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16 17
COOKING INSTRUCTIONS
IMPORTANT: Before each use, clean and inspect
the hose and the connection to the LPG cylinder. If
there is evidence of abrasion, wear, cuts or leaks,
the hose must be replaced before the smoker is
used. Refer to the “leak test” instructions in the
LPG cylinder connection portion of this manual.
• Fill the water/wood chip tray. First add a cup of
avouring wood chips and place the tray inside the
smoker as instructed in the assembly section of this
manual. Also, refer to Cooking Tips for Flavouring
Wood in Operating Instructions section.
• Then pull tray out partially and carefully ll the water
bowl with water or marinade up to 1cm below the rim.
A full bowl will last for approximately 2-3 hours. Do not
overll or allow water to overow from the tray.
• Insert or adjust the cooking grills in to the desired rack
positions. For better access to the food with tongs or
spatulas, make sure the grill wires run front to back as
explained in the assembly section of this manual.
• You are now ready to light the burner. Refer to the
Lighting Procedure on the previous pages of this
manual. The heat from the burner will allow the wood
chips to burn, causing the avoring smoke to
accumulate.
• Place the food on the cooking grills in a single layer
with space between each piece. This will allow smoke
and hot moisture to circulate evenly around all the food
pieces.
• For best results, smoke foods at a constant
temperature of 225° to 250° F (110° to 120° C) as
measured by the temperature gauge mounted on the
front of the smoker. For more tender and heavily
smoked meat, a lower temperature may be preferred.
If time is critical, a higher temperature range is
recommended.
• Check water level periodically and add water if low. For
best results and to retain heat, avoid opening the door
of the smoker while in use. When the door must be
opened, only open it briey. The smoker will quickly
resume cooking temperature after the door is closed.
• Always use a meat probe thermometer to ensure food
is fully cooked before removing it from the smoker.
• After each use, and after the smoker is cooled,
carefully remove the water/wood chip tray from the
bottom of the smoker, empty and clean the tray.
TEMPERATURE CHART
WARNING: To ensure that it is safe to eat,
food must be cooked to the minimum internal
temperatures listed in the table below.
Recommended safe internal temperatures
Fish 62º C
Pork 71º C
Egg Dishes 71º C
Steaks and Roasts of Beef, Veal or Lamb 62º C
Ground Beef, Veal or Lamb 71º C
Whole Poultry (Turkey, Chicken, Duck, etc.) 73º C
Ground or Pieces Poultry (Chicken Breast, etc.) 73º C
Water Bowl Wood Chips
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