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• Maximum temperature setting is 275°F (135°C).
• Do NOT move unit across uneven surfaces.
• Rear handle is NOT for lifting.
• Wood chip loader and wood chip holder MUST be in place when using smoker. This minimizes the
chance of wood fl are ups.
• Wood chips must be used in order to produce smoke and create the smoke fl avor. See “Wood Smoking
Guide for Meats” section in this manual.
• Check grease tray on back of unit often during cooking. Empty grease tray before it gets full. Grease
tray may need to be emptied periodically during cooking.
• Do not open smoker door unless necessary. Opening smoker door causes heat to escape and may
cause wood to fl are up. Closing the door will re-stabilize the temperature and stop fl are up.
• Do not leave old wood ashes in the wood tray. Once ashes are cold empty tray. Tray should be cleaned
out prior to and after each use to prevent ash buildup.
• Glass in door is tempered and will not break under normal operation.
• This is a smoker. There will be a lot of smoke produced when using wood chips. Smoke will escape
through seams and turn the inside of smoker black. This is normal. To minimize smoke loss around
door, door latch can be adjusted to further tighten door seal against body.
15
IMPORTANT FACTS ABOUT USING SMOKER
For cooking racks, water bowl and drip tray use a mild dish detergent. Rinse and dry thoroughly.
For wood chip holder and wood chip loader, clean frequently to remove ash build up, residue and dust.
For the interior, glass in door, light cover, meat probe, and exterior of smoker simply wipe down with a
damp cloth. Do not use a cleaning agent. Make sure to dry
thoroughly.
Door seal and inside seam that seal attaches to MUST be cleaned after each use to keep seal in proper
working condition.
ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL
TO THE TOUCH BEFORE CLEANING AND STORING.
HOW TO CLEAN SMOKER
• To adjust door latch, loosen hex nut on door latch. Turn hook
clockwise to tighten as shown. Secure hex nut fi rmly against
door latch.
• Opening smoker door during cooking process may extend cooking
time due to heat loss.
• When outside temperature is cooler than 65°F (18°C) and/or
altitude is above 3,500 feet (1067m), additional cooking time may
be required. To insure that meat is completely cooked use a
meat thermometer to test internal temperature.