Instructions / Assembly

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OPERATING INSTRUCTIONS
Tips for Better Cookouts and Longer Smoker Life
1. There is very little difference in temperature and cooking times between the upper and lower
cooking grid. The food that requires the least amount of cooking time should be placed on the
upper cooking grid.
2. To get the best results with your smoker, remember to keep the water bowl lled with water or other
liquids, keep your charcoal hot and keep the lid closed. If using fruit juices or other marinade,
consider lining the water bowl with tin foil to prevent scorching the water bowl during the cooking
process.
3. To reduce are-ups, keep smoker clean, use lean cuts of meat (or trim fat) and avoid cooking on
very high temperatures.
4. Place delicate foods like sh and vegetables in aluminum foil pouches and indirect cook or place
on upper cooking levels.
5. To avoid losing natural juices, use long handled tongs or spatulas instead of forks and turn foods
over just once during cooking.
6. When indirect cooking roasts and larger cuts of meat, place meat onto a roasting rack inside a
heavy gauge metal pan.
7. Allow smoker to fully cool after every use.
8. Clean cooking grates and racks after every use with a quality smoker brush designed for your grate
material. Wear protective gloves and gently remove the build-up while grates are hot.
9. Then protect clean cooking grates with a light coat of cooking oil, clean out all ashes, wipe outside
surfaces with a suitable kitchen cleaner and protect surfaces with a quality cover that properly ts
your smoker.
Controlling Flare-ups:
WARNING:
• Do not use water on a oil/grease re. This can cause the grease to splatter and could result in
serious burns, bodily harm or other damage.
CAUTION:
• Do not leave smoker unattended while preheating, cooling or burning off food residue. If smoker had
not been cleaned, an oil/grease re can occur that may damage the product.
• When cooling, re extinguishing materials shall be readily accessible. In the event of an oil/grease
re, do not attempt to extinguish with water. Use type BC dry chemical re extinguisher or smother
with dirt, sand or baking soda.
• Flare-ups are a part of cooking meats on a smoker and add to the unique avor of smoking.
• Excessive are-ups can over-cook your food and cause a dangerous situation for you and your
smoker.
• Excessive are-ups result from the build-up of grease in the bottom of your smoker.
• If excessive are-ups occur, DO NOT pour water onto the ames.
• If grease re occurs, close the lid until the grease burns out. Use caution when opening the lid as
sudden are-ups may occur.
Minimize Flare-ups:
1. Trim excess fat from meats prior to cooking.
2. Ensure that your smoker is on a hard, level, non-combustible surface.