2.
Follow charcoal starter instructions and build a
charcoal fire in grill with body in place.
3.
Burn fire to white ash stage.
4.
If desired, drain pre-soaked wood chips or chunks well
& place into self-made foil pouch.
Carefully place foil pouch with pea sized holes
onto charcoal. Smoke will begin billowing almost
instantly.
TIP:
For longer lasting smoke, place chips in an open end
aluminum foil “pouch” and punch pea sized holes in top of
pouch.
CAUTION
Do not proceed until white ash stage.
Buildup of unburned gas inside smoker can create
a
.
Exercise caution when
opening door.
fire hazard when door is opened
5.
Install water pan, add hot water and cooking grates.
Be careful to not spill the hot water.
B
B
F
A
M
P
A
efore each use, inspect the interior lid and body surface areas
for loose particle buildup. Clean away any loose or flaking
residue so it will not fall onto food while being cooked.
efore cooking, coat cooking grates with oil or with a vegetable
oil based spray. Using oven mitts, carefully place lower cooking
grate into smoker. Larger cuts of meat or food that cook for long
periods of time should be placed on the lower cooking grate. If
you are cooking foods with several pieces, such as racks of ribs
or Cornish hens, be sure to allow adequate spacing for even heat
circulation. Using oven mitts, carefully insert upper cooking grate
into smoker. Smaller food items require less cooking time and
should be placed on the upper cooking grate. Cover filled smoker
with smoker lid and leave undisturbed until suggested minimum
cooking time.
ollow Lighting and Setup instructions. It is important to wait until
the fire is at the “White Ash Stage” to keep the temperature from
lowering.
smoker is working properly when internal temperature is
between 170 and 250 degrees or in “ideal” range on built in
thermometer. Increased internal temperatures can be achieved if
your smoker is placed away from strong breezes. If, after a
minimum of 45 minutes the smoker has not reached “ideal” range,
open the door to allow more air to the fire. Once regulated, close
door and avoid looking inside. This can reduce valuable heat,
smoke and moisture and peeking will prolong cooking time by 15
minutes per peek.
eats that require more than 4 hours of cooking time to reach
doneness may require additional water and charcoal. If the
temperature inside the smoker drops below “ideal” range, add
more charcoal through the door with long handled tongs. The
initial amount of hot water added (4 quarts) should last 4-6 hours.
After 4-6 hours, check water level and add more hot water as
necessary.
erformance of the smoker is dependent on ambient temperature
and wind conditions. With temperatures below 60°F and winds of
5 miles per hour or more, the smoker can lose a significant
amount of heat and it may not be possible to raise internal
temperature of meat high enough to cook it in a reasonable time.
fter removing food from the smoker, put lid back on and allow
smoker to stand at least 24 hours or until all fire is completely
extinguished. Do not attempt removal of charcoal and water pans
until completely cooled down. This can take as long as 48 hours.
Be certain all fire is extinguished before proceeding. Discard foil
lining and any residue from water pan as well as foil lining and
charcoal residue from charcoal pan. Wash the whole smoker with
sudsy water. Reassemble clean smoker, spray the inside body
with nonstick vegetable spray, cover and store.
Smoker body removed
for clarity. Pan must be
inside of Smoker during
this step!
Pouch
Lighting and Setup Instructions
Spray inside lid and body with nonstick vegetable oil based spray.
1.
Place 8 to 10 lbs. of charcoal in smoker bottom.
Pan must be inserted
inside of
Smoker body!
Mound