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Warning about carbon monoxide from burning wood, which is deadly.
Read and follow all warnings and instructions carefully before and during use.
Instructions for attaching wheels and legs to the smoker base.
Instructions for installing the handle on the smoker.
Instructions for sliding the wood pellet tray into its supports.
Instructions for placing the drip pan below the wood pellet tray.
Instructions for setting metal racks on support shafts inside the smoker.
Instructions for sliding the water pan onto supports above the wood pellet chute.
Ensure the wood pellet chute cap is securely screwed in place before powering on.
Instructions for operating the control panel, setting temperature and timer.
How to reset the control panel if an error message appears.
Explains the three variables in barbecue: Heat, Smoke, and Time.
Explains smoking at lower temperatures for flavour and tenderization.
Prepares the smoker by cleaning it before commencing the smoking process.
Discusses brining, marinating, and flavour infusion for meats.
Applying rubs to meat for extra flavour after brining or marinating.
Instructions on adding wood pellets or chips to the smoker.
Details dry, wet, cold, and hot smoking techniques.
Tips for injecting poultry, including puncture techniques and flavour distribution.
Step-by-step guide on how to use the flavour injector with meat.
General
