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SHUTTING THE SMOKER OFF
CAUTION: The smoker can become very hot while in
use. Do not touch any portion of the smoker
except for the door handle and burner
control knob. It may be necessary to use
protective gloves.
• Turn the burner control knob off by pushing in and
rotating clockwise. The burner flame should then
go out.
• Turn off the LP cylinder valve by turning the knob
clockwise until it stops.
• Follow all warnings and safety precautions before
removing meat from smoker or preparing the unit for
storage. Please see page 16 for proper storage
procedures and the important warnings and safeguards
on pages 2 and 4.
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. Also, refer to Cooking
Tips for Flavoring Wood in Operating Instructions
section.
• 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 grills in to the desired rack
positions. For better access to the food with tongs or
spatulas, make sure the grill 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.
• Place the food on the cooking grills in a single layer with
space between each piece. This will allow smoke and hot
moisture to circulate evenly around all the food pieces.
• For best results, smoke foods at a constant temperature
of 225° to 250° F (110° to 120° C) as measured by the
temperature gauge 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.
COOKING INSTRUCTIONS
1. Repeat steps 1 thru 5 of the Igniter Lighting System
above.
2. Remove the Wood Chip Box and its stand from inside the
smoker. Light a paper match and drop it into the burn
chamber, making sure it falls next to the brass burner.
Quickly turn the control knob to the high setting. If the
burner does not light within 5 seconds, turn the control
knob off, wait 5 minutes for gas to clear, and repeat the
process.
MATCH LIGHTING:
17