7
6
NOTE: If your looking you’re not smoking!
For best results leave door closed. Smoking
is a slow process.
IMPORTANT
Place the Smoker outdoors on a hard, level
and non-combustible surface away from
roof overhangs or any combustible material.
Never use on wooden or other surfaces that
could burn. Place the Smoker away from
open windows or doors to prevent smoke
from entering your house. In windy weather,
place the Smoker in an outdoor area that is
protected from the wind.
Never attempt to remove water bowl when
hot.
Read all safety warnings and instructions
carefully before operating your Smoker.
Caution: Before each use, check handles
and support brackets to make sure they are
securely fastened.
ADDING WATER OR WOOD
DURING COOKING
Additional flavouring wood should not have to
be added during the cooking process, however
it may be necessary when cooking very larger
pieces of meat. Follow the instructions and
cautions below to avoid injury while adding water
and/or wood.
Adding Water
1. Wearing oven mitts carefully open the top
drawer.
2. Carefully add the water or liquid to the pan.
3. Carefully close the draw.
Adding Wood
1. Wearing oven mitts carefully open the bottom
drawer.
2. VERY HOT!! Lift the lid off.
Note: Do not put on any combustible surface.
3. Carefully add around a handful of wood chips/
pellets.
Note: Wood chips must have been soaked in
water for 20 minutes before being added.
4. VERY HOT!! Place lid back on smoker box.
5. Carefully close the draw.
COOKING TIPS
• Variations in flavour can be achieved by adding
wine, soft drinks, herbs, spices, bits of citrus
peel, fruit juice, onion or marinades to the water
bowl as well as some water.
• Brush poultry and naturally lean meats with
cooking oil, butter or margarine before cooking.
• Meat should be completely thawed before
cooking.
• When cooking more than one piece of meat, the
cooking time is determined by the largest single
piece being cooked.
• The meat bastes itself while cooking in the
Smoker. No basting or turning is necessary
after the meat is placed on the rack. For added
variety, barbecue sauce or marinade may be
applied on meat before placing on rack.
• Always use a meat thermometer to determine
if food is done. Many variables (outside
temperature, proximity of food to heat source,
etc.) will affect actual cooking times. When using
a meat thermometer, place probe mid-way into
the thickest part of the meat, making sure that
it does not touch any fat or bone. Allow five
minutes for the thermometer to properly regulate
temperature.
Air Vent Adjustments
Smoking cabinet temperature is best controlled
by varying the air vent openings.
The key to effective smoking it to check the
temperature gauge on the door and adjust the air
vents accordingly.
Opening the upper air vents helps to exhaust both
heat and smoke which will allow the smoker to
run cooler.
Whilst closing the upper air vents will help to
increase the temperature.
Note: The dampers should never all be fully
closed.
