19
G. OPERATION: COOKING
DAMPER ADJUSTMENTS
Temperature maintenance is best controlled
by different damper adjustments. The key to effective
smoking is to watch your heat indicator on the door
and adjust the damper accordingly. For better
performance, rotate the smoker to where the front of
the cabinet is facing the wind. This allows the
adjustment of the damper to be more effective and
accurate.
Opening the dampers helps to exhaust both the heat
and smoke. This will make the smoker run cooler.
Closing the dampers will make the smoker run hotter.
The dampers should never be fully closed.
COOKING INSTRUCTIONS
IMPORTANT: Before each use, clean and inspect the
hose and the connection to the LP gas cylinder. If there
is evidence of abrasion, wear, cuts or leaks, the hose
must be replaced before the smoker is used. Refer to
the “leak test” instructions in the LP Tank connection
portion of this manual.
• Fill the wood chip box with flavouring wood
chips and place the box inside the smoker as
instructed in the assembly section of this manual.
Refer to the section that explains flavouring wood
for recommended use of flavouring wood.
• Place the water bowl inside the smoker in
the lowest rack position as explained in the
assembly section of this manual. Carefully fill
the water bowl with water or marinade up to
1 inch below the rim. A full bowl will last for
approximately 2 - 3 hours. Do not overfill or
allow water to overflow from the water bowl.
• Insert or adjust the cooking grids into the
desired rack positions. For better access to
the food with tongs or spatulas, make sure
the grid wires run front to back as explained
in the assembly section of this manual.
• You are now ready to light the burner. Refer to the
Lighting Procedure on the previous pages of this
manual. The heat from the burner will allow the wood
chips to burn, causing the flavouring smoke to
accumulate. Adjust the dampers to control the heat.
• Important - wait until you see the first signs of
smoke to add your food to the smoker. If your food is
added as soon as you start to heat the wood chips,
the food may seal and reduce the amount of smoke
flavour.
• Smoking for 2 to 3 hours at the ideal constant
cooking temperature of 225ºF to 250ºF
(110ºC to 120ºC) will get the best results.
This temperature is according to the heat
indicator mounted on the front of the smoker.
For more tender and heavily smoked meat,
a lower temperature may be preferred. If time is
critical, a higher temperature range is recommended.
• Check water level periodically and add water
if low. For best results and to retain heat,
avoid opening door of the smoker while in
use. When the door must be opened, only
open it briefly. The smoker will quickly resume
cooking temperature after the door is closed.
• Always use a meat probe thermometer to
ensure food is fully cooked before removing it
from the smoker.
• After each use, and after the smoker is cooled,
carefully remove the water bowl from the smoker,
empty the water, and clean the water bowl.
SHUTTING THE SMOKER OFF
CAUTION: The smoker can become very hot
while in use. Do not touch any portion of the
smoker except for the door handle and burner
control knob. It may be necessary to use
protective gloves.
• Turn the burner control knob off by pushing
in and rotating clockwise. The burner flame
should then go out.
• Turn off the LP cylinder valve by turning the
knob clockwise until it stops.
• Follow all warnings and safety precautions
before removing meat from smoker or
preparing the unit for storage.
WARNING
BE CAREFUL WHEN HANDLING THE COOKING
SHELVES IF THE SMOKER HAS BEEN IN OPERATION
THEY WILL BE HOT. USE A PROTECTIVE GLOVE OR
MITT. BE CAREFUL NOT TO EXTEND THE COOKING
SHELVES FULLY WHEN THE SMOKER IS IN OPERATION.
THE COOKING SHELVES SHOULD ONLY BE REMOVED
FULLY WHEN THE SMOKER HAS BEEN TURNED OFF
AND HAS COOLED FOR THE CLEANING PROCESS