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OPERATING INSTRUCTIONS
Smoking
1. Always use high quality charcoal, place the
required amount into the bowl in the bottom of
the smoker.
2. Carefully light the charcoal and allow to burn
until covered with light ash prior to closing
door and continuing to Step 4.
3. Refer to “Flavouring Wood” section of this
manual for the recommended amount of
flavouring wood. Carefully place flavouring
wood directly into smoker box
4. 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.
5. Always use a meat thermometer to ensure
food is fully cooked before removing from
Smoker.
6. After cooking, allow Smoker to cool
completely.
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.
IMPORTANT
Place the Smoker outdoors on a hard, level
and non-combustible surface away from
roof overhangs 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.
Never attempt to remove water bowl when
hot.
Read all safety warnings and instructions
carefully before operating your Smoker.
Caution: Before each use, check handles
and support brackets to make sure they are
securely fastened.
AddING WATER OR WOOd
dURING COOkING
Additional flavouring wood should not have to
be added during the cooking process, however
it may be necessary when cooking very larger
pieces of meat. Follow the instructions and
cautions below to avoid injury while adding water
and/or wood.
Adding Water
1. Wearing oven mitts carefully open the top
drawer.
2. Carefully add the water or liquid to the pan.
3. Carefully close the draw.
Adding Wood
1. Wearing oven mitts carefully open the bottom
drawer.
2. VERY HOT!! Lift the lid off.
Note: Do not put on any combustible surface.
3. Carefully add around a handful of wood chips/
pellets.
Note: Wood chips must have been soaked in
water for 20 minutes before being added.
4. VERY HOT!! Place lid back on smoker box.
5. Carefully close the draw.
