Davis & Waddell DES0176 User manual

essentials
infusion smoker
DES0176
Thank you for choosing the Davis & Waddell
Smoking Infuser. To ensure proper operation and to
maintain the lifespan of your appliance, please read
these instructions carefully before use.
FEATURES
• Compact portable infusion smoker.
• Infuses a wide variety of foods with a smoky
flavour, including meat, seafood, cheese,
vegetables, salt, herbs, butter, condiments and
even cocktails.
• Includes spare flexible extender nozzle.
• No need to soak wood chips.
• Takes 4 x AA batteries.
WARNING
• For domestic use only. Not for commercial use.
• It is important to read these instructions carefully
and familiarise yourself with the product before
lighting or operating.
• Re-read instructions periodically to refresh your
memory. Retain instructions for future.
• Children should be supervised around this
appliance.
• Do not immerse smoker in water or any other
liquid.
• Allow tool to cool before cleaning and storing.
• When igniting the wood chips, ensure the
workspace has no flammable materials. Keep
flammable materials away from flame and only
use in well ventilated area.
• Do not place smoker near a hot stovetop or in
oven.
• Surfaces of smoker may become hot during use.
Take care when handling.
• Do not run smoker for longer than 30 seconds at
a time.
• Do not leave smoker unattended, when in use.
• Exercise caution when lighting smoker. Use
matches to ignite woodchips – do not use
devices such as cigarette lighters. This will cause
excessive heat that will damage the unit.
• Never operate smoker without mesh filter in place
within smoking chamber (3) – embers entering
the body of the machine will cause damage and
can also be a fire hazard.
• Do not use smoker for anything other than its
intended use.
• Do not use any accessory attachment from
another manufacturer.
• Do not ignite anything other than small
woodchips, sawdust, dried herbs, cooking spices
or teas when using smoker.
• Empty ash and burnt woodchips into a non-
flammable receptacle.
OPERATING INSTRUCTIONS
• Secure 4 x AA batteries in battery compartment
(1). Ensure that the negative ends are placed
against the springs, both at the base of the
battery compartment and against the cover of
the battery compartment. Place the cover over
the top of batteries (ensuring springs are against
negative ends) and push down to compress
springs. Slide the base into position to secure.
• Lay smoker on hard, flat surface.
• Add a pinch of woodchips to smoking chamber
(3). Woodchips can be substituted with dried
herbs or tea leaves, depending on desired flavour.
• Prepare food so it is covered or sealed inside
a bowl or dish covered by cling wrap, inside a
container with a lid, inside a snap-lock bag or
under a cloche.
• Place end of extender nozzle (7) underneath
chosen food cover. This may mean lifting corner
of cling wrap or container lid, slipping nozzle
into snap-lock bag or placing nozzle underneath
cloche lid.
• Turn smoker on by pushing fan switch (2)
downward.
• Use match to ignite woodchips.
• Smoke will be emitted from nozzle (4) or
extender nozzle(7).
• As a general rule, running smoker for 5-10
seconds will generate enough smoke to
eectively infuse food. Do not run smoker for
more than 30 seconds at a time.
• Turn smoker o by pushing fan switch (2)
upward.
• Remove nozzle from food cover and re-seal to
contain smoke.
• Allow food to infuse for approximately 2 minutes,
or until desired flavour is achieved.
Smoking
chamber (3)
Fan switch (2)
Body (6) Head (5)
Extender
nozzle (7)
Nozzle (4)
Battery
compartment (1)
Negative ends
against springs
Negative ends
against springs
Slide base into
position
Push down cover to
compress springs

essentials
infusion smoker
DES0176
Thank you for choosing the Davis & Waddell
Smoking Infuser. To ensure proper operation and to
maintain the lifespan of your appliance, please read
these instructions carefully before use.
FEATURES
• Compact portable infusion smoker.
• Infuses a wide variety of foods with a smoky
flavour, including meat, seafood, cheese,
vegetables, salt, herbs, butter, condiments and
even cocktails.
• Includes spare flexible extender nozzle.
• No need to soak wood chips.
• Takes 4 x AA batteries.
WARNING
• For domestic use only. Not for commercial use.
• It is important to read these instructions carefully
and familiarise yourself with the product before
lighting or operating.
• Re-read instructions periodically to refresh your
memory. Retain instructions for future.
• Children should be supervised around this
appliance.
• Do not immerse smoker in water or any other
liquid.
• Allow tool to cool before cleaning and storing.
• When igniting the wood chips, ensure the
workspace has no flammable materials. Keep
flammable materials away from flame and only
use in well ventilated area.
• Do not place smoker near a hot stovetop or in
oven.
• Surfaces of smoker may become hot during use.
Take care when handling.
• Do not run smoker for longer than 30 seconds at
a time.
• Do not leave smoker unattended, when in use.
• Exercise caution when lighting smoker. Use
matches to ignite woodchips – do not use
devices such as cigarette lighters. This will cause
excessive heat that will damage the unit.
• Never operate smoker without mesh filter in place
within smoking chamber (3) – embers entering
the body of the machine will cause damage and
can also be a fire hazard.
• Do not use smoker for anything other than its
intended use.
• Do not use any accessory attachment from
another manufacturer.
• Do not ignite anything other than small
woodchips, sawdust, dried herbs, cooking spices
or teas when using smoker.
• Empty ash and burnt woodchips into a non-
flammable receptacle.
OPERATING INSTRUCTIONS
• Secure 4 x AA batteries in battery compartment
(1). Ensure that the negative ends are placed
against the springs, both at the base of the
battery compartment and against the cover of
the battery compartment. Place the cover over
the top of batteries (ensuring springs are against
negative ends) and push down to compress
springs. Slide the base into position to secure.
• Lay smoker on hard, flat surface.
• Add a pinch of woodchips to smoking chamber
(3). Woodchips can be substituted with dried
herbs or tea leaves, depending on desired flavour.
• Prepare food so it is covered or sealed inside
a bowl or dish covered by cling wrap, inside a
container with a lid, inside a snap-lock bag or
under a cloche.
• Place end of extender nozzle (7) underneath
chosen food cover. This may mean lifting corner
of cling wrap or container lid, slipping nozzle
into snap-lock bag or placing nozzle underneath
cloche lid.
• Turn smoker on by pushing fan switch (2)
downward.
• Use match to ignite woodchips.
• Smoke will be emitted from nozzle (4) or
extender nozzle(7).
• As a general rule, running smoker for 5-10
seconds will generate enough smoke to
eectively infuse food. Do not run smoker for
more than 30 seconds at a time.
• Turn smoker o by pushing fan switch (2)
upward.
• Remove nozzle from food cover and re-seal to
contain smoke.
• Allow food to infuse for approximately 2 minutes,
or until desired flavour is achieved.
Smoking
chamber (3)
Fan switch (2)
Body (6) Head (5)
Extender
nozzle (7)
Nozzle (4)
Battery
compartment (1)
Negative ends
against springs
Negative ends
against springs
Slide base into
position
Push down cover to
compress springs

CARE INSTRUCTIONS
• Do not clean smoker until it has cooled.
• Dispose of ash and burnt woodchips in a non-
flammable receptacle.
• Once cooled, clean body of smoker with a
damp cloth.
• Do not immerse smoker in water or other liquids.
• For a thorough clean, remove the nozzle (4) and
disconnect the head (5) from the body (6). The
head, including smoking chamber, can be washed
with warm water and mild detergent. Allow to
air dry.
• Storage: Ensure smoker is dry before storing.
RECIPES
Smoked Brie
Ingredients:
• 1 wheel brie
• 2 sprigs thyme
Method:
1. Pre-heat oven to 120°C.
2. Place brie in a brie baker.
3. Pull apart thyme springs and push into top of brie.
4. Bake for 10 minutes.
5. Remove brie from oven and place under a cloche.
Run smoker for 5 seconds and re-seal cloche for
2 minutes.
6. Serve with crusty bread and quince paste.
Smoked Aioli
Ingredients:
• 2 garlic cloves, crushed
• 1 tsp sea salt
• 2 eggs, yolk only
• 1 cup extra virgin olive oil
• 1 tbsp lemon juice
• 2 tsp wholegrain mustard
• 1 tbsp water
Method:
1. Process garlic, salt and egg yolks in a food
processor until well-combined.
2. Keeping food processor running, slowly add oil to
form a thick mayonnaise.
3. Transfer to a bowl and stir in lemon juice, mustard
and water.
4. Cover bowl with cling wrap and insert smoker
nozzle. Run smoker for 5 seconds and re-seal
cling wrap for 2 minutes.
5. Serve as a side to hot chips or with a barbecued
steak sandwich.
Smoked Butter
Ingredients:
• 100g good quality unsalted butter
• Zest of 1 lime
• 50g red chilli, deseeded and finely chopped
• 2 tbsp coriander, chopped
Method:
1. Allow butter to sit at room temperature for 1 hour,
or until soft.
2. In a bowl, beat butter with a metal spoon until
soft and creamy.
3. Beat in zest, chilli and coriander.
4. Cover bowl with cling wrap. Run smoker for 5
seconds and re-seal cling wrap for 2 minutes.
5. Tip butter onto a square of baking paper. Roll
butter into a sausage shape and twist ends to
seal.
6. Allow butter to re-set in fridge, serve with
Mexican grilled corn.
Smoked Old Fashioned Cocktail
Ingredients:
• 60ml bourbon
• 3 dashes bitters
• 1 cube sugar
• 1 large ice cube
• 1 slice orange
• Club soda
Method:
1. Place the sugar cube in an Old Fashioned glass.
2. Wet it down with 2 or 3 dashes of bitters, and a
quick splash of club soda.
3. Crush sugar with a muddler, rotating the glass so
that the sugar and bitters line the base and sides.
4. Add ice cube.
5. Add bourbon.
6. Stir quickly and garnish with an orange slice.
7. Place glass under cloche. Run smoker for 5
seconds and then cover with cloche for 2
minutes.
CONTACT
Albi Imports
87 Chifley Drive, Preston, Victoria 3072
E: [e-mail]
P: [phone]

CARE INSTRUCTIONS
• Do not clean smoker until it has cooled.
• Dispose of ash and burnt woodchips in a non-
flammable receptacle.
• Once cooled, clean body of smoker with a
damp cloth.
• Do not immerse smoker in water or other liquids.
• For a thorough clean, remove the nozzle (4) and
disconnect the head (5) from the body (6). The
head, including smoking chamber, can be washed
with warm water and mild detergent. Allow to
air dry.
• Storage: Ensure smoker is dry before storing.
RECIPES
Smoked Brie
Ingredients:
• 1 wheel brie
• 2 sprigs thyme
Method:
1. Pre-heat oven to 120°C.
2. Place brie in a brie baker.
3. Pull apart thyme springs and push into top of brie.
4. Bake for 10 minutes.
5. Remove brie from oven and place under a cloche.
Run smoker for 5 seconds and re-seal cloche for
2 minutes.
6. Serve with crusty bread and quince paste.
Smoked Aioli
Ingredients:
• 2 garlic cloves, crushed
• 1 tsp sea salt
• 2 eggs, yolk only
• 1 cup extra virgin olive oil
• 1 tbsp lemon juice
• 2 tsp wholegrain mustard
• 1 tbsp water
Method:
1. Process garlic, salt and egg yolks in a food
processor until well-combined.
2. Keeping food processor running, slowly add oil to
form a thick mayonnaise.
3. Transfer to a bowl and stir in lemon juice, mustard
and water.
4. Cover bowl with cling wrap and insert smoker
nozzle. Run smoker for 5 seconds and re-seal
cling wrap for 2 minutes.
5. Serve as a side to hot chips or with a barbecued
steak sandwich.
Smoked Butter
Ingredients:
• 100g good quality unsalted butter
• Zest of 1 lime
• 50g red chilli, deseeded and finely chopped
• 2 tbsp coriander, chopped
Method:
1. Allow butter to sit at room temperature for 1 hour,
or until soft.
2. In a bowl, beat butter with a metal spoon until
soft and creamy.
3. Beat in zest, chilli and coriander.
4. Cover bowl with cling wrap. Run smoker for 5
seconds and re-seal cling wrap for 2 minutes.
5. Tip butter onto a square of baking paper. Roll
butter into a sausage shape and twist ends to
seal.
6. Allow butter to re-set in fridge, serve with
Mexican grilled corn.
Smoked Old Fashioned Cocktail
Ingredients:
• 60ml bourbon
• 3 dashes bitters
• 1 cube sugar
• 1 large ice cube
• 1 slice orange
• Club soda
Method:
1. Place the sugar cube in an Old Fashioned glass.
2. Wet it down with 2 or 3 dashes of bitters, and a
quick splash of club soda.
3. Crush sugar with a muddler, rotating the glass so
that the sugar and bitters line the base and sides.
4. Add ice cube.
5. Add bourbon.
6. Stir quickly and garnish with an orange slice.
7. Place glass under cloche. Run smoker for 5
seconds and then cover with cloche for 2
minutes.
CONTACT
Albi Imports
87 Chifley Drive, Preston, Victoria 3072
E: [email protected]om.au
P: [phone]