MATCH LIGHTING:
1.Repeat steps 1 thru 5 of the Igniter Lighting System above.
2.Remove the Wood Chip Box and its stand from inside the smoker. Light a paper match and drop it into the burn chamber, making sure it falls next to the brass burner. Quickly turn the control knob to the high setting. If the burner does not light within 5 seconds, turn the control knob off, wait 5 minutes for gas to clear, and repeat the process.
SHUTTING THE SMOKER OFF
CAUTION: The smoker can become very hot while in use. Do not touch any portion of the smoker except for the door handle and burner control knob. It may be necessary to use protective gloves.
•Turn the burner control knob off by pushing in and rotating clockwise. The burner flame should then go out.
•Turn off the LP cylinder valve by turning the knob clockwise until it stops.
•Follow all warnings and safety precautions before removing meat from smoker or preparing the unit for storage. Please see page 16 for proper storage procedures and the important warnings and safeguards on pages 2 and 4.
COOKING INSTRUCTIONS
IMPORTANT: Before each use, clean and inspect the hose and the connection to the LP cylinder. If there is evidence of abrasion, wear, cuts or leaks, the hose must be replaced before the smoker is used. Refer to the “leak test” instructions in the LP Tank connection portion of this manual.
•Fill the wood chip box with flavoring wood chips and place the box inside the smoker as instructed in the assembly section of this manual. Also, refer to Cooking Tips for Flavoring Wood in Operating Instructions section.
•Place the water bowl inside the smoker in the lowest rack position as explained in the assembly section of this manual. Carefully fill the water bowl with water or marinade up to 1 inch below the rim. A full bowl will last for approximately
•Insert or adjust the cooking grills in to the desired rack positions. For better access to the food with tongs or spatulas, make sure the grill wires run front to back as explained in the assembly section of this manual.
•You are now ready to light the burner. Refer to the Lighting Procedure on the previous pages of this manual. The heat from the burner will allow the wood chips to burn, causing the flavoring smoke to accumulate.
•Place the food on the cooking grills in a single layer with space between each piece. This will allow smoke and hot moisture to circulate evenly around all the food pieces.
•For best results, smoke foods at a constant temperature of 225° to 250° F (110° to 120° C) as measured by the temperature gauge mounted on the front of the smoker. For more tender and heavily smoked meat, a lower temperature may be preferred. If time is critical, a higher temperature range is recommended.
•Check water level periodically and add water if low. For best results and to retain heat, avoid opening the door of the smoker while in use. When the door must be opened, only open it briefly. The smoker will quickly resume cooking temperature after the door is closed.
•Always use a meat probe thermometer to ensure food is fully cooked before removing it from the smoker.
•After each use, and after the smoker is cooled, carefully remove the grease pan from the bottom of the smoker, empty the grease, and clean the grease pan.
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