Heat Control - PRO SMOKE PSMKOFFSET Owner's Manual

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H. HEAT CONTROL
Temperatures in offset BBQ smokers like the Pro Smoke Offset Smoker, are controlled through a
combination of fuel load, fuel type and air intake in the firebox.
Note: The Smoke Stack (26) is simply a rain cap. It should never be used for temperature control.
Always have the Smoke Stack (26) fully or at least half open when using the Pro Smoke Offset
Smoker, particularly when establishing your fire.
The firebox damper is your primary tool for controlling cooking temperatures. Start with the
damper wide open until the main cooking chamber is close to reaching the desired cooking
temperature. Then half close the damper until the temperature stabilises on the hotter side of your
target temperature.
Once you are up and running, you will need plenty of air to keep the fire burning clean. Hence the
damper should be at least one third to half way open. As the damper opens wider, increased air
will make the fire burn hotter and faster. The hotter the fire, the cleaner it will burn (ie less smoke).
This clean, hot fire is perfectly suited to Direct Grilling.
During the smoking process try and avoid opening the lid on the main cooking chamber to check
food.Opening the lid allows heat and smoke to escape which will extend the cooking time needed.
When the damper is closed down (not completely), the fire becomes starved of oxygen, making
the fire smoulder and increasing the amount of smoke produced. This is ideally suited to smoking
or slow cooking.
Food closest to the firebox will cook and brown faster. It is advisable to rotate your food midway
through the cooking process to ensure an even cook.
We have also provided heat management baffle plates that can be used in the smoker. These
are parts 2 and 32. These are placed on the ledge above the charcoal grates and can be moved
to adjust the heat and flow of smoke inside the main cooking chamber to eliminate hot spots or
create different heat zones as the user requires. The purpose is to dampen and reduce the heat on
the cooking grates that are closest to the firebox side. You can experiment using these baffles to
regulate the temperature as desired.
If your Pro Smoke Offset Smoker ever becomes too hot, simply close down the damper to the fire.
Alternatively, you can open the main cooking chamber lid to allow excess heat to escape.
You will note there are access holes on each end side of the main cooking chamber. These can
be used to feed thermometer probes into the unit which can then monitor the main cooking
chamber temperature and also measure the internal temperature of the food you are cooking. We
recommend the MAVERICK brand of thermometers which can be purchased as an optional extra.