STEP 9. If cooking more than six hours, you may need to
add water or charcoal. Check both water level and charcoal
through the access door. Wear insulated mitts to lift the
door up to its open position.
If water is needed: use a metal ladle, baster, or watering
can with a long spout.
If charcoal is needed: add HOT charcoal by placing them
on the burning charcoal in grill. DO NOT TOSS THEM IN.
Do not stir up ashes, it may get onto your food.
To add HOT charcoal: start the additional charcoal in a
separate container, such as a chimney charcoal starter,
and add it after the charcoal has become covered with gray
ash, usually about 20 to 30 minutes.
To add wood chunks: add wet wood by placing the chunks
on top of hot charcoal using long handle tongs. DO NOT
TOSS THEM IN.
STEP 10. If you wish, use the juices in the water pan to
make gravy. Be sure to not let water splash on to hot char-
coal while cooking.
STEP 11. After cooking has finished, place hood on to
smoker and close vents and let the charcoal burn out.
Allow charcoal to cool 48 hours after cooking before you
take them out or clean smoker.
STEP 12. Always dump the ashes after each use and has
been cool 48 hours. Wash water pan and grid with hot suds
or in dishwasher.
FIRST TIME USE...
Remove manufacturing oils before cooking food on grill for
the first time, by operating the grill with approximately 1
pound of charcoal. Let the charcoal burn and completely
cool before your first cooking session. This will help clean
grill parts and remove odors, and season your grill.
Hardwood charcoal briquettes make the hottest, longest
lasting fire. Look for quality. Always close the unused
bags. Store charcoal in a dry place away from grill.
You can cover cook foods at temperatures similar to a
medium hot oven by cooking without water. Set up the grill
the same as you would for water smoking but omit the
water, and don’t add wood.
Remember: roasting times are much shorter than water
smoking times.
Smoked foods do look a little different from oven or grill
cooked foods, so your eye cannot always judge doneness.
Always be sure to insert the meat thermometer into the
meat so the tip is in the center of the largest muscle, away
from bone or fat.
A MEAT THERMOMETER IS THE ONLY SURE WAY TO
TELL IF FOOD IS COOKED THOROUGHLY.
CHARCOAL
WOOD
Smokehouse flavor comes from the wet or green wood that
you put on the glowing coals. If the wood isn’t wet or
green, it will burn instead of smoking. Use wood from
desiduous trees (they shed their leaves in winter) only. DO
NOT use wood from evergreen trees. Evergreens, such as
pine, are resinous and will ruin the flavor and appearance
of food. DO use hickory, apple, peach, pecan or other fruit
or nut tree. Mesquite wood is also good to use.
You can buy wood for smoking in several forms, usually in
chunks or chips. Chunks give the longest lasting smoke.
Soak the wood in a bowl of tap water overnight
(about 8 hours) before you place on to hot charcoal.
ROASTING/BAKING
STEAMING
BARBECUE
TEST FOR DONENESS
You can change your water smoker into a barbecue grill.
Set the Charcoal Pan on top of the lower Cooking Grid.
Light the charcoal as you normally would for smoke cook-
ing, and with less amount of charcoal. When ready to cook,
put the other Cooking Grid in the upper position. Now you
are ready to cook. Add wood if you want smoke flavor.
Regularly clean your water smoker between uses.
1. Cooking Grid...Use mild dish detergent and hot water
solution. A stiff brush may be helpful to remove heavy
grease deposits.
2. Water Pan...Use mild dish detergent and hot water solu-
tion. Rinse thoroughly.
3. Hood, Body, Bowl...Dampen a cloth in a hot water and
dish detergent solution. Wipe the inside and outside. You
do not have to remove all of the grease, some remaining
grease that burns during cooking helps season the grill.
If rust appears on your grill, clean the affected area with
steel wool. Touch up bare metal with a high heat paint
specified for barbecue grills on the Body or Bowl. Follow
paint manufacturer’s instructions for use.
You can cook foods with low, moist heat in you water
smoker. Just don’t add wood. You’ll get great cooking in the
same times as shown in the Cooking Chart, but there won’t
be any smoke flavor.
CLEANING
STORAGE
1. Rub a light coat of cooking oil on Grid and wrap with foil.
2. Store charcoal and lighter fluid away from the grill.
3. Place a grill cover over the grill, and store the smoker
outside in a clean, dry area.
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