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Smoking for 2 to 3 hours at the ideal constant cooking
temperature of 225° to 250° F (110° to 120° C) 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 water bowl from the smoker, empty the water,
and clean the water bowl.
CAUTION: The smoker can become very hot while in
use. Do not touch any portion of the smoker except for the
door handle and burner control knob. It may be necessary
to use protective gloves.
Turn the burner control knob off by pushing in and
rotating clockwise. The burner flame should then go out.
Turn off the LP cylinder valve by turning the knob
clockwise until it stops.
Follow all warnings and safety precautions before
removing meat from smoker or preparing the unit for
storage. Please see page 23 for proper storage procedures
and the important warnings and safeguards on pages 3 and
4.
Shutting the Smoker Off
Damper Adjustments
Cooking Instructions
Temperature maintenance is best controlled by different
damper adjustments. The key to effective smoking is to
watch your heat indicator on the door and adjust the
damper accordingly. For better performance, rotate the
smoker to where the front of the cabinet is facing the
wind. This allows the adjustment of the damper to be more
effective and accurate.
Opening the damper helps to exhaust both the heat and
smoke. The damper should never be fully closed.
IMPORTANT: Before each use, clean and inspect the hose
and the connection to the LP gas cylinder. If there is
evidence of abrasion, wear, cuts or leaks, the hose must be
replaced before the smoker is used. Refer to the “leak test”
instructions in the LP Tank connection portion of this
manual.
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 bowl inside the smoker in the lowest rack
position as explained in the assembly section of this
manual. Carefully fill the water bowl with water or
marinade up to 1 inch below the rim. A full bowl will last
for approximately 2-3 hours. Do not overfill or allow
water to overflow from the water bowl.
Insert or adjust the cooking grids in to the desired rack
positions. For better access to the food with tongs or
spatulas, make sure the grid wires run front to back as
explained in the assembly section of this manual.
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.
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Operation: Cooking
21
