ASSEMBLY INSTRUCTIONS Continued
Step 3
Mount control panel by inserting stabilizing screw head into keyhole as shown.
stabilizing screw
Note: Stabilizing screw may need slight adjustment for snug fit.
keyhole
Step 4
Secure control panel to smoker with
(2) m5X.08x10 panhead screws provided.
Note: Do not over tighten.
5
IMPORTANT FACTS ABOUT USING SMOKER
•Maximum temperature setting is 275°F (135°C).
•Wood chip loader and wood chip holder 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. See “Wood Smoking Guide for Meats” section in this manual.
•Check grease tray often during cooking. Empty grease tray when 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
•Do not leave old wood ashes in the wood 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 latch can be adjusted to further tighten door seal against body.
Loosen hex nut on door latch. Turn hook clockwise to tighten as shown. Secure hex nut firmly against door latch.
HOW TO CLEAN SMOKER
For cooking racks, water bowl and drip tray use a mild dish detergent. Rinse and dry thoroughly.
For wood chip holder and wood chip loader, clean frequently to remove ash build up, residue and dust.
For the interior and exterior of smoker simply wipe down with a damp cloth. Do not use a cleaning agent. Make sure to dry thoroughly.
Door seal and inside seam that seal attaches to MUST be cleaned after each use to keep seal in proper working condition.
ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL |
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TO THE TOUCH BEFORE CLEANING AND STORING. | 10 |