USING YOUR SMOKE TRAY
Smoking with your smoke tray adds extra flavor to your pizza crust and toppings. We recommend the use of sawdust ONLY in your Kalamazoo Outdoor Gourmet™ Artisan Pizza Oven. Sawdust not only smolders and smokes so much better than chips or chunks, but it also does not ignite as easily. This is important because your pizza stone cannot be exposed to open flames or it may fracture.
Simply fill your smoke tray with saw dust to about 75% capacity and adjust the cover and damper (using the guide below) to allow for the desired amount of smoke. Gently slide the smoke tray into opening in the control panel. (Pushing the smoke tray into the oven too fast may cause the cover and/or damper to slide out of place.) Turn on the pizza oven and refill the tray as often as needed.
The cover and damper on the smoker tray bin have been specially designed to allow the maximum control over the smoking process. There are four major positions to arrange the cover and damper:
1.No cover or damper: High smoke output; fast burn cycle.
2.Slotted cover only: Medium smoke output; medium burn cycle.
3.Slotted cover with damper partially covering slots: Lower smoke output; slow burn cycle.
4.Slotted cover with damper completely covering slots: Will snuff smoldering sawdust. Use to stop smoking wood.
When not in use, the Smoke Tray should remain in place while cooking.
On average, the smoke takes more than five minutes to permeate through the dough, so you will want the pizza oven temperature to be approximately 450 to 500 Fahrenheit, maximum. Otherwise, you will risk burning the pizza while you wait for the smoke to take affect.
Sawdust is available for sale by calling Kalamazoo Outdoor Gourmet’s Customer Service Department (800)
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Kalamazoo Outdoor Gourmet™ | 1.800.868.1699 | www.KalamazooGourmet.com | |