THIS INSTRUCTION BOOKLET CONTAINS IMPORTANT SAFETY INFORMATION. PLEASE READ AND KEEP FOR FUTURE REFERENCE.
Parts Identification
The following table lists the components of the Charcoal Smoker:
| Part Letter | Description | Quantity |
|---|---|---|
| A | Base cylinder | 1x |
| B | Upper body section with handles | 1x |
| C | Lid | 1x |
| D | Drip pan | 2x |
| E | Cooking grate | 2x |
| F | Cooking grate | 1x |
| G | Legs | 3x |
| H | Charcoal grate | 1x |
| I | Lid vent/handle assembly | 1x |
| J | Handles for upper body section | 3x |
| W | Lid thermometer | 1x |
| L | Hooks for hanging | 6x |
| Screws | Screw ⌀3x8 | 8pcs |
| Screws | Screw ⌀6x14 | 12pcs |
| Screws | Screw ⌀5x10 | 7pcs |
| Fasteners | M6 nuts | 6pcs |
| Fasteners | M5 nuts | 7pcs |
| Fasteners | M3 nuts | 8pcs |
Assembly Remark:
- H: Screw ⌀3x8
- J/G: Screw ⌀6x14
- L/I: Screw ⌀5x10
Diagram Description
The Charcoal Smoker is a vertical, multi-section appliance. It consists of a base (A) supported by three legs (G). The charcoal grate (H) is placed inside the base. Above the charcoal grate sits the lower body section, which has an access door. The drip pan (D) is positioned above the lower body, followed by a cooking grate (E). The upper body section (B), equipped with handles (J), is placed on top of the lower body. Another cooking grate (F) is placed within the upper body. The lid (C), featuring a thermometer (W) and a vent/handle assembly (I), covers the top of the smoker.
Various screws and nuts are used to assemble these components, as detailed in the parts list and assembly remarks.
First Time Use
For the first use, it is strongly recommended to keep the smoker burning for over 30 minutes without food load.
Useful Hints and Precautionary Measures
- This smoker can only be used outdoors.
- Always install this product on a solid surface away from inflammable and metal materials.
- Do not use the smoker when windy.
- Use the smoker only after it is completely assembled and all parts are firmly in place.
- Never move the smoker before the fire is completely extinguished and the smoker is cooled off completely.
- Keep children and pets at a safe distance when using.
- Never use liquid fuel to light or stir up the fire.
- Protect yourselves against the fire and steam when opening lid or access doors when the smoker is in use.
Instructions for Use
Lighting
- Remove the lid, upper layer body, cooking grates, and drip pan.
- Ensure the charcoal grate sits inside the charcoal pan, and the charcoal pan is securely rested on all 3 legs.
- Open the door to the lower layer body. If possible, face the open door towards the wind to enhance fire starting and air circulation within the smoker.
- Place charcoal or wood (not pine wood) into a pyramid shape in the center of the charcoal grate.
- Start the fire while leaving the lid, upper layer body, and drip pan off.
- Allow charcoal/wood to burn for about 25 minutes. The coals should be lightly coated in gray ash before starting to cook.
- Spread coals/wood evenly over the charcoal grate to obtain an even fire. Close the door on the lower layer body.
Keep the Smoking Going
- Place the drip pan securely on the 3 support brackets of the lower layer body. You can fill this pan with a little bit of water.
- Place a cooking grate directly on top of the drip pan. Place food on the cooking grate in a single layer with spaces between each piece. This allows smoke and heat to circulate evenly all around the food.
- Place the upper layer body on top of the lower layer body. Keep the door closed.
- Position the other cooking grate on the support brackets of the upper body, ensuring the rim of the cooking grate rests firmly on the support brackets. Place food on this cooking grate.
- Place the lid on the smoker and start cooking.
Cooking Tips
- During the smoking process, do not lift the lid to check food. An opened lid allows heat to escape, making additional cooking time necessary.
- When removing the lid during cooking, lift it towards the side instead of straight up. Lifting the lid straight up creates an air flow within the smoker, which can suck up ashes onto the food.
Regulating the Fire
It is absolutely necessary to maintain a consistent, even, and low heat environment of approximately +/-158°F (70°C) inside your smoker. You should be able to touch the outside of the smoker in the area of the dish without burning your hand.
- If the fire is too hot, place the lid on the smoker and close the lid air vent. You can also add some wet wood chips to the fire; this will lower the temperature and build up a smoldering smoke for enhanced flavor.
- If the fire is too low, enlarge the lid air vent and the access door to the lower layer body to let air in and build up the fire.
Adding Water During Cooking
Pour water slowly with a funnel or a container with a spout through the access door of the upper layer body.
Adding Charcoal/Wood During Cooking
Slowly remove the lid from the smoker and carefully open the access door to the lower layer body using barbecue mitts. Use a long tong to add charcoal or wood, avoiding stirring up ashes and sparks. Close the door and place the lid back on the smoker once the charcoal or wood is burning strong again.
Extinguishing Fire
Place the lid on the smoker. Simply close all air vents and doors to extinguish the fire. You can also try covering the coals with sand. Never use water.
