Operation - Smoke hollow WS30C Manual

Operating Instructions

OPERATION

1. Before turning the smoker on, fill the hopper with food grade wood pellets.
2. Prime the auger using the Auger Priming Instructions.
3. Do not overload smoker with food. Extra large amounts of food may trap heat, extend cooking
time and cause uneven cooking. Add food to the center of the rack, leaving space between food
and smoker sides, making sure not to cover more than 75% of the rack. This will ensure even
cooking and proper heat circulation. Do not cover racks with aluminum foil. This will not allow heat
to circulate properly. For best results, rotate racks between the top and bottom positions during
cooking. Close air damper to retain moisture and heat. If cooking foods such as fish or jerky, open
air damper to release moisture.
4. Set the cook cycle (this includes the cook time and temperature).
• Press the temperature button
temperature.
• Press the temperature button
5. Set the timer.
Countdown Timer Option:
• Press the time button
• Use the up and down arrows
• Press the time button
• Use the up and down arrows
• Press the time button
NOTE: When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet
(1067m), additional cooking time may be required. To ensure that meat is completely cooked, use a
meat thermometer to test internal temperature or use meat probe, sold separately.
NOTE: You do not have to set the timer when cooking. The element will begin heating once the
temperature has been set.
6. Set the smoke cycle (this is the amount of time heavy smoke is generated).
• Press the smoke button
• Press the time button
• Press the time button
NOTE: We recommend smoking your food for about 20% of the total cook time. For example, if
you're doing a 10-hour recipe, set the cook time for 12 hours and the smoke time for 2 hours – the
total cook time should always equal the combination of your recipe cooking time and your chosen
smoke time. If at any point you'd like to add more smoke, just hit the smoke button and set the
extra time – if you add smoke in the middle of a recipe, you may need to extend your cook time. A
key point to remember when smoking is – cook to internal temp, not time. That means always cook
to the ideal internal temperature for your meat, as times may vary.
The BBQ pros know that "thin blue smoke" is the best kind of smoke. That means a steady, thin flow
of smoke as you're cooking on the smoker. Don't be alarmed if you don't see large amounts of
white smoke pouring out of your smoker at all times – thin blue smoke is the goal!
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. Use the up and down arrows
once more. The temperature is now set.
once-LED display for hours will blink.
to set hours.
again to lock in hours. The minutes LED will start blinking.
to set minutes.
to lock in minutes and start the timer.
. The letter "S" should appear.
. Use the up and down arrows
once more. The smoke cycle time is now set.
to set the desired
to set the smoke time.