BBQ-Pro 12615883800, 31818 Owner’s Manual

17iNCHCHARCOAL

MODELNO. 126.1

GRILL

TOOLSREQUIREDTO
ASSEMBLETHiSGRILL

, AdjustableWrench
, Phillipsscrewdriver

NotIncluded

L

THIS INSTRUCTIONMANUALCONTAINS IMPORTANTINFORMATIONNECESSARYFORTHE PROPER

ASSEMBLY AND SAFE USEOF THE APPLIANCE. READAND FOLLOWALL WARNINGSAND

iNSTRUCTiONSBEFOREASSEMBLING AND USINGTHE APPLIANCE. FOLLOWALL WARNINGSAND

iNSTRUCTiONSWHEN USINGTHEAPPLIANCE. KEEPTHiS MANUALFORFUTURE REFERENCE.

Call us first ifyou have any problems with this product. We can help you withquestions aboutassembly and grill operation or if there are

damaged or missing parts when you unpack this unit. Please call before returning to thestore.

1-800-265-2150 8:30AM- 5:00PM EST MONDAY- FRIDAY

TABLEOFCONTENTS

SAFETYINSTRUCTIONS 4

FEATURES

COOKINGTECHNIQUES

OPERATION

LIGHTINGA FIRE
SMOKING

DIRECTGRILLING
COOKINGTIME ANDCLEANUP

RECIPES 11-13

7
8
9

10

MAINTENANCE 14

ASSEMBLYINSTRUCTIONS 18-27

EXPLODEDVIEW/PARTSBREAKDOWN 28-29

ONE YEAR FULL WARRANTY

If thisproduct fails due to adefect in materialor workmanshipwithin one year
fromthe dateof purchase,call 1-800-4-MY-HOME®to arrangefor free repair(or

replacementif repairproves impossible.)

Thiswarranty includes partrust-through, butexcludes part paintlossor surface
rusting, which are conditionsthat can be the resultof normaluse, accidentor

improper maintenance.This warrantyis void ifthis productis ever usedfor
commercialor rental purposes.Thiswarranty givesyou specific legalrights,and you

may haveother rightswhich varyfrom state tostate.
Sears, Roebuckand Co., Hoffman Estates,IL 60179

3

YournewBBQPROcharcoal
smoker,isasafe,convenient
appliancewhenassembledand

usedproperly.However,as with
allcharcoalfireproducts,certain
safeguardsmustbeobserved.
Failuretofollowthesesafeguards
mayresultindamageorinjury.Ifyou
havequestionsconcerningassembly
oroperation,consultyourdealer,or

ourdirectcustomerservicelineat
1-800-265-2150

INSTALLATION
Inthe U.S.A.andCanada,this
appliancemustbe installedin

accordancewithlocalandthe
relevantnationalcodes.

ELECTRICALCAUTION

1.If anyaccessoryisusedon
thisappliancethat requiresan
externalelectricalpowersource,the
accessorywheninstalledmustbe
electricallygroundedinaccordance

withlocalcodes.Intheabsenceof
localcodes,thefollowingstandards

apply:

(U.S.A.)ANSl/NFPANo.70-Latest

Edition

(CANADA)CSAO22.1Canadian

ElectricalCode

2.Do notcutor removethe
groundingprongfromtheplug.

3.Keepthe electricalsupplycord
andawayfromanyheatedsurface

SAFETYiNSTRUCTiONS

FORYOURSAFETY

o THISAPPLIANCEISFOR OUTDOORUSEONLY,DO NOT

OPERATEINGARAGE,SHED, BALCONYOR OTHERSUCH

ENCLOSEDAREAS.

®

®

®

®

®

NEVEROPERATETHISAPPLIANCEUNATTENDED.

NEVEROPERATETHISAPPLIANCEWITHIN10FT(SM)
OFANY STRUCTURE,COMBUSTIBLEMATERIALOR GAS
CYLINDER.

NEVEROPERATETHISAPPLIANCEWITH IN25FT(7.5M)OF
ANYFLAMMABLELIQUID.

NEVERSTOREFLAMMABLEMATERIALSUNDERNEATHTHIS
APPLIANCE.

ONLYINSTALLSMOKERONA HARDLEVEL,

NONCOMBUSTIBLESURFACE.
THISAPPLIANCEISNOT INTENDEDTO BEINSTALLEDIN,

ORON, RECREATIONALVEHICLESAND/OR BOATS.

DONOTRESTRICTTHE FLOWOFAIRTO THIS APPLIANCE.

NEVERMOVESMOKERWHILEINUSE.

DONOTMOVESMOKERWHENWATERBOWLCONTAINS

HOTLIQUIDS.
SPECIALCAREMUSTBETAKENTO KEEPYOUNG

CHILDRENAWAYFROMHEATEDSURFACES.

I

THISAPPLIANCEISNOT INTENDEDFORCOMMERCIALUSE.

4

I

HANGINGHOOKS:TherearesixS-hooksincluded•Thesehooks

areusefulforhangingfoodfromthe hangingbarbellowthedome•
Thesehookshelpwithcookingoffoodslikesausage,wholefish ,_

andchicken-wings•Removetheuppermostcookinggridto make [. I _ .f,_.>.-_-_=_.
roomfor hanginglargefooditems. _ -"----------d_ _ _ .

¢)COOKiNG GRIDS:Thecookinggridsare17inchesindiameter• l__. '_ _\

Thegridscanbelocatedattwopositionsonedirectlyabovethe _g_ -- _ ..... \ _

waterbowlandonebellowthedomelid. Gridsrestontopofthree _ (_\_

supportbrackets• _ ...._:

t_ WATERBOWL:Thefunctionofthewaterbowlisto keepthe __-_ _,

cookingenvironmentmoistandtoaddflavorstothe foods.Flavor X-;_.-_:_::_;;¢:;_;_;_
isaddedby twoactions•Firstis theadditionofjuice,beeror wine ;;C";_";_%-_c-:__;-C__%;

tothewaterbowl.The secondisfalhngfat dnppmgscollectedin --->--_ _ 7 "_
thewaterbowl•Liquidandfat arevaporizedandcirculatedin the ____, _ {:_J

smokerseasoningthefood•Alwaysfillthe waterbowlhalfway __ _ !0 /

whileyoucontinuetocook.beforeyoubegincookingandmaintainthelevelmthewaterbowl ( ____ . _.._._ "//_

A.CHARCOALTRAY:Whenmakingafire, briquettesshouldbe ....._ /'_

-r placedon topofthe wiregrateinsidethecharcoaltray Soaked ,_ 'i_#--..
woodchipsor woodchunkscanbe addedstraightintothefirefor _ ___ _ j---._

moresmokeandflavor, j_J___. _ _ _

..... --_--_>_ _._- L :;y / /-"-.

• _ ___ ,_ _ ,._

sectionsofthe smokerwhiletheyarein useor storage. _!............

_:_TEMPERATUREGAUGE:The in lidthermometerreadsupto _ _:::_,_- z_-'--_.. _
IJ7OO°F. /

7ACCESS DOORS:Twoconvenientaccessdoorsareusefulfor: / //
i refuelingthecharcoaltrayand refillingthewaterbowl,aswellas / //

checkingon foodon thelowergrids. / //

VENTPOSiTiON:Therearethreeadjustableventson the / / /

smokercabinet,oneventontop andtwoonthebottom,opposite _ / ///
eachother•Eachventadjuststocontrolcookingtemperature• _ i_ y

Openingtheventsincreasesairflowandoxygensupplytothe _
fire,increasingcombustionandtemperature•Closingtheventswill

restrictairflowanddecreasethetemperature•Itisgoodpracticeto
leavethetopventonequarteropento allowconvectioncurrents•
Whenadjustingthe ventsduringcookingusean ovenmittas the

ventwillbe HOT.

_. PLACEA NON-COMBUSTIBLEASHGUARD(NOTINCLUDED)

,f | '_ UNDERNEATHTHE UNITTOPROTECTTHEAREABELLOWTHE

GRILLFROMFALLINGDEBRIS.

5

COOKINGTECHNIQUES

PROTIPS:
Preparationis importantso,these

aresomehelpfulstepsto setup
theareaaroundyoursmokerfora

successfulcookout.

Preparefoodinadvancetoavoid

delayandtimingproblems.If
usingmarinadeor spices,they
shouldbeappliedbeforeplacing
meaton thecookinggrid.

Organizetheareaaround

thesmokertoincludeforks,
tongs,ovenmitts,saucesand

seasonings,to allowyouto stay
inthevicinitywhilecooking.

Leaveexcessfatonthemeat

tomaximizetheflavorofslow
cookedfoods.

Toavoidtheproblemof food

stickingto thecookinggrids,coat
thegrids withvegetableoil or
non-stickspraybeforeusing.

Woodchipsshouldbesoaked

accordingtomanufacturer's
instructionspriorto startingthe

smoker.

Vegetablesare bestdonein

aluminumfoilwithenough
moisturetocreatesteam.

Oookingtimefor vegetableswill
besimilarto bakingorsteaming
ontheelectricrange.

SMOKERCOOKING.Smokercookingorslowcookingisa moretimeconsumingformofbarbecue
thatproducesexcellentresultswithregardstoflavor.Slowcookedmeatsbecometenderandfullof
moistrichflavorfromtheprocessofsmokeandliquidinfusion.Themaincharacteristicsofthisstyleof
cookingare lowtemperaturesoverextendedperiodsoftime,woodsmokegeneratedfromhardwood
chipsanda moistcookingenvironmentcreatedbysteamfromthewaterbowl.

TYPESOFFOOD.Slowsmokercookingisusefulanddeliciousforalltypesof meats.Pork,beef,
poultry,fishandlambareallexcellentmeatstocookintheBBQPROsmoker.Asa generalguide,lean
meatswillneedmoreliquidtokeepthemmoistandtenderoverthelongcookingprocess.Whilemeats
higherinfat will selfbasteduringcooking.Sincetheslowcookingprocessuseslowheat,cooking
timesaremuchlongerthana barbecuegrill.Anyguidelinesforcookingtimeshouldbeunderstood
tobeonlyapproximateandthesafetyofmeatsshouldbedeterminedbyathermometerreadingof
internaltemperature.

WOODCHIPSANDWOODSMOKE.Differenthardwoodssuchas Mesquite,Hickory,Oak,Maple
andAppleareavailableassmokingchipsintendedforusein barbecuesandsmokers.It isbesttouse
woodchipsthathavebeenpreparedforsmokingastheyaresafefor consumption.Youdonotwant
touse mostsoftwoods(Pine,Spruce)becausethesecontainlotsofsap andwill impartabadtasteto

foods.

Directions:Preparewoodchipsaccordingto themanufacturer'sinstructions.Usuallychipsshould
besoakedin waterfor 30minutespriortouse.Thepurposeistogeneratesmokeoveranextended
period,thewetwoodwilldo thisratherthanquicklyburningintheheatof thefire.Forthe31818K
modelsmokeryouwill placewoodchipsdirectlyontothe charcoaltray,inwiththeburningcharcoal
orto thesidewheretheywill beheatedto producesmoke.Whileyouarecookingifyouneedto add
additionalwoodchips,addsmallamountsofwoodso youdo notextinguishthefire.Whenadding
freshwooduse cautionand protectyourhandswithglovesandwitha longhandledtongsto placethe
woodchipsinto thecharcoaltray.

LIQUIDINFUSION.Theadditionofliquidis essentialto keepingfoodsmoistandtenderduringthe
slowcookingprocess.Thewaterbowlshouldbefilledhalfwaywith liquid.Theliquiditselfcanbewater
ora desiredflavorlikefruitjuice,beer,wine,vinegar,saucesthatare50percentwateranda varietyof
spicescanbeadded.Maintainthelevelofthewaterbowlthroughoutthecookingprocess.

A lowwaterlevelcanbe detectedbylisteningforthesoundofwatersizzling.Watercanbe added
tothe waterbowlthroughthetopofsmokerorsidedoor.Usecautionandwearprotectivegearon
youhandsassumeallpartsofthe smokerwillbehot. Standbackandcarefullyaddwaterusinga
funnelora containerwithaspout.Fillwaterbowlto 1"belowtherim.Pourslowlyto avoidsplashingor
overfilling.

6

OPERATIONI_/GHT/NG7.EFIRE

LIGHTINGA FIRE.Allcookingfiresshouldbemadeinside
thecharcoaltrayontopof the wiregrate,whilethetrayis
in placeinsidethesmokercabinet.Donotmovea charcoal

traythatcontainsalit fire.Donotmovea smokerthat _ ..........._

containsalit fire. /

Alwaysusea drippan/ashguard(NOTINCLUDED)placed /z ....... _...... _..

underneaththe Smokertoprotectthesurfacebeneaththe

fallingashes,embersanddrippings.Placeathinlayerof
waterin drippan/ashguardto helpextinguishfallingashes

smokerfromheatdamageand/ordiscolorationandtocatch _ _/l_s _ _.. _
andembers. _._

Removedomelidandupperbodyportionsofthe

!

smoker, rT _ _%_ _t__-

t') Placeasmallamountofcharcoalina pileonthe middle _-_b! __
f-- ofthecharcoaltray,alwaysusehighqualitycharcoal. _

r_Light thecharcoalusinganelectricstarter,achimney _J" _.._ • .(.-_._

starterorcharcoallighterfluid,be carefulandfollowthe ___.u._ --.

manufacturersinstructions. _-_____ -.

A Carefullylightthecharcoalandallowit toburnuntil _ -,_

Thiswillallowanycharcoallightingfluidtoburnoff.At

"1"coveredwithlightash priorto reassemblingsmoker. _\_-_--_' i__i//

thispointflavoringwoodcanbeaddedtothefire.

AIIowcharcoalto burndownso thatthefireisnot hot

whenassemblingthe unit.Placeemptywaterbowl
insidesmokerbodyonthe lowersupportbrackets.
Positionwaterbowlso rim isrestingsecurelyonallthree
supportbrackets.

Carefully,fillwaterbowlwithwarmwateror marinadeto

1"belowtherim.Afull panholds3 quartsof waterand
willlastforapproximately3-4hours.Do notoverfillor
allowwaterto overflowfromwaterbowl.( U.S.quarts)

7 At thisp°int thesm°kersh°uld bepreparedf°r c°°king ___ C_ /-_

PROTIPS:
, Wedo notrecommendtheuseof

charcoallighterfluid.Ifyouchoose
tousecharcoallighterfluid,only
usecharcoallighterfluidapproved
forlightingcharcoal.Carefullyread
instructionson the charcoallighter
fluidandcharcoalpriorto use.

, Donotuseself-startingcharcoal.

Useonlyhighgradeplaincharcoal
orcharcoal/woodmixture.

, Donotusegasoline,keroseneor

alcoholforlightingcharcoal.Use
ofanyoftheseorsimilarproducts
cancausean explosionpossibly
leadingtoseverebodilyinjury.

, Neveraddcharcoallightingfluidto

hotor evenwarmcharcoal.

, Duringgrilling,greasefrommeat

maydripintothecharcoaland
causea greasefire.If thisshould
happen,replacedomelidto

suffocatethe flame.Donotuse
watertoextinguishgreasefires.

, Usecautionsinceflamescan

flare-upwhenfreshair suddenly
comesincontactwithfire.

, Whenopeningthedomelid, keep

hands,faceand bodysafefrom
hotsteamandflameflare-ups.
Removethedomelid bytilting
ittowardyou to allowheatand
steamtoescapeawayfromyour

face.

needtoaddfreshfuelto the fire. Factorsthateffect

MAINTAININGTHEFIRE.Whenslowcookingyouwill __L.\" "U'_!_

cookingtemperature,environmentalconditions;wind,air
temperatureandlengthofcookingtime.Tomaintainan
eventemperaturefollowthesesteps.

theamountof fuelyouwill usewhilesmokinginclude:

hotso protectyourhandswithgrillingglovesor ....--........

1 OpentheI°westaccessd°°r The d°°r willbeextremely_ /_J "''__S

mitts.

Addfuelintothecharcoaltraywitha pairof longhandled

cookingtongs.Addsmallamountsoffuelto remainat
anevenandlowtemperature,necessaryto slowcook.

CIoseandfastenthelowestaccessdoor.Protectyour

handswithgrillingglovesor mitts.

Monitorthetemperaturetogaugetheaffectofthe

amountof fuelyoujust added.

USECAUTIONAND WEAR
PROTECTIVEGLOVESWHEN
HANDLINGOR ADJUSTING
ANYPARTOF THEGRILL.
ALWAYSASSUMETHEGRILL
ANDITSCOMPONENTSARE
VERYHOT.

7

PROTIPS:
. Drywoodburnshotterthan

charcoalsoyoumaywantto
increasetherationof woodto

charcoaltoincreasethecooking
temperature.Hardwoodsuchas
oak,hickory,mesquite,fruitand

nutwoodsare anexcellentfuel
becauseoftheir burningrate.

Whenusingwoodas fuel,make
surethe woodisseasonedand

dry.Donotuse resinouswood
suchas pineasitwillproduceand
unpleasanttaste.

OPERATIONSMOKING

PROTIPS:
, Brushpoultryandnaturallylean

meatswithcookingoil, butteror
margarinebeforecooking.

, Meatshouldbecompletelythawed

beforecooking.

, Whencookingmorethanone

pieceof meat,thecookingtimeis
determinedby the largestsingle
piecebeingcooked.

, Themeatbastesitselfwhile

cookinginthesmoker.Nobasting
orturningis necessaryafterthe
meatisplacedonthe grill.

, Thereis verylittledifferencein

temperatureandcookingtime
betweentopandbottomgrill
levels.Whencookingdifferent
typesorcuts of meatatthesame
time,placethemeatthatrequires
theleastcookingtimeon thetop
cookinggrillsothatit maybe
easilyremovedfirst.If onlyone
cookinggrillis required,usethe
uppergrilllevelfor the bestresults.

SMOKINGTherearenumerousresourcesandrecipestobefoundinbooksandmagazinesrelatedto
slowcookingandsmoking.Likeall cuisine,thisformofcookingrequiresexperimentationandlearning
formexperience.Itwouldbeworthwhileto takenotesaboutthesuccessandfailuresof recipesand
techniquesyoutry.

Asa methodofcookinglargecutsofmeatsmokingcannotbebeat.Theseinstructionswill guide
youin settingup yourBBQProGrillforsmoking.UseCautionandwearprotectivegloveswhen
manipulatingandassemblingtheGrill.Alwaysassumethatthe grillcomponentsarehot.

Followtheoperationinstructionsfor lightinga fire(page7).Smokingisa lowheatcookingprocess

sousea smallamountofcharcoalandbuilda fireto astabletemperatureof200°F.Assemblethe
middlegrillsectionand placethewaterbowlontothebrackets.

A waterbowl(drippan)isrecommendedtocatchfat drippings.Putonetooneanda halfinchesof

waterin thewaterbowl(drippan).SeeLiquidinfusion(Page6)forseasoningideas.

Assemblethe remainderofthe grillandarrangingthepiecesof meatonthecookinggrids.Place

thelidontothe grill,rememberthemorethegrillisopenedduringthecookingprocess,thelongerit
willtaketo preparethefood.

Usecautionand wearprotectivegloveswhenworkingwithfoodaroundthebarbecuetoavoid

injury.

ARRANGINGFOODPlacefoodonthecookinggrillin asinglelayerwithspacebetweeneachpiece.
Thiswillallowsmokeandmoistheattocirculateevenlyaroundall piecesoffood.Largepieces,like
porkshoulderarelimitedbytheinsidediameterofthesmokerbody.Theseitemshouldbeplaceso
thataccesstomanipulatethemisnotdifficult.Longitemslikewholefishorsausagelinkscanbe hung

fromthehangbarlocatedunderthedomelid.Severalhanginghooksareprovidedtosecurefood
items.Oneorbothof thecookinggridsmayneedto beremovedtoaccommodatethelengthofthe
piecesoffood.

COOKINGTIMEThefactorsthateffectthecookingtimeoffoods;thesizeandthicknessofa cutof
meat,theconsistencyof thetemperatureinthecookingenvironment,theweatheroutside,alsothe
moreyouopenthedoorsor raisethelidthelongerit takes.Just toconsider,itemslikechickenwings,
sausagesor ribsmaytakeabout3-4hourswhilea largeporkshoulderfora pulledporkrecipemay
takeupto 10hoursofcookingtime.Page10showsatableofapproximatecookingtimes,timedoes
notensurefoodsafety,onlya safereadingfroma meatthermometershouldbeusedtodetermine
whenthe mealisready.

INTERNAL APPLIANCETEMPERATURE SHOULDNOT EXCEED 250°F

WHEN SMOKING FOODS

8

OPERATION /REOTGR,_UNG

DIRECTGRILLINGThedirectgrillingmethodinvolvescookingfoodon gridsdirectlyovertheflame.
Directgrillingis themostpopularmethodformostsingleservingitemssuchassteaks,chops,fish,
burgers,kebabsandvegetables.

Assemblethe grillas in illustrationB.Placecookinggridabovethecharcoaltray.Placeunitontop ofa
non-flammablepatioprotector/ashguard(NotIncluded).

Assemblethe grilla minimumof 10feetfromanystructureorcombustiblesubstance.Donot
assemblethe grillunderneathanyoverhangingstructureorvegetation.Donotuse thisgrillontopof a

combustiblesurface.

ILLUSTRATIONA

Followtheoperationinstructionsfor lightingafire(page7).Builda smallfireinthe charcoaltray using
asinglelayerof charcoalbriquettes.Whenall thepiecesofcharcoalareevenlywhiteandsmoldering
placethecookinggridontop.The Oharcoalfireshouldbeapproximately350°Ffordirectgrilling.Do
notusethelidwhiledirectgrillingwiththeunit.

PROTIPS:
, Preparefoodinadvanceto avoid

delayandtimingproblems.Ifusing
marinadeor spices,theyshould
beappliedbeforeplacingmeaton
thecookinggrid. Ifbastingwith
sauces,theyshouldbeappliedthe
last2-4minutesofgrillingto avoid
burning.

, Bringmeattoroomtemperature

justpriorto grilling.Trimexcessfat
frommeattominimizethe"flare-

ups"thatarecausedby dripping
grease.

, Pre-heatthe grillto thedesired

temperature.

, Ooatthegridswithvegetable

oroliveoil topreventfoodfrom
stickingtothegrids.

, Holdthe saltwhencookingmeats

onthegrill.The meatwillstay
juicierif thesalt isaddedafter
cooking.

, Topreventsteaksfrom"drying

out",usetongsratherthana fork
andstartwitha mediumtohigh

heatto searthemeatand seal
thejuicesin. Reducetheheatand

extendcookingtimeswhengrilling
thickercutsof meat.

, Learntotest whenthemeatis

donebytimeandfeel.Themeat
firmsupas it cooks.Whenthe

meatissoft it israre.Whenitis
firm,it iswelldone.

USECAUTIONAND WEARPROTECTIVEGLOVESWHENHANDLINGOR ADJUSTING
ANYPARTOF THEGRILL. ALWAYSASSUMETHEGRILLANDITS COMPONENTSARE

VERYHOT.

_ LACEA NON-COMBUSTIBLEASHGUARD(NOTINCLUDED)UNDERNEATHTHE UNIT

TOPROTECTTHEAREABELLOWTHEGRILLFROMFALLINGDEBRIS.

9

INTERNAL APPLIANCE
TEMPERATURE SHOULD

NOT EXCEED350°F WHEN
GRILLING FOODS.

OPERATION

COOKINGTIMEThefactorsthateffectthecookingtimeoffoods;thesizeandthicknessofa cutof
meat,theconsistencyof thetemperatureinthecookingenvironment,theweatheroutside,alsothe
moreyouopenthedoorsor raisethelidthelongerit takes.Just toconsideritemslikechickenwings,
sausagesor ribsmaytakeabout3-4hourswhilea largeporkshoulderfora pulledporkrecipemay
takeupto 10hoursofcookingtime.Belowisa tableofapproximatecookingtimes,timedoesnot
ensurefoodsafety,onlya safereadingfroma meatthermometershouldbeusedto determinewhen
themealisready.

FOODSAFETYOnlyuse internaltemperaturereadingstodeterminewhena pieceofmeatthat is
cookedandsafetoserve.Whentakingtemperaturereadingsusea meatthermometerdesignedfor
cooking.Takea readingfromthethickestportionofthemeatandtakecarenotto contactanybones
astheywill givean inaccuratetemperaturereading.Usethetablebellowasa guideforapproximate
cookingtimewhileslowcooking(smoking)foods.

APPROXIMATECOOKINGTIMESSLOWCOOKNIGTEMP200-220°F

MEAT APPROXIMATECOOKINGTIMES WELLDONE

PORKROAST 1.5HOURS/LBS 160-170°F[70-77°C]

SPARERIBS 4-5HOURS 160-170°F[70-77°C]
BEEFBRISKET 1.5HOURS/LBS 170°F[77°C]

BEEFROAST 1.5HOURS/LBS 180°F[82°C]
WHOLECHICKEN 2-3 HOURS 170°F[77°C]

WHOLEFISH 1.5-2.5HOURS MEATFLAKES

LEGLAMB 3-5HOURS 145-170°F63-77°C

COOKINGTIMEAND CLEANUP

HOURSPERPOUND iNTERNALTEMP

MEATTHERMOMETERGUIDE thermometerforbestresultsandto ensurefoodsafety
BEEF/LAMB RARE 145°F 63°C
BEEF/LAMB MEDIUM 150°F 66°C

BEEF/LAMB WELLDONE 160°F 71°C
VEAL WELLDONE 150°F 66°C

PORK WELLDONE 170°F 77°C
POULTRY WELLDONE 170°F 77°C

CLEANINGUPAlwaysallowthesmokerandallcomponentstocoolcompletelybeforehandling.
Neverleavecoalsandashesinsmokerunattended.Beforethesmokercanbeleftunattended,
remainingcoalsandashesmustbe removedfromsmoker.Usecautiontoprotectyourselfand
property.Placeremainingcoalsandashesin anoncombustiblemetalcontainerandcompletely
saturatewithwater.Allowcoalsandwatertoremainin metalcontainer24hourspriortodisposing.
Withagardenhose,completelywetsurfacebeneathandaroundthesmokerto extinguishanyashes,
coalsor emberswhichmayhavefallenduringthecookingorcleaningprocess.Extinguishedcoalsand
ashesshouldbeplaceda safedistancefromall structuresandcombustiblematerials.Coverandstore
smokerina protectedarea,outof reachof children.

Whenslowcookingwithyoursmoker,usea meat

10