Instructions / Assembly

LET’S GET STARTED!

• This is a slow smoker…allow sufﬁ cient time for cooking. Smoker is for OUTDOOR USE ONLY.

• “Preseason” smoker prior to ﬁ rst use.

See page 9

See page 9.

• Pre-heat smoker for 30 to 45 minutes at max temperature before loading food.

• DO NOT cover racks with aluminum foil as this will not allow heat to circulate properly.

• Do not overload smoker with food. Extra large amounts of food may trap heat, extend cooking

time and cause uneven cooking. Leave space between food on racks and smoker sides to ensure

proper heat circulation. If utilizing cooking pans, place pans on center of rack to ensure even

cooking. Please see manual for more detail.

• Temperature reading will ﬂ uctuate + or - 10 to 15 degrees as smoker cycles on and off.

• Store smoker in a dry area after use.

• Extreme cold temperatures may extend cooking times.

• CLEAN AFTER EVERY USE. This will extend the life of your smoker and prevent mold and

mildew.

ENJOY!

COMBUSTION BY-PRODUCT PRODUCED WHEN USING THIS PRODUCT CONTAINS CHEMICALS

KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS,

OTHER REPRODUCTIVE HARM, OR CANCER.

THE MATERIALS USED IN THIS PRODUCT MAY CONTAIN LEAD A CHEMICAL KNOWN TO THE

STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS AND OTHER REPRODUCTIVE HARM.

WARNING

RECIPES

SMOKED TROUT

4-6 Trout ﬁ llets

2 cups Water

¼ cup Soy Sauce

¼ cup Teriyaki sauce

½ tbsp Salt

1 tsp Lemon pepper

Garlic salt

Dill seed

Hickory, alder or apple chips

Mix recommended amounts of water, soy sauce, teriyaki sauce and salt with other ingredients to your

liking in a small container. Place ﬁ llets into marinade, cover and let soak in refrigerator overnight.

Smoke for 1 to 2 hours or until meat is ﬂ aky and internal temperature is 145°F (63°C).

FOR MORE TANTALIZING RECIPES

AND COOKING TIPS VISIT US ONLINE AT