1.
Position the smoker outdoors away from open windows and doors, on a hard, level, non-combustible surface. (Do not use
your smoker on a wooden deck. Do not place smoker on a tarp or other flammable surface.) Follow all safety warnings on
pages 2-4.
2.
Install the drip tray in the bottom of the smoker.
3.
Always have the chip tray installed when using the smoker, even if chips are not added.
4.
If soaking wood chips/dust do so now. (2 cups of sawdust to 1 cup of water). Set aside and allow to soak for 20 minutes or
longer.
Note:
To achieve a faster smoke, chips or sawdust can be used dry. Dry chips/dust will produce smoke faster but
will also burn more quickly.
5.
Plug in smoker.
6.
Set time and temperature desired.
7.
Preheat smoker to desired temperature.
8.
Fill smoker with food to be smoked and insert meat probe into the thickest part of the food you are smoking. Follow your
favorite smoking procedures.
Tips for Using the Smoker:
1. Do not cover racks with aluminum foil. doing this will interfere with heat and smoke circulation.
2. When filling smoker do not overload. Leave space between food on racks and when hanging. Do not allow food to touch
walls.
3. Smoker comes with dual dampers. Closing both dampers will hold in moisture, heat and smoke.
Opening both dampers
to allow moisture to escape more quickly to allow for drying foods like jerky. Opening the bottom damper
will allow you to control the air flow in the smoker. Which will allow you to smoke at a lower temperature
because the air will help to keep the chips burning.
4. When smoking in extreme cold temperatures cooking times may be extended. Always rely on the internal temperature of
your meat, not the time in the smoker.
5. When smoking is complete, open door and allow the unit to cool completely. Wipe internal smoker with a damp cloth to
clean and dry prior to storage. To insure smoker is completely dry turn the smoker to 125 degrees and run for 15-20
minutes. Cool completely. Store with dampers open in a dry place.
6. Trays, hanging bars, drip pan and water pan can be washed in warm soapy water.
Do not soak.
7. Dispose of ashes properly. It is advised to soak ash in water to insure they are no longer burning prior to discarding.
Cleaning Smoker:
After smoker has completely cooled—
1.
Remove shelves, hanging bars, drip pan, water and chip tray. Wash with warm soapy water and rinse and dry completely.
2.
Using an old towel wipe the interior of your smoker to remove moisture build up. Or turn the smoker on to a low
temperature for 15-20 minutes to dry the interior of the unit.
3.
Cool smoker completely and store in a cool, dry location with dampers open and away from children.
GET TO KNOW YOUR SMOKER
LEM Products • West Chester, OH 45011 • 877-536-7763 • lemproducts.com
LEM Products • West Chester, OH 45011 • 877-536-7763 • lemproducts.com
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#
1
2
3
4
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Description
Door Assembly
Handle
Control Panel
Sausage bar
Upper Damper
Door Seal
Shelf
Shelf Bracket
Lock Assembly
QTY
1
1
1
2
1
1
4
2
1
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10
11
12
13
14
15
16
17
18
Water Tray
Chip Tray Assembly
Cavity Heating Coil
Grease Tray
Door Support
Left Foot
Right Foot
Rear Handle
Lower Damper
QTY
1
1
1
1
1
1
1
1
1
#1228