Smoke Cooking Tips
WARNING: Charcoal lighting uid must be allowed to com plete ly burn
off prior to closing rebox lid and cooking chamber door
(approximately 20 minutes). Failure to do this could trap fumes
from charcoal lighting uid in smoker and may result in a
ash-re or explosion when lid or door is opened.
NOTE: To extend the life of your grill, make sure that hot coals and wood do
not touch the walls of smoker.
IF USING LIGHTER FLUID, PROCEED TO STEP 7
If using pre-treated charcoal, follow all manufacturer’s warnings and instructions
regarding the use of their product. Start with 3.5 pounds of charcoal in rebox.
Open the rebox air shutter approximately 1” to 2” and smokestack damper
halfway.
Step 6
With rebox lid and cooking chamber lid open, stand back and carefully light
charcoal and allow to burn until covered with a light ash (ap prox i mate ly 20
minutes). When charcoal is burning strong, carefully place hot coals in center of
charcoal grate.
Step 7
With coals burning well, carefully add wood chunks using long cook ing tongs
(see “Fla vor ing Wood” and “Adding Charcoal/Wood During Cooking” sections of
this man u al.)
Step 8
Place food on cooking grills in cooking chamber and close both lids.
Step 9
The ideal smoking temperature is between 175°F and 250°F. For large cuts of
meat, allow approximately one hour of cooking time per pound of meat. Always
use a meat thermometer to ensure food is fully cooked before removing
from grill.
Step 10
Allow grill to cool completely, then follow instructions in the “After-Use Safety”
and “Proper Care & Maintenance” sections of this manual.
During the smoking process, avoid the temptation to open lid to check food.
Opening the lid allows heat and smoke to escape, making ad di tion al cooking
time necessary.
Food closest to the rebox will cook and brown faster. Rotate food midway
through the cooking cycle. If food is excessively browned or avored with
smoke, wrap food in aluminum foil after the rst few hours of smoking. This will
allow food to continue cooking without further browning or smoke avoring.
When cooking sh or extra lean cuts of meat, you may want to try water
smoking to keep the food moist. Fill water pan in cooking chamber with water or
marinade until 2/3 full.
CAUTION: Always use oven mitts/gloves to protect your hands. Liquid in water
pan will be extremely hot and can scald or burn. Always allow liquid
to cool completely before handling. Do not allow liquid to completely
evap o rate from water pan.
CAUTION: Charcoal grate must be set at lowest level. Never raise or lower
charcoal grate when water smoking as hot water may splash onto
coals creating a burst of hot steam and coals.
Operating Instructions
22
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