Instructions / Assembly

7
ASSEMBLY
STEP 3 Insert temperature gauge (16) stem through hole in smoker door (9) as shown. Secure with wing nut (C). Mount door handle (10) to smoker door (9) using screws (B).
STEP 4 SOME PARTS NOT SHOWN FOR CLARITY. Slide cooking grates (6) onto guides inside smoker body (1).
10
9
16
B
C
1
6
12
• Maximum temperature will range between 350°F- 400°F (177°C- 204°C) when control panel is set on HI. • Wood chip bowl MUST be in place when using smoker. This minimizes the chance of wood flare ups. • Wood chips must be used in order to produce smoke and create the smoke flavor. See “Wood Smoking Guide for Meats” section in this manual. • Check drip tray often during cooking. Empty drip tray before it gets full. Drip tray may need to be emptied periodically during cooking. • Do not open smoker door unless necessary. Opening smoker door causes heat to escape and may cause wood to flare up. Closing the door will re-stabilize the temperature and stop flare up. • Do not leave old wood ashes in the wood tray. Once ashes are cold, empty tray. Tray should be cleaned out prior to and after each use to prevent ash buildup. • This is a smoker. There will be a lot of smoke produced when using wood chips. Smoke will escape through seams and turn the inside of smoker black. This is normal. To minimize smoke loss around door, door latch can be adjusted to further tighten door against body
IMPORTANT FACTS ABOUT USING SMOKER
For cooking grates, water bowl and drip tray use a mild dish detergent. Rinse and dry thoroughly. For wood chip bowl, clean frequently to remove ash build up, residue and dust. For the interior and exterior of smoker, simply wipe down with a damp cloth. Do not use a cleaning agent. Make sure to dry thoroughly.
ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL
TO THE TOUCH BEFORE CLEANING AND STORING.
HOW TO CLEAN SMOKER
• To adjust door latch, loosen hex nut on door latch. Turn hook clock-wise to tighten as shown. Secure hex nut fi rmly against door latch. • Opening smoker door during cooking process may extend cooking time due to heat loss. • When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m), additional cooking time may be required. To ensure that meat is completely cooked use a meat thermometer to test internal temperature.