Full Product Manual

chimney starter (never use petroleum based charcoal
starter fluid). When they are about 3/4 lit set them back into
the Smokenator.
Use the included skewer to arrange coals. Set the water
pan in place and fill with water. Set grill grate in place
unless you are cooking a turkey. Put kettle lid in place and
set the upper vent to 5/16”.
Let the kettle come up to temperature. Place the food on
the grill once dome temperature is up to 220-230°F. Food
support temperature is about 210°F. Place lid on the kettle
with the upper vent opposite the Smokenator. Make sure
your upper vent is set to 5/16”! This is a critical setting
and the start point.
When you put cold food (having a temperature of 50°F) in
the kettle, expect the temperature not to stay at 230 °F
dome at the beginning of the cook.
Dome temperature will probably drop to 180 or 190°F when
food is added to the grill. When this happens just let the
meat absorb the heat, which will take about 60 to 90
minutes. You can also open the vent to 1⁄2” opening which
will raise temperature some. Do remember to watch the
temperature after each adjustment until you know your
kettle and how it responds. All temperature management
is done using the dome temperature and upper vent!
Food support grill temperature is 10 to 20°F less than
dome temperature.
Critical Point: When the upper vents are set at 5/16”
and dome temperature is 230-240°F, the water will be
simmering (not a vigorous boil). Until you understand
and are familiar with your tools and how fast water