Cajun Express Smoker CES-4, Operating Manual

Page: 9 / 14

20
Step 1
1.
P
osition
L
eg to t
h
e ou
ts
id
e of
t
h
e Upp
er
S
tand
F
ra
m
e as S
h
ow
n
.
2.
S
ec
u
re
leg t
o
Fr
am
e u
si
n
g 3 e
a. 5/16” x 3/
4” sc
re
w
s an
d
3 e
a.
5/16” Nu
ts. Be sure
t
o leave
n
u
ts f
in
ge
r t
igh
t f
or
t
h
e t
im
e b
ein
g.
3.
Re
p
eat
st
ep
1 an
d
2 f
or
the o
ther
t
h
re
e legs.
CES
-6
and
CES
-9
Stan
d
Ass
em
bl
y
9
Frequently Asked Questions
About The
“
CAJUN EXPRESS SMOKER
”
1.
How much water do I use to fill the Water Tank?
You will need
to fill the water tank until water comes out of the drain tube. This measures
about 5 pints of water or about 80 oz.
2.
Do you have to use water in the Water Tank and will it af-
fect the flavor of the foods I am cooking?
No, you can use any
liquid or mixture you wish. Yes, this will affect the flavor of the meats you are
smoking. As the smoker cooks it will draw moisture from the water tank back
into the cooking chamber to moisturize your meats. So if you use lets say apple
juice in the water tank you will start tasting hints of apple in your Brisket, Ribs
ect…
3.
How much and what type of wood chips should I use?
We
recommend that you use wood chips and not chunks of wood. For a standard
cooking, approximately one to two hours, you will need to fill the wood chip tray
about 1/2 full. Remember that with this smoker, the smoker is not allowed to
freely escape from the cooking chamber, rather it is trapped inside the cooking
chamber and is only allowed to escape when you open the door. The more
wood you use the heavier the smoke flavor you will achieve. From my experi-
ence when I used several large chunks of wood, several people thought the
smoke flavor was too strong.
4.
How long do I preheat the smoker?
It should only take about 10 to
15 minutes to bring the smoker up to temperature. Care should be taken during
this period to be sure not to get the smoker too Hot. Temperatures above 400
°
could damage door seal.
5.
What is so different about this Smoker?
Most smokers cook
meat with very low temperatures and a lot of wood. This method of cooking
which can produce very good food, takes very long cooking times.
The Cajun Express Smoker changes the game. The first thing you need to
notice is the rubber door seal, when latched into place this provides a air tight
cooking chamber. The only place for air to escape is through the 1” pipe on
the rear of the smoker. This pipes leads to the water tank. When you fill this
tank with liquids, it creates a liquid pressure regulator. When you light the
burner and heat the air in the smoker the air will expand causing pressure. This
pressure will build until it overcomes the resistance from the column of water in
the water bucket, then the smoker will perk. The net result of this is that the
smoker will build pressure, compressing the meat, then when the smoker perks
a momentary vacuum is created which in effect pulls the meat apart. This ac-
tion is repeated up to 20 times a minute. In the end, because the meat you are
cooking is being process with pressure, higher cooking temperature are used
which dramatically reduces cooking times, but provides moist tender meat.
6.
What temperature should I cook at?
Using the process described
above you will need to cook at 350
°