket, turkey and chicken, always use the pan provided with the smoker. The pan with the strainer hose and a pan to catch drippings should be used together. The drippings pan should be no more than size 3 inches smaller than the strainer pan
b. You should use a solid pan for smoking any meat 200 degrees and lower. The solid pan blocks the heat to the smoke chamber allowing you to smoke at a lower temperature. The solid pan is best used for all cold smoking.
a. Never cook meat without any pan to catch the drippings.
b. Never have the door open on the smoker for a long period of time without setting the smoker to smoke mode. When on smoke mode, the auger is not running on the temperature probe, it is running on the time system.
c. When the smoker is set on the “Fahrenheit” setting the temperature is now reading off the probe inside the smoker. This means that as soon as you open the door, the probe tells the pellet box, “I need more pellets to produce heat”. To maintain the temperature when the door is open the pellet box will feed more and more pellets until it is on the highest setting on the pellet box. This will cause the log to catch fire.
d. Do not operate the smoker without first reading the Warnings document. The Warnings document goes into detail regarding safe operation of the smoker. As with any hot appliance great care must be taken to avoid burns, such as use of tongs to handle wood, and heat protective gloves when moving the grates.
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