1514
Smoked Gouda
7 ounce wheel Gouda cheese*
*Any type of semi-firm cheese, such as Ched-
dar, Colby, Edam, Mozzarella, or Swiss can be
substituted for Gouda.
Position charring cup around heating
element and ll half full with wood chips;
cover with charring cup lid.
Line top of base rack with aluminum foil.
Place foil-lined rack in smoker. Put cheese
on rack; place cover on smoker. Cold
Smoke 30 minutes.
Remove cheese; wrap tightly with plastic
wrap. Refrigerate cheese for at least 24
hours to intensify the smoky avor and
aroma.
7 servings (serving size 1 ounce)
Smoked Salsa
6 Roma tomatoes, halved and seeded
1 large jalapeño, halved and seeded*
½ large red onion, peeled and halved
1 cup chopped cilantro
2 cloves garlic, minced
2 tablespoons lime juice (juice from
about 1 lime)
½ teaspoon salt
¼ teaspoon cumin
*If hotter salsa is desired, leave seeds in
jalapeño.
Position charring cup around heating
element and ll half full with wood chips;
cover with charring cup lid.
Line top of base rack and one additional
rack with aluminum foil. Put tomatoes,
pepper, and onion on foil-lined racks after
each one is placed in smoker. Place cover
on smoker. Cold Smoke 30 minutes.
Remove tomatoes, pepper, and onion. Chop
into coarse pieces; place into a medium
bowl. Add cilantro, garlic, lime juice, salt,
and cumin; stir until mixed.
Makes 2 cups
Smoked Eggs
Hard-cooked eggs, shells removed
Seasoned salt*
*Use your favorite seasoned salt blend.
Position smoker ring around heating
element and ll half full with wood chips;
cover with smoker ring lid. Place rack(s)
in smoker and position eggs on rack(s).
Sprinkle eggs liberally with seasoned salt.
Place cover on smoker. Cold Smoke 15 to
30 minutes.
Remove eggs. Eggs should be refrigerated
if not immediately consumed.
How to Use for Slow Cooking
Check the rubber pads on the bottom of the smoker base before each use to be sure they are
free of oil or other debris. If needed, wipe with a warm, soapy cloth and dry thoroughly.
1. Position the smoker base on a clean, dry, level, and stable surface in the center of the
countertop, away from combustible materials. Always make sure the appliance and
cord are out of reach of children.
2. Lift the slow cooking pot out of the smoker base and remove the charring cup and
charring cup lid.
3. Fill the smoker base with water up to the
FILL line on the inside of the smoker base
(Fig. F). This is approximately 3 cups.
NOTE: Failure to place water in the
smoker base when slow cooking may result
in a longer cook time.
4. Place the slow cooking pot into the smoker
base.
5. Prepare food according to the recipe and
place into the cooking pot. See the sample
recipes on page 17.
For best results, fill the cooking pot at least
half full. Do not fill above the MAX fill
line indicated in the cooking pot (Fig. G).
The cooking pot features a nonstick finish.
To help protect it, use heat-resistant nylon,
plastic, wooden, or rubber utensils. Do not
use metal utensils as they may scratch the
nonstick finish.
6. Place the cover on the smoker/slow cooker
and plug into a 120VAC electrical outlet
only.
7. Press the slow cook button once for the LO setting and twice for the HI setting. After
approximately 3 seconds, the default 2 hour cook time (2:00) will flash in the display
window. Press the slow cook button again to set the slow cooking time. Press the start
button to begin cooking.
During cooking, the display will alternate between the selected setting and the
remaining cooking time. You will also notice the light on the slow cook button will flash
intermittently. This indicates the unit is cycling on and off to maintain the temperature.
8. Cook food for the time specified in the slow cooker recipe. However, if the quantity of
a slow cooker recipe has been reduced so that it does not fill the cooker half full, check
for doneness 1 to 2 hours earlier than stated in the recipe.
When removing the cover, carefully lift the cover toward you to keep any steam away
from you.
Fig. F
Water fill line for
slow cooking
Fig. G
MAX fill line
for food
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