Before you begin . . .
Familairize yourself with the major components and controls of
the unit.
Smokestack
Damper
Smoker
Chamber
Firebox
Firebox
Damper
Grilling
is a method of cooking directly over a fire, for foods
such as steaks, hamburgers, and hot dogs. Cooking
temperatures for grilling ranges from approximately 350° to
550°. Due to the high temperatures and direct proximity to the
fire, this type of cooking requires close attention.
Barbequing
is accomplished by using indirect heat, with a
temperature range from approximately 225° to 350°. Using an
offset firebox design, only the heat and smoke flow through the
smoker chamber, cooking the food without direct contact with
the fire. This method is ideal for chicken, ribs, fish, and
vegetables.
Slow Smoking
can also be done with the offset firebox
design, using indirect heat and smoke. Similar to barbequing,
the food is placed in the smoker chamber, with the fire in the
firebox. However, slow smoking occurs in a temperature range
of approximately 140° to 225°, and requires an extended
cooking time. This type of cooking is ideal for turkey, ham, or
sausage.
With any type of live fire cooking, allow enough time to build a
fire and get the grill/smoker up to temperature.
Build a fire using either charcoal briquettes, lump charcoal, or
wood chunks. Briquettes offer a very good source of heat, and
are readily available in the marketplace. Most briquettes are
manufactured using a combination of wood charcoal, coal
powder, and a processing binder. Lump charcoal is a premium
form of charcoal because it is made of only wood. Lump
charcoal burns hotter and longer than briquettes, and imparts
no chemical flavors to the food being cooked. For a more robust
smoke flavor using briquettes or lump charcoal, try adding
several wood chunks to the fire. Wood chunks are available in a
variety of natural flavors, and can be used alone or in addition to
charcoal. As a general rule, any hardwood that bears a fruit or
nut is suitable for cooking. However, different woods have very
different tastes.
Mild Flavor
Medium Flavor Heavy Flavor
Pecan
Hickory
Mesquite
Apple
White Oak
Blackjack Oak
Peach
Cherry
Red Oak
Experiment with different woods to determine your personal
favorite, and always use well-seasoned wood. Green or fresh-
cut wood can turn food black, and tastes bitter.
Prior to cooking on your grill/smoker
, the following steps
should be taken to season the interior steel. This will seal the
inside surfaces with wood smoke and resin, helping to prevent
corrosion.
First
, brush all interior surfaces with vegetable oil.
Next
, build a small fire on the fire grate inside the firebox, being
sure not to lay coals against the walls. After the fire becomes
established, close both lids and position both dampers
approximately 1/4 open. Sustain this fire for at least 2 hours.
The unit is now ready for cooking!
