Guide

Apple wood has a subtle, sweet
and fruity avour that is ideal
for poultry, beef, pork, game
birds and some seafoods.
2 Using temperature probes in the smoker.
The thermometer fitted to your smoker
measures the temperature where it is fitted,
not the space where the food is smoking. An
option is to purchase digital thermometers
to monitor the smoking area. Place each
thermometer near your food at each end of
the cooking chamber for the most accurate
readings. Use probes attached to wires if
you’d like to be able to move them, or mount
the probes onto the grates of the cooking
chamber.
3 Open the air intake vent and chimney
vent.
Open the air intake vent on the side of the
firebox. You’ll also need to open the vent on
the chimney, so smoke can be released. The
vents can also be called dampers or baes.
You can adjust these during the smoking
process to regulate heat and smoke.
4 Lighting the charcoal in a charcoal
chimney.
Stu the charcoal chimney from the bottom
with 3-4 pages of dry newspaper. Add
charcoal to the top. Light the newspaper and
let it burn for about 15-20 minutes.
Alternatively the charcoal chimney will come
with instructions on how to properly use the
chimney to get the coals started.
If you don’t want to use a charcoal chimney,
it’s important to prepare and light the
charcoal using paper, kindling or fire starters
in the smoker and let it reach the correct
temperature before adding the smoking
wood chips and food.