Cello BULLET SMOKER 18 Instruction Manual page 6

• Note!The grill/smoker and its components are hot.
In the smoking process, use heatresistant
barbequegloves and longstemmed
barbequeaccessories.
• At the same time you add smoking dust or smoking
chips, check the liquid bowl. If necessary, add fluid.
• Tip! Try pre-wetted herbs on the charcoal.
3. Close the hatch in the center part.
Well-equipped grocery stores and hardware stores
sell a wide variety of smoking dust and chips. The
Regulation of temperature
The temperature is regulated by opening and closing the air regulating valves at the bottom of the grill/smoker and on
the lid. Opening the valves increases the temperature of the grill/smoker. Accordingly, their closing lowers the
temperature. Check on the temperature with a thermometer on the lid. Check the temperature regularly and, where
necessary, regulate the valves.
Note!Air regulating valves heat up during the use of the grill/smoker. Use protective gloves when regulating them.
OPENHIGH TEMPERATURE
If the temperature is too high, even though it has been triedto reduce with air regulating valves, decrease the amount
of hardwood charcoal or briquettes on the charcoal grate. Use the help of long barbequetongs and heat-resistant
barbequegloves.
Note!Put the hot hardwood charcoal or briquettes into a heat resistant container. Neverput them into a plastic bucket.
6
wood givethe products being smoked or barbequed
their own fragrance. Experiment to find your best
fitting fragrances.
Generally available smoking dust and chips in the
stores.
• Alder
• Apple
• Cherry
• Maple
• Pecan
• Mesquite
• Hickory
LOWER THE TEMPERATURE CLOSED -EXTINGUISH