User Manual

Warning: Always use a 3-wire grounded outlet wired for 120-volts that is GFCI protected at 20
amps. If you are not sure the outlet is suitable, contact a qualified electrician. Do not operate
this smoker on the same circuit with any other appliance or electrical device.
11. Use a meat thermometer to check the internal temperature of your food. The thermometer
on the door will provide the approximate cooking temperature inside the smoker but you should
always use a meat thermometer to ensure that your food is fully cooked.
12 After you are finished smoking, turn the controller knob to the off position and always
unplug the smoker from the electric outlet and allow the smoker to cool. Once the smoker has
cooled, follow the instructions in the "Safety, Care and Maintenance" section of this manual.
Note: Performance of the smoker is dependent on ambient temperature, wind conditions and
the amount of food .
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You can set your Rear Air Damper to any opening to achieve the optimal smoke and temperature. These are
recommended settings to help your chips to last longer and have optimal smoke generated. (Your settings may vary
depending on the size of the wood chips used and the density of the wood chips in the wood chip box.)
HOW TO START YOUR ELECTRIC SMOKER
TIP:
For additional flavor, consider adding fresh herbs; such as rosemary, thyme or bay leaves, or fruit; such as
cut up lime or lemon, or even your favorite beverage to the water pan.
HOW TO TURN OFF YOUR ELECTRIC SMOKER
WARNING!:
Do not store electric smoker with HOT ashes inside the unit. Store only when all surfaces are cold. Dispose of cold
ashes by placing them in aluminum foil, soaking with water and discarding them in a non-combustible container.
1. When finished using the electric smoker simply unplug the smoker from the electrical outlet.
2. Allow unit to burn out any wood chips that may be burning.
3. Only after the unit is cold to the touch, remove and dispose any cold ashes left in the wood
chip box.
4. Clean after every use. This will extend the life of your smoker and prevent mold and mildew.
IMPORTANT FACTS
This is a smoker. There will be a lot of smoke produced when using wood chips. Some smoke will escape through seams
and turn the inside of the smoker black, this is normal.
Check grease tray (cup) often during cooking, it may need to be emptied periodically during the cooking process. Empty
grease tray before it gets full. Use oven mitts or protective clothing when dealing with hot grease.
SMOKING / COOKING METHODS
1. Cold Smoking: Temperature Range 50 to 90 F (10-32C). Generally used to add smoke flavor to cheese, nuts,
or fish. This method does not cook the protein.
2. Hot Smoking: Temperature Range 200-275F (93-135C ). Generally used to add smoke while slow cooking.