1. Plug the power cord into a GFI Outlet. The blue indicator light on the POWER button will flash indicating there is
power to the smoker.
2. Push the POWER button to turn the smoker ON. There will be an alert sound for 3 seconds and the LED screen
will light up indicating the smoker is ready to use. The LED screen will then scroll between “TIME”, “TEMP” (Internal
Smoker Temperature) and “PROBE” (Meat Probe Temperature)
3. Open side water fill door and fill water pan half full with water. (During your smoking process, you can add
additional water through the side water fill door. - Note: Do not overfill.)
4. Fill the wood chip tray with wood chips. Refer to the section “How to use the wood chip tray” on page 13
5. Press either the “HOT SMOKE” or “COLD SMOKE” button to set your smoking program preference.
6. Press the “SET/CHECK TIME” button to set the smoking cycle time.
- Press the button once to set hours.
- Press the UP or DOWN arrow to increase or decrease the hours.
- Press the button again to set minutes.
- Press the UP or DOWN arrow to increase or decrease the minutes.
7. Press the “SET/CHECK TEMP button to set the time and to set the desired temperature inside the smoker.
- Press the UP or DOWN arrow to increase or decrease temperature.
8. Press the “SET/CHECK PROBE button to set the smoker temperature and to set the desired meat probe
temperature.
- Press the UP or DOWN arrow to increase or decrease the desired meat probe temperature.
9. Press the “HOT SMOKE” or “COLD SMOKE” button again to start your smoking program.
10. When you are in a “HOT SMOKE” or “COLD SMOKE” program, your LED screed will scroll between the time left to
smoke, the internal temperature of the smoker and the meat probe temperature. When the program time runs
out, the smoker will shut off. When the meat reaches the set temperature on the meat probe, there will be an alert
sound for 3 seconds indicating that the meat is done. Note: The smoker will still be running and the LED screen will
display time, temp and the probe temp.
NOTE: If at any time the consumer presses the Check Time, Temp or Probe button, the display will change to the current time remaining, the
current temperature or the current probe temperature. By holding the Set Time or Temp button for 3 seconds during the hot or cold smoke cycle,
the LED will flash the current set time or temperature. The time or temperature can be changed by using the up and down arrows as defined
above. The change can be confirmed by pressing the set button a second time.
11. Your wood chips should start to smoke in 10 - 15 minutes depending on the type of wood chips. After
20 minutes your wood chips should “Wick” and continue to smoke for the rest of the program cycle.
Below is a chart with recommended settings for both of the air intakes (Vents) on the smoker.
Recommended
Air Intake Settings
Smoke Programs
Back Air Vent
First 20 Minutes
Open 100%
For
HOT
Smoke
Open 100%
For
COLD
Smoke
First 20 Minutes
Open 100%
Open 100%
Rest of Program
Open 50%
Open 100%
Rest of Program
Set to any position
for desired amount
of smoke
Set to any position
for desired amount
of smoke
Bottom Air Vent
NOTE: You can set your Air Intake to any opening
to achieve your optimal smoke you desire. These
are recommended settings to help your chips to
last longer and have optimal smoke generated.
(Your settings may vary depending on the size of
the wood chips used and the density of the wood
chips in the wood chip tray.)
NOTE: If you feel your wood chips are not producing enough smoke after
the initial 20 minutes, press the “FAST SMOKE” button and the smoke
element will run for an additional 20 minutes to help get the wood chips
smoking. On the LED screen you will see the time counting down from
20 minutes to zero. You can stop the “FAST SMOKE” program at any time
by pressing the “FAST SMOKE” button while the program is running.
Operating Instructions
NOTE: If your wood chips are
producing more smoke than you
want, you can slow the smoke
being produced by decreasing
the lower air intake vent opening
to restrict the incoming air.
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