Use and Care Manual

151414
Smoked Gouda
7 ounce wheel Gouda cheese*
*Any type of semifirm cheese, such as
Cheddar, Colby, Edam, Mozzarella, or
Swiss can be substituted for Gouda.
Position charring cup around heating
element and ll half full with wood chips;
cover with charring cup lid.
Line top of base rack with aluminum foil.
Place foil-lined rack in smoker. Put cheese
on rack; place cover on smoker. Cold
smoke for 30 minutes. Remove cheese;
wrap tightly with plastic wrap. Refrigerate
cheese for at least 24 hours to intensify the
smoky avor and aroma.
7 servings (serving size 1 ounce)
Smoked Salsa
6 Roma tomatoes, halved and seeded
1 large jalapeño, halved and seeded*
½ large red onion, peeled and halved
1 cup chopped cilantro
2 cloves garlic, minced
2 tablespoons lime juice (juice from
about 1 lime)
½ teaspoon salt
¼ teaspoon cumin
*If hotter salsa is desired, leave seeds
in jalapeño.
Position charring cup around heating
element and ll half full with wood chips;
cover with charring cup lid.
Line top of base rack and one additional
rack with aluminum foil. Put tomatoes,
pepper, and onion on foil-lined racks
after each one is placed in smoker. Place
cover on smoker. Cold smoke 30 minutes.
Remove tomatoes, pepper, and onion. Chop
into coarse pieces; place into a medium
bowl. Add cilantro, garlic, lime juice, salt,
and cumin; stir until mixed.
Makes 2 cups
How to Use for Slow Cooking
Check the rubber pads on the bottom of the smoker base before each use to be sure
they are free of oil or other debris. If needed, wipe with a warm, soapy cloth and dry
thoroughly.
1. Position the smoker base on a clean, dry, level, and stable surface in the center of the
countertop, away from combustible materials. Always make sure the appliance and
cord are out of reach of children.
2. Lift the slow cooking pot out of the
smoker base and remove the charring cup
and charring cup lid.
3. Fill the smoker base with water up to the
FILL line on the inside of the smoker
base (Fig. F). This is approximately 3
cups. NOTE: Failure to place water in
the smoker base when slow cooking may
result in a longer cook time.
4. Place the slow cooking pot into the
smoker base.
5. Prepare food according to the recipe and
place into the cooking pot. See the sample
recipes on page 17. For best results, fill
the cooking pot at least half full. Do not
fill above the MAX fill line indicated in
the cooking pot (Fig. G).
The cooking pot features a nonstick finish.
To help protect it, use heat-resistant nylon,
plastic, wooden, or rubber utensils. Do not
use metal utensils as they may scratch the
nonstick finish.
6. Place the cover on the smoker/slow cooker and plug into a 120VAC electrical outlet
only.
7. Press the slow cook button once for the LO setting and twice for the HI setting. After
approximately 3 seconds, the default 2 hour cook time (2:00) will flash in the display
window. Press the slow cook button again to set the slow cooking time. Press the
start button to begin cooking.
During cooking, the display will alternate between the selected setting and the
remaining cooking time. You will also notice the light on the slow cook button will
flash intermittently. This indicates the unit is cycling on and off to maintain the
temperature.
8. Cook food for the time specified in the slow cooker recipe. However, if the quantity
of a slow cooker recipe has been reduced so that it does not fill the cooker half full,
check for doneness 1 to 2 hours earlier than stated in the recipe.
Smoked Eggs
Hard-cooked eggs, shells removed
Seasoned salt*
*Use your favorite seasoned salt blend.
Position smoker ring around heating
element and ll half full with wood chips;
cover with smoker ring lid. Place rack(s)
in smoker and position eggs on rack(s).
Sprinkle eggs liberally with seasoned salt.
Place cover on smoker. Cold Smoke 15 to
30 minutes. Remove eggs. Eggs should be
refrigerated if not immediately consumed.
Fig. F
Water fill line for
slow cooking
Fig. G
MAX fill line
for food