OWNER’S MANUAL

MODEL BHC 14 DELUXE

Your Guide to Barrel House Cooking

WWW.BARRELHOUSECOOKER.COM
A PRODUCT OF BARREL HOUSE COOKER, LLC
PATENT PENDING

1/2018 — #1015BHOM
 BARREL HOUSE DIAGRAM
Parts and features vary depending on model. See website for information.

Barrel
H-Frame

Hook Accessory Shelf

Half Grill Grate

Accessory Wand

Base

Open Frame

Stand
**Shipped inside the barrel.**

Pg. 2
SAFETY & IMPORTANT REMINDERS
WARNING! DANGER!
Failure to follow these instructions may lead to serious injury or death.

• Do not use indoors. This cooker is designed for outdoor use only.
• Do not attempt to move the unit while it is hot.
• When in use, the cooker must be placed on a solid, level, heat tolerant, non-
combustible surface, at least five feet away from buildings, out from under
coverings, and out of the general traffic path. Several non-combustible round
or square pavers can be used to protect the floor surface.
• Do not use with gasoline, alcohol, or other highly volatile fluids.
• Do not leave infants, children, or pets unattended near a hot cooker.
• When using a drip pan, use extreme caution. Spilling or tipping the pan with
grease inside while the cooker is hot will cause a fire and may cause bodily harm.
• Do not put fuel/charcoal directly into the bottom of the base. Always place
fuel/charcoal in the coal basket in the base.
• Ensure that ashes and debris have been emptied from the base and coal basket
before each use.
• Never add lighter fluid or charcoal saturated with lighter fluid (match light) to hot
or warm coals.
• Do not wear clothing with loose, flowing sleeves while lighting or using the cooker,
• Do not use in or under restrictive outdoor enclosure because dangerous carbon
monoxide fumes may accumulate.
• Never touch the cooking grates, frames, hooks, coal basket, or the cooker to
determine if they are hot. Barbecue mitts or hot pads should always be used to
protect hands while interacting with grates, hooks and frames.
• Use proper barbecue tools with long, heat-resistant handles.
• Keep the air intake at the proper elevation setting, and keep the lid closed
after inserting the food to avoid flare-ups during cooking. For high temperature
cooking do not open the lid completely. As needed and according to cooking
instructions, set the lid off center to slightly keep it open. ALWAYS CLOSE LID
WHEN DONE COOKING. Grease flare-ups may occur when the lid is not closed.
• Do not use as a burn pit; the porcelain enamel coating may not stand up to the
excessive heat and may shatter.

Pg. 3
 TABLE OF CONTENTS
Barrel House Cooker Diagram................................................ 2

Safety Warnings.................................................................... 3

Available Accessories ........................................................... 5

Complete Instructions

Quick Start Guide........................................................ 6

Elevation Setting & Stand Attachment.......................... 7

Frame & Grate Placement........................................... 8

Lighting & Fuel.......................................................... 9

Hooking & Hanging................................................... 10

Cooking & Removal................................................... 10

Using Accessory Wand with Grates............................. 10

Coal Extinguishing & Disposal.................................... 11

Using the Hinge Prop Pin........................................... 11

Hibachi Grill................................................................... 12

Cooking Guide.................................................................... 13

Troubleshooting Cooking Temperature................................. 14

Barrel House Cooker Care.................................................... 17

Warranty............................................................................ 17

Parts Diagrams ................................................................... 18

Pg. 4
ACCESSORIES Sold Separately
See all accessories on the website!
TAKE YOUR BARREL HOUSE TO THE NEXT LEVEL!
EZ-Load Turkey Plus Kit
EASIEST way to cook any size turkey in your
Barrel House Cooker. Simply set it in place in the
cooker and lift it out when done cooking.
Multiple levels for stacking whole chickens.
Support bars thread on to different levels.
Even hang a pork shoulder, ham, or prime rib
roast, making it easier to take them in and out of
the cooker.

BBQue CanTM
Hang it in the cooker to easily grill, smoke,
or roast:
. Shrimp . Meatballs
. Nuts . Kabob Ingredients
. Meatloaf . Wings
. Bread . Vegetables
. Gold Fish/Chex . Finger Foods & MORE!
Never lose food on the grill again! Enjoy
grilled or smoked foods you've never been
able to try before.
Works on all grills, smokers, and cookers.

Drumstick Holder
Hang up to 15 drumsticks at once!
Simply slide them on as they hang
down and cook to perfection.

Cooker Cover
This durable, polyester Cooker
Cover is custom made for Barrel
House. It fits over the cooker with
the lid closed and slides down
over the side handles and shelf. It
is made with a high-quality, water
resistant polyester, and will protect
the cooker from wind, rain, snow,
and dust. Pg. 5
 QUICK START GUIDE
Visit barrelhousecooker.com/videos to watch our
how-to videos for set-up, lighting, cooking, and more.
For complete instructions, start on pg. 7.
It is important to follow our instructions for lighting.
This is a non-traditional method of lighting that ensures the cooker
operates at the correct temperature for the entire cook. This smoker
is engineered to stay within the correct temperature range by itself
for the entire cook (6+ hours) without flare-ups or fussing when set-
up and lit as instructed.

1. Unpack and set-up the cooker. "First Time Set-Up"

2. Set air intake slider on cooker base to your elevation (pg. 7).
3. Light a full basket of charcoal briquettes for ONLY 15-20
minutes before closing lid (pg. 9).
4. Hang food or set on grates, and close the lid. "Versatility"
5. Wait suggested time for the type of food being cooked (pg. 13).
6. After waiting the suggested time, check meat temperature, then
cook to preference and remove.

NOTE: The results depend on how the charcoal is filled and started.
Only let the coals start for 15-20 minutes before inserting food
and closing the lid. "Lighting"

SAFETY NOTE: When in use, the cooker must be placed on a solid, level, heat toler-
ant, non-combustible surface, at least five feet away from buildings, out from under
patios, and out of the general traffic path. A non-combustible round or square paver
can be used to protect the surface.

For complete safety instructions, see pg. 3.

When you see this symbol, visit barrelhousecooker.com/videos

to watch a how-to video on the topic.

Pg. 6
 COMPLETE INSTRUCTIONS
STAND ATTACHMENT & ELEVATION SETTING
1. Attach stand (shipped inside of the barrel) to the bottom of the
cooker base. Simply compress stand side-to-side to slip the two
small metal tabs into the holes.
2. Set intake to closest elevation:
1. 0 - 2,000’
2. 2,000 - 5,000’
3. 5,000 - 8,000’ Air Intake
4. 8,000 - 10,000’ Elevation Setting

Setup starts with the air intake setting.

Slide the pin to one of four elevation
settings. As desired, the elevation setting
can be adjusted to let in more or less air.

"First Time Set-Up"

Stand

HANDLE SHELF ATTACHMENT

The Handle Shelf, included with the Hole
Deluxe cooker, attaches to either of the
side handles. There are two small holes
in the stainless steel that the ends of the
shelf fit into. Simply flex the shelf and
insert into the holes. The shelf will rest on Hole
the side of the barrel.
The handle shelf is perfect for hanging
extra hooks, the accessory wand, and
other accessories when not in use.

Pg. 7
FRAME & GRATE PLACEMENT "Versatility"
1. Unlatch barrel from base, lift off, and set to the side.
2. Insert and arrange modular frames and grates in the barrel depending
on what is being cooked. There are several levels to cook on.
NOTE: Food quantity and placement affects air flow and results. To guarantee air
flows freely top to bottom follow this general guide: use the cooker for hanging
meat (A), or set a single roast on the middle level (B), or hang some meat and put
food on a half grate at center level (C). The top level (D) should only be used for
light foods while hanging food below. We do not recommend cooking meat on
grates on the top level.

A. The H-Frame is B. The Open Frame C. When hanging

most often used at is most often used meat, both Half
the top level to hang in the middle level Grill Grates or
meat. with one or two Half other modular
Grill Grates for meat, accessories, can be
potatoes, and fish. set on one half of
the H-Frame and/
or Open Frame.
This allows for
D. Both Half Grill Grates can simultaneous
be used on the H-Frame or hanging and
Open Frame on the top level cooking on one or
or middle level for cooking multiple levels.
items such as pizza,
appetizers, and vegetables.

NOTE: Air movement is critical in this system. Do not

fill-up a level with food, or it will create a ceiling effect
and change the cooking dynamics of the system.
Pg. 8
LIGHTING & FUEL "Lighting"
1. Remove the charcoal basket from the base and check
that the base is free of ash and debris.
2. Fill the deep side of the charcoal basket to the top of the
coal basket using Kingsford Original briquettes or similar.

Warning: Never use charcoal pre-saturated with charcoal

lighter fluid (match light). It may cause varied cooking
results and petrochemical flavored food.

3. It is important to follow the instructions for best cooking results.

Within 15-20 minutes of lighting the coals the lid should be closed.
This forces the charcoal to slowly burn. Light the coals one of two ways.
1) LIGHTER FLUID: Coat with lighter fluid, then immediately light. At 10 minutes,
set barrel on base and leave lid open. After 5-10 more minutes, insert food and
close lid.
2) CHARCOAL CHIMNEY: Place about 1/3 of the coals in the chimney and set it
on something safe such as another grill or another paver. Light paper or starter
cube under the chimney. After 10-15 minutes, pour the burning coals on top of
other coals and place barrel on base with lid open. After 5-10 minutes, close lid.

ADDING WOOD
We do not recommend replacing charcoal with wood, however, for an additional
flavor profile, you can add small wood chunks (preferred) or chips while meat is
cooking. A little bit of wood goes a long way to creating flavor in the enclosed pit
environment of the Barrel House Cooker. To add wood, either drop it in from the
top or remove the barrel from base, add wood to the charcoal, then reattach the
barrel. Keep in mind that Kingsford Original Briquettes already produce a mild
smoky taste.

USING LUMP (HARDWOOD CHARCOAL)

Lump or hardwood charcoal burns hotter than briquettes, but it still produces the
same results with a slightly different flavor profile. For additional flavor, small
wood chunks can be added to lump during the cook.

NOTE ABOUT THERMOMETER

The thermometer provides the added value of being able to baseline the start
up temperature and ensure the cook is within the desired range when properly
started. While the top thermometer will typically read between 220-260°F, the
actual temperature the food is cooking at is typically between 275-315°. The
actual temperature will vary depending on a number of things and timing during
the cook. The lid thermometer does not accurately reflect the temperature where
the food is cooking because it is at the top of the barrel above the exhaust ports,
and the intended cook area is below the exhaust ports.

When you see this symbol, visit barrelhousecooker.com/videos

to watch a how-to video on the topic. Pg. 9
 HOOKING & HANGING "Versatility"
Hanging meat is best for air convection and allows
juices to flow down keeping the meat moist.
1. Prepare meat and insert the hooks. Make sure the
hook is a couple inches down from the top of the
thickest end of the meat. The hook should go all
the way through the meat with the point aiming up.
Boneless Meat: Hook the thicker end.
Half Chicken: Hook under the breast bone. Leg
will be at the bottom.
Whole Chicken: Use two hooks, one under each
breast bone. One from inside, one from outside.
Ribs: Hook the thick side two or three ribs down.
Optionally, use a second hook attached to the first
and sticking out another three ribs down. A grate
can be placed at the lowest level as a precaution.
2. Hang the hooked meat on the H-Frame inside the
cooker. Space the meat out and away from the
sides of the barrel. Meat can be set on the center
level grate instead of being hung.
3. Close the lid.
COOKING & REMOVAL
1. Cook meat for the suggested time (pg. 12).
2. At the end of the suggested cooking time, open the lid and use the
Accessory Wand to slightly lift the hooked meat to check the
meat’s internal temperature.
3. If the desired temperature has been reached (pg. 12),
remove the meat.

Recipes and cooking instructions for a variety of foods

can be found at barrelhousecooker.com/recipes/

USING ACCESSORY WAND WITH GRATES

• A unique connection between the Accessory Wand and some accessories
allows easy placement and removal of, into, and out of the barrel.
• Insert the wand into the accessory connection
and angle it back allowing the circle end of the
wand to go around the tab.
• The wand and grate will stay balanced as the
wand is leaned back against the support.
• Use caution when cooker is hot, and protect
hands and arms with a long cooking mitt.
• When food is on the accessory, balance the
contents before lifting.

Pg. 10
COAL EXTINGUISHING & DISPOSAL
1. To extinguish the coals, close the lid and let the cooker continue
to run. Do not use water to extinguish coals inside the cooker.
2. Dispose cold ashes into metal or concrete waste bins that do not
contain plastic, paper, or greenery.

USING THE HINGE PROP PIN

• Some models come standard with a convenient hinge to make
cooking interaction easier and cleaner.
• The hinge has a built-in prop pin that sits securely in the lower
section of the hinge.
• Some foods, such as pizza, require high heat. Propping the
lid increases the air flow to the coals and elevates cooker
temperature.

Hinge Pin

Prop Pin in Prop Pin in

Holding Trough Prop Position

Prop Pin Lifts

Lid to Position

Pg. 11
HIBACHI GRILL
Hibachi conversion requires the Open Frame included with the Deluxe or sold
separately. The base of the Barrel House Cooker makes a convenient hibachi grill,
perfect for searing, reverse searing, and portable grilling.

1. Remove barrel from base and set aside.

2. Remove ash and debris from base and coal basket.
3. Fill the deep side of the coal basket only 1/4 of the way with charcoal.
4. Light the coals using the method described in “Lighting” but do not put the
barrel on the base.
5. Place the Half Grill Grates (or optional Slotted Grates) on the Open Frame.
6. Place the Open Frame over the coals on top of the base. The “feet” of the
Open Frame rest within the inside-top of the base for a secure fit.

COOKING TIP:
With a full load of charcoal and the hook already in the meat, sear on the
hibachi before hanging it in the barrel. After searing on the hibachi, carefully
remove the Open Frame and grills using high-temp gloves. Set the barrel
on the base, latch it, hang the meat and close the lid. The coals used in the
hibachi will cook the food in the barrel.

Pg. 12
 COOKING GUIDE
Cook to suggested time, check meat temperature, and then cook to preference.
For recipes and cooking instructions, visit barrelhousecooker.com/recipes.

Cook Times Meat Internal Temp.

(approximate, cook to preference) (Degrees Fahrenheit)

Brisket (14 lbs) 5-7 hours (+resting time) 200

Chicken (Pieces) 30-90 min (depending on 165 (boneless breasts)

thickness) 175 (thighs/legs)
Corn-on-the-Cob 30-45 min

Fish (cook on 30-45 min 130-145 (flaky, tender,

middle level) slightly translucent)
Ham 2-3 hours (depending on size) 140
Kabobs 30-60 min
Lamb (Leg, Boneless) 2-2.5 hours 140 Medium

Pizza 30-45 min

Pork Ribs 3-4 hours (2-4 racks) Bones Slightly Stick Out
4-5 hours (6 racks)
Pork Shoulder 5-6 hours 195-200

Pork Tenderloin 45-60 min 140-145 Medium

Potatoes/Vegetables 90-120 min (whole potatoes)

60 min (vegetables)
Prime Rib 2.5-3 hours 130 Medium

Rib Eye Steak (Hung) 20-30 min 140 Medium

Tri-Tip 45-60 min (1), 2 hours (4) 140 Medium

Turkey 15 min/lbs 165 -175 (breast)

Whole Chicken 2-3 hours (2-3) 165-175 (breast)

For recipes and cooking instructions, visit barrelhousecooker.com/recipes.

Pg. 13
TROUBLESHOOTING TEMP
This smoker is engineered to stay at the correct temperature range by itself for
the entire cook (6+ hours) without flare-ups, or fussing with it when set-up and
lit as instructed.

The cooking process is different than other outdoor BBQs, smokers, and cookers. Give the
process time to work, the temperature will fluctuate some, but the results will be amazing
every time.

NOTE ABOUT THERMOMETER: The thermometer provides the added value of being able
to baseline the start up temperature and ensure the cook is within the desired range when
properly started. While the top thermometer will typically read between 220-260°F, the
actual temperature the food is cooking at is typically between 275-315°. The actual
temperature will vary depending on a number of things and timing during the cook. The
lid thermometer does not accurately reflect the temperature where the food is cooking
because it is at the top of the barrel above the exhaust ports, and the intended cook area is
below the exhaust ports.

Barrel Cooker Runs Too Hot?

One or more of the following issues can affect the temperature of the cooker.

TOO HOT? THE COOKER

Elevation Setting Correct?

Be sure the air intake setting is at the proper opening based on your elevation. If the
intake is opened more than suggested the coals will burn hotter for a shorter period
of time.

Lid Seating Properly?

Be sure the lid sits down all the way around the top of the barrel. The more air escap-
ing from the top, the hotter the barrel will be.

Brand New Barrel House

There is a slight chance a brand new cooker may run hotter for the first cook due to
the porcelain coating. If you experience this, the food will still turn out great. The
cooker will become seasoned, which will bring the temperature down on subsequent
cooks.

Thermometer Working Properly?

Thermometers can go bad. Visit our website for more information on replacing a bad
thermometer.

TOO HOT? THE WEATHER

Direct Sun and Hot Days

Ambient temperatures affect the cooking temperature of the barrel cooker. The
results will be the same, but the timing will be a little different. For more consistent
times, keep the barrel cooker in the shade on hot days, and in the sun on colder days.

Pg. 14
 TEMPERATURE TOO HOT CONT'D.

The wind may also affect the cooking temperature by cooling the barrel down. The effect
of weather is not overly dramatic but does play a part in the cooking temperature and
time.

Wind Blowing Air to Coals

The cooking temperature will increase if air is being forced through the bottom intake
holes. Turn the barrel cooker away from the wind, set up a wind block, or place barrel in
a sheltered area.

TOO HOT? THE PROCESS: What the Cooker Does

Temperature Naturally Rises during a Cook

As meat heats up, the ambient temperature in the barrel usually increases. Less energy
is being used to cook the meat so the air gets hotter. If the temperature goes beyond the
cooking range there may be other factors to consider.

Temperature Fluctuations
It is normal to see spikes in the temperature but it will not affect the results of the cook.
Spikes usually calm down within 30 minutes. Some of the reasons for temperature
spikes are:
• As briquettes burn, they ash and become smaller causing them to rearrange and make
hot spots.
• There may be a temporary hot spot from grease or a wood chip.
• Opening the lid, no matter how little or quick, introduces air into the system and the
coals heat up.

Probe Temperature Varies

During the cooking process the temperature within the barrel fluctuates, but the end re-
sult is a consistent cook top to bottom. At times throughout the cook, it is hotter toward
the middle and other times toward the top. This is normal as the meat heats up, as coals
breakdown, and air moves.

TOO HOT? THE PROCESS: What You Do

Keep the Lid Closed

Try to limit opening the cooker except when necessary to check the meat, add wood, or
to add/remove food. The additional air this lets into the cooker raises the temperature
and can change the cooking dynamics negatively if opened too frequently or for too
long.

Some Fuels Burn Hotter

Some charcoal brands and types burn hotter. For instance, lump coal has the reputation
of producing more heat than briquette charcoal. Consider an alternative product such as
Kingsford Original or similar.

WHAT NOT TO DO
NEVER pour water over hot coals in the cooker. The result will be meat coated in ash,
temperature cooled too low, and it may crack the porcelain finish.

Pg. 15
Barrel Cooker Runs Too Cool? TROUBLESHOOTING TEMP
After the meat has warmed up during the cooking process, the cooking lid thermometer
should be over 220°F (note that the temperature where the meat is cooking is substantially
hotter than what the lid thermometer reads). Here are a few things to consider if the cook-
ing temperature on the lid will not go over 220°F during a cook:

TOO COOL? THE COOKER:

Air Intake Properly Set?

Be sure the air intake is open according to your city's elevation. If there is not
sufficient air, the temperature will be low.

Thermometer Working Properly?

Thermometers can go bad. Visit our website for more information on replacing a bad
thermometer.

TOO COOL? THE WEATHER

Damp Cool Days

The Barrel Cooker may require more air on a damp, cold day compared to a sunny,
warm one. Offset the lid for a couple minutes, then reset it. Wait 10 minutes to see
how the temperature is affected.

Wind May Reduce Air Intake

The cooking temperature may actually decrease depending on how the wind is twirling
around the barrel. Turn the barrel cooker in a different direction, set up a wind block,
or place barrel in a sheltered area.

TOO COOL? THE PROCESS: What the Cooker Does

Temperature Naturally Rises during a Cook

As meat heats up, the ambient temperature in the barrel often increases. Give the
process time to play out. If the temperature never gets to 220°F there may be other
factors to consider.

TOO COOL? THE PROCESS: What You Do

Give the Coals a Boost

Encourage the coals by giving them a boost of air. Offset the lid for a
couple minutes, then reset it. Wait 10 minutes to see how the temperature
is affected.

Increase Air Flow into Cooker

Adjust the bottom air intake, opening it up slightly more. The elevation or conditions
may require it.

Amount of Meat or Temperature of Meat

The cooker may be overloaded with meat, not allowing the cooking process to mature.
See manufacturer’s recommendations for meat quantity. A full barrel of very cold
meat should cook fine when given more time for the temperature to rise.

Pg. 16
BARREL HOUSE COOKER CARE
INTERIOR: Within a couple cooks, the inside of the barrel and lid will be seasoned. It is not
necessary to regularly clean off this coating, as the porcelain enamel protects the cooker.
Once a year, or so, thoroughly heat the barrel and brush the interior down. For any build up
in the base, use a plastic scraper.
THERMOMETER: Regularly clean the thermometer probe on the underside of the lid.
It is common for there to be condensation in the thermometer due to changes in the
surrounding environment. It will eventually dry out on it's own.
EXTERIOR: Make sure the cooker is cool and coals are completely extinguished. Wash the
cooker with a mild detergent, soft sponge, and water. Rinse well and wipe dry.
GRATES/FRAMES/ACCESSORIES: All grates, frames, accessories, and hooks are
dishwasher safe. However, it is not necessary to wash after each use.
WARNING: Porcelain enamel can chip or shatter when dropped or hit with a solid object.

WARRANTY
FREE LIFETIME REPLACEMENT* of the following items:
• Plastic Handles & Latch Covers • Metal Latches
• Thermometer O-ring Gasket
*Replacement will be sent once the defective part has been returned.

Barrel House Cooker Company hereby warrants to the original purchaser or intended
recipient of this Barrel House Cooker that it will be free from defective parts from the date
of purchase for three years when assembled and operated in accordance with the printed
instructions accompanying it.
Barrel House Cooker Company may require reasonable proof of purchase date. Please
register the serial number, located on the intake plate which is on the left side near the
bottom, online or keep the receipt. This Limited Warranty shall be limited to the repair
or replacement of parts which prove defective under normal use. Barrel House Cooker
Company requires satisfactory proof of a defective part. If Barrel House Cooker Company
confirms the defect and approves the claim, Barrel House Cooker Company will elect
to repair or replace such parts without charge. If required to return defective parts,
transportation charges must be prepaid. Barrel House Cooker Company will return parts to
the purchaser, carriage or postage prepaid.
This Limited Warranty does not cover any failures or operating difficulties due to accident,
abuse, misuse, alteration, misapplication, vandalism, improper installation or improper
maintenance or service, or failure to perform normal and routine maintenance.
Deterioration or damage due to severe weather conditions such as hail, hurricanes,
earthquakes or tornadoes, discoloration due to exposure to chemicals, either directly or in
the atmosphere, is not covered by this Limited Warranty.
There are no other express warranties except as set forth herein, and any applicable
implied warranties of merchantability and fitness are limited in duration to the period of
coverage of this express written Limited Warranty. Some regions do not allow limitation on
how long an implied warranty lasts, so this limitation may not apply to you.

Pg. 17
 BARREL PARTS DIAGRAM
Parts and features vary depending on model. See website for information.

2
5
7 6 3
8
9

10

11
12 1

13 4
1 3

4 1. Handle Top
2. Lid Handle Support
3 3. Handle Bottom
4. Side Handle Support
5. Thermometer
6. Gasket, Thermometer
7. Barrel Lid
14 8. Hinge Top
9. Hinge Pin
10. Prop Pin
11. Hinge Bottom
12. Lid Felt Gasket
13. Barrel
14. Shelf

Pg. 18
 BASE PARTS DIAGRAM

14. Base Latch

15. Base Latch
16. Base Latch Cover
17. Coal Basket
18. Heat Shield 17
19. Damper Keeper
20. Damper
21. Air Intake Plate
22. ElevationAdjustmentPin
23. Barrel Base
24. Barrel Base Stand 15

18 16

19

15 20

16

23
21 22

24

Pg. 19
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VISIT US!
SEE WHAT’S NEW
Barrel House Cooker Company is working hard to provide you more ways to
cook. Visit our website to see what’s new!
• Videos • How-To’s • New Products
• Recipes • Events • Promos
Visit www.barrelhousecooker.com today!

REGISTRATION
Register your Barrel House Cooker upon receiving it for warranty purposes.
To register, visit www.barrelhousecooker.com/register

BARREL HOUSE COOKER, LLC

34970 MCMURTREY AVE
BAKERSFIELD, CA 93308
1-844-508-2665
SALES@BARRELHOUSECOOKER.COM
WWW.BARRELHOUSECOOKER.COM
Pg. 20