Steaming
Flavoring Wood
9.Place the other cooking grill on upper support brackets, making sure rim is resting securely on notched out step of all three support brackets. Place food on cooking grill.
10.Place dome lid on smoker body and allow food to cook. After
HEAT VARIATION: The heat setting for water smoking will vary with outdoor temperatures and weather conditions. In mild or warm weather, set the flame to LOW - MEDIUM. During colder (50°F and below) or windy weather, adjust the flame to MEDIUM. A good rule to follow is to adjust the flame so temperature inside smoker is maintained at the lower end of “IDEAL” range on the heat indicator.
11.After each use, always turn propane tank valve OFF first, then turn the burner control knob OFF. Disconnect the propane tank from cooker.
12.Allow smoker to cool completely, then follow instructions in the
1.Follow instructions in the “Smoking” section of this manual to set up the smoker . Light burner following “Lighting Instructions” section in this manual. Place on “LOW” setting.
2.Place empty water pan inside smoker body on the lower support brackets. Position water pan so rim is resting securely on notched out step of all three support brackets.
3.Place the smoker body on base pan. Make sure the water pan is still in place.
4.Carefully, fill water pan with warm water or marinade until half full. Do not overfill and allow water to overflow from pan.
5.Place a cooking grill on the lower support brackets directly above the water pan. Position the cooking grill so rim is resting securely on notched out step of all three support brackets. Place the dome lid on smoker body and set burner control knob on “HIGH” to preheat water before placing seafood on cooking grill to steam.
6.Remove dome lid. Using long cooking tongs, quickly place shrimp, oyster and other shellfish on lower grill in a single layer. Repeat same procedure with the upper grill. If only one cooking grill is required, use the lower level for steaming.
7.Replace dome lid and steam until seafood is done.
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 wood is still green, soak wood in water for 5 minutes or wrap each piece in foil and tear several small holes in foil to produce more smoke and prevent wood from burning too quickly. A lot of wood is not required to obtain a good smoke flavor. A recommended amount is
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