Regulating Heat; Adding Charcoal - Tenneker TC-Smoker XL Manuel De L'utilisateur

Smoking
Smoking
For smoking, the small firebox is used for a charcoal or wood
fire. The smoke from the fire streams into the large firebox
and finally escapes through the chimney.
The food is placed on the cooking grates in the large fire-
box and gets gently cooked in the smoke of the fire at about
60 - 90 °C.
The temperature can be regulated by opening or closing the
air vents on the smoker firebox and can be read on ther-
mometer in the lid.
Keep the lid closed during smoking to prevent escaping
smoke, which prolongs the cooking time significantly.
For large pieces of meat, assume a cooking time of about
1 hour per 500 g.
1. Place up to 1 kg of charcoal or wood on the charcoal grate
in the smoker firebox.
2. Light the charcoal or wood and wait until it is burning
strong.
3. Spread the coals or wood evenly on the charcoal grate in
the smoker firebox and close the lid.
4. Place food on the cooking grates in the grill firebox and
close the lid.
5. Use a food thermometer to ensure food is fully cooked
before removing it.

Adding charcoal

WARNING
Never add charcoal lighting fluid to hot or even warm
coals as flashback may occur causing severe burns.
In order to keep the heat constant over a longer period of
time, it may be necessary to add charcoal and/or wood.
1. Carefully open the lid of the smoker firebox.
2. Wearing oven mitts, carefully remove the cooking grates.
Place them on a non-combustible surface close to the
appliance.
3. Stand back and use long cooking utensils to lightly brush
aside ashes on hot coals.
4. Use cooking tongs to add charcoal and/or wood to the
charcoal grate. Be careful not to stir up ashes and sparks.
5. Wearing oven mitts, carefully place the cooking grates on
the firebox.
6. Close the lid.
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Regulating heat

The heat inside the smoker can be regulated by the amount
of charcoal/wood and its ventilation.
The temperature can be increased by adding charcoal/
wood to the smoker firebox (do not exceed the total max.
of 1 kg) and/or more ventilation.
The temperature can be decreased by reducing ventila-
tion.
Open or close the air vents on the smoker firebox and on the
chimney for more or less ventilation.
NOTE: Dry wood burns hotter than charcoal. Hardwood such
as hickory, mesquite, fruit and nut wood are an excellent fuel.
Make sure the wood is seasoned and dry.