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Operating guidelines
Getting started
After seasoning, empty and refill the Water Bowl with water.
Place your food onto the cooking racks and load them into the smoker.
Set the damper at the desired opening. Do not close the damper all the way when the smoke is running.
Turn ON the Smoker by pressing the power switch.
Choose your desired temperatures and cook times and then fill the bisquettes
( please refer to display controls on page 14-18 )
Note: To get a more accurate temperatures of the food being smoked, use the meat probes.
Keep in mind that the ambient temperature and wind will affect the cooking temperature of the smoker
" Remember to clean your smoker after each use."
Doing Cold Smoke:
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Use the smoke option only.
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Open the damper to its maximum.
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If outside temperature is too hot, use ice to keep the temperature around 32°C (90°F)
To avoid ice dripping, place the ice cubes into a plastic container or Ziploc bag and place it on the lower
rack. Refill the ice once it's melted.
NEVER PLACE THE ICE LOOSELY ON THE RACKS
NEVER FULLY COVER THE RACK WITH ICE – IT WILL RESTRICT THE SMOKE FLOW
( please refer to ON switch on page 7 and 10 )
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