9
Operating Instructions - Propane
PRESEASONING
PRESEASON SMOKER PRIOR TO FIRST USE. Curing will rid the smoker of chemicals and oils left over by
the manufacturing process allowing them to burn off.
1. Perform leak test. See Leak Testing instructions in this manual.
2. Using a napkin or cloth, rub a light coat of cooking oil on smoking racks and inside smoker door. Make
sure water bowl is in place WITHOUT WATER.
3. Fill wood chip tray/bowl with up to 0.24l of wood chips or chunks and light smoker. Close door.
4. Start smoker and let the smoker burn for about 1 hour. Make sure temperature reaches 180°C.
5. Allow smoker to cool COMPLETELY.
6. Reapply a 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
Wood chips or chunks must be used in order to produce smoke and create the smoke flavor.
1. You may use dry or presoaked wood chips or chunks in your smoker. Dry chips or chunks will burn
faster and produce more intense smoke. Chips or chunks presoaked in water (for approximately 30
minutes) will burn slower and produce a less intense smoke.
2.
DO NOT ADD MORE THAN 0.24l OF WOOD CHIPS OR CHUNKS AT A TIME. Never use wood pellets.
3. Place additional wood chips or chunks in smoker as needed to achieve desired smoke flavor.
GETTING STARTED
• To start smoker see IGNITION INSTRUCTIONS.
• With protective gloves on, place water bowl in position. Pour 2.5 cm of water, juice or vinegar into water
bowl. This will add flavor and moisture to food and prevent it from drying out.
• DO NOT cover racks with aluminum foil as this will not allow heat to circulate properly.
• Preheat smoker for 30 to 45 minutes at maximum temperature before loading food.
• Place food in the smoker and position on the center of the smoking rack. This allows food drippings to
go into the water bowl.
• 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, be sure pans do not cover more than 75% of the rack space and
place pans on center of rack to ensure even cooking.
• For best results, rotate racks between the top and bottom positions during cooking.
• Adjust smoker settings, control knob and air dampers, to desired cooking temperature. Close all air
dampers on smoker to retain moisture and heat. If cooking foods such as fish or jerky, open air dampers
to release moisture.
• If wood chips or chunks do not smoke on low setting, increase temperature to 135 °C. After 8 to 10
minutes or when wood chips or chunks begin to smolder, reduce temperature to desired low setting.
• Use caution when cooking on windy days to ensure the flame does not blow out. If you suspect
or experience a flame blow out, first open the door to check the flame, then follow the IGNITION
INSTRUCTIONS to re-ignite the burner if needed. Adjust the burner control valve setting for a higher
flame to prevent further blow outs. Never ignite smoker with the door closed.
• Extreme cold temperatures may extend cooking times.
• Once cooking is complete turn smoker OFF See IGNITION INSTRUCTIONS for turning off smoker.
Remove the LP gas cylinder and then follow CLEANING AND STORAGE instructions. CLEAN AFTER EVERY
USE. This will extend the life of your smoker and prevent mold and mildew.
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