OPERATION
PREHEATING. There is no need to preheat for food that
will be slow cooked.
DOOR POSITION. During cooking the door should always
be closed. A closed door helps maintain a constant cooking
temperature.
VENT POSITION. There are three adjustable vents on the
smoker cabinet. One vent at the top and rear and two side
vents opposite each other at the bottom of the cabinet.
Each vent is adjusted to control cooking temperature.
Opening the vents increases air flow and oxygen supply to
the fire, increasing combustion and temperature. Closing
the vents will restrict air flow and decrease the
temperature. It is good practice to leave the top vent one
quarter open to allow convection currents. When adjusting
the vents during cooking use an oven mitt the vent will
be HOT.
GRIDS POSITION. The grids are easily adjusted by
moving the position of the grid support bracket. Make
sure that the brackets are placed in holes that are level.
The brackets across from each other should also be
level.
HANGING HOOKS. There is a set of hanging hooks
provided to use to suspend food bellow the grids. These
hooks help in the cooking of foods like sausage, whole
fish and chicken wings.
SMOKER BOX. This cast iron box is designed to hold
and burn hard wood chips. The goal of wood chips is to
impart a smoked flavor to the foods. At low temperature
water soaked woodchips will begin to smoke in about 15
to 20 minutes. Wood chips are a key element in this style
of slow cooking. Purchase Grillpro brand wood chips at
your local Grillpro dealer and follow the manufacturer’s
instructions on the packaging, to prepare them for use in
your Grillpro smoker.
WATER BOWL. The function of the water bowl is to keep
the cooking environment moist and to add flavor. The
addition of flavor comes in two forms. First is the addition
of juice, beer or wine to the water bowl. The second is
falling fat drippings collected in the water bowl. Liquid and
fat are vaporized and circulated in the smoker and
seasoning the food. Always fill the water bowl half way
before you begin cooking and maintain the level in the
water bowl while you continue to cook.
CHARCOAL TRAY. When making a fire, briquettes
should be placed on top of the wire grate inside the
charcoal tray. Soaked wood chips or wood chunks can be
added straight into the fire for more smoke and flavor.
TEMPERATURE RANGES. 200°F - 225°F (93°C -
107°C) is the ideal range for smoking/slow cooking. The
slow cooking process is long, usually over several hours.
Make sure that internal temperature readings are taken to
ensure food safety and doneness.
300°F – 350°F (149°C - 177°C) Is the ideal range for
roasting, this is similar in style to cooking with an oven.
Temperatures will vary during the cooking process
based on outdoor conditions. Air temperature, wind
and humidity will affect the heat of the smoker and
overall cooking times.
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