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All manuals and user guides at all-guides.com
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Smoking Time
The smoking time is difficult to specify by the manufacturer. The unit is designed for
outdoor use and outside temperature and wind conditions can greatly affect the time
required to smoke a product. Low temperature and strong wind will increase the time
required.
Also, the house current, whether or not an extension cord is being used, and the amount
of product being smoked will have an effect on the length of time required to smoke the
products.
HELPFUL HINTS
Drip tray
This electric smoker is not a water smoker – you do not need to add water unless you
want to steam your food. The drip tray catches the grease and drippings from the food
you are smoking.
Chip bowl
This unit uses an 800W heater for quicker heat-up and more consistent smoking. The
chip bowl should always be placed in the tripod bracket, not directly on the heating
element, to ensure the unit is operating as designed.
Wood chips
The smoke from the wood chips adds flavor to the food. Any kind of aromatic
hardwood, such as mesquite, apple, cheery, pecan, or hickory can be used. Wood
chips work much better than the larger chunks. Use only a handful of chips – too much
smoke leaves a strong aftertaste.
Grease Absorbent
The drip tray will NOT catch all the grease and food drippings – that not caught by
the drip tray will be collected on the bottom plate. For ease of clean-up, a thin layer
of grease absorbent should be placed in the bottom of the smoker. Use granular oil
absorbent material (like that used to soak up oil on a garage floor). Do NOT use a
scented kitty litter or any other chemically treated material. The grease absorbent
material should be replaced after using the smoker 5 or 6 times.
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