Grizzly Charcoal Grill H6256 User Manual

Model H6256 20 lb.  
Meat Smoker  
The 20lb. Meat Smoker (Figure 1) will handle  
20lbs. of sausage using 35-38mm casings and  
has the capacity of smoking two hams and two  
pork shoulders simultaneously.  
Instructions  
1. Place the thermometer in the door and  
preheat the smoker to 190˚F with the vent  
closed. When 190˚F is reached, load the  
sausage links into the smoker. The tempera-  
ture will drop once loaded.  
2. Dry the sausages in the smoker for 30–45  
minutes.  
Figure 1. Model H6256 20lb. Meat Smoker.  
3. Carefully open the smoker door and place  
the sawdust pan (filled with sawdust) on the  
heater element as shown in Figure 2.  
Smokestack  
Door  
4. When smoke begins to come out of the  
smokestack, lower the temperature to 165–  
170˚F. The internal temperature of the meat  
needs to be at least 154˚F.  
5. Smoke the sausages for at least eight  
hours.  
Sawdust  
Pan  
6. Turn the smoker OFF, and carefuly remove  
the sausages.  
Figure 2. Smoker door, smokestack, and  
sawdust pan.  
7. Place the sausages into a refrigerator.  
NOTE—All cook times and temperatures are  
general and differ from meat types, fat content  
and sausage size. Research credible sources  
for techiniques and recipes before using your  
smoker.  
Always be as thorough as  
possible when cleaning and  
sanitizing components. Any  
parts exposed to raw meat  
may harbor or develop bacte-  
ria causing illness or death.  
Cleaning & Sanitizing  
1. Unplug the meat smoker!  
2. Scrub the shelves, wooden dowels and saw-  
dust pan with a sanitizing agent before and  
after every use, then rinse, dry and return to  
the smoker.  
 

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