Master Chef PROPANE SMOKER Manuel D'assemblage page 5

ASSEMBLY, ASSEMBLAGE
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SMOKER OPERATION - READ & FOLLOW ALL INSTRUCTIONS CAREFULLY
GETTING STARTED
• Pre-season unit prior to fi rst use. See PRE-SEASON INSTRUCTIONS.
• Before starting the unit, see ADDING WOOD CHIPS.
CAUTION - All surfaces are HOT and may cause burns. Use protective gloves or long, sturdy cooking tools when loading/
unloading food or racks, and when adding wood chips or water.
PRE-SEASON INSTRUCTIONS
Curing your smoker will rid the unit of chemicals and oils left over by the manufacturing process allowing them to burn off.
PRE-SEASON SMOKER PRIOR TO FIRST USE.
1. Perform SOAPY WATER TEST, see SOAPY WATER TEST WARNINGS AND PROCEDURES.
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2. Using a napkin or cloth, rub a light coat of cooking oil on smoking racks and inside smoker door. Make sure water pan is in place with
NO WATER.
3. Fill wood chip tray with up to 1 cup (0.24 l) of wood chips and light smoker. Close door.
4. Start smoker and let the smoker burn for about 1 hour. Make sure temperature gets up to 350°F (177°C).
5. Allow unit to cool COMPLETELY.
6. Reapply light coat of cooking oil on smoking racks and inside of smoker door.
7. Restart smoker and burn for 20 minutes.
• Cure your smoker periodically to prevent excessive rust.
ADDING WOOD CHIPS
1. You may use dry or pre-soaked wood chips in your smoker. Dry chips will burn faster and produce more intense smoke. Chips pre-
soaked in water (for approximately 30 minutes) will burn slower and produce a less intense smoke.
2. Before starting unit, place up to 1 cup (0.24 l) of wood chips in wood chip tray.
3. DO NOT ADD MORE THAN 1 CUP (0.24 l) OF WOOD CHIPS AT A TIME. Never use wood chunks or wood pellets.
4. Place additional wood chips in smoker as needed to achieve desired smoke fl avor.
• Wood chips must be used in order to produce smoke and create the smoke fl avor.
OPERATING INSTRUCTIONS
1. To start smoker see IGNITION INSTRUCTIONS.
2. With protective gloves on, place water bowl in position. Pour 1" of water, juice, or vinegar into water bowl. This will add fl avor and
moisture to food and prevent it from drying out.
3 DO NOT cover racks with aluminum foil as this will not allow heat to circulate properly.
4. Pre-heat smoker for 30 to 45 minutes at max temperature before loading food.
5. Place food in the smoker, position on the centre of the smoking rack.
6 DO NOT overload smoker with food. Extra large amounts of food may trap heat, extend cooking time and cause uneven cooking. Leave
space between food on racks and smoker sides to ensure proper heat circulation. If utilizing cooking pans, place pans on centre of rack
to ensure even cooking.
7. For best results, rotate racks between the top and bottom positions during cooking.
8. Adjust smoker settings, control valve and air dampers, to desired cooking temperature.
• Close all air dampers on unit to retain moisture and heat. If cooking foods such as fi sh or jerky, open air dampers to release moisture.
9. If wood chips do not smoke on low setting, increase temperature to 275°F. After 8 to 10 minutes or when wood chips begin to smolder,
reduce temperature to desired low setting.
10. Use caution when cooking on windy days to ensure the fl ame does not blow out. If you suspect or experience a fl ame blow out, fi rst
open the door to check the fl ame and follow the IGNITION INSTRUCTIONS to re-ignite the burner if needed. Adjust the burner control
valve setting for a higher fl ame to prevent further blow outs.
Never ignite smoker with the door closed.
11. Extreme cold temperatures may extend cooking times.
12. Once cooking is complete turn unit OFF, see IGNITION INSTRUCTIONS for turning off unit, remove the gas cylinder and then follow
CLEANING and STORING INSTRUCTIONS. CLEAN AFTER EVERY USE. This will extend the life of your smoker and prevent mold
and mildew.
CLEANING and STORING INSTRUCTIONS
• ALWAYS MAKE SURE UNIT IS COOL TO THE TOUCH BEFORE CLEANING AND STORING.
• Be sure to clean smoker after each use. Make sure the gas cylinder has been turned off and removed.
• For rack supports, racks, water bowl, and drip pan use a mild dish detergent. Rinse and dry thoroughly.
• For woodchip tray clean frequently to remove ash build up, residue and dust.
• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a non-combustible container.
• For the interior, exterior and door seal of the unit simply wipe down with a damp cloth after each use to keep unit in proper working
condition. Do not use a cleaning agent. Make sure to dry thoroughly.
• After cleaning, store smoker in a covered and DRY AREA.
• Store only when fi re is completely out and all surfaces are cold.
• When not in frequent use and using a cover, remember to check your smoker periodically to avoid possible rust and corrosion due to
moisture buildup.
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