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11
Cooking Instructions
IMPORTANT: Before each use, clean and inspect the hose and the connection to the LP
cylinder. If there is evidence of abrasion, wear, cuts or leaks, the hose must be replaced
before the smoker is used. Refer to the “leak test” instructions in the LP Tank connection
portion of this manual.
Fill the wood chip box with flavoring wood chips and place the box inside the smoker as
instructed in the assembly section of this manual. Refer to the section that explains
flavoring wood for recommended use of flavoring wood.
Place the water bowl inside the smoker in the lowest rack position as explained in the
assembly section of this manual. Carefully fill the water bowl with water or marinade up
to 1 inch below the rim. A full bowl will last for approximately 2-3 hours. Do not overfill or
allow water to overflow from the water bowl.
Insert or adjust the cooking grids in to the desired rack positions. For better access to the
food with tongs or spatulas, make sure the grid wires run front to back as explained in
the assembly section of this manual.
You are now ready to light the burner. Refer to the Lighting Procedure on the previous
pages of this manual. The heat from the burner will allow the wood chips to burn, causing
the flavoring smoke to accumulate. Adjust the dampers to control the heat.
Place the food on the cooking grids in a single layer with space between each piece.
This will allow smoke and hot moisture to circulate evenly around all the food pieces.
Smoking for 2 to 3 hours at the ideal constant cooking temperature of 225° to 250° F
(110° to 120° C) will get the best results. This temperature is according to the heat
indicator mounted on the front of the smoker. For more tender and heavily smoked meat,
a lower temperature may be preferred. If time is critical, a higher temperature range is
recommended.
Check water level periodically and add water if low. For best results and to retain heat,
avoid opening the door of the smoker while in use. When the door must be opened, only
open it briefly. The smoker will quickly resume cooking temperature after the door is
closed.
Always use a meat probe thermometer to ensure food is fully cooked before removing it
from the smoker.
After each use, and after the smoker is cooled, carefully remove the grease pan from the
bottom of the smoker, empty the grease, and clean the grease pan.
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