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22
Cooking Instructions
You Are Now Ready to Begin:
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.
• 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” (25 mm) below the rim. A full
bowl will last for approximately 2-3 hours. Do not over fill or allow water to overflow from the water bowl.
• Insert or adjust the cooking grids to the desired rack positions. For better access to the food with tongs
or spatulas, be 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 Procedures on the previous pages of this
manual. The heat from the burner will allow the wood chips to burn, causing the flavoring smoke to accu-
mulate. 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 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 tem-
perature 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 smok-
er.
• 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.