SC2219701-SC_ENG
21 of 25
20160222-ver1.2
product. Start with 2.2 pounds (about 1.0 kg) or less of charcoal in Offset Firebox. When charcoal is burning strong,
carefully place hot coals in center of charcoal grate/grid.
NOTE: to extend the life of your smoker/grill, make sure that hot coals and wood do not touch the walls of
smoker/grill.
IF USING CHARCOAL CHIMNEY STARTER, PROCEED TO STEP 5.
If you choose to use charcoal lighting fluid, ONLY use charcoal lighting fluid approved for lighting charcoal. Do not
use gasoline, kerosene, alcohol or other flammable materials for lighting charcoal. Follow all manufacturer’s
warnings and instructions regarding the use of their product. Start with 2.2 pounds (about 1.0 kg) or less of
charcoal in Offset Firebox. Place the charcoal in center of charcoal grates.
Step 3
Saturate charcoal with lighting fluid. With lid open and charcoal tray completely placed inside Offset Firebox, wait 2
to 3 minutes to allow lighting fluid to soak into charcoal.
*Store charcoal lighting fluid a safe distance from the smoker/grill.
Step 4
With Offset Firebox lid open, stand back and carefully light charcoal and allow to burn until covered with a light ash
(approximately 20 minutes).
WARNING
Charcoal lighting fluid must be allowed to completely burn off prior to closing Offset Firebox Lid (approximately 20
minutes).Failure to do this could trap fumes from charcoal lighting fluid in Offset Firebox and may result in a flash-fire or
explosion when lid is opened.
Step 5
Place cooking grates on grate support lips (optional) and close Offset Firebox lid.
Step 6
Place food on cooking grates in main chamber and close doors. Always use a meat thermometer to ensure food is
fully cooked before removing from smoker/grill.
Step 7
Allow smoker/
grill to cool completely, and then follow instructions in the “After-Use Safety” and “Proper Care &
Maintenance” sections of this manual.
Flavoring Wood
To obtain your favorite smoke flavor, experiment by using chunks, sticks or chips of flavor producing wood such as
hickory, pecan, apple, cherry, or mesquite. Most fruit or nut tree wood may be used for smoke flavoring. Do not use
resinous wood such as pine as it will produce an unpleasant taste.
W
ood chunks or sticks 3” to 4” (7 to 10 cm) long and 1” to 2” (2 to 4 cm) thick work best. Unless the wood is still
green, soak the wood in water for 30 minutes or wrap each piece in foil and tear several small holes in the foil to
produce more smoke and prevent the wood from burning too quickly. Only a few pieces of wood are required to
obtain a good smoke flavor. A recommended amount for the smoker is 5 to 6 wood chunks or sticks. Experiment by
using more wood for stronger smoke flavor or less wood for milder smoke flavor.
Additional flavoring wood should not have to be added during the cooking process. However, it may be necessary
when cooking very large pieces of food. Follow instructions and cautions in the “Adding Charcoal/Wood During
Cooking” section of this manual to avoid injury while adding wood.
Regulating Heat
To increase heat, add more wood and/or charcoal. Follow instructions in “Adding Charcoal/Wood During Cooking”
section of this manual.
!
!
