Grilling

2 00

180	POULTRY	85

160	LAMB	80

	BEEF WELL
	PORK	77
140	VEAL
	HAM
20	BEEF MED. 70
	BEEF RARE
1		60
	COOKED HAM

Flavoring Wood

10.Allow food to cook. After 2-3 hours of cooking, check water level and add water if level is low. Follow instructions in the “Adding Water During Cooking” section of this manual.

11.Always use a meat thermometer to ensure food is fully cooked before removing from smoker.

12.After cooking, always unplug the smoker from electric outlet. Allow smoker to cool completely, then follow instructions in the “After-Use Safety and Proper Care & Maintenance” sections of this manual.

1.Remove dome lid and smoker body from base pan.

2.Place a cooking grill on the base pan.

3.Place food on the cooking grill in a single layer with space between each piece.

4.Place dome lid on base pan and plug the grill into electric outlet. For best results, the dome lid should be placed on base pan when grilling food.

WARNING: Always use a 3-wire grounded outlet wired for 120 volts which is GFCI protected at 15 or 20 amps. If in doubt, contact a qualified electrician. Do not operate this grill with any other appliance or electrical device on the same circuit.

5.Always use a meat thermometer to ensure food is fully cooked before removing from smoker.

WARNING: When grilling, drippings from meat may cause flame flare-up. Use extreme caution when removing the dome lid. Lift dome lid by tilting it toward you to allow heat and flame to escape away from your face. If flame flare-ups occur, replace the dome lid and unplug the grill to smother flame. Do not use water to extinguish a grease fire.

6.After cooking, always unplug the grill from electric outlet. Allow grill to cool completely, then follow instructions in the “After-Use Safety and Proper Care & Maintenance” sections of this manual.

To obtain your favorite smoke flavor, experiment by using chunks, sticks or chips of flavor producing wood such as hickory, pecan, apple, cherry, or mesquite. Most fruit or nut tree wood may be used for smoke flavoring. Do not use resinous woods such as pine as it will produce an unpleasant taste.

Wood chunks or sticks 3" to 4" long and 2" to 1" thick work best. Unless the wood is still green, soak the wood in water for 20 minutes or wrap each piece in foil and tear several small holes in the foil to produce more smoke and prevent the wood from burning too quickly. A lot of wood is not required to obtain a good smoke flavor. A recommended amount is 3- 4 wood chunks or sticks. Experiment by using more wood for stronger smoke flavor or less wood for milder smoke flavor.