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HOW TO OPERATE
1. Plug the cord into an outlet. The display will show “--:--”.
2. Position the charring cup around the heating element. Place wood
chips around the element in the charring cup. If cooking:
a. up to 2 hours, fill the cup about half full.
b. between 2-4 hours, fill the charring cup.
3. Place the lid on the charring cup. Add the base rack to the smoker.
4. Place the food on the rack(s).
5. Put the lid on the smoker (ensure the vent is plugged and the gasket
is sealed around the rim), and set the desired smoking time by
pressing COMBINE SMOKE, then TIMER. The display will count up
0:30- 4:00 (hold the TIMER button down for rapid increase).
Cold smokes the food first (to permeate with smoky
flavor), then hot smokes the food (to cook and seal in
the flavor). Recommended for larger cuts of meat.
6. Press START to begin cooking. The display won’t start counting down
until the smoker heats up (may take a few minutes). The smoker may
emit a little smoke as the cooking process goes on — this is normal.
Try not to open the lid to check on your food, as this will allow smoke
to escape.
7. When the cooking/smoking time has elapsed, 3 beeps will sound and
the smoker will turn off. Remove the lid. If cooking meat, ALWAYS
check for doneness with a meat thermometer. (Add more time if
needed using HOT SMOKE.)
8. While wearing oven mitts, remove the food from the cooker by lifting
out the rack(s). Unplug the smoker.
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