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Visit our contact us page and reach out to one of our dedicated support technicians, or call 1-800-874-1949 between 8:00-4:30pm M-F.

The manufacturer does not assume any liability for damages arising as a result of the following:

• Non-observance of the manual
• Improper repairs
• Use of unauthorized spare parts
• Uses for non-intended purposes
• Technical alterations, modifications of the device

Modifications of the device are not recommended and are not covered by the guarantee. All translations are carried out to the best of our knowledge. All types and models are subject to continuous improvement. The manufacturer reserves the right to make modifications to the shape, equipment and technology.

Registration for your Pro Smoker product can be done here

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Pro Smoker Pro Serries carries a 1-year limited warranty from the date of sale to the original owner, against defects and workmanship of the cabinet, as well as a 90-day electrical warranty for electrical component parts.

Pro Classic: Height 48" x Width 21"x Depth 21"

Pro Max: Height 48"x Width 21" x Depth 21"

Smoke Mode: 80 F - 180 F

Cook Mode [no smoke]: 80 F - 300 F

WiFi/Bluetooth Enabled Temp Monitoring

• Choose well-ventilated area for smoker use
• Place smoker on sturdy, level surface
• Plug in cord. Note: if an extension cord is needed, use only 14-3 wire cord up to 25 feet, and 12-3 wire cord from 25-50 feet, and us only a grounded outlet
• Before using the shelves, spray them with any non-stick spray.
• Line the entire drip pan with aluminum foil and change after each use for easy clean up
• Keep your door gasket oiled with mineral oil to prevent gasket from sticking.

The Pro Smoker home smokehouses use fine sawdust or woodchips as fuel. DO NOT use wood pellets in your Pro Classic or Pro Max as they can catch fire or spontaneously combust.

120 Volt Single Phase(1450 Watts) for both the Classic and Max.

Pro Classic:

• Summer Sausage 100lbs
• Pork Butts 70lbs
• Brisket 60lbs
• Ribs 50lbs
• Hot Dogs or Beef Sticks 25lbs

Pro Max:

• Summer Sausage 100lbs
• Pork Butts 70lbs
• Brisket 60lbs
• Ribs 50lbs
• Hot Dogs or Beef Sticks 25lbs

For warranty related part issues, click HERE

For replacement parts/accessories, click HERE

All items sold separately for Pro Classic:

Smoker Cover

Removable Base

Smoke Sticks

All items included with Pro Max:

Removable Base

Cover

Smoke Sticks

Modular Side Shelving add-ons available

• Set controller to Smoke and set to 100 Degrees Fahrenheit
• Fill sawdust pan about 3/4 full with sawdust.
• Moisten sawdust and funnel the sawdust to the outside of the pan(about 6 cups of sawdust and 4 cups of water).
• Increase temperature to 150 degrees Fahrenheit
• Open damper half way during the break-in period
• After 3 hours, turn the temperature control off
• Once smoker has cooled completely, the smokehouse is now ready for use

• After each use allow the smoker to cool completely before cleaning
• Do not clean interior walls completely - only remove loose debris. The smoke film on the walls will improve the product flavor and will not affect the performance of the smoker
• Remove the shelves/sticks and the drip pan and clean with hot, soapy water
• Use soap-filled steel wool pads to remove baked on grease and stains
• Rinse, dry and store shelves and pan inside the smoker
• DO NOT use excessive amounts of water in the interior of the smoker. If water is used, dry out the interior thoroughly before operating

Use this text to provide detailed information like sizing, shipping, ingredients, or to answer frequently asked questions.

Add the experience of a high-end steakhouse to your offerings with the new Pro Smoker Reserve Dry Agers. Our home and commercial aging cabinets offer precision temperature, humidity and airflow control, allowing you to create the perfect environment for dry aging primal cuts, charcuterie and more.

For four generations, Pro Smoker has offered best-in-industry equipment for meat markets and processors around the globe. We've combined our technical experience with state-of-the-art technology to bring you the best meat processing equipment on the market.

Iron-Clad Guarantee

1 Year Warranty

• The performance, workmanship and materials in the cabinet are unconditionally guaranteed for
  one (1) year when used for the purpose and under the conditions for which designed.
  
• The manufacturer will replace any part found to be defective (upon examination by manufacturer)
  at no charge when such part is returned to manufacturer with transportation prepaid.
  
• All electrical parts are guaranteed for ninety (90) days.
  
• All warranties are void if smoker or parts are damaged by accident or misuse.
  
• The description and specifications contained in this literature were in effect at the time it
  was approved for printing.
  
• The company reserves the right to change specifications or designs without notice and
  without incurring obligations.

• Place your appliance on a floor that is strong enough to support the appliance when it is fully loaded.
• Place the appliance away from direct sunlight and sources of heat (stove, heater, radiator, etc.).
• Direct sunlight may affect the acrylic coating and heat sources may increase electrical consumption.
• This unit is not designed for use in a garage or any other outside installation.
• Do not set up the device in a hot, wet or extremely damp environment or near flammable material.
• The device requires an adequate flow of air in order to operate correctly. Leave a minimum of clearance of 6" inches around the appliance.
• WARNING! Do not close the ventilation openings in the device housing.
• The electrical socket must be easily accessible so that the power cord can be disconnected easily, in the case of an emergency.
• The installation and assembly of this device in non-stationary setup location must be carried out by specialist, provided they guarantee the prerequisites for the safe use of this device.
• For energy saving reasons please ensure that the door is closed when the appliance is turned on.

• Only use high-quality food that was handled under good hygienic conditions
  
• We recommend using fresh meat on the bone at maximum of 5 days after
  slaughter, or 2 weeks maximum for wet aged meat.
  
• Bone-in cuts are better for dry aging as they reduce excess moisture loss and
  help protect the meat
  
• To minimize weight loss during the aging process, use meat with a thick layer of
  fat. Do not trim fat cap from the meat before aging. The fat cap will help protect the
  meat as it ages and help with yield.
  
• For true dry aged beef, talk to your local butcher about getting un-aged cuts or “green
  meat” for your ager. "Green Meat" is meat that has been freshly butchered and not aged.

The optimal time range for aging meat depends on a variety of factors. As a general guide, use the following:

Fresh bone-in beef cuts: 28-45 Days

Smoked Sausage: 21 Days

Fresh Pork Cuts: 14-21 Days

Reserve 50: 44lbs of meat

Compatible with Primal Cuts and Charcuterie

Reserve 300: 286lbs of meat

Compatible with Primal Cuts and Charcuterie

When a cow is freshly processed the meat is not yet palatable. The meat needs to age before we can cook and eat it. Wet aging is a process where primal cuts of meat are vacuum sealed, sometimes with added liquid, and then held in a cooler for a minimum 21 days to breakdown and tenderize the meat. Dry aging is a process where primal cuts are placed in a temperature and humidity controlled environment, unwrapped. This allows the natural enzymes of the meat to break down and tenderize. The process also pulls moisture from the meat which concentrates flavor.

Reserve 50: Height 26.7" x Width 17" x Depth 19.7"

Reserve 300: Height 71" x Width 26.7" x Depth 23.4"

110 Volt Single Phase

f you have any problems or questions on set up and start up, call the manufacturer at 1-800-874-1949 and ask for Dry Ager Service Support or go to our website:
www.pro-smoker.com/support for assistance

Included with the Reserve 50:

2 Meat Hooks

2 Stainless Steel Rocks

• Avoid opening the door as much as possible. Opening the door forces the dry ager to work to restore the temperature and humidity after closing the door. Opening the door also creates an opportunity to introduce bacteria
• Keep the UV light running at all times. The UV light will not keep the meat clean from bacteria, but it will help keep the air circulating in the chamber sanitary
• Check the meat regularly for the presence of bacteria and ensure dark and dry patches of meat are removed before consuming
• For optimal dry aging conditions, air circulation around each piece of meat is necessary, avoid overcrowding of meat and sausage within the cabinet
• Fill the chamber - the dry ager performs better when the chamber is moderately full. A less full chamber could lead to over drying and lower yields
• If using racks, place the meat bone side down onto the rack
• Clean and sanitize racks and chamber in between uses

• You must clean the device thoroughly before and after each aging process
• Before cleaning, switch the dry ageing cooler off, remove the plug from the wall socket and remove all the meat
• Do not use any aggressive or abrasive cleaning agents or solvents
• You must use a food-compatible cleaner that is not too corrosive for the surface of the device
• Do not scrape off stubborn dirt with hard items
• If you do not use the equipment for a fairly long period of time, you should remove all the metal shelves, the metal suspension system and the meat hooks and you should clean the equipment thoroughly
• If the maturing process has failed and the meat is spoiled or bacteria has developed, then please contact our customer service to coordinate next steps

• You should defrost the device after each aging process.
• To Defrost: Turn off the power but do not unplug the power plug. Let the device then defrost manually. Pay attention to the container for condensed water(K) and remove the condensed water during the defrosting.
  
• Check container for the condensed water (k) regularly. It is located on the rear right of the device. If necessary, remove the condensed water with a sponge.

• Remove the meat from the device. Cover it with cling film or, if possible, place it in a foil bag and refrigerate it in a suitable refrigerator. Switch off the device.
  
• Fill the pot with hot tap water (but no longer boiling) and place the pot on a cloth on the lower metal shelf. Warning: Excercise caution when handling hot pot to prevent risk of scalding.
  The steam will melt the ice within about an hour. The melted water will be collected in the interior of the device and possibly in the container for condensed water (K). Remove the pot and the cloth from the device. Wipe the water out of the interior and empty the drip tray (K). Wipe the device dry with a soft cloth. Leave the device open for 1 hour so the device can ventilate.

Pro Smoker H-Series smokers come with a 1-year parts and workmanship warranty and a 90 day electrical component warranty.

Visit our contact us page and reach out to one of our dedicated support technicians, or call 1-800-874-1949 between 8:00-4:30pm M-F.

Use this text to provide detailed information like sizing, shipping, ingredients, or to answer frequently asked questions.

Use this text to provide detailed information like sizing, shipping, ingredients, or to answer frequently asked questions.

Pro Smoker T-Series smokers come with a 1-year parts and workmanship warranty and a 90 day electrical component warranty.

Use this text to provide detailed information like sizing, shipping, ingredients, or to answer frequently asked questions.

Visit our contact us page and reach out to one of our dedicated support technicians, or call 1-800-874-1949 between 8:00-4:30pm M-F.

Use this text to provide detailed information like sizing, shipping, ingredients, or to answer frequently asked questions.