Guide

5 Spread the coals in the firebox and close
the lid.
Once the coals are lightly ashy and hot,
place them into the firebox. If you want to
add flavour to the smoke, include some
chunks of hardwood of your choosing. Some
options include hickory, apple or maple.
Close the lid on the firebox and cooking
chamber. Avoid making the fire using only
wood because it’s hard to regulate and
maintain over a long period of time.
6 Bring the smoker up to temperature.
Monitor the temperature inside the cooking
chamber until it heats to the required
temperature. For best results, smoke foods
between 105°C and 130°C. Keep the firebox
and cooking chamber doors closed while
preheating the smoker.
Cherry wood has a mild,
well-rounded sweetness
and fruity avour that
goes well with all meats
and vegetables.