OPERATING INSTRUCTIONS
PLACE THE SMOKER OUTDOORS ON A HARD, LEVEL, NON-COMBUSTIBLE SURFACE
AWAY FROM ROOF OVERHANG OR ANY COMBUSTIBLE MATERIAL. NEVER USE ON WOODEN OR OTHER SUR-
FACES THAT COULD BURN. PLACE THE SMOKER AWAY FROM OPEN WINDOWS OR DOORS TO PREVENT SMOKE
FROM ENTERING YOUR HOUSE. IN WINDY WEATHER, PLACE THE SMOKER IN AN OUTDOOR AREA THAT IS PRO-
TECTED FROM THE WIND.
READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY
BEFORE OPERATING YOUR SMOKER.
6
CAUTION:
Before each use, check handles and support brackets to
make sure they are securely fastened.
1.
Remove dome lid and smoker body from base pan.
2.
Always use high quality charcoal. If using a Charcoal Chimney Starter,
follow all manufacturer’s warnings and instructions regarding the use
of their product. Carefully place 10-15 pounds of hot coals in the char-
coal pan. Proceed to Step 5.
If using charcoal lighting fluid, follow all manufacturer’s warnings and
instructions regarding the use of their product. Use charcoal lighting
fluid approved for lighting charcoal ONLY. Do not use gasoline,
kerosene or alcohol for lighting charcoal. Place 10-15 pounds of high
quality charcoal in charcoal pan.
3.
Saturate charcoal with lighting fluid and wait 2 to 3 minutes for fluid to
soak in. Store charcoal lighting fluid safely away from smoker.
4.
Carefully light the charcoal and allow to burn until covered with a light
ash (approximately 20 minutes) prior to closing door and placing
dome lid on smoker. This will allow charcoal lighting fluid to burn off.
WARNING:
Failure to do this could trap fumes from charcoal lighting
fluid in smoker and may result in a flash-fire or explosion
when door is opened or dome lid is removed.
5.
Refer to “Flavoring Wood” section of this manual for the recommend-
ed amount of flavoring wood. Use long cooking tongs to carefully
place flavoring wood on top of hot charcoal.
NOTE:
Depending on the weather, a full pan of charcoal will burn for
5-6 hours.
6.
Place empty water pan inside smoker body on the lower support
brackets. Position water pan so rim is resting securely on notched out
step of all three support brackets.
7.
Place the smoker body on base pan, making sure the water pan is
still in place.
8.
Carefully, fill water pan with warm water or marinade to 1" below the
rim. A full pan holds 5-6 quarts of water and will last for approximately
3-4 hours. Do not overfill or allow water to overflow from water pan.
9.
Place a cooking grill on the lower support brackets directly above the
water pan.
10. Place food on the cooking grill in a single layer with space between
each piece. This will allow smoke and moist heat to circulate evenly
around all pieces.
Smoking
1"
