41.2 Using the smoker
1. Close the smoke control valve.
2. Switch on the smoker from the power
button. The power button is green while
the power is on.
3. Adjust the power knob to full.
4. Keep the smoker on for 20 minutes before
placing the food inside the smoker.
5. When the smoke starts forming, adjust the
temperature to the desired level using the
control knob.
6. Place the food on the grate, ensuring there
is space for heat circulation between them.
7. Place the smoke control valve in the
desired position. Follow the temperature
of the thermometer.
8. Use the smoker until the food is ready.
9. After use, switch the smoker off from the
power button, disconnect the power cord
from the plug and let the smoker cool
down before storing it.
10.Clean the smoker after use.
41.2 Adjusting the temperature
Adjusting the temperature is done by adjusting
power from the control button. Adjusting the
amount of smoke is done by opening and closing
the smoke control valve at the top of the smoker.
Opening the smoke control valve reduces the
temperature in the smoker. Correspondingly, its
closure raises the temperature in the smoker.
Observe the temperature using a thermometer
on the door. Check the temperature regularly and
adjust the smoke control valves if necessary.
Note!
Air control valves become hot when using
the smoker. Use protective gloves when adjusting
the smoke control valve.
Note!
The internal temperature of the smoker is
influenced by the prevailing outside temperature,
the wind and the number of smoked products. A
long extension cord weakens the efficiency of the
smoker and thus affects the smoker's internal
temperature. Always open the extension cord
completely straight out of the coil.
Note!
The smoker's own thermometer is
indicative. Always use a separate meat
thermometer to observe the temperature more
closely.
41.3 The smoking
In this smoker, smoking chips are placed in a chip
tray placed above the smoker's heater unit on its
own rack. The chip tray must always be in its own
rack and should not be placed directly on the
heater unit. Always fill the chip tray at least
halfway. Always use dry smoking chips; never use
moist smoking chips.
41.4 Different types of smoking chips
Well-stocked grocery stores and hardware stores
offer a wide range of smoking chips. Smoking
chips from different woods bring their own
flavour to smoked products. By experimenting,
you will find the aromas that are best suited to
you.
Common smoking chips available in stores.
•
Alder
•
Apple
•
Cherry
•
Maple
•
Pecan
•
Mesquite
•
Hickory
41.5 Food preparation times
No exact time for smoking can be predicted. The
food preparation time is influenced by the
prevailing outdoor temperature, the products to
be smoked and the desired level of smoking.
41.6 Grease fire
The drip pan under the barbecue must be
emptied whenever there are marinade and fat
drips from the smoker. Avoid the formation of fat
pools on the drip pan, as they may catch fire.
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