Meco 5024 User's Manual
Contents
1. NECO STAINLESS WATER SMOKERS MODEL 5028 5029P ECTRIC ASSEMBLY AND USE MANUAL P N 03 5774 02 REV 11 98 IMPORTANT SAFEGUARDS WARNING FAILURE TO FOLLOW THESE SAFETY RULES MAY RESULT N SERIOUS INJURY OR PROPERTY LOSS READ AND FOLLOW INSTRUCTIONS CAREFULLY BEFORE USING GRILL A WARNING Do not use charcoal for indoor cooking or A WARNING Do not use gasoline kerosene or alcohol CHARCOAL SAFEGUARDS heating Toxic carbon monoxide fumes may accumulate and cause death for igniting charcoal A CAUTION Do not use instant lighting charcoal A WARNING Keep small children away from your Grill to avoid burns A CAUTION Open the Hood carefully when cooking The hot air and steam trapped inside can burn A CAUTION Use a drip pan under the Charcoal Smoker when using on a wood deck ELECTRIC SAFEGUARDS Na w a Read all instructions WARNING DO NOT USE CHARCOAL IN AN ELECTRIC GRILL Always use your grill in a well ventilated area Never touch hot surfaces Use cooking tongs gloves or cooking mitts at all times since the grill will become verry hot Open Hood carefully when cooking to avoid burns from the hot air and steam trapped inside Wear clothing that does not have hanging shirt tails frills or apron strings 5 Use baking soda to control a grease fire and have a fire D on o extinguisher available Close supervision is necessary when any appliance2. Leg Stainless 17169000 3 3 on the Legs 7 Lock Nut 10 24 03039000 18 8 Lock Nut 10 24 Stainless 03039001 18 9 Pan Bracket 17167700 10 Pan Bracket Stainless 17547000 3 11 id Bracket 17546900 12 Grid Bracket Stainless 17548900 3 13 Handle Bracket Aluminized 17165300 3 3 74 Randle Bracket Stainless 17548000 3 3 15 Wood Handle 03090000 3 3 3 3 16 Wood Screw 5 8 03042400 6 147 Wood Screw 5 8 Stainless 03042401 Hood Painted 17165018 Hood Stainless 03532900 Heat Indicator 03160202 Water Pan Charcoal Pan 03070100 22 Cooking Grid 03522300 23 Reflector Pan 17541300 24 Electric Element 03072701 25 Wing Nut 10 24 03575000 26 Wing Nut 10 24 Stainless 03575001 27 Element Control 03072300 28 Hickory Chunk 03500505 29 Owners Manual 03577402 Note Specify color on Part with at end REFERENCE MAIN ASSEMBLY FOR LARGE ITEMS Step 3 Attach Pan Bracket 9 10 with Bolt 3 4 through center hole in Body Attach Lock Nut 7 8 and tighten Make sure long side of Bracket is down Repeat for other Pan Brackets around the Body Step 4 Put Bolt 3 4 through top hole in Body Assembly 1 and through Grid Bracket 11 12 Make sure long side of Grid Bracket is toward the bottom Attach Lock Nut 7 8 and tighten Repeat for other Bolts Grid Brackets and Lock Nuts around top of B
3. 24 HOURS SATURDAY amp SUNDAY ORDERS WILL SHIP THE NEXT WORK DAY THANK YOU FOR PURCHASING A MECO PRO 14800 346 3256 or write CONSUMER SERVICE DEPARTMENT 24 HOURS 7 DAYS A WEEK MECO CORPORATION 14423 639 1171 TELEPHONE 1500 INDUSTRIAL ROAD 14423 639 2570 FAN GREENEVILLE TH 37745 USA MODEL 5024 5025 Step 1 Take all parts out of the box and lay them on a 5 face Fi ful hi ASSEMBLY INSTRUCTIONS MEt SERE E i A a you start TOOLS NEEDED Phillips screwdriver 3 8 open end wrench or pliers NOTE The parts you need depend upon which model smoker you have Look on the carton UPC LABEL and match the model number to the one shown on the Parts List The parts under your model are the ones you need Do not throw away packaging until you have finished PARTS LIST QTY PER MODEL assembly ITEM DESCRIPTION 5028 5029P 1 Body Assy Charcoal 1 1 Step 2 Turn Charcoal Body Assembly 1 upside down 2 Body Assy Electric a4 7 Put Bolt 3 4 through lower hole of Body through bottom 3 TBolt 10 24x 112 To a rn hole of Leg 5 6 Attach Lock Nut 7 8 Put Bolt 3 4 ee through hole in Body through top hole in Leg Attach Lock 4 Bolt 10 24x 1 2 Stainless 03020105 18 19 Nut 7 8 tighten Bolts and Nuts Repeat for other Bolts 5 _ Leg Aluminized 17168600 3 3 Lock Nuts and Legs to the Body Stand Body Assembly 6
4. coals are ready add wood Put water pan in place and fill with 5 quarts hot water Add wine and rosemary leaves to water Put turkey on cooking grid over water pan Cover and smoke cook about 6 hours or until leg moves easily in socket check water pan after 3 to 4 hours cooking and add more hot water as needed Reserve and strain juices from water pan to thicken for gravy if you wish ADD YOUR RECIPES HERE SMOKED APPLE FLAVOR PORK CHOPS 6 1 thick pork chops 2 quarts apple juice and 1 quart water in water pan Applewood chunks or trimmings directly on element Smoke for 2 to 3 hours or until meat reaches 170F Check liquid in pan after approximately 2 hrs and add if needed Serve with applesauce and enjoy SMOKED GAME BIRDS Pheasant dove quail squab Rock Cornish Hens are flavorful rich and moist when smoke cooked 2 to 6 game birds size will determine how many will fit on each level of grill Brine 1 gallon water and 1 cup salt Bacon slices CHARCOAL Rounded pan full WOOD 1 to 2 sticks chunks or handfuls chips Clean birds and pluck but do not skin Soak in brine if desired refrigerate for several hours Lift birds from brine rinse with cold clear water and pat dry with paper towels Brush with oil or if birds are small cover breasts with half slice of bacon Arrange birds on cooking grid over water pan full of hot water Cover and Smoke cook about 2 to 3 hours depending on size of bird or until leg will mo
5. for a thermometer such as chicken pieces fish etc USE A MEAT THERMOMETER Use a MEAT THERMOMETER for judging the doneness of the meat Whenever the outside air temperature is 70 degrees Fahrenheit or below allow the meat to cook for at least the minimum time shown on Quick Glance Cooking Chart before opening the hood The purpose of the heat indicator on the hood is to give only a relative indication of how the smoker is performing The actual cooking temperature is influenced by many variables You will have the most success in cooking by checking the actual temperature of the meat being cooked TIMING You ll notice that there are ranges of one to two hours in cooking times in the Chart and in the recipes This is because there are so many factors that can speed up or more often slow down the rate of smoke cooking Wind type of charcoal temperature of the food outside temperature relative humidity number of times you lift the hood temperature of water in the water pan thickness and weight of food can all have an effect so cooking times have to be approximate There s very little chance that you will overcook food in your water smoker except when barbecuing or roasting without the water pan When the water pan is in place and full of water it keeps the heat so low and even that especially at the end of long cooking periods food will stay hot and moist for several hours If the outside temperature is below 55 60 degre
6. is used by or near children Never allow other persons near the grilling area while grill is in use Keep bystanders out of the grilling area Never use an electric grill in the rain sleet or snow Never use and electric grill near combustible or flammable materials Electrical supply cords supply always be secured during appliance operation to protect against product damage or personal injury Do not let cords hang over the edge of table or counter or touch hot surfaces 10 To protect against electric shock never immerse cord plug or Electric Element in water or any other liquid 11 Never leave element on when you are not cooking Do not leave grill unattended Unplug Grill from outlet when mot in use before moving or cleaning Allow grill to cool before cleaning adding or removing parts Do not clean grill with water spray or the like 12 Inspect regularly supply cord and connections Never operate any appliance with damaged electrical parts or after the appliance has malfunctioned or has been damaged in any manner Return to the nearest authorized service facility for examinations repairs or adjustment Do not use appliance for other than intended use or alter product any way The use of accessory attachments not recommended by the manufacturer may cause injuries Use only properly grounded 110 120 Volt outlet Always attach plug to appliance first then plug cord into the wall outlet Turn Control k
7. KING TIMES COULD BE SHORTER THAN SHOWN ON CHART
8. STEP 12 Always dump the ashes after each use Wash water pan and grid with hot suds or in dishwasher WARNING Make sure none of the coals are still burning before you dump them ELECTRIC MODELS NOTE BEFORE USING THESE ELECTRICAL APPLIANCES READ IMPORTANT SAFEGUARDS ON PAGE 2 STEP 1 Before you cook the first time make sure you break in the Electric Element to remove the new appliance smell Page 6 Make sure the Element is installed properly then plug the cord into a grounded 110 120 Volt 15 Amp outlet Turn the Control on High and warm up the Smoker while you finish your preparations Leave the Hood off STEP 2 When you are ready to cook add wood chips or chunks if you wish around the Electric coils See WOOD Page 8 When Smoke Cooking cook with Control on High unless recipe calls for other temperature STEP 3 Put the Water Pan in place and fill with water Use hot tap water if the temperature is 50 degrees or less Warm water otherwise Some recipes may use less water with other liquids such as soda beer or wine STEP 4 Put the top Cooking Grid in place Arrange food in a single layer with space between each piece so heat and smoke can penetrate If double cooking always put the smaller meat on the bottom grid STEP 5 Put Hood on Body and smoke for time given in the Quick Glance Cooking Chart back page or recipe Note Cooking times could be shorter than shown on chart Get aquainted with cooking o
9. alt and Pepper Magnificent Marinade or 1 package taco seasoning mix spaghetti seasoning mix or beef stew seasoning mix or 3 cups red wine CHARCOAL Level pan full WOOD 1 to 2 sticks chunks or handfuls chips Rub salt and pepper or any of the seasoning mixes into meat or marinate in Marinade or wine several hours at room temperature or overnight in refrigerator Insert meat thermometer with tip in center of largest muscle Let stand at room temperature while lighting fire When coals are ready add wood Put water pan in place and fill with 5 1 2 quarts hot 10 water or 4 1 2 quarts hot water plus marinade or wine Put meat on cooking grid over water pan fat side up Cover and smoke cook to desired doneness about 4 hours for medium 160F Reserve juices in water pan skim off fat and serve juices with meat or thicken with gravy SUMPTUOUS SMOKED TURKEY Experts agree smoked turkeys are more beautiful and flavorful than those cooked by any other method 10 pound fresh or thawed frozen unstuffed turkey Salt and Pepper 1 cup white wine apple juice cider or pineapple juice 1 tablespoon rosemary leaves CHARCOAL Level pan full WOOD 2 to 3 sticks chunks or handfuls chips Remove giblets and reserve for other use Rinse turkey with cold water and sprinkle inside and out with salt and pepper Insert meat thermometer in center of thickest part of thigh with tip away from bone Let stand at room temperature while lighting fire When
10. and generally get everything ready to cook The first hour of preparation is the most work you ll have to do while smoke cooking WHAT IF Even the best planned schedule can go wrong so here some tips for those rare occasions Try to always have some appetizers or perhaps a salad to serve first to give you some flexibility on the serving time in case your food is not done on schedule If the food is cooking too slow and guests have consumed all your appetizers try one of the following Remove the water pan to allow all the heat from the charcoal to get to the meat If you re waiting for a large piece of meat or a large turkey cut it into smaller sections it won t be as juicy as if cooked whole but it will finish faster If you have run out of charcoal move the meat inside to a 400 F oven If the food has cooked faster than planned and is beginning to dry out Baste the meat with juices from the water pan and wrap it in foil Leave it on the cooking grid to stay warm until serving time If serving time is more than an hour or so put some ice into the water pan and fill it with cold water What if roasts don t look like oven cooked meats Remember that water smoking isn t the same as oven roasting Beef may look less crusty than if oven cooked and it may be paler Just brush it with gravy coloring barbecue sauce soy sauce or teriyaki sauce then dig in and enjoy FOOD SAFETY A lot of what s called the 24 hour virus is rea
11. er Charcoal Pan 21 inside Smoker so round edge rests on Pan Brackets 9 10 at center of Body Place a Cooking Grid 22 over Water Pan Place other Cooking Grid within Grid Brackets 11 12 at top of Body Cooking Grid should rest on long side of Grid Brackets Step 12 Plug Element Control 27 into Electric Element 24 Make sure it is all the way in and you have a good connection Step 13 Place Hood Assembly on top of Grid Brackets 11 12 Hood should rest on upper short side of Grid Brackets Water Smoker is now ready for use but FIRST READ ELECTRIC SAFEGUARDS ON PAGE 2 GETTING AQUAINTED WITH YOUR SMOKER LOOK AT WHAT YOU HAVE You now own a Water Smoker which can slow cook all your large meats such as turkeys ham or game Charcoal Models can be converted to Electric with the purchase of Model 1512 Electric Element Kit No matter which method you cook you will enjoy your Smoker for a long time and within a short while you will be impressing your dinner company See Smoke Cooking Section Page 7 for details USE AND CARE Break in the Element to remove the new appliance smell before cooking the first time Plug in the Element set the control on High and burn it for about 10 minutes with the Hood off Electric Cooking is simple and similar to cooking with charcoal Cooking time varies slightly but no lighter fluid or charcoal is needed You will need to cook on High unless you are only warming Use a meat
12. es F if you live above 4000 feet or if it is very windy move smoker out of direct wind allow extra time for cooking If you forget to take the meat out of the refrigerator for half an hour or so before putting it on to cook allow extra cooking time Meat must be completely thawed before putting it on to cook Don t forget to check the water pan after four five hours of cooking time If your Charcoal Smoker is beginning to cool down or you need to cook for longer periods of time Start about 5 7 pounds additional charcoal in a separate container When ready slide the access door open using barbecue mitts or protective cloth Add the charcoal briquettes with long handled tongs to the charcoal ring Don t just throw them in this will stir up ashes Add hot water to the water pan if you need to SCHEDULING Long slow smoke cooking is such a change from our usual hurry up way of life that it takes some adjusting to It s a good idea to set yourself a countdown so your food will be cooked before your scheduled meal time Cooks that don t plan ahead may find themselves with a yard full of hungry and less than happy guests if the food comes out of the smoker two hours later than planned Base your countdown on the longest cooking time shown on the chart or recipe Count backward from the time you want to eat then add another hour to start your fire take the meat out of the refrigerator to get the chill off soak the wood chunks
13. hood often You cook at high altitude Don t peek just to be sure the food is cooking Look at the heat indicator or feel the heat near the hood RECIPES FOR SMOKE COOKING SMOKE FLAVORED FOODS You can use the low slow coals left at the end of cooking to flavor cheese nuts salt seeds or other foods After you ve finished with the main cooking remove the cooking grid and water pan Add a few sticks chunks or handfuls of soaked wood to the low coals Put the water pan and cooking grid back in place Put food on cooking grid cover and let smoke flavor about 30 60 minutes for eggs and cheese or several hours for nuts seeds and salt Smoke flavor an 8 ounce piece of cream cheese or a same size piece of Cheddar Monterey Jack or Colby Cheese Put cheese on piece of foil It will melt slightly around edges Or smoke flavor any whole nuts or seeds Put nuts on piece of foil Sprinkle with salt before smoking if desired You can smoke flavor hard cooked eggs Peel eggs and put on piece of foil Smoke flavor 20 to 30 minutes then chill You can smoke flavor salt too Use a shallow metal pan or tray made from foil Sprinkle in a thin even layer of salt and smoke flavor several hours or until salt is amber colored SMOKED BEEF ROASTS Serve with foil cooked Italian green beans water pan boiled new potatoes a giant green salad and you ve made a magnificent meal 5 pound rolled and tied rib rump sirloin tip or round roast S
14. l charcoal or electric the same as you would for water smoking but omit the Water Pan and don t add wood chips Roasting is good for very thick steaks chickens and small tender roasts such as tenderloins Remember that roasting times are much shorter than water smoking times STEAMING You can cook foods with low moist heat in your water smoker Just don t add wood chips or chunks You ll get great cooking in the same times as shown in the Cooking Chart but there won t be any smoke flavor TESTS FOR DONENESS Some of the recipes that follow and the Quick Glance Cooking Chart give meat thermometer readings as test for doneness Lift the hood to check the meat thermometer only at the end of the minimum cooking time given in the chart Smoked foods do look a little different from oven or grill cooked foods so your eye cannot always judge doneness A meat thermometer is the only sure way to tell if a piece of meat is cooked the way you want it Smoked poultry for instance usually will look slightly pink especially around the joints and just under the skin even though it is done Pork also will show pink color even though it s well done Always be sure to insert the meat thermometer into the meat so the tip is in the center of the largest muscle away from bone or fat The Quick Glance Cook Guide gives you standard doneness temperatures for most meats The chart also gives descriptions of doneness for foods that are too small
15. layer with space between each piece so heat and smoke can penetrate If double cooking always put the smaller meat on the bottom grid STEP 8 Put Hood on Body Smoke for time given in the Quick Glance Cooking Chart back page or recipe DO NOT lift the Hood except to check for doneness because it will slow down the cooking Add at least 15 minutes to cooking time for each time you lift the Hood DO NOT STIR CHARCOAL AFTER YOU START COOKING STEP 9 If cooking more than six hours you may need to add water or charcoal Check both water level and charcoal through the access door Wear an insulated mitt or use a barbecue tool to slide the door up to its open position If water is needed use a watering can with a long spout A plastic milk jug will work if you don t have one Add hot charcoal or wood chunks by placing them on the burning charcoal Don t toss them in That will just stir up ashes that will get onto your food If you need to cook for a long time start the additional charcoal in a separate container and add it after about twenty to thirty minutes STEP 10 If you wish use the juices in the water pan to make Gravy Skim off the fat and measure the juices Use 1 tablespoon fat 1 tablespoon flour and one cup juices for each cup of gravy STEP 11 Use coals that remain for Smoke Flavored Foods page 10 or cover and let them burn out When coals are cold you can lift out any remaining briquettes to use another time
16. lly food borne illness A word to the wise can prevent discomfort to family and friends Cleanliness is indeed a virtue All utensils all work surfaces and the cook must be clean If you have a cold or the flu wait until another day to cook Guests are less likely to share your malady and you re better off resting Do not let foods stand around at room or outside temperature Other than the half hour period we recommend for meats to come out of the refrigerator to warm up before cooking rush all food from refrigerator to table and back again Keep meats hot in your water smoker for second helpings then cover and refrigerate immediately don t wait until after dessert The rule is keep hot foods hot and cold foods cold and get them to those temperatures as soon as possible We recommend you cook turkeys unstuffed Prepare the stuffing and wrap it in foil to cook along side the bird if you wish It takes so long for stuffing in the center of a large turkey to heat through that it s better to cook it separate TIPS FOR SUCCESS Always thaw meat thoroughly Let charcoal burn until it gets very hot make sure the coals are glowing and covered with grey ash before cooking Let meat stand at room temperature at least one half hour before cooking Do not lift hood to check for doneness until end of minimum cooking time given in charts Add more cooking time if It s windy or colder than 50 degrees F You lift the
17. ng of Servings Charcoal See Page 9 i Per Ib level 140 degree F rare level full 160 degree F medium heaping 170 degree F well 180 degree F or rounded leg will move easily in rounded to socket heaping level flakes when level 1 forked level rounded mall birds dove rounded leg will move quail squab easily in socket ooked all sizes level 130 degree F Fresh 10 Ib heaping 170 degree F AMB 140 degree F rare eg or shoulder rounded 160 degree F rare oasts 5 7 Ib 175 degree F done OBSTER TAILS level to flesh white and rounded firm hops 6 8 Ib 1 thk rounded 170 degree F Roasts 3 5 b rounded 170 degree F Roasts 5 7 Ib heaping 170 degree F rounded well done meat pulls away from bone level to well done 170 degree F 3 5 for rounded for cook before eating cook before pork sausage eating flesh white and firm 180 degree F or level 2 leg will move 7 9 heaping 2 3 easily in socket 10 12 Temperatures are those recommended by the food industries for consumer use When cooking very large pieces of food Your Outdoor Smoker can cook up to about 5 6 hours on a pan of charcoal Turkeys or cuts of meat over 6 to 8 Ibs could take longer to cook If you are going to cook large pieces of food you will need to add more charcoal and water during the cooking period Smoke Cooking Times are only approximate NOTE ELECTRIC COO
18. nobs to OFF POSITION before unplugging electric grill The use of longer detachable power supply cords or extension cords is notrecommended However if such cords are used they should be equal to or greater than the same grounding type 3 wire 14 Ga cord of the appliance supply cord The cord should be surface marked with the suffix letters W A and bare a tag stating Suitable For Use with Outdoor Appliances When using extension cords connections should be kept dry and off the ground The length of the cord should be kept as short as possible and arranged so that it cannot be tripped over accidently Use a protective weatherproof cover for outdoor storage or store indoors out of the reach of children NOTE MECO Model 1516 Control and Model 1517 Electric Element is for use ONLY with MECO Models 5028 5029 Water Smokers Complete replacement kit is Model 1521 Contact MECO if you do not understand any of the instructions in this manual Do not lend your grill without the Owners Manual Be sure that anyone using your grill reads and understands the information contained in this manual SAVE THESE INSTRUCTIONS MECO CORPORATION 1998 NOTICE MECO STRIVES TO BE A QUALITY SUPPLIER OF CONSUMER PRODUCTS IF WE INADVERTENTLY OMITTED ANY PARTS NEEDED FOR ASSEMBLY OR YOU NEED TROUBLESHOOTING INFORMATION PLEASE CONTACT US USING OUR TOLL FREE NUMBER MECO WILL SHIP REPLACEMENT PARTS MONDAY THRU FRIDAY WITHIN
19. ody Step 5 Place Handle Bracket 13 14 over one pair of holes on the side and at top of Body Ass y Arrange so the word MECO is right side up Attach with Bolts 3 4 and Lock Nuts 7 8 and tighten Repeat for Handle Bracket on opposite side of Body Assembly Step 6 Place Wood Handle 15 inside of Handle Bracket 13 14 Put Wood Screw 16 17 through Handle Bracket into Hole in Wood Handle and tighten Repeat for the other end of Handle Attach other Wood Handle on opposite side of Body Step 7 Place Handle Bracket 13 14 over the pair of holes in the top of the Hood 18 19 Attach with Bolt 3 4 and Lock Nut 7 8 and tighten Attach Wood Handle 15 to Handle Bracket with Wood Screws 16 17 MODEL 5024 5025 CHARCOAL BUMPS 22 21 NA Step 8 Align bumps on Heat Indicator 20 with notches in large hole in Hood 18 19 Insert Heat Indicator into hole and rotate it 1 4 turn till dial face is straight up Assist the turning with your other hand inside the Hood Step 9 Place a Water Charcoal Pan 21 inside Smoker so round edge rests on Leg 5 6 at bottom of Body Step 10 Place a Water Charcoal Pan 21 inside Smoker so round edge rests on Pan Brackets 9 10 at center of Body Place a Cooking Grid 22 over Water Pan Place other Cooking Grid within Grid Brackets 11 12 at top of Body Cooking Grid should rest on long side of Grid Brackets Step 11 Place Hood Assembly on top of Grid Bracket
20. oker on a wood deck Use aluminum foil or any other material that will not burn if you don t have a drip pan STEP 1 For easy clean up later line the inside of the Charcoal Pan and Water Pan with aluminum foil Leave the Charcoal Pan hole open so the charcoal will get air CAUTION Do not use instant lighting charcoal STEP 2 Put the Charcoal Pan in the bottom of the Smoker Fill the Pan with good quality charcoal briquettes Approximately 10 pounds Check the Quick Glance Cooking Chart on the back page for the right amount STEP 3 Sprinkle one 8 ounce cup of charcoal lighter fluid over the briquettes Let the fluid soak into the briquettes for about one minute STEP 4 Light the charcoal with a match and let it burn for about 30 minutes or until the briquettes are covered with a grey ash If you use an electric charcoal starter omit the lighter fluid and follow electric starter instructions WARNING Do not use charcoal for indoor cooking or heating Toxic carbon monoxide fumes may accumulate and cause death STEP 5 When ready to cook add wood chunks if you wish on top of the charcoal use long handled tongs See WOOD page 8 STEP 6 Put the Water Pan in place and fill with water Use hot tap water if the temperature is 50 degrees or less Warm water otherwise Some recipes may use less water with other liquids such as soda beer or wine STEP 7 Put the top Cooking Grid in place Arrange food in a single
21. other Pan Brackets around the Body Step 5 Put Bolt 3 4 through top hole in Body Assembly and through Grid Bracket 11 12 Make sure long side of Grid Bracket is toward the bottom Attach Lock Nut 7 8 and tighten Repeat for other Bolts Grid Brackets and Lock Nuts around top of Body Step 6 Place Handle Bracket 13 14 over one pair of holes on the side at top of Body Assembly Arrange so the word MECO is right side up Attach with Bolts 3 4 and Lock Nuts 7 8 and tighten Repeat for Handle Bracket on opposite side of Body Assembly Step 7 Place Wood Handle 15 inside of Handle Bracket 13 14 Put Wood Screw 16 17 through Handle Bracket into Hole in Wood Handle and tighten Repeat for the other end of Handle Attach other Wood Handle on opposite side of Body Step 8 Place Handle Bracket 13 14 over the pair of holes in the top of the Hood 18 19 Attach with Bolt 3 4 and Lock Nut 7 8 and tighten Attach Wood Handle 15 to Handle Bracket 13 14 with Wood Screws 16 17 Step 9 Align bumps on Heat Indicator 20 with notches in large hole in Hood 18 19 Assist the turning with your other hand inside the Hood Step 10 Install Electric Element 24 into smoker with the shield bracket through rectangular opening in the Body Put a Bolt 3 4 from the outside through the round hole above the rectangular opening Attach a Wing Nut 25 26 and tighten SEE INSET FIG PAGE 5 Step 11 Place Wat
22. peration of your unit with various food STEP 6 If cooking more than six hours you may need to add water to the water pan Check the water level through the access door Wear an insulated mitt or use a barbecue tool to slide the door up to its open position If water is needed use a watering can with a long spout A plastic milk jug will work if you don t have one CHARCOAL Hardwood charcoal briquettes make the hottest longest lasting fire Look for quality The cheapest charcoal is not a good buy if it does not burn well Always close unused bags of charcoal by rolling the tops down tightly Store charcoal in a dry place Charcoal that s left out in the rain or dew will not burn well Most charcoal briquettes average about 14 briquettes per pound Always use a least five pounds of charcoal Bigger cooking jobs need more charcoal so follow the recipes or the Quick Glance Cooking Chart on back page that tells how much charcoal to use woop The smokehouse flavor comes from the green or wet wood that you put on the glowing coals If the wood isn t green or wet it will burn instead of smoking Use wood from deciduous trees they shed their leaves in the winter only NOT from evergreen trees Evergreens such as pine are resinous and will ruin the flavor and appearance of food DO use hickory apple peach pecan or other fruit or nut tree woods Mesquite is a popular smoking wood in the Southwest palmetto is used in the Sou
23. s 11 12 Hood should rest on upper short side of Grid Brackets Water Smoker is now ready for use but FIRST READ CHARCOAL SAFEGUARDS ON PAGE 2 MODEL 5028 5029P ASSEMBLY INSTRUCTIONS TOOLS NEEDED Phillips screwdriver 3 8 open end wrench or pliers Step 1 Take all parts out of the box and lay them ona smooth clean surface For helpful hints on how to assemble your smoker read the next few pages before you start NOTE The parts you need depend upon which model smoker you have Look on the carton and match the model number to the one shown on the Parts List The parts under your model are the ones you need Do not throw away packaging until you have finished assembly Step 2 Turn Electric Body Assembly 2 upside down Put Bolt 3 4 through lower hole of Body through bottom hole of Leg 5 6 Attach Lock Nut 7 8 Put Bolt 3 4 through hole in Body through top hole in Leg MODEL 5028 5029P ELECTRIC NOTE If you are starting out using your 5029P unit as charcoal follow the assembly for 5024 5025 page 3 amp 4 Attach Lock Nut 7 8 tighten Bolts and Nuts Repeat for other Bolts Lock Nuts and Legs to the Body Stand Body Assembly on the Legs Step 3 Align notches of Reflector Pan 23 with top of Legs Push the Reflector Pan down over the Legs Step 4 Attach Pan Bracket 9 10 with Bolt 3 4 through center hole in Body Attach Lock Nut 7 8 and tighten Make sure long side of Bracket is down Repeat for
24. th and some Midwesterners use dried corncobs Experiment with all of them You can buy or cut wood for smoking from several forms Chips are often available in 1 1 2 or 2 pound bags You ll usually find them right next to charcoal in the supermarket Chunks of cross cut trees should be about 3 4 inches long and 1 2 inch diameter The cooking chart and recipes call for one stick chunk or handful of chips but you can use whatever form you prefer Chunks give the longest lasting smoke Your own experimentation will help you determine how much to use to get the amount of smoke flavor that you want To assure proper Electric Smoking performance use HICKORY CHUNKS instead of chips Place the chunks between the element sections so the chunks actually touch the element If using wood chips sprinkle them under and near the element coils BARBECUING You can change your Charcoal Water Smoker into a barbecue grill in less than a minute Set the Charcoal Pan on top of the lower Cooking Grid Light the charcoal as you normally would for smoke cooking When ready to cook put the other cooking Grid on the upper Grid Brackets Now you are ready to cook steaks burgers or other food which require high fast heat Add wood chips or chunks if you want smoke flavor Cover with the Hood to hold in the heat and moisture ROASTING BAKING You can cover cook foods at temperatures similar to a medium hot oven by cooking without water Set up the gril
25. thermometer on whole meats when you can For extra smoke flavor use hickory or mesquite chips sprinkled around Element coils Small wood chunks may be placed on or touching the Element coils Soak wood chips or chunks in water at least 30 60 minutes before cooking Amount of chips or chunks vary to degree of smoke flavor you want and amount of food See Smoke Cooking Section Page 7 Clean up is made easy by spraying Grid and Reflector Pan with cooking spray before cooking For added protection line Water Pan and Charcoal Pan with aluminum foil Make sure you do not cover any holes for venting When Smoker has cooled down wash Grid Water Pan and outside of Smoker with warm soapy water Wipe excess grease from inside the Smoker The rest will be dark and smoky iust let it stay that way NEVER USE OVEN CLEANER ON PAINTED SURFACES For the Electric unit just wipe off the Reflector Pan the Element and Control DO NOT IMMERSE IN WATER Replace all the clean parts Store the Smoker in an out of the way spot Cover with a Smoker Cover or a plastic garbage bag if you wish SMOKE COOKING CHARCOAL MODELS NOTE BEFORE USING THESE CHARCOAL APPLIANCES READ SAFETY RULES ON PAGE 2 Put your Meco Water Smoker outside on a level surface out of traffic and away from trees or buildings There won t be very much smoke but you may want to put the smoke away from open windows CAUTION Use a drip pan under your smoker if you are using the Sm
26. ve easily in socket MAKES About 2 to 6 servings depending on size of birds MAGNIFICENT MARINADE For steaks chops chicken ribs almost any meat you like Pour over meat in plastic bag pan or bowl and refrigerate several hours or overnight turning occasionally Cook meat in water smoker adding marinade to water pan 1 1 2 cups salad oil 3 4 cup soy sauce 1 2 cup win vinegar 1 3 cup lemon juice 1 4 cup Worcestershire sauce 2 tablespoons dry mustard 2 1 2 teaspoons salt 1 tablespoon coarsely ground pepper 2 teaspoons chopped parsley 2 cloves garlic crushed Combine all ingredients and mix well Store in tightly covered jar in refrigerator or freezer if not used immediately MAKES About 3 1 2 cups WATER PAN POTATOES Scrub but don t peel 1 pound medium sized new potatoes or quarter 4 to 6 large red or white potatoes Slip potatoes into 4 quarts hot water in water pan put in smoker over fire pan Cover and cook about 1 hour or until done You ll probably want to add potatoes to water pan for last hour of cooking time of meat poultry or pork Since liquid in water pan may have evaporated be sure to add enough hot water to cover potatoes MAKES About 6 servings 11 QUICK GLANCE COOK GUIDE ALWAYS FILL WATER PAN WITH APPROXIMATELY 5 1 2 QUARTS HOT WATER FROM TAP UNLESS RECIPE INDICATES OTHER MEASUREMENT Amount of Temperature or Smoke Number Amount of Wood Chunks Test for Doneness Cooki
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