• For cooking racks, water pan, and drip pan, use a mild dish soap. Rinse soapy resi- due off well and dry thorough-
ly.
• Clean wood pellet tray and wood pellet chute before every use to remove residual ash buildup.
• For exterior and interior of smoker, wipe down with a damp cloth (soap or chemicals should not be used). Be sure
to clean the door seal and inside seam. Dry thoroughly prior to storage.
AN INTRODUCTION TO YOUR NEW SMOKER AND THE SMOKING PROCESS
This pamphlet will assist anyone with limited knowledge of how to smoke foods. It will help you obtain
excellent results while enjoying your new smoker, and while learning the basics of smoking, the tradi-
tional form of slow cook barbecue. We present the basics to assist you in getting started,
while achieving great results the very first time as you gain experience cooking with your new smoker.
Over time, experience will allow you to adapt the smoking process to your preferences.
You will learn the “how to” with terrific results. Ultimately, practice and patience are necessary
as smoking is more an “art” than a science; and nothing beats your own expertise and experience
in personalizing the smoking process using your new electric smoker.
Barbecue: The Basics
There are three variables that occur in all forms of barbecue – Heat, Smoke, and Time. The interaction of
these three elements determines the barbecuing process one will use. Many grill masters will tell you
that true barbecue must be “low”(heat) and “slow” (time) so that smoke
has time to enhance the flavour naturally while tenderizing the meat. Grilling, on the other hand, is a hot
and fast cooking technique that occurs directly over the heat source. Indirect heat is similar to roasting,
and is recommended when grilling larger pieces of meat with the grill cover down and the meat placed
so as to avoid the direct heat source. When you grill steaks and hamburgers
with direct heat, the cook time is often too short to infuse the meat with any smoky flavour.
Meat Smoking:
The process of meat smoking is done at a lower temperature than grilling. The goal is still
to cook the meat to its normal “safe temperature”, but over a longer period of time, and at a lower tem-
perature, so that the meat has limited opportunity to become damaged or “overdone”. smoking at the
lower temperature.
Although curing and smoking meats is an ancient form of food preservation, today smoking is primarily
used to enhance flavour and tenderize cuts of meat that often cook best with the low heat,
slow cook method. The ability to control both time and temperature digitally with your new electric
smoker takes all of the tedious steps out of the smoking process. Moreover, you will learn that the
amount of “smoke” required during the process is far less than one might expect. Often, the most impor-
tant part of the process is to keeping the door to the smoker latched and doing nothing.
Continually opening the smoker is completely unnecessary.Once every hour or two over a long
smoker process should be more than enough. Smoke emanating from your smoker for hours
and hours will probably produce a creosote flavour so strong as to be inedible.
PREPARATION OF YOUR SMOKER
1. Once your food has been brined, marinated, and seasoned, you need to prepare your elec-
tric smoker for operation. To avoid the bitter flavour of creosote on your meats, be sure that your smoker
has been completely cleaned prior to commencing the smoking process.
