CFM Corporation 3405BG Smoker User Manual


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18
Operating Instructions
Pre-Use Procedures
Your smoker has been packaged with a retail store leave point-of-purchase label that hangs on the front of
the door panel. The label must be removed before use. To remove the label, simply cut or tear along the
indicated line and pull the top portion of the label from behind the name plate.
Before you cook food in your smoker, it is important to “season” your smoker. Seasoning seals the paint
and interior of your smoker to enhance flavoring, durability and overall performance. This is also referred to
as the “break-in” process.
If your smoker requires any touch-up paint on the inside of the cabinet, the only time you should apply paint
to the inside is before the seasoning process. Paint should not be applied to the interior of your smoker af-
ter your smoker has been used. Paint toxins may contaminate your food. However, if paint becomes neces-
sary after use, see the section in this manual concerning After Use Care and Maintenance.
To season your smoker, simply use it as you normally would; only do not cook any food. You will need to
follow all of the operating procedures in the next few sections of this manual.
Using your desired flavoring woods and marinades, burn your smoker at a low temperature (around 175° F)
for 45-60 minutes. Allow the smoker to cool, and clean out the used water and wood.
Once seasoning is complete, your smoker’s interior will have a durable, seasoned coating.
Adding Water
To add water before cooking, simply remove the water bowl and fill it with water up to 1” (25 mm) below the
rim. Then replace the bowl to the bottom rack.
To add water while the smoker is hot, DO NOT pull the water bowl out beyond the rack.
Cooking Tip:
☞ Line the water bowl with aluminum foil before
each use. This will make it easier to clean and
help your water bowl last longer.
☞ To make adding water easier and safer, use a
clean watering can with a long spout.
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