Smoker Temperature Ranges; Preparation For Use - Leak Test - Dansons Group Pit Boss 2 Series Assembly And Operation Manual

SMOKER TEMPERATURE RANGES

All temperatures listed below are approximate and are affected by the following factors: outside ambient temperature,
the amount and direction of wind, the quality of wood chips being used, the cabinet door being opened, and the
quantity of food being cooked.
MEDIUM TEMPERATURE (135-160°C / 275-320°F)
•
This range is best for baking, roasting, and finishing off that slow smoked creation. Cooking at these temperatures will
greatly reduce the chances of a grease flare-up. Great range for cooking anything wrapped in bacon, or where you want
versatility with control.
• LOW TEMPERATURE (38-122°C / 100-250°F)
This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more smoke flavor and keep your
meats juicy by cooking longer at a lower temperature (also known as low and slow ). Highly recommended for the big turkey
at Thanksgiving, juicy ham at Easter, or the huge holiday feast.
Smoking is a variation on true barbecuing and is truly the main advantage of a smoker. There are two types of smoking: hot
smoking and cold smoking.
• Hot smoking , another name for low and slow cooking, is generally done at 38-122oC / 100-250oF. Hot smoking
works best when longer cooking time is required, such as large cuts of meats, fish, or poultry.
Cold smoking is when the food is located so far away from the heat source that it smokes without cooking, and at
•
temperatures of 15-32oC / 60-90oF.
TIP: To intensify that savory flavor, smoke your foods before turning up the heat to fully-cook your meats. This
allows the smoke to penetrate the meats, before the pores of the meat close at 49°C / 120°F.
The key is to experiment with the length of time you allow for smoking, before the meal is finished cooking. Some outdoor
chefs prefer to smoke at the end of a cook, allowing the food to keep warm until ready to serve. Practice makes perfect!
PREPARATION FOR USE – LEAK TESTING
A leak test is used to determine the integrity of a seal. Before using your gas smoker, perform a leak test on the connection
between the regulator and the gas cylinder to reduce the risk of serious bodily injury or death from fire or explosion. A leak test
should be performed a minimum of once a season, as well as:
• before lighting your smoker for the first time,
• every time the gas cylinder has been changed,
• after travel, especially over rough or bumpy roads,
• after a prolonged period of storage or non-use.
HOW TO PERFORM A LEAK TEST
Supplies Required:
Bowl ( empty, clean )
1 x
Paint Brush ( clean )
1 x
Dish Washing Liquid
Water
Procedure:
1. Position the smoker in a well-ventilated area. Ensure the smoker is cool to the touch, and not in use. Verify that the
regulator value is turned to the OFF position and that the gas cylinder is tightened securely to the regulator.
IMPORTANT: Ensure there is no open flame or smokers nearby.
2. Mix a solution of one part of water with one part of dish washing liquid in a bowl. The solution will make bubble,
as it will be concentrated.
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Watch for bubbles