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10. Check the wood chip box periodically and add more if needed. Wearing an oven mitt, lift up on the handle of the box
and slide the box out. Place the hot box on a non-combustible surface and carefully open the lid and add more wood
chips, if needed. Slide the hot box back into place.
NOTE: Performance of the smoker is dependent on ambient temperature, wind conditions and the amount of food.
TIP: For additional flavor, consider adding fresh herbs; such as rosemary, thyme or bay leaves, or fruit; such as cut up
lime or lemon, or even your favorite beverage to the water pan.
You can set your Rear Air Damper to any opening to achieve the optimal smoke and temperature. These are recommended
settings to help your chips to last longer and have optimal smoke generated. ( Your settings may vary depending on the size of
the wood chips used and the density of the wood chips in the wood chip box. )
HOW TO TURN OFF YOUR ELECTRIC SMOKER
WARNING: Do not store electric smoker with HOT ashes inside the unit. Store only when all surfaces are
cold. Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding them in
a non-combustible container.
1.
When finished using the electric smoker simply unplug the smoker from the electrical outlet.
2. Allow unit to burn out any wood chips that may be burning.
3.
Only after the unit is cold to the touch, remove and dispose any cold ashes left in the wood chip box.
4. Clean after every use. This will extend the life of your smoker and prevent mold and mildew.
IMPORTANT FACTS
This is a smoker. There will be a lot of smoke produced when using wood chips. Some smoke will escape through seams and
turn the inside of the smoker black, this is normal.
Check grease tray (cup) often during cooking, it may need to be emptied periodically during the cooking process. Empty grease
tray before it gets full. Use oven mitts or protective clothing when dealing with hot grease.
SMOKING / COOKING METHODS
1.
Cold Smoking: Temperature Range 50 to 90°F (10 - 32°C). Generally used to add smoke flavor to cheese, nuts, or fish. This
method does not cook the protein.
2. Hot Smoking: Temperature Range 200 to 275°F (93 - 135°C ). Generally used to add smoke while slow cooking.
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