HS07587 Stovetop Kettle Smoker Assembly & Operation Instructions
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IMPORTANT SAFETY INSTRUCTIONS
This appliance is not intended for use by persons (including children) with reduced physical, sensory or
mental capabilities, or lack of experience and knowledge, unless they have been given supervision or
instruction concerning use of the appliance by a person responsible for their safety. Children should be
supervised to ensure that they do not play with the appliance.
Before and after use, wash the kettle with warm soapy water. Dry all parts completely before using. Use
care when handling the product and when cleaning the product to prevent injury.
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Use the product in a well-ventilated area. Exhaust fan with direct outside access must be turned
on. Open a window to ventilate smoke from room.
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Do not use the product for anything other than its intended purpose.
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Close supervision is necessary when this product is used near children.
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Keep pets and children away from smoker while in use to prevent respiratory symptoms.
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Do not leave the product unattended while it is in use.
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Do not place the product inside a heated conventional oven or microwave oven.
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Do not use attachments not recommended or sold by the product manufacturer.
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This product is intended for non-commercial, non-industrial, household use only.
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Do not place wood chips directly on food.
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Dispose of used chips by soaking them in water to be certain they are extinguished.
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The smoker gets hot during use. Handle with care using an oven mitt.
INSTRUCTIONS
1.
Add a pinch of your own wood chips. (Do not place wood chips directly on food. Do not soak wood chips
in water. Use small, finely ground hardwood chips. Do not add additional wood chips during smoking.)
2.
Insert the water/drip pan and add water. (For dry method, don’t add water.)
3.
Insert non-stick roasting pan. Place meat/fish, etc and cover with lid and cook.
Place smoker directly onto stovetop burner and set to medium heat. Turn on exhaust fan. When smoke
comes out of the vent holes, adjust the vent to determine smokiness. Maintain cooking temperature of
190-210 Degrees F using thermometer.
Warm and slow cooking will produce moist tender food. Cooking times vary: fish, seafood and vegetables
may require only 10-20 minutes. Ribs may take 1-2 hours.
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