THE SIDE BURNER:
•
The side burner can be used to prepare side dishes such as beans, potatoes, corn, or to warm
sauces.
•
The burner valve can be adjusted from high to low depending upon your cooking demands.
THE SMOKER BOX:
•
In manufacturing and preserving the components of your smoker, oil residue may be present on the
burner and cooking surfaces of your smoker.
•
Before cooking on your smoker for the fi rst time you should preheat it for 15 minutes on “HIGH” to burn
off these residual oils.
ADDING WATER:
Place the wood chips and water pan into the rack at the bottom of the smoker. To add water before
cooking, simply fi ll the water pan with water up to 1/2” (1.25 cm) below the rim. To add water while the
smoker is hot, wear oven mitts and slowly pull water pan and support rack forward 2”- 3” (5.08 - 7.62 cm).
Add water to water pan and slowly push water pan and support rack back in place. Use caution as water
and grease drippings will be extremely hot and severe burns could result from contact with hot water
grease drippings. DO NOT pull the water pan out beyond the support racks.
WARNING:
Water pan should always be used when smoking. Do not allow liquid in water pan to
completely evaporate. Check water ever 2 hours and add water if level is low (a sizzling
sound may indicate a need for water).
Cooking Tip:
• To make adding water easier and safer, leave pan & racks in place and use a clean watering can with
a long spout.
ADDING WOOD CHIPS:
To add wood chips before cooking, simply fi ll the wood chip
pan with your choice of fl avoring hardwood chips. The amount
and type of wood you use is entirely up to you. One full pan is
typically enough for several hours of smoking. Once the pan is
fi lled, set the pan in the smoker and cover with lid.
To add wood chips while cooking, we recommend using tongs
or long handled pliers to remove the pan lid and to place the
pieces into the wood chip pan without removing the pan. It
is not recommended to remove the wood chip pan while the
smoker is in operation, as burns from hot water may result.
CAUTION:
The wood chip/water pan and lid get very hot.
Avoid handling them while in use. Always
wear protective oven mitts when handling hot
components.
Cooking Tips – Flavoring wood:
• Small wood chips work best inside the wood chip box.
• Use dry hardwoods such as hickory, pecan, apple, cherry, or mesquite.
• Most fruit or nut tree woods produce excellent smoke fl avoring.
• Do not use resinous woods such as pine or plywood. These usually produce unpleasant fl avoring.
• Let your taste be your guide – experiment with different types and quantities of wood chunks, chips, or
sticks. You can even mix woods.
• To produce more smoke and to prevent fast burning, pre-soak the wood chips in a separate bowl of
water for at least 20 minutes, or wrap the chips in perforated aluminum foil.
• Most smoke fl avoring occurs within the fi rst hour of cooking. Adding wood chips after the fi rst hour is
typically not necessary unless extra smoke fl avoring is desired.
Wood Chip Pan
Heat Shield
Wood Chip
Pan Lid
Water Pan
Support
Water Pan
14
