Master Forge CBS24032L User manual

ITEM#5506289
CHARCOAL VERTICAL SMOKER
MODEL#CBS24032L
ATTACH YOUR RECEIPT HERE
Serial Number Purchase Date
Questions, problems, missing parts? Before returning to your retailer, call our customer
service department at 800-963-0211, 8 a.m. - 8 p.m., EST, Monday - Sunday. You could
also contact us at [email protected].
WARNING
• Improper installation, adjustment,
alteration, service or maintenance can
cause injury or property damage.
• Read the installation, operation, and
maintenance instructions thoroughly
before installing or servicing this
equipment.
• Failure to follow these instructions
could result in fire, explosion or burn
hazard which could cause property
damage, personal injury, or death.
• This instruction manual contains
important information necessary for the
proper assembly and safe use of the
appliance.
• Read and follow all warnings and
instructions before assembling and
using the appliance.
• Follow all warnings and instructions
when using the appliance.
• Keep this manual for future reference.
DANGER
• Never operate this appliance unattended.
• If a fire should occur, keep away from the
appliance and immediately call your fire
department. Do not attempt to extinguish an oil
or a grease fire with water.
DANGER
• Burning wood chips gives off carbon
monoxide, which has no odor and can
cause death.
• DO NOT burn wood chips inside
homes, vehicles, tents, garages or any
enclosed areas. Use only outdoors
where it is well ventilated.
WARNING
OUTDOOR USE ONLY.
CBS24032L-RA-ES-OM-F101
Español p.26
MASTER FORGE and logo design are trademarks or
registered trademarks of LF, LLC. All rights reserved.
WARNING:
This product can expose you to
chemicals including carbon monoxide and
soot, which are known to the State of California
to cause cancer and birth defects or other
reproductive harm. For more information go to
www.P65Warnings.ca.gov.
VR23003
1

WThis smoker is for outdoor use only, and shall
not be used in a building, garage or any other
enclosed area.
WFor residential use only. This smoker is NOT for
commercial use.
WNever use charcoal that has been pre-treated
with lighter fluid. Use only a high grade plain
charcoal, charcoal/wood mixture, lump charcoal
or cooking wood. The conversion to or attempted
use of any other fuel source in this smoker is
dangerous and will void your warranty.
WThis smoker is not intended for and should
never be used as a heater. TOXIC fumes can
accumulate and cause asphyxiation.
WDo not use smoker for indoor cooking. Toxic
carbon monoxide fumes can accumulate and
cause asphyxiation.
WThis smoker is safety certified for use in the
United States and Canada only. Do not modify
for use in any other location. Modification
will result in a safety hazard and will void the
warranty.
WDo NOT operate, light or use this appliance
within ten (10) feet (3.05 m) of walls, structures
or buildings. Do not use this appliance under any
type of overhang or roof.
WApartment Dwellers: Check with management to
learn the requirements and fire codes for using
a smoker in your apartment complex. If allowed,
use outside on the ground floor with a ten (10)
foot (3.05 m) clearance from any structure. Do
not use on or under balconies.
WDo not use gasoline, kerosene or alcohol for
lighting.
WDo not use in an explosive atmosphere. Keep
smoker area free and clear from combustible
materials, gasoline and other flammable vapors
and liquids.
WDo not store or use gasoline or other flammable
liquids or vapors within 25 feet (7.62 m) of this
appliance.
WDo not alter smoker in any manner. Any altering
will void your warranty.
WDo not use the smoker unless it is
COMPLETELY assembled and all parts are
securely fastened and tightened.
WThis smoker should be thoroughly cleaned and
inspected on a regular basis.
WUse only manufacturer’s factory authorized
parts. The use of any part that is not factory
authorized can be dangerous and will void your
warranty.
WDo not use this appliance without reading
“Operating Instructions” in this manual.
WDo not touch metal parts of smoker until it has
completely cooled (about 45 min.) to avoid
burns, unless you are wearing protective gear
(pot holders, gloves, BBQ mittens, etc.).
WNever touch grates (charcoal or cooking), ashes
or coals to see if they are hot.
WDo not use on wooden decks, wooden furniture
or other combustible surfaces.
WAlways place your smoker on a hard, non-
combustible level surface. An asphalt or
blacktop surface may not be acceptable for this
purpose.
WDo not use in or on boats or recreational
vehicles.
WPosition smoker so wind cannot carry ashes to
combustible surfaces.
WDo not use in high winds.
WNever lean over the smoker when lighting.
WDo not leave a lit smoker unattended. Keep
TABLE OF CONTENTS Page
Safety Information .............................................................. 2
Package Contents .............................................................. 4
Hardware Contents .............................................................. 5
Preparation .................................................................... 5
Assembly Instructions ............................................................ 6
Operating Instructions .......................................................... 13
Care and maintenance .......................................................... 23
Limited Warranty ............................................................... 24
Replacement Parts List ......................................................... 25
SAFETY INFORMATION
WDANGER: Failure to follow the dangers, warnings and cautions in this manual may result in serious
bodily injury or death, or in a fire or an explosion causing damage to property.
WWARNINGS:
2

SAFETY INFORMATION
children and pets away from smoker at all
times.
WDo not attempt to move smoker when in use.
Allow the smoker to cool (about 45 min.) before
moving or storing.
WWhen cooking, fire extinguishing materials shall
be readily accessible. In the event of an oil/
grease fire, do not attempt to extinguish with
water. Use type BC dry chemical fire extinguisher
or smother with dirt, sand or baking soda.
WAlways open smoker lid carefully and slowly
as heat and steam trapped within smoker can
severely burn you.
WDo not leave smoker unattended while preheating
or burning off food residue on high. If smoker has
not been cleaned, a grease fire can occur that
may damage the product.
WDo not place empty cooking vessels on the
appliance while in operation.
WUse caution when placing anything under or in
the smoker while the appliance is in operation.
Use oven mitts or gloves to protect your hands,
and avoid touching hot surfaces.
WNever add lighting fluid to hot or even warm coals
as flashback may occur causing serious injury or
damage to property.
WAlways wear protective gloves when adding fuel
(charcoal briquettes, wood or lump charcoal) to
retain desired heat level.
WDo not remove the ashes until they are
completely and fully extinguished.
WLive hot briquettes and coals can create a fire
hazard.
WAlways empty the charcoal pan and smoker after
each use.
WDo not place fuel (charcoal briquettes, wood or
lump charcoal) directly into bottom of smoker.
Place fuel only on the charcoal grid.
WDo not allow charcoal to rest on the walls of
smoker. Doing so will greatly reduce the life of the
metal and finish of your smoker.
WCheck to make sure the air vents are free of
debris and ash before using the smoker.
WMake sure charcoal pan is securely and
completely in place before using the
smoker.
WDo not move smoker while water pan contains
liquid.
WAlways use the water pan designed for this
smoker when using smoker.
WAlways use a drip pan/ash guard designed for
use with a smoker.
WUse only authorized replacement parts supplied
by manufacturer.
WAlways keep a thin layer of water in drip pan/
ash guard to extinguish any falling ashes and
embers.
WDo not allow water in water pan to completely
evaporate while smoker is in use. Check water
pan at least every 2 hours and add water if
level is low. Add water per “Adding Additional
Water” section in this manual.
WDo not remove water from water pan once food
is removed. Allow smoker to cool and water to
evaporate.
WBefore smoker can be left unattended:
WSmoker must be cool.
WRemaining coals and ashes must be carefully
removed and placed in a noncombustible metal
container and saturated with water.
WAllow saturated coals and ashes to remain
in a noncombustible container and saturated
with water for 24 hours prior to properly
disposing.
WWith a garden hose, completely wet the surface
beneath and around smoker to extinguish any
ashes, coals or embers that may have fallen
during the cooking or cleaning process.
WExtinguished coals and ashes should be
placed a safe distance from all structures and
combustible materials.
WKeep all electrical cords away from a hot
smoker.
WAlways use a meat thermometer to ensure food
is cooked to a safe temperature.
WNever cover entire cooking area with aluminum
foil.
WUse protective gloves when assembling this
product.
WDo not force parts together as this can result in
personal injury or damage to the product.
WUse caution when lifting or moving cooled
smoker to prevent strains and back injuries.
WDeath, serious injury or damage to property
may occur if the above is not followed
exactly.
WNever cover entire cooking area with aluminum
foil. Laying the foil on the grates can restrict the
intended air flow inside the grill, create barriers
to the proper flow of grease to the catch
pan,which sets the stage for lots of it to build
up on the bottom tray, which in turn, builds
the potential for grease fires and flare ups.
Use protective gloves when assembling this
product.
WDo NOT force parts together as this can result
in personal injury or damage to the product.
WDo NOT touch air vent or air vent handle until
grill has completely cooled, unless you are
wearing protective gear.
3

PACKAGE CONTENTS
A
G
H
J
J
E
C
F
N
O
P
Q
RS
T
M
B
K
L
D
I
4

Part Description Quantity
A Lid Handle 1
B Temperature Gauge 1
C Smoke Stack 1
D Lid 1
E Meat Hook 6
F Rib Rack 1
G Cooking Grid 3
H Chicken Rack 1
I Cooking Grid Support 6
J Side Handle 2
K Upper Smoker Body 1
Part Description Quantity
L Door 1
M Middle Smoker Body 1
N Water Pan 1
O Water Pan Support 3
P Lock 3
Q Charcoal Pan 1
R Bottom Bowl 1
S Air Damper 3
T Leg 3
M4 x 10
Screw
Qty:8
ø6.5 x ø18
Washer
Qty:12
M5 x 12
Screw
Qty:26
M5 x 12
Step Screw
Qty:6
AA FF
BB CC DD EE
GG
#2 Philips Head
Screwdriver (included)
Qty:1
Before beginning assembly of product, make sure all parts are present. Compare parts with package
contents list and hardware contents list. If any part is missing or damaged, do not attempt to assemble the
product.
Estimated assembly time: 25 minutes by one people.
Tools required for assembly: Philips screwdriver (included).
PACKAGE CONTENTS
HARDWARE CONTENTS
Preparation
M4
Wing Nut
Qty:8
M5
Wing Nut
Qty:20
* Pre-assembled
5

Step 1: Attach Temperature Gauge
Remove pre-assembled wing nut and washer from
temperature gauge (B). Attach temperature gauge
(B) to lid (D) using the pre-assembled washer and
wing nut.
Step 2: Attach Lid Handle
Attach lid handle (A) to lid (D) using two M5x12
screws (BB) and two Ø6.5xØ18 washers (FF).
Hardware Used
B
D
D
1
2
A
ASSEMBLY INSTRUCTIONS
Ø6.5xØ18
Washer
FF x 2
M5x12
Screw
BB x 2
First
Second
6

Step 3: Attach Smoker Stack
Firstly, remove smoker stack top, pre-assembled nut
and spring from smoker stack.
Secondly, attach smoker stack (C) onto the lid (D)
using two M5x12 screws (BB) and two M5 wing nuts
(EE).
Finally, attach smoker stack top onto smoker stack (C)
using the pre-assembled nut and spring.
Hardware Used
Step 4: Attach Side Handles
Attach side handles (J) to upper smoker body (K)
using four M5x12 screws (BB) and four Ø6.5xØ18
washers (FF).
Hardware Used
K
3
4
C
D
J
J
ASSEMBLY INSTRUCTIONS
First
Second
Third
M5
Wing Nut
EE x 2
M5x12
Screw
BB x 2
Ø6.5xØ18
Washer
FF x 4
M5x12
Screw
BB x 4
7

ASSEMBLY INSTRUCTIONS
Step 5: Attach Door
Attach the door (L) to the upper smoker body (K)
using two M4x10 screws (AA) and two M4 wing
nuts(DD).
NOTE: Please ensure the door hinge is attached to
the inside of the smoker body.
Hardware Used
Step 6: Attach Cooking Grid Supports
Attach the cooking grid supports (I) to upper smoker
body (K) using six M5x12 screws (BB) and six M5
wing nuts (EE).
Hardware Used
K
K
5
6
L
I
II
I
I
I
M4x10
Screw
AA x 2
M4
Wing Nut
DD x 2 Lock Open
M5
Wing Nut
EE x 6
M5x12
Screw
BB x 6
8

ASSEMBLY INSTRUCTIONS
Step 7: Attach Water Pan Support
Attach water pan supports (O) to upper smoker
body (K) using three M5x12 screws (BB) and three
M5 wing nuts (EE).
NOTE: Don't fasten the screws too tightly.
Hardware Used
Step 8: Attach Middle Smoker Body
Align the middle smoker body (M) and upper
smoker body (K), then attach the middle
smoker body (M) to upper smoker body (K)
using three M5x12 screws (BB) and three
M5 wing nuts (EE).
NOTE: Tighten all screws in this step.
Hardware Used
O
O
O
7
8
K
K
M
M5
Wing Nut
EE x 3
M5
Wing Nut
EE x 3
M5x12
Screw
BB x 3
M5x12
Screw
BB x 3
First
Second
9

ASSEMBLY INSTRUCTIONS
M5x12
Screw
BB x 6
10
S
S
R
S
Step 9: Attach Legs
Attach legs (T) onto the bottom bowl (R) using six
M5x12 screws (BB) and six Ø6.5xØ18 washers (FF).
Hardware Used
Step 10: Attach Air Dampers
Attach air dampers (S) onto the bottom bowl (R)
using six M5x12 step screws (CC) and six M5 wing
nuts (EE).
Hardware Used
9R
T TT
M5
Wing Nut
EE x 6
M5x12
Step Screw
CC x 6
Ø6.5xØ18
Washer
FF x 6
10

Step 11: Attach Lock
Attach locks (P) onto the bottom bowl (R) using six
M4x10 screws (AA) and six M4 wing nuts (DD).
Hardware Used
11
Step 12: Insert Charcoal Pan
Insert the charcoal pan (Q) into the bottom
bowl (R).
12
P
P
P
Q
R
R
ASSEMBLY INSTRUCTIONS
M4x10
Screw
AA x 6
M4
Wing Nut
DD x 6
11

Step 13: Place Smoker Body Assembly
Place smoker body assembly onto the bottom
bowl (R).
13
ASSEMBLY INSTRUCTIONS
Step 14: Insert Water Pan, Cooking Grids and
Place Lid
Insert the water pan (N) and cooking grids (G)
into smoker body assembly.
Place the lid (D) onto smoker body assembly.
14
R
G
D
G
G
N
12

This appliance is designed for use only with quality
charcoal briquettes, lump charcoal and cooking wood.
WCAUTION: Never use charcoal that
has been pre-treated with lighter uid.
Use only a high grade plain charcoal,
charcoal/wood mixture, lump charcoal
or cooking wood.
WCAUTION:Always place your smoker on
a hard, non-combustible, level surface.
An asphalt or blacktop surface may not
be acceptable for this purpose.
WCAUTION:Do not use on wooden decks,
wooden furniture or other combustible
surfaces.
WCAUTION:Position smoker so wind can not carry ashes to combustible surfaces.
WCAUTION:Position smoker to prevent smoke from entering house through open doors or
windows.
WCAUTION:Do not use in high winds.
First Use
1. Make sure all labels, packaging and protective lms have been removed from the smoker.
2. Remove manufacturing oils before cooking on this smoker for the rst time:
a. Light smoker per “Lighting Instructions” section in this manual.
b. Operate smoker for at least 2 hours with the lid closed. This will “heat clean” the internal parts and dissipate odors.
c. Do not touch the exterior of the smoker or open the lid during this process.
d. After the 2 hours, follow “Smoking Instructions” section in this manual.
3. Apply a protective coat:
a. Remove water pan and charcoal pan from smoker.
b. Apply a light coat of vegetable oil or vegetable oil spray to all interior surfaces of smoker.
WCAUTION:Do not apply vegetable oil to charcoal grid or charcoal pan.
Lighting Instructions
CAUTION:Do not apply vegetable oil to charcoal grid or charcoal pan.
WCAUTION:Check to make sure the air vents are free of debris and ash before using the
smoker.Before each use check smoker for any damaged or loose parts. Tighten any loose
parts and replace any damaged parts before using smoker.
WCAUTION:Make sure charcoal pan is empty and securely and completely in place before using
the smoker.
OPERATING INSTRUCTIONS
To lock the smoker:
Close the lid. Slide the lock forward till the sides of the
lock cover the lid and bottom bowl. See Figure.1a.
To unlock the smoker:
Slide the lock backwards till the lock stops or both
sides of the lock are free from the lid and bottom bowl.
See Figure.1b.
WCAUTION: All transporting and storage
should be done when smoker is cool
and with the fuel supply removed.
WCAUTION: Always lock smoker before
transporting.
To unlock the door:
Rotate handle counterclockwise. See Figure.2a.
To lock the door:
Rotate handle clockwise. See Figure.2b.
Figure.1a
Figure.1b
Figure.2a
Figure.2b
13

OPERATING INSTRUCTIONS (CONTINUED)
1. Remove lid, cooking grids, and water pan. Set aside.
2. Make sure charcoal pan is empty and secure.
3. Arrange charcoal briquettes or other fuel on the charcoal pan (Figure 3).
WARNING: The maximum charcoal weight of rebody to be used at once is 2.2 lbs / 1 kg.
4. Light per instructions on fuel package.
5. Allow charcoal to burn until covered with a lite ash prior to
closing door and placing lid on smoker.
Note: If using avored wood, follow instructions on avored
wood packaging.
WCAUTION:When using a liquid starter, always check charcoal pan before lighting. Fluid can
collect in the charcoal pan and could ignite, resulting in a re.
WCAUTION:Never add lighting uid to hot or even warm coals as ashback may occur causing
serious injury or damage to property.
Turning Off
1. Allow charcoal to completely extinguish itself.
WWARNING: Do NOT use water to extinguish. This can
be dangerous and cause damage.
2. Dispose of the ashes in a proper location.
Controlling Flare-ups:
WCAUTION: Do NOT use water on a grease fire. This can
cause the grease to splatter and could result in serious
burns, bodily harm or other damage.
WCAUTION: Do NOT leave grill unattended while
preheating or burning off food residue. If grill has not
been cleaned, a grease fire can occur that may damage
the product.
WWARNING: When cooking, fire extinguishing materials should be readily accessible. In the event of an oil/grease
fire, use a type BC dry chemical fire extinguisher or smother with dirt, sand or baking soda. Do NOT attempt to
extinguish with water.
Flare-ups are a part of cooking meats on a grill and add to the unique flavor of grilling.
Excessive flare-ups can over-cook your food and be dangerous.
Important: Excessive flare-ups result from the build-up of grease in the bottom of your grill.
If a grease fire occurs, close the lid until the grease burns out. Use caution when opening the lid as sudden flare-ups may
occur.
If excessive flare-ups occur, do NOT pour water onto the flames.
Minimize Flare-ups:
1. Trim excess fat from meats prior to cooking.
2. Cook high fat content meats indirectly.
3. Ensure that your grill is on a hard, level, non-combustible
surface.
Smoking Instructions
1. Light smoker per “Lighting Instructions” in this manual.
2. While wearing protective gloves, carefully place water pan on
water pan brackets. (Figure 4)
3. While wearing protective gloves, carefully fill water pan with
water or marinade to 1 in. (2.54 cm) below the water pan rim.
(Figure 5). Do not ll past “Max Fill Line”.
Note: Water pan holds 2 quarts of liquid and will last about 2 –
3 hours when smoker is in use.
4. While wearing protective gloves, carefully remove the smoker
lid. Make sure to open the lid away from you. This will allow the
steam to escape away from you.
5. While wearing protective gloves, carefully place cooking grid on
the lower cooking grid supports. (Figure 6).
6. While wearing protective gloves, carefully place food in a single
layer and evenly spaced on the lower cooking grid.
7. While wearing protective gloves, carefully place other cooking grids on upper cooking grid supports. (Figure 6).
8. While wearing protective gloves, carefully place the food in a single layer and evenly spaced on the upper cooking grids.
Figure 3
Figure 4
Figure 5
14
MAX:
1 in

9. While wearing protective gloves, carefully place lid on smoker.
10. Check water level per “Adding Additional Water” and charcoal per “Adding Additional Charcoal/Flavored Wood” section in
this page.
WCAUTION:Always use a meat thermometer to ensure food is cooked to a safe temperature.
Adding Additional Water
While using the smoker, check water level at least every 2
hours. If water is needed it can be added through top of the
smoker or through the smoker side door. See instructions below.
Note: Low water level can be detected by listening for the sound
of water sizzling.
Adding Water Option 1 - Through Top of Smoker:
Leave the upper rack in place, and use the 6 hooks provided to
hang sausage, chicken pieces, whole fish, and other items.
WOpen lid slowly as flare-up can occur when fresh air
suddenly comes in contact with the fire.
1. While wearing protective gloves, carefully remove the smoker
lid. Make sure to open the lid awayfrom you. This will allow the
steam to escape away from you.
2. Determine water level in water pan:
a. If water is needed continue to step 3.
b. If water is not needed, replace lid on smoker.
3. While wearing protective gloves and using long cooking tongs,
remove food and upper and middle cooking grid.
4. While wearing protective gloves and using long cooking tongs,
slide food over to one side of lower cooking grid.
5. Carefully pour water into water pan to 1 inch (2.54 cm) below
the water pan rim. (Figure 5). Do not overfill water pan.
WStand to side of smoker and use extreme caution while
pouring water as it may turn directly to steam.
6. Move food back to the proper location on lower cooking grid.
7. Replace upper cooking grid and food.
8. Replace lid on smoker.
Adding Water Option 2 - Through Side of Smoker:
WOpen lid slowly as flare-up can occur when fresh air suddenly comes in contact with the fire.
1. While wearing protective gloves, carefully open the smoker side door. Make sure to stand on the opposite side of door
opening. This will allow the steam to escape away from you.
2. Determine water level in water pan:
a. If water is needed continue to step 3.
b. If water is not needed, replace lid on smoker.
3. Using a funnel or a container with a spout, carefully pour water into water pan to 1 inch (2.54 cm) below the water pan rim.
(Figure 5). Do not overfill water pan.
WStand to side of smoker and use extreme caution while pouring water as it may turn directly to steam.
4. Close side door on smoker.
Adding Additional Charcoal/Flavored Wood
WCAUTION: Open lid slowly as flare-up can occur when fresh air suddenly comes in contact with the fire.
WCAUTION: Never use charcoal that has been pre-treated with lighter fluid. Use only a high grade plain charcoal,
charcoal/wood mixture, lump charcoal or cooking wood.
WWARNING: Never add lighting fluid to hot or even warm coals as flashback may occur causing serious injury or
damage to property
1. While wearing protective gloves, carefully remove the smoker lid. Make sure to open the lid away from you. This will allow
the steam to escape away from you.
2. While wearing protective gloves, carefully open smoker door. Make sure to open the door away from you. This will allow
the steam to escape away from you.
3. While wearing protective gloves and using long cooking tongs, lightly brush off ashes from hot coals.
4. While wearing protective gloves and using long cooking tongs, carefully add more charcoal onto charcoal grid, through the
door. Once the new charcoal is burning strong, close the door and replace the lid on smoker.
OPERATING INSTRUCTIONS (CONTINUED)
15
Figure 6

OPERATING INSTRUCTIONS (CONTINUED)
Cooking Accessories
Meat Hooks:
Leave the upper rack in place, and
use the 6 hooks provided to hang
sausage, chicken pieces, whole fish,
and other items.
Rib Rack:
Your smoker includes a rib rack that
can be used in place of the cooking
grids. Maximize the space in your
smoker by keeping ribs upright.
Holds ribs, chicken halves, potatoes
and corn vertically to triple cooking
capacity. Allows smoke, steam and
heat to penetrate food evenly.
Chicken Rack
Remove the middle cooking grid
and use the chicken rack provided.
This rack holds chicken, corninsh
hen, duck or turkey upright and are
ideal for smoking poultry. The rack
allows the meat to cook from the
inside as well as from the outside.
This speeds up cooking time, seals
in flavorful juices and promotes even
browning of skin. It’s a lower fat way
to cook poultry because excess fat
drips off the meat.
Used as Portable Charcoal Grill
Your smoker can also function as a portable grill when you remove
the middle grill body and grates, etc..Simply keep the bottom bowl/
charcoal pan and one cooking grid for a versatile grilling experi-
ence as Firgure 8.
1. Remove lid and upper cooking grid.
2. Unlock the middle grill body assembly. Set aside.
3. Remove the water pan. Set aside.
NOTE: All steps should be done when smoker is cool and with the
fuel supply removed.
WARNING: The maximum charcoal weight of rebody to be
used at once is 2.2 lbs / 1 kg.
Smoking Recipes
Cooking with a MEAT THERMOMETER ensures food is fully
cooked. Insert thermometer into the thickest part of the meat, not touching bone, and allow 1 to 1 1/2 minutes to register tem-
perature.
USDA Safe Minimal Temperature is 165F for chicken / poultry.
USDA Safe Minimal Temperature is 145°F for Beef, Pork, Veal & Lamb (Steaks, chops, roasts).
Figure 7
Meat Hooks Rib Rack Chicken Rack
Figure 8
16

OPERATING INSTRUCTIONS(CONTINUED)
“CERTIFIED” PORK BUTT
A great pork butt recipe perfect for beginners and pitmasters alike. This slow smoked pork butt recipe is great shredded
and piled high with coleslaw for a sandwich or eaten on it’s own straight out of the pan!
Ingredients: Preparing the Meat: Cooking Directions:
2 Pork Butts
(6-10 lbs.
each)
Apple juice
Your
favorite rub/
seasoning
Mustard
1. Remove the pork butt from the
plastic wrap & pat dry using a
paper towel.
Tip: Choose a pork butt with a full fat
cap. This helps the meat while it’s
smoking for a long period of time.
2. Trim the excess fat that is loose
and pulls up easily. Score the
fat cap 1/8 to 1/4-inch-deep
diagonally, spaced out 1/2 to 1
inch apart.
Tip: Scoring the meat allows the
seasoning and smoke to penetrate
into the pork butt.
3. Fill the marinade injector with
apple juice and inject into the
top and sides of the meat.
4. Spread a coating of mustard
using a basting brush all over
the pork butt.
Tip: This allows the rub to stick to
the pork butt.
5. Generously season the pork butt
on all sides with your favorite
rub.
6. Tip: After seasoning, wrap in
Saran Wrap and store in the
refrigerator overnight or 8-10
hours. This allows the rubs to
penetrate and apple juice to
tenderize the pork butt.
1. Ignite charcoal and preheat the smoker to 225°F.
2. Add boiling water to the drip pan and place under the grill grate.
Tip: This will add moisture for the cook and collect the drippings .
3. Smoke the pork butts for 2 hours per pound at 225°F, until the
meat reaches an internal temperature of 160°F.
Tip: Maintain a 225°F temperature, check fire hourly or when
needed. Also spritz with apple juice every time you add fuel to
your fire. Spritzing adds moisture and flavor. It prevents the pork
butt from drying out and helps to create the bark. Monitor the
temperature using a folding probe thermometer and/ or remote
thermometer.
4. Remove the pork butts from the smoker and double wrap in foil.
Before closing the wrap, add 1 Cup of apple juice and 1 stick of
butter for each pork butt, more seasoning and BBQ sauce, to
taste.
5. Place back in the smoker and cook until the pork butt reaches
an internal temperature of 199°F, then remove from the smoker.
Tip: Wrap pork butt in a large towel and place in a cooler or just
set to the side for a minimum of 1-2 hours for resting. This allows
the meat to cook down and stop cooking and is a major key in the
process.
6. After resting, remove the towel and foil. Pull apart the pork
using two forks or meat claws.
7. Make pulled pork sandwiches and endless pulled pork dishes.
Enjoy!
BRISKET
The brisket recipe is a traditional take on the smoked classic, promising tender, smoky results.
Ingredients: Instructions:
10 ½ lb. beef brisket
½ Cup paprika
¼ Cup packed light brown sugar
3 Tbsp. salt
3 Tbsp. coarse black pepper
3 Tbsp. Chili powder
Apple juice
Water
1. Using a sharp knife, trim the fat from the brisket leaving an even, thin
layer on the top..
2. In a medium bowl, combine paprika, light brown sugar, Chili powder,
salt and pepper and mix well to make rub seasoning. Using your
hands, or a shaker, generously apply rub all over.
3. Wrap the brisket in plastic wrap and refrigerate for at least 12 hours.
4. When setting up the grill, add wood chips/chunks to charcoal and add
Smokin’ Stone with an aluminum pan on top. Pour apple juice and
water into the pan, about halfway full. Place a temperature probe at
grate level and heat grill to 220°F.
5. Place brisket on grates, fat side up, and allow to smoke for 5 hours.
After 5 hours, wrap the brisket in butcher paper and return to grill at
220°F. Brisket is done when the internal temperature reaches 195°F.
Allow the brisket to rest for 1 hour.
6. Slice, serve and enjoy!
SMOKED MAC AND CHEESE
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OPERATING INSTRUCTIONS(CONTINUED)
An all-time family favorite, this Smoked Mac & Cheese recipe elevates stovetop or oven baked mac & cheese with flavors
sure to keep your smoker fired up.
Ingredients: Instructions:
1 Package of Elbow Macaroni
½ Stick of Butter
¼ Cup of All Purpose Flour
1 Cup of Heavy Cream
1 Cup of Milk
2 Cups of Cheddar Cheese
(Shredded)
1 Cup of Gouda Cheese
(Shredded)
1 Cup of Colby Jack Cheese
(Shredded)
½ Cup of Cream Cheese
2 Tbsp of Black Pepper
1 Tsp of Cayenne Pepper
1 Large Cast Iron Skillet
1. Boil elbow macaroni according to package instructions for al dente.
2. Preheat the smoker to 225°F using a fruity hardwood like apple or cherry in the Side
Fire Box.
Tip: If your grill does not have the Side Fire Box attachment, easily turn it into a smoker
by arranging coals / wood opposite of where you place the mac and cheese pan. If you
place the pan on the right side of the grates, simply place wood on the right side for an
indirect cooking experience.
3. Heat the cast iron skillet over medium heat, then melt butter and whisk in flour.
4. While continuing to whisk, add milk and heavy cream bringing to a boil.
5. Reduce to low-medium heat and whisk in cream cheese until smooth.
6. Whisk in the rest of the cheeses continuing to stir until melted and smooth
7. Turn off the heat then stir in macaroni noodles until thoroughly mixed with cheese
sauce
8. Place the entire skillet in the smoker and cook for 1-2 hours until desired doneness.
Keep in longer for more smoky flavor.
9. Serve hot.
SMOKED CHICKEN PARTS AND HALVES
Instructions:
1. Rinse pieces in cold water and pat dry with paper towels.
2. Brush each piece with Olive Oil and season to taste with salt and pepper.
3. Brown pieces directly above coals with lid open and grill on high or medium heat for
several minutes.
4. Then place pieces on cooking grate in indirect cooking area.
5. With the grill on low heat, cook with lid down for 55 to 60 minutes or until done. Do
not use Olive Oil or salt and pepper if using marinade.
SMOKED TURKEY
Instructions:
1. Empty cavity rinse and pat dry with paper towel.
2. Tuck wing tips under the back and tie legs together.
3. Place in center of cooking grate directly above foil drip pan of water.
4. Smoke for 12 minutes per pound. Allow several extra minutes per pound if stuffed to allow for expansion.
5. Use a meat thermometer for best results (190°F internal).
SMOKED BAKED HAM
You can smoke fully cooked canned ham or smoked and cured whole ham or shank or butt portion.
Ingredients: Instructions:
1 cup of Light Brown Sugar,
firmly packed
1/2 cup Orange Juice
1/2 cup Honey
1. Combine sugar, juice and honey. Let glaze sit for at least 4 hours.
2. Remove rind and score fat diagonally to give a diamond effect.
3. Insert a whole clove into the center of every diamond.
4. Place ham with fat side up in center of cooking grate. Close lid.
5. About 9 minutes per pound is suggested for fully cooked hams. Smoked or cured
ham, which is not fully cooked, should be cooked to an internal temperature of 160°F.
6. Baste with ham glaze 3 or 4 times during last 30 minutes of cooking time.
7. Garnish with pineapple rings about 15 minutes before end of cooking time.
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OPERATING INSTRUCTIONS(CONTINUED)
3-2-1 RIBS
The 3-2-1 rib method might be something you have seen thrown around on social media. It’s a popular technique for
smoking ribs that are tender, juicy, and come clean off the bone. Simple and easy to follow, this is a surefire way to
guarantee your ribs are finger lickin’ good. The 3-2-1 Method is a process that involves smoking the
ribs for three hours, wrapping them in foil and braising for two hours, and the smoking unwrapped for one hour. This
not only helps the ribs cook faster, it ensures an even smoke ring, and more tender meat.
Ingredients: Instructions:
4 Racks of Ribs
2 Cups of Apple Cider,
2 Additional Cups
in Spray Bottle
8 Tbsp of Salted Butter
1 Cup of Favorite BBQ
Sauce
1 Cup Dark Brown
Sugar
Char-Griller Rib Rub
4 Tbsp Honey
1. Prepare your Offset Smoker for smoking by starting half a chimney starter of charcoal and
adding it to the Side Fire Box. Alternatively, prepare your grill for the indirect method with
coals arranged opposite where you plan to place the ribs.
Tip: Add about half a chimney of unlit charcoal to the Side Fire Box close to the barrel before
adding the lit charcoal next to it. The lit charcoal will gradually light the unlit charcoal to help
maintain temperature for longer.
2. Add three to four chunks of Apple Wood and close the lid.
3. Allow the grill to heat up to about 200°F.
4. Remove the membrane from the ribs.
Tip: Start at the narrower end of the rack, carefully work a paring knife under the membrane to
get it started, and remove the membrane using a paper towel.
5. Liberally season both sides of the ribs with Rib Rub.
6. Open the grill and raise the adjustable fire grate to the top level. This ensures even smoke
distribution.
7. Place a drip pan(s) full of water under the grates and on top of the fire grate in the main
barrel.
8. Place ribs bone side down on the grates, close the lid and allow to smoke for three hours.
Tip: Place the exposed bone side of the rib rack towards the Side Fire Box to get the meat to pull
away from the bone better. If using the indirect method, place ribs opposite the coals.
9. Periodically check the temperature to ensure it is holding steady at 200°F. If you have to add
charcoal, only add lit charcoal.
10. Every 30 minutes, spray the ribs with Apple Cider and move the rib rack that is closest to
the Side Fire Box to the side of the grill that is furthest from the Side Fire Box and move the
other rib racks closer to the Side Fire Box to accommodate. Repeat the spray and rotate
method every 30 minutes.
11. Remove ribs from the grill after three hours.
12. Tear off a large sheet of heavy-duty aluminum foil. (One for each rack of ribs.)
13. Place one rack of ribs bone side up on each piece of aluminum foil.
14. Coat the bone side of ribs with brown sugar, honey, and four pats of butter.
15. Pour over ½ cup of apple cider.
16. Fully crimp the edges of the foil together to cover the ribs.
17. Fully crimp the edges of the foil together to cover the ribs.
18. Repeat with the other three racks of ribs.
19. Transfer ribs back to the smoker and increase the temperature to 225°F.
20. Do this by opening the dampers a little more and adding another half a chimney of lit
charcoal if needed.
21. Allow ribs to braise for two hours.
22. Continue to rotate the ribs as outlined in step 8b to ensure that all of the racks get time close
and far away from the fire.
23. Remove the ribs from the grill and foil. Place back on the grill bone side down.
24. Brush ribs with your favorite BBQ sauce and cook for one hour at 225°F.
25. Remove and enjoy!
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OPERATING INSTRUCTIONS(CONTINUED)
SMOKED VENISON WITH BACON
You can smoke fully cooked canned ham or smoked and cured whole ham or shank or butt portion.
Ingredients: Instructions:
Venison Marinade
1 cup Balsamic or Red Wine Vinegar
1 cup Olive Oil
2 oz. Worcestershire
½ oz. Tabasco
2 Tbsp. Seasoning Salt
1-2 Chopped Jalapeños
3 oz. Soy Sauce
Bacon Marinade
2 oz. Red Wine Vinegar
2 oz. Worcestershire 4 dashes Tabasco
1. Place leg of venison in a container and marinate for 2-4 days, turning daily.
2. Leave bacon to marinate overnight.
3. Remove leg from refrigerator at least an hour before cooking.
4. Season generously with seasoned salt and coarse ground black pepper.
5. Wrap 1 lb. bacon over the top of the leg, and smoke 20-25 minutes per
pound, or until tender.
6. Do not overcook.
Marinades
CHICKEN MARINADE
Ingredients: Instructions:
½ Cup Soy Sauce
¼ Cup Olive Oil
¼ Cup Red Wine Vinegar
1 Tsp Oregano
½ Tsp Sweet Basil
½ Tsp Garlic Powder with
Parsley
¼ Tsp Pepper
1. Pour over chicken pieces in non-metal dish.
2. Cover and refrigerate overnight, turning occasionally. Use marinade to baste chicken
while cooking.
MEAT MARINADE:(FOR STEAKS, CHOPS, AND BURGERS)
Ingredients: Instructions:
¼ Cup Soy Sauce
2 Large Onions
2 Garlic Cloves, crushed
2 Tsp Salt
2 Tsp Paprika
1 Tsp Fresh Ground Pepper
1. Combine ingredients in an electric blender, cover, and process at high speed 1
minute or until mixture is very smooth.
2. Allow meat to stand in marinade at room temperature for 2 hours or refrigerate up to
24 hours in a covered dish.
3. Bring meat to room temperature before cooking.
SHISH KABOB MARINADE
Ingredients: Instructions:
1 Cup Soy Sauce
½ Cup Brown Sugar
½ Cup White Vinegar
½ Cup Pineapple Juice
2 Tsp Salt
½ Tsp Garlic Powder
1. Mix all ingredients together.
2. Marinate beef in mixture a minimum of 4 hours.
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