WARNING
MOST SURFACES ON THIS UNIT ARE HOT WHEN IN USE.
USE EXTREME CAUTION. KEEP OTHERS AWAY FROM UNIT.
ALWAYS WEAR PROTECTIVE CLOTHING TO PREVENT INJURY.
Preparing and Using Your Smoker / Grill
Wood is recommended, however charcoal or a combination of both may be used as the fuel source for grilling, with
the fuel source placed and ignited on the fire grate. Do not build too large a fire. We recommend starting a fire with
no more than 4 pounds of charcoal and adding more as needed during cooking. After allowing the fire to burn down,
place the cooking grill in the unit. Failure to read and follow instructions for lighting charcoal may result in serious
personal injury and/or property damage.
Frequency of cleanup is determined by how much the unit is used. Make sure coals are completely extinguished
before cleaning inside of unit. Inside surfaces may be cleaned with a strong solution of detergent and water applied
with a scrub brush. Thoroughly rinse with water and allow to air dry before using again.
If using unit as a smoker or slow cooker, build your fire on top of the fire grate in the firebox. Either charcoal or wood
may be used, but wood is the recommended fuel for it’s rate of burn and the flavor it imparts to the food being
cooked. Most seasoned hardwoods are good for smoking such as hickory, mesquite, pecan, oak, and many other
fruit woods. The firebox will accommodate most split fireplace size logs (16”). Bark should be avoided or burned off
first as it contains a high acid content and imparts an acidic flavor.
After allowing the fire to burn down, close the doors and control the temperature and smoke with the dampers located
on the firebox and atop the smokestack. Smoke is contained within these chambers which will reduce burn while
imparting more smoke flavor. Do not operate the unit with temperatures exceeding 450 degrees in the smoke
chamber. Place the food in the smoke chamber and monitor the temperature. Cooking and smoking are taking
place using indirect heat. There is no need to worry about a grease fire flare-up ruining the food. Do not place food
within 6” of the opening from the firebox into the smoke chamber. A general rule of thumb for cooking is about 1 hour
per pound for smoking large cuts of meat. Refer to a cook book for specific cuts of meats. A maintained temperature
of between 225 degrees and 275 degrees will provide the best results for most cuts of meat. Limit the number of
times you open the smoke chamber door as this will allow heat to escape and extend the cooking time.
GRILLING
GRILL MAINTENANCE
SMOKING AND SLOW COOKING
HELPFUL HINTS
Before cooking with your unit, the following steps should be closely followed to both cure the finish and season the
interior steel. Failure to properly follow these steps may damage the finish and/or impart metallic flavors to your first foods.
1. Brush all interior surfaces including grills and grates with vegetable cooking oil.
2. Build a small fire on the fire grate, being sure not to lay coals against the walls.
3. Close lid. (Position louver damper and smokestack damper approximately at one quarter opening.) This burn
should be sustained for at least two hours, the longer the better. Then, begin increasing temperature by opening
the louver damper and smokestack damper half-way and adding more charcoal. Your smoker is now ready for use.
Rust can appear on the inside of your smoker / grill. Maintaining a light coat of vegetable oil on interior surfaces will
aid in the protection of your unit. Exterior surfaces of unit may need occasional touch up. We recommend the use of
a commercially available black high temperature spray paint. NEVER PAINT THE INTERIOR OF THE UNIT !
• If food seems to be getting too smoky or brown before the cooking time is finished, cover it loosely with heavy duty
aluminum foil.
• Remove the ash after each use.
• Covered side dishes can be warmed in smoke chamber.
• To prevent flare-ups, brush meat lightly with oil before grilling.
• Keep a small squirt bottle of water handy for grilling flare-ups.
