ENGLISH
18
Burn Pot
After Each Smoke Session
Scoop Out, Shop-Vac Excess Debris
Cooking Grids
After Each Smoke Session
Burn Off Excess, Brass Wire Brush
Water Pan
After Each Smoke Session
Scrub Pad & Soapy Water
Grease Tray
After Each Smoke Session
Scrub Pad & Soapy Water
Grease Exhaust Tube
Every 5-6 Smoke Sessions
Scrub Pad & Soapy Water
Auger Feed System
When Pellet Bag is Empty
Allow Auger to Push Out Sawdust, Leaving Hopper Empty
Electric Components
Once A Year
Dust Out Interior, Wipe Fan Blades with Soapy Water
Air Intake Vent
Every 5-6 Smoke Sessions
Dust, Scrub Pad & Soapy Water
Meat Probe
After Each Smoke Session
Scrub Pad & Soapy Water
Grill probe
Every 2-3 Smoke Sessions
Scrub Pad & Soapy Water
COOKING GUIDELINES
Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a
record of what you cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next time.
Practice makes perfect. The culinary art of hot smoking refers to longer cooking times, but results in more natural wood flavor
(and a sought-after Pink Ring) on your meats. Higher temperatures result in a shorter cooking time, locking in less smoke flavor.
TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into
the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes,
depending on the size of the protein.
USING WOOD PELLET FUEL
These clean-burning barbecue wood pellets generate about 8200 BTU’s per pound with very little ash, a low moisture content
(5-7%), and are carbon neutral. Barbecue wood pellets are produced by pure raw material (sawdust) being pulverized with a
hammer-mill, and the material is pushed through a die with pressure. As the pellet is forced through the die, it is cut, cooled,
screened, vacuumed, and then bagged for consumer use. Check with your local dealer for flavors available in your area.
HICKORY BLEND
Rich, smoky bacon-like flavor. Considered the
“Kings of the Woods”.
CHERRY BLEND
Slightly sweet, but also tart.
Gives a rosy tint to light meals.
MESQUITE BLEND
Strong, tangy, spicy flavor.
Think Tex-Mex cuisine.
WHISKEY BARREL BLEND
Strong, sweet smoke with aromatic tang.
Perfect for red meats.
APPLE BLEND
Smoky, mild sweetness flavor.
Highly recommended for baking.
COMPETITION BLEND
Perfect blend of sweet, savory, and tart.
Used by many professional grillers.
MAPLE BLEND
Sweet and savory flavor.
PECAN BLEND
Bold, buttery and smooth flavor.
ALDER BLEND
Sweet and earthy flavor. Alder, Maple and Pine Blend.
OAK BLEND
Rich and smokey flavor.
FRUITWOOD BLEND
Cherry, Apple and Maple Blend.
CLASSIC BLEND
Pecan , Hickory and Mesquite Blend.
NOTE: Always store wood pellets in a dry area. Avoid any contact or exposure to moisture will result in lower heat
output or cause the pellets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.
