Instructions / Assembly

To add wood chips before smoking, fill the wood chip box with your choice of flavoring hardwood chips. The

amount and type of wood you use is entirely up to you. One full filling of the wood chip box is typically enough

for several hours of smoking. Once the wood chip box is filled, place the lid on top of the wood chip box and set

the box into the correct location of the smoker. For one door smokers, the wood chip box should be either placed

on the wood chip box stand or frame, whichever is applicable. For two drawer smokers, the wood chip box

should be placed in the lower drawer that has a frame specifically designed for the wood chip box.

COOKING TIPS - Flavored woods:

* Small wood chips work best inside the wood chip box.

* Use dry hardwoods such as hickory, pecan, apple, cherry or mesquite.

* Most fruit and nut tree woods produce an excellent smoke flavoring.

* Do not use resinous woods such as pine. These usually product unpleasant flavoring.

* Let our tast be your guide - experiment with different types and quantities of wood chunks, chips or sticks.

You also mix woods.

* To produce more smoke and prevent fast burning, pre-soak the wood chips in a separate bowl of water for

at least 30 minute, or wrap the chips in perforated aluminum foil.

[See wood chip manufacturer’s instructions]

* Most smoker flavoring occurs within the first hour of cooking. Adding wood chips after the first hour is

typcially not necessary unless extra smoke flavoring is desired.

THE WOOD CHIP BOX AND LID WILL GET VERY HOT DURING SMOKING. AVOID HANDLING THEM

WHILE IN USE. ALWAYS WEAR PROTECIVE OVEN MITTS WHEN HANDLING HOT COMPONENTS.

CAUTON

ADDING WOOD CHIPS