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12
Getting Started
• Remove top and center ring before starting the fire. Open all vents.
• Fill charcoal chamber with the amount of charcoal recommended on chart for food being
cooked. Heap charcoal in center of grill. Ignite the charcoal.
• When the coals have a light coating of gray ash (about 30 minutes) spread them evenly
across the inside of the charcoal chamber.
• Place the water pan in position on the lower bracket of the center ring. Fill pan with hot tap
water.
• Put the lower cooking grill in place on bracket above water pan. The 18
1
⁄2" cooking grill should
be positioned on the top bracket.
• Carefully set the center ring in place on top of the bottom section of the smoker.
• Arrange food in a single layer on the cooking grills leaving space between each piece of food.
(Both grills may be used for food.)
• Open door on front of smoker to place wet wood chunks on top of the hot coals.
• Partially close all vents while smoke-cooking. Use barbecue mitts to protect your hands while
adjusting the vents.
• PIace recommended amount of wood chunks in a pan of water to soak at least 1 hour
before using.
• Shake excess water off wood chunks before placing them on top of the hot coals.
• Different hardwoods will impart a variety of flavors. Do some experimenting to find the type
of hardwood, or combination of hardwoods, that you like best. Start with the lowest amount of
wood chunks recommended—more can be added to suit your own taste. Some experimenting
will be necessary to find the amount of smoke flavor you prefer. (Use pieces of wood
approximately 2" x 3" in size.)
• By keeping records of your smoke-cooking experiences—a beginner can quickly become an
expert. Notes you make will be an invaluable aid in your future endeavors. By referring to your
notes at a later date you will be able to repeat your successes.
• Smoke-cooked foods look different than oven cooked foods—they may be pink or red when
completely cooked. A good meat thermometer is the most accurate way to determine the
internal temperature of large cuts of meat.
• Beer, wine, cola, fruit juices, marinades, herbs and spices can be combined with water, in the
waterpan, to give additional flavor to your food.
• Meat can be smoke-cooked without curing, or it can be cured before smoking with either a
dry cure or in a brine.