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User manUal and
assembly instrUc-
tions
first time Use
WHEN UsiNG THis smOKER fOR THE
fiRsT TimE, WE sTRONGLy REcOm-
mENd TO HAVE iT bURN fOR 30
miNUTEs WiTHOUT cOOKiNG mEALs.
THis iNiTiAL pERiOd is NEcEssARy.
UsefUl Hints and
precaUtionary measUres
• do not Use indoors.
• always place tHe barbecUe on a
stable floor away from flam-
mable and meltable objects.
• do not Use alcoHol or petrol
for ligHting or fanning tHe fire.
only Use fire ligHters tHat com-
ply witH en1860-3 !
• attention please ! tHis barbecUe
will become very Hot, do not
move it Until tHe fire is fUlly
extingUisHed and tHe barbecUe
Has cooled down completely.
• warning ! keep cHildren and ani-
mals a safe distance away from
tHe barbecUe, protect yoUrself
from tHe fire. never leave tHe
barbecUe Unattended.
• never grill in flames. before
grilling, wait Until tHe cHar-
coal is covered witH a tHin
layer of asH. for fatty foods,
we recommend tHe Use of a
grill pan.
• always Use dry and pUrified
cHarcoal tHat complies witH
nbn m 11-001 or en 1860-2.
• protect yoUrselves against tHe
fire and steam wHen opening
lid or access doors wHen tHe
smoker is in Use.
instrUctions for Use
LiGHTiNG
• remove lid (2), upper layer body (10),
cooking grid (11, 6) and drip pan (12).
• make sure charcoal grid (15) sits inside
the charcoal pan (16).
• open the ashtray's air supply (18).
• pile charcoal or wood (not pine wood)
into a pyramid shape, in the center of
the charcoal grate.
• start the fire while leaving lid, upper
layer body and drip pan off.
• allow charcoal/wood to burn for about
25 minutes. the coals should be lightly
coated in gray ash before starting to
cook.
• spread coals/wood evenly over the
charcoal grate to obtain even fire.
• you can add flavored wood chips. soak
the woodchips in water for 10 minutes
and drain before use. Use directly over
hot coals or in a perforated foil pouch.
these will infuse a smoldering smoke
into your foods for enhanced flavor. in
addition to flavored wood chips, you
can add a mixture of your favorite wine,
herbs and/or spices to the water pan.
• you can add flavored wood chips. soak
the woodchips in water for 10 minutes
and drain before use. Use directly over
hot coals or in a perforated foil pouch.
these will infuse a smoldering smoke
into your foods for enhanced flavor. in
addition to flavored wood chips, you
can add a mixture of your favorite wine,
herbs and/or spices to the water pan.
Apple flavoured: mild,
ideal for venison, fish, fowl
Oak flavoured: medium,
ideal for pork, fowl
Hickory flavoured: robust,
ideal for pork chops, ribs, roasts
KEEp THE smOKiNG GOiNG
• place drip pan securely on the 3 support
brackets of the lower layer body.
• you can fill this pan with a little bit of
water.
• place the grid on the drainage tray.
place the food in a single layer on the
grid and leave space between pieces.
this allows the food to be heated evenly.
• place upper layer body on top of the
lower layer body. keep door closed.
• place the other grid on the supports of
the top grilling tray and ensure that the
edge of the grid is securely in place on
the supports. place the food on the grid.
• place lid on the smoker and start smok-
ing!
cooking tips
• during the smoking process, avoid lifting
the lid to check food. opened lid allows
heat to escape, making additional cook-
ing time necessary.
• when removing lid during cooking, lift
to the side instead of straight up. lifting
lid straight up creates a vacuum air flow
within the smoker, sucking up ashes
onto the food.
REGULATiNG THE fiRE
it's absolutely necessary to keep a conit's
absolutely necessary to keep a consistent,
even and low heat environment of +/- 70
°c inside your smoker. you should just be
able to touch the outside of the smoker in
area of the dish without hurting your hand.
if the fire gets too hot, place the lid on the
smoker and close the air supply vent in
both lid and ashtray. you can also throw
some wet wood chips on the fire, as this
will lower the temperature a little and result
in a smouldering fire and improved flavour.
if the fire is not hot enough, open the air
supply vents in the lid and ashtray in order
to allow air in and fan the fire.
AddiNG WATER dURiNG cOOKiNG
pour water slowly with a funnel or contain-
er with a spout through the access door of
upper layer body.
AddiNG cHARcOAL/WOOd dURiNG
cOOKiNG
• slowly remove lid from smoker, and
carefully open access door to the lower
layer body with barbecue mitts
• Use long-handled tongs to add charcoal
or wood, avoiding to stir-up ashes and
sparks.
• close door and place lid on the smoker
once the charcoal or wood is burning
strong again.
ExTiNGUisHiNG fiRE
• place lid on the smoker.
• simply close all air vents and doors to
extinguish fire. also try covering coals
with sand. never use water!
maintenance
AfTER EAcH UsE
• once the coals are fully extinguished
and the smoker has cooled completely,
wipe the ashes into the ashtray and
release the latter from the smoker and
throw the ashes in the bin.
• gently scrub residue off the cooking
grates and charcoal grate with a brass
wire grill brush or crum pled aluminum
foil to avoid damaging the finish. wipe
off residue with paper towels.
ON A REGULAR bAsis
give special care to your smoker to pre-
vent rust.
• the cooking and charcoals grids, the
grill basket, the dripping pan, the char-
coal tray and the appliance's inside and
outside, can be cleaned in warm soapy
water.
• rinse well with water.
• wipe completely dry with a soft cloth or
paper towel. do not allow the smoker,
pans and grates to drain dry
• you can prevent corrosion by applying a
thin coat of sunflower oil to: the lid, the
grid, the grill basked and the water tray.
subsequently wipe them lightly using
a paper towel. do not apply oil to the
charcoal grid, the charcoal tray and the
inside of the smoker.
if RUsT OccURs
on exterior surface of the smoker:
• clean and buff all rust spots with a
grillbrush.
• touch-up affected areas with a good
high-temperature resistant paint.
on interior surface of the smoker:
• clean and buff rust spots with a grill
brush.
• lightly coat affected areas with veg-
etable oil or vegetable cooking spray to
minimize rusting. gently wipe dry with
paper towels. never apply paint to the
interior surface of the smoker.
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