•Check water level periodically and add water if low. For best results and to retain heat, avoid opening the door of the smoker while in use. When the door must be opened, only open it briefly. The smoker will quickly resume cooking temperature after the door is closed.
•Always use a meat probe thermometer to ensure food is fully cooked before removing it from the smoker.
•After each use, and after the smoker is cooled, carefully remove the grease pan from the bottom of the smoker, empty the grease, and clean the grease pan.
TEMPERATURE CHART
Here is a chart for measuring properly cooked meat temperature: (USDA Standard)
Ground Meat & Meat Mixtures |
| |
Turkey, Chicken | 165°F | (74°C) |
Veal, Lamb | 160°F | (71°C) |
Beef, Pork | 160°F | (71°C) |
Fresh Beef |
|
|
Medium Rare | 145°F | (63°C) |
Medium | 160°F | (71°C) |
Well Done | 170°F | (77°C) |
Fresh Lamb |
|
|
Medium Rare | 145°F | (63°C) |
Medium | 160°F | (71°C) |
Well Done | 170°F | (77°C) |
Fresh Veal |
|
|
Medium Rare | 145°F | (63°C) |
Medium | 160°F | (71°C) |
Well Done | 170°F | (77°C) |
Poultry |
|
|
Chicken, whole | 180°F | (82°C) |
Turkey, whole | 180°F | (82°C) |
Breast, roast | 170°F | (77°C) |
Thighs, wings | 180°F | (82°C) |
Duck and Goose | 180°F | (82°C) |
Fresh Pork |
|
|
Medium | 160°F | (71°C) |
Well Done | 170°F | (77°C) |
Ham |
|
|
Fresh (raw) | 160°F | (71°C) |
140°F | (60°C) | |
Fish
(Cook until opaque and flakes easily)
Note: These temperatures are measured with a meat probe thermometer. The heat indicator on the door of the smoker is not an accurate meat temperature reading.
AFTER USE SAFETY AND
MAINTENANCE
WARNING
•Use caution when lifting and moving the smoker to avoid strains or back injury. Two people are recommended to lift or move the smoker.
•DO NOT store the smoker near gasoline or other combustible liquids or where combustible vapors may be present.
•DO NOT store this smoker in an area accessible to children or pets. Store the smoker in a dry, protected location.
•DO NOT allow anyone to conduct activities around the smoker following use until it has cooled. It is hot during operation.
•DO NOT leave hot ashes unattended until the smoker cools completely.
•This smoker becomes extremely hot - allow the smoker to cool completely before handling. If you must handle smoker while it is hot, ALWAYS wear protective oven mitts or heat resistant gloves when handling the smoker or its components. Allow the smoker to cool before removing and cleaning the grease pan.
•Dispose of cold ashes by wrapping them in heavy duty aluminum foil and putting them in a noncombustible container. Be sure there are no other combustible materials in or near the container.
•If you must dispose of the ashes in less time than it takes for them to completely cool, remove the ashes from the smoker, keeping them in heavy duty foil, and soak them completely with water before disposing of them in a noncombustible container.
CAUTION: All care and maintenance procedures are to be performed only while the smoker is turned off and cooled.
•Clean the water bowl and cooking grills with hot, soapy water. Rinse and dry thoroughly. You may prefer to coat the water bowl and cooking grills lightly with cooking oil or cooking spray.
•Frequently check and clean the burner for insects and insect nests.A clogged tube can lead to fire outside the smoker. Also make sure the smoker does not have any foreign objects obstructing the flow of combustion and ventilation air.
17