Char-Broil 140871 Manual page 9

COOKING TIPS
• Generally, the more open the dampers, the hotter the cooking chamber will be - For
smoking slow the dampers will need a very minimal opening.
• If chamber temp rises past desired cooking temp and closing the air dampers does not cool
it down, additional water can be added to the water pan to help bring down the temp.
• A general rule of thumb for cooking is about 1 hour per .
• Keep in mind that many factors can influence cooking time such as outside temp, size and
shape of your food, and how cold your food is at the beginning of the cook.
• You can take note of these factors and actual cooking time to reference for later cooks.
• Limit the number of times you open the cook chamber door and lid as this will allow heat
to escape and extend the cooking time.
• Do not operate the smoker with temperatures exceeding 175 °C in the cooking chamber.
MAINTAINING TEMP AND SMOKE
Because its very common for smoke sessions to last 10 plus hours, you may need to add
charcoal to maintain your fire or add wood to extend your smoke time. Add charcoal, water or
wood through the fire access door on the cook chamber to extend your cook and/or smoke time.
for smoking large cuts of meat.
45 kg
Water pan
Charcoal grate and ring
GB 9