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OPERATING INSTRUCTIONS
BEFORE FIRST USE
Remove all hangings or plastic straps, if present.
Before you cook food in your smoker, it is important to "season" your smoker. Seasoning seals the
paint and interior of your smoker to enhance flavoring, durability and overall performance.
To season your smoker, simply use it as you normally would only do not cook any food. You will
need to follow all of the operating procedures in the next few sections of this manual.
Using your desired flavoring woods and marinades, burn your smoker at low temperature
(around 175°F/79.4°C) for 45 – 60 minutes. Let the smoker cool and clean out the water and wood.
Once seasoning is complete, your smoker's interior will have a durable, seasoned coating.
Lighting instructions
Do NoT USE PRETREATED, MATcH-LiGHT cHARcoAL with this smoker. Only use standard,
untreated briquettes or lump charcoal and ONLY use charcoal lighting fluid
approved for lighting charcoal. Do not use lighter fluid, paint thinners, gasoline, kerosene, alcohol or
other flammable material for lighting charcoal. Damage to the smoker may occur with the use of
match-light charcoal. Remove the water bowl from the smoker body before lighting charcoal.
Step 1
Remove the charcoal and water tray from the offset smoker box and add 1.5 lbs.(.7 kgs) of charcoal.
(approximately 26 briquettes).
Step 2
Note: Please refer to the manufacturer's recommended amount of lighter fluid before applying
fluid to the briquettes. With the charcoal tray outside the firebox, saturate charcoal with the amount
of lighting fluid as recommended by the lighter fluid manufacturer. Allow the fluid to soak into the
charcoal for 3 minutes before placing the tray back into the firebox (refer to assembly instructions for
proper tray placement). After soaking the charcoal, place the lighting fluid at a safe distance away
from the smoker.
Step 3
With both doors open, stand back and carefully light charcoal and allow to burn until covered with
a light ash (approximately 20 minutes). Charcoal lighting fluid must be allowed to completely burn off
prior to closing the doors. (Fumes will tend to collect in the upper cavity if the door is closed).
DANGER: closing the firebox doors during the lighting procedure could trap fumes from
the charcoal lighting fluid in the smoker box and may result in a flash-fire or explosion when
door is opened, resulting in property loss, personal injury or death. Never attempt to add more
lighting fluid to the charcoal once it has been lit.
Step 4
After 25 - 30 minutes, charcoal should be ready for cooking and/or adding woodchips. Carefully add
wood chunks using long cooking tongs. Place the water bowl back into the smoker body,
using heat-resistant gloves. Refer to the next section for adding water before cooking.
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