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RefillingyourSmokeTray/WaterPan:
1. Whenyoursmoketrayhasfinishedsmoking,followthestepsbelow:
a. Openyoursmokerdoor
b. Removeyoursmoketrayandemptyyourusedwoodchipsinametal
container.Pourwaterovertheusedwoodchipstoextinguishallthe
chips.(Forfurtherinstructions,pleaseconsulttheowner’smanual).
c. Fillyourwoodchiptraywithyourfavoritewoodchips.
d. Insertthewoodchiptraybackintothesmoker.
e. Fillyourwaterpanto¾fullwitheitherwateroryourfavoritemarinade
andcloseyoursmokerdoor.
f. AdjustTemperatureto250FtogetyourwoodchipsStarted.
g. Fullopenyourbackventsduringtheinitial20minutes,after20minutes
youcanadjustthebackventstoyourdesiredsetting.
h. After20minutes,adjustyourtemperaturetoyourdesiredsmoking
temperature.Atthistime,yourwoodchipsshouldbeproducingample
smoke.
Types of wood to use for smoke:
• Always use a hardwood that has been seasoned for at least 6 months.
• We recommend using Pecan, Hickory , White Oak, Apple, Alder or Mesquite.
• Never use any resin woods like Pine or Cedar.
Note: It is not necessary to soak the wood prior to smoking because hard woods have natural moisture in the
wood that will release in the smoker as it heats up. Do not soak your wood chips when using your Pit Boss electric
smoker.
What you need to smoke meats:
ge pieces of meat to make sure it is done internally.
Internal Meat Thermometer
An internal meat thermometer is a must to coookok
Internal Temperatures for Select Meats
• Cooked Ham -140 degrees
• Ham, Beef-Med, Ground Beef - 160 degrees
• Veal, Lamb, Pork, Beef-Well done - 170 degrees
• Poultry - 180 degrees
Good Tongs or Meat Hook
Use a heavy-duty set of tongs to rotate meat in the smoker because in some cases you may be smoking a very large
cut of meat. I prefer a meat hook for ease of use and it does not knock any rub or sauce o of the meat.
Good Oven Mitts
Heavy-duty mitts will assist you in moving hot smoker racks and large pieces of meats and assist in adding water and
wood chips.
Aluminum Foil
When the outside color of your meat product is at your desired color or look to suit your taste, wrap meat product in
aluminum foil to keep any more wood resins from turning your meat any darker. Also it will saturate fats from your
meat product.
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Cooking Guidelines, Tips & Recipes
Cleanliness:
Always wash hands thoroughly with soap and hot water prior to handling food and after handling raw
meat, uncooked poultry or seafood.
When using a platter to carry raw meat, uncooked poultry or seafood to the grill, make sure to wash
the platter thoroughly with soap and hot water before placing cooked foods back on the platter or use
dierent platters for raw and cooked foods
Never use the same utensils when handling raw meat, uncooked poultry or seafood unless you wash the
utensils thoroughly with soap and hot water.
Never re-use marinade from raw meat or uncooked poultry on foods that have been cooked and are
ready to be served.
Smoking Tips
HerearesomeSmokingTipstoenhanceyour
SmokingExperience.
StartingyourSmoke:
1. Fillyoursmoketraywithyourfavoritewoodchips.Yourwoodchipswill lastup
to2hoursdependingonthetemperatureyouaresmoking.
2. Fillyourwaterpan¾fullofwateroryourfavoritemarinade
3. Adjust the electric controller to the high position and allow smoker to heat up.
4. Adjust Temperatureto 250Ftogetyourwoodchipsstarted.
5. Fullopenyourbackventsduringtheinitial20minutes,after20minutes youcan
adjustthebackventstoyourdesiredsetting.
6. After20minutes,setyourtemperaturetoyourdesiredsmoking temperature.At
thistime,yourwoodchipsshouldbeproducingample smoke.
7. Placeyourfoodintothesmokerandstartsmoking.
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Cooking Guidelines, Tips & Recipes
Cleanliness:
• Always wash hands thoroughly with soap and hot water prior to handling food and after handling raw
meat, uncooked poultry or seafood.
• When using a platter to carry raw meat, uncooked poultry or seafood to the grill, make sure to wash
the platter thoroughly with soap and hot water before placing cooked foods back on the platter or use
dierent platters for raw and cooked foods
• Never use the same utensils when handling raw meat, uncooked poultry or seafood unless you wash the
utensils thoroughly with soap and hot water.
• Never re-use marinade from raw meat or uncooked poultry on foods that have been cooked and are
ready to be served.
Smoking Tips
HerearesomeSmokingTipstoenhanceyour
SmokingExperience.
StartingyourSmoke:
1. Fillyoursmoketraywithyourfavoritewoodchips.Yourwoodchipswill lastup
to2hoursdependingonthetemperatureyouaresmoking.
2. Fillyourwaterpan¾fullofwateroryourfavoritemarinade
3. Adjust the electric controller to the high position and allow smoker to heat up.
4. Adjust Temperatureto 250Ftogetyourwoodchipsstarted.
5. Fullopenyourbackventsduringtheinitial20minutes,after20minutes youcan
adjustthebackventstoyourdesiredsetting.
6. After20minutes,setyourtemperaturetoyourdesiredsmoking temperature.At
thistime,yourwoodchipsshouldbeproducingample smoke.
7. Placeyourfoodintothesmokerandstartsmoking.
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