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IMPORTANT! CURE PROCESS
Prior to the first use, follow these 3 steps to cure the finish as well
as rid the smoker of paint odor.
STEP 1:
Remove all the cooking grates. Close the air vent and lightly coat ALL
INTERIOR surfaces with vegetable oil. This can be done by wiping the
vegetable oil on with a clean rag or with vegetable oil spray. Coat all
interior sides of the cooking chamber and offset smoker firebox. It is not
necessary to coat the charcoal or cooking grates for the cure process.
STEP 2:
Start the first fire with 1.1 lbs. of charcoal in the offset smoker firebox and
3.3 lbs. of charcoal in the cooking chamber. NEVER allow any charcoal to
touch any of the sides. Charcoal must be used for the curing process. Do
not use firewood or wood chunks. Adjust the vent and chimney damper to
full open. After the coals have ashed over, close the lids.
STEP 3:
Maintain the coals for 1 hour keeping the lids closed as much as possible.
The temperature gauge should be above 300° F degrees but not more
than 450° F. After 1 hour of heat, allow the smoker to cool completely
on its own.
IMPORTANT!
It is important not to scrape or rub any surface during the curing process.
The smoker is ready to be used after the cure process has been completed.
The smoker is ready to be used after the cure process has been
completed.
GRILL OPERATING INSTRUCTIONS
This grill becomes very hot and
possibly the handles. Use caution
working around the grill. Use mit-
tens or oven gloves when opening
the lids or adjusting the vent or
chimney damper during use.
1. Pour the desired amount (3.3 lbs.) of charcoal onto the cooking
chamber charcoal grates.
2. Do not allow charcoal to come in contact with the sides.
3. Adjust the vent and chimney damper to full open and keep the lid
open.
4. Light charcoal according to the charcoal manufacturer instructions.
5. After the flames have disappeared from the charcoal (about 10-15
minutes), check to see that the charcoal has ashed over (turned gray)
and the initial starter odors are gone.
6. Adjust the charcoal or spread the charcoal evenly across the charcoal
grates if necessary.
7. The optimum cooking temperature is 300~350° F degrees. The vent
and chimney damper will need to be adjusted more open or more
closed for the desired temperature. The type charcoal and the climate
conditions can affect the grill temperature.
8. Carefully wipe the cooking grate surfaces with vegetable oil to keep
the food from sticking.
9. Add meat and food as desired to the cooking grates. Cook food to your
personal preference.
10. Add charcoal or wood as needed.
OPTIONAL:
If preferred, small wood chunks can be added to the charcoal at this time
for flavor and smoke. The smoke will be heavy at first and after a short
while will burn with less smoke. The temperature will spike when the
wood is first added. As a general rule, you will need to add more wood
or charcoal when the temperature drops below 250 degrees. Do not use
more than 3 or 4 wood chunks at a time. DO NOT ALLOW THE WOOD
CHUNKS TO TOUCH OR COME IN CONTACT ON ANY SIDE OF THE COOKING
CHAMBER.
OFFSET SMOKER FIREBOX OPERATING INSTRUCTIONS
This smoker becomes very hot and
possibly the handles. Use caution
working around the smoker. Use
mittens or oven gloves when ope-
ning the lids or adjusting the vent
or chimney damper during use.
The fire is in the offset smoker firebox and the food is cooked in the
smoker chamber (main barrel). The smoke and indirect heat pass through
the opening between the offset smoker firebox and the smoker chamber.
Follow these steps for cooking with smoke and indirect heat. Note that
most food needs longer to cook (several hours) with this method. These
are the basic instructions.
1. Pour the desired amount (2.5 lbs.) of charcoal onto the offset smoker
firebox charcoal grate and light the charcoal according to the charcoal
manufacturer instructions. DO NOT ALLOW ANY CHARCOAL TO TOUCH
THE PANEL SIDES.
2. Adjust the vent and chimney damper to full open and keep the offset
smoker firebox lid open.
3. Light charcoal according to the charcoal manufacturer instructions.
4. After the flames have disappeared from the charcoal (about 10-15
minutes), check to see that the charcoal has ashed over (turned gray)
and the initial starter odors are gone.
5. Adjust the charcoal or spread the charcoal evenly across the charcoal
grates if necessary.
6. Now carefully add about 1-2 lbs. of wood chunks to the fire. Note! Keep
all wood chunks away from the firebox side panels. DO NOT ALLOW
ANY WOOD TO TOUCH THE PANEL SIDES. The best types of wood for
flavor and smoke are pecan, hickory and mesquite. The smoke will be
heavy at first and after a short while will burn with less smoke.
7. Carefully wipe the cooking grate surfaces with vegetable oil to keep
the food from sticking.
8. When the smoker chamber temperature reaches 220~250 degrees,
add meat and food as desired to the cooking grates. Cook food to your
personal preference.
9. Adjust the vent and chimney damper as needed to control the
temperature in the smoker chamber.
10. As a general rule, you will need to add more wood when the
temperature drops below 200 degrees. 1-2 lbs of wood will burn for
about 1 hour. Each pound of meat will take 1 hour to cook. These are
general rules and will vary depending on your actual conditions.
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