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Operation
This smoker is very easy to clean and store.
1. Switch the smoker off and unplug it from the power source.
2. Allow unit to cool down before cleaning.
Maintenance
TYPES OF SMOKING
Dry Smoking: uses heat on the product to slowly cook food.
Wet Smoking: Wet smoking or water smoking is when a pan of water, fruit juices, wine, or other liquids are
used to keep moisture and add flavour.
Cold Smoking: This consists of smoking food at temperatures below 38-100°F. This will not burn the fat off.
Foods for cold smoking would usually be cured first.
Hot Smoking: Hot Smoking is the process of smoking food at the same time as it cooks. Hot smoked foods
may be cured (brined) or marinated, or basted or rubbed.
BARBECUE: THE BASICS
Heat, smoke, and time all affect the smoking process. By smoking in low heat for a long period of time, this will
produced the best results which adds flavour to the meat.
MEAT SMOKING
The process of meat smoking is done at a lower temperature than grilling. The goal is still to cook the meat, but
over a longer period of time, and at a lower temperature. There is less chance of burning the meat.
WOOD PELLETS
Hickory: Can be used for poultry, ham, beef and pork. Will give sweet bacon flavor.
Apple: Can be used for poultry, fish and pork. Gives a sweet taste.
Oak: Can be used for poultry, ham, beef and pork. Gives smoke flavour.
Mesquite: Can be used for poultry, beef and lamb. Gives a unique, slightly sweet but hearty flavour.
Pecan: Can be used for poultry, fish and pork. A more subtle smoke flavour.
ADDING WOOD PELLETS DURING SMOKING PROCESS
• Add wood pellets or chips to the smoker to add flavour.
• Temperature may spike briefly after wood is added. It will stabilize after a short time. Do not adjust.
