Operating Instructions - Weston 41-0701-W Manual

OPERATING INSTRUCTIONS

SEASONING YOUR SMOKER
Before you cook food in your Smoker, it is important to "season" your Smoker. Seasoning seals the paint and interior of your
Smoker to enhance flavoring, durability, and overall performance. This is also referred to as the "break -in" Process.
. To season your Smoker, simply use it as you normally would, only do not cook any food. You will need to follow all of the
operating procedures in the next few sections of this manual.
. Using your desired flavoring woods and marinades, burn your Smoker at low temperature (around 175°F) for 45-60 Minutes.
Let the Smoker cool, and clean out the used water and wood.
. Once the seasoning is complete, your Smoker's interior will have a durable, seasoned coating.
ADDING WATER TO YOUR SMOKER
. To add water BEFORE cooking, simply remove the Water Bowl and fill it with water up to 1" below the rim. Then replace the
Water Bowl to the bottom of the Rack.
. To add water WHILE the Smoker is hot, DO NOT pull the Water Bowl out beyond the Rack! The water and the Water Bowl
will be extremely HOT!
. To make adding water easier and safer, use a clean watering can or jug with a long spout.
. Line the Water Bowl with aluminum foil before each use. This will make it easier to clean and extend the life of the Water
Bowl.
ADDING WOOD/CHARCOAL TO YOUR SMOKER
. To add wood chips BEFORE cooking, simply fill the Wood Chip Box with your choice of flavoring hardwood chips. The
amount and type of wood you use is entirely up to you. One full box is typically enough for several hours of smoking. Once the
Wood Chip Box is filled, place the Wood Chip Box Lid on top of the Wood Chip Box and set the Wood Chip Box in the Smoker.
. To add wood chips WHILE cooking, we recommend using tongs or long handled pliers to remove the Wood Chip Box Lid and
to place the pieces into the Wood Chip Box without removing it. IT IS NOT RECOMMENDED to remove the Wood Chip Box
while the Smoker is in operation.
CAUTION: The Wood Chip Box and the Wood Chip Box Lid get very HOT! Avoid handling them while in use. ALWAYS wear
protective oven mitts when handling hot components!
WOOD FLAVOR CHOICES FOR YOUR SMOKER
Small wood chips work best inside the Wood Chip Box. Use dry hardwoods such as hickory, pecan, apple, cherry, or mesquite.
Most fruit or nut tree woods produce excellent smoke flavoring. Do not use resinous woods such as pine or plywood. These
usually produce unpleasant flavoring. Let your taste be your guide – experiment with different types and quantities of wood
chunks, chips, or sticks. You can even mix woods.
To produce more smoke and to prevent fast burning, pre-soak the wood chips in a separate bowl of water for at least 20
minutes, or wrap the chips in perforated aluminum foil. Most smoke flavoring occurs within the first hour of cooking. Adding
wood chips after the first hour is typically not necessary unless extra smoke flavoring is desired.
NOTE: To catch drippings that may come from the bottom of the Smoker, place a metal tray underneath.
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