Viking Installation/
Use & Care Manual
Viking Range Corporation
111 Front Street
Greenwood, Mississippi 38930 USA
(662) 455-1200
For product information
call 1-888-VIKING1 (845-4641),
or visit the Viking Web site at
vikingrange.com
Outdoor Gravity Feed™
Charcoal Smoker
F20556 EN
(102308J)
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Important Safety Instructions
Table of Contents
Getting Started
• Do not store or use gasoline or other flammable vapors and
liquids in the vicinity of this or any other appliance.
Important Safety Instructions ______________________5
Setup & Seasoning ________________________________7
• Do not store any propane/butane (G31-G30) cylinder (that is
not connected for use) in the vicinity of this or any other
appliance.
Operation
Firing & Feeding __________________________________8
Smoking & Cold Smoking _________________________10
Cooking Tips ______________________________________13
• Children should not be left alone or unattended in an area
where the smoker is being used. Never allow children to sit,
stand or play on or around the smoker at any time. Do not
store items of interest to children around the unit. Never
allow children to crawl inside the unit.
Product Care
• Use a covered hand when opening the hood and do so
slowly to allow heat and steam to escape. To avoid burns
when cooking, use long handled BBQ tools.
Cooling Down & Cleaning ________________________15
Service Information ________________________________16
Warranty __________________________________________17
• Use sturdy, properly insulated gloves or potholders. Dish
towels or other substitutes can become entangled, causing
burns. Use dry potholders; wet potholders create steam and
cause burns. Keep potholders away from open flames when
lifting or moving utensils. Do not touch portions of the unit
with potholders until the hot surfaces have cooled.
• Only certain types of glass, heat-proof glass ceramic,
earthenware, or other glazed utensils are suitable for grill
use. These types of materials may break with sudden
temperature changes.
• Never grill without the drip tray in place. Make sure it is
placed under the drain plug to catch the drippings. Let the
grease cool before attempting to remove for cleaning or
disposal. Do not allow large amounts of grease to accumulate
in the drip tray as it can catch on fire.
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Setup & Seasoning
Important Safety Instructions
• Before storing, make sure the smoker is cool. Keep stored
outside in a well-ventilated area out of the reach of children.
• It is important to season your smoker without food for the
initial burn.
• Keep the ventilation opening at the top free and clear to
allow proper flow of air. Do not obstruct the flow of
combustion and ventilation air.
1. Place your unit on a flat, level surface that is free of any
flammable debris. Open the main door and remove any
excess metal particulate by wiping down the racks, walls,
bottom, etc. with warm soapy water.
• Clothing fires are potential hazards. Do not wear long
flowing sleeves around the smoker. They are easily caught
on pan handles or ignited by flames and are generally in
the way. Highly flammable clothing—especially synthetic
fabrics—should not be worn while cooking.
2. Your smoker ships pre-coated with vegetable oil sprayed
on all interior surfaces.
3. Remove the rain cap on top of the unit. The smoke stack
must remain unobstructed when product is in use. Follow
the instructions for firing the smoker. Burn at 300°F for 2
hours in order to allow the oil to penetrate the pores of the
metal. This helps to prevent oxidation.
• Do not heat any unopened glass or metal containers in the
smoker. Pressure may build up and cause the container to
burst, resulting in serious personal harm or damage to the
unit.
4. After all charcoal is consumed, allow the smoker to cool.
You are now ready to cook!
• Do not move the unit during use.
• Be sure the smoker is cool before using any type of aerosol
cleaner on or around the unit. The chemical that produces
the spraying action could, in the presence of heat, ignite or
cause metal parts to corrode.
Important: Make sure your first burn does not have food
inside of the unit. This will ensure proper seasoning of your
Gravity Feed™ Charcoal Smoker.
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Firing & Feeding
Features
1. Remove the rain cap from the smoke stack of the smoker.
Never operate your smoker with the rain cap on.
2. Make sure the main/front door of the smoker is closed and
latched. At this time, the chute door on top of the unit and
the firebox door on the bottom right hand side of the unit
should remain open.
3. Start your initial fire by igniting an accessory chimney
starter full of charcoal. These can be purchased locally
where grilling supplies are sold. After the coals are burning
and begin to ash over, open the charcoal chute door on
top of your cooker and pour the lit charcoal down. Fill the
chute with the remainder of the bag of unlit charcoal, then
close and latch the chute door. The smoker burns at
approximately one hour per pound of charcoal.
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4. Close and latch the firebox door making sure that the
damper (ball valve) is fully open. Be patient as it will take
approximately one hour to reach 225 degrees (unless using
an accessory fan). As heat builds to within 50 degrees of
the desired temperature, close the damper half way. You
will need to watch the thermometer and as the
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temperature continues to build you will need to keep
closing the damper until the desired temperature is
achieved and holding steady. Remember, the more oxygen
you allow, the hotter the smoker cooks and vice versa.
Please Note: If you purchased an accessory fan (available
through your local dealer), or other fan accessory product,
follow the instructions provided with that product on
setting it up. A fan assisted product will aid in getting the
smoker up to temperature faster and also provides faster
recovery times to temperature drop caused by the door
having to be opened.
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1. Adjustable Leveling Legs
2. Removable grease drip pan
3. Damper/Air Flow Regulator
4. Ash Pan/Fire Box Door
5. Charcoal Chute
5. When loading your food, make sure there is space between
pieces to allow for air flow. With the door open, the temp-
erature will drop. The longer the main door stays open, the
more heat is lost. After closing and latching the door, be
patient and allow the smoker some time to climb back to
your desired cooking temperature. You may need to fully
open the valve again and repeat the process described
above.
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Smoking
Cold Smoking
Cold smoking is a method used to add smoke flavor to food
without fully cooking the food. Once smoked, the food can be
cooked by any method desired. Seasonings and marinades
can be added before cold smoking most foods. Use your
regular recipe instructions for seasoning then use the following
procedure for cold smoking.
Smoking intensifies the flavor by adding smoke to the cooking
process. To achieve ample smoke ring and flavor add your
favorite choice of wood chunks into the ash pan through the
firebox door (small door on right). Popular wood chunks used
are mesquite and hickory, but there are many different flavors
to choose from at your local BBQ goods supplier. Always soak
the chunks in water prior to putting them into the box. The
additional smoke generated creates a “cloud” around food
which permeates meats and vegetables for added smoky
flavor.
1. Fill smoker box with soaked wood chunks.
2. Fill two kitchen pans with ice.
3. Sprinkle one cup of rock salt over the ice in each pan.
During extended cooking periods, it is normal to add fresh
wood chunks to the ash pan several times. Try and limit the
amount of time the firebox door is opened though, as each
time will cause heat loss and extend cooking times.
4. Place food to be smoked directly on oven rack or on a
sheet pan.
5. Put one ice pan on oven rack above food to be smoked.
Place the second pan on oven rack below the food to be
smoked.
Tip: For an extra kick and mouth-watering aroma, add several
onion slices to your ash pan when smoking.
6. Bring temperature to 150°F and hold.
7. Use the cold smoking chart on page 12 to determine
smoking times.
8. Halfway through smoking time, turn the food over to
ensure smoke flavor on all sides when sheet pan is used.
9. When smoking is completed, remove foods from smoker
and cook immediately or plastic wrap and refrigerate.
NOTE: Vegetables should be blanched for five minutes in boiling
water, chilled, then air dried before cold smoking.
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Cold Smoking Chart
Cooking Tips
NOTE: Temperatures in your smoker burn hotter on the bottom rack
as it is closest to the heat source. Monitor items more closely when
using the bottom rack as they may become done faster than the
upper racks. It is ideal not to place items on the bottom rack directly
above the fire box opening.
Food Type
Cold Smoking Time
90 minutes
60 minutes
40 minutes
40 minutes
40 minutes
40 minutes
60 minutes
Beef
Pork
Chicken
Pulled Pork
Approximate Cooking Time = 7-8 hours
Duck
Game (venison)
Use 5 to 6 pound pieces of pork butt for best quality pulled
pork. Completely cover the pieces with your favorite seasoning
rub. Arrange the pork butts evenly fat side down on racks.
Salmon/Tuna Fillets
Shellfish (shrimp, scallops, oysters, etc.)
30 minutes
30 minutes
Vegetables
Cheeses
1. Fill the ash pan with soaked wood chunks.
2. Bring smoker temperature to 225°F and hold temperature
steady. Place each butt directly onto rack.
3. When internal temperature of each piece reaches 160°F,
remove and wrap in foil.
Thermometer
Your outdoor smoker is equipped with a thermometer on the front of
the main door. The thermometer is designed to aid in the preheating
and cooking of your smoker. Estimated cooking temperatures range
from:
4. Return to smoker and cook until internal temperature of the
pork reaches 180° to 205°F.
5. When desired internal temperature is reached, remove
wrapped butts and let stand 15 to 30 minutes.
Temperature Range
WARM
Fahrenheit
150°F
Celsius
65°C
6. Pull or chop and add your favorite bbq sauce or just eat it
plain.
150°F — 200°F
200°F — 300°F
300°F — 550°F
65°C — 93°C
93°C — 149°C
149°C — 288°C
COLD SMOKE
SMOKE
Beef Brisket
Approximate Cooking Time = 12 hours
GRILL
Use 8 to 10 pound pieces of boneless beef brisket. Trim fat
down to approximately 1/8”. Completely cover the pieces with
your favorite seasoning rub. Evenly space with the fat side
down on racks.
1. Fill the ash pan with soaked wood chunks.
2. Bring smoker temperature to 225°F and hold temperature
steady. Place each brisket directly onto rack.
3. Cook for approximately 12 hours or until the internal
temperature of the is meat 175°F.
4. Remove cooked briskets and add your favorite bbq sauce
or eat plain.
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Cooking Tips
Cleaning and Maintenance
Ribs
*Keeping your smoker clean is essential to its performance.
Approximate Cooking Time = 4 hours
Cooling Down and Cleaning
Use loin back or spare rib sides. Completely cover with favorite
rub.
1. When finished using your smoker, remove any remaining items
from the food racks and allow the coals to finish burning.
1. Fill the ash pan with soaked wood chunks.
2. Remove the drain pan and drain excess grease from it.
2. Bring smoker temperature to 250°F and hold temperature
steady. Place ribs directly onto rack or partially wrapped in
tin foil with meat side up.
3. Wipe down the outside of your unit and replace the cover
accessory. These may be purchased at vikingrange.com.
3. Cook for approximately 4 to 4 1/2 hours.
4. Periodically clean any residual grease that may have built up in
the bottom of the product due to the cooking process. Failing to
do so may result in a grease fire.
4. Remove from smoker and season again with dry rub or
glaze with your favorite BBQ sauce.
Tip: One method to tell when your ribs are ready is the
toothpick method. Take a toothpick and stick in the meat
between the bones, the toothpick will go through with very
little resistance when they are done.
5. Viking recommends you “burn out” your unit once every 2-3
months (depending on use). This is achieved by opening the
oxygen valve completely after you have removed all food from
the unit. This will allow the smoker to become very hot and burn
off all access grease from the racks. Once the unit cools, use a
stiff brush or a standard shop vacuum to remove any remaining
debris.
Chicken
Approximate Cooking Time = 4 hours
6. After a “burn out” you will need to repeat the seasoning process
listed in the Setup and Seasoning section of this manual.
Use 3-5 pound chickens that are whole, halved, or quartered.
Completely cover with your favorite rub.
Very Important: Make sure there is not a build up of grease in
the bottom of the smoker. This may result in a grease fire starting
inside the unit. Clean the diffuser plate (slanted plate under lower
rack) and bottom of the smoker as often as possible. Standard oven
cleaner and a scraper tool work best.
1. Fill the ash pan with soaked wood chunks.
2. Bring smoker temperature to 250°F and hold temperature
steady. Place chicken directly onto rack or in pan.
3. Cook for approximately 4 to 4 1/2 hours.
4. Remove from smoker and smother with your favorite BBQ
sauce. Return to smoker for 15 minutes and serve.
Cleaning the Gasket
Clean your door gaskets every few months with a mild degreaser
and a scrub brush. Lightly rub the gasket to loosen and remove the
grease. This will ensure your smoker maintains its proper seal.
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Service Information
Warranty
If service is required:
VIKING GRAVITY FEED CHARCOAL SMOKER
™
1. Call your dealer or authorized service agency. The name of
the authorized service agency can be obtained from the
dealer or distributor in your area.
ONE YEAR FULL WARRANTY
Viking Gravity Feed™ Charcoal Smokers and all of their components and accessories, except as detailed below*,
are warranted to be free from defective materials or workmanship in normal use for a period of twelve (12) months
from the date of original purchase. Viking Range Corporation, warrantor, agrees to repair or replace, at its option,
any part which fails or is found to be defective during the warranty period.
2. Have the following information readily available:
• Model number
*Painted, porcelain, and decorative items are warranted to be free from defective materials or workmanship for a
period of ninety (90) days from the date of original retail purchase. ANY DEFECTS MUST BE REPORTED TO THE
SELLING DEALER WITHIN NINETY (90) DAYS FROM DATE OF ORIGINAL RETAIL PURCHASE.
• Serial number
• Date of purchase
Viking Range Corporation uses the most up-to-date processes and best materials available to produce all color
finishes. However, slight color variation may be noticed because of the inherent differences in painted parts and
porcelain parts as well as differences in kitchen lighting, product locations, and other factors.
• Name of dealer from whom purchased
3. Clearly describe the problem that you are having.
LIFETIME LIMITED WARRANTY
If you are unable to obtain the name of an authorized service
agency, or if you continue to have service problems, contact
Viking at (888) 845-4641 or write to:
rusts through
All ceramic parts and any stainless steel part which
due to defective material or workmanship in
normal use during the second year through the useful lifetime of the cooker from date of original retail purchase
will be repaired or replaced, free of charge for the part itself, with the owner paying all other costs, including labor.
This warranty extends to the original purchaser of the product warranted hereunder and to each transferee owner
of the product during the term of warranty.
VIKING RANGE CORPORATION
PREFERRED SERVICE
111 Front Street
Greenwood, Mississippi 38930 USA
This warranty shall apply to products purchased and located in the United States and Canada. Products must be
purchased in the country where service is requested. Warranty labor shall be performed by an authorized Viking
Range Corporation service agency or representative. Warranty shall not apply to damage resulting from abuse,
accident, natural disaster, alteration, improper installation, improper operation or repair or service of the product
by anyone other than an authorized Viking Range Corporation service agency or representative. This warranty
does not apply to commercial usage. Warranter is not responsible for consequential or incidental damage whether
arising out of breach of warranty, breach of contract, or otherwise. Some jurisdictions do not allow the exclusion or
limitation of incidental or consequential damages so the above limitation or exclusion may not apply to you.
Record the following information indicated below. You will
need it if service is ever required. The model and serial
number for your smoker is located underneath the unit by the
left, back leg.
Owner shall be responsible for proper installation, providing normal care and maintenance, providing proof of
purchase upon request, and making the appliance reasonably accessible for service. If the product or one of its
component parts contains a defect or malfunction during the warranty period, after a reasonable number of
attempts by the warrantor to remedy the defects or malfunctions, the owner is entitled to either a refund or
replacement of the product or its component part or parts. Warrantor’s liability on any claim of any kind, with
respect to the goods or services covered hereunder, shall in no case exceed the price of the goods or services or
part thereof which gives rise to the claim.
Model Number _______________ Serial Number____________
Date of Purchase ______________ Date Installed ____________
Dealer's Name _________________________________________
Address _______________________________________________
_______________________________________________________
Warranty service under the terms of this warranty, service must be performed by a factory authorized Viking Range
Corporation service agent or representative. Service will be provided during normal business hours and labor
performed at overtime or premium rates shall not be covered by warranty. To obtain warranty service, contact the
dealer from whom the product was purchased, an authorized Viking Range Corporation service agent, or Viking
Range Corporation. For the name of your nearest authorized Viking Range Corporation service agency, call the
dealer from whom the product was purchased. If you do not receive a satisfactory response, please call Viking
Range Corporation Customer Service (662)451-4133. IMPORTANT: Retain proof of original purchase to establish
warranty period.
The return of the Owner Registration Card is not a condition of warranty coverage. You, however, should return
the Owner Registration Card so that Viking Range Corporation can contact you should any questions of safety arise
which could affect you.
If service requires installation of parts, use only authorized
parts to ensure protection under the warranty.
Any implied warranties of merchantability and fitness applicable to the above described porcelain cooker grates,
ceramic parts, and stainless steel parts are limited in duration to the period of coverage of the applicable express
written limited warranties set forth above. Some jurisdictions do not allow limitations on how long an implied
warranty lasts, so the above limitation may not apply to you. This warranty gives you specific legal rights, and you
may also have other rights which may vary from jurisdiction to jurisdiction.
This manual should remain with the smoker for future
reference.
Specifications subject to change without notice.
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