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1. Fully open all dampers
2. Using your desired flavoring wood (hickory, mesquite, pecan, apple, alder, etc.), start a fire in
the fire box by placing the wood on the log rack. Use sticks of wood that are approximately 14
- 18 inches in length and 3 - 5 inches in diameter.
3. Allow the wood to burn for 20 to 30 minutes and then check the temperature gauge on the
cooking chamber lid. For indirect cooking, we recommend 225 to 250 degrees Fahrenheit.
For smoking, the desired temperature may be lower. The heat and smoke can be regulated
by adding more wood and by opening or closing the dampers.
4. Once the desired temperature is achieved, place the food in the cooking chamber. Continue
to monitor the temperature as the food smokes/cooks. For the best heat and smoke flow,
close the bottom left damper and the top right damper. At 225 to 250 degrees, it will take
approximately 30 minutes per pound to cook the food. Time will vary depending on the
temperature at which food is smoked/cooked. The level of desired doneness will also affect
the cooking time.
5. For best results, try to maintain a constant temperature inside the cooking chamber by adding
wood as necessary and adjusting the damper openings. Check the internal food temperature
periodically by inserting a meat thermometer into the food. Use caution when checking the
food temperature to avoid injury.
6. Once the food has reached the desired temperature, remove from cooking chamber and let
stand 30 minutes. The USDA Standard temperature chart for properly cooked meat can be
found at the back of this manual.
FOR YOUR SAFETY, FOLLOW ALL SAFEGUARDS AND INSTRUCTIONS.
TO COOK USING SMOKE AND INDIRECT HEAT
OPERATING INSTRUCTIONS
(The fire is in the Fire Box and the food is cooked or smoked in the Smoker/Cooking
Chamber. The smoke and the indirect heat pass through the opening between the Fire Box
and Smoker/Cooking Chamber. Follow the steps below for smoking and/or cooking . Note
that the indirect cooking or smoking process will take longer than traditional barbecuing. At
225 to 250 degrees, it will take approximately 30 minutes per pound of meat.)
Either charcoal or wood may be used in the fire box, but wood is recommended since it
will provide more heat and flavor. Bark should be removed or burned off first as it
contains a high acid content and can impart an acrid flavor
.
