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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, amount of charcoal, 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.
CARE & MAINTENANCE
• Wash cooking racks, water and charcoal
bowls with hot soapy water, rinse well and dry.
Lightly coat cooking racks with vegetable oil or
vegetable cooking spray.
• Clean inside and outside of Smoker by wiping
off with a damp cloth. After cleaning, apply a
light coat of vegetable oil or vegetable cooking
spray to the interior surface of the smoker body,
cooking racks and water bowl. This simple
process will help reduce interior rusting. Do not
apply oil to the charcoal pan.
Note: Smoke will accumulate and leave a
residue in the top of your unit that may drip onto
food during cooking. To minimize accumulation
of residue, wipe off after each use.
• Never apply paint to the interior surface.
• Rust spots on the interior surface can be buffed,
cleaned, then lightly coated with vegetable oil or
vegetable cooking spray to minimize rusting.
• Always keep your Smoker covered when not in
use to protect against excessive rusting.
WARNING
• Always allow Smoker and all components
to cool completely before handling.
• Never leave coals and ashes in Smoker
unattended.
• Before leaving unattended, remaining
coals and ashes must be removed from
Smoker. Use caution to protect yourself and
property. Place remaining coals and ashes
in a non-combustible metal container and
completely saturate with water. Allow coals
and water to remain in metal container 24
hours prior to disposing.
• With a garden hose, completely wet
surface beneath and around the Smoker
to extinguish any ashes, coals or embers
which may have fallen during the cooking or
cleaning process.
• Extinguished coals and ashes should be
placed a safe distance from all structures
and combustible materials.
• Cover and store Smoker in a protected
area, out of reach of children.
NOTE: If your looking you’re not smoking!
For best results leave door closed. Smoking
is a slow process.
