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PREPARING TO USE YOUR SMOKER
Before cooking with your smoker, the following steps should be
closely followed to both cure the finish and season the interior
steel. Failure to properly follow these steps may damage the
finish and/or impart metallic flavors to your first foods.
1. Brush all interior surfaces including grills and grates with
vegetable cooking oil.
2. Build a small fire on the fire grate or pan, being sure not to
lay coals against the walls.
3. Close door.
(Position damper and smokestack damper
approximately at one quarter open.) This burn should be
sustained for at least two hours, the longer the better. Then,
begin increasing temperature by opening the damper and
smokestack damper half-way and adding more charcoal.
Your smoker is now ready for use.
Rust can appear on the inside of your smoker. Maintaining a
light coat of vegetable oil on interior surfaces will aid in the
protection of your unit. Exterior surfaces of smoker may need
occasional touch up. We recommend the use of a commercially
available black high temperature spray paint. NEVER PAINT
THE INTERIOR OF THE UNIT !
SMOKER MAINTENANCE
Frequency of clean up is determined by how often the grill is used.
Make sure coals are completely extinguished before cleaning
inside of the unit. Thoroughly rinse with water and allow to air dry
before using again. Wipe out the interior of the unit with a cloth or
paper towels.
When finished cooking, and the unit has adequately cooled, clean
out all remaining ashes. Ashes collect moisture, which can lead to
premature rusting and decay. Periodically coating the interior
surfaces with vegetable oil will aid in the protection of your unit.
Also, occasional touch up of the exterior paint will be required.
Black, high-temperature spray paint is recommended. NEVER
PAINT THE INTERIOR OF THE UNIT.
Cooking Surface: If a bristle brush is used to clean any of the grill
cooking surfaces, ensure no loose bristles remain on cooking
surfaces prior to grilling. It is not recommended to clean cooking
surfaces while grill is hot.
WARNING!
Most surfaces on this unit are hot when in use. Use extreme caution. Keep others away from unit Always wear protective clothing
to prevent injury or burning..
Do not move this unit during operation.
Never substitute gasoline, kerosene or alcohol for charcoal starter. In this case, paraffin-based starter cubes can be substituted for
charcoal starter. Never use charcoal starter fluid with an electric starter.
Do not use this unit on or near combustible surfaces or structures such as wood decks, dry leaves or grass, vinyl or wood siding, etc.
After a charcoal fire appears extinguished, unconsumed embers can retain heat for up to 24 hours, and if exposed to fresh air, can
burst into flame unexpectedly. Any such embers outside the firebox of the barbecue pose a fire hazard and can ignite combustible
surfaces such as wooden decks.
Failure to follow all manufacturer's instructions could result in serious personal injury and/or property damage.
CARBON MONOXIDE HAZARD
Burning charcoal inside can kill you. It gives off carbon monoxide, which has no odor. NEVER burn charcoal inside homes, vehicles,
or tents.
Do not cook before the fuel has a coating ash.
WARNING! - this barbecue will become very hot, DO NOT move it during operation.
Do not use indoors.
WARNING! DO NOT use spirit or petrol for lighting or re-lighting! Use only firelighters complying to EN 1860-3!
WARNING! Keep children and pets away.
FAILURE TO READ AND FOLLOW INSTRUCTIONS FOR LIGHTING CHARCOAL MAY RESULT IN SERIOUS PERSONAL INJURY
AND OR PROPERTY DAMAGE.
ALWAYS USE CAUTION WHEN HANDLING HOT COALS TO PREVENT INJURY.
ALWAYS LIGHT THE FIRE WITH THE BARBECUE LID OPEN.
COOKING TIPS
Building Your Fire
1. Stack charcoal briquettes or wood into a pyramid-shaped pile on top of
the charcoal grate or ash pan. We recommend using 2 pounds
(approximately 30 briquettes) to start your fire, adding more as needed.
2. If using lighter fluid, saturate the charcoal briquettes with lighter fluid
and let it soak in for approximately 5 minutes. If using a chimney starter,
electric starter, or other type of fire starter, light your fire according to the
manufacturer's instructions.
3. Always light the fire with the grill lid open.
Leave lid open until briquettes are fully lit. Failure to do this could trap
fumes from charcoal lighter fluid in grill and may result in a flash fire
when lid is opened.
4. Never add charcoal lighter fluid to hot or warm coals as flashbacks may
occur causing injury.
5. You are ready to begin cooking when the pile of briquettes ashes over
and produces a red glow (approximately 12 – 15 minutes).
6. Depending on your cooking method, either leave the briquettes in a pile
or spread evenly across the charcoal grate using a long-handled poker.
KNOW WHEN YOUR FIRE IS READY
Successful charcoal grilling depends on a good fire. The general rule for
knowing when your coals are ready for grilling is to make sure that 80
percent or more of the coals are ashy gray. Using caution, arrange the
hot coals on your charcoal grate based on your desired method of
cooking. Here are a few steps you can take to adjust the temperature of
your fire:
-If it is too hot, spread the coals out a bit more, which makes the fire less
intense.
-Partially close the vents in the grill, which reduces the amount of
oxygen that feeds the fire.
-Use the indirect grilling method, with coals to either side of drip pan
and the food over the pan rather than directly over the coals.
-In the event of a severe flare-up, spray the flames with water from a
squirt bottle. Be careful, spraying with water tends to blow ashes around
and make a mess.
-Add briquettes 2 or 3 at a time to increase the burn time. Allow 10
minutes for coals to ash over before adding more.
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