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OPERATING INSTRUCTIONS
Pre-Use Procedures
Before you cook food in your smoker, it is important to
“season” your smoker. Seasoning seals the paint and
interior of your smoker to enhance flavoring, durability, and
overall performance. This is also referred to as the
“breakin” process.
If your smoker requires any touch-up paint on the inside of
the cabinet, the only time you should apply paint to the
inside is before the seasoning process. Paint should not be
applied to the interior of your smoker after your smoker
has been used. Paint toxins may contaminate your food.
However, if paint becomes necessary after use, see the
section in this manual concerning After Use Safety and
Maintenance.
To season your smoker, simply use it as you normally
would; only do not cook any food. You will need to follow
all of the operating procedures in the next few sections of
this manual.
Using your desired flavoring woods and marinades, burn
your smoker at low temperature (around 125°F [50°C]) for
45-60 minutes. Let the smoker cool, and clean out the used
water and wood.
Once seasoning is complete, your smoker’s interior will
have a durable, seasoned coating.
Adding Water
To add water before cooking, simply remove the water/
wood chip tray from the drawer and fill it with water up to
1cm below the rim.
Then replace the tray back into the drawer and slide back
into smoker. To add water while the smoker is hot, pull out
the drawer and add water directly to bowl. DO NOT remove
bowl as it will be HOT.
Cooking Tips:
• Line the water/wood chip tray with aluminum foil before
each use. This will make it easy to clean and help it
last longer.
• To make adding water easier and safer, use a clean
watering can with a long spout.
Adding Wood/Charcoal
To add wood chips before cooking, simply fill the water/
wood chip tray with your choice of flavoring hardwood
chips. The amount and type of wood you use is entirely up
to you. One full tray is typically enough for several hours of
smoking. Once filled, slide inside smoker.
To add wood chips while cooking, slide out drawer. Place
the pieces into the water/wood chip tray without removing
the tray from drawer. It is not recommended to remove the
water/wood chip tray while the smoker is in operation.
CAUTION: The water/wood chip tray gets very
hot. Avoid handling them while in use. Always
wear protective oven mitts when handling hot
components.
Cooking Tips - Flavoring Wood:
• Small wood chips work best inside the water/wood
chip tray.
• Use dry hardwoods such as manuka, apple, or cherry.
• Most fruit or nut tree woods produce excellent smoke
flavoring.
• Do not use resinous woods such as pine or plywood.
These usually produce unpleasant flavoring.
• Let your taste be your guide – experiment with
different types and quantities of wood chunks, chips, or
sticks. You can even mix woods.
• To produce more smoke and to prevent fast burning,
presoak the wood chips in a separate bowl of water for
at least 20 minutes, or wrap the chips in perforated
aluminum foil.
• Most smoke flavoring occurs within the first hour of
cooking. Adding wood chips after the first hour is
typically not necessary unless extra smoke flavoring is
desired.
