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WARNING
For Safe Use of Your appliance and to Avoid Serious
Injury:
•
The use of alcohol, prescription or non-prescription
drugs may impair the consumer's ability to properly
assemble or safely operate the appliance.
•
When cooking, the appliance must be on a level, stable
noncombustible surface in an area clear of combustible
material. An asphalt surface (blacktop) may not be
acceptable for this purpose.
•
Do not leave appliance unattended. Keep children and
pets away from the appliance at all times.
•
Do not place empty cooking vessel on the appliance
while in operation. Use caution when placing anything in
cooking vessel while the appliance is in operation.
•
Do not move the appliance when in use. Allow the
cooking vessel to cool to 115°F (45°C) before moving or
storing.
•
This appliance is not intended for and should never be
used as a heater.
•
This appliance will be hot during and after use. Use
insulated oven mitts or gloves and long-handled
barbecue utensils for protection from hot surfaces or
splatter from cooking liquids.
•
Keep appliance area clear and free from materials that
burn.
•
Keep appliance area clear and free from combustible
materials, gasoline and other flammable vapors and
liquids.
•
Use
only in well-ventilated space. NEVER use
in enclosed space such as carport, garage, porch,
covered patio, or under an overhead structure of any
kind.
appliance
How To Tell If Meat Is Cooked Thoroughly
•
Meat and poultry cooked in the appliance often browns very
fast on the outside. Use only thawed meat and a meat
thermometer to be sure food has reached a safe internal
temperature, and cut into food to check for visual signs of
doneness.
•
We recommend food to be at least 40°F before cooking in your
appliance.
•
Whole poultry should reach 165° F. Juices should run clear
and flesh should not be pink.
•
Beef, veal and lamb steaks, roasts and pork chops can be
cooked to 160° F.
•
NEVER partially cook meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
•
Use a meat thermometer to ensure proper internal food
temperatures.
Food Safety
Food safety is a very important part of enjoying the outdoor
cooking experience. To keep food safe from harmful bacteria,
follow these four basic steps:
Clean:
Wash hands, utensils, and surfaces with hot soapy water
before and after handling raw meat and poultry.
Separate:
Separate raw meats and poultry from ready-to-eat
foods to avoid cross contamination. Use a clean platter and
utensils when removing cooked foods.
Cook:
Cook meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures.
Chill:
Refrigerate prepared foods and leftovers promptly.
For more information call: USDA Meat and Poultry Hotline at
1-888-MPHOTLINE (888-674-6854) In Washington, DC
Or E-mail:
Or visit the USDA website at www.fsis.usda.gov
Ground Meat
Beef, Pork, Veal, Lamb......................................160°F
Turkey, Chicken.................................................165°F
Fresh Beef, Veal, Lamb
Medium Rare.......................................................145°F
Medium................................................................160°F
Well Done............................................................170°F
Poultry
Chicken & Turkey, whole.....................................165°F
Poultry Parts.......................................................165°F
Duck & Goose....................................................165°F
Fresh Pork
Medium..............................................................160°F
Well Done..........................................................170°F
Internal Cooking Temperatures
USDA Recommended
• Clean cooking grates regularly with warm soapy water or a
baking soda and water solution. Use non-abrasive scouring
powder for stubborn stains.
• Store smoker in weather protected area or under smoker cover
when not in use.
If a bristle brush is used to clean
any of the smoker cooking surfaces, ensure no loose bristles
remain on cooking surfaces prior to cooking. It is not
recommended to clean cooking surfaces while smoker is hot.
Turn smoker off:
• Turn controller knob fully counterclockwise to OFF position.
• Unplug cord from outlet.
• Remove controller from smoker
and store indoors.
Cleaning electrical controller and heating
element bracket:
• Clean controller case by wiping with a damp cloth using a mild
detergent or hot soapy water.
• It is not necessary to clean the heating element. However, the
element bracket may be cleaned with a damp cloth using a
mild detergent or hot soapy water.
• Dry electrical controller and heating element before use.
Storing your smoker:
•
(Continued)
•
Store controller indoors.
Remove electric controller from smoker.
•
Clean cooking grates.
