Mustang 313121, Manual

USE

1. Remove the dome lid and smoker body from the bottom bowl.
2. Place wood shavings on the wood chip tray and place it near the heating element. You can add chips/shavings to your own liking. You can 
also use crosscut sawed pieces of alder or coarser wood shavings. The most popular wood in Finland for smoking is alder. When you experi-
ment with different types of wood, they will each give your food a slightly different aroma. 
NOTE: Do not place the wood shavings directly on the heating element. This could cause flame flare-up and failure of the heating element.
3. Place the empty water tray inside the smoker body on the long grate brackets. Position the water tray so that the rim is resting securely on 
the notches of all three long grate brackets.
4. Place the smoker body on the bottom bowl, making sure the water tray is still in place.
5. Carefully, fill the water tray with warm water or marinade to 2.5 cm below the rim. Do not overfill or allow water to overflow from the 
water tray.
6. Place a cooking grate on the short grate brackets directly above the water tray.
7. Place food on the cooking grate in a single layer with space between each piece. This will allow the smoke and moist heat to circulate 
evenly around all pieces.
8. Place the other cooking grate on the upper short grate brackets. Make sure the rim is resting securely on the notches of all three short 
grate brackets. Place food on the cooking grate.
9. With the dome lid on the smoker, plug the smoker into an electrical outlet. 
10. Allow the food to cook. After 2–3 hours of cooking, check the water level and add water if the level is low. 
11. After cooking, always unplug the smoker from the electrical outlet. Allow the smoker to cool completely, then clean it.