Adding Wood
Using Flavoring Wood
To add wood before cooking, simply fill the wood chip
box with your choice of flavoring hardwood chips. The
amount and type of wood you use is entirely up to you.
One full box is typically enough for several hours of
smoking. Once the box is filled with wood, place the lid
on top of the box and set the box in the smoker.
To add wood while cooking, use tongs or long handled
pliers to remove the box lid and to place the pieces into the
wood chip box without removing the box. It is not
recommended to remove the wood chip box while the
smoker is in operation.
CAUTION! : The wood chip box and lid get very hot.
Avoid handling them while in use. Always wear protective
oven mitts when handling hot components.
Small 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 smoke
flavoring.
Do not use resinous woods such as pine or plywood. These
usually produce unpleasant flavoring.
Experiment with different types and quantities of wood
chunks, chips, or sticks. Different woods can also be
mixed.
To produce more smoke and to prevent fast burning, pre-
soak the wood chips in a separate bowl of water for at
least 20 minutes, or wrap the chips in perforated aluminum
foil.
Most smoke flavoring occurs within the first hour of
cooking. Adding wood chips after the first hour is
typically not necessary unless extra smoke flavoring is
desired.
Pre-Use Procedures
Adding Water
Your smoker has been packaged with a retail store level
point-of-purchase label that hangs on the front of the door
panel. This label must be removed before use. To remove
the label, simply cut or tear along the indicated line and
pull the top portion of the label from behind the name
plate.
Before you cook food in your smoker, it is important to
“season” your smoker. Seasoning seals the paint and
interior of your smoker to enhance flavoring, durability,
and overall performance. This is also referred to as the
“break-in” process.
If your smoker requires any touch-up paint on the inside of
the cabinet, the only time you should apply paint to the
inside is before the seasoning process. Paint should not be
applied to the interior of your smoker after your smoker
has been used. Paint toxins may contaminate your food.
However, if paint becomes necessary after use, see the
section in this manual concerning After Use Care and
Maintenance.
To season your smoker, simply use it as you normally
would; only do not cook any food. You will need to follow
all of the operating procedures in the next few sections of
this manual.
Using your desired flavoring woods and marinades, burn
your smoker at lowest temperature for 45-60 minutes.
Let the smoker cool, and clean out the used water and
wood.
Once seasoning is complete, your smoker's interior will
have a durable, seasoned coating.
To add water before cooking, simply remove the water
bowl and fill it with water up to 1” (2.5 cm) below the rim.
Then replace the bowl to the rack.
To add water while the smoker is hot, DO NOT pull the
water bowl out beyond the rack. Use a clean cup or
watering can to add water to the water bowl while in use.
For easier cleaning, line the water bowl with aluminum
foil before each use.
Operation: Before Use
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