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GETTING STARTED
ASSEMBLY & SET-UP
Assembly Continued
4. Install the product drip tray: The drip
pan (included) is formed with 2 tabs
on one side; the tabs must always
be positioned towards the back of
smoker to ensure proper airflow.
Tip: Line the drip tray with aluminum
foil before installing for easy clean-up.
5. Place the sawdust pan on burner.
6. Place the chimney cap on top on
smoker damper chimney.
Assembly is complete.
General Set-Up
• Choose a well-ventilated area
for smoker use.
• Place smoker on a sturdy,
level surface.
• Plug in cord. Note: If an extension
cord is needed, use only 14-3 wire
cord up to 25 feet, and 12-3 wire
cord from 25-50 feet, and use only
a grounded outlet.
Optional: This Smokehouse can
be vented and used indoors with
appropriate ventilation. Please
contact info@pro-smoker.com to
learn more about how to extend
your exhaust for indoor use.
6
Pro Smoker®: Owner's Manual - Pro Classic Smokehouse
4
5
6
"Seasoning" Your Smoker
For First Time Use
• Apply non-stick cooking oil or mineral oil
to door gasket. Note: We recommend cooking
spray for easy application.
• Set controller to Smoke and set to 100°F.
• Fill sawdust pan about 3/4 full with sawdust.
Dampen the sawdust with water and funnel
the sawdust to the outside of the pan.
Increase the temperature to 150°F.
• Open dampers 1/2 open during the break-in
period.
• After 3 hours, turn the temperature control off.
• Once smoker has cooled completely, the
smokehouse is now ready for use.
YOUR SMOKER
BASIC OPERATION
Now that your Pro Smoker is set up, below are some
general guidelines for operating your smokehouse.
Preparing Sawdust In Pan
Fill pan 3/4 full with sawdust and dampen thoroughly
with water. Form mixture into a funnel shape.
Sawdust should only be added in Smoke mode.
Preparing Wood Chips In Pan
Fill the pan ¾ full (about 5 cups) with wood chips.
Cover the pan with heavy duty aluminum foil and seal the edges. Poke holes in the foil to
allow airflow.
For a lighter and longer smoke, soak the woodchips. Fill the pan ¾ full with wood chips (about
5 cups) and then cover with water. Allow to soak for 30 minutes and then strain off the excess
water. Cover the pan with heavy duty aluminum foil and seal the edges. Poke holes in the foil
to allow airflow.
DANGER - RISK OF FIRE
DO NOT USE WOOD PELLETS. Only use fine sawdust or
small wood chips in this Smoker. Using wood pellets will
cause your smoker to catch fire or spontaneously combust
potentially resulting in personal or property damages.
Damper Position
Dampers are located on the bottom half of your smokehouse door and the top chimney.
The position of your dampers is important for controlling air circulation in your smokehouse,
affecting temperature, smoke production and more. Please follow these guidelines when
determining how your dampers should be positioned. Always close dampers when not in use.
Note: When adjusting dampers, the upper chimney damper and lower door damper should
always be set to the same position.
For Drying
For Smoking
Dampers Wide Open
Dampers 2/3 Closed
© 2023 Pro Smoker
pro-smoker.com - Phone:
For Cooking
Dampers Closed
7
1-800-874-1949
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