WARNING
COMBUSTION
KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS,
OTHER REPRODUCTIVE HARM, OR CANCER.
THE MATERIALS USED IN THIS PRODUCT MAY CONTAIN LEAD A CHEMICAL KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS AND OTHER REPRODUCTIVE HARM.
SAFE STORAGE & MAINTENANCE
•ALWAYS allow unit to cool completely before handling.
•Inspect all hardware in assembled parts for tightness on a regular basis to insure unit is in safe working condition.
•Clean unit, including special surfaces such as cooking grates with mild cleaning agents. Wipe outside of unit with damp rag. DO NOT use oven cleaner.
•ALWAYS cover and store cold unit in a protected area.
•Unit is made of steel and may rust over time. If rusting occurs on outside surfaces, clean area with sand paper or steel wool, then cover with heat resistant paint.
•NEVER USE PAINT ON INSIDE SURFACES OF UNIT.
HOW TO CLEAN SMOKER
For cooking grates, water bowl and drip cup use a mild dish detergent. Rinse and dry thoroughly.
For flame disk bowl, 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.
ALWAYS MAKE SURE UNIT IS COOL
TO THE TOUCH BEFORE CLEANING AND STORING.
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SMOKING CHART
ITEM | SIZE | TEMP | WOOD CHIPS | COOK TIME | INTERNAL TEMP |
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BEEF
Pot Roast (arm, | 4 - 5 lbs | 225°F | 2 cups |
| 3 - 5 hrs | 140°F (60°C) Rare 160°F (71°C) Med |
top, chuck, blade) | (107°C) | (0.47l) |
| 170°F (77°C) Well | ||
|
| |||||
Brisket | 225°F | 3 cups |
| 170°F (77°C) | ||
(107°C) | (0.83l) |
| Well Done | |||
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| ||||
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| PORK |
|
| |
Loin Roast |
| 225°F | 2 cups |
| 5 hrs |
|
(0.56l) |
|
| 165°F (74°C) | |||
(bone in) | (107°C) |
|
| |||
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|
|
| Well Done | ||
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| |
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|
Loin Roast | 3 - 5 lbs | 225°F | 1 cup |
| 2.5 - 4 hrs | 165°F (74°C) |
(boneless) | (107°C) | (0.24l) |
| Well Done | ||
|
| |||||
| 4 - 6 lbs | 225°F | 2 cups |
| 3 - 4.5 hrs | 165°F (74°C) |
Spare Ribs | (107°C) | (0.56l) |
|
| ||
|
| Well Done | ||||
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| POULTRY |
|
| |
Chicken | 2 - 3 lbs ea | 225°F | 1 cup |
| 2.5 - 3.5 hrs | 165°F (74°C) |
(2 whole) | (107°C) | (0.24l) |
| Well Done | ||
|
| |||||
|
|
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|
Turkey | 11 - 14 lbs | 225°F | 2 cups |
|
| 165°F (74°C) |
(107°C) |
|
| Well Done | |||
| (0.83l) |
| 6 - 7.5 hrs | |||
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| |||
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| SEAFOOD |
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| |
Salmon | 2 - 4 lbs ea | 225°F | 1 cup |
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|
|
Steaks | (107°C) | (0.24l) |
| 1 - 2 hrs | 145°F (63°C) | |
Fish Fillets | 2 - 4 lbs ea | 225°F | 1 cup |
|
|
|
(107°C) | (0.24l) |
| 1 - 2 hrs | 145°F (63°C) | ||
|
| |||||
Shrimp, Clams, | 5 lbs | 225°F | 1 cup |
|
|
|
Crab Legs | (2.3kgs) | (107°C) | (0.24l) |
| 1 - 2 hrs | 145°F (63°C) |
|
|
| WILD GAME |
|
| |
Quail, | 12 - 16 birds | 225°F | 1 cup |
| 1.5 - 2.5 hrs | 165°F (74°C) |
Dove, etc. | (107°C) | (0.24l) |
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| ||
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| |||
Pheasant, Duck, | 5 - 7 lbs | 225°F | 1 cup |
| 2.5 - 3.5 hrs | 165°F (74°C) |
etc. | (107°C) | (0.24l) |
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• 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.
• Opening smoker door during cooking process may extend cooking time due to heat loss.
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