NOTE: | Depending on the weather, a full pan of charcoal will burn for |
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Step 5
Replace the water pan bracket and water pan.
WARNING: To avoid overturning/spilling pan of hot liquid, never pull water pan bracket out more than 4”. Refer to the illustration in “Adding Water During Cooking” section of this manual.
Step 6
Carefully fill the water pan with warm water or marinade to 1“ below the rim. A full pan holds 4 quarts / 1 gallon of water and will last
Step 7
Place food on the cooking grills in a single layer with space between each piece. This will allow smoke and moist heat to circulate evenly around all pieces. Close smoker box door.
Step 8
After
WARNING: Do not allow liquid in water pan to completely evaporate. Always keep water in water pan as long as coals are still burning. Water will evaporate and grease in water pan can catch on fire.
Step 9
The ideal smoking temperature is between 175°F and 250°F. For large cuts of meat, allow approximately one hour of cooking time per pound of meat. Always use a meat thermometer to ensure food is fully cooked before removing from smoker.
Step 10
Allow smoker to cool completely, then follow instructions in the
During the smoking process, avoid the temptation to open smoker box door to check food. Opening the door allows heat and smoke to escape, making additional cooking time necessary.
Food closest to the charcoal will cook and brown faster. Rotate food midway through the cooking cycle. If food is excessively browned or flavored with smoke, wrap food in aluminum foil after the first few hours of smoking. This will allow food to continue cooking without further browning or smoke flavoring.
CAUTION: Always use oven mitts/gloves to protect your hands. Liquid in water pan will be extremely hot and can scald or burn. Always allow liquid to cool completely before handling. Do not allow liquid to completely evaporate from water pan.
1"
(2.54 cm)
Smoke Cooking Tips
10
