Viking Smoker F20556 User Manual

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)  
 
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.  
4
5
 
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.  
6
7
 
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.  
5
4
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  
3
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.  
2
1
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.  
8
9
 
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.  
10  
11  
 
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.  
12  
13  
 
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.  
14  
15  
 
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. Warrantors 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.  
16  
17  
 
18  
19  
 

Teac Recording Equipment AD RW900 User Manual
Tektronix Portable Generator PG 506 User Manual
Tiger Games 72 539 User Manual
Toshiba Security Camera IK TF7H User Manual
Tripp Lite Network Cables N002 001 BL User Manual
ViewSonic Projection Television VX2268WM User Manual
Vivotek Film Camera PT1111H User Manual
Vivotek Security Camera IP8162 User Manual
Vizio Car Satellite TV System E400 B2 E480 B2 User Manual
Weed Eater Blower 530087724 User Manual