Owner Manual

ManualsBrandsChar-Broil ManualsElectric SmokersVertical Electric 1000 Square Inches Smoker

Congratulations and welcome to ownership of your

Digital Electric Smoker. It is our sincere hope that by reading

this guide, and with a little practice, you will come to fully

enjoy the tender juiciness and delicious ﬂavor of food you

prepare with your new smoker.

We suggest you take a few moments to read the Product

Guide and ensure your cooker is assembled correctly and

completely and that you are familiar with both its construction

and operation before using.

There are no hard and fast rules for cooking - just some

basic facts about how the Digital Electric Smoker works.

The Smart Smoking cooking system will help you prepare

wonderful meals. Use this cooking guide as an introduction to

cooking with the Digital Electric Smoker. It’s ﬁlled with great

tips, tricks and recipes.

The most important thing you can do ﬁrst is register

your cooker so that we can be more helpful when you need us.

Please complete the warranty registration card found on the

last page of your Product Guide or save a stamp and visit us at

www.charbroil.com.

When you register, be sure to sign up for our free

weekly E-mail newsletter. Each issue is packed with new tips,

tricks, recipes, party ideas and exclusive subscriber oers. We

never sell or distribute your contact information! We want

your Char-Broil experience to be a great one and this is one

way we can stay in touch.

HAPPY COOKING!

15.122905 2015 Grilling Guide.indd 1 6/1/15 11:12 AM

Summary of content (12 pages)

PAGE 1
Congratulations and welcome to ownership of your Digital Electric Smoker. It is our sincere hope that by reading this guide, and with a little practice, you will come to fully enjoy the tender juiciness and delicious flavor of food you prepare with your new smoker. We suggest you take a few moments to read the Product Guide and ensure your cooker is assembled correctly and completely and that you are familiar with both its construction and operation before using.
PAGE 2
Smoker Controls The Digital Smoker has intuitive, easy-to-use controls. Take a moment to familiarize yourself with the buttons and their functions: Table of Contents: Overview of Controls...................................................................................................3-4 Getting started.....................................................................................................................5 How to use your smoker.................................................................
PAGE 3
Remote Control (Optional) A Few Notes First: The Digital Smoker comes equipped with a remote for monitoring and controlling your cook from a distance.
PAGE 4
• Plug in the appliance. The display will immediately have power. A beep is sounded when the unit is plugged in. • Press the Power Button once, the control unit is now ready. • Press the Temp Button and set temperature to 275°F (135°C), max. setting, using the “UP” or “DOWN” buttons. • Press the Time Button and set the time to 2 hours using the using the “UP” or “DOWN” buttons. • Once 2 hours has elapsed, turn off smoker and allow to cool.
PAGE 5
Using the Temp Button Display Range: 100°F - 275°F (38°C - 135°C) • Press the Temp Button. The default temperature setting of 200°F (93°C) is shown. • Press and hold the “UP” or “DOWN“ button to adjust the desired cooking temperature. • Press the Temp Button again after the desired temperature setting is entered. After the Temp Button is pressed the display should no longer blink, indicating that cook temperature is set.
PAGE 6
temperature and visit www.isitdoneyet.gov for more information on food safety. • Use only the included meat probe. Here’s how to set it up: Display Range: 50°F to 225°F (10°C to 107°C) NOTE: The Set Time function will be disabled. • Press the Meat Probe Button, and the default desired meat probe temperature setting of 145°F (63°C) is displayed and will blink. • Press the “UP” or “DOWN“ button to adjust the desired meat probe target temperature setting.
PAGE 7
• • The smoker box is designed for wood chips or pellets only, do not use wood chunks. Always operate smoker with smoker box in place regardless of whether or not you use wood chips. Never remove or refill the smoker box during cooking. Using the Water Pan: Your Digital Smoker comes equipped with a water pan. The water pan can be used to keep meat moist while cooking. To use, fill the water pan with warm water (cold water can bring down the temp of the cooker) to the Max Water mark and slide into place.
PAGE 8
Pork Recipes Baby Back Ribs Easy BBQ Set cooking temp to 225 °F Ingredients: • 3-7 lb pork roast or Boston Butt • Dry Rub Seasoning • BBQ Sauce Directions: Season the entire cut of meat using your favorite BBQ dry rub. Place on to smoking rack and cook until the internal temperature is 145˚ F for serving cubed or sliced. To serve ‘pulled pork’, cook until the internal temperature reaches 190˚-200˚F.
PAGE 9
St. Louis-Style Ribs Set cooking temp to 225 °F Texas Style Beef Brisket Ingredients: • • • • 2 racks of St. Louis style ribs Salt Your favorite rub Your favorite BBQ sauce (optional) Directions: Skin the membrane off the backs of the two slabs of St. Louis-style ribs. Season the bone side with salt and the rub. Flip over and season the meat side with the salt and the rub. Place the ribs in the smoker preheated to 225 F.
PAGE 10
Char-Broil’s Favorite Prime Rib Roast Poultry Recipes Cherry-Smoked Chicken Tacos Set cook temp to 250 °F Ingredients For chicken: • • • • • • • 1 whole chicken (2-3 pounds) 2 Tbsp oil 1 Tbsp poultry seasoning 1 tsp ground cumin 1 tsp ground coriander Salt and pepper Cherry wood chips for smoking For tacos Set cook temp to 225 °F Ingredients: • • • • • • 3-5 lb rib roast 1 Tbsp garlic powder 1 Tbsp sea salt 1 Tbsp onion powder 2 tsp cayenne pepper 2 tsp of each: dried rosemary, thyme Directions: Mix
PAGE 11
Hickory Smoked Garlic Chicken Fish Recipes CB’s EZ Smoked Salmon Set cook temp to 250 °F Ingredients: • • • • • • • 1 4 lb chicken 4 cloves of garlic 1/4 tsp of onion powder 1/3 cup softened butter 1/2 small yellow onion Coarse salt and cracked black pepper to taste Hickory wood chips (pecan, apple, cherry wood chips work well too) Directions: 1. 2. Rinse the chicken and pat it dry with paper towels. Combine 2 minced cloves of garlic, 1/4 teaspoon onion powder and butter together. 3.
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7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 2 hours before you are ready to smoke the fish, remove from refrigerator. Scrape off the slurry mixture and place into wire sieve to drain... the desired outcome is to save all of the little pieces of crab boil. Place salmon filet flesh side up on baking sheet and pat dry. (Do not rinse). Spread the remaining bits and pieces of crab boil on the fish flesh.