Section Two: OPERATION
HOW IT WORKS 101
A
All natural wood bbq pellets are poured
in the hopper. (3)
B
Turn Temperature Dial (1) to the
“OFF” setting.
Plug the smoker / grill into a grounded,
110 volt, electrical outlet.
Open the main lid, then using the
Temperature Dial, select SMOKE. (1)
The Auger (6) begins to feed pellets
from the Hopper (3) to the Burn
Pot. (8)
The Igniter (7) or hot rod, activates
for 5 minutes, and along with the
Draft Fan (5) ignite the pellets.
The Draft Fan (5) causes the
pellets to burn, clean and intense,
like a miniature forge.
The Draft Fan (5) also causes heat and
“clean” wood smoke to surround the food,
known as convection cooking.
This is the key to making a effort free, juicy,
and the most fantastic natural flavor.
The wood pellet fuel burns in the Burn Pot (8) hot
and intense. The fly ash and the flames hit the
Flame Broiler (10) and are directed toward the
ends of the barrel.
The fly ash is collected in the bottom of the
barrel and should be cleaned out periodically.
C
D
E
F
Drippings from the food hit the hot Flame Broiler /
Flavor Enhancer (10), vaporizing back into the
food.
Excess drippings are channeled to the
Grease Chute (18) to the external bucket (19)
for easy disposal.
G
Select the desired cooking temperature (1)
200°F, 225
°
F, 250°F, “Hot Smoke” fish, ribs, briskets
300°F to 325°F, “Bake or Slow Roast” chicken, lamb,
325°F to 375°F, “Bake” breads, cookies, desserts
400°F to 475°F, “Bake or Braise” pizzas, beef, veggies
500°F, “Steak House Sear” your steaks, burgers, dogs
When finished creating your “Culinary Delight”, simply lift
the lid and turn the dial (1) to OFF.
H
I
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