BEEF
Whole rump roast
Pot roast (arm, chuck,
blade,top, bottom round)
Short ribs
Brisket
Steak
PORK
Loin roast,
bone in
Loin roast, boneless
Spareribs
Country Style
back ribs
Pork Chops 1-inch thick
HAMS
Fully-cooked
Pre-cooked
Fresh
POULTRY
Chicken(2 whole)
(4 whole)
Hen (one)
Turkey
LEG OF LAMB
VEAL RUMP ROAST
FISH & SEAFOOD
Whole fish
Fillets
Whole salmon
Shrimp, crab legs,
lobster, clams
WILD GAME
cornish hens
Small game birds
(Quail, dove, etc.)
Large game bird
(Pheasant, duck, goose,
etc.)
Quantity
3 - 4 lbs.
4 - 5 lbs.
3 - 4 lbs.
4 - 6 lbs.
3 - 4 lbs.
5 - 7 lbs.
3 - 4 lbs.
5 - 7 lbs.
3 - 5 lbs.
4 - 6 lbs.
7 - 10 lbs.
4 - 6 lbs.
6 - 10 chops
5 - 7 lbs.
8 - 10 lbs.
16 - 18 lbs.
2-3 lbs. each
2-3 lbs. each
5 lbs.
8 - 10 lbs.
11 - 13 lbs.
14 - 16 lbs.
5 - 7 lbs.
3 - 5 lbs.
4 - 6 lbs.
Full grid
6 - 7 lbs.
Full grid
4 hens
12 - 16 birds
5 - 7 lbs.
Meat Thermometer
Internal Temp. or
Test for Doneness
140°F Rare
160°F Medium
170°F Well done
Well done may
require longer
cooking times.
170°F Well Done
170°F Well Done
Well done meat pulls
away from bone
140°F Well Done
160-170°F Well Done
185°F Well Done
180°F Leg moves
easily in joint
185°F Leg moves
easily in joint.
140°F Rare
160°F Medium
170°F Well Done
Flesh white, flakes
when forked
Shrimp pink
Shells open
Leg moves easily in
joint
180-185°F Well Done
Charcoal
(Amount)
5 - 7 lbs.
7 - 8 lbs.
5 - 7 lbs.
7 - 8 lbs.
7 - 8 lbs.
8 - 10 lbs.
8 lbs.
8 lbs.
10 lbs.
8 - 10 lbs.
10 lbs.
7 - 10 lbs.
5 - 7 lbs.
7 - 8 lbs.
10 lbs.
10 lbs.
5 - 7 lbs.
8 - 10 lbs.
10-12 lbs.
8 lbs.
8 - 10 lbs.
10-12 lbs.
8 lbs.
5 - 7 lbs.
7 lbs.
5 lbs.
10 lbs.
5 lbs.
5 - 7 lbs.
7 - 10 lbs.
8 - 10 lbs.
Heat
Setting
MI
MI
MI
MI
MI
MI
MI
MI
MI
MI
MI
MI
MI
MI
MI
MI
MI
MI
MI
MI
MI
Water
(Quart)
3
3 -4
3
4
4
5 - 6
4
6
4 - 5
4
5 - 6
5
3 - 4
4
5
6
3 - 4
4
3
5
6
6
4 - 5
4
4
3
5 - 6
3
3
4
4 - 5
Wood
Chips
(cups)
2
2 - 3
2
3
3
3
2
3
3
3
3
3
3
3 - 4
3
5
2
3
2
3
3
4
3
2
2 - 3
1 - 2
3
1 - 2
2
2 - 3
2 - 3
Cooking
Time (hrs.)
2 1/2 -3 1/2
3 - 4
1 1/2-2 1/2
3-4
3-4 1/2
4-6 1/2
3 1/2 -4 1/2
5 - 7
3 1/2 -5 1/2
2 1/2 -3 1/2
3 1/2 - 5
4 - 5
2 - 3
2 1/2 - 3 1/2
4 - 6
6 - 8
2 1/2 - 3 1/2
3 - 4
3 - 31/2
4 - 6
6 - 7 1/2
6 - 8
3 1/2 - 5
1/12 - 3 1/2
2 - 3
1/12 - 2 1/2
4 - 6 1/2
1 - 2
2 - 3
2 - 4
4 - 5
ADDITIONAL SMOKING TIPS
• When the outside temperature is cooler than 65°F and the altitude is above 3,500
feet, we suggest adding more cooking time. (If you are not sure the meal is
cooked, use a meat thermometer to test meat)
• Do not lift your smoker lid during the smoking process to check food. This will
extend you cooking time due to heat escape.
• If you are using only 1 grill rack, use the upper grill rack for better results. If you
need to use more grill racks place the meat that requires the least cooking time
on the top grill rack.
Cooking Chart for Electric Smoking
3
10
WARNING:
SMOKER IS FOR OUTDOOR USE ONLY! DO NOT USE SMOKER INDOORS!
NEVER USE IN OR AROUND WATER. THIS COULD CAUSE AN ELECTRIC
SHOCK RESULTING IN INJURY OR DEATH. ONLY USE A 110 VOLT CURRENT
AS POWER SUPPLY. NEVER LEAVE UNATTENDED WHILE IN USE.
ASSEMBLY INSTRUCTIONS:
NOTE:
Do not completely
tighten screws until the
assembly is complete.
For easier assembly we
recommend two people
assemble this product.
