21
G. OPERATION: COOKING
DAMPER ADJUSTMENTS
Temperature maintenance is best controlled
by different damper adjustments. The key to effective
smoking is to watch your temperature gauge on the
door
and adjust the damper accordingly.
Opening the dampers helps to exhaust both the heat
and smoke. This will make the smoker run cooler.
Closing the dampers will make the smoker run hotter.
WARNING: THE DAMPERS SHOULD NEVER BE FULLY
CLOSED.
COOKING INSTRUCTIONS
IMPORTANT: Before each use, clean and inspect the
hose and the connection to the LP gas cylinder. If there
is evidence of abrasion, wear, cuts or leaks, the hose
must be replaced before the smoker is used. Refer to
the “leak test” instructions in the LP Tank connection
portion of this manual.
•
Fill the wood chip box with flavouring wood chips
and place the box inside the smoker as instructed
in the assembly section of this manual. Refer
to the section that explains flavouring wood for
recommended use of flavouring wood.
•
Place the water bowl inside the smoker in the
lowest rack position as explained in the assembly
section of this manual. Carefully fill the water
bowl with water or marinade up to 1 inch below
the rim. A full bowl will last for approximately 2 - 3
hours. Do not overfill or allow water to overflow
from the water bowl.
•
Insert or adjust the cooking grids into the desired
rack positions. For better access to the food with
tongs or spatulas, make sure the grid wires run
front to back as explained in the assembly section
of this manual.
•
You are now ready to light the burner. Refer to the
Lighting Procedure on the previous pages of this
manual. The heat from the burner will allow the
wood chips to burn, causing the flavouring smoke
to accumulate. Adjust the dampers to control the
heat.
•
Important - wait until you see the first signs of
smoke to add your food to the smoker. If your food
is added as soon as you start to heat the wood
chips, the food may seal and reduce the amount of
smoke flavour.
•
Smoking for 2 to 3 hours at the ideal constant
cooking temperature of 225ºF to 250ºF (110ºC to
120ºC) will get the best results. This temperature
is according to the temperature gauge mounted
on the front of the smoker.For more tender and
heavily smoked meat, a lower temperature may be
preferred. If time is critical, a higher temperature
range is recommended.
•
Check water level periodically and add water if low.
For best results and to retain heat, avoid opening
door of the smoker while in use. When the door
must be opened, only open it briefly. The smoker
will quickly resume cooking temperature after the
door is closed.
•
Always use a meat probe thermometer to ensure
food is fully cooked before removing it from the
smoker.
•
After each use, and after the smoker is cooled,
carefully remove the water bowl from the smoker,
empty the water, and clean the water bowl.
SHUTTING THE SMOKER OFF
WARNING
: The smoker can become very hot while in
use. Do not touch any portion of the smoker except for
the door handle and burner control knob. It is always
best to use protective mitts.
•
Turn the burner control knob off by pushing in and
rotating clockwise. The burner flame should then
go out.
•
Turn off the LP cylinder valve by turning the knob
clockwise until it stops.
•
Follow all warnings and safety precautions before
removing meat from smoker or preparing the unit
for storage.
WARNING
BE CAREFUL WHEN HANDLING THE COOKING
RACKS IF THE SMOKER HAS BEEN IN OPERATION
THEY WILL BE HOT. USE A PROTECTIVE GLOVE OR
MITT. BE CAREFUL NOT TO EXTEND THE COOKING
RACKS FULLY WHEN THE SMOKER IS IN OPERATION.
THE COOKING RACKS SHOULD ONLY BE REMOVED
FULLY WHEN THE SMOKER HAS BEEN TURNED OFF
AND HAS COOLED FOR THE CLEANING PROCESS
HK0522 2 Door Gas Smoker-Manual_v45.indd 21
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