GETTING STARTED
11
SMOKING INSTRUCTIONS
1.Place the center section (1) on the bottom section (2). Place the water pan (3) in position on the lower brackets in the center section.
2.Using an appropriate container, fill the water pan to capacity. Position the lower cooking grate directly above the water pan.
WARNING: Do not spill any water into the hot coals. This can cause steam and ash to rise and could cause serious bodily injury or death.
3.If you are cooking on both the upper and lower cooking grates, place food to be smoked on the lower grate. Position the upper grate on the top brackets and place food to be smoked on the upper grate.
(See Cooking Tips & Smoking Guide for more information)
4.Pick up the lid by the handle, place it on top of the center section and open the vent on the lid .
5.The vents are used to regulate heat within the smoker. Opening vents increases temperature and closing vents decreases temperatures.
Temperature of 250˚F (121˚C) is ideal for most meats. Check the temperature every 15 minutes and open or close the bottom vents as needed until you achieve and maintain your target temperature.
WARNING: Always use protective mitts or gloves to protect hands and forearms. Failure to follow this warning may result in serious bodily injury or death.
(3)
(1)
(2)
MORE HEAT 
LESS HEAT 
EXITINGUISH
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