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Operating Instructions
Step 5
Open the firebox air vent approximately half way and smoke stack damper 2.5cm to
5cm. With firebox lid and smoking chamber door open, stand back and carefully light
charcoal and allow to burn until covered with a light ash (approximately 20 minutes).
WARNING: Charcoal lighting fluid must be allowed to completely burn off prior to
closing firebox lid and smoking chamber door (approximately 20 minutes).
Failure to do this could trap fumes from charcoal lighting fluid in smoker
and may result in a flash-fire or explosion when lid or door is opened.
NOTE: To extend the life of your grill, make sure that hot coals and wood do not
touch the walls of smoker.
IF USING LIGHTER FLUID, PROCEED TO STEP 7
If using pre-treated charcoal, follow all manufacturer's warnings and instructions
regarding the use of their product. Start with 1.2 kg of charcoal in firebox. Open
the firebox air shutter approximately 2 cm to 5 cm and smoke stack damper
halfway.
Step 6
With firebox lid and smoking chamber lid open, stand back and carefully light
charcoal and allow to burn until covered with a light ash (approximately 20 minutes).
When charcoal is burning strong, carefully place hot coals in center of charcoal
grates.
Step 7
With coals burning well, carefully add wood chunks using long cooking tongs (see
"Flavoring Wood" and "Adding Charcoal/Wood During Cooking" sections of this
manual.)
Step 8
Place food on cooking grills in smoking chamber and close both lids.
Step 9
The ideal smoking temperature is between 80 ℃ and 120 ℃. For large cuts of meat,
allow approximately one hour of cooking time per 450 g of meat. Always use a
meat thermometer to ensure food is fully cooked before removing from grill.
Step 10
Allow grill to cool completely, then follow instructions in the "After-Use Safety" and
"Proper Care & Maintenance" sections of this manual.
During the smoking process, avoid the temptation to open lid to check food. Opening
the lid allows heat and smoke to escape, making additional cooking time necessary.
Food closest to the firebox will cook and brown faster. Rotate food midway through
the cooking cycle. If food is excessively browned or flavored with smoke, wrap food
in aluminum foil after the first few hours of smoking. This will allow food to continue
cooking without further browning or smoke flavoring.
When cooking fish or extra lean cuts of meat, you may want to try water smoking to
keep the food moist. Fill water pan in cooking chamber with water or marinade until
2/3 full.
CAUTION:
Always use oven mitts/gloves to protect your hands. Liquid in water pan
will be extremely hot and can scald or burn. Always allow liquid to cool
completely before handling. Do not allow liquid to completely evaporate
from water pan.
CAUTION: Charcoal grate must be set at lowest level. Never raise or lower charcoal
grate when water smoking as hot water may splash onto coals creating a
burst of hot steam and coals.
• Always use a meat thermometer to ensure food is fully cooked before removing
from smoker.
21
Smoke Cooking Tips
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