Smoky Mountain Vista Manual Del Usuario página 18

OFFSET FIREBOX LID
!
WARNING!
The fire is in the offset firebox and the food is cooked in the smoker
chamber (main grill). The smoke and indirect heat pass through the
opening between the offset firebox and the smoker chamber. Follow
these steps for cooking with smoke and indirect heat. Note that most
food needs several hours to cook with this method. These are the
basic instructions.
1. Pour the desired amount (2-2.5 lbs.) of charcoal onto the offset
firebox charcoal pan / grate assembly. Keep charcoal inside
thepan. DO NOT ALLOW ANY CHARCOAL TO TOUCH THE PANEL
SIDES.
2. Adjust all vents to full open and keep the offset firebox lid open.
3. Light charcoal according to the charcoal manufacturer
instructions.
4. After the flames have disappeared from the charcoal, close the
lid, but keep all vents open.
5. After about 10-15 minutes, check the charcoal to see that it has
ashed over (turned gray) and the intial starter odors are gone.
ADD 2-2.5 LBS.
OF CHARCOAL
+
1-2 LBS. WOOD
OR CHARCOAL
EACH HOUR
OR AS NEEDED
VISTA OFFSET FIREBOX SMOKER OPERATING INSTRUCTIONS
This grill becomes very hot and possibly the handles. Use caution working around the grill.
Use mittens or oven gloves when opening the lid, access door, ash tray or adjusting the vents
during use .
6. Now carefully add about 1-2 lbs. of wood chunks to the fire.
Note! Keep all wood chunks away from the firebox side panels.
Keep firewood inside the pan. DO NOT ALLOW ANY WOOD TO
TOUCH THE PANEL SIDES. The best types of wood for flavor and
smoke are pecan, hickory and mesquite. The smoke will be heavy
at first and after a short while will burn with less smoke.
7. Carefully wipe the cooking grate surfaces with vegetable oil to
keep the food from sticking.
8. When the smoker chamber temperature reaches 200~250
degrees, add meat and food as desired to the cooking grates.
Cook food to your personal preference.
9. Adjust the vents as needed to control the temperature in the
smoker chamber.
10. As a general rule, you will need to add more wood when the
temperature drops below 200 degrees. 1-2 lbs of wood will burn
for about 1 hour. Each pound of meat will take 1 hour to cook.
These are general rules and will vary depending on your actual
conditions.
PAGE 18
Vista
SMOKER CHAMBER