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Temperature cannot be set above 275˚F (135˚C). This smoker is designed for
low temperature (200˚F – 225˚F) slow cooking. It is not intended to be used
as an oven.
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Wood pellet feeder must be completely sealed on the outside of the smoker,
and wood pellet tray must be in place while cooking. Improper loading may
cause wood pellets to catch fire.
•
Wood pellets are essential to generate smoke and give the meat a pleasant
smoky flavor. Moderation in the use of wood pellets is advised. Too much
smoke will give meats smoked an unpleasant creosote flavor. While learning
to smoke, it is better to underestimate the amount of smoke required.
•
Your smoker will produce an abundance of smoke. This is normal.
•
Over time, discoloration on the interior surface of the smoker will occur.
This is normal.
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Periodically check grease trap, and empty when necessary.
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Smoker door should stay closed throughout the cooking process. Open the
door only when truly required. Once open, close your smoker door as soon
as possible. Leaving the door open for an extended period of time will result in
the rapid loss of heat and may cause smoking wood pellets to catch fire.
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Always unplug smoker and allow ample time to cool before cleaning and
storing.
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For cooking racks, water pan, and drip pan, use a mild dish soap. Rinse
soapy residue off well and dry thoroughly.
•
Clean wood pellet tray and wood pellet feeder before every use to remove
residual ash buildup.
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For exterior and interior of smoker, wipe down with a damp cloth (soap or
chemicals should not be used). Be sure to clean the door seal and inside
seam. Dry thoroughly prior to storage.
•
Do not use any type of steam dishwashing detergent for cleaning smoker and
smoker parts.
Using Your Smoker
Cleaning Your Smoker
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