CHARCOAL and ELECTRIC SMOKER
1.Remove dome lid and upper body from base pan.
2.Remove grill rack and water bowl from base pan.
3.Add charcoal to charcoal/wood bowl in base pan.
4.Soak charcoal with lighter fluid and wait at least 2 minutes for fluid to satu- rate the charcoal. Always store your lighter fluid away from your smoker before lighting.
5.Light the charcoal carefully with a long match. Allow charcoal to burn until covered with a light ash.
6.Place water bowl inside base pan.
7.Fill water bowl with your favorite marinade or water. Do not overfill the water bowl. (Line your water bowl with aluminum foil for easier clean up.)
8.Place grill rack on top of water bowl and add food. Place upper body on base pan. Add grill rack, food and dome lid.
9.Open the smoker access door carefully when adding charcoal or wood chips in bowl. Use extreme caution because the door is hot. *Never move your smoker while it is in use and allow it to cool completely before moving or handling.
SMOKE IS ONLY GENERATED WHEN WOOD IS ADDED TO CHARCOAL BOWL OR ELEMENT DISK.
Use Air Damper Controls Heat
Place Wood Here For Smoking
NOTE: NEVER USE MORE THAN 5 LBS. OF CHARCOAL OR 24 BRIQUETTES AT A TIME.
Remove Water Bowl & Smoker Body
Cooking Chart
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| Quantity | Heat | Charcoal | Water | Wood | Cooking | Meat Thermometer | ||||
| Setting | (Amount) | Chips | Time (hrs.) | Internal Temp. or | |||||||
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Whole rump roast | 3 | - 4 lbs. | IDEAL | 5 | - 7 lbs. | 3 |
| 2 | 2 | 1/2 - 3 1/2 | 140°F Rare | |
Pot roast (arm, chuck, | 4 | - 5 lbs. | IDEAL |
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| 2 - 3 |
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| 160°F Medium | |
blade,top, bottom round) | 7 | - 8 lbs. | 3 | 3 | - 4 | 170°F Well done | ||||||
Short ribs | 3 | - 4 lbs. | IDEAL | 5 | - 7 lbs. | 3 |
| 2 | 1 | Well done may | ||
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| 4 | - 6 lbs. | IDEAL | 7 | - 8 lbs. | 4 |
| 3 | ||||
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Brisket | 3 | - 4 lbs. | IDEAL | 7 | - 8 lbs. | 4 |
| 3 | 170°F Well Done | |||
Steak | 5 | - 7 lbs. | IDEAL | 8 | - 10 lbs. | 5 | - 6 | 3 | ||||
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PORK | 3 | - 4 lbs. | IDEAL |
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Loin roast, | 8 lbs. | 4 |
| 3 | 1/2 | 170°F Well Done | ||||||
bone in | 5 | - 7 lbs. | IDEAL | 6 |
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8 lbs. |
| 5 | - 7 |
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Loin roast, boneless | 3 | - 5 lbs. | IDEAL | 10 lbs. | 4 | - 5 | 3 | 3 | 1/2 |
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Spareribs | 4 | - 6 lbs. | IDEAL | 8 | - 10 lbs. | 4 |
| 3 | 2 | 1/2 | Well done Meat pulls | |
| 7 | - 10 lbs. | IDEAL | 10 lbs. | 5 | - 6 | 3 | 3 | 1/2 - 5 | |||
Country Style | 4 | - 6 lbs. | IDEAL | 7 | - 10 lbs. | 5 |
| 3 | 4 | - 5 | away from bone | |
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back ribs |
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Pork Chops | 6 | - 10 chops | IDEAL | 5 | - 7 lbs. | 3 | - 4 | 3 | 2 | - 3 |
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HAMS | 5 | - 7 lbs. | IDEAL | 7 | - 8 lbs. | 4 |
| 3 - 4 | 2 | 1/2 - 3 1/2 | 140°F Well Done | |
8 | - 10 lbs. | IDEAL | 10 lbs. | 5 |
| 3 | ||||||
16 - 18 lbs. | IDEAL | 10 lbs. | 6 |
| 5 | 4 | - 6 | |||||
| 6 | - 8 | ||||||||||
Fresh |
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| 185°F Well Done | |||
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POULTRY | IDEAL | 5 | - 7 lbs. | 3 | - 4 | 2 | 2 | 1/2 - 3 1/2 |
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Chicken (2 whole) | IDEAL | 8 | - 10 lbs. | 4 |
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| 3 | - 4 | 180°F Leg moves | |||||||||
(4 whole) | 5 lbs. | IDEAL | 3 |
| 2 | |||||||
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Hen (one) |
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| easily in joint | |||
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Turkey | 8 | - 10 lbs. | IDEAL | 8 lbs. | 5 |
| 3 | 6 | - 8 | 185°F Leg moves | ||
| 11 - 13 lbs. | IDEAL | 8 | - 10 lbs. | 6 |
| 3 | 7 | - 9 | |||
| 14 - 16 lbs. | IDEAL | 6 |
| 4 | 8 | - 10 | easily in joint. | ||||
LEG OF LAMB | 5 | - 7 lbs. | IDEAL | 8 lbs. | 4 | - 5 | 3 | 3 | 1/2 - 5 | 140°F Rare | ||
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| 160°F Medium | |
VEAL RUMP ROAST | 3 | - 5 lbs. | IDEAL | 5 | - 7 lbs. | 4 |
| 2 | 1/12 - 3 1/2 | 170°F Well Done | ||
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FISH & SEAFOOD | 4 | - 6 lbs. | IDEAL | 7 lbs. | 4 |
| 2 - 3 | 2 | - 3 | Flesh white, flakes | ||
Whole fish |
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Fillets | Full grid | IDEAL | 5 lbs. | 3 |
| 1 - 2 | 1/12 - 2 1/2 | when forked | ||||
Whole salmon | 6 | - 7 lbs. | IDEAL | 10 lbs. | 5 | - 6 | 3 | 4 | - 6 1/2 |
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Shrimp, crab legs, | Full grid | IDEAL | 5 lbs. | 3 |
| 1 - 2 | 1 | - 2 | Shrimp pink | |||
lobster, clams |
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WILD GAME | 4 hens | IDEAL | 5 | - 7 lbs. | 3 |
| 2 | 2 | - 3 | Leg moves easily in | ||
cornish hens |
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Small game birds | 12 - 16 birds | IDEAL | 7 | - 10 lbs. | 4 |
| 2 - 3 | 2 | - 4 | joint | ||
CHARCOAL and ELECTRIC GRILL
FIRST Remove Smoker Body and Water Bowl For Direct Grilling
1.Place 24 charcoal briquettes in charcoal/ wood bowl and saturate with lighter fluid or use quick start charcoal. Follow charcoal instructions and warnings.
2.If you’ve added lighter fluid to the charcoal, allow fluid to soak 2 minutes before lighting.
3.Light charcoal carefully and allow it to burn down to a light ash.
4.Add one grill rack to base pan, then add your food and cover with the dome lid only when charcoal has turned to a light ash and is no longer on fire.
5.Always use caution when operating your grill. Always wear cooking gloves to remove dome lid. For your safety, always wear shoes when using the smoker.
6.Do not move your smoker unit while it is in use. Allow it to cool completely before handling, moving or storing.
7.Always dispose of coal properly as instructed in warnings for using your charcoal grill and smoker.
8.Open the smoker access door carefully when adding charcoal or wood chips. Use extreme caution and wear cooking gloves because the door is hot.
5 OUTDOOR USE ONLY / NEVER LEAVE UNATTENDED
(Quail, dove, etc.) |
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Large game bird | 5 - 7 lbs. | IDEAL | 8 - 10 lbs. 4 - 5 | 2 - 3 | 4 - 5 |
(Pheasant, duck, goose, |
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etc.) |
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•When the outside temperature is cooler than 65°F and |
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the altitude is above 3,500 feet, we suggest adding |
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more cooking time. (If you are not sure the meal is |
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cooked, use a meat thermometer to test the meat.) |
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•Do not lift your smoker lid during the smoking process |
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to check food. This will extend your cooking time due |
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to heat escape. |
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•If you are using only one grill rack, use the upper grill |
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rack for better results. If you need to use both grill |
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racks place the meat that requires the least cooking |
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time on the top grill. |
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NOTE: When using an electric element, the heat setting |
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and cooking time many vary due to wattage and |
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temperature change. |
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