How To Operate - Ginnys 749121 User Manual

WARNING:
Always use this smoker in a well ventilated area —
preferably near an open window or an outside-vented stove hood. Do not
use near a smoke detector or smoke alarm. The smoking process can be
stopped at any time by pressing the STOP button.
1. Plug the cord into an outlet. The display will show "--:--".
2. Position the charring cup around the heating element. Place wood
chips around the element in the charring cup. If cooking:
a. up to 2 hours, fill the cup about half full.
b. between 2-4 hours, fill the charring cup.
3. Place the lid on the charring cup. Add the base rack to the smoker.
4. Place the food on the rack(s).
5. Put the lid on the smoker (ensure the vent is plugged and the gasket
is sealed around the rim), and set the desired smoking time by
pressing HOT SMOKE, then TIMER. The display will count up 0:01 -
2:00 (hold the TIMER button down for rapid increase).
6. Press START to begin cooking. The display won't start counting down
until the smoker heats up (may take a few minutes). The smoker may
emit a little smoke as the cooking process goes on — this is normal.
Try not to open the lid to check on your food, as this will allow smoke
to escape.
7. When the cooking/smoking time has elapsed, 3 beeps will sound and
the smoker will turn off. Remove the lid. If cooking meat, ALWAYS
check for doneness with a meat thermometer (see table on page 7).
Add more time if needed using HOT SMOKE.
8. While wearing oven mitts, remove the food from the cooker by lifting
out the rack(s). Unplug the smoker.
6

HOW TO OPERATE

Cooks the food while smoking. The temperature of the
smoker will reach 248°F. Hot smoking can tenderize a
tough cut of meat, but because the surface of the meat
is being dried out, the smoke flavor does not
penetrate far beyond the surface. Hot smoked meats
can be brined, marinated, or have a rub applied to help
maintain moisture through the smoking process.
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(continued on page 7)
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