7
GETTING STARTED
• Pre-season unit prior to rst use. See PRE-SEASONINSTRUCTIONS.
• Before starting the unit, see ADDINGWOODCHIPSORCHUNKS.
• The 1 LB propane tank will last approximately 5 hours on LOW setting and 3 hours on HIGH setting.
CAUTION - All surfaces are HOT and may cause burns. Use protective gloves or long, sturdy cooking tools
when loading/unloading food or racks, and when adding wood chips or water.
PRE
-
SEASON INSTRUCTIONS
Curing your smoker will rid the unit of chemicals and oils left over by the manufacturing process allowing them
to burn o.
PRE-SEASONSMOKERPRIORTOFIRSTUSE.
1. Perform soapy water test, see SOAPYWATERTESTWARNINGSANDPROCEDURES.
2. Using a napkin or cloth, rub a light coat of cooking oil on smoking racks and inside smoker door. Make sure
water pan is in place with NO WATER.
3. Fill wood chip tray with up to 1/2 cup (0.12l) of wood chips or chunks and light smoker. Close door.
4. Start smoker, see IGNITIONINSTRUCTIONSand let the smoker burn for about 1 hour. Make sure
temperature gets up to 350°F (177°C).
5. Allow unit to cool COMPLETELY.
6. Reapply light coat of cooking oil on smoking racks and inside of smoker door.
7. Restart smoker and burn for 20 minutes.
• Cure your smoker periodically to prevent excessive rust.
ADDING WOOD CHIPS OR CHUNKS
1. You may use dry or pre-soaked wood chips or chunks in your smoker. Dry chips or chunks will burn faster and
produce a more intense smoke. Chips or chunks pre-soaked in water (for approximately 30 minutes) will burn
slower and produce a less intense smoke.
2. DO NOT ADD MORE THAN 1/2 CUP (0.12l) OF WOOD CHIPS OR CHUNKS AT A TIME. Neverusewood
pellets.
3. Place additional wood chips or chunks in smoker as needed to achieve desired smoke avor.
• Wood chips or chunks must be used in order to produce smoke and create the smoke avor.
OPERATING INSTRUCTIONS
1. To start smoker see IGNITIONINSTRUCTIONS.
2. With protective gloves on, place water bowl in position. Pour 1 inch of water, juice, or vinegar into water bowl.
This will add avor and moisture to food and prevent it from drying out.
3. DO NOT cover racks with aluminum foil as this will not allow heat to circulate properly.
4. Pre-heat smoker for 30 to 45 minutes at max temperature before loading food.
5. Place food in the smoker, position on the center of the smoking rack.
6. DO NOT overload smoker with food. Extra large amounts of food may trap heat, extend cooking time and
cause uneven cooking. Leave space between food on racks and smoker sides to ensure proper heat
circulation. If utilizing cooking pans, place pans on center of rack to ensure even cooking.
SMOKER OPERATION - READ & FOLLOW ALL INSTRUCTIONS CAREFULLY
To Next Page
Loading...
Need help?
General
