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6
OPERATING INSTRUCTIONS
Smoking
1. Carefully place a handful of flavouring wood
directly into smoker box
2. Position the racks as required and place food
in a single layer with space between each
piece. This will allow smoke and moist heat to
circulate evenly around all pieces of food.
3. Always use a meat thermometer to ensure
food is fully cooked before removing from
Smoker.
4. After cooking, allow Smoker to cool completely
then follow instructions in the “Care &
Maintenance” sections of this manual.
Adding Flavoured Wood During Cooking
1. Stand back and carefully open bottom draws.
2. Add flavoured wood using long tongs.
3. Close the draw and allow food to continue
cooking.
Flavouring Wood Chips
To obtain your favourite smoke flavour, experiment
by using chunks, sticks or chips of flavour
producing wood such as hickory, mesquite or
cherry. Most fruit or nut tree wood can be used
for smoke flavouring. Do not use resinous woods
such as pine as it will produce an unpleasant
taste.
Note: Do not use man made timbers like MDF,
chipboard due to resins used in manufacture.
Wood chunks or sticks 7.5 - 10cm long and 1.25
- 2.5cm thick work best. Unless the wood is still
green, soak the wood in water for 20 minutes
or wrap each piece in foil and tear several small
holes in the foil to produce more smoke and
prevent the wood from burning too quickly. A lot
of wood is not required to obtain a good smoke
flavour. A recommended amount is 3-4 wood
chunks or sticks. Experiment by using more wood
for stronger smoke flavour or less wood for milder
smoke flavour.
Also suitable are flavouring pellets, these do not
need to be soaked and can be used straight from
the box. Use about 2 handfuls of the flavouring
pellets.
Gas Type
Injector Size
Total Gas Consumption
Gas Pressure
ULPG
Ø 0.90mm
10.5 MJ/h
2.75 kPa
Technical Specifications
