To Use the Smoker
As a starting point, soak wood chips in water for at least 30 minutes before using.
(Wet wood will produce more smoke flavor.) Place a handful of wood chips or a few larger chunks in the bottom of the smoker body. As you gain experience in smoking, increase or decrease the amount of wood to suit your taste.
Note: Always grill with the lid closed to allow the smoke to fully penetrate the food.
Light grill according to lighting instructions. Smoke will start in approximately 10 minutes and last as long as 45 minutes. If you require more smoke, refill the smoker with wood chips and/or chunks. Keep the lid of the grill closed while cooking.
Note: After refilling smoker, smoke will take about 10 to 15 minutes to start again.
The smoker may be used to enhance meat, poultry and fish recipes. Cook with the lid down according to the times indicated in charts or recipes.
mDANGER: Do not use any flammable fluid or combustible products in the smoker to ignite the wood chips. This will cause serious bodily injury.
Cleaning the Smoker
Before each use, empty the smoker of ash to allow proper air flow.
Note: Smoking will leave a “smoke” residue on the surface of the smoker. This residue cannot be removed and will not affect the function of the smoker. To a lesser degree a “smoke” residue will accumulate on the inside of your gas grill. This residue need not be removed and will not adversely affect the function of your gas grill.
Wood Pairings
Beef and Lamb | oak and hickory |
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Pork | pecan, cherry and apple |
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Chicken | apple and pecan |
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Fish | mesquite and alder |
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Vegetables | rosemary sprigs |
Always avoid soft, resinous woods like pine, cedar, and aspen.
mWarning: Never use wood that has been treated or exposed to chemicals.
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