bottle rather than a hose. To shut down the cooker even more rapidly, remove the firebox and dump its contents
in a proper ash receptacle.
To save fuel for the next cook, spray the charcoal with water a little at a time and then dry the charcoal in the
sun. Hint: Damp charcoal can be added to a firebox of fresh, hot burning charcoal. Note: During cooking, use
the above spray method to reduce temperature quickly.
W A RNIN G :
Always empty the firebox before transporting the smoker.
C A U T I O N:
If transporting charcoal that has been extinguished, put it in a covered and sealed metal container
other than the firebox, even though it might be wet.
E ASY C A R E F O R T H E O N Y X :
V
e
ry Important:
Make sure there is not a build-up of grease in the bottom of the smoker. This may result in a
grease fire starting inside the unit. Be sure to keep the drip pan and firebox grease free. Standard spray
degreasers, scraper tools, and hot water work best.
Cooling Down and Cl
e
aning:
1. When finished using the smoker, remove any remaining items from the food racks and allow the coals to
finish burning.
2. Remove the drain pan and drain excess grease from it.
3. Periodically clean any residual grease that may have built up in the bottom of the product due to the cooking
process. Failing to do so may result in a grease fire.
4. “
B
urn out”
the smoker once every 2-3 months, depending on use. This is achieved by opening the oxygen
valve completely after all food is removed from the unit. This will allow the smoker to become very hot and
burn off all access grease from the racks. Once the unit cools, use a stiff brush or a standard shop vacuum to
remove any remaining debris.
Th
e
BB Q Guru
357 Ivyland Road
Warmin
s
t
e
r
,
PA 18974
th
e
bbqguru
.
c
om
1-800-288-G URU (4878)
T
ec
h Support:
s
upport@th
e
bbqguru
.
c
om
Sal
e
s
/
Cu
s
tom
e
r S
e
rvi
ce
:
c
u
s
tom
e
r
s
e
rvi
ce
@th
e
bbqguru
.
c
om
