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opening the offset firebox lid. Take out the cooking grill using a grate tool and insulated grill mitts - as the cooking grill
can be VERY hot. Using long-handled tongs, stoke the coals enough to allow excess ash to fall through the charcoal
grate. Again using insulated mitts and long-handled tong add fuel to the charcoal grate as needed and return the
cooking grill back into place.
NEVER use lighter fluid or instant light charcoal when adding additional fuel to an existing fire. This can be VERY
dangerous. Do not attempt to empty the ash pan while charcoal or ashes are still hot. Wait until the ashes and whole
unit have completely cooled before emptying the ashes.
See the “Cooking Methods” section below for more information on Indirect Cooking and slow smoking.
COOKING METHODS
You can use your smoker to cook in 3 different ways – depending on the type of food, and how you want to prepare it.
BARBEQUE DIRECT GRILLING
Barbeque Grilling is cooking directly over the fire, using direct heat. This method is the quickest and works well for
foods that are tender before you cook them – including steaks, beef or pork tenderloin, burgers, hot dogs, sausages,
chicken, seafood, etc.
Barbeque Grilling uses temperatures that are over 160
°
C (325
°
F). When cooking at these temperatures, it is
important to carefully watch your food to keep it from burning. Also, you can close the lid and vents and dampers to put
out any grease flare-up that may occur when fats and oils start to run from cooking food.
You can barbeque in the main firebox, the offset firebox or both. Just a small amount of fuel is needed as the food is
directly above the heat.
BARBEQUE INDIRECT COOKING
Indirect Cooking is cooking using indirect heat and smoke. This method takes a little longer, but can be used for nearly
any kind of food you want to cook (including those above). As Indirect Cooking uses lower temperatures and longer
cooking times - this method works best for cuts of meat that need time to tenderise – such as ribs, brisket, pork
shoulder, wild game, etc
Indirect Cooking uses temperatures from 105
°
C (225
°
F) to 160
°
C (325
°
F). Try to maintain around 135
°
C (275
°
F) for
optimal results.
You can indirect cook in the main firebox only, using either a small fire in the main firebox, away from the food, or using
only the offset firebox for the fire. Use just a small amount of fuel, topping up frequently as required to maintain
temperature.
SLOW SMOKING
Slow smoking uses much lower temperatures and much longer cooking times. Slow smoking is actually a way to cure
meats rather than cook them. Slow smoking is ideal for turkeys, chickens, beef briskets, cheese and sausage.
Slow smoking uses temperatures that range from 60
°
C (140
°
F) to 105
°
C (225
°
F). Many slow smoking recipes call for
the use of salt or brine that helps preserve the meat and avoid bacterial contamination during the cooking process. It is
recommended to only cook above 105
°
C (225
°
F) unless you are experienced at how to avoid bacterial contamination,
It is OK to smoke food, and then straight away Barbeque Grill it for immediate consumption.
