Master Forge 332738, Instructions For Use Manual, Page: 15 / 56

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Upper and lower cooking grid used:
a. While wearing protective gloves and using long cooking tongs, remove food and upper cooking grid.
b. While wearing protective gloves and using long cooking tongs, slide food over to one side of lower cooking grid.
c. Carefully pour water into water pan to 1 inch (2.54 cm) below the water pan rim. (Figure 3, p. 12). Do not over fill water
pan.
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Stand to side of smoker and use extreme caution while pouring water as it may turn directly to steam.
d. Move food back to the proper location on lower cooking grid.
e. Replace upper cooking grid and food.
f. Replace lid on smoker.
adding Water option 2 - Through Side of Smoker
1. While wearing protective gloves, carefully open the smoker side door. Make sure to stand on the opposite side of door opening.
This will allow the steam to escape away from you.
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open door slowly as flare-up can occur when fresh air suddenly comes in contact with the fire.
2. Determine water level in water pan:
a. If water is needed continue to step 3.
b. If water is not needed, close side door on smoker.
3. Using a funnel or a container with a spout, carefully pour water into water pan to 1 inch (2.54 cm) below the water pan rim.
(Figure 3, p. 12). Do not over fill water pan.
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Stand to side of smoker and use extreme caution while pouring water as it may turn directly to steam.
4. Close side door on smoker.
Controlling Flare-ups:
WarNiNG
Do not use water on an oil/grease fire. This can cause the grease to splatter and could result in serious
burns, bodily harm or other damage.
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Do not leave smoker unattended while preheating, cooking or burning off food residue. if smoker has
not been cleaned, an oil/grease fire can occur that may damage the product.
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When cooking, fire extinguishing materials shall be readily accessible. in the event of an oil/grease fire,
do not attempt to extinguish with water. Use type BC dry chemical fire extinguisher or smother with dirt,
sand or baking soda.
Flare-ups are a part of cooking meats on a smoker and add to the unique flavor of smoking.
Excessive flare-ups can over-cook your food and cause a dangerous situation for you and your smoker.
Excessive flare-ups result from the build-up of grease in the bottom of your smoker.
If excessive flare-ups occur, DO NOT pour water onto the flames.
If grease fire occurs, close the lid until the grease burns out. Use caution when opening the lid as sudden flare-ups may occur.
minimize Flare-ups:
1. Trim excess fat from meats prior to cooking.
2. Ensure that your smoker is on a hard, level, non-combustible surface.
Tips for Better Cookouts and longer Smoker life
1. There is very little difference in temperature and cooking times between the upper and lower cooking grid. The food that requires
the least amount of cooking time should be placed on the upper cooking grid.
2. To get the best results with your smoker, remember to keep the water pan full with water or other liquids, keep your charcoal hot
and keep the lid closed.
3. To reduce flare-ups keep smoker clean, use lean cuts of meat (or trim fat) and avoid cooking on very high temperatures.
4. Place delicate foods like fish and vegetables in aluminum foil pouches and indirect cook or place on upper cooking levels.
5. To avoid losing natural juices, use long handled tongs or spatulas instead of forks and turn foods over just once during cooking.
oPeraTiNG iNSTrUCTioNS