CartTSM Electric Smokehouse 100 Lb. Stainless Steel Inside Stainless Steel Outside
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Overview of TSM Electric Smokehouse 100 Lb. Stainless Steel Inside Stainless Steel Outside
Please allow a 3 week lead time.
This item is shipped by truck.
Our 100 Lb. Capacity Smokehouse are specifically constructed with the dedicated meat smoker's needs in mind. The inside walls are constructed of high quality Stainless Steel for increased durability, and is insulated to ensure that the walls of the unit will never sag or allow the temperature to waver. We feature fully adjustable Stainless Steel legs to make your new industrial smokehouse fit perfectly in your chosen location. Both the thermometer and the thermostat temperature control are situated in a protective Stainless Steel housing on the side of the unit for your convenience. The smokehouse is fitted with 5 removable brackets for maximum smoking capabilities.
Our electric model leaves the competitors far behind. The smoke generator and blower are built into the unit. The blower keeps the smoke out of the unit until it has properly thickened for efficiency, then evenly distributes it throughout the unit to impart the unique smoked flavor to all of your meat.
Features a 5,000 Watt, 220 Volt single phase, 18 amp heating element and electric blower. Does not include shelves.
Excerpts from Owner's Manual
Operating Instructions:
Sausage Maker brand smokehouses are about as simple to operate as your kitchen stove. The proper and efficient operation of this smokehouse rests with you. This appliance is equipped with one control or thermostat and a thermometer located on the upper left hand outside panel. The thermostat control has a range from 50° F to 250° F. The ideal temperature when smoking sausage is 165° F. This can be monitored by checking the thermometer.
THE SMOKEHOUSE TEMPERATURE SHOULD NEVER EXCEED 170° F AT ANY TIME WHEN SMOKING MEATS.
The 100 lb. capacity smokehouse is designed to hold 100 lbs. of meat (sausage, bacon, hams, hindquarters). If overloaded, the time from start to finish will greatly increase.
ONLY OPERATE THIS APPLIANCE AFTER YOU HAVE READ AND UNDERSTAND THESE INSTRUCTIONS. IF YOU HAVE ANY DOUBTS, CONTACT THE MANUFACTURER.
1. Fully open the damper located on the top by turning the lever on the damper stack. Preheat the smokehouse by turning the thermostat to the 130° F mark, located on the control panel.
2. While you are waiting for the smokehouse to preheat, dampen the sawdust. Do not soak it or get it too wet or it will create extra moisture that may condense on the inside of the smokehouse. On the other hand, if it is too dry, it may create an open flame which may scorch the meat and/or damage the smokehouse. There are three ways to check if your sawdust has reached the proper dampness: 1. There should be no visible water collecting in the bottom of the sawdust pan, 2. All of the sawdust should now be a darker color, 3. When you pick up a little more than a pinch of sawdust and squeeze it in your fingers, water should not drip out. The amount of sawdust used greatly depends upon individual taste. Using one full pan is a good place to start, but you can use more if you desire a stronger taste. Set aside for Step 4.
3. After approximately 15 minutes, place the product you will be smoking in the smokehouse, close the door and let the product dry for 30-45 minutes at 130° F.
4. Open the smokehouse door and carefully place the sawdust pan with the sawdust in it. (TIP: Pack the dampened sawdust in the pan and create a hole in the middle of the sawdust. This will help to keep the sawdust smoldering and create a heavy smudge.) To ignite the sawdust, insert preheated electric charcoal starter at the center of the hole. Close the door, leave the damper open and turn the thermostat to 150-160° F.
5. When you see smoke coming from the smokestack (this may take up to 10 minutes), disconnect and remove the electric charcoal starter, lower the temperature to 140-145° F and hold at this temperature. Close the smokestack to 1/4 open (repeat Steps 1-4 if smoke stops).
6. Raise the temperature every 1-1 1/12 hours until the smokehouse temperature reaches 160-165° F. Hold at this temperature until the internal temperature of the product that you are smoking reaches 152° F.
7. When 152° F is reached, turn off the smokehouse, disconnect the power and carefully remove the sausage.
8. Shower with cold water until the internal temperature reaches 120° F.
9. Refrigerate sausage overnight. Product is now ready to eat or freeze.
Cleaning & Maintenance:
Your smokehouse has been designed to give you years of trouble-free service, provided that it is properly maintained. After each use, unplug the smokehouse and allow it to cool. Do not try to clean it while it is still hot. Wipe it down with a good cleaner or detergent. The Sausage Maker, Inc. carries a smokehouse cleaner that does a great job. Avoid scouring the surface if possible, as this will mar the finish and promote sticking in subsequent uses. If you have excessive amounts of dripping or if there is liquid in the bottom of your smokehouse, these should be cleaned up immediately.
Warranty:
The Sausage Maker, Inc., through its Distributors, warrants each new product sold by it to the initial user to be free of defects in material and workmanship for a period of one year from the date of sale of the equipment. With respect to the sale of spare parts, such warranty period shall be three (3) months from the date of sale.
The Sausage Maker, Inc. will provide a new part or repaired part, at its election, in place of any part which is found upon inspection to be defective in material and workmanship during the period described above. Purchaser must present proof of purchase and purchase date at the time of exercising this warranty.
This warranty does not apply to failures occurring as a result of abuse, misuse, negligent repairs, corrosion, erosion and normal wear and tear, alterations or modifications made to the product without express written consent of The Sausage Maker, Inc. or failure to follow the recommended operating and maintenance publications. The warranty provided herein does not apply to equipment sold hereunder but manufactured by others as they are warranted by their respective manufacturers directly to the user.
This warranty is in lieu or all other warranties (except of title) expressed or implied and there are no warranties of merchantability or of fitness for a particular purpose.
Limitation of Liability:
The remedies of the user set forth under the provisions outlined above are exclusive and the total liability of The Sausage Maker, Inc. or its distributors with respect to this sale of the equipment and service furnished hereunder, in connection with the performance or breach thereof, or from the sale, delivery installation, repair or technical direction covered by or furnished under this sale, whether based on contract, warranty, negligence, indemnity, strict liability or otherwise shall not exceed the purchase price of the unit of equipment upon which such liability is based.
The Sausage Maker, Inc. and its Distributors shall in no event be liable to the user, any successors in interest or any beneficiary or assignee relating to this sale for any consequential, incidental, indirect, special or punitive damages arising out of this sale for any breach thereof, or any defects in, or failure of, or malfunction of the equipment under this sale whether based upon loss of use, lost profits of revenue, interest, lost goodwill, work stoppage, impairment of other goods, loss by reason of shutdown or non-operation, increased expenses of operation, cost of purchase of replacement power claims of user or customers of the user for service interruption whether or not such loss or damage is based on contract, warranty, negligence, indemnity, strict liability or otherwise.
Specifications & Dimensions:
Inside Dimensions: 33 1/2" W x 26 1/2" D x 48" H
Outside Dimensions: 45" W x 28" D x 81 1/2" H
Shipping Weight: 800 lbs.
Equipped With: Part # 220 Volt, 5000 Watt Heating Element w/ Control 49100
220 Volt Power Cord (Plug Not Included)
1 5/8" Non-sagging Insulation
2 1/2" Dial Thermometer w/ 4" probe 49600
Smokehouse Control & Sensor 49303
6 Stainless Steel Smoke Sticks 47400
12" Stainless Steel Smoke Diffuser 41405
3 Door Latches 46405
Built-in Smoke Generator 47100
Sawdust Starter 47105
Electric Blower 49200
Optional Equipment: Part# Stainless Steel Shelf 47301
Smokehouse Cleaner & Degreaser 31450
Stainless Steel Cleaner & Polish 31542
USDA Approved Hickory Smoking Sawdust - 40 lbs. 49320
This item is shipped by truck.
Our 100 Lb. Capacity Smokehouse are specifically constructed with the dedicated meat smoker's needs in mind. The inside walls are constructed of high quality Stainless Steel for increased durability, and is insulated to ensure that the walls of the unit will never sag or allow the temperature to waver. We feature fully adjustable Stainless Steel legs to make your new industrial smokehouse fit perfectly in your chosen location. Both the thermometer and the thermostat temperature control are situated in a protective Stainless Steel housing on the side of the unit for your convenience. The smokehouse is fitted with 5 removable brackets for maximum smoking capabilities.
Our electric model leaves the competitors far behind. The smoke generator and blower are built into the unit. The blower keeps the smoke out of the unit until it has properly thickened for efficiency, then evenly distributes it throughout the unit to impart the unique smoked flavor to all of your meat.
Features a 5,000 Watt, 220 Volt single phase, 18 amp heating element and electric blower. Does not include shelves.
- 304 Series Stainless Steel Interior and Exterior
- Inside Dimensions: 48" H x 33 1/2" W x 26 1/2" D
- Outside Dimensions: 81 1/2" H x 45" W x 28" D
Excerpts from Owner's Manual
Operating Instructions:
Sausage Maker brand smokehouses are about as simple to operate as your kitchen stove. The proper and efficient operation of this smokehouse rests with you. This appliance is equipped with one control or thermostat and a thermometer located on the upper left hand outside panel. The thermostat control has a range from 50° F to 250° F. The ideal temperature when smoking sausage is 165° F. This can be monitored by checking the thermometer.
THE SMOKEHOUSE TEMPERATURE SHOULD NEVER EXCEED 170° F AT ANY TIME WHEN SMOKING MEATS.
The 100 lb. capacity smokehouse is designed to hold 100 lbs. of meat (sausage, bacon, hams, hindquarters). If overloaded, the time from start to finish will greatly increase.
ONLY OPERATE THIS APPLIANCE AFTER YOU HAVE READ AND UNDERSTAND THESE INSTRUCTIONS. IF YOU HAVE ANY DOUBTS, CONTACT THE MANUFACTURER.
1. Fully open the damper located on the top by turning the lever on the damper stack. Preheat the smokehouse by turning the thermostat to the 130° F mark, located on the control panel.
2. While you are waiting for the smokehouse to preheat, dampen the sawdust. Do not soak it or get it too wet or it will create extra moisture that may condense on the inside of the smokehouse. On the other hand, if it is too dry, it may create an open flame which may scorch the meat and/or damage the smokehouse. There are three ways to check if your sawdust has reached the proper dampness: 1. There should be no visible water collecting in the bottom of the sawdust pan, 2. All of the sawdust should now be a darker color, 3. When you pick up a little more than a pinch of sawdust and squeeze it in your fingers, water should not drip out. The amount of sawdust used greatly depends upon individual taste. Using one full pan is a good place to start, but you can use more if you desire a stronger taste. Set aside for Step 4.
3. After approximately 15 minutes, place the product you will be smoking in the smokehouse, close the door and let the product dry for 30-45 minutes at 130° F.
4. Open the smokehouse door and carefully place the sawdust pan with the sawdust in it. (TIP: Pack the dampened sawdust in the pan and create a hole in the middle of the sawdust. This will help to keep the sawdust smoldering and create a heavy smudge.) To ignite the sawdust, insert preheated electric charcoal starter at the center of the hole. Close the door, leave the damper open and turn the thermostat to 150-160° F.
5. When you see smoke coming from the smokestack (this may take up to 10 minutes), disconnect and remove the electric charcoal starter, lower the temperature to 140-145° F and hold at this temperature. Close the smokestack to 1/4 open (repeat Steps 1-4 if smoke stops).
6. Raise the temperature every 1-1 1/12 hours until the smokehouse temperature reaches 160-165° F. Hold at this temperature until the internal temperature of the product that you are smoking reaches 152° F.
7. When 152° F is reached, turn off the smokehouse, disconnect the power and carefully remove the sausage.
8. Shower with cold water until the internal temperature reaches 120° F.
9. Refrigerate sausage overnight. Product is now ready to eat or freeze.
Cleaning & Maintenance:
Your smokehouse has been designed to give you years of trouble-free service, provided that it is properly maintained. After each use, unplug the smokehouse and allow it to cool. Do not try to clean it while it is still hot. Wipe it down with a good cleaner or detergent. The Sausage Maker, Inc. carries a smokehouse cleaner that does a great job. Avoid scouring the surface if possible, as this will mar the finish and promote sticking in subsequent uses. If you have excessive amounts of dripping or if there is liquid in the bottom of your smokehouse, these should be cleaned up immediately.
Warranty:
The Sausage Maker, Inc., through its Distributors, warrants each new product sold by it to the initial user to be free of defects in material and workmanship for a period of one year from the date of sale of the equipment. With respect to the sale of spare parts, such warranty period shall be three (3) months from the date of sale.
The Sausage Maker, Inc. will provide a new part or repaired part, at its election, in place of any part which is found upon inspection to be defective in material and workmanship during the period described above. Purchaser must present proof of purchase and purchase date at the time of exercising this warranty.
This warranty does not apply to failures occurring as a result of abuse, misuse, negligent repairs, corrosion, erosion and normal wear and tear, alterations or modifications made to the product without express written consent of The Sausage Maker, Inc. or failure to follow the recommended operating and maintenance publications. The warranty provided herein does not apply to equipment sold hereunder but manufactured by others as they are warranted by their respective manufacturers directly to the user.
This warranty is in lieu or all other warranties (except of title) expressed or implied and there are no warranties of merchantability or of fitness for a particular purpose.
Limitation of Liability:
The remedies of the user set forth under the provisions outlined above are exclusive and the total liability of The Sausage Maker, Inc. or its distributors with respect to this sale of the equipment and service furnished hereunder, in connection with the performance or breach thereof, or from the sale, delivery installation, repair or technical direction covered by or furnished under this sale, whether based on contract, warranty, negligence, indemnity, strict liability or otherwise shall not exceed the purchase price of the unit of equipment upon which such liability is based.
The Sausage Maker, Inc. and its Distributors shall in no event be liable to the user, any successors in interest or any beneficiary or assignee relating to this sale for any consequential, incidental, indirect, special or punitive damages arising out of this sale for any breach thereof, or any defects in, or failure of, or malfunction of the equipment under this sale whether based upon loss of use, lost profits of revenue, interest, lost goodwill, work stoppage, impairment of other goods, loss by reason of shutdown or non-operation, increased expenses of operation, cost of purchase of replacement power claims of user or customers of the user for service interruption whether or not such loss or damage is based on contract, warranty, negligence, indemnity, strict liability or otherwise.
Specifications & Dimensions:
Equipped With: Part #
Optional Equipment: Part#
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