14
EN
GENERAL HINTS ON OPERATION
•
Place the smoker on a stable, heat resistant surface outdoors, protected from rain
but with good air circulation
•
This is an OUTDOOR use slow smoker – Allow suffi cient time for smoking
• Preheat the smoker for 20-30 minutes before loading food.
•
Do not overload the unit with food. Large amounts of food may trap heat extending
the smoking time or causing uneven smoking.
•
Leave space between the food on the racks and the smoker sides to ensure proper
heat circulation.
•
Close air damper on top rear side of unit to retain moisture and heat. If smoking
foods such as fi sh or jerky, open the damper to release the moisture.
•
Extreme cold temperatures will extend smoking times.
OPERATION
WARNING
Carbon monoxide hazard! Burning wood gives off carbon monoxide
gas, which can cause sickness & death do not this unit inside homes,
vehicles, garages, or any enclosed areas. Use only in outdoor areas
that are well ventilated.
How to Use the Electric Smoker
1
Place the food material on the racks ensuring there is space between the pieces for
good heat circulation.
2
Place the drip tray on the bottom rack.
3
Place wood chips in the Chip Bowl and place the chip bowl in the tripod bracket.
4 Close the front door, ensuring that the magnetic catches are holding the door
closed.
5 Adjust the exhaust vent to the desired position.
6 Plug in the power cord and turn the on/off switch to the “on” position. The switch
will turn green showing that the smoker is now heating.
7 Depending on the amount and type of wood chips used, the smoker will start
smoking within from 10 – 20 minutes.
8 When you are fi nished smoking, turn the unit off and allow it to cool down before
storing it in a covered area.
