Cooking Instructions; Important; After Use Safety & Maintenance - Weston 41-0701-W Manual De Instrucciones

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 "CHECK FOR GAS LEAK"
instructions in the LP tank connection portion of this manual.
1. Fill the Smoking Box / Wood Chip Box with flavored wood chips and place the Wood Chip Box inside the Smoker as
instructed in the assembly section of this manual.
2. Place the Water Bowl inside the Smoker in the lowest rack position as explained in the "ASSEMBLY STEP 8" 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 2-3 hours. Do not overfill or allow water to overflow from the Water Bowl.
3. Insert or adjust the Cooking Racks into the desired rack positions. For better access to the food with tongs or spatulas,
make sure the Racks run from front to back as explained in the "ASSEMBLY STEP 8" section of this manual.
4. You are now ready to light the Burner. Refer to "LIGHTING PROCEDURES" In this manual. The heat from the Burner will
allow the wood chips to burn, causing the flavoring smoke to accumulate. Adjust the Dampers to control the heat.
5. Place the food on the Cooking Racks in a single layer with space between each piece. This will allow smoke and hot
moisture to circulate evenly around all the food pieces.
6. Smoking for 2 to 3 hours at the ideal constant cooking temperature of 225°F to 250°F will get the best results. This
temperature is according to the Heat Indicator 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.
7. Check water level periodically and add water if low. Never allow the water to completely evaporate. Check the water level
at least every 2 hours or as necessary. 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.
8. Always use a meat probe thermometer (not included) to ensure food is fully cooked before removing it from the Smoker.
AFTER USE SAFETY & MAINTENANCE
! Use caution when lifting and moving the Smoker to avoid strains or back injury. Two people are recommended to lift or
move the Smoker.
! Dispose of cold ashes by wrapping them in heavy-duty aluminum foil and putting them in a noncombustible container. Be
sure there are no other combustible materials in or near the container.
! If you must dispose of the ashes in less time than it takes for them to completely cool, remove the ashes from the Smoker,
keeping them in heavy duty foil, and soak them completely with water before disposing of them in a noncombustible
container.
. CAUTION : All care and maintenance procedures are to be performed only while the Smoker is turned off and cooled.
. Clean the Water Bowl and Cooking Racks with hot, soapy water. Rinse and dry thoroughly. You may prefer to coat the
Water Bowl and Cooking Racks lightly with cooking oil or cooking spray.
. Frequently check and clean the Venturi and Burner for insects and insect nests. A clogged tube can lead to fire outside the
smoker.
. To clean the inside and outside of the Smoker Cabinet, simply use a damp cloth. Spray-washing with a water hose is not
recommended. All moisture should be wiped away and not allowed to stand inside or on top of the Smoker. Once cleaned,
you may prefer to lightly coat the interior of the Smoker Cabinet with cooking oil or cooking spray.
. If rust is present on the exterior surface of the Smoker, clean the area with steel wool or emery cloth and lightly coat the
area with cooking oil or cooking spray to help minimize recurring rust.
. When an LP tank is not connected, and to help prevent dirt or other foreign particles from clogging the HVR, hang the end
of the HVR hose from the side Handle using the supplied S-Hook, as reviewed in ASSEMBLY STEP 12.
. Inspect the flames at the Burner by looking through the front access hole. A good flame should be blue with a yellow tip up
to 1" in length. If flames are excessively yellow and irregular, oil residue and food deposits may be collecting on the Burner.
Try cleaning the Burner surface and the holes to improve the flames. Bad flames may also be caused by poor HVR-to-
Venturi attachment. Always let the Smoker cool before cleaning or checking the assembly.
. To protect your Smoker from weather, always keep your Smoker covered while not in use.
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