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Cooking Tips
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Always allow smoker and all components to cool completely before handling.
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Never leave coals and ashes in smoker unattended.
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Before grill can be left unattended, remaining coals and ashes must be removed from smoker. Use caution to protect
yourself and property. Place remaining coals and ashes in a noncombustible metal container and completely saturate with
water. Allow coals and water to remain in metal container 24 hours prior to disposing.
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With a garden hose, completely wet surface beneath and around the smoker to extinguish any ashes, coals or embers
which may have fallen during the cooking or cleaning process.
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Extinguished coals and ashes should be placed a safe distance from all structures and combustible materials.
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Cover and store smoker in a protected area, out of reach of children.
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AFTER-USE SAFETY
WARNING
Variation in flavor can be achieved by adding wine, soft drinks,
herbs, spices, bits of citrus peel, fruit juice, onion or marinades to
the water pan.
Brush poultry and naturally lean meats with cooking oil, butter or
margarine before cooking.
Meat should be completely thawed before cooking.
When cooking more than one piece of meat, the cooking time is
determined by the largest single piece being cooked.
The meat bastes itself while cooking in the smoker. No basting or
turning is necessary after the meat is placed on the grill. For added
variety, barbecue sauce or marinade may be applied on meat before
placing on grill.
There is very little difference in temperature and cooking time
between top and bottom grill levels. When cooking different types or
cuts of meat at the same time, place the meat that requires the least
cooking time on the top cooking grill so that it may be easily
removed first. If only one cooking grill is required, use the upper
grill level for best results
During the smoking process, avoid the temptation to lift dome lid to
check food. Lifting the dome lid allows heat to escape, making
additional cooking time necessary.
Always use a meat thermometer to determine the proper degree of
doneness. Many variables (outside cooking temperature, amount of
charcoal, the number of times the dome lid is removed, proximity of
food to heat source, etc.) will affect actual cooking times. When
using a meat thermometer, place probe midway into the thickest
part of the meat, making sure that it does not touch any fat or bone.
Allow five minutes for the thermometer to properly regulate
temperature.
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