BBQ Guru SHOTGUN BBQ SMOKER User manual

SHOTGUN BBQ SMOKER
USER MANUAL
SHOTGUN BBQ SMOKER OVEN
The BBQ Guru
359 Ivyland Road • Warminster, PA 18974 • 1-800-288-4878 • www.bbqguru.com

Congratulations and thank you for purchasing the Shotgun BBQ Smoker! With the proper care and
suggested use provided in this guide, this product will provide years of dependable service.
OVERVIEW:
The Shotgun BBQ Smoker’s insulated, double wall construction makes it fuel-efcient, provid-
ing long burn times with low charcoal consumption. A stainless steel catering pan is included to
be used as a removable water/drip pan, allowing the Shotgun BBQ Smoker to be used as a water
smoker, dry smoker, grill, roasting oven, or warming oven. It includes three 13” x 22” shelves with a
capacity to hold four. The Shotgun BBQ Smoker was designed for use with a BBQ Guru power draft
control system. To purchase one, visit us online at www.bbqguru.com.
GENERAL INSTRUCTIONS AND WARNING:
READ AND UNDERSTAND THIS USER GUIDE COMPLETELY BEFORE INSTALLING OR USING THIS PRODUCT!
WARNING: FIRE HAZARD, BURN HAZARD!! FLAMES, SPARKS, AND LIT EMBERS CAN EXIT ANY OPENING
ON THE COOKER CAUSING FIRE!! Keep the cooker located a safe distance away from ammable
objects including buildings, walls, solvents, cars, fuel, wood piles, furniture, etc. and use caution
when opening the cooker. An ember that has fallen or is ejected from the pit can be blown by a
light wind into a garage or other structure, debris eld, woods, or grass eld and cause re. Have
a re extinguisher and water supply available near the cooker. If the cooker is used on a combus-
tible surface such as a wooden deck, place the cooker on a non ammable pad intended for this
purpose.
WARNING: SMOKE CAN COMBUST WHEN OXYGEN IS INTRODUCED AND PRODUCE SEVERE BURNS!! AL-
WAYS USE CAUTION WHEN OPENING THE COOKER.
WARNING: PIT FIRES CAN OCCUR WHEN LIQUIDS ARE SPILLED OR WHEN SURFACES INSIDE THE COOK-
ER REACH THE IGNITION TEMPERATURE OF FATS!! Never pour or toss water directly into a fat re.
Reduce the temperature by cooling the re in the rebox with a water spray. Close the cooking
chamber door and the rebox while it is steaming to smother the re. Repeat this procedure as
necessary to get the pit re under control.
NOTE: Pit res can be largely avoided if the pit is kept clean and free from fat buildup during or
between cooks. Changing drip trays during a cook cycle helps keep ammable fats in the pit to a
minimum. Keep cooking temperatures low enough to avoid ignition.
WARNING: THERE ARE HOT SURFACES ON ALL PARTS OF THE COOKER BEFORE, DURING, AND AFTER
COOKING!! Wear protective clothing when tending the pit, attempting to extinguish a re, or dump-
ing a rebox in a proper ash receptacle.
CAUTION: Fire danger is always present even in the best conditions. Continuously perform safety
precaution procedures. Be ready to call your local re company in the case of an emergency situation.
CAUTION: Never use the cooker inside a home. Deadly carbon monoxide gas may be produced as
a byproduct of incomplete combustion of carbon. Carbon monoxide is an odorless, colorless, toxic
gas. Because it is impossible to see, taste, or smell, it can be deadly before its presence is known.
At lower levels of exposure, carbon monoxide causes mild effects that are often mistaken for the
u. It burns with a violet ame.

CAUTION: Under no circumstances should this cooker be used as a source of creature comfort or
warmth, even in an emergency. It should never be used or installed near where people will be sleeping.
CAUTION: Never operate a charcoal or wood burning appliance inside a tent or a building without
proper ventilation which will include a stove pipe connection from the cooker through a wall or
roof to the outside of the structure. Fresh air must always be present and plentiful, from open win-
dows and doors. Seek the help of a professional to ensure proper safety.
CAUTION: Children should not be left unattended near the area where the smoker is being used.
Never allow children to sit, stand, climb, or crawl into the smoker at any time. Make sure the smok-
er is cool before storing in a well-ventilated area away from children.
WARRANTY:
The BBQ Guru hereby warrants to the original purchaser of this Shotgun BBQ Smoker oven, that it
will be free of defects in material and workmanship from the date of purchase when assembled
and operated in accordance with these printed instructions for one year. The BBQ Guru may re-
quire reasonable proof of the date of purchase.
Retain the sales receipt, invoice, or credit card purchase receipt. This limited warranty shall be lim-
ited to the repair or replacement of parts that, on examination, prove defective under normal use
and service. Before returning any parts, contact the factory using the contact information in this
manual and on the website, www.bbqguru.com. If The BBQ Guru conrms the defect and the com-
pany will elect to repair or replace such parts without charge. If it is required to return defective
parts, transportation charges must be prepaid. The BBQ Guru will return parts to the purchaser,
freight or postage prepaid.
This warranty does not cover any failures or operating difculties due to accident, abuse, misuse,
alteration, misapplication, vandalism, improper installation or improper maintenance or service,
or failure to perform normal and routine maintenance as set out in this owner’s manual.
Deterioration or damage due to severe weather conditions such as hail, hurricanes, earthquakes or
tornadoes, discoloration due to exposure to chemicals either directly or in the atmosphere, is not
covered by this limited warranty.
There are no other express warrants except as set forth herein, and any applicable implied warran-
ties or merchantability and tness are limited in duration to the period of coverage of this express
written limited warranty. Some regions do not allow limitation on how long an implied warranty
lasts, so this limitation may not apply. The BBQ Guru is not liable for any special, indirect or con-
sequential damages. Some regions do not allow the exclusion or limitation of incidental or conse-
quential damages, so this limitation or exclusion may not apply.
The BBQ Guru does not authorize any person or company to assume for it any other obligation or
liability in connection with the sale, installation, use, removal, return, or replacement of its equip-
ment; and no such representations are binding on The BBQ Guru. This warranty applies only to
products sold at retail
There are no user serviceable parts on this unit. This warranty is void if the unit shows evidence of
being tampered with or subjected to excessive heat, moisture, corrosion or other misuse. The BBQ
Guru shall not be responsible for any damage or losses however caused, which maybe experienced
as a result of the installation or use of this product. The BBQ Guru‘s liability for any breach of this
agreement shall not exceed the purchase price paid.

WEIGHT AND DIMENSIONS:
Weight: Approximately 200 pounds
Dimensions: 28.5”W x 44.25”H x 24.25”D
Cooking Space: Four 13” x 22” stainless shelves (4576 cubic inches)
GENERAL USES:
The Shotgun BBQ Smoker is a versatile cooking machine that can be used for the following applications:
• Cold smoking cheese, sh, etc. Jerky drying
• Slow cooked barbeque (pulled pork, brisket, ribs, etc.)
• Bread, pizza, stromboli, pastries
• Baking casseroles, beans, stews and desserts
• Roasting meats and vegetables
FEATURES:
• Inducer tube attachment on the rear panel ready to accommodate a
BBQ Guru temperature control draft fan
• High temperature painted nish
• Sturdy double wall construction
• Heavy-duty latch system on cooking chamber door and rebox door
• Air-tight doors
• Holds approximately 12-15 pounds of charcoal
• Heavy-duty stainless hinges
• Adjustable top damper
• All stainless steel interior
• 6” all terrain wheels
• Dolly handle for easy transport
• Removable water/drip pan for indirect/direct cooking methods
28 1/2" 24 1/4"
44 1/4"
2 1/4"

COOKING SET-UPS:
The Shotgun BBQ Smoker can be used with the supplied water pan for indirect, moist heat and
drip pan for indirect, dry heat. The Shotgun BBQ Smoker can also be used to cook direct for grilling
or roasting.
Water Pan: When using the stainless steel water pan, always keep water in the pan to avoid scorch-
ing and warping the pan. For easy clean-up, place a 2” deep disposable aluminum pan in the stain-
less pan and ll with hot water. When nished cooking, dispose of the aluminum pan. It is recom-
mended to keep the Shotgun BBQ Smoker under 300°F while cooking with water.
Direct Cooking: By removing the supplied stainless steel water pan, cook direct over the charcoal.
Note: The BBQ Guru control system is designed for use under 475°F and the Shotgun BBQ Smok-
er is designed for use under up to 400°F. Taking the Shotgun BBQ Smoker to temperatures higher
than recommended may result in a warped rebox. If this occurs, it will not be covered under the
limited warranty
GETTING STARTED:
1. The Shotgun BBQ Smoker should be placed on a level, heat proof, non-combustible surface.
2. Place unlit charcoal into the charcoal drawer. Use only enough for the particular cook. Light the
top of the coals with a charcoal starter with a propane torch, parafn wax starter or a handful
of charcoal lit in a charcoal chimney.
3. Connect the BBQ Guru control system to the Shotgun BBQ Smoker, clip the pit probe to one of
the cooking racks, (we recommend the top shelf on the right side), set the desired pit tempera-
ture, then close the rebox and cooking chamber doors securely. Refer to the control user’s
manual for information on setting the control.
4. Top exhaust damper settings: Slightly open top damper 1/8” for temps up to 300°F. Make very
small adjustments to tweak the air ow if necessary. Open to 1/4”-1/2” open for roasting and
baking from 300°F to 400°F. When using water in the pan it may be necessary to open the
damper more than the settings stated here.
WARNING: Never use charcoal lighter uid or charcoal impregnated with charcoal lighter uid.
Failure to follow this warning may result in re, serious injury, or death.
LIGHTING FIRE:
The Shotgun BBQ Smoker is designed to run best on charcoal fuel. The Shotgun BBQ Smoker will run
on briquette or hardwood lump charcoal. Hardwood lump is preferred. Good quality hardwood lump
charcoal will not smoke much because it has been well carbonized. The type of wood the charcoal is
made from will have an inuence on its smell when burning if not completely carbonized.
Briquette is made from many sources of woody material, llers, and binders. If briquettes are
used, they should be started well in advance of putting on the food to be cooked. This will let
strong smells dissipate.
When using a BBQ Guru control system, it is only necessary to start a small re. The Guru will bring
the oven up to temperature quickly. It is best to ll the rebox with unlit charcoal and light the top
center with your starter of choice. (wax cubes, wood re starters. propane torch etc.). You may also

use a charcoal starter to pour hot coals over the unlit coals but be careful not to start with too
much lit charcoal because it will result in the cooker going over temperature before your BBQ Guru
control has a chance to take over and control the cooker as recommended.
FOOD CAPACITY:
Holds approximately:
• 8 pork butts or
• 8 racks of St. Louis spare ribs or
• 12 racks of baby backs
• 8 small brisket ats or
• 2 whole packer briskets or
• 24 chicken halves or
• 96 chicken thighs
SUGGESTED COOKING TIPS:
RIBS: Smoke ribs at 275°F for approximately 6 hours with a water pan or indirect heat. Use one or
two chunks of smoke wood for 4 to 8 racks of ribs. Wrap ribs in foil with a liquid after 4 hours and
cook for the next 2 hours or until tender. If using a cooking rack in the top position, keep in mind
that it is slightly hotter than the rest of the shelf positions and food will get done faster in this
area of the cooker.
PORK SHOULDER/BRISKET: Pork shoulders, butts, picnics, and beef briskets can be cooked the
same way. Cook these at any temperature from 225°F to 325°F depending on the time available
and strategy being used. If using a temperature of 275°F, cook with a water pan and a few big
chunks of smoke wood (Hickory, Pecan, Cherry, etc.). These cuts of meat are usually large and
can take much more smoke than ribs and chicken. Cook on the rack for about 5 hours or until the
internal meat temperature reaches 165-175°F and then wrap in heavy duty foil with a marinade.
Cook for another 3-5 hours or until tender. Let the meat rest in its foil in a cooler or Cambro for 2-3
hours before serving.
CHICKEN: Chicken can be cooked in many different ways on the Shotgun BBQ Smoker. Direct, indi-
rect, Water is not necessary when cooking poultry. White meat should be taken to 160°F for moist
results, wings can be taken to 190°F and thighs/legs can be taken to 180-190°F.

PORK LOINS/BEEF ROAST: Lean cuts of pork and beef can be cooked at higher temperatures direct.
Pork loin is best if taken to 140-145°F internal temperature and rested.
JERKY: Set the control for 150°F and place about 2 pounds of charcoal into the rebox. Light a few
coals at the top of the charcoal pile. Place a handful of wood chips onto the charcoal pile. Barely
open the fan damper and open the exhaust damper 1/8”.
FOOD SAFETY TIPS:
Handle with care…
While raw meats and eggs are the most common sources of illness-causing microbes, fresh fruits
and vegetables can also carry organisms that cause food poisoning.
Keep raw meats and sh away from other foods, especially those that won’t be cooked. Thaw fro-
zen meats in the refrigerator, microwave oven, or under cold running water, never on a counter.
Wash all produce before it’s used, even if it looks clean. Produce that won’t be peeled, such as
strawberries or green onions, can be washed in plain water. If necessary, use a scrub brush to
remove surface dirt. Wash lettuce leaves individually. Produce that will be peeled or eaten off
the rind, such as oranges or cantaloupes, should be washed on the outside with soapy water and
rinsed well.
Use paper towels and soapy hot water to clean utensils, counter surfaces, and cutting boards im-
mediately after preparing raw meats and sh. If you use sponges, place them in the upper rack of
the dishwasher. Wash hands, faucets, and anything else that may have been touched.
Do not under cook foods…
Thorough cooking will kill most germs. To make sure foods get hot enough, check the internal
temperature by inserting a food thermometer in the thickest part.
Meats: Cook beef, pork, steaks and roasts to at least 130°F, lamb to 160°F, and poultry to 180°F for
thigh meat and 170°F for breasts. Ground beef, pork, veal, and lamb should be cooked to at least
160°F, and ground poultry to 165°F.
Seafood: Cook sh until it akes with a fork. Simmer shrimp for three to ve minutes or until the
esh turns pinkish and opaque. Steam clams and mussels for 5 to 10 minutes or until the shells
open (if they don’t, toss them out). Cook oysters until they plump, for about 5 minutes. Do not eat
raw oysters.
Eggs: Do not use homemade foods containing raw eggs, such as mayonnaise and Caesar-salad
dressing. Commercial versions are okay, since manufacturers use heat-treated eggs. Use hard-
boiled eggs within two to three days of cooking
GRILLING PRECAUTIONS:
Marinate meats in the refrigerator. If some of the marinade will be used for a dip or basting sauce,
make sure it has been boiled for at least 1 minute.

Keep vegetables or fruits intended for grilling separate from raw meats so no one will unwittingly
eat an uncooked, possibly contaminated piece of produce.
If you partially cook meat in advance to reduce grilling time, put it on the grill immediately after-
ward. To transport hamburger patties, fresh meat, or poultry to a picnic site, place the food in a
well-insulated cooler that keeps food at 40°F or lower; store food in the cooler until it’s time to
start grilling.
Do not return cooked meats to the plates that held them when they were raw.
Use a food thermometer to check temperatures of grilled meats. We recommend digital
instant-read models for convenience and accuracy.
Store foods as soon as possible…
Serve picnic foods in a shaded area, keeping cold dishes on ice, and hot foods on heating trays.
Foods will stay cold longer if you divide them into small portions (for example, prepare several
9” x 12” trays, rather than one large tray). Cold items should be kept below 40°F; hot foods should
be 140°F or higher. Do not leave food sitting out for hours; instead, serve a few trays of food as
guests arrive, so items will be quickly eaten. Replace empty trays with ones fresh from the
refrigerator, oven, or grill.
Leftovers must cool rapidly when moved to the refrigerator or freezer so microorganisms don’t
have time to multiply. To speed up cooling, divide large portions into smaller ones and store in
shallow containers. Cut meat into portions less than three inches thick.
SHELVES AND TRAYS…
The Shotgun Smoker shelves are 13” x 22” and can accommodate 1 full size or two half size steam
pans for many cooking and holding possibilities. Placing a full size steam pan in the drip pan to
act as a liner will help keep the drip pan clean and allow it to last longer. This also makes for
easier clean up at the end of a cook.
SHUTTING DOWN:
Remove all food products from the Shotgun BBQ Smoker. Set the damper on the draft fan to fully
closed or remove the draft fan and replace it with a kill plug or draft regulator plug. Close all of the
dampers. The re should die within 30 to 45 minutes. To accelerate this process, spray the charcoal
with water or remove the charcoal from the rebox and place in a reproof container and fully
extinguish with water. Never leave lit charcoal unattended.

The BBQ Guru
359 Ivyland Road, Warminster, PA 18974
1-800-288-GURU (4878) • www.bbqguru.com
Customer service: customer[email protected]
WARNING: Always empty the rebox before transporting the smoker.
CAUTION: If transporting charcoal that has been extinguished, put it in a covered and sealed metal
container other than the rebox, even though it might be wet. Never leave this unattended with
hot coals in the cooker. Place the coals in a re proof container and make sure the coals are out
before discarding.
EASY CARE FOR THE SHOTGUN BBQ SMOKER:
Very Important: Make sure there is not a build-up of grease in the bottom of the smoker. This may
result in a grease re starting inside the unit. Be sure to keep the drip pan and rebox grease free.
Standard spray degreasers, scraper tools, and hot water work best.
Cooling Down and Cleaning:
1. When nished using the smoker, remove any remaining items from the
food racks and allow the coals to nish burning.
2. Remove the drain pan and drain excess grease from it.
3. Periodically clean any residual grease that may have built up in the bottom of the
product due to the cooking process. Failing to do so may result in a grease re.
4. “Burn out” the smoker once every 2-3 months, depending on use. This is achieved by opening
the oxygen valve completely after all food is removed from the unit. This will allow the smoker
to become very hot and burn off all access grease from the racks. Once the unit cools, use a stiff
brush or a standard shop vacuum to remove any remaining debris.