Cooking Instructions - Smoke hollow SH3616DW Owner's Manual

Operating Instructions
IMPORTANT: Before each use, clean and inspect the hose and connection to the LP gas cylinder. If there
is evidence of abrasion, wear, cuts or leaks, the hose must be replaced before the smoker is used. Refer to
the "leak test" instructions on page 20.
• Fill the wood chip trays with wood chips and place the trays inside the smoker.
• Carefully fill the water pans with water or marinade up to 1 inch below the rim. A full pan will last
for approximately 2-3 hours. Do not overfill or allow water to overflow from the water pan.
• Insert or adjust the cooking grids into the desired rack positions.
• You are now ready to light the burner. Refer to the Lighting Procedure on the previous pages of
this manual. The heat from the burner will allow the wood chips to burn, causing the smoke to
accumulate. Adjust the dampers to control the heat.
• Place the food on the cooking grids with space between each piece. This will allow smoke and
hot moisture to circulate evenly around all the food pieces.
• Smoking at a constant temperature will achieve the best results. Optimum temperature will
vary depending on the type of meat, but our recommended temperature is between 210 and
240 degrees Fahrenheit. The temperature gauge on the door will provide an approximate
temperature inside the smoker, but it is not exact. To measure the exact temperature, we
suggest the use of a standard oven thermometer or a digital thermometer that will also measure
the internal temperature of the food.
NOTE: The smoker can be used with only one burner to achieve even lower temperatures and allow for
longer smoke times.
• Check water level periodically and add water if low. For best results and to retain heat, avoid
opening the doors of the smoker while in use. When the doors must be opened, only open
briefly. The smoker will quickly resume cooking temperature after the door is closed.
• Always use a meat probe thermometer to ensure food is fully cooked before removing it from
the smoker.
• To turn smoker off, turn the burner control knobs off by pushing in and rotating clockwise. The
burner flames should go out.
• Turn off the LP cylinder valve by turning the knob clockwise until it stops.
• After each use, and after the smoker is cooled, carefully remove the water pans from the smoker,
empty the water, and clean the water pans.
Follow all warnings and safety precautions before removing meat
from smoker or preparing the unit for storage.

COOKING INSTRUCTIONS

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