9
Operating Instructions
Leveling your Smoker:
Make sure your smoker is on a at, even surface to ensure that the water in your water pan remains level to maintain
even heat. Optional leveling legs are available, if needed, to use:
• You’ll need a small level and 1 1/8 hand wrench (open end, socket or adjustable).
• Adjust the casters until the level indicates that each side of your smoker is at a level position. It is important to check
each side and not just the front of your smoker. Leveling legs are an add-on option.
Seasoning your smoker: Seasoning the racks will help prevent any initial rusting.
Start by pulling a rack half way out. Using a non-stick spray start seasoning the racks moving from the back to the
front of the rack until you’re close to the outside of the cook chamber. Push the rack in and season the rest of the
rack. Although the cooking spray doesn’t damage the paint trying not to get any on the outside of the smoker will
minimize clean up.
Repeat on the other rack.
We also suggest you season the interior of the smoker and cook chamber door.
Filling up your water pan:
Make sure the drainage valve on the back of the smoker is in the closed position and the valve to the water oat box
is in the open position. Attach the garden hose to your smoker and the oat valve in the water will automatically cut off
the water supply when the water pan reaches the desired level. To ensure that no debris gets into the oat box let the
hose run for a few minutes before attaching it. You can set the water levels in the pan from approx. 1 ½ to 2 ½ inches
by adjusting the top of your oat box. Placing the screws in the top notch will result in approx. 1 ½ inches of water.
Screws in the middle notch will result in approx. 2 inches. Placing the screws in the bottom notch will result in approx.
2 1/2 inches of water in the water pan.
To ensure that there is no debris gets into the oat box let the hose run for a few minutes before
This smoker cannot be used without water in the pan. DO NOT open the drain valve while the smoker is in
operation or while burning wood or hot coals are still in rebox.
Now let the H20 technology do the rest.
We recommend that you use the sight glass periodically to check that water levels are still adequate.
If there is water in the bottom then your levels are all set.
Starting your re:
Start by fully opening the chimneys and side dampers. There are several ways you can opt to start the re; such as,
charcoal, fatwood, a chimney starter or even lighter uid. There is no wrong way to re up your smoker, it’s up to you
and your comfort and condence in your technique.
We here at Myron Mixon Smokers prefer using charcoal to start our res.
Once the re has started, increase your temperatures using your fuel source of choice. If the temperature goes
beyond your desired cooking temperatures, gradually begin to close the side dampers to the rebox to bring the
temperature down.
Shutting your re down:
If you have the time we recommend you let your re burn out by keeping the dampers wide open to burn clean. If you
are pressed for time you can choke your re by closing the dampers on the side doors. To accelerate it even more
you can choke your chimney dampers as well.
