Guide

MAINTAINING THE
QUALITY OF SMOKE
1 Open the bottom and top vents.
Your smoker will have a lower vent to let
fresh air into the chamber and a lid vent to
let the spent smoke out.
Regulate the temperature with the lower
vent, depending on what the smoker
requires. If the temperature is becoming low,
open up the lower vent. If the temperature
is rising too high, close the vent a little but
don’t close it completely.
The lid (exhaust) vent should always be
left open during the cooking process. Only
close the lid vent o if adjusting the lower
vent does not change the temperature of
smoker.
2 Keeping a steady temperature.
The ideal smoking temperature is about
105˚C, but don’t let it exceed 130˚C. You can
increase the temperature by adding unlit
coals to the firebox. Reduce the temperature
by closing the lower vent a little. This allows
less air to enter the smoker.
If your smoker doesn’t have a temperature
gauge, place a BBQ thermometer through a
hole in the smoker’s lid vent.
Manuka has a broad, robust
avour producing a heavy
smoke with a touch of
sweetness. Works well with
any meat, but particularly
good with seafood.