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• Maximum temperature setting is 275°F (135°C).
• Do NOT move unit across uneven surfaces.
• Rear handle is NOT for lifting the entire weight of smoker. See pg 13.
• Wood chip loader and wood chip tray MUST be in place when using smoker. This minimizes the
chance of wood are ups.
• Wood chips must be used in order to produce smoke and create the smoke avor.
• Check grease tray often during cooking. Empty grease tray before it gets full. Grease tray may need to
be emptied periodically during cooking.
• Do not open smoker door unless necessary. Opening smoker door causes heat to escape and may
cause wood to are up. Closing the door will re-stabilize the temperature and stop are up.
• Do not leave old wood ashes in the wood chip tray. Once ashes are cold, empty tray. Tray should be
cleaned out prior to, and after each use to prevent ash buildup.
• Glass in door is tempered and will not break under normal operation.
• This is a smoker. There will be a lot of smoke produced when using wood chips. Smoke will escape
through seams and turn the inside of smoker black. This is normal. To minimize smoke loss around
door, door latch can be adjusted to further tighten door seal against body.
• Opening smoker door during cooking process may extend cooking time due to heat loss.
• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m), addi-
tional cooking time may be required. To insure that meat is completely cooked use a meat thermometer to
test internal temperature.
• To adjust door latch, loosen hex nut on door latch. Turn hook clockwise to tighten as shown. Secure hex
nut rmly against door latch. (see diagram)
IMPORTANT FACTS ABOUT USING SMOKER
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