Smoker Curing Procedures
1. Remove all the racks from their protective wrapping. Wash in warm soapy water and rinse well. Dry and put
aside.
2. With a wet towel, wipe the inside of your smoker to remove any residue.
3. Once the inside is dry, use some vegetable oil spray or olive oil spray on a dry towel and wipe the inside walls
liberally.
4. Heat the smoker to 107˚C (225˚F).Place 60g(1/4 cup) wood pellets into the wood pellet
chute, and ensure that no pellets remain in chute after loading. Smoke for two hours.
5. Congratulations. Your smoker is ready for use.
Wood Pellet Choices
Wood
Flavour
Poultry
Fish
Ham
Beef
Pork
Lamb
Hickory
Strong, pun- gent,
smoky- sweet ba-
con like flavour
Apple
Light fruity smoke,
gives a slightly
sweet taste
Oak
Clean, asser- tive
smoke flavour
Mesquite
Bold, hearty,
smoker flavour,
slightly sweet
unique flavour
Pecan
Subtle yet rich
flavour
Alder
traditional Nordic
How to use wood pellet chute
• When smoker reaches desired temperature, pour 1/2 bottle (45 ml or 1.5 oz) of
flavoured wood pellets, or 60 g (1/4 cup) of your favourite wood chips, into chute. Replace cap securely over wood
pellet chute.
• If using wood chips, follow instructions on wood chip packaging prior to placing chips into the smoker.
• Never use more than 45 g (1.5 oz). of wood pellets, or 60 g (1/4 cup) of wood chips, at a time.
• Add more pellets or chips as needed.
Adding wood pellets during smoking process
Caution: Keep smoker door closed when adding wood pellets or chips.
Note: Wood pellet chute will be hot even if handle is not.
• Add wood pellets or chips to the smoker by repeating the process mentioned above.
• Temperature may spike briefly after wood is added. It will stabilize after a short time. Do not adjust.
WHEN DOOR IS OPENED A FLARE UP MAY OCCUR. SHOULD WOOD PELLETS FLARE UP, IMMEDIATELY CLOSE
DOOR, WAIT FOR WOOD CHIPS TO BURN DOWN THEN OPEN THE DOOR AGAIN. DO NOT SPRAY WITH WATER.
