Instructions / Assembly

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ASSEMBLY / ASSEMBLAGE / ENSAMBLAJE
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GETTING STARTED • Pre-season unit prior to fi rst use. See PRE-SEASON INSTRUCTIONS.
• Before starting the unit, see ADDING WOOD CHIPS. • The 1 LB propane tank will last approximately 5 hours on LOW setting and 3 hours on HIGH setting.
CAUTION - All surfaces are HOT and may cause burns. Use protective gloves or long, sturdy cooking tools when loading/unloading food or racks, and when adding wood chips or water.
PRE-SEASON INSTRUCTIONS
Curing your smoker will rid the unit of chemicals and oils left over by the manufacturing process allowing them to burn off.
PRE-SEASON SMOKER PRIOR TO FIRST USE. 1. Perform soapy water test, see SOAPY WATER TEST WARNINGS AND PROCEDURES. 2. Using a napkin or cloth, rub a light coat of cooking oil on smoking racks and inside smoker door. Make sure
water pan is in place with NO WATER.
3. Fill wood chip tray with up to 1/2 cup (0.12l) of wood chips and light smoker. Close door. 4. Start smoker, see IGNITION INSTRUCTIONS and let the smoker burn for about 1 hour. Make sure
temperature gets up to 350°F (177°C).
5. Allow unit to cool COMPLETELY. 6. Reapply light coat of cooking oil on smoking racks and inside of smoker door. 7. Restart smoker and burn for 20 minutes.
• Cure your smoker periodically to prevent excessive rust.
ADDING WOOD CHIPS 1. You may use dry or pre-soaked wood chips in your smoker. Dry chips will burn faster and produce a more
intense smoke. Chips pre-soaked in water (for approximately 30 minutes) will burn slower and produce a less intense smoke.
2. Before starting unit, place 1/2 cup (0.12l) of wood chips in wood chip tray. 3. Never use more than 1/2 cup (0.12l) of wood chips at a time. Never use wood chunks or wood pellets. 4. Place additional wood chips in smoker as needed to achieve desired smoke fl avor. DO NOT ADD MORE THAN 1/2 CUP (0.12l) OF WOOD CHIPS AT A TIME.
• Wood chips must be used in order to produce smoke and create the smoke fl avor.
OPERATING INSTRUCTIONS 1. To start smoker see IGNITION INSTRUCTIONS. 2. With protective gloves on, place water bowl in position. Pour 1 inch of water, juice, or vinegar into water bowl.
This will add fl avor and moisture to food and prevent it from drying out.
3. DO NOT cover racks with aluminum foil as this will not allow heat to circulate properly. 4. Pre-heat smoker for 30 to 45 minutes at max temperature before loading food. 5. Place food in the smoker, position on the center of the smoking rack.
SMOKER OPERATION - READ & FOLLOW ALL INSTRUCTIONS CAREFULLY