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10
Helpful Hints
Please read all instructions before using your smoker.
• Always cook with the cover on your smoker.
• Use tongs for turning meats to avoid piercing meat and losing natural juices.
• Resist the temptation to look at the foods during cooking time—every time the lid is lifted it
will be necessary to add 15 minutes to the cooking time.
• Use a meat thermometer to determine the internal temperature of meat—it should be inserted
into the thickest part of the meat and should not touch fat or bone.
• Charcoal should be stored in a dry place—damp charcoal will not burn well.
• Always use barbecue mitts or hot pads to protect your hands.
• Adjust vents as indicated for each method of cooking in your smoker:
Smoking—all vents partially closed.
Barbecuing—all vents wide open.
Steaming—top vent closed, bottom vents open.
• All vents should be wide open when preparing the fire.
• Close all vents to extinguish the coals when you are finished cooking. Do not use water to
extinguish coals as it may damage the porcelain finish.
• There are many variables that influence smoking, fortunately most of them can be controlled
by the person doing the cooking. However, there are some things that we cannot control,
such as weather, wind and altitude. So, to be on the safe side, add extra time to your cooking
schedule when necessary, usually half to 1 hour is adequate.
• Smoker should be placed on a level heat proof surface away from buildings and out of the
general traffic path. The smoker is for outdoor use only and not recommended for use on
carpeted surfaces. Since the aroma of smoke can linger it is best to find a place away from
the house to do your smoke-cooking.
• Experiment with different varieties of wood and amounts used. You can also add bay leaves,
garlic cloves, mint leaves, orange or lemon peel and various spices to the charcoal for added
flavor. Keep a record of your experiments—it’s easy to forget what you did last time.
Note: Do not use charcoal that has been impregnated with a starter fluid in your smoker. This is
especially important when adding charcoal during the cooking time, because it can give
an unpleasant taste to your food.