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OPERATING INSTRUCTIONS (CONTINUED)
Cooking Accessories
Figure 7
Meat Hooks:
Meat Hooks
Rib Rack
Chicken Rack
Leave the upper rack in place, and
use the 6 hooks provided to hang
sausage, chicken pieces, whole fish,
and other items.
Rib Rack:
Your smoker includes a rib rack that
can be used in place of the cooking
grids. Maximize the space in your
smoker by keeping ribs upright.
Holds ribs, chicken halves, potatoes
and corn vertically to triple cooking
capacity. Allows smoke, steam and
heat to penetrate food evenly.
Chicken Rack
Remove the middle cooking grid
and use the chicken rack provided.
This rack holds chicken, corninsh
hen, duck or turkey upright and are
ideal for smoking poultry. The rack
allows the meat to cook from the
inside as well as from the outside.
This speeds up cooking time, seals
in flavorful juices and promotes even
browning of skin. It's a lower fat way
to cook poultry because excess fat
drips off the meat.
Used as Portable Charcoal Grill
Figure 8
Your smoker can also function as a portable grill when you remove
the middle grill body and grates, etc..Simply keep the bottom bowl/
charcoal pan and one cooking grid for a versatile grilling experi-
ence as Firgure 8.
1. Remove lid and upper cooking grid.
2. Unlock the middle grill body assembly. Set aside.
3. Remove the water pan. Set aside.
NOTE: All steps should be done when smoker is cool and with the
fuel supply removed.
WARNING: The maximum charcoal weight of firebody to be
used at once is 2.2 lbs / 1 kg.
Smoking Recipes
Cooking with a MEAT THERMOMETER ensures food is fully
cooked. Insert thermometer into the thickest part of the meat, not touching bone, and allow 1 to 1 1/2 minutes to register tem-
perature.
USDA Safe Minimal Temperature is 165F for chicken / poultry.
USDA Safe Minimal Temperature is 145°F for Beef, Pork, Veal & Lamb (Steaks, chops, roasts).
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