To UsE ThE smokER
As a starting point, soak wood chips in water for at least 30 minutes before using.
(Wet wood will produce more smoke flavor.) Place a handful of wood chips or a few larger
chunks in the bottom of the smoker body. As you gain experience in smoking, increase or
decrease the amount of wood to suit your taste.
Note:
Always grill with the lid closed to allow the smoke to fully penetrate the food.
Light grill according to lighting instructions. Smoke will start in approximately 10 minutes and
last as long as 45 minutes. If you require more smoke, refill the smoker with wood chips and/or
chunks. Keep the lid of the grill closed while cooking.
Note:
After refilling smoker, smoke will take about 10 to 15 minutes to start again.
The smoker may be used to enhance meat, poultry and fish recipes. Cook with the lid down
according to the times indicated in charts or recipes.
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DANGER
:
Do not use any flammable fluid or combustible products in
the smoker to ignite the wood chips. This will cause serious bodily
injury.
ClEANING ThE smokER
Before each use, empty the smoker of ash to allow proper air flow.
Note:
Smoking will leave a “smoke” residue on the surface of the smoker. This residue cannot
be removed and will not affect the function of the smoker. To a lesser degree a “smoke”
residue will accumulate on the inside of your gas grill. This residue need not be removed and
will not adversely affect the function of your gas grill.
WooD PAIRINGs
Beef and lamb
oak and hickory
Pork
pecan, cherry and apple
Chicken
apple and pecan
Fish
mesquite and alder
Vegetables
rosemary sprigs
Always avoid soft, resinous woods like pine, cedar, and aspen.
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WARNING: Never use wood that has been treated or exposed to
chemicals.
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