12
HOW TO USE
Familiarising yourself thoroughly with the recommendations below will enable using the smoker properly
and enjoy its faultless functioning for a long time.
However, in order to achieve fully satisfying effects it is necessary to always adhere to several fundamental
recommendations when using it.
1. Start the preparations for the smoking process by placing the smoker outdoors, on a
stable, heat-resistant surface. Choose a place sheltered against rain but ensuring good
air circulation.
2.
After assembling the smoker, it is necessary to “fire” it prior to first smoking. This
process should take about 20 minutes and it is carried out in order to burn any remains
from production stage. “Firing” should be carried out according to the procedure below:
a. DO NOT carry out the “firing” process indoors. This process HAS TO be carried out outdoors.
b. During the “firing” process use only temperature - DO NOT use any wood chips.
c. Connect the power supply cable and turn the knob on the thermostat clockwise, to the limit.
d. Wait 20 minutes for the device to warm up and then turn the power supply off.
3. Remember to dry the meat
very carefully
prior to commencing smoking. Poorly dried products
may cause humidity to accumulate inside the chamber during smoking and lead to faulty
processing of smoked meat. The product drying can also be finished in the smoker chamber
with the thermostat set to the minimum, without closing the smoker.
4. Place the wood chips on the tray directly over the heat, in the amount of about 60 g - three
handfuls. However, it is necessary to take not to use an excessive amount as it may have
adverse impact on the flavour of food smoked (the meat may acquire a sour aftertaste). The
amount of wood chips used should be sufficient for about an hour of smoking. Remember that
you can always add wood chips during the smoking process.
5. Place the grill on the drip tray and arrange on it the products intended for roasting or smoking.
6. Leave some free space between the products roasted on the grills and the sides of the smoker
in order to ensure proper circulation of heat and smoke.
7. The wood chips start burning after achieving the right temperature, which takes place about
10-15 minutes after turning the device on. The temperature, starting time, and continuity of
wood chip burning depends on the ambient temperature.
8. During the whole smoking process it is necessary to monitor the temperature inside the smoker
using the smoking thermometer installed in the body of the device. The adjustment of
temperature is carried out by means of a thermostat knob. In the event of the temperature in
the chamber being too high it is possible to open the smoker cover slightly.
9. If the colour of the products smoked is already satisfactory, but the product requires further
thermal processing, continue the process without adding wood chips.
10. For removing the grill and the trays, use the holder intended for that purpose.
11. After completing the process, disconnect the power supply cable. Wait for the device to cool
before removing spent wood chips and any staining that appeared.
