Instructions / Assembly

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13M140030/31-01
OPERATION INSTRUCTIONS CONT.
Step 5
Place cooking grate back into cooking chamber.
Step 6
Place food on cooking grate in cooking chamber and close lid.
Step 7
The ideal smoking temperature is between 175°F and 250°F. For large cuts of
meat, allow approximately one hour of cooking time per pound of meat. Always
use a meat thermometer to ensure food is fully cooked before removing from grill.
Step 8
Allow grill to cool completely, then follow instructions in the “After-Use Safety”
and “Proper Care & Maintenance” sections of this manual.
SMOKE COOKING TIPS:
During the smoking process, avoid the temptation to open lid to check food.
Opening the lid allows heat and smoke to escape, making additional cooking
time necessary. Food closest to the heat source will cook and brown faster.
Rotate food midway through the cooking cycle. If food is excessively browned or
avored with smoke, wrap food in aluminum foil after the rst few hours of smok-
ing. This will allow food to continue cooking without further browning or smoke
avoring. When cooking sh or extra lean cuts of meat, you may want to try water
smoking to keep the food moist. Set the metal pan on cooking grate beside food.
Fill with water or marinade until 2/3 full.