User Manual

Types of wood to use for smoke:

• Always use a hardwood that has been seasoned for at least 6 months.

• Never use any resin woods like Pine or Cedar.

Note: It is not necessary to soak the wood prior to smoking because hard woods have natural moisture in the

wood that will release in the smoker as it heats up. In an electric smoker you do not soak your wood chips. in

the smoker, soaking the wood chips may prolong the life of the wood chips but it will also take longer to

produce smoke so we will leave that decision up to you.

What you need to Hot Smoke meats:

Internal Meat Thermometer

An internal meat thermometer is a must to cook large pieces of meat to make sure it is done internally.

Internal Temperatures for Select Meats

Refer to the USDA Standard chart for properly cooked meat temperature.

IMPORTANT: Measure the meat temperature using a meat probe thermometer. The temperature gauge on the

smoker gives the heat temperature inside the smoker cabinet, but is not an accurate measurement of the meat

temperature.

Good Tongs or Meat Hook

Use a heavy-duty set of tongs to rotate meat in the smoker because in some cases you may be smoking a very large

cut of meat. I prefer a meat hook for ease of use and it does not knock any rub or sauce o of the meat.

Good Oven Mitts

Heavy-duty mitts will assist you in moving hot smoker racks and large pieces of meats and assist in adding water and

wood chips.

Aluminum Foil

When the outside color of your meat product is at your desired color or look to suit your taste, wrap meat product in

aluminum foil to keep any more wood resins from turning your meat any darker. Also it will saturate fats from your

meat product.

• HICKORY

Rich, smoky bacon-like flavor. Considered the “Kings of the Woods”

• MESQUITE

Strong, tangy, spicy flavor. Think Tex-Mex cuisine.

• APPLE

Smoky, mild sweetness flavor. Highly recommended for baking.

• CHERRY

Slightly sweet, but also tart. Gives a rosy tint to light meals.

• WHISKEY BARREL or WHITE OAK

Strong, sweet smoke with aromatic tang. Perfect for red meats.

SMOKING GUIDELINES & TIPS