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Operating Instructions
PRE-SEASONING
PRE-SEASON SMOKER PRIOR TO FIRST USE. Some smoke may appear during this time, this is normal.
1. Make sure water bowl is in place WITHOUT WATER.
2. Set temperature to 275°F (135°C) and run smoker for 3 hours.
3. Add 1/2 cup of wood chips to the wood chip loader during the last 45 minutes to complete pre-seasoning.
4. Shut down and allow to cool.
LOADING FOOD INTO SMOKER
• Pre-heat smoker for 30 to 45 minutes at desired cooking temperature before loading food.
• DO NOT cover racks with aluminum foil as this will not allow heat to circulate properly.
• Do not overload smoker with food. Extra large amounts of food may trap heat, extend cooking time and
cause uneven cooking. Leave space between food on racks and smoker sides to ensure proper heat
circulation. If utilizing cooking pans, place pans on center of rack to ensure even cooking.
• Do not open smoker door unless necessary. Opening smoker door causes heat to escape, may extend
cooking time, and may cause wood chips to flare up. Closing the door will re-stabilize the temperature and
stop flare up.
• There will be a lot of smoke produced when using wood chips. Smoke will escape through seams and
turn the inside of smoker black. This is normal. To minimize smoke loss around door, the door latch can be
adjusted to further tighten the door seal against the body.
• To adjust door latch, loosen hex nut on door latch. Turn hook clockwise to tighten as shown. Secure
hex nut firmly against door latch (see diagram).
• Check grease tray often during cooking. Empty grease tray before it gets full. Grease tray may need to be
emptied periodically during cooking.
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