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For slow smoking, only cook in the main firebox, with the fire only in the offset firebox. Use just a small amount of fuel,
usually in just one half of the offset firebox.
USING CHARCOAL AND WOOD
CHARCOAL
Your smoker is made ideally to burn charcoal briquettes or natural wood lump charcoal – both of which have different
cooking attributes. Charcoal briquettes typically provide longer burn times than lump charcoal – but lump charcoal
burns hotter than briquettes. Using the charcoal pan access door to add more charcoal makes both briquettes and
lumps easy and convenient for extended cooking times. Heat Beads™ can also be used, but take care to fully burn
them in before cooking. Heat Beads™ generally will burn for longer but at a lower temperature per kg.
SMOKING WOODS
Adding smoking woods to your smoker is an easy and effective way to create wonderful flavor combinations for all
types of Barbeque Grilled, Indirect Cooked, or Slow Smoked foods. Wood chips are typically used for shorter cooking
times, where chunks are better for longer cooking times.
When choosing smoking woods, the rule of thumb is to use a fruited hardwood – from a tree that bears a nut, fruit, or
berry. The most popular and widely available smoking woods are hickory and mesquite. Hickory imparts a milder flavor,
where mesquite is more intense. Other common wood varieties are oak, apple, pecan, cherry, etc.
It is important to never use pine, gums, cedar, or kiln dried wood as they contain resins than taste bad and can be
poisonous
Any smoking woods used should be well cured. Green wood still contains all the sap and moisture needed to keep the
tree alive, and will impart a very strong-tasting smoke that will turn your foods black. Also, when you try burning green
wood, it is hard to reach a good temperature, because all the moisture inside the wood can put the fire out while it’s
burning. Well-cured wood lights easily, maintains cooking temperature, and produces a great tasting smoke flavor that
isn’t too strong. Smoke from some woods can be poisonous. Only use wood from a safe source that you trust!
Never use any timber that may have previously been painted or treated as it could be poisonous. If you are not sure of
the source, assume it is poisonous and don’t use it.
The amount of smoke flavor imparted to your food can be controlled by not just the type of wood you use (whether a
mild wood or more intense), but also by the length of time the meat is smoked. Indirect Cooking typically adds more
smoke flavor to food than Barbeque Grilling, due to the longer cooking times. You can also control the amount of
smoke flavor by wrapping meats in aluminum foil for part of the cooking process. Cook meat for 1/2 to 2/3 of the total
cooking time, or until it looks to be the perfect color. Then wrap the meat in foil and finish cooking the meat until done.
“!” WARNING “!”
Most surfaces on this unit are VERY hot when in use. Use extreme caution.
Keep others away from the smoker when it is in use or still hot..
Always wear protective clothing to prevent injury.
Keep children and pets away from the unit when it is in use.
Do not move this unit during operation.
Never substitute gasoline, kerosene or alcohol for firelighters.
