17
E. OPERATION: BEFORE USE
PRE-USE PROCEDURES:
Before you cook food in your smoker, it is
important to “season” your smoker. Seasoning
seals the paint and interior of your smoker
to enhance flavouring, durability, and overall
performance. This is also referred to as the
“break-in” process.
If your smoker requires any touch-up paint
on the inside of the cabinet, the only time you
should apply paint to the inside is before the
seasoning process. Paint should not be applied
to the interior of your smoker after your smoker
has been used. Paint toxins can contaminate
your food. However, if paint becomes necessary
after use, see the section in this manual
concerning After Use Care and Maintenance.
To season your smoker, simply use it as you
normally would; only do not cook any food. You
will need to follow all the operating procedures
in the next few sections of this manual.
Using your desired flavouring woods and
marinades, burn your smoker at lowest
temperature for 45 - 60 minutes. Let the smoker
cool, and clean out the used water and wood.
Once seasoning is complete, your smoker’s
interior will have a durable, seasoned coating.
ADDING WATER:
To add water before cooking, simply remove the
water bowl and fill it with water up to 1” (2.5cm)
below the rim. Then replace the bowl to the rack.
To add water while the smoker is hot, DO NOT
pull the water bowl out beyond the rack. Use a
clean cup or watering can to add water to the
water bowl while in use.
For easier cleaning, line the water bowl with
aluminium foil before each use.
ADDING WOOD:
To add wood before cooking, simply fill the
wood chip box with your choice of flavouring
hardwood chips. The amount and type of wood
you use is entirely up to you. One full box is
typically enough for several hours of smoking.
Once the box is filled with wood, place the lid
on top of the box and set the box in the smoker.
To add wood while cooking, use tongs or long
handled pliers to remove the box lid and to
place the pieces into the wood chip box without
removing the box. It is not recommended to
remove the wood chip box while the smoker is
in operation.
WARNING: Do not use sawdust with this smoker.
CAUTION: The wood chip box and lid get very
hot. Avoid handling them while in use. Always
wear protective oven mitts when handling hot
components.
USING FLAVOURING WOOD:
• Small wood chips work best inside the wood chip box.
• Use dry hardwoods such as hickory, pecan,
apple, cherry or mesquite.
• Most fruit or nut tree woods produce
excellent smoke flavouring.
• Do not use resinous woods such as pine or
plywood. These usually produce unpleasant flavouring.
• Experiment with different types and quantities
of wood chunks, chips or sticks. Different
woods can also be mixed.
• To produce more smoke and to prevent fast burning,
pre-soak the wood chips in a separate bowl of water for
at least 20 minutes, or wrap the chips in perforated
aluminium foil.
WARNING: Wood pellets must never be soaked in water.
• Most smoke flavouring occurs within the first hour of
cooking. Adding wood chips after the first hour is
typically not necessary unless extra smoke flavouring is
desired.
WARNING: Do not use sawdust with this smoker.