7
7. For the best cooking results, use a meat thermometer when
cooking large pieces of meat such as beef, ham, turkey, whole
chickens, etc. The use of a meat themometer will allow you to
determine if the meat is cooked properly and safely.
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150
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Smoking jerky/fish
300
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Chicken pieces, grilling
hamburger and ribs
325
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Poultry, turkey breast
350
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Roasting beef, pork
and lamb
450
o
Searing steaks
or higher
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Chicken (whole) . . . . . . . . . . . . . . . . . . . . . . . . .60-80 min.
Chicken (pieces) . . . . . . . . . . . . . . . . . . . . . . . . .30-45 min.
Ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 - 5 hrs.
Turkey (whole stuffed, 18 lbs.) . . . . . . . . . . . . . .3-4 hrs.
Turkey (whole unstuffed, 12 lbs.) . . . . . . . . . . . .2-3 hrs.
Turkey Breast (8 lbs.) . . . . . . . . . . . . . . . . . . . . .2-3 hrs.
Leg of Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . .3-4 hrs.
Beef Roast (8-15 lbs.) . . . . . . . . . . . . . . . . . . . . .2-3 hrs.
Boston Butt (Bone-In, 8 lbs.) . . . . . . . . . . . . . . .3-4 hrs.
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1. Open the dome until it locks it in place and remove the cooking
rack.
2. Crumple 1-2 double-wide newspaper sheets and place them on
the ceramic fire grate. Place 2-3 hand fulls of natural lump
charcoal (not briquettes) on top of the newspaper. Lump charcoal
lights easily with a little newspaper and does not contain fillers or
additives and gives the food a natural charbroiled taste. After
cooking, the remaining charcoal can be extinguished by closing
the dampers and reused again.
3. Open the bottom draft door COMPLETELY. Light the newspaper
in several places. After newspaper starts to burn, close the dome
by pulling on the dome handle. Open the slide metal top
COMPLETELY. The air flow will help light the charcoal. If
preferred, you can use an electric starter, or charcoal starter. D
DO
O
N
NO
OT
T use lighter fluid.
4. Check the thermometer often during the heat-up of the cooker.
(Dampers open during heat-up). When the temperature
approaches the desired setting, adjust the top and bottom
dampers to set the temperature. Start with the dampers open
1/4” to 1/2” and adjust as required. To lower the temperature,
close dampers. To raise the temperature, open the dampers.
Readjust dampers to maintain desired temperature.
5. When the temperature is set, put your food on. After a few times
using the cooker, you will be able to control the temperature
easily. When you finish cooking, completely close the bottom
draft door and the slide metal top. This will extinguish the
remaining charcoals and allow you to use it again.
6. Since your cooker uses ceramic materials, it holds the heat better
and longer. Due to this, if the cooker gets too hot it may take
longer to lower the temperature. Therefore, when cooking it is
very important to constantly adjust the dampers to control the air
flow. If you continue to have problems with the cooker becoming
too hot, you may want to reduce the amount of charcoal being
used.
Amount closed
Amount opened
