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OPERATING INSTRUCTIONS
PLACE THE SMOKER OUTDOORS ON A HARD,
LEVEL, NON-COMBUSTIBLE SURFACE AWAY
FROM ROOF OVERHANG OR ANY COMBUSTIBLE
MATERIAL. NEVER USE ON WOODEN OR OTHER
SURFACES THAT COULD BURN. PLACE THE SMOKER
AWAY FROM OPEN WINDOWS OR DOORS TO
PREVENT SMOKE FROM ENTERING YOUR HOUSE.
IN WINDY WEATHER, PLACE THE SMOKER IN AN
OUTDOOR AREA THAT IS PROTECTED FROM THE
WIND.
READ ALL SAFETY WARNINGS AND INSTRUCTIONS
CAREFULLY BEFORE OPERATING YOUR SMOKER.
Smoking
1. Remove water pan bracket and water pan from smoker.
Follow instructions below carefully to build a fire. You
may use charcoal and/or charcoal/wood mixture as fuel
in the Vertical Smoker (see “Adding Charcoal/Wood
During Cooking” section of this manual).
WARNING:
Never use charcoal that has been
pre-treated with lighter fluid. Use only a high grade
plain charcoal or charcoal/wood mixture.
If using a Charcoal Chimney Starter, follow all
manufacturer’s warnings and instructions regarding the
use of their product. You will need to remove the lower
cooking grills to allow enough clearance for a Charcoal
Chimney Starter. Start with 2-3 kgs of charcoal. When
charcoal is burning strong, carefully place hot coals in
center of charcoal pan and replace cooking grills.
Note: To extend the life of your smoker, make sure that
hot coals and wood do not touch the walls of smoker
IF USING A CHARCOAL CHIMNEY STARTER,
PROCEED TO STEP 4
If you choose to use charcoal lighting fluid, ONLY use
charcoal lighting fluid approved for lighting charcoal.
Do not use gasoline, kerosene, alcohol or other
flammable material for lighting charcoal. Follow all
manufacturer’s warnings and instructions regarding the
use of their product. Place 2-3 kgs of charcoal on
charcoal pan.
2. Saturate charcoal with lighting fluid. With smoker box
door open wait 2 to 3 minutes to allow lighting fluid to
soak into charcoal. Store charcoal lighting fluid safely
away from the smoker.
3. With smoker box door open, stand back and carefully
light charcoal and allow to burn until covered with a
light ash (approximately 20 minutes). Charcoal lighting
fluid must be allowed to completely burn off prior to
closing smoker box door.
WARNING:
Failure to do this could trap fumes
from charcoal lighting fluid in smoker box and
may result in a flash-fire or explosion when door is
opened.
4. With coals burning well, carefully add wood chunks
using long cooking tongs (see “Flavoring Wood” and
“Adding Charcoal/Wood During Cooking” sections of
this manual.)
Note: Depending on the weather, a full pan of charcoal will
burn for 5-6 hours.
5. Replace the water pan bracket and water pan.
WARNING:
To avoid overturning/spilling pan of hot
liquid, never pull water pan bracket out more than
4”. Refer to the illustration in “Adding Water During
Cooking” section of this manual.
6. Carefully fill the water pan with warm water or
marinade to 1“ below the rim. A full pan holds
4 quarts/ 1 gallon of water and will last 2-3 hours. Do
not overfill and allow water to overflow from water pan.
7. Place food on the cooking grills in a single layer with
space between each piece. This will allow smoke and
moist heat to circulate evenly around all pieces. Close
smoker box door.
8. After 2-3 hours of cooking, check water and charcoal
levels by following instructions in the “Adding Water
During Cooking and Adding Charcoal/Wood During
Cooking“ sections of this manual.
WARNING:
Do not allow liquid in water pan to
completely evaporate. Always keep water in water
pan as long as coals are still burning. Water will
evaporate and grease in water pan can catch on
fire.
9. The ideal smoking temperature is between 175°F and
250°F. For large cuts of meat, allow approximately one
hour of cooking time per pound of meat.
Always use a
meat thermometer to ensure food is fully cooked
before removing from smoker.
10. Allow smoker to cool completely, then follow
instructions in the “After-Use Safety” and “Proper Care
& Maintenance” sections of this manual.
Smoker Cooking Tips
During the smoking process, avoid the temptation to open
smoker box door to check food. Opening the door allows
heat and smoke to escape, making additional cooking time
necessary.
Food closest to the charcoal will cook and brown faster.
Rotate food midway through the cooking cycle. If food is
excessively browned or flavored with smoke, wrap food in
aluminum foil after the first few hours of smoking. This will
allow food to continue cooking without further browning or
smoke flavoring.
CAUTION:
Always use oven mitts/gloves to protect your
hands. Liquid in water pan will be extremely hot and can
scald or burn. Always allow liquid to cool completely before
handling. Do not allow liquid to completely evaporate from
water pan.
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