4 7/16” SAE FLAT WASHER
13 3/8” - 16 x 1” HEX HEAD BOLT
4 3/8” PAL NUT
2 1/4-20 x 3/4“ HEX HEAD
MACHINE SCREW
4 1/4” FLAT WASHER
2 1/4-20 REVERSIBLE LOCK NUT
1/16”
1/8”
1/4”
1/2”
1”
1”
2”
3”
Parts diagrams ARE NOT actual size.
Use ruler to determine correct size
WILD WEST TRADITION HARDWARE BAG
2 HITCH RETAINER CLIP
8 3/8”-16 HEX NUT
8 3/8” LOCK WASHER
Preparing and using your WILD WEST TRADITION Smoker
Before cooking with your
WILD WEST TRADITION Smoker
, the following steps should be closely followed to both cure the finish and season the
interior steel. Failure to properly follow these steps may damage the finish and/or impart metallic flavors to your first foods.
1. Brush all interior surfaces including grills and grates with vegetable oil.
2. Build a small fire on the fire grate, being sure not to lay coals against the walls.
3. Close lid, (Position butterfly and smokestack damper at approximately one quarter open). This burn should be sustained for at least two hours,
the longer the better. Begin increasing temperature by opening the butterfly and smokestack damper half-way and adding more charcoal.
Your
Wild West Tradition Smoker
is now ready for use.
Rust can appear on the inside of your grill. Maintaining a light coat of vegetable oil on interior surfaces will aid in the protection of your grill.
Exterior surfaces of grill may need occasional touch up. We recommend the use of a commercially available black high temperature spray paint.
NEVER PAINT INTERIOR OF UNIT !
GRILLING
Wood is recommended, however charcoal or a combination of both may be used as the fuel source for grilling, with the fuel source placed and ignited
on the fire grate. Do not build too large of a fire. We recommend starting a fire with no more than 4 pounds of charcoal (approximately 60 briquets)
and adding more as needed during cooking. After allowing the fire to burn down, place the cooking grills in the unit.
Failure to read and follow instructions for lighting charcoal may result in serious personal injury and/or property damage.
GRILL MAINTENANCE
Frequency of cleanup is determined by how much your grill is used. Make sure coals are completely extinguished before cleaning inside of unit.
Inside surfaces may be cleaned with a strong solution of detergent and water applied with a scrub brush. Thoroughly rinse with water and allow to air
dry before using again.
SMOKIN’ AND SLOW COOKING
If using the
Wild West Tradition Smoker
as a smoker or slow cooker, remove the cooking grill from the firebox and build your fire on top of the fire
grate in the firebox. Either charcoal or wood may be used, but wood is the recommended fuel for it’s rate of burn and the flavor that it imparts to the
food being cooked. Most seasoned hardwoods are good for smoking such as Hickory, Mesquite, Pecan, Oak, and many other fruit woods. The
firebox will accommodate most split fireplace size logs (16”). Bark should be avoided or burned off first as it contains a high acid content and
imparts an acrid flavor.
After allowing the fire to burn down, close the doors and control the temperature and smoke with the dampers located on the firebox and atop the
smokestack. Smoke is contained within the chambers, which will reduce burn while imparting more smoke flavor. Do not operate the
Wild West
Tradition Smoker
with temperatures exceeding 450 degrees in the smoke chamber. Place the food in the smoke chamber and monitor the
temperature. Cooking and smoking are taking place using indirect heat. There is no need to worry about a grease fire flare-up ruining the food.
Do not place food within 6” of the opening from the firebox into the smoke chamber. A general rule of thumb for cooking is about 1 hour per pound
for smoking large cuts of meat but refer to a good cookbook for specific cuts of meat. Limit the number of times you open the smoke chamber door
as this will allow heat to escape and extend the cooking time.
