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Step 5
With coals burning well, carefully add wood chunks using long
cooking tongs (see “Flavoring Wood” and “Adding Charcoal/Wood
During Cooking” sections of this manual.)
Step 6
Place cooking grills on grill support lips. Use charcoal grate adjusters
to position charcoal grate to lowest level.
WARNING: Always wear oven mitts/gloves when adjusting cooking levels
to protect your hands from burns.
Step 7
Place food on cooking grills and close lids.
Step 8
The ideal smoking temperature is between 175°F and 250°F. For large
cuts of meat, allow approximately one hour of cooking time per pound
of meat. Always use a meat thermometer to ensure food is fully
cooked before removing from grill.
Step 9
Allow grill to cool completely, then follow instructions in the
“After-Use Safety” and “Proper Care & Maintenance” sections of this
manual.
During the smoking process, avoid the temptation to open lid to check
food. Opening the lid allows heat and smoke to escape, making
additional cooking time necessary.
Food closest to the firebox will cook and brown faster. Rotate food
midway through the cooking cycle. If food is excessively browned or
flavored with smoke, wrap food in aluminum foil after the first few
hours of smoking. This will allow food to continue cooking without
further browning or smoke flavoring.
When cooking fish or extra lean cuts of meat, you may want to try
water smoking to keep the food moist. Before starting a fire, place
charcoal grate to lowest level. Use a flat bottom metal pan shallow
enough to fit between charcoal grate and cooking grills as a water pan.
Set the metal pan on charcoal grate under food and cooking grills. Fill
with water or marinade until full.
CAUTION: Always use oven mitts/gloves to protect your hands. Liquid
in water pan will be extremely hot and can scald or burn.
Always allow liquid to cool completely before handling. Do
not allow liquid to completely evaporate from water pan.
CAUTION: Charcoal grate must be set at lowest level. Never raise or
lower charcoal grate when water smoking as hot water may
splash onto coals creating a burst of hot steam and coals.
Smoke Cooking Tips
INSTR_810-3040-W_SmokeNPit.qxd 12/28/05 12:53 PM Page 19