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Need a manual for a AFOS mini kiln smoking oven we just bought, will be hot and cold smoking salmon

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I have copies for all afos smokers

Posted on Sep 21, 2009

  • bernipage
    bernipage Nov 12, 2012

    CAN YOU E MAIL ME A COPY OF THE MANUAL FOR AFOS MINI KILN PLEASE?

  • Daniel Sanderson-Brown
    Daniel Sanderson-Brown Dec 10, 2016

    Hi not sure if this is still running but would I be able to get a manual emailed to me too.

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I need an owners manual for modet lt-3k kiln


Do you mean the Dawson LT-3K kiln sitter, a control and monitor for the ceramic kiln? The manual for this is on the product page: http://www.paragonweb.com/ManualInfo.cfm?CID=42 . The direct link to the manual is http://www.paragonweb.com/files/manuals/ACF1B.pdf .

If you need information about the kiln, then please check that model number and add a comment with that information. If your kiln is from Paragon, then try http://www.paragonweb.com/Instruction_Manuals.cfm for a manual. Paragon makes the Dawson LT-3K.

I hope this helps.

Cindy Wells

Mar 26, 2017 | Cars & Trucks

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Does it matter what shelve you smoke food on?


sure does , it more matters what food goes on what shelf , if you smoke meat and its cut about 3/8 thickly then you use a higher shelf, but if u smoke meat and its whole (takes a long time that way) then use the lower racks , it will be harder for the smoke flavor to penetrate inside the thicker meats , same goes 4 fish , thinner cuts top shelf , thicker cuts bottom shelf (unless you only want the smoke flavor on the crust ) then do just the opposite then

May 27, 2016 | Grilling

1 Answer

My built-in Amana Oven which is electric is overheating. would that be a thermostat problem?


It could be a thermostat problem. If you have a standard dial type thermostat then this is more than likely the problem. if you have an electronic control then it could be a welded relay on the control board or bad oven sensor.

Sep 25, 2014 | Ovens

1 Answer

Cooking time/temp for smoked salmon


here's a link to my favorite website for smoked salmon.

 

If you enjoy outdoor cooking, smokiing, barbeque or cooking in general like I do, you will fall in love with the site!

 

http://www.amazingribs.com/recipes/seafood/schmancy_smoked_salmon.html  (smoked salmon)

 

www.amazingribs.com (homepage)

 

Enjoy!

 

Aug 06, 2011 | Masterbuilt 20070106 Electric Smoker

1 Answer

Last night, we were using our Frigidaire oven to heat some salmon. My wife openned the oven door and there was a bright flash with sparks and a crackling noise, and a 1/2 inch portion of the element caught...


Kill the power to the stove. L2 is always hot to the element. If it welded itself to the frame whats left of the element stays hot. Easy fix but power needs to be OFF

Apr 17, 2010 | Ovens

1 Answer

First smoker


I assume raw salmon? If so I usually smoke it for about an hour at 225 or to 140 internal temp. I would also lay the salmon in a foil tray with some lemon and butter. Do not drown it just enough to keep it moist.

Mar 17, 2010 | Masterbuilt 20070106 Electric Smoker

1 Answer

Help


you can / would build a smokehouse out of wood, google it and you may find out that you may want to buy a unit that will hold what you want to smoke, it may be cheaper and give you more styles or uses. cold smoking is a method / type of preservation used for more delicate items [salmon/seafood] @ 120degrees, hot smoking is for items like bacon, @ 160 d. roasting would be the finishing process for an item not fully cooked by smoking, but you can smoke with temp.s up to 200d. for hours to cook.
[THINK BBQ SLOW COOKED 10-14 HOURS]
in some types of smoking other items may be
needed to aid in preservation process.
some suggestions for research:
mother earth news
sausage maker.com
google
the things you need to consider are that this is a delicate process involving several CRITICAL factors, or you can make someone very sick or even dead:
TIME / TEMP CONTROL
HEAT / TEMPERATURE
TEMP/ SMOKE LEVEL
CONVECTION / TEMP

DON'T LET ME SCARE YOU FROM HOME SMOKING, I' M A PROFFESSIONAL CHEF SO I KNOW WHAT CAN HAPPEN IF THINGS GO WRONG.
i cant remember the name but there is a nice unit made specifically for small pigs that has had great reviews.i've seen it elsewhere but try foodnetwork/throwdown/bobby flay for unit name. " good eats" had an excellant show years ago about how simple it should be to smoke salmon.
HOPE THIS MESS HELPS YOUR QUEST FOR THE "Q"

Apr 04, 2008 | Grilling

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