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PREPARING TO USE YOUR SMOKER
Before cooking with your smoker, the following steps should be
closely followed to both cure the finish and season the interior
steel. Failure to properly follow these steps may damage the
finish and/or impart metallic flavors to your first foods.
• Brush all interior surfaces including grills and grates with
vegetable cooking oil.
• Build a small fire on the charcoal grate, being sure not to lay
coals against the walls.
• Close lid, position dampers at approximately one quarter turn
open. This burn should be sustained for at least two hours.
Begin increasing the temperature by opening the dampers
halfway and adding more charcoal. Your smoker is now ready
for use.
COOKING TIPS
Building Your Fire
1. Stack charcoal briquettes or wood into a pyramid-shaped pile
on top of the charcoal grate. We recommend using 2 pounds
(approximately 30 briquettes) to start your fire, adding more
as needed.
2. If using lighter fluid, a chimney starter, electric starter, or other
type of fire starter, light your fire according to the
manufacturer's instructions.
3. Always light the fire with the smoker lid open.
Leave lid open until briquettes are fully lit. Failure to do this
could trap fumes from charcoal lighter fluid in the smoker and
may result in a flash fire when the lid is opened.
4. Never add charcoal lighter fluid to hot or warm coals as
flashbacks may occur causing injury.
5. You are ready to begin cooking when the pile of briquettes
ashes over and produces a red glow (approximately 12 – 15
minutes).
6. Depending on your cooking method, either leave the
briquettes in a pile or spread evenly across the charcoal grate
using a long-handled poker.
WARNING
•
Use your smoker at least 3 ft. from any wall or surface.
Maintain 10 ft. clearance to objects that can catch fire or
sources of ignition such as gas cans, LP Tanks, vehicle fuel
tanks, etc.
•
Use your smoker only in a well-ventilated space. NEVER
use in an enclosed space such as a carport, garage, porch,
covered patio, or under an overhead structure of any kind.
Using and Caring for your Smoker.
SMOKER MAINTENANCE
Frequency of clean up is determined by how often the smoker is
used. Make sure coals are completely extinguished before
cleaning inside of the smoker. Thoroughly rinse with water and
allow to air dry before using again. Wipe out the interior of the
smoker with a cloth or paper towels.
When finished cooking, and the smoker has adequately cooled,
clean out all remaining ashes. Ashes collect moisture, which can
lead to premature rusting and decay. Periodically coating the
interior surfaces with vegetable oil will aid in the protection of
your . Also, occasional touch up of the exterior paint will be
required. Black, high-temperature spray paint is recommended.
NEVER PAINT THE INTERIOR OF THE UNIT.
Cooking Surface: If a bristle brush is used to clean any of the
grill cooking surfaces, ensure no loose bristles remain on
cooking surfaces prior to grilling. It is not recommended to clean
cooking surfaces while grill is hot.
KNOW WHEN YOUR FIRE IS READY
Successful smoking depends on a good fire. The general rule for
knowing when your coals are ready for smoking is to make sure
that 80 percent or more of the coals are ashy gray.
Using caution, arrange the hot coals on your charcoal grate
based on your desired method of cooking.
Here are a few steps you can take to adjust the temperature of
your fire:
If it is too hot, spread the coals out a bit more, which makes
Ÿ
the fire less intense.
Partially close the vents in the grill, which reduces the amount
Ÿ
of oxygen that feeds the fire.
In the event of a severe flare-up, spray the flames with water
from a squirt bottle. Be careful, spraying with water tends to blow
ashes around and make a mess. Add briquettes 2 or 3 at a time
to increase the burn time. Allow 10 minutes for coals to ash over
before adding more.
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