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SMOKING AND SLOW COOKING
The general goal with this type of cooking is to break down tougher meat cuts over a long
period of time, rendering these cuts tender and juicy. Typically, cook chamber temperature
will need to be maintained at 110 - 135 °C by tending to your fire and adjusting airflow
throughout the cook.
BUILDING YOUR FIRE
1. Lift the cook chamber and lid off of the firebowl with the chamber lift handles
and set it aside.
2. Open both air dampers completely.
3. Stack charcoal briquettes into a pyramid-shaped pile on top of the charcoal grate
• Recommended starting charcoal amounts –
Smoker Model
41 cm
51 cm
4. Place rolled up newspaper or a fire starter at the bottom of the pile and ignite to get the
coals started.
All manuals and user guides at all-guides.com
X
Charcoal Weight
680 g
1 kg
X
X
Approximate Briquettes
20
30
GB
7
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