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COOKING INSTRUCTIONS
IMPORTANT: Before each use, clean and inspect the hose and the connection to the LP cylinder. If there is evidence of abrasion, wear,
cuts or leaks, the hose must be replaced before the Smoker is used. Refer to the "CHECK FOR GAS LEAK" instructions in the LP tank
connection portion of this manual.
1.
Fill the Smoking Box / Wood Chip Box with flavored wood chips and place the Wood Chip Box inside the Smoker as instructed in the
assembly section of this manual.
2.
Place the Water Bowl inside the Smoker in the lowest rack position as explained in the "ASSEMBLY STEP 8" section of this
manual. Carefully fill the Water Bowl with water or marinade up to 1 inch below the rim. A full bowl will last for approximately 2-3
hours. Do not overfill or allow water to overflow from the Water Bowl.
3.
Insert or adjust the Cooking Racks into the desired rack positions. For better access to the food with tongs or spatulas, make sure
the Racks run from front to back as explained in the "ASSEMBLY STEP 8" section of this manual.
4.
You are now ready to light the Burner. Refer to "LIGHTING PROCEDURES" In this manual. The heat from the Burner will allow the
wood chips to burn, causing the flavoring smoke to accumulate. Adjust the Dampers to control the heat.
5.
Place the food on the Cooking Racks in a single layer with space between each piece. This will allow smoke and hot moisture to
circulate evenly around all the food pieces.
6.
Smoking for 2 to 3 hours at the ideal constant cooking temperature of 225°F to 250°F will get the best results. This temperature is
according to the Heat Indicator mounted on the front of the Smoker. For more tender and heavily smoked meat, a lower
temperature may be preferred. If time is critical, a higher temperature range is recommended.
7.
Check water level periodically and add water if low. Never allow the water to completely evaporate. Check the water level at least
every 2 hours or as necessary. For best results and to retain heat, avoid opening the Door of the Smoker while in use. When the
Door must be opened, only open it briefly. The Smoker will quickly resume cooking temperature after the Door is closed.
Always use a meat probe thermometer (not included) to ensure food is fully cooked before removing it from the Smoker.
8.
WARNING!
Be sure to follow ALL SAFETY
WARNINGS and precautions
that are contained in this
instruction manual before
using this Smoker!
NEVER leave this appliance
unattended!
The Smoker becomes
EXTREMELY HOT!
When the Smoker is not in use,
the gas MUST BE TURNED
OFF at the supply cylinder.
-16-
ASSEMBLY STEP 1
BURNER CHAMBER INSTALLATION
LOCATE THESE PARTS
BURNER
CABINET
CHAMBER
ASSEMBLY
ASSEMBLY
HARDWARE BAG
HARDWARE
3 BOLTS
3 NUTS
READ ALL OF THE INSTRUCTIONS
THOROUGHLY, PRIOR TO ASSEMBLY!
1.
With the Cabinet in the upright position, begin
by removing the Door Panel from the Cabinet
Assembly by lifting it from the hinges. Set the
Door Panel aside.
FIGURE 1
2.
Set the Cabinet Assembly top side down. To
prevent scratching or damaging your smoker,
set the Cabinet on a padded surface such as
cardboard or carpet. The top of the Cabinet
has the vent holes; the bottom has mounting
holes for the Legs.
3.
Insert the Burner Chamber Assembly upside
down through the bottom of the Cabinet as
shown.
Be sure the front mounting
FIGURE 2
tab and Venturi Tube opening is facing the
front of the Cabinet.
4.
Line up the bolt holes and insert the Bolts from
the inside of the Cabinet as shown. Loosely
thread on the Nuts to hold the assembly in
place. At this time, DO NOT tighten the Bolts
completely.
FIGURE 2
TOOLS NEEDED
PHILLIPS
HEAD
SCREWDRIVER
A1
7/16"
WRENCH
FIGURE 1
VENTURI
TUBE
OPENING
BURNER
CHAMBER
ASSEMBLY
CABINET
ASSEMBLY
TOP
-5-
FIGURE 2
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