BBQ 126.15883800 User manual

17iNCHCHARCOAL
MODELNO. 126.1 GRILL
TOOLSREQUIREDTO
ASSEMBLETHiSGRILL
, AdjustableWrench
, Phillipsscrewdriver
NotIncluded
L
THIS INSTRUCTIONMANUALCONTAINS IMPORTANTINFORMATIONNECESSARYFORTHE PROPER
ASSEMBLY AND SAFEUSE OFTHE APPLIANCE. READAND FOLLOWALL WARNINGSAND
iNSTRUCTiONSBEFOREASSEMBLING AND USINGTHE APPLIANCE. FOLLOWALL WARNINGSAND
iNSTRUCTiONSWHEN USINGTHE APPLIANCE. KEEPTHiS MANUALFORFUTURE REFERENCE.
Call usfirst ifyou have any problems with this product. We can help you with questions aboutassembly and grill operation or if there are
damaged or missing parts when you unpack this unit. Pleasecall before returningto thestore.
1-800-265-2150 8:30AM- 5:00PM EST MONDAY- FRIDAY

TABLEOFCONTENTS
SAFETYINSTRUCTIONS 4
FEATURES
COOKINGTECHNIQUES
OPERATION
LIGHTINGA FIRE
SMOKING
DIRECTGRILLING
COOKINGTIMEANDCLEANUP
7
8
9
10
RECIPES 11-13
MAINTENANCE 14
ASSEMBLYINSTRUCTIONS 18-27
EXPLODEDVIEW/PARTSBREAKDOWN 28-29
ONE YEAR FULL WARRANTY
If this product fails due to a defect in materialor workmanship within one year
fromthe dateof purchase,call 1-800-4-MY-HOME®to arrangefor free repair(or
replacementif repairproves impossible.)
This warranty includes partrust-through, but excludes part paint lossor surface
rusting, which are conditionsthat can bethe resultof normaluse, accidentor
improper maintenance.This warrantyis void if this productis ever usedfor
commercialor rentalpurposes.Thiswarranty givesyou specific legalrights,and you
may haveother rightswhich vary from state to state.
Sears, Roebuckand Co., Hoffman Estates,IL 60179
3

SAFETYiNSTRUCTiONS
YournewBBQPROcharcoal
smoker,isa safe,convenient
appliancewhenassembledand
usedproperly.However,aswith
allcharcoalfireproducts,certain
safeguardsmustbeobserved.
Failuretofollowthesesafeguards
mayresultindamageor injury.Ifyou
havequestionsconcerningassembly
oroperation,consultyourdealer,or
ourdirectcustomerservicelineat
1-800-265-2150
INSTALLATION
IntheU.S.A.and Canada,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.Donotcutor removethe
groundingprongfromtheplug.
3.Keeptheelectricalsupplycord
andawayfromanyheatedsurface
FORYOURSAFETY I
o THISAPPLIANCEISFOR OUTDOORUSEONLY,DO NOT
OPERATEINGARAGE,SHED,BALCONYOR OTHERSUCH
ENCLOSEDAREAS.
NEVEROPERATETHISAPPLIANCEUNATTENDED.
NEVEROPERATETHISAPPLIANCEWITHIN10FT(SM)
OFANYSTRUCTURE,COMBUSTIBLEMATERIALOR GAS
CYLINDER.
NEVEROPERATETHISAPPLIANCEWITHIN25FT(7.5M)OF
ANYFLAMMABLELIQUID.
NEVERSTOREFLAMMABLEMATERIALSUNDERNEATHTHIS
APPLIANCE.
ONLYINSTALLSMOKERONA HARDLEVEL,
NONCOMBUSTIBLESURFACE.
THISAPPLIANCEISNOT INTENDEDTO BEINSTALLEDIN,
ORON, RECREATIONALVEHICLESAND/ORBOATS.
DONOTRESTRICTTHE FLOWOFAIRTO THIS APPLIANCE.
NEVERMOVESMOKERWHILEINUSE.
DONOTMOVESMOKERWHENWATERBOWLCONTAINS
HOTLIQUIDS.
SPECIALCAREMUSTBETAKENTO KEEPYOUNG
CHILDRENAWAYFROMHEATEDSURFACES.
THISAPPLIANCEISNOT INTENDEDFORCOMMERCIALUSE.
®
®
®
®
®
4

I
HANGINGHOOKS:Thereare sixS-hooksincluded•Thesehooks
areusefulforhangingfoodfromthehangingbarbellowthedome•
Thesehookshelpwithcookingoffoodslikesausage,wholefish ,_
andchicken-wings•Removetheuppermostcookinggridtomake [. I _ .f,_.>.-_-_=_.
roomforhanginglargefooditems. _ -"----------d_ _ _ .
¢)COOKiNG GRIDS:Thecookinggridsare 17inchesin diameter• l__. '_ _\
Thegridscanbelocatedattwopositionsonedirectlyabovethe _g_ -- _ ..... \ _
waterbowlandonebellowthedomelid.Gridsrestontopofthree _ (_\_
supportbrackets• _ ...._:
t_ WATERBOWL:Thefunctionofthewaterbowlisto keepthe __-_ _,
cookingenvironmentmoistandtoaddflavorstothefoods.Flavor X-;_.-_:_::_;;¢:;_;_;_
isaddedbytwoactions•Firstistheadditionofjuice,beeror wine ;;C";_";_%-_c-:__;-C__%;
..... --_--_>_ _._- L :;y / /-"-.
tothewaterbowl.Thesecondisfalhngfat dnppmgscollectedin --->--_ _ 7 "_
thewaterbowl•Liquidandfat arevaporizedandcirculatedin the ____, _ {:_J
smokerseasoningthefood•Alwaysfillthewaterbowlhalfway __ _ !0 /
whileyoucontinuetocook.beforeyoubegincookingandmaintainthelevelmthewaterbowl ( ____ ._.._._ "//_
A.CHARCOALTRAY:Whenmakingafire, briquettesshouldbe ....._ /'_
-r placedon topofthewiregrateinsidethecharcoaltray Soaked ,_ 'i_#--..
• _ ___ ,_ _ ,._
woodchipsor woodchunkscanbe addedstraightintothefirefor _ ___ _ j---._
moresmokeandflavor, j_J___. _ _ _
sectionsofthesmokerwhiletheyarein useor storage. _!............
_:_TEMPERATUREGAUGE:Thein lidthermometerreadsupto _ _:::_,_- z_-'--_.. _
IJ7OO°F. /
7ACCESS DOORS:Twoconvenientaccessdoorsareusefulfor: / //
i refuelingthecharcoaltrayand refillingthewaterbowl,aswellas / //
checkingon foodon thelowergrids. / //
VENTPOSiTiON:Therearethreeadjustableventson the / / /
smokercabinet,oneventontopandtwoonthebottom,opposite _ / ///
eachother•Eachventadjuststocontrolcookingtemperature• _ i_ y
Openingtheventsincreasesairflowandoxygensupplytothe _
fire,increasingcombustionandtemperature•Closingtheventswill
restrictairflowanddecreasethetemperature•Itisgoodpracticeto
leavethetopventonequarteropento allowconvectioncurrents•
Whenadjustingtheventsduringcookingusean ovenmittasthe
ventwillbe HOT.
_. PLACEA NON-COMBUSTIBLEASHGUARD(NOTINCLUDED)
,f | '_ UNDERNEATHTHE UNITTOPROTECTTHEAREABELLOWTHE
GRILLFROMFALLINGDEBRIS.
5

COOKINGTECHNIQUES
PROTIPS:
Preparationisimportantso,these
aresomehelpfulstepsto setup
theareaaroundyoursmokerfora
successfulcookout.
Preparefoodinadvancetoavoid
delayandtimingproblems.If
usingmarinadeor spices,they
shouldbe appliedbeforeplacing
meaton thecookinggrid.
Organizetheareaaround
thesmokertoincludeforks,
tongs,ovenmitts,saucesand
seasonings,toallowyouto stay
inthevicinitywhilecooking.
Leaveexcessfat onthemeat
tomaximizetheflavorofslow
cookedfoods.
Toavoidtheproblemoffood
stickingto thecookinggrids,coat
thegridswithvegetableoil or
non-stickspraybeforeusing.
Woodchipsshouldbesoaked
accordingtomanufacturer's
instructionspriortostartingthe
smoker.
Vegetablesare bestdonein
aluminumfoilwithenough
moisturetocreatesteam.
Oookingtimeforvegetableswill
besimilarto bakingorsteaming
ontheelectricrange.
SMOKERCOOKING.Smokercookingorslowcookingisa moretimeconsumingformofbarbecue
thatproducesexcellentresultswithregardstoflavor.Slowcookedmeatsbecometenderandfullof
moistrichflavorfromtheprocessofsmokeand liquidinfusion.Themaincharacteristicsofthisstyleof
cookingare lowtemperaturesoverextendedperiodsoftime,woodsmokegeneratedfromhardwood
chipsanda moistcookingenvironmentcreatedbysteamfromthewaterbowl.
TYPESOFFOOD.Slowsmokercookingisusefulanddeliciousforalltypesof meats.Pork,beef,
poultry,fishandlambareallexcellentmeatstocookintheBBQPROsmoker.Asa generalguide,lean
meatswillneedmoreliquidtokeepthemmoistandtenderoverthelongcookingprocess.Whilemeats
higherinfat willselfbasteduringcooking.Sincetheslowcookingprocessuseslowheat,cooking
timesaremuchlongerthana barbecuegrill.Anyguidelinesforcookingtimeshouldbe understood
tobeonlyapproximateandthesafetyofmeatsshouldbedeterminedbya thermometerreadingof
internaltemperature.
WOODCHIPSANDWOODSMOKE.Differenthardwoodssuchas Mesquite,Hickory,Oak,Maple
andAppleareavailableassmokingchipsintendedforusein barbecuesandsmokers.It isbesttouse
woodchipsthathavebeenpreparedforsmokingastheyaresafeforconsumption.Youdonotwant
tousemostsoftwoods(Pine,Spruce)becausethesecontainlotsofsapandwillimparta badtasteto
foods.
Directions:Preparewoodchipsaccordingto themanufacturer'sinstructions.Usuallychipsshould
besoakedin waterfor30minutespriortouse.Thepurposeistogeneratesmokeoveranextended
period,thewetwoodwilldo thisratherthanquicklyburningintheheatofthefire.Forthe31818K
modelsmokeryouwillplacewoodchipsdirectlyontothecharcoaltray,inwiththeburningcharcoal
orto thesidewheretheywillbeheatedto producesmoke.Whileyouarecookingifyouneedto add
additionalwoodchips,addsmallamountsofwoodsoyoudo notextinguishthefire.Whenadding
freshwoodusecautionand protectyourhandswithglovesandwitha longhandledtongstoplacethe
woodchipsintothecharcoaltray.
LIQUIDINFUSION.Theadditionofliquidisessentialto keepingfoodsmoistandtenderduringthe
slowcookingprocess.Thewaterbowlshouldbefilledhalfwaywith liquid.Theliquiditselfcanbewater
ora desiredflavorlikefruitjuice,beer,wine,vinegar,saucesthatare50percentwateranda varietyof
spicescanbeadded.Maintainthelevelofthewaterbowlthroughoutthecookingprocess.
A lowwaterlevelcanbe detectedbylisteningforthesoundofwatersizzling.Watercanbe added
tothewaterbowlthroughthetopofsmokerorsidedoor.Usecautionandwearprotectivegearon
youhandsassumeall partsofthesmokerwillbehot. Standbackandcarefullyaddwaterusinga
funnelor a containerwithaspout.Fillwaterbowlto 1"belowtherim.Pourslowlytoavoidsplashingor
overfilling.
6

OPERATIONI_/GHT/NG7.EFIRE
LIGHTINGA FIRE.Allcookingfiresshouldbemadeinside
thecharcoaltrayontopofthewiregrate,whilethetrayis
in placeinsidethesmokercabinet.Donotmovea charcoal
traythatcontainsalit fire.Donotmovea smokerthat _ ..........._
containsa litfire. /
Alwaysusea drippan/ashguard(NOTINCLUDED)placed /z ....... _...... _..
underneaththeSmokertoprotectthesurfacebeneaththe
smokerfromheatdamageand/ordiscolorationandtocatch _ _/l_s _ _.. _
fallingashes,embersanddrippings.Placea thinlayerof
waterin drippan/ashguardto helpextinguishfallingashes
andembers. _._
Removedomelidandupperbodyportionsofthe
!smoker, rT _ _%_ _t__-
t') Placeasmallamountofcharcoalin a pileonthemiddle _-_b! __
f-- ofthecharcoaltray,alwaysusehighqualitycharcoal. _
r_Light thecharcoalusinganelectricstarter,a chimney _J" _.._ • .(.-_._
starteror charcoallighterfluid,be carefulandfollowthe ___.u._ --.
manufacturersinstructions. _-_____ -.
A Carefullylightthecharcoalandallowittoburnuntil _ -,_
"1"coveredwithlightashpriortoreassemblingsmoker. _\_-_--_' i__i//
Thiswillallowanycharcoallightingfluidtoburnoff.At
thispointflavoringwoodcanbeaddedtothefire.
AIIowcharcoalto burndownsothatthefireisnothot
whenassemblingtheunit.Placeemptywaterbowl
insidesmokerbodyonthelowersupportbrackets.
Positionwaterbowlsorimis restingsecurelyon allthree
supportbrackets.
Carefully,fillwaterbowlwithwarmwateror marinadeto
1" belowtherim.Afullpanholds3 quartsofwaterand
willlastforapproximately3-4hours.Donotoverfillor
allowwatertooverflowfromwaterbowl.( U.S.quarts)
7 Atthisp°int thesm°kersh°uldbepreparedf°r c°°king ___ C_ /-_
MAINTAININGTHEFIRE.Whenslowcookingyouwill __L.\" "U'_!_
needtoaddfreshfueltothefire. Factorsthateffect
theamountoffuelyouwillusewhilesmokinginclude:
cookingtemperature,environmentalconditions;wind,air
temperatureandlengthofcookingtime.Tomaintainan
eventemperaturefollowthesesteps.
1 OpentheI°westaccessd°°r Thed°°r willbeextremely_ /_J "''__S
hotso protectyourhandswith grillingglovesor ....--........
mitts.
Addfuelintothecharcoaltraywitha pairof longhandled
cookingtongs.Addsmallamountsoffueltoremainat
anevenandlowtemperature,necessarytoslowcook.
CIoseandfastenthelowestaccessdoor.Protectyour
handswithgrillingglovesor mitts.
Monitorthetemperaturetogaugetheaffectofthe
amountof fuelyoujust added.
USECAUTIONAND WEAR
PROTECTIVEGLOVESWHEN
HANDLINGORADJUSTING
ANYPARTOFTHEGRILL.
ALWAYSASSUMETHEGRILL
ANDITSCOMPONENTSARE
VERYHOT.
7
PROTIPS:
, Wedo notrecommendtheuseof
charcoallighterfluid. Ifyouchoose
tousecharcoallighterfluid,only
usecharcoallighterfluidapproved
forlightingcharcoal.Carefullyread
instructionson thecharcoallighter
fluidandcharcoalpriortouse.
, 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
suffocatetheflame.Donotuse
watertoextinguishgreasefires.
, Usecautionsinceflamescan
flare-upwhenfreshair suddenly
comesin contactwithfire.
, Whenopeningthedomelid,keep
hands,faceand bodysafefrom
hotsteamandflameflare-ups.
Removethedomelid bytilting
ittowardyoutoallowheatand
steamtoescapeawayfromyour
face.
PROTIPS:
. Drywoodburnshotterthan
charcoalsoyoumaywantto
increasetherationof woodto
charcoaltoincreasethecooking
temperature.Hardwoodsuchas
oak,hickory,mesquite,fruitand
nutwoodsare anexcellentfuel
becauseoftheirburningrate.
Whenusingwoodasfuel,make
surethewoodisseasonedand
dry.Donotuseresinouswood
suchas pineasitwillproduceand
unpleasanttaste.

OPERATIONSMOKING
PROTIPS:
, Brushpoultryand naturallylean
meatswithcookingoil,butteror
margarinebeforecooking.
, Meatshouldbecompletelythawed
beforecooking.
, Whencookingmorethanone
pieceofmeat,thecookingtimeis
determinedbythelargestsingle
piecebeingcooked.
, Themeatbastesitselfwhile
cookinginthesmoker.Nobasting
orturningisnecessaryafterthe
meatisplacedonthegrill.
, Thereisverylittledifferencein
temperatureandcookingtime
betweentopandbottomgrill
levels.Whencookingdifferent
typesorcutsofmeatatthesame
time,placethemeatthatrequires
theleastcookingtimeon thetop
cookinggrillsothatit maybe
easilyremovedfirst.If onlyone
cookinggrillis required,usethe
uppergrilllevelforthebestresults.
SMOKINGTherearenumerousresourcesandrecipestobefoundin booksandmagazinesrelatedto
slowcookingandsmoking.Likeall cuisine,thisformofcookingrequiresexperimentationandlearning
formexperience.Itwouldbeworthwhileto takenotesaboutthesuccessandfailuresofrecipesand
techniquesyoutry.
Asa methodofcookinglargecutsofmeatsmokingcannotbebeat.Theseinstructionswillguide
youin settingup yourBBQProGrillforsmoking.UseCautionandwearprotectivegloveswhen
manipulatingandassemblingtheGrill.Alwaysassumethatthegrillcomponentsarehot.
Followtheoperationinstructionsforlightinga fire(page7).Smokingisa lowheatcookingprocess
sousea smallamountofcharcoalandbuilda fireto a stabletemperatureof200°F.Assemblethe
middlegrillsectionand placethewaterbowlontothebrackets.
A waterbowl(drippan)isrecommendedtocatchfat drippings.Putonetooneanda halfinchesof
waterin thewaterbowl(drippan).SeeLiquidinfusion(Page6)forseasoningideas.
Assembletheremainderofthegrillandarrangingthepiecesof meatonthecookinggrids.Place
thelidontothegrill,rememberthemorethegrillisopenedduringthecookingprocess,thelongerit
willtaketo preparethefood.
Usecautionand wearprotectivegloveswhenworkingwithfoodaroundthebarbecuetoavoid
injury.
ARRANGINGFOODPlacefoodonthecookinggrillin a singlelayerwithspacebetweeneachpiece.
Thiswillallowsmokeandmoistheattocirculateevenlyaroundall piecesoffood.Largepieces,like
porkshoulderarelimitedbytheinsidediameterofthesmokerbody.Theseitemshouldbe placeso
thataccesstomanipulatethemisnotdifficult.Longitemslikewholefishor sausagelinkscanbe hung
fromthehangbarlocatedunderthedomelid.Severalhanginghooksareprovidedtosecurefood
items.Oneorbothof thecookinggridsmayneedto beremovedtoaccommodatethelengthofthe
piecesoffood.
COOKINGTIMEThefactorsthateffectthecookingtimeoffoods;thesizeandthicknessofa cut of
meat,theconsistencyof thetemperatureinthecookingenvironment,theweatheroutside,alsothe
moreyouopenthedoorsor raisethelidthelongerittakes.Justtoconsider,itemslikechickenwings,
sausagesor ribsmaytakeabout3-4hourswhilea largeporkshoulderfora pulledporkrecipemay
takeupto 10hoursofcookingtime.Page10showsa tableofapproximatecookingtimes,timedoes
notensurefoodsafety,onlya safereadingfroma meatthermometershouldbe usedtodetermine
whenthemealisready.
INTERNAL APPLIANCE TEMPERATURE SHOULD NOTEXCEED250°F
WHEN SMOKING FOODS
8

OPERATION /REOTGR,_UNG
DIRECTGRILLINGThedirectgrillingmethodinvolvescookingfoodon gridsdirectlyovertheflame.
Directgrillingisthemostpopularmethodformostsingleservingitemssuchassteaks,chops,fish,
burgers,kebabsandvegetables.
Assemblethegrillasin illustrationB.Placecookinggridabovethecharcoaltray.Placeunitontopofa
non-flammablepatioprotector/ashguard(NotIncluded).
Assemblethegrilla minimumof 10feetfromanystructureorcombustiblesubstance.Donot
assemblethegrillunderneathanyoverhangingstructureorvegetation.Donotusethisgrillontopofa
combustiblesurface.
ILLUSTRATIONA
Followtheoperationinstructionsforlightinga fire(page7).Builda smallfireinthecharcoaltray using
asinglelayerof charcoalbriquettes.Whenall thepiecesofcharcoalareevenlywhiteandsmoldering
placethecookinggridontop.TheOharcoalfireshouldbeapproximately350°Ffordirectgrilling.Do
notusethelidwhiledirectgrillingwiththeunit.
PROTIPS:
,Preparefoodinadvanceto avoid
delayandtimingproblems.Ifusing
marinadeor spices,theyshould
beappliedbeforeplacingmeaton
thecookinggrid.Ifbastingwith
sauces,theyshouldbeappliedthe
last2-4minutesofgrillingtoavoid
burning.
, Bringmeattoroomtemperature
justpriorto grilling.Trimexcessfat
frommeattominimizethe"flare-
ups"thatarecausedbydripping
grease.
, Pre-heatthegrilltothedesired
temperature.
, Ooatthegridswithvegetable
oroliveoil topreventfoodfrom
stickingtothegrids.
, Holdthesaltwhencookingmeats
onthegrill.Themeatwillstay
juicierifthesalt isaddedafter
cooking.
, Topreventsteaksfrom"drying
out",usetongsratherthana fork
andstartwitha mediumtohigh
heattosearthemeatand seal
thejuicesin.Reducetheheatand
extendcookingtimeswhengrilling
thickercutsof meat.
, Learntotestwhenthemeatis
donebytimeandfeel.Themeat
firmsupasit cooks.Whenthe
meatissoftit israre.Whenitis
firm,it iswelldone.
INTERNAL APPLIANCE
TEMPERATURE SHOULD
NOT EXCEED350°F WHEN
GRILLING FOODS.
USECAUTIONAND WEARPROTECTIVEGLOVESWHENHANDLINGORADJUSTING
ANYPARTOFTHEGRILL.ALWAYSASSUMETHEGRILLANDITS COMPONENTSARE
VERYHOT.
_ LACEA NON-COMBUSTIBLEASHGUARD(NOTINCLUDED)UNDERNEATHTHE UNIT
TOPROTECTTHEAREABELLOWTHEGRILLFROMFALLINGDEBRIS.
9

OPERATIONCOOKINGTIMEAND CLEANUP
COOKINGTIMEThefactorsthateffectthecookingtimeoffoods;thesizeandthicknessofa cut of
meat,theconsistencyof thetemperatureinthecookingenvironment,theweatheroutside,alsothe
moreyouopenthedoorsor raisethelidthelongerittakes.Justtoconsideritemslikechickenwings,
sausagesor ribsmaytakeabout3-4hourswhilea largeporkshoulderfora pulledporkrecipemay
takeupto 10hoursofcookingtime.Belowisa tableofapproximatecookingtimes,timedoesnot
ensurefoodsafety,onlya safereadingfroma meatthermometershouldbeusedtodeterminewhen
themealisready.
FOODSAFETYOnlyuseinternaltemperaturereadingstodeterminewhena pieceofmeatthat is
cookedandsafetoserve.Whentakingtemperaturereadingsusea meatthermometerdesignedfor
cooking.Takea readingfromthethickestportionofthemeatandtakecarenottocontactanybones
astheywillgivean inaccuratetemperaturereading.Usethetablebellowasa guideforapproximate
cookingtimewhileslowcooking(smoking)foods.
APPROXIMATECOOKINGTIMESSLOWCOOKNIGTEMP200-220°F
MEAT APPROXIMATECOOKINGTIMES WELLDONE
HOURSPERPOUND iNTERNALTEMP
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
Whenslowcookingwithyoursmoker,usea meat
MEATTHERMOMETERGUIDE thermometerforbestresultsandtoensurefoodsafety
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 a noncombustiblemetalcontainerandcompletely
saturatewithwater.Allowcoalsandwatertoremainin metalcontainer24 hourspriortodisposing.
Withagardenhose,completelywetsurfacebeneathandaroundthesmokertoextinguishanyashes,
coalsor emberswhichmayhavefallenduringthecookingorcleaningprocess.Extinguishedcoalsand
ashesshouldbe placeda safedistancefromall structuresandcombustiblematerials.Coverandstore
smokerin a protectedarea,outofreachof children.
10

RECIPES
SMOKEDSHREDDEDPORK BARBECUESANDWICHES
SERVES8- PREPARATIONTIME0:20
Pulledporkisa Southernclassic!Theporkshoulderiscookedlongandslow,thenshreddedand
servedwitha tangybarbecuesauce.Theporkshoulderisa lesstendercut ofmeat,whichmustbe
cookedonthesmokerforbetween5 and8 hoursor 1.5hrsper pound.
1...................... Largeporkshoulder6 lb.bone-inwithfatcoveringattached
1/2cup.............. LemonChiliHerbRub
11/2cups...........Favoritebarbecuesauce
8 large............... Crustyrolls
2cups............... Appleor hickorywoodchips
LEMONCHILIHERBRUB
1/4cup...............Sugar
1/4cup...............Koshersalt
3tablespoons......Chilipowder
1teaspoon..........Groundcumin
1teaspoon..........Driedoregano
1teaspoon..........Groundcoriander
1teaspoon..........Drymustard
1tablespoon.......Lemonzest,finelygrated
PREPAREPORK:
Sprinkletheporkshouldergenerouslywithrubandmassagein onall sides.Setasideforminimum1
hour,orovernightin therefrigeratortoallowflavorsto penetratethemeat.
PREPARESMOKER:
Soakwoodchipsin waterfora minimumofonehour,beforestartingthesmoker.Placeanevenlayer
ofsoakedchipsin thesmokerbox,andplacetheboxon thesupports.Fillwaterbowlhalfwaywith
desiredflavoringliquid.If youare usinga juiceor sodawithhighsugarcontent,mixwith50%
watertoavoidcaramelizingthesugars.Ensurethatfluidlevelismaintainedthroughoutcooking.Light
asmallfire,andclosedoor.
SMOKEPORK:
Whenthesmokerhasreached200°F-220°F(93°O-105°O)placethepork,fat sideup,ona rackin
thecenterof thecabinet.Thecharcoalfireshouldbe monitoredcloselytomaintainconsistentheat
throughoutthewholecookingtimeTheporkwillneedtocookforapproximately1.5hrsperpound.
Theporkshouldbecheckedfordonenesswitha meatthermometertoensureinternaltemperatureof
165°F-175°F(74°C-79°C).
*Toadjustthelevelofsmokeflavorinthemeat,varytheamountofwoodchipsusedthroughoutthe
cookingtime.Meatwillbesotenderthat itcanbe shredded,or pulledwitha fork!
SERVE:
Letporksitfor 15minutes,coveredwithfoil.Shredor cuttheporkandmixwithyourfavoritewarmed
sauce.Serveiton crustybuns.
11