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• 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.
• 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.
Here is a chart for measuring properly cooked meat
temperature: (USDA Standard)
Ground Meat & Meat Mixtures
Turkey, Chicken 165°
F
(74°
C
)
Veal, Lamb 160°
F
(71°
C
)
Beef, Pork 160°
F
(71°
C
)
Fresh Beef
Medium Rare 145°
F
(63°
C
)
Medium 160°
F
(71°
C
)
Well Done 170°
F
(77°
C
)
Fresh Lamb
Medium Rare 145°
F
(63°
C
)
Medium 160°
F
(71°
C
)
Well Done 170°
F
(77°
C
)
Fresh Veal
Medium Rare 145°
F
(63°
C
)
Medium 160°
F
(71°
C
)
Well Done 170°
F
(77°
C
)
Poultry
Chicken, whole 180°
F
(82°
C
)
Turkey, whole 180°
F
(82°
C
)
Breast, roast 170°
F
(77°
C
)
Thighs, wings 180°
F
(82°
C
)
Duck and Goose 180°
F
(82°
C
)
Fresh Pork
Medium 160°
F
(71°
C
)
Well Done 170°
F
(77°
C
)
Ham
Fresh (raw) 160°
F
(71°
C
)
Pre-Cooked 140°
F
(60°
C
)
Fish
(Cook until opaque and flakes easily)
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.
Note: These temperatures are measured with a meat
probe thermometer. The heat indicator on the
door of the smoker is not an accurate meat
temperature reading.