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Congratulations on your purchase of the Smokenator™
1000. It is the first product of its kind to efficiently convert a ket-
tle barbecue into a smoker, giving you a smoker that exceeds the
traditional vertical water smoker in both performance and cost.
Features
*Efficient design
*Shields food from direct heat radiation
*Ability to add moisture to cooking environment
with same results as traditional vertical smoker
*Avoids messy clean up associated with vertical
smokers
With the Smokenator’s™ thoughtful design, even a 25
pound turkey can be smoked. Using the Smokenator™you will
be able to control temperature and moisture to achieve a final
product that is very well smoked, yet moist. The Smokenator™
is well suited for smoking fish (especially salmon), ribs, roasts,
tri-tips, chicken, and turkey. The following instructions describe
how to set up the Weber and Smokenator™ to achieve low and
slow temperature consistently.
Warning
When in use, all of the Smokenator’s™ surfaces are ex-
tremely hot! Always wear protective gloves or mitts when han-
dling the Smokenator™ when it is in use. Be especially careful if
you are removing the steam pan if it contains water or if you have
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