Kalamazoo K-SMOKE-36, Use And Care Manual, Page: 18 / 64

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How Does the Smoker Work?
The Kalamazoo Smoker Cabinet is a sophisticated, gravity-fed charcoal smoker. The heat comes from a real
charcoal fire, and flavorful smoke comes from just a few wood chunks. The smoker is extremely efficient
because it is a sealed and insulated system. Just seven pounds of charcoal will keep the pit at 225°F for up to
16 hours.
It is called a gravity-fed smoker because of the way the charcoal fire replenishes itself. The charcoal loaded
into the charcoal chute rests on a fire grate at the bottom of the chute. Slightly above the fire grate, the smoke
tube directs heat and smoke from the fire chamber into the pit. Because the smoker is a sealed system, only
the charcoal that is below the top of the smoke tube has the oxygen it needs to burn. As the charcoal burns,
more charcoal slides down the chute to take its place.
To generate more flavorful smoke, large, dry chunks of hardwood are placed in the ash pan below the fire
grate. Glowing embers from the charcoal fire fall onto the wood chunks to make them smolder. The larger the
chunks, the better. Do not use wood chips, pellets or sawdust in the ash pan. Do not mix wood in with the
charcoal.
The sophisticated pit computer manages the temperature of the pit. A thermocouple probe monitors the
temperature inside the pit, and the computer stokes the fire by activating the blower in order to maintain the
temperature you have selected on the computer. The charcoal fire burns hotter when the blower is active.
IMPORTANT NOTE:
The pit computer and blower can only make the pit temperature hotter, it
cannot lower the temperature of the pit. After the pit reaches the desired temperature, we recommend
closing the blower damper half way. You will find the pit will have a “natural” temperature during any
given smoking session. This is the temperature the pit maintains without the blower in operation.
Restricting the airflow by closing the damper will lower this natural temperature and cause the blower
to be more active. It is desirable to adjust the damper so that the natural temperature is lower than
desired pit temperature.
Tips for Success
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Read this entire owner’s manual before using your smoker.
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Close the fire door before loading charcoal to prevent charcoal from spilling out the front at the
bottom of the chute.
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Use all-natural hardwood lump charcoal for fuel. Do not mix wood into the charcoal load.
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Load only the amount of charcoal needed for this smoking session (see additional details in this
section of the owner’s manual).
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Make certain the ball valve, blower damper and chimney damper are all fully open before lighting your
smoker.
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Set up the pit computer, including the power supply, blower connection and probe connection(s), and
set the desired pit temperature, before lighting your smoker.
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Preheat the pit for a full hour so that the entire pit chamber is evenly heated before adding food.
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Use large, dry hardwood chunks to generate the smoke. Place two chunks at a time in the ash pan.
Load the first chunks 10 minutes before putting food into the pit. Replace the chunks every 45 to 60
minutes.
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Always wear protective insulated gloves when working with the ball valve, fire door or ash pan.