Instructions / Assembly

GENERAL WARNINGS

AND SAFETY INFORMATION

• Gas MUST be turned off at the supply cylinder when not in use.

• Cylinder MUST be stored outdoors, out of children’s reach and must NOT be stored in a

building, garage, or any other enclosed area.

• Do NOT store spare LP gas cylinder under or near unit. Gas cylinder safety relief valve

may overheat allowing gas to release causing ﬁ re which may cause death or serious

injury.

• Never ﬁ ll cylinder over 80% full or cylinder may release gas causing ﬁ re which may

cause death or serious injury.

• Place a dust cap on cylinder valve outlet whenever cylinder is not in use. Only install

dust cap provided with cylinder. Other caps or plugs may cause leaks.

• If you smell, hear or see gas escaping, immediately get away from gas cylinder and call

the Fire Department. Fire may cause death or serious injury.

• Reference ignition steps before use.

• Never use lighter ﬂ uid with propane.

• Wood chips must be used in order to produce smoke and create the smoke ﬂ avor.

• Flame disk bowl/ wood chip tray/bowl is HOT when unit is in use. Use caution when

adding wood.

• Check grease tray often during cooking. Empty grease tray before it gets full. Grease

tray may need to be emptied periodically during cooking.

• Do not open smoker door(s) unless necessary. Opening smoker door(s) causes heat

to escape, which may cause extended cooking time and may cause wood to ﬂ are up.

Closing the door(s) will re-stabilize the temperature and stop ﬂ are up.

• 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(s), door latch(s) can be adjusted to further tighten

door seal against body.

• To adjust door latch, loosen hex nut on door latch. Turn hook clockwise to tighten as

shown. Secure hex nut ﬁ rmly against door latch. (see diagram)

• 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 insure that meat is completely

cooked use a meat thermometer to test internal temperature.

• Do not use wood pellets.

• Food needs to be in the center of smoking racks. This allows food drippings to go into

the water bowl.

• Do not leave old wood or ashes in the ﬂ ame disk bowl/woodchip tray/bowl. Once ashes

are cold, empty bowl/tray. Bowl/tray should be cleaned out prior to, and after each use

to prevent ash and residue buildup.

• Dispose of cold ashes by placing them in aluminum foil, soaking with water and

discarding in a non-combustible container.

• Do not store unit with HOT ashes inside unit.

WARNINGS & IMPORTANT SAFEGUARDS

CONTINUED FROM PAGE 4

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ASSEMBLY / ASSEMBLAGE / ENSAMBLAJE