a yellow flame clean the unit following the
Cleaning instructions on the back of this
instruction manual.
If the flame is accidentally extinguished, turn
the appliance off and wait 5 minutes before
attempting to ignite.
Cooking Instructions
Fill the wood chip box with flavoring wood
chips and place the box inside the smoker
as instructed in the assembly section of this
manual. Refer to the section that explains
flavoring wood for recommended use of
flavoring wood.
Place the water tray inside the smoker in
the lowest rack position as explained in the
assembly section of this manual. Carefully fill
the water tray with water or marinade up to
1 inch below the rim. A full tray will last for
approximately 2-3 hours. Do not overfill or allow
water to overflow from the water tray.
You are now ready to light the burner. Refer to
the Lighting Procedure on the previous pages
of this manual. The heat from the burner will
allow the wood chips to burn, causing the
flavoring smoke to accumulate. Adjust the
dampers to control the heat.
Place the food on the cooking grids in a single
layer with space between each piece. This will
allow smoke and hot moisture to circulate
evenly around all the food pieces.
Smoking for 2 to 3 hours at the ideal constant
cooking temperature of 200°F to 225°F will
get the best results. This temperature is
according to the heat indicator mounted on
the front of the smoker. For more tender and
heavily smoked meat, a lower temperature
may be preferred. If time is critical, a higher
temperature range is recommended.
Check water level periodically and add water if
low. For best results and to retain heat, avoid
opening the door of the smoker while in use.
When the door must be opened, only open it
briefly. The smoker will quickly resume cooking
temperature after the door is closed. Always
use a meat probe thermometer to ensure food is
fully cooked before removing it from the smoker.
After each use, and after the smoker is cooled,
carefully remove the grease pan from the
bottom of the smoker, empty the grease, and
clean the grease pan.
Ideas For Wood/Meat Combinations:
Fish:
Alder
Cherry
Cedar
Pork:
Apple
Mesquite
Cherry
Oak
Maple
Peach
Pecan
Beef:
Hickory
Mesquite
Pecan
Cherry
Poultry:
Alder
Oak
Maple
Peach
Cooking Tip - Flavoring Wood:
• Medium-large wood chips work best
inside the wood chip box.
• Use dry hardwoods such as hickory,
pecan, apple, cherry or mesquite.
• Most fruit or nut tree woods produce
excellent smoking flavoring.
• Do not use resinous woods such as pine
or plywood. These usually produce
unpleasant flavoring.
• Let your taste be your guide -
experiment with different types and
quantities of wood chunks, chips or
sticks. You can even mix woods.
• To produce more smoke and to prevent
fast burning, pre-soak the wood chips in
a separate bowl of water for at least 30
minutes. To extend the chip burning
time, cover the chip tray with aluminum
foil. Pierce several holes throughout the
foil to allow smoke to escape.
• Most smoke flavoring occurs within the
first hour of cooking. Adding wood chips
after the first hour is typically not
necessary unless extra flavoring is
desired.
Low Temperature Smoking:
• When smoking at low temperatures for
jerky of fish, use a tuna can or tin foil to
place the chips in and set directly over
the burner. You will need to soak the
chips and cover with foil to keep from
burning.
• Use wood shavings instead of chips or
chunks. Leave door open and turn on
high for several minutes until chips
begin to smoke. Then turn down to
cooking temperature.
This may have to be repeated several
times during the cooking process in
order to keep the shavings smoking.
