Instructions / Assembly

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WOOD SMOKING GUIDE FOR MEATS
WOOD FLAVOR POULTRY FISH HAM BEEF PORK LAMB
Hickory
Pungent, smoky, bacon-like fl avor
Mesquite
Sweet and delicate fl avor
Alder
Delicate, wood smoke fl avor
Pecan
Bold and hearty fl avor
Maple
Sweet, subtle fl avor
Apple
Sweet, delicate fl avor
Cherry
Sweet, delicate fl avor
GUIDE DE FUMAGE DES VIANDES
ARÔME BOISÉ VOLAILLE POISSON JAMBON BOEUF PORC AGNEAU
Hickory
Arôme âpre et fumé proche
du bacon
Mesquite
Arôme sucré et délicat
Aulne
Arôme délicat de fumée de bois
Pacanes
Arôme prononcé et délicieux
Érable
Arôme sucré et subtile
Pomme
Arôme sucré et délicat
Cerise
Arôme sucré et délicat
LET’S GET STARTED!
• This is a slow smoker… allow suffi cient time for cooking.
Smoker is for OUTDOOR USE ONLY. • “Pre-season” smoker prior to fi rst use. See page 25. • Pre-heat smoker for 15 to 30 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. Never use glass, plastic or ceramic cookware in unit. Please see manual for more detail. • Close air damper on back of unit to retain moisture and heat. If cooking foods such as fi sh or jerky, open air damper to release moisture. • 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 rust, mold and mildew. Note: If wood chips do not smoke on low setting, increase temperature to 275°. After 8 to 10 minutes or when wood chips begin to smolder, reduce temperature to desired low setting.
ENJOY!
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