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Gas Smoker Cooking Instructions
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WARNING
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Failure to comply with these instructions could
result in a fire or explosion that could cause
serious bodily injury, death or property damage.
Use your smoker at least 3 feet away from
any wall or surface.
Use your smoker at least
3 feet away
from combustible objects that can
melt or catch fire (such as vinyl or wood siding,
fences and overhangs) or sources of ignition
including pilot lights on water heaters and
live electrical appliances.
Never
use your gas smoker in a garage, porch,
shed, breezeway or any other enclosed area.
Never
obstruct the flow of ventilation air around
your gas smoker housing.
Your smoker will get very hot.
Always wear a
flame retardant BBQ Mitt when cooking on your
smoker. Never lean into cooking areas while
using smoker. Do not touch cooking surfaces,
doors, handle or vent while the smoker is in
operation, or until the smoker has cooled down
after use.
Be aware that the Tray does contain
water and grease and be extremely careful when
removing to prevent spillage.
THIS GAS APPLIANCE IS DESIGNED FOR
OUTDOOR USE ONLY.
CAUTION
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Always keep the tray filled with water during
operation. Failure to comply with these
instructions could result in a grease fire that
could cause serious bodily injury, death or
property
damage. During operation, a full water
tray can evaporate within 80 minutes.
Smoker Operating Instructions
1. Open both smoker cabinet doors
2. Pull out the Water Tray and fill with water
3. Push back Water Tray
4. Pull out the Smoker Drawer to add chips then push
back Smoker Drawer
5. Place food on the Cooking Grids
6. Ignite smoker burner
7. Close the doors securely for smoking
Cooking Temperatures
There are different opinions on smoking techniques, times
and temperatures. As a general rule though, the ideal
temperature for slow smoking is about 230 to 250 de-
grees. Take some time to work with your new smoker until
you get a good idea of how it operates in your particular
backyard setting. And remember, unlike grilling over a
direct flame where timing is critical, smoking is a slow
indirect cooking method, so relax and enjoy the process.
Low setting =
approximately 190 degrees
Medium setting
= approximately 220 degrees
(NOTE: This setting is not printed on the control knob)
High setting =
approximately 250 degrees
An Important Note About Heat Settings
The suggested heat settings and cooking times
shown in the following pages are approximate.
Unlike the controlled environment inside your kitchen,
variables including outside temperatures, wind and
smoker location will affect your smokers heat
distribution. Because these condition vary, and no two
backyards are alike, we offer this cooking guide as a
convenience.
To prevent overcooking and ensure the most delicious
results every time, we recommend you:
Monitor your smoker closely
Adjust the control knob setting as needed
Always keep the Water Tray filled with water during
operation
Preparing to Smoke
Smoking gives food a distinctive, delicious flavor. You will
find a variety of wood chips available for use in smoking
foods. A list of popular wood flavors is found on page A-3.
Pre-soaking of wood chips may be required so read and
follow the manufacturers instructions for preparing
smoking chips prior to use.
Note:
It is our experience that many smoking chip
products do not actually produce a smoke but instead
infuses the food with flavor. Please read product labels
carefully and if in doubt, ask your retailer for details.
