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Smoke Cooking Tips
13
Step 5
Open the air shutter approximately 1" to 2" and smokestack damper half way. With
lid open, stand back and carefully light charcoal and allow to burn until covered with
a light ash (ap prox i mate ly 20 minutes).
WARNING:
Charcoal lighting fluid must be allowed to com plete ly burn off prior to
closing firebox lid (approximately 20 minutes). Failure to do this could trap
fumes from charcoal lighting fluid in grill and may result in a flash-fire or
explosion when lid is opened.
NOTE:
To extend the life of your grill, make sure that hot coals and wood do not
touch the walls of grill.
IF USING LIGHTER FLUID, PROCEED TO STEP 7
If using pre-treated charcoal, follow all manufacturer's warnings and instructions
regarding the use of their product. Start with 3.5 pounds of charcoal. Open the air
shutter approximately 1" to 2" and smokestack damper halfway.
Step 6
With grill lid open, stand back and carefully light charcoal and allow to burn until
covered with a light ash (ap prox i mate ly 20 minutes). When charcoal is burning strong,
carefully place hot coals in center of charcoal grate.
Step 7
With coals burning well, carefully add wood chunks using long cook ing tongs (see
"Fla vor ing Wood" and "Adding Charcoal/Wood During Cooking" sections of this
man u al.)
Step 8
Place food on cooking grills in cooking chamber and close lid.
Step 9
The ideal smoking temperature is between 175°F and 250°F. For large cuts of meat,
allow approximately one hour of cooking time per pound of meat. Always use a meat
thermometer to ensure food is fully cooked before removing from grill.
Step 10
Allow grill to cool completely, then follow instructions in the
"After-Use Safety" and "Proper Care & Maintenance" sections of this manual.
During the smoking process, avoid the temptation to open lid to check food. Opening
the lid allows heat and smoke to escape, making ad di tion al cooking time necessary.
Food closest to the heat source will cook and brown faster. Rotate food midway
through the cooking cycle. If food is excessively browned or flavored with smoke,
wrap food in aluminum foil after the first few hours of smoking. This will allow food to
continue cooking without further browning or smoke flavoring.
When cooking fish or extra lean cuts of meat, you may want to try water smoking
to keep the food moist. Before starting a fire, place charcoal grate on right side of
cooking chamber. Use a flat bottom metal pan shallow enough to fit between charcoal
grate and cooking grills as a water pan. Set the metal pan on charcoal grate under
food and cooking grills. Fill with water or marinade until 2/3 full.
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