Full Product Manual
48
5650/5072_OM_A1
Indirect Heat
SMOKING RECIPES
Pan not included. Disposable bread pan is recommended. SMOKE BY COOKING SLOWLY
(See chart above).
1. Place water/drip pan on left side of re grate.
2. Place hot coals on right side (damper end) of re grate. The charcoal basket accessory helps
conne coals to one side.
3. Place meat above water pan.
4. Place re grate in low position.
5. Close lid & control heat with dampers & adjustable grate.
• You may want to sear certain foods before smoking by placing meat directly above coals
with LID open and FIRE GRATE in high (hot) position for several minutes. Add avor soaked
wood chips to the re and add 1 part marinade, beer, or wine to 3 parts water to the drip pan.
• OPENING THE SMOKING CHAMBER WILL EXTEND COOKING TIME. Cooking with meat
thermometer ensures food is fully cooked. Insert thermometer into thickest part not touching
bone, and allow ve minutes to register. Internal temperature for birds should be 170°F to
180°F or when leg moves easily in joint. Meat should be cooked to internal temperature
of 140°F for rate, 160°F for medium and 170°F for well done. Check the water level when
cooking more than 4 hours or when you can’t hear the water simmering. Add water by
moving meat over and pouring water through GRILL into WATER PAN.
• IF THE SMOKE IS WHITE, THE FIRE’S RIGHT. IF THE SMOKE IS BLACK, ADD SOME
DRAFT.