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IMPORTANT FACTS ABOUT USING SMOKER
• Maximum temperature setting is 275°F (135°C).
• Do NOT move unit across uneven surfaces.
• Wood chip loader and wood chip tray MUST be in place when using smoker. This minimizes the
chance of wood flare ups.
• Wood chips must be used in order to produce smoke and create the smoke flavor.
• You may use dry or pre-soaked wood chips in your smoker. Dry chips will burn faster and produce
more intense smoke. Chips pre-soaked in water (for approximately 30 minutes) will burn slower and
produce a less intense smoke.
• Check grease tray often during cooking. Empty grease tray before it gets full. Grease tray may need
to be emptied periodically during cooking.
• Do not open smoker door unless necessary. Opening smoker door causes heat to escape and may
cause wood to flare up. Closing the door will re-stabilize the temperature and stop flare up.
• Do not leave old wood ashes in the wood chip tray. Once ashes are cold, empty tray. Tray should be
cleaned out prior to, and after each use to prevent ash buildup.
• This is a smoker. There will be a lot of smoke produced when using wood chips. Smoke will escape
through seams and turn the inside of smoker black. This is normal. To minimize smoke loss around
door, door hook can be adjusted to further tighten door seal against body.
• To adjust door handle/hook, loosen the two screws that mount the door hook to the smoker body.
Slide the door hook forward or rearward as needed to achieve the desired door seal. Then retighten
the two door hook screws. Be sure not to set the door handle/hook too tight as it could cause
damage to the unit and make it difficult to operate. The door should be adjusted so that it closes
completely.
• Opening smoker door during cooking process may extend cooking time due to heat loss.
• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m),
additional cooking time may be required. To insure that meat is completely cooked use a meat
thermometer to test internal temperature.
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