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5
6
BEEF
Whole rump roast
Pot roast (arm, chuck,
blade,top, bottom round)
Short ribs
Brisket
Steak
PORK
Loin roast,
bone in
Loin roast, boneless
Spareribs
Country Style
back ribs
Pork Chops 1-inch thick
HAMS
Fully-cooked
Pre-cooked
Fresh
POULTRY
Chicken (2 whole)
(4 whole)
Hen (one)
Tu rk ey
LEG OF LAMB
VEAL RUMP ROAST
FISH & SEAFOOD
Whole fish
Fillets
Whole salmon
Shrimp, crab legs,
lobster, clams
WILD GAME
cornish hens
Small game birds
(Quail, dove, etc.)
Large game bird
(Pheasant, duck, goose,
etc.)
Quantity
Needed
3 - 4 lbs.
4 - 5 lbs.
3 - 4 lbs.
4 - 6 lbs.
3 - 4 lbs.
5 - 7 lbs.
3 - 4 lbs.
5 - 7 lbs.
3 - 5 lbs.
4 - 6 lbs.
7 - 10 lbs.
4 - 6 lbs.
6 - 10 chops
5 - 7 lbs.
8 - 10 lbs.
16 - 18 lbs.
2-3 lbs. each
2-3 lbs. each
5 lbs.
8 - 10 lbs.
11 - 13 lbs.
14 - 16 lbs.
5 - 7 lbs.
3 - 5 lbs.
4 - 6 lbs.
Full grid
6 - 7 lbs.
Full grid
4 hens
12 - 16 birds
5 - 7 lbs.
Meat Thermometer
Internal Temp. or
Te st for Doneness
140°F Rare
160°F Medium
170°F Well done
Well done may
require longer
cooking times.
170°F Well Done
170°F Well Done
Well done Meat pulls
away from bone
140°F Well Done
160-170°F Well Done
185°F Well Done
180°F Leg moves
easily in joint
185°F Leg moves
easily in joint.
140°F Rare
160°F Medium
170°F Well Done
Flesh white, flakes
when forked
Shrimp pink
Shells open
Leg moves easily in
joint
180-185°F Well Done
Charcoal
(Amount)
5 - 7 lbs.
7 - 8 lbs.
5 - 7 lbs.
7 - 8 lbs.
7 - 8 lbs.
8 - 10 lbs.
8 lbs.
8 lbs.
10 lbs.
8 - 10 lbs.
10 lbs.
7 - 10 lbs.
5 - 7 lbs.
7 - 8 lbs.
10 lbs.
10 lbs.
5 - 7 lbs.
8 - 10 lbs.
10-12 lbs.
8 lbs.
8 - 10 lbs.
10-12 lbs.
8 lbs.
5 - 7 lbs.
7 lbs.
5 lbs.
10 lbs.
5 lbs.
5 - 7 lbs.
7 - 10 lbs.
8 - 10 lbs.
Heat
Setting
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
IDEAL
Water
(Quart)
3
3 -4
3
4
4
5 - 6
4
6
4 - 5
4
5 - 6
5
3 - 4
4
5
6
3 - 4
4
3
5
6
6
4 - 5
4
4
3
5 - 6
3
3
4
4 - 5
Wood
Chips
(cups)
2
2 - 3
2
3
3
3
2
3
3
3
3
3
3
3 - 4
3
5
2
3
2
3
3
4
3
2
2 - 3
1 - 2
3
1 - 2
2
2 - 3
2 - 3
Cooking
Time (hrs.)
2 1/2 - 3 1/2
3 - 4
1 1/2-2 1/2
3-4
3-4 1/2
4-6 1/2
3 1/2 -4 1/2
5 - 7
3 1/2 -5 1/2
2 1/2 -3 1/2
3 1/2 - 5
4 - 5
2 - 3
2 1/2 - 3 1/2
4 - 6
6 - 8
2 1/2 - 3 1/2
3 - 4
3 - 31/2
6 - 8
7 - 9
8 - 10
3 1/2 - 5
1/12 - 3 1/2
2 - 3
1/12 - 2 1/2
4 - 6 1/2
1 - 2
2 - 3
2 - 4
4 - 5
•When the outside temperature is cooler than 65°F and
the altitude is above 3,500 feet, we suggest adding
more cooking time. (If you are not sure the meal is
cooked, use a meat thermometer to test the meat.)
•Do not lift your smoker lid during the smoking process
to check food. This will extend your cooking time due
to heat escape.
•If you are using only one grill rack, use the upper grill
rack for better results. If you need to use both grill
racks place the meat that requires the least cooking
time on the top grill.
NOTE: When using an electric element, the heat setting
and cooking time many vary due to wattage and
temperature change.
Cooking Chart
CHARCOAL and ELECTRIC GRILL
FIRST
Remove Smoker Body and Water Bowl For Direct Grilling
1. Place 24 charcoal briquettes in charcoal/ wood bowl and saturate with lighter fluid or
use quick start charcoal. Follow charcoal instructions and warnings.
2. If you’ve added lighter fluid to the charcoal, allow fluid to soak 2 minutes before lighting.
3. Light charcoal carefully and allow it to burn down to a light ash.
4. Add one grill rack to base pan, then add your food and cover with the dome lid only
when charcoal has turned to a light ash and is no longer on fire.
5. Always use caution when operating your grill. Always wear cooking gloves to remove
dome lid. For your safety, always wear shoes when using the smoker.
6. Do not move your smoker unit while it is in use. Allow it to cool completely before
handling, moving or storing.
7. Always dispose of coal properly as instructed in warnings for using your charcoal grill
and smoker.
8. Open the smoker access door carefully when adding charcoal or wood chips. Use
extreme caution and wear cooking gloves because the door is hot.
Use Air Damper Controls Heat
NOTE: NEVER USE MORE
THAN 5 LBS. OF CHARCOAL
OR 24 BRIQUETTES AT A TIME.
CHARCOAL and ELECTRIC SMOKER
1. Remove dome lid and upper body
from base pan.
2. Remove grill rack and water bowl
from base pan.
3. Add charcoal to charcoal/wood
bowl in base pan.
4. Soak charcoal with lighter fluid and
wait at least 2 minutes for fluid to satu-
rate the charcoal. Always store your
lighter fluid away from your smoker
before lighting.
5. Light the charcoal carefully with a
long match. Allow charcoal to burn until
covered with a light ash.
6. Place water bowl inside base pan.
7. Fill water bowl with your favorite
marinade or water. Do not overfill the
water bowl. (Line your water bowl with
aluminum foil for easier clean up.)
8. Place grill rack on top of water bowl
and add food. Place upper body on base
pan. Add grill rack, food and dome lid.
9. Open the smoker access door
carefully when adding charcoal or wood
chips in bowl. Use extreme caution
because the door is hot. *Never move
your smoker while it is in use and allow
it to cool completely before moving or
handling.
SMOKE IS ONLY GENERATED
WHEN WOOD IS ADDED TO
CHARCOAL BOWL OR
ELEMENT DISK.
Place Wood Here For Smoking
Remove Water Bowl & Smoker Body
OUTDOOR USE ONLY / NEVER LEAVE UNATTENDED