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• Use caution when lifting and moving the smoker to avoid
strains or back injury. Two people are recommended to
lift or move the smoker.
• DO NOT store the smoker near gasoline or other
combustible liquids or where combustible vapors may be
present.
• DO NOT store this smoker in an area accessible to
children or pets. Store the smoker in a dry, protected
location.
• DO NOT allow anyone to conduct activities around the
smoker following use until it has cooled. It is hot during
operation.
• DO NOT leave hot ashes unattended until the smoker
cools completely.
• This smoker becomes extremely hot - allow the smoker
to cool completely before handling. If you must handle
smoker while it is hot, ALWAYS wear protective oven
mitts or heat resistant gloves when handling the smoker
or its components. Allow the smoker to cool before
removing and cleaning the grease pan.
• Dispose of cold ashes by wrapping them in heavy duty
aluminum foil and putting them in a noncombustible
container. Be sure there are no other combustible
materials in or near the container.
• If you must dispose of the ashes in less time than it
takes for them to completely cool, remove the ashes
from the smoker, keeping them in heavy duty foil, and
soak them completely with water before disposing of
them in a noncombustible container.
TEMPERATURE CHART
AFTER USE SAFETY AND
MAINTENANCE
WARNING
CAUTION: All care and maintenance procedures are to
be performed only while the smoker is
turned off and cooled.
• Clean the water bowl and cooking grills with hot, soapy
water. Rinse and dry thoroughly. You may prefer to coat
the water bowl and cooking grills lightly with cooking oil
or cooking spray.
• Frequently check and clean the burner for insects and
insect nests.A clogged tube can lead to fire outside the
smoker. Also make sure the smoker does not have any
foreign objects obstructing the flow of combustion and
ventilation air.
* United States Department of Agriculture
USDA* Safe Minimum Internal Temperatures
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145º F
Pork. . . . . . . . . . . . . . . . . . . . . . . . . . . . 160º F
Egg Dishes. . . . . . . . . . . . . . . . . . . . . . 160º F
Steaks and Roasts
of Beef, Veal or Lamb . . . . . . . . . . . . . 145º F
Ground Beef, Veal or Lamb . . . . . . . . 160º F
Whole Poultry
(Turkey, Chicken, Duck, etc.) . . . . . . . 165º F
Ground or Pieces Poultry
(Chicken Breast, etc.) . . . . . . . . . . . . . 165º F
WARNING: To ensure that it is safe to eat,
food must be cooked to the minimum internal
temperatures listed in the table below.