SM OKER OPER ATION
COO KI NG • SMO KI NG • HO LDING PROCE DU RE S
HO T SM OK E
3.PR EPA RE PRO DUC T FO R COO KING
A.Refe r to individua l cooking instru ction s.
4.PR EPA RE WO OD CH IPS
A.Take one conta ine r
load of dry wood 
chi ps and soak the
chi ps in water for 5 to 10 minutes.
Shake excess water off wood chips. Remove Wood Chip Container from the inte rior back pane l of the smo ker. Place moi ste ned chips in the Wood Chi p Cont ainer
and replace the container in the oven.B.C.the
5. LOA D PR ODUC T ON SH ELVES
A. Refe r to individua l cooking instru ction s. Do NOT overload the ove n.
B. Most meat produ cts are coo ked dir ectly on wir e shelves . For man y produ cts, the use of pan s is not rec ommen ded. See individual pro duc t guidelin es for
rec ommendation s.
6. SE T SM OKI NG TI ME R
The Smoking Timer activates the heating element located within the Wood Chip Container. When the Wood Chip Container is full, the heating element can be activated to produce smoke for a period of approximately 1 hour.
TO SET SM OK IN G FUN CTI ON:
• Press the SMOKER KEY.
• Press the up ▲ and down ▼ arrow keys to select the smoke time in minutes.
PRESS
7.OVE RNIGHT C OO K AND H OLD
For maximum product tenderizing and to reduce labor during peak preparation hours, it is highly recommended that many products be cooked and held overnight. Refer to individual cooking instructions.
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