Line the bottom of the smoker with foil and punch a hole in the foil through the drain hole (always
be sure the drippings can drain out). A clogged drain could cause grease to accumulate on the
smoker floor, which could cause a fire.
Place the pan provided beneath the drain hole located on the smoker floor. This pan will catch the
meat drippings.
Cover the lid of the wood boxes with foil for easy cleaning. Discard the foil after each cooking and
replace with fresh foil.
Place the properly loaded wood boxes in the smoker. Again,
never cook in the smoker without
the wood boxes in position even if you are not using wood.
Your smoker is an excellent slow-
cooking and/ or holding oven without wood!
The cooking capacity of your smoker is approximately 80 pounds, depending on the type of meat
you’re smoking. Do not overload your smoker. Keep meat 1/2" from the back and sides of the oven
walls. When the smoker is loaded, close and lock the door. Select 700 or 1400 watts. Turn the tem-
perature control knob to the desired temperature. Heat up will take from 20 to 60 minutes, depend-
ing on the load and the starting temperature of the food you’re cooking.
Do not preheat the smoker.
As long as you use the time and temperature recommended in any
recipe you can use that recipe, but not over 250°F.
If a recipe calls for a higher temperature, increase the time. It is a good idea to use a temperature
probe to measure the internal temperature of the product you’re cooking the first time. Temperature
probes are available from SmokinTex.
Never leave the smoker unattended with the door open and the smoker on. When closing down, al-
ways unplug your smoker. Be careful when emptying the wood boxes, they could still be very hot.
Also be careful with the ashes, they could still be very hot and cause a fire. It is a good idea
to remove the wood box from the oven and douse the contents with water.
NEVER
put the hot ashes
in your trash can.