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Smoking foods in your smoker can give you different results based
on time and temperature. For best results, keep a record of what you
cooked, at what temperature, how long you cooked for, and the re-
sults. Adjust to your taste for the next time. As you become familiar
with your smoker, it is wise to place an outdoor thermometer close
to your cooking area. Practice makes perfect.
The cooking temperature is affected by the following factors:
outside ambient temperature, the amount and direction of
wind, the quality of pellet fuel being used, the cabinet door
being opened, and the quantity of food being cooked.
Follow these steps for regular use of your smoker:
1.
Confirm the auger is primed. If not, prime the auger.
2.
Plug the power cord into a grounded power source. (A)
3.
Open the hopper lid to check your level of pellets. Refill with all
natural barbecue hardwood pellets if needed. (B)
4.
Open the cabinet door. (C)
5.
Fill the water pan ¾ with water, and monitor the water level
during your smoking session (D). Larger cuts and quantities of
meat can release a significant amount of water during the smok-
ing session, losing some juices. Introducing more moisture into
the smoking chamber allows the connective tissues and fats to
render, and the cooking temperature to stay more consistent.
6.
Press the Power Button to turn the unit on (E). This will activate
the start-up cycle:
•
The auger feed system will begin to turn, and the fan will
supply air to the burn pot. The cabinet door must remain
open during the start-up cycle.
•
Smoke will begin to fill the interior of the smoking chamber
while the start-up cycle is taking place (F). To confirm the
start-up cycle has begun properly, listen for a torchy roar,
and notice some heat being produced.
7.
Once the heavy smoke starts getting thinner, close and latch the
cabinet door to lock a firm seal. (G)
8. Press the Controller Knob. Turn the Controller Knob to change
the target temperature value to your desired temperature.
Once the desired target temperature is reached, lock it in by
pressing the Controller Knob again. Allow the smoker to preheat
to your desired target temperature, then add your food! (H)
During your smoke session, short or long, it is important to monitor:
•
The level of liquid in the water pan. It should not go dry, as this
will cause temperature swings in the smoking chamber, resulting
in dry (overcooked) or raw (undercooked) foods.
•
The level of liquid in the grease cup. It is important to note the
amount of juices that drip from the meat. While some meat juic-
es may evaporate, higher water-content meats may require the
grease cup to be emptied more frequently.
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REGULAR USE
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B
C
D
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H
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