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8 9
HOOD
VEGETABLES
COOKING RACK
WATER BOWL
COOKING RACK
MEATS
CHARCOAL
WOOD
WATER
COOKING INSTRUCTIONS
13. Always use a meat thermometer to ensure food is
fully cooked before removing from Smoker & Grill.
14. After cooking, allow Smoker & Grill to cool
completely then follow instructions in the
“Maintenance” section of this manual.
SMOKING
1. Remove dome lid and upper body from lower body.
2. Always use high quality charcoal. We recommend
using a Charmate Chimney Starter which speeds
up the lighting process and avoids the dangers
associated with charcoal lighter uid. Directions for
use can be found with the Chimney Starter.
3. If you do not use a Chimney Starter, carefully place
2.5 to 3.5 kilos of charcoal in the charcoal bowl.
4. A lot of wood is not required to obtain a good smoke
avour. A recommended amount is 3 to 4 wood
chunks or sticks. Experiment by using more wood
for stronger smoke avour or less wood for milder
smoke avour.
5. Carefully light the charcoal and allow to burn until
covered with a light ash prior to closing door. This
may take up to 30 minutes.
6. Place empty water bowl inside Smoker & Grill body
on the lower support brackets.
7. Carefully, ll water bowl with warm water or
marinade to 2.5cm below the rim. A full pan holds 4.5
– 5.5 litres of water and will last for approximately 3
to 4 hours.
8. Place a cooking rack on the lower support brackets
directly above the water bowl.
9. Place food on the cooking rack in a single layer with
space between each piece. This will allow smoke and
moist heat to circulate evenly around all pieces of
food.
10. Place the upper body on lower body making sure the
water bowl is still in place.
11. Place the other cooking rack on the upper support
brackets. Make sure the rim is resting securely on
the notched-out step of all three-support brackets.
Place food on the cooking rack and cover with dome.
12. Allow food to cook. After 3 to 4 hours of cooking,
check water level and refer to “Adding Water or
Wood during Cooking” section of this manual.
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