25
COOKING INSTRUCTIONS:
IMPORTANT:
Before each use, clean and inspect the hose and the connection to the LP cylinder.
If there is evidence fo abrasion, wear, cuts or leaks, the hose must be replaced before the smoker is
used. Refer to the “Leak test instructions” in the LP Cylinder portion on this instruction manual.
* Fill the wood chip box with flavoring wood chips and place the box with lid on, inside the smoker as
instructed in the assembly section of this instruction manual. Refer to the section that explains
flavoring wood for recommended use of flavoring wood.
* Please the water pan inside the smoker as instructed in the assembly section of this instruction
manual. Carefully fill the water pan with water (or marinade) up to 1” (25mm) below the water pan
rim. DO NOT over fill or allow water to overflow from the water pan. A full water pan should last for
approximately 2-3 hours. Checking and adding water to the water pan is covered on page 21.
* Insert or adjust the cooking racks to the desired rack positions. For better access to the food with
tongs or spatulas, (1) use only the cooking racks needed for your smoking and (2) be sure the grids
of the cooking racks run front-to-back as shown in the assembly section.
* You are now ready to light the burner! Refer to the Lighting procedure on the previous pages of this
manual and carefully follow the directions. The heat from the burner will allow the wood chips to
burn, causing the flavoring smoke to accumulate. Adjust the Chimney and side dampers to control
the heat.
* Place the food on the cooking racks in a single layer with space between each piece. This will allow
smoke and hot moisture to circulate evenly around the food pieces.
* Depending on meat and size, smoking for 2 to 3 hours at the ideal constant cooking temperature of
225°F to 250°F will get the best results. The temperature is according to the heat indication
(temperature gauge) mounted on the front of the door. For more tender and heavily smoked meat,
a lower temperature of 220-225
°
F and smoking for 4 to 6 hours, may be preferred. If time is critical,
a higher temperature range is recommended.
* Always use a meat probe thermometer to ensure the food is fully cooked before removing it from
the smoker.
* Check the water periodically and add water if low. For best results and to retain heat, avoid opening
the door or drawer of the smoker while in use. When the door or drawer must be opened, only open
it briefly. The smoker will quickly resume cooking temperature after the door or drawer are closed.
* After each use, and after the smoker has cooled, carefully remove the water pan from the smoker,
empty the water and clean the water pan. Same procedure for the wood chip box.
SHUTTING OFF SMOKER:
CAUTION:
The smoker can be very hot while in use. DO NOT touch any portion of the smoker
except for the door or drawer handles, and burner control knob. It may be necessary to use
protective gloves.
* Turn the burner control knob to OFF by pushing in and rotating clockwise. The burner flame should
go out. Turn off the LP Cylinder valve by turn the knob clockwise until it stops.
* Follow all warnings and safety precautions before removing meat from smoker or preparing the
smoker for storage. See instructions on proper storage procedures. See all warnings and
safeguards on Pages 3 and 4.
