Presto 06013 User manual

20
Indoor Electric Smoker
and slow cooker
• Quickly and easily smoke food right on your kitchen counter.
• Infuse foods with authentic smoked flavor.
• Digital touchpad with settings for cold smoke, hot smoke, or a combination
of both plus slow cook and keep warm.
INSTRUCTIONS
©2018 National Presto Industries, Inc. Form 4036-020C
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(Applies only in the United States)
This quality Presto®appliance is designed and built to provide many years of
satisfactory performance under normal household use. Presto pledges to the original
owner that should there be any defects in material or workmanship during the first
year after purchase, we will repair or replace it at our option. Our pledge does
not apply to damage caused by shipping. Outside the United States, this limited
warranty does not apply.
To obtain service under the warranty, call our Consumer Service Department at
1-800-877-0441. If unable to resolve the problem, you will be instructed to send
your Presto®appliance to the Presto Factory Service Department for a quality in-
spection; shipping costs will be your responsibility. When returning an appliance,
please include your name, address, phone number, and the date you purchased the
appliance, as well as a description of the problem you are encountering with the
appliance.
We want you to obtain maximum enjoyment from using this Presto®appliance
and ask that you read and follow the instructions enclosed. Failure to follow
instructions, damage caused by improper replacement parts, abuse, misuse,
disassembly, alterations, or neglect will void this pledge. This warranty gives you
specific legal rights, and you may also have other rights which vary from state
to state. This is Presto’s personal pledge to you and is being made in place of all
other express warranties.
National Presto Industries, Inc., Eau Claire, WI 54703-3703
Presto®Limited Warranty

32
This is an Listed appliance. The following important safeguards are recommended by
most portable appliance manufacturers.
IMPORTANT SAFEGUARDS
To reduce the risk of personal injury or property damage, when using electrical appliances,
basic safety precautions should always be followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs. Any accessible surface may become
hot during use. Always use pot holders or oven mitts when handling hot materials.
3. To protect against electrical shock or burns, do not immerse the smoker base, cord, or
plug in water or other liquid.
4. To avoid electrical shock when slow cooking, only cook in the provided cooking pot.
Never exceed the MAX fill line.
5. Close supervision is necessary when any appliance is used by or near children.
6. WARNING! Spilled food can cause serious burns. Keep appliance and cord away from
children. Never plug cord into outlet below counter or use an extension cord.
7. Do not let cord hang over edge of table or counter or touch hot surfaces.
8. Unplug from the wall outlet when not in use and before cleaning. Allow to cool before
putting on or taking off parts, and before cleaning the appliance.
9. Do not operate any appliance with a damaged cord or plug or in the event the appliance
malfunctions or has been damaged in any manner. Return the appliance to the Presto
Factory Service Department for examination, repair, or electrical or mechanical
adjustment.
10. The use of accessory attachments not recommended by the appliance manufacturer may
cause injuries. Use only genuine Presto™accessory attachments and replacement parts.
11. Intended for countertop use only.
12. Do not place on or near a hot gas or electric burner or in a heated oven.
13. Extreme caution must be used when moving any appliance containing hot oil or other
hot liquids. This appliance is not intended for deep frying.
14. Do not use outdoors.
15. Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect,
press the stop button, then remove plug from wall outlet.
16. This appliance is not intended for use by persons (including children) with reduced
physical, sensory or mental capabilities, or lack of experience and knowledge, unless
they have been given supervision or instruction concerning use of the appliance by a
person responsible for their safety.
17. Children should be supervised to ensure that they do not play with the appliance.
18. This appliance is intended to be used in household and similar applications such as:
staff kitchen areas in shops, offices, and other working environments; farm houses; by
clients in hotels, motels, and other residential type environments; and bed and breakfast
type environments.
19. The heating element surface is subject to residual heat after use.
20. Do not use the appliance for other than intended use.
SAVE THESE INSTRUCTIONS
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY.
Important Cord Information
To reduce the risk of electric shock, this appliance has a 3-prong grounded plug. If the plug
on this appliance does not fit into your outlet, contact a qualified electrician. Do not attempt
to modify the plug in any way.
A short power supply cord is provided to reduce the risk resulting from it being grabbed by
children or becoming entangled in or tripping over a longer cord. DO NOT USE WITH
AN EXTENSION CORD.
Connect the power supply cord to a 120VAC electrical outlet only.
Important Safety Information
CAUTION!
Always use the smoker in a well ventilated area to prevent smoke irritation. Place it under
a range hood vented to the outside or an open window. Do not use the unit near a smoke
alarm or smoke detector.
To prevent burns, always allow smoker to cool completely before removing charring cup
and lid, wood chips, or any grease or liquid that has accumulated in the smoker base.
To prevent the risk of fire, always soak the wood chips in water before discarding. Do not
place the smoker on or near combustible materials such as tablecloths or curtains, nor store
any materials, other than the manufacturer’s recommended accessories, in this smoker
when not in use.
This appliance is not intended to melt wax, gels, plastics, glue, or other materials for making
candles or for other hobbyist activities, or in any commercial or business application. Using
this product for purposes different from those specified in this instruction manual may cause
serious bodily injury or damage to the product.
Before First Use
Before using the Presto®Indoor Electric Smoker and slow cooker for the first time, become
familiar with the various parts (Fig. A, page 4) and read the instructions carefully.
Remove all packaging from the smoker. Wash the cover, removable slow cooking pot, and
smoking racks in warm, soapy water. Rinse and dry thoroughly. These parts can also be
cleaned in the dishwasher. Wipe the inside of the smoker base with a damp cloth.
For easier cleaning, cover the charring cup lid with aluminum foil before using the smoker.
CAUTION! To protect against electrical shock or burns, never immerse the smoker base or
power cord in water or other liquid.

54
Smoker/Slow Cooker Parts Introduction
With your new Presto®Indoor Electric Smoker and slow cooker, you’ll be able to infuse
authentic smoked flavor into meats, poultry, fish, seafood, vegetables and more. You’ll also
be able to use this appliance to slow cook foods.
The digital touchpad (Fig. C) has settings for cold smoke, hot smoke, or a combination of
both (combo smoke), as well as slow cook and keep warm. The following describes the
smoking modes and for which foods they work best.
Hot smoke cooks and smokes food at the same time, which makes this setting ideal
for smaller cuts of meat, poultry, fish, seafood, and vegetables.
Cold smoke adds smoke flavor, but does not cook food. Cold smoking is used for
food that is already cooked, will be cooked at a later time, or does not require cooking.
Nuts, cheese, vegetables, salt, and hard-cooked eggs can be successfully cold smoked.
Combo smoke first cold smokes and then hot smokes the food. Combination smoke is
well suited for large pieces of meat, such as pork and beef roast, brisket, and ribs, that
require a longer cooking time. The combo smoke setting is programmed for a maximum
time of 6 hours, with the first 40% of the time in cold smoke and the last 60% in hot smoke.
How to Use the Digital Touchpad
Whenever you plug the unit in, it will beep once and dashes will appear in the display
window (Fig. C). This is the standby mode. The following information describes how the
touchpad buttons function.
Smoke Modes (Cold Smoke, Hot Smoke, or Combo Smoke)
To smoke foods:
1. Press the desired smoke mode button on the digital
touchpad. The light on the smoke mode button you have
selected will flash.
2. Press the smoke mode button again to adjust the smoking
time. The time will flash in the display window (Fig. C).
For cold smoke and hot smoke, the time will increase in
5-minute increments and for combo smoke the time will
increase in 30-minute increments.
To rapidly increase the time, hold down the button. If you
go past the desired time, you will need to press the start/stop button twice and repeat
steps 1 and 2.
3. Once you have set the desired time, press the start button to begin smoking.
NOTE: The time will flash in the display window while you are programming the unit.
Once you press start, the time and light on the smoke mode button will stop flashing. If you
forget to press the start button, you will hear 2 beeps. The unit will then go into standby
mode and you will need to reprogram it following the steps above.
The maximum programmed times for the smoke settings are: 2 hours for cold smoke,
4 hours for hot smoke, and 6 hours for combo smoke.
Slow cooking pot
Digital touchpad
Slow cooking
MAX fill line
Smoking racks
Charring cup
Cover
Vent plug
Charring cup lid
Smoker base
Carrying
handle
Cover knob
Fig. A
Base rack (rack
with handles)
Cover gasket
INSIDE VIEW OF SMOKER BASE
Heating element
Water fill line for slow cooking
Charring tray
Fig. B
Charring cup holes
Handle
Bar
Fig. C
Display
window

76
Slow Cook Mode
To slow cook foods:
1. Press the slow cook button once for the LO setting and twice for the HI setting. The
light on the slow cook button will flash. After approximately 3 seconds, the default 2
hour cook time (2:00) will flash in the display window. The default time is the same
for both settings.
2. To adjust the time, press the slow cook button again to the desired cooking time. The
time will increase in 30-minute increments.
3. Press the start button to begin cooking. The setting selected (LO or HI) will appear in
the display. During cooking, the display will alternate between the selected setting and
the remaining cooking time. The maximum programmed time for slow cooking is 12
hours and the minimum time is 2 hours.
NOTE: The time will flash in the display window while you are programming the unit.
Once you press start, the time and light on the slow cook button will stop flashing. If you
forget to press the start button, you will hear 2 beeps. The unit will then go into standby
mode and you will need to reprogram it following the steps above.
Warm Mode
When the set time has expired, the unit will beep 3 times and automatically go into the warm
mode, except when using cold smoke. The light on the warm mode button will illuminate
to let you know it is in this mode. The timer will begin to count down. The unit will remain
on for 8 hours (8:00) and then shut off automatically.
The warm function can be manually selected to keep food warm after cooking. Press the
warm button on the digital touchpad. The default time, 30 minutes (:30), will flash in the
display window. To increase the time, press the warm button again to the desired cooking
time. The time will change in 30-minute increments. Press the start button to activate the
warm setting. The warm setting is NOT to be used for cooking. The maximum time is 12
hours when the warm function is manually selected.
Start/Stop
Press the start/stop button to activate the unit once it has been programmed or to stop the
unit at any time.
How to Use for Smoking
Check the rubber pads on the bottom of the
smoker base before each use to be sure they
are free of oil or other debris. If needed, wipe
with a warm, soapy cloth and dry thoroughly.
1. Position the smoker base on a clean,
dry, level, and stable surface in the
center of the countertop, away from
combustible materials. Always make
sure the appliance and cord are out of
reach of children.
2. Remove the slow cooking pot from the smoker base. It is not needed for smoking.
3. Position the charring cup around the heating element so the holes are towards the top
(Fig. D).
4. Place wood chips loosely around the heating element. Be sure to also place wood chips
in the center of the element. For foods with smoking times up to 2 hours, fill the charring
cup half full. If smoking time is more than 2 hours, fill the cup to the top.
5. Cover the charring cup with the charring cup lid.
NOTE: If the lid does not rest on the charring cup, the cup is overfilled. Remove excess
wood chips. Never smoke with an overfilled cup.
6. Position the base rack (rack with handles) so the legs are resting on the counter and
the handles are extended out (Fig. A, page 4). Grasp the handles and lift the rack into
the smoker base. Release the handles and move them so they rest against the smoker
base sidewalls.
7. Load the base rack with food. See the Helpful Hints on page 8 for guidance on positioning
food and other tips.
8. If additional racks are needed, position another rack on top. Be sure to rest the leg in-
dents of the added rack onto the bars of the rack below (Fig. A, page 4). Load the rack
with food. Repeat this process if a third rack is needed.
9. Place the cover onto the smoker base, ensuring the gasket is seated against the base rim.
Also ensure both ends of the vent plug have been pushed into place in the cover (Fig. E).
10. Plug cord into a 120VAC electrical wall outlet only.
11. Press the desired smoke mode button. Press the button again to set the smoking time.
Refer to the time charts and recipes on pages 9 through 14 as a guide for recommended
times. Then press the start button to begin the smoking process.
NOTE: It will take a few minutes for the wood chips to heat up. The unit will not begin
counting down until the warmup occurs.
During cooking, the light on the smoke mode button in use will flash intermittently.
This indicates the unit is cycling on and off to maintain the temperature.
The cover and gasket are designed to provide a closed environment to optimize smoke
infusion into the food. To maximize smoke flavor, do not open the cover during smoking.
While smoking, you will probably notice a light smoky odor and some condensation
on the cover. Both are normal.
12. When smoking time expires, the unit will beep 3 times and automatically go into the
warm mode when using hot smoke or combo smoke. It will remain in this mode for 8
hours or until the stop button is pressed. When cold smoke time expires, unit will go
into standby mode.
13. Remove the smoker cover.
NOTE: With long smoke times, a vacuum seal
may form between the smoker base and cover.
If the cover is difficult to remove, pull the taller
end of the vent plug (Fig. E) from the cover to
break the seal.
Fig. D
Charring
cup holes
Heating
element
Charring cup
Taller end of
vent plug
Fig. E

98
14. If smoking meat, check the internal temperature with a meat thermometer to assure it
is done after the smoking time has expired.
15. Once food is done, using pot holders, grasp the base rack handles and carefully lift the
rack(s) out of the smoker. Remove food from rack(s).
16. Unplug the smoker and allow it to cool completely before removing parts and cleaning.
Helpful Hints for Smoking
• Experiment with different types of wood chips to find your favorite. Alder, maple, and
fruit woods such as apple and cherry impart a subtle, sweet flavor. These woods work
well for fish, chicken, and smaller pieces of pork. Hickory, oak, and pecan impart a
heavier flavor and work well for large cuts of meat, such as pork, beef, and game. The
boldest flavor is provided by mesquite.
• It is not necessary to soak wood chips before smoking. Wet wood chips will increase
the time it takes for the wood to begin smoking.
• Thaw meat before smoking.
• Place meat on rack with fat side up and meatier portion towards the charring cup. It is
not necessary to flip the meat during cooking.
NOTE: It is normal for the portion of the food positioned directly above the charring
cup on the base rack to be darker than the surrounding surface. This is especially true
with foods requiring a longer smoking time.
• Position food on its flattest surface in the center of the rack to prevent shifting while
cooking. The exception is a bone-in turkey breast which should be positioned breast
side up.
• Place aluminum foil on top of the smoking racks when smoking smaller foods, such as
nuts, or when smoking foods that may melt, such as cheese.
• When food has cooked for the minimum time suggested in the time charts, check the
internal temperature of the food. Avoid frequent opening of the smoker as it reduces the
temperature and adds 10 to 15 minutes to the smoking time for every opening.
• Hot smoking foods for long periods of time can dry out the foods’ exterior surface.
Brining or marinating food before smoking will help retain moisture and add flavor.
Placing a rub on the surface of the food will also help maintain moisture and add flavor.
• If smoking large quantities of food, multiple racks may be needed. For convenience,
place one rack at a time into the smoker base, starting with the base rack (the one with
handles). Load food onto each rack as it is placed in the smoker.
Hot Smoke Time/Temperature Chart
The smoking times in the chart are meant to be a guideline, as the times may be affected
by the cut, thickness, and weight of meat, as well as personal preference. The temperature
of the meat, poultry, and sh determines when it is adequately smoked, so smoke food to
temperature rather than to time.
Food (thaw before smoking) Smoking Time
Smoking
Method
Internal Food
Temperature
Beef
Brisket (3 to 4 pounds) 5 to 6 hours Combo Smoke 190° to 200°F
Ribs (3 to 4 pounds) 3 to 4 hours Combo Smoke 190° to 200°F
Roast–arm, top/bottom round,
boneless rump
(3 to 4 pounds) 3 to 4 hours Combo Smoke 190° to 200°F
Pork
Ribs (3 to 4 pounds) 3 to 4 hours Combo Smoke 180° to 185°F
Roast–butt and shoulder
(3 to 4 pounds) 5 to 6 hours Combo Smoke 190° to 200°F
Poultry
Chicken,
drumsticks or thighs 1 to 1½ hours Hot Smoke 190° to 195°F
Whole chicken
(3½ to 4 pounds) 1 to 1½ hours Hot Smoke 190° to 195°F
Turkey breast, bone-in
(4 pounds) 4½ to 5 hours Combo Smoke 190° to 195°F
Turkey breast, boneless
(2 to 3 pounds) 2½ to 3½ hours Combo Smoke 190° to 195°F
Turkey drumsticks 1½ hours Hot Smoke 190° to 195°F
Fish
Fillets–salmon, tuna, white sh 30 minutes Hot Smoke 145°F
Whole sh 1 hour Hot Smoke 145°F
Cold Smoke Time Chart
Food Cold Smoking Time
Eggs, hard-cooked 15 to 30 minutes
Cheese, semi-rm 30 minutes
Nuts, shelled 30 minutes
Sea salt 1 to 2 hours
Vegetables, whole (garlic and mushrooms) 30 minutes to 1 hour
Vegetables, halved or quartered
(onions, peppers, and tomatoes) 30 minutes to 1 hour

1110
Smoker Recipes
Baby Back Ribs
4 pounds baby back pork ribs
2 tablespoons packed brown sugar
1 tablespoon salt
2 teaspoons paprika
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon fennel seeds
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
Remove thin membrane on one side of the
ribs and discard. Cut the meat into pieces
of 3 to 4 rib sections so they t easily in the
smoker.
Mix brown sugar, salt, paprika, pepper,
chili powder, fennel seeds, garlic powder,
onion powder, and cayenne in a small
bowl. Rub evenly over ribs and place meat
in a shallow dish. Cover meat tightly with
plastic wrap and refrigerate 8 hours or
overnight.
Position charring cup around heating
element and ll with wood chips; cover
with charring cup lid. Place base rack
in smoker and lay ribs on rack. Stack
additional rack(s) onto base rack and ll
with ribs. Place cover on smoker. Combo
Smoke 4 hours. Remove ribs.
8 to 10 servings (serving size 4 ounces)
Smoked Brisket
1 tablespoon packed brown sugar
1 tablespoon salt
2 teaspoons paprika
1 teaspoon parsley flakes
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon red pepper flakes
3 to 3½ pound flat brisket
Mix brown sugar, salt, paprika, parsley
akes, pepper, chili powder, garlic powder,
onion powder, and pepper akes in a small
bowl. Rub evenly over surface of brisket.
Position charring cup around heating ele-
ment and ll with wood chips; cover with
charring cup lid. Place base rack in smoker.
Put brisket on rack, fat side up; place cover
on smoker. Combo Smoke 5 hours.
Remove brisket to a cutting board and wrap
with aluminum foil. Allow to rest for 30
minutes. Slice brisket against the grain.
8 to 10 servings (serving size 4 ounces)
Tip: Smoke brisket to 190° to 200°F to ensure
tenderness.
Cajun Smoked Turkey Breast
1 tablespoon sugar
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon oregano
½ teaspoon thyme
¼ teaspoon cayenne pepper
3 pound boneless turkey breast roast*
*A 4-pound bone-in turkey breast may be
substituted.
Mix sugar, pepper, paprika, salt, garlic
powder, onion powder, oregano, thyme,
and cayenne in a small bowl. Rub evenly
over surface of turkey roast.
Position charring cup around heating
element and ll with wood chips; cover
with charring cup lid. Place base rack in
smoker. Put turkey roast on rack; place
cover on smoker. Combo Smoke 2½ hours.
Remove roast to a cutting board and wrap
in aluminum foil. Allow roast to rest for 15
minutes before slicing.
12 servings
Tip: If using a bone-in turkey breast, Combo
Smoke 4½ hours.
If turkey roast is secured in netting, leave it in
place for smoking. Remove just prior to slicing.
Smoked Pulled Pork
2 tablespoons packed brown sugar
1 tablespoon salt
2 teaspoons paprika
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon fennel seed
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
3 to 4 pound pork shoulder roast
Mix brown sugar, salt, paprika, pepper,
chili powder, fennel seed, garlic powder,
onion powder, and cayenne in a small
bowl. Rub evenly over pork roast. Place
roast in a shallow dish and cover tightly
with plastic wrap; refrigerate 8 hours or
overnight.
Position charring cup around heating ele-
ment and ll with wood chips; cover with
charring cup lid. Place base rack in smoker.
Put roast on rack and place cover on
smoker. Combo Smoke 6 hours.
Remove pork to cutting board; allow to rest
for 10 minutes. Remove and discard excess
fat and connective tissue. Using two forks,
shred meat.
Serve with barbecue sauce if desired.
8 to 10 servings (serving size 4 ounces)

1312
Smoked Salmon with Dill
2 tablespoons brown sugar
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon dill weed
1 pound salmon fillet, cut into 4 pieces
Mix brown sugar, pepper, salt, and dill in a
small bowl. Rub over top of salmon llets.
Cover and refrigerate 1 hour.
Position charring cup around heating
element and ll half full with wood chips;
cover with charring cup lid. Place base rack
in smoker and put llets, skin side down,
on rack.* Stack additional rack onto base
rack and place llets on rack as described
above. Place cover on smoker. Hot Smoke
30 minutes.
Remove llets with a spatula and serve hot
or cold.
4 servings
*If skin has been removed from the salmon, line
the rack with aluminum foil.
Brined Smoked Salmon
2 tablespoons salt
2 tablespoons sugar
1 tablespoon black pepper
1 tablespoon garlic powder
2 cups water
1 pound salmon fillet, cut into 4 pieces
Mix salt, sugar, pepper, garlic powder, and
water in a small bowl. Place salmon in a
shallow dish and pour brine over llets.
Cover and refrigerate 1 hour.
Position charring cup around the heating
element and ll half full with wood chips;
cover with charring cup lid. Remove llets
from dish and pat dry.
Place base rack in smoker and put llets,
skin side down, on rack.* Stack additional
rack onto base rack and place llets on rack
as described above. Place cover on smoker.
Hot Smoke 30 minutes.
Remove llets with a spatula and serve hot
or cold.
4 servings
*If skin has been removed from the salmon, line
the rack with aluminum foil.
Smoked Nuts
12 ounces whole or halved nuts
2 teaspoons olive oil
1 teaspoon seasoned salt
Add nuts to a medium bowl; drizzle with
olive oil and sprinkle with salt. Stir to coat.
Position charring cup around heating
element and ll half full with wood chips;
cover with charring cup lid.
Line top of all racks with aluminum foil.
Add a single layer of nuts to each foil-lined
rack after it is placed in the smoker. Place
cover on smoker. Cold Smoke 30 minutes.
Remove nuts.
12 servings (serving size 1 ounce)
Smoked Santa Fe Pizza
2 7-inch naan bread*
1 tablespoon olive oil
1½ teaspoons ground cumin
½ cup prepared spicy black bean dip
4 ounces cooked shredded chicken
¼ cup taco seasoning
3 tablespoons prepared chipotle salsa,
or preferred type
⅓ cup fresh or frozen (thawed) corn
kernels
2 tablespoons green onions
1 tablespoon chopped cilantro
⅔ cup shredded pepper jack cheese
*Instead of naan, use focaccia or other
flatbread.
Lightly brush each piece of bread with oil
and dust with cumin. Spread black bean
dip evenly on each piece of bread, leaving
1-inch rim.
Add chicken and taco seasoning to a
resealable plastic bag and shake to evenly
coat chicken. Remove chicken from bag
and mix with salsa in small mixing bowl.
Place chicken mixture evenly over bean
dip. Sprinkle with corn, green onions, and
cilantro. Top with cheese.
Position charring cup around heating
element and ll half full with wood chips;
cover with charring cup lid. Place one pizza
on each rack after rack is placed in smoker.
Place cover on smoker. Hot Smoke 15 to
20 minutes until cheese is melted.
2 pizzas
Create a specialty pizza using your favorite ingredients or try these combinations:
Alfredo sauce, pizza sauce, pesto
Pita bread, or any type of at bread
Blue cheese crumbles, parmesan cheese shavings, fresh mozzarella
Crumbled bacon, pepperoni, cooked sausage
Sun dried tomatoes, colored pepper slices

1514
Smoked Gouda
7 ounce wheel Gouda cheese*
*Any type of semi-firm cheese, such as Ched-
dar, Colby, Edam, Mozzarella, or Swiss can be
substituted for Gouda.
Position charring cup around heating
element and ll half full with wood chips;
cover with charring cup lid.
Line top of base rack with aluminum foil.
Place foil-lined rack in smoker. Put cheese
on rack; place cover on smoker. Cold
Smoke 30 minutes.
Remove cheese; wrap tightly with plastic
wrap. Refrigerate cheese for at least 24
hours to intensify the smoky avor and
aroma.
7 servings (serving size 1 ounce)
Smoked Salsa
6 Roma tomatoes, halved and seeded
1 large jalapeño, halved and seeded*
½ large red onion, peeled and halved
1 cup chopped cilantro
2 cloves garlic, minced
2 tablespoons lime juice (juice from
about 1 lime)
½ teaspoon salt
¼ teaspoon cumin
*If hotter salsa is desired, leave seeds in
jalapeño.
Position charring cup around heating
element and ll half full with wood chips;
cover with charring cup lid.
Line top of base rack and one additional
rack with aluminum foil. Put tomatoes,
pepper, and onion on foil-lined racks after
each one is placed in smoker. Place cover
on smoker. Cold Smoke 30 minutes.
Remove tomatoes, pepper, and onion. Chop
into coarse pieces; place into a medium
bowl. Add cilantro, garlic, lime juice, salt,
and cumin; stir until mixed.
Makes 2 cups
Smoked Eggs
Hard-cooked eggs, shells removed
Seasoned salt*
*Use your favorite seasoned salt blend.
Position smoker ring around heating
element and ll half full with wood chips;
cover with smoker ring lid. Place rack(s)
in smoker and position eggs on rack(s).
Sprinkle eggs liberally with seasoned salt.
Place cover on smoker. Cold Smoke 15 to
30 minutes.
Remove eggs. Eggs should be refrigerated
if not immediately consumed.
How to Use for Slow Cooking
Check the rubber pads on the bottom of the smoker base before each use to be sure they are
free of oil or other debris. If needed, wipe with a warm, soapy cloth and dry thoroughly.
1. Position the smoker base on a clean, dry, level, and stable surface in the center of the
countertop, away from combustible materials. Always make sure the appliance and
cord are out of reach of children.
2. Lift the slow cooking pot out of the smoker base and remove the charring cup and
charring cup lid.
3. Fill the smoker base with water up to the
FILL line on the inside of the smoker base
(Fig. F). This is approximately 3 cups.
NOTE: Failure to place water in the
smoker base when slow cooking may result
in a longer cook time.
4. Place the slow cooking pot into the smoker
base.
5. Prepare food according to the recipe and
place into the cooking pot. See the sample
recipes on page 17.
For best results, fill the cooking pot at least
half full. Do not fill above the MAX fill
line indicated in the cooking pot (Fig. G).
The cooking pot features a nonstick finish.
To help protect it, use heat-resistant nylon,
plastic, wooden, or rubber utensils. Do not
use metal utensils as they may scratch the
nonstick finish.
6. Place the cover on the smoker/slow cooker
and plug into a 120VAC electrical outlet
only.
7. Press the slow cook button once for the LO setting and twice for the HI setting. After
approximately 3 seconds, the default 2 hour cook time (2:00) will flash in the display
window. Press the slow cook button again to set the slow cooking time. Press the start
button to begin cooking.
During cooking, the display will alternate between the selected setting and the
remaining cooking time. You will also notice the light on the slow cook button will flash
intermittently. This indicates the unit is cycling on and off to maintain the temperature.
8. Cook food for the time specified in the slow cooker recipe. However, if the quantity of
a slow cooker recipe has been reduced so that it does not fill the cooker half full, check
for doneness 1 to 2 hours earlier than stated in the recipe.
When removing the cover, carefully lift the cover toward you to keep any steam away
from you.
Fig. F
Water fill line for
slow cooking
Fig. G
MAX fill line
for food

1716
9. When the cooking time expires, the unit will beep 3 times and automatically go into the
warm mode. It will remain in this mode for 8 hours or until the stop button is pressed.
10. If prepared food is not being served directly from the slow cooker, press the stop button
to turn the slow cooker off and unplug from the wall outlet.
11. Allow slow cooker to cool completely before removing parts and cleaning.
Tips for Successful Slow Cooking
• Browning meat and sautéing aromatic ingredients, such as onions and garlic, in a skillet
prior to slow cooking is worth the extra time. Flavor and appearance of the finished
dish will be enhanced by this step. Additionally, browning will allow excess fat to be
drained from the meat before placing it in the slow cooker.
• Avoid removing the cover during cooking. This will cause the temperature inside the
slow cooker to drop as much as 15 degrees, resulting in longer cooking time.
• A slow cooker prevents the loss of the moisture that develops as the food cooks.
Therefore, when converting a favorite recipe for slow cooking, reduce the liquid by
25 to 50 percent.
• Thaw frozen food before placing it in the slow cooker.
• Vegetables such as carrots, celery, turnips, and potatoes cook slower than meat; therefore,
put them on the bottom of the cooking pot.
• For uniform cooking, cut dense vegetables, such as carrots, potatoes, and turnips, into
similar-size pieces. Dense vegetables should be cut into smaller pieces than more tender
vegetables.
• Milk and other dairy products, seafood and fish, fresh herbs, and delicate vegetables
do not hold up well under heat for long periods of time. These ingredients should be
added 30 minutes to 1 hour before the end of cooking.
• If the quantity of a slow cooker recipe has been reduced so that it does not fill the cooker
half full, check for doneness 1 to 2 hours earlier than stated in the recipe.
• Test food doneness with an accurately calibrated food thermometer. Insert the
thermometer into the thickest part of the meat, away from the bone. The safe internal
temperature for poultry is 165°F and for beef, pork, and lamb is 160°F.
Slow Cooking Recipes
Firefighter’s Chili
1 pound ground mild or hot Italian
sausage
1 pound lean ground beef
4 cans (14 to 15 ounces) diced tomatoes
2 cans (15 ounces) pinto beans, drained
1 cup dry red wine
1 cup beef broth
⅔ cup Worcestershire sauce
⅔ cup chopped onion
4 cloves garlic, minced
4 to 6 tablespoons chili powder
2 tablespoons honey
½ teaspoon dried red pepper flakes
½ teaspoon celery seed
½ teaspoon hot sauce
Salt and pepper
Add 3 cups water and slow cooker pot to
smoker base. Brown sausage and ground
beef in a large skillet, stirring to break up
any large pieces. Drain off excess fat.
Transfer meat mixture to slow cooker pot
in smoker base. Add tomatoes, beans, wine,
broth, Worcestershire sauce, onion, garlic,
chili powder, honey, red pepper akes,
celery seed, and hot sauce.
Place cover, with vent plug closed, on
smoker. Slow cook on LO for 6 to 8 hours,
or on HI for 3 to 5 hours.
Season to taste with salt and pepper.
14 servings (serving size 1 cup)
Southwest Chicken Soup
4 boneless, skinless chicken breasts,
cooked and shredded
2 cups vegetable broth
1 can (28 ounces) enchilada sauce
1 can (16 ounces) pinto beans, drained
1 can (14 to 15 ounces) diced tomatoes
1 cup fresh whole kernel corn
1 can (4 ounces) chopped green chilies
1 cup chopped onion
1 red pepper, cut into ½-inch pieces
1 jalapeño pepper, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
Avocado slices for serving
Tortillas chips for serving
Add 3 cups water and slow cooker pot to
smoker base. Add chicken, broth, enchilada
sauce, beans, tomatoes, corn, chilies, onion,
peppers, garlic, chili powder, and cumin to
the slow cooker pot.
Place cover, with vent plug closed, on
smoker. Slow cook on LO for 6 to 8 hours,
or on HI for 3 to 5 hours.
Serve with avocado slices and tortilla chips.
12 servings (serving size 1 cup)

1918
Care and Cleaning
Any servicing, other than the normal care and cleaning as described below, should be
performed by an authorized service representative.
1. Allow smoker/slow cooker to cool completely before cleaning.
2. If the appliance was used to smoke foods, remove the smoking racks, charring cup lid,
and charring cup. Then remove the wood chips.
CAUTION! To prevent a fire, always soak the wood chips in water before discarding.
3. Wash the smoking racks, charring cup, charring cup lid, and cover in warm, soapy
water. Do not remove the cover gasket. Rinse and dry thoroughly. These parts can also
be cleaned in the dishwasher.
4. Pour a small amount of warm, soapy water into the smoker base and clean the inside of
the base, including the charring tray. A nylon mesh pad can be used, if necessary. Empty
water, rinse, and dry thoroughly. Do not use steel wool scouring pads or abrasive
cleaners on the smoker base.
CAUTION! To protect against electrical shock or burns, never immerse the smoker base
or power cord in water or other liquid.
5. If the appliance was used to slow cook, remove the slow cooking pot. Pour the water
out of the smoker base and dry thoroughly.
6. Wash the slow cooking pot and cover in warm, soapy water.
Do not remove the cover gasket. Rinse and dry thoroughly.
These parts can also be cleaned in the dishwasher.
Soaking the slow cooking pot to loosen food residue is not
necessary. If, however, soaking the pot is desired, do not
soak for more than two hours. Soaking for more than two
hours may damage the nonstick finish.
Do not use steel wool scouring pads or abrasive cleaners
on the slow cooking pot.
7. Place the charring cup with lid back into the smoker base
for storage. Insert the slow cooking pot into the base. Then
stack the smoking racks inside the slow cooking pot. It
works best to invert the bottom and top rack and position
the middle rack so the legs are facing down (Fig. H).
Glass Cover Care and Use Instructions
CAUTION! The glass cover may break for no apparent reason if you fail to follow these
instructions. Broken glass can cause personal injury or property damage.
Handle the cover carefully. Do not scrape or gouge glass with hard or sharp utensils. Do not
use the cover if it is chipped or cracked.
Do not handle a hot cover with a wet towel or place it on a cold or wet surface. Sudden
extreme changes in temperature may cause the glass to break. Allow the cover to cool before
washing. Do not use steel wool or abrasive powders which can scratch or weaken the glass.
Nonabrasive pads or powders may be used if necessary.
Periodically check the screw on the cover handle for looseness. Retighten, if necessary.
NOTICE: Continuing to tighten, once secure, can result in the stripping of the screw or
cracking of the handle.
Consumer Service Information
If you have any questions regarding the operation of your Presto®appliance or need parts
for your appliance, contact us by any of these methods:
• Call 1-800-877-0441 weekdays 8:00 a.m. to 4:00 p.m. (Central Time)
• Email us through our website at www.GoPresto.com/contact
• Write: National Presto Industries, Inc.
Consumer Service Department
3925 North Hastings Way, Eau Claire, WI 54703-3703
Inquiries will be answered promptly by telephone, email, or letter. When emailing or writing,
please include a phone number and a time when you can be reached weekdays, if possible.
When contacting the Consumer Service Department, please indicate the model and series
numbers for the smoker/slow cooker. These numbers can be found on the bottom of the
smoker base.
Please record this information:
Model _______________ Series _______________ Date Purchased _________
The Presto Factory Service Department is equipped to service Presto®appliances and supply
genuine Presto™replacement parts. Genuine Presto™replacement parts are manufactured to
the same exacting quality standards as Presto®appliances and are engineered specifically
to function properly with its appliances.
Presto can only guarantee the quality and performance of genuine Presto™replacement parts.
“Look-alikes” might not be of the same quality or function in the same manner. To ensure
that you are buying genuine Presto™replacement parts, look for the Presto®trademark.
Canton Sales and Storage Company
Presto Factory Service Department
555 Matthews Drive, Canton, MS 39046-3251
Product Registration
IMPORTANT: Please go online and register this product within ten days of purchase.
Proper registration will serve as proof of purchase in the event your original receipt be-
comes misplaced or lost. Registration will not affect warranty coverage, but may expedite
processing of warranty claims.
The additional information requested will help us develop new products that best
meet your needs and desires. To register your product, visit www.GoPresto.com/
registration or simply scan this QR code. If you do not have computer access,
call the Consumer Service Department at 1-800-877-0441.
Fig. H