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COOKING INSTRUCTIONS
PREPARING TO USE YOUR SMOKER
Before first use, 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 flavours to your first
foods.
1. Brush all interior surfaces including grills and grates
with vegetable cooking oil.
2. Light the Smoker as per Smoking instructions.
3. Close the door. (Position bottom vent and smoke
stack damper approximately at one quarter open).
This burn should be sustained for at least two
hours, the longer the better. Then begin increasing
temperature by opening the smoke stack damper and
adding more charcoal. Maintain for another hour and
then cool completely.
Your smoker is now ready for use.
Rust can appear on the inside of your smoker.
Maintaining a light coat of vegetable oil on interior
surfaces will aid in the protection of your unit. Exterior
surfaces of smoker 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!
1. Light the charcoal. If you do not use a Chimney
Starter, carefully place 2.5 kg of charcoal in the
charcoal bowl. If you use fire starters carefully follow
the manufacturer’s warnings.
2. Carefully light the charcoal and allow to burn until
covered with a light ash prior to closing door. This
may take up to 30 minutes, if you use a Charmate
Chimney Starter this may take less time.
3. Refer to “Flavouring Wood” section overleaf for the
recommended amount of flavouring wood. Use long
cooking tongs to carefully place flavouring wood
directly on top of hot charcoal or into water bowl.
4. Place empty water bowl inside Smoker on the lower
support brackets. Make sure it is resting securely.
5. Fill water bowl with warm water to 2.5cm below the
rim. Do not over fill or allow water to overflow.
6. Place the cooking racks onto the brackets in the
smoker, starting at the bottom.
7. The ideal smoking temperature is between 80-120°C
(175-250°F). When the desired temperature is
reached, place food on the cooking racks in a single
layer with space between each piece. This will allow
smoke and moist heat to circulate evenly around all
pieces of food. Alternatively, the revolving hanger
at the top of the Smoker can hold hooks, ideal for
hanging fish, ribs or sausages.
SMOKING
WARNING
The water in water bowl will be extremely hot. Use
extreme caution and make sure the water bowl is
securely in place on the lower support brackets.
Keep legs and feet out from under the upper body
to avoid being scalded by hot liquids. Be extremely
careful not to tilt or jar the Smoker so that hot
water does not spill out of water bowl. Always use
Heat Resistant Gloves to protect your hands. Allow
liquid to cool completely before moving. Do not let
liquid evaporate completely.
