Lighting The Fire - DE BUYER 17473 Owner's Manual

SETTING UP
• Place the smoker oven outside, in a sheltered spot protected from
the wind.
• When in use, to improve circulation, position the chamber higher
than the oven.
• 2 ways of using the pipe:
- Use it SHORT for hot smoking (50-60°C)
- Use it LONG to dissipate heat for cold smoking (30°C max.).
• Adjust the length to achieve the desired temperature.
TIP: in order to reach very high temperatures, it is possible not to use
the pipe: place the oven, without its lid, immediately under the smo-
king chamber. Close the oven door (with the oven lid for exemple).
• Place the food on the shelf/shelves and position upwards in the smo-
king chamber.
• Put the lid and insert the thermometer in the small slot of the lid. It
will measure the inside temperature.

LIGHTING THE FIRE

• Fill the fire pit and place it in the oven.
• Allow combustion to begin before placing the lid on the oven.
• Check that a little smoke is escaping through the central vent on the
lid of the smoking chamber.
TIP: you can use a small cook's blowtorch or some hot embers to
light the fire.
COMBUSTION
• Use the oven flap to adjust the circulation according to the amount of
smoke and the desired temperature.
• If no smoke emerges from the chamber vent, check to see whether
the fire has gone out and check the pipe connection.
• The quality of the combustion and the length of time the sawdust
stays alight, will depend on the quality of the sawdust selected and
adjustments to the fire pit.
• During smoking, you may add sawdust to the fire to increase the
smoking time.
ADVICE: top up the fire pit with sawdust before it goes out.
• Smoking time will depend on the type of smoking (cold/
hot), the preparations to be smoked, the weight of the food
and your taste and experience.
PRECAUTIONS
• Use the smoker oven outside, away from rain and wind.
• The different components of the smoker oven will become
boiling hot. Handle with care.
• Keep out of reach of children.
CARE
• As the smoker oven is made from stainless steel, (apart from the
pipe, made from aluminium), it is easy to maintain. It may all be clea-
ned with hot water and washing-up liquid.
• However, we do not recommend washing the inside of the smo-
ker oven or using corrosive/harsh cleaners: such products have very
strong smells and may impregnate your food.
• We recommend that you allow the smoker oven to be seasoned.
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