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COMBUSTION BY-PRODUCT PRODUCED WHEN USING THIS PRODUCT CONTAINS CHEMICALS
KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS,
OTHER REPRODUCTIVE HARM, OR CANCER.
THE MATERIALS USED IN THIS PRODUCT MAY CONTAIN LEAD A CHEMICAL KNOWN TO THE
STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS AND OTHER REPRODUCTIVE HARM.
SAFE STORAGE & MAINTENANCE
• ALWAYS allow unit to cool completely before handling.
• Inspect all hardware in assembled parts for tightness on a regular basis to insure unit is in safe working
condition.
• Clean unit, including special surfaces such as cooking grates with mild cleaning agents. Wipe outside of
unit with damp rag. DO NOT use oven cleaner.
• ALWAYS cover and store cold unit in a protected area.
• Unit is made of steel and may rust over time. If rusting occurs on outside surfaces, clean area with sand
paper or steel wool, then cover with heat resistant paint.
• NEVER USE PAINT ON INSIDE SURFACES OF UNIT.
HOW TO CLEAN SMOKER
For cooking grates, water bowl and drip cup use a mild dish detergent. Rinse and dry thoroughly.
For flame disk bowl, clean frequently to remove ash build up, residue and dust.
For the interior and exterior of smoker, simply wipe down with a damp cloth. Do not use a cleaning agent.
Make sure to dry thoroughly.
ALWAYS MAKE SURE UNIT IS COOL
TO THE TOUCH BEFORE CLEANING AND STORING.
15
WARNING
SMOKING CHART
ITEM
SIZE
TEMP
Pot Roast (arm,
4 - 5 lbs
225°F
top, chuck, blade)
(1.8-2.3kgs)
(107°C)
6-10lbs
225°F
Brisket
(2.7-4.5kgs)
(107°C)
4-5lbs
Loin Roast
225°F
(1.8-2.3kgs)
(bone in)
(107°C)
Loin Roast
3 - 5 lbs
225°F
(boneless)
(1.4-2.3kgs)
(107°C)
225°F
4 - 6 lbs
Spare Ribs
(107°C)
(1.8-2.7kgs)
Chicken
2 - 3 lbs ea
225°F
(2 whole)
(0.9-1.4kgs)
(107°C)
225°F
Turkey
11 - 14 lbs
(107°C)
(5.0-6.4kgs)
Salmon
2 - 4 lbs ea
225°F
Steaks
(0.9-1.8kgs)
(107°C)
2 - 4 lbs ea
225°F
Fish Fillets
(0.9-1.8kgs)
(107°C)
Shrimp, Clams,
5 lbs
225°F
Crab Legs
(2.3kgs)
(107°C)
Quail,
225°F
12 - 16 birds
Dove, etc.
(107°C)
Pheasant, Duck,
5 - 7 lbs
225°F
etc.
(2.3-3.2kgs)
(107°C)
• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m),
additional cooking time may be required. To insure that meat is completely cooked use a meat
thermometer to test internal temperature.
• Opening smoker door during cooking process may extend cooking time due to heat loss.
WOOD CHIPS
COOK TIME
INTERNAL TEMP
BEEF
2 cups
140°F (60°C) Rare 160°F (71°C) Med
3 - 5 hrs
(0.47l)
170°F (77°C) Well
3 cups
170°F (77°C)
6-8 hrs
(0.83l)
Well Done
PORK
2 cups
5 hrs
(0.56l)
165°F (74°C)
Well Done
1 cup
165°F (74°C)
2.5 - 4 hrs
(0.24l)
Well Done
2 cups
3 - 4.5 hrs
165°F (74°C)
(0.56l)
Well Done
POULTRY
1 cup
165°F (74°C)
2.5 - 3.5 hrs
(0.24l)
Well Done
165°F (74°C)
2 cups
Well Done
(0.83l)
6 - 7.5 hrs
SEAFOOD
1 cup
(0.24l)
1 - 2 hrs
145°F (63°C)
1 cup
(0.24l)
1 - 2 hrs
145°F (63°C)
1 cup
(0.24l)
1 - 2 hrs
145°F (63°C)
WILD GAME
1 cup
165°F (74°C)
1.5 - 2.5 hrs
(0.24l)
1 cup
165°F (74°C)
2.5 - 3.5 hrs
(0.24l)
16
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