Smoke-N-Hot Pro Guide

Smoke-N-Hot Pro
Wood Fired Convection Cooking Center
Welcome to the world of BBQ grilling and smoking with the
technologically superior
Smoke-N-Hot Pro
Wood Fired Convection Cooking Center
S m o k e - N - H o t G r i l l s
2 4 0 7 T a l l e y W a y
K e l s o , W A 9 8 6 2 6
[ T ] 3 6 0 - 425- 4 2 0 0
[ F ] 8 6 6 - 441- 7 8 0 7
130726

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Smoke-N-Hot Pro
Owner's Manual and User’s Guide
Congratulations on your purchase of the Smoke-N-Hot Pro. With proper care and maintenance,
your grill will give you years of trouble free operation. Please review the following information carefully
for useful tips and information that will help you utilize your grill’s extensive features and benefits.
Keep in mind that your Smoke-N-Hot Pro is a true Convection Oven, with industry leading
temperature control which automatically adjusts for outside ambient conditions and provides high-speed
recovery for heat lost through opening the lid. A true "set it and forget it", way to Cook, Bake, Roast,
Sear or Low and Slow Smoke; no matter what the temperature is outside, the control will react to
maintain your set point temperature. Just set and sit back and enjoy.
We suggest you experiment with your new grill to discover just how many ways it adds to your cooking
experience. Impress your friends and family with your superior grilling talents. You’ll soon find that your
Smoke-N-Hot Pro will become your cooking appliance of choice as it eliminates indoor heat and
odors while yielding unbeatable results.
Please, take a few moments to register your grill and note your model and serial number in the space
provided. This will register your warranty and provide easy reference to this information in the future.
Your model and serial number are located on the sticker under the hopper lid.
Thanks for choosing the Smoke-N-Hot Pro!
Serial Number: ______________________ [Found on your shipping carton or receipt]
Date of Purchase____________________
My Dealer is _______________________________________

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Index
Page
Welcome Page 1
Index 2
Unpacking & Assembling Instructions
Safety Information 3
Smoke-N-Hot Pro (How it works) 4
Overview and operating your ProGrill Digital Control 5-7
Manual Start Up: 8
Self-Cleaning and turning off your Smoke-N-Hot Pro: 8
Information about BBQ Cooking Pellets 9
Flavored Pellet Guidelines 9
Periodic Grill Maintenance 9
Burn Pot and Igniter 9
Food Handling and Safety 10
Recommended Grilling Accessories 10, 11
Appendix A –Approximate Grilling Times 12
Appendix B –Approximate Smoking Times 12
Limited Warranty 13-14
Warranty Registration 15
Blank Page 16
Wiring Diagram 17

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Unpacking and Assembling Your Smoke-N-Hot Cooking center
Read all Safety Information Prior to Operating Grill!
*Grill requires (2) two people for safe assembly*
Please note that during shipping some movement may have taken place, so a complete visual inspection
is required. Be sure to inspect entire grill after removing the protective shipping carton. Report any
damage to your local dealer immediately. Shipping damage is not covered under warranty. Some surfaces
may be sharp so wear gloves when assembling. Do not plug in the grill until it's fully assembled, the
plastic protective film is removed from all stainless steel surfaces, and you're ready to cook. See: “start-
up procedure” for more details.
Your carton will contain the following:
1- grill head complete with side shelves, mounted to a section of the cart
1- Left side Shelf
1- Right side Shelf
3- Front Fascia Pieces
1- Bottom shelf
1- Pellet Hopper
1- Combustion Module
1- pair of wheels on leg extensions
1- pair of levelers on leg extensions
1- Flame Shield
1- Power Cord
1- Handle
1- hardware bag with owner’s manual
6mm/7mm Combination open end wrench
Tools Required
#2 Phillips head screwdriver
Optional Tools
7mm Open End Box Wrench
CAUTION: Remove ALL protective plastic film from stainless steel surfaces before starting
the grill. It will melt and adhere to the SS!

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ASSEMBLY INSTRUCTIONS
1. Your grill will arrive in a carton as pictured in A. Remove the top carton and place it
next to the grill as pictured in B.
a. b.
2. Open the grill lid and remove all of the components and boxes packed inside. (see
parts list above) Lay the grill on its side.
3. In the parts package you will find four legs. Two legs have leg levelers and two legs
have wheels. Please note the ID tags on each leg and leg post and insert the legs in
the proper position based on these tags. Use the bolts with wing nuts to fasten the
legs to the grill body
4. Position the bottom shelf in line with the drilled holes in each leg and assemble using
the supplied screws, one screw for each leg. At this time you can stand your grill
upright. This is a two person job, do not attempt alone. Once standing upright level
your grill with the leg levelers

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5. The next step is to assemble both the left and right side shelves. Pay special attention
to the location of the side shelf with the handle. This side shelf with the handle should
be on the side of the grill opposite the side with the wheels.
6. You will now mount the center fascia panel. To do this use three screws on each side.
7. You will now mount the Pro Grill Control board [PGC] in the center fascia plate. To do
this feed the PGC wire loom through the hole in the heat shield box. Follow up by
connecting the two modular plugs to the appropriate connection points. Be sure the
plugs connect securely and will not pull apart.

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8. Now mount the PGC Heat Shield box and the PGC to the rear of the center fascia
panel.
9. Assemble the left and right side fascia’s next. This is done by aligning the side fascia
with the studs on the center fascia and applying the washers and nuts. Following this
use nuts and bolts to assemble the side fascia’s to the side shelves
10. We are almost done. It is now time to put the SS handle in place on the grill hood.
11. Install the flame deflector placing it in the center of the grill body. The side with 5
holes should be facing the front of the grill. The last step of the flame deflector
installation is to place the cover on the direct fire opening.

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12. Place the two cooking grids in place followed by the warming shelf.
13. The final step is to open the burn chamber and check that the burn pot is installed
and free of any miscellaneous packing materials. If all is OK reinstall the burn pot and
latch the door on both sides.
14. The last step –plug the grill power cord in.
GFI Outlets
Your Smoke-N-Hot Grill will work on most GFI Outlets; the recommended size 15 amps. If your GFI
device is highly sensitive to power surges, it will very likely trip during the startup phase of operation. At
this part of the operation the sensitivity of the GFI device may be too high or the GFI device to old. The
quality of the GFI does not matter, rather the sensitivity matters. Each time a GFI trips it increases in
sensitivity.
The solution is to install a new GFI; one specifically rated for outdoor/damp locations or to plug the grill
into a non-GFI outlet.

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Warning: Read all Safety Information Prior to Operating Grill
For outdoor use only. Do not use in any enclosed area.
Keep grill 12” or more from any combustible surface.
To prevent Grease Fires, clean your grill on a regular basis. This includes the burner hood.
Should a grease fire occur, turn off the grill, unplug the grill and leave lid closed until the fire is
out.
Do not put anything flammable on the shelf under the grill.
After a period of non-use, your Smoke-N-Hot Pro should be checked for burn grate
obstructions. See cleaning instructions in this manual for correct procedures.
Accessible parts of the grill are very hot. Keep young children away while in use.
To avoid potential injury, never leave your grill unattended during cooking or cleaning if children
are present.
Do not use lava rocks or charcoal in your grill.
To avoid the chance of serious burns, never lean over an open grill or place hands or fingers on
the front edge of the cooking box.
Use heat-resistant barbeque mitts or gloves when operating this unit.
Make sure the fire is completely out and that the grill is completely cold before transporting the
grill. Never move your Smoke-N-Hot Pro while operating or while the grill is hot.
Read Prior to Lighting!
Initial Burn Off
Prior to first use completely remove the plastic film on all Stainless Steel Surfaces. Failure to
do so will cause the film to melt to the metal and it will be extremely difficult if not impossible
to remove.
Before cooking for the first time, we recommend that you Burn the grill to rid it of any oils used in
the manufacturing process. Remove the cooking grates and wash with a mild soap and detergent.
With the grates removed; light and set the grill to 450F (in “cook mode”) with the lid down for 20
minutes. After burn off, turn the grill OFF and replace the grates.
Lighting your Grill
Recommended practice is empty the burn pot as part of the normal maintenance procedure. Light
as per instructions found in detail in this manual. Failure to light is most likely due to a dirty or
plugged burn pot and or a burn pot obstruction blocking the auto igniter air passages. (Refer to
Using Your Smoke-N-Hot Pro for cleaning instructions.) Should your auto igniter fail to ignite
the wood pellets, grill can be manually lit with a match and lighting agent. (Refer to Manual
Lighting Instructions for procedure)
Pre-Heating
It is extremely important to ALWAYS allow your grill to preheat and stabilize at 350° before
cooking. This allows the grill and grates to heat up and maintain proper temperature once your
food is introduced. If you don't allow the grill to preheat, you'll find that it takes a longer period of
time to bring both the grill and the food to cooking temperatures.
Lid Position
Always cook with the lid closed. An open lid negates the convection air and lengthens cooking
times. Cooking with the lid closed keeps the temperature even, cooking the food faster while
using less fuel.

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Smoke-N-Hot Pro (How it works)
Your Smoke-N-Hot Pro represents a new way of outdoor cooking. It's a true high quality convection
oven combining grilling baking and smoking capability using time proven pellet-burning technology. With
“State of the Art” temperature control you’ll experience controlled, quick, savory and repeatable cooking
results every time.
The perfect cooking experience starts with filling your hopper with all natural, 100% hardwood BBQ
pellets.
Pushing the I/O Smart Start Button activates the “Electronic Igniter”, the combustion fan, and the auger.
The auger feeds the wood pellets from the hopper onto the burn pot, where the super-heated air ignites
them. The ProGrill Control allows you to set the desired cooking method and temperature and will
automatically adjust for ambient conditions. The convection fan provides combustion air to the burn pot
as well as convective cooking air evenly distributed throughout the cooking area. The Smoke-N-Hot
Pro’s unique natural smoke flavor is produced by the burning pellets, and the vapor produced by the
juices dripping on the burner hood, and into the combustion zone.
First Use
1. Prior to starting your cooking center, inspect the Burn area inside the grilling area. It's a
recommended practice to go through this procedure at initial startup and after every few uses to
ensure peak performance. Actual frequency varies depending on usage and fuel type.
2. Make sure your Smoke-N-Hot Pro is plugged into a 110 Volt AC outlet.
3. Open the Pellet Hopper Lid, found at the rear of your grill. Check for any foreign objects. Fill as
necessary.
4. Open the main lid and clean the Porcelain Enameled Cooking Grates.
5. Open the Ash Door and Remove the Burn Pot.
6. Dump any ash from the burn pot.
7. Re-install the burn pot, making sure it's sitting flat after installation.
8. For the first use or after running the grill out of pellets you will need to prime the system. Turn on
the grill; let it run for 1 minute or until the auger motor stops turning. Turn the grill off & turn it
on again until you hear pellets clinking into the burn pot. Again turn the grill off and back on, the
pellet feed system is primed and you are now set to proceed now.
450

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Overview of your ProGrill Control .
Control I/O, ON/OFF Touch Pad
This pressure sensitive touch pad is used to turn the grill/appliance on and off.
Turning the grill “on” activates the automatic start-up mode and illuminates the digital LED
readout.
Pressing the touch pad again activates the shutdown mode of the appliance.
The Smart Start touch pad allows electricity to flow to the electrical components for 20
minutes. When a temp of 165F is reached, the igniter and startup feed rate will end and
the appliance will operate in the desired cook or smoke mode at the set temperature.
If 165F is not achieved after 20 minutes, the appliance will turn off.
When the Smart Start touch pad is used to turn off the appliance, the board will stop the
auger from turning. The convection fan will continue to run until the temperature drops to
approx. 145F.
Function Mode (Cook / Smoke) Touch Pad
By pressing the mode touch pad, the style of cooking and related pellet feed-rates will change
between Cook and Smoke modes. The LED’s besides Actual or Set are used to indicate
which temperature is presently displayed.
Temp (Temperature) LED Display Screen; (Displays temperature and error messages),
By pressing the Display touch pad, the LED display screen will show either the actual
temperature within the appliance or the set-point. The LED besides actual or set-point is
used to indicate which temperature is presently displayed. Note: it is normal for the temp
readout to vary from time to time. This is caused by pellets being placed in the burn pot
and the pellets burning down until the controller calls for more pellets to be placed in to the
burn pot. This works similar to an oven when it turns off and on to maintain temperatures.
As you preheat your grill, you will see larger deviations in temperature. After the grill is
preheated and the cooking temperature is set, the temperature will stabilize within a
normal range.
When first started you will see a default temperature and then it will change to actual as
the warm up process progresses. Note: The temperature setting range is from 180F to
600F.
Note: To reset an error, press on or off after correcting the problem

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Operating Your Smoke-N-Hot Pro
ProGrill Temperature Control
About the Controller: The ProGrill control is similar to the control on your kitchen oven. The big
difference is the ability to automatically compensate for different ambient conditions. This means that you
can cook outside whether it's below freezing or desert hot.
Automatic Start Up
1. To Start
Press the l/O Smart Start button to initiate the start cycle. At this time the igniter heats up, the Cook
light on the control flashes and the combustion fan starts. Additionally the auger will run continuously for
approximately 60 seconds to prime the grate for ignition. The Cooking Center will automatically start in 4-
8 minutes. The igniter will turn off automatically when either the internal temperature reaches 165º F or
15 minutes has passed. While the start-up process is proceeding, complete steps 2, 3, & 4 to set-up the
controller for pre-heat.
2. Place FUNCTION MODE SWITCH to Cook
(Corresponding light will illuminate)
3. Set the TEMP DISPLAY Arrows to the desired temperature (Set light will illuminate) this
will change the displayed temperature to Set Temperature if it was previously displaying the actual
temperature.
4. Set TEMP DISPLAY to Actual. (Actual light will illuminate)
Initially the current actual temperature in the cooking area will be displayed . Note: Actual
temperature will fluctuate up or down. This is normal and represents the normal fluctuation of any
oven.
Notes
1: Should the igniter fail to ignite in approximately 15 minutes the Cooking Center will shut down
automatically and the display will indicate error code 2.
2: Your Grill will smoke for a few minutes as the pellets are lighting and coming to full
burn.
3: If the fire does not start, the Grill will continue to feed pellets and the fan will run for approximately
10-15 minutes. The grill will then automatically shut off. If this happens, some unburned pellets will build
up in the burn pot. To restart the fire, clean the excess pellets out of the burn grate and repeat the above
steps.

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5. To operate: When started, operate as follows;
Pre-Heat: A unique advantage of the ProGrill control is that when you turn it on and select your
temperature, the ProGrill control will enter a preheat and temperature learning cycle . At this time
your grill will both preheat and compensate for current ambient conditions. After approximately
10-15 minutes (depending on conditions and temperature settings) your grill will be ready for use
and to maintain your desired cooking temperature (see food preparation chart, Appendix A for
recommended cooking temperatures)
Cooking Mode: Temperature will be automatically maintained at your set temperature range. You
may notice some fluctuation up and down during this time. This is a normal part of any
oven/appliance operation.
Smoke Mode: Smoking is a variation on grilling and is one of the unique advantages of your
Smoke-N-Hot Pro and gives you the temperature range for both, low and Hot Smoking. Low
Smoke mode set to temperatures between 180° and 225° produces a greater amount of smoke.
Hot smoke mode set to temperatures between 225 and 295 will produce lighter smoke. Which
method you use will largely depend on what is being smoked (see Appendix B) and your personal
preferences.
Smoke TIP: To vary smoke flavor intensity, experiment with the amount of time you use the
smoke mode and the mix of flavored pellets you use along with the all-purpose pellets. This is
more important if you use stronger flavored pellets such as Mesquite. Switching to smoke mode
soon after putting your food on the grill allows the smoke to penetrate the meats before they
have a chance to sear closed. The smoke mode works best when a longer cooking time is
required, such as large cuts of meat, fish, or poultry. Experiment with the length of time you
leave for smoking, before cooking thoroughly. Try different combinations of both modes. Some
chefs prefer the smoke mode at the end of cooking and to keep the food warm until ready for
serving.
You can return to the cook mode at any time by pressing the set mode button to cook (cook light
will illuminate). It is fine to go from very high heat (above 400°) to smoke Mode directly but be
sure to open the lid for a short time to help drop the temperature quickly.
Note: If the set temperature is reduced from a high temperature to a low temperature, it may
take 15-20 minutes for the Smoke-N-Hot Pro to reach the new set-point.
CAUTION: Grease fires are caused by excessively greasy food; examples would be large
whole chickens or whole ducks. Not properly maintaining your grill by cleaning the grill after
cooking greasy food, or failing to clean ash from the burn pot on a regular basis could result
in poor performance or a grease fire.
In the unlikely event you experience a grease fire while cooking, remove your food and close
the lid. If the grease fire does not go out within 5 minutes, open the lid and lightly sprinkle
baking soda on the fire. Be careful not to burn yourself. If the fire remains, unplug the grill
and shut the lid until the fire is completely out. Once the grill cools to 120F, restart using
the normal starting procedure.
Because grease and grilling are always companions you should consider putting your grill on
a grill mat if there is concern about your deck or patio surface being stained. Many times the
overuse of marinades or sauces will cause drips and stains that you would want to protect
from.

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Manual Start Up:
In case of igniter failure, you can start your Smoke-N-Hot Pro manually.
1. Remove the porcelain enameled steel grills and the flame deflector.
2. Inspect the stainless steel burn pot to ensure that is clean of debris and that the igniter air holes
are not obstructed. Also check to ensure proper placement of the burn grate.
3. Place a small handful of pellets in the bottom of the burn grate. Add a small amount of solid fuel
fire starter, such as those made from sawdust and wax or use wood shavings.
4. Add a small amount of fire-starter to the pellets on the burn grate. CAUTION: DO NOT USE
FLAMMABLE LIQUIDS SUCH A GASOLINE, GASOLINE-TYPE LANTERN FUEL, KEROSENE,
CHARCOAL LIGHTER FLUID, OR SIMILAR LIQUIDS TO START OR FRESHEN-UP THE FIRE! KEEP
ALL SUCH LIQUIDS WELL AWAY FROM THE GRILL WHILE IT IS IN USE.
5. Light the fire starter from the front access door of the combustion chamber through one of the
vent holes.
6. Turn the ProGrill Control on by following steps 1-5 as noted in Automatic Start up on page 10
7. As soon as pellets are burning briskly, replace the porcelain enameled flame deflector and
cooking grates. Your grill will begin to produce smoke while the startup cycle is taking place.
Close the lid.
Self-Cleaning and turning off your Smoke-N-Hot Pro:
Your Smoke-N-Hot Pro will give you many years of service with minimum cleaning. An important step
is allowing the grill and cooking grates to “Self Clean” by running the grill at a high temperature for 10-15
minutes after each (use or before the next use). While the grill is still burning, make sure the control is in
the “cook” mode and use the display to set the temp to 600°. Let the grill burn off any residue inside the
grill for 10-15 minutes and then shut off.
To shut cooking center off, press l/O Smart Start. The fuel feed will stop. When internal temperatures
have cooled to approximately 120° the convection fans will automatically shut off. After the cooking
center cools, clean the outside with a mild detergent and soft rag. Cover the cooking center with the
optional cover. Note: If grease or smoke discoloration is allowed to stay for long periods of time you may
need a stronger cleaner to remove. Frequent through cleanings are strongly advised.

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Information about BBQ Cooking Pellets
Flavored pellets come in a variety of flavors such as Mesquite, Alder, Apple, Hickory, Maple and Cherry to
name the most common. They contain approximately 8,200 BTU’s of heat per pound; have very little ash
and low moisture content. Cooking pellets are 100% compressed hardwood, they are not heating pellets.
Also please understand that pellets are compressed wood and if mishandled will become saw dust. When
loading the pellet hopper be sure that you are loading pellets and not loose saw dust from
broken/crumpled pellets.
Flavored Pellet Guidelines
Mesquite yields a woodsy flavor to grilled foods and is often used with poultry. Hickory intensifies the
flavor of food with a robust, tangy taste suited to beef, pork or lamb. Apple or most any fruitwood adds a
smoky, mild sweetness and is highly recommended for baking bread, chicken and pork.
Flavor is an individual taste and we suggest you try the different flavors or combination of flavors to find
the combinations that suit your needs and tastes.
Caution: some wood pellets produced for heating fuel have a high content of softwood or even recycled
wood furniture which can include pitch, chemicals or glues and should not be used for cooking. To be
sure you are using clean burning pellets manufactured for cooking, purchase 100% BBQ cooking pellets.
Store pellets in a dry location for optimal performance.
Periodic Grill Maintenance
Stainless Steel Working Surfaces
ALWAYS clean dirt and dust off all stainless steel surfaces before you begin to cook. The dirt can cook
into the metal and discolor it. Dirt can be easily cleaned with hot soapy water and a soft cloth. There are
also many commercial products made to clean and protect your stainless steel surfaces. For light cleaning
you can use the Scotch Brite No Scratch blue pads in the direction of the SS texture.
Porcelain Enamel Surfaces
These surfaces can take heavy scrubbing and washing to keep as clean as you like. They do not like to be
dropped so handle with care when cleaning or moving. Your cooking grids will clean well in the dish
washer.
Painted Surfaces
Your painted surfaces have a very durable high temp powder coat finish. The surfaces can be cleaned
with mild soap and water and wiped with a soft rag.
Flavor enhancer
From time to time you may need to brush off any burnt residue. The best time to clean is when you go
through the initial set-up / cleaning procedures and after every 5 to 10 uses.
Firebox and Hood
Because the firebox is used to channel the fan forced air into the burn grate, there is very little
maintenance to be done in this area. Occasionally, you may either vacuum or brush out any build-up of
ash or burn debris that has fallen below the burn grate. Remove any accumulation of grease or debris on
the inside surfaces.

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Burn Pot and Igniter
Periodically check the air holes found in the burn pot for any blockages or build-ups. Using a wire brush,
scrape off any build up or blockage. When reinstalling, confirm the proper positioning in the burn pot.
The burn pot should slide in the housing rails easily with the igniter protruding into the burn pot. You will
also want to visually check the air holes in the igniter tube. Clean any debris or blockage out of both
areas to ensure a perfect start.
Food Handling and Safety
Following are some basic hints for food safety. Number one rule is if in doubt about the safety of any
food item, error on the side of caution! Make sure your hands are clean before handling food. Be sure
you wash your hands thoroughly after handling fresh meat, fish and poultry. Prevent the cross
contamination of bacteria by using separate platters and utensils for raw and cooked food. To prevent
cross contamination, use different utensils for each basting function.
Bacteria are living organisms that grow and multiply rapidly in warm, moist foods. A marinade should
never be saved to be used another day. If you are going to use it to serve with your meat, be sure to
bring it to a boil before serving. Keep hot foods hot (above 140ºF) and cold foods cold (below 37ºF).
Don't leave hot foods out of refrigeration for more than two hours. Cooked foods and salads should not
be left out in the heat for more than an hour. Fill a deep tray or casserole dish with ice to keep salads
cool and safe. Don't defrost meat at room temperature or on a counter top. Marinate meat in the
refrigerator. Always use a meat thermometer to determine the internal temperature of the foods you are
cooking. It’s a good idea to put grilled food onto a heated platter, to help keep the food warm. Steaks
benefit from resting for several minutes before serving. This seals those delicious juices in the meat.
Grilling Accessories you may wish to have.
Aluminum Foil
Extra-strength foil is always useful for grilling. Used to make foil packages, cover food, or to fold up into a
flat dish to act as a drip pan. Also used to speed up cooking, protect bones from burning, and to keep
foods warm.
Basting Brush
You may need a selection of these because you should not use the same brush in two different
marinades. Use to apply your favorite sauces and marinades to foods on the grill. Again look for one with
a long handle to keep your hands away from the heat. Natural bristles that are cut at a 45* angle make it
easier to baste large cuts of meat.
Drip / Roast Pans
Used to prevent flare-ups, keep food from drying out, eliminate basting, and catch those flavorful juices
that drip from the meat. Various juices can also be added to the pan to impart a desired flavor, such as
apple, lemon, cranberry, pineapple, any cola, etc. Drip pans are also useful when cooking extra greasy
foods like a large whole chicken or a whole duck.
Grill Baskets
Perfect for cooking foods that are difficult to handle on the grill, such as vegetables, seafood, fish and
certain cuts of meats. Usually made out of nickel-plated steel these baskets are made of two identical
halves being held together with hinges. Not only do they protect food, and make handling easier, but also
allow for different foods to be combined and grilled together without piercing the food.
Griddle
Use to griddle complete breakfasts, grill sandwiches, and toast fajitas. Cook all your bacon and sausages
outdoors, and they’re great for grilling vegetables, stir-frying, and searing.

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Cooking Racks
Roast racks and rib racks are a great way to increase your cooking pleasure. Roast racks can be used to
enhance the convective cooking capabilities of your grill, by allowing the smoke flavored air to move
around the entire roast evenly. Rib racks are a great way to increase your capacity of your grill for those
large gatherings. They can also be used for chops and chicken pieces. (Additional small grates are
available for purchase and will allow you to significantly increase your total cooking surface.)
Tongs
Use tongs rather than a fork for turning and handling meats to avoid losing the natural juices. Extra-large
ones with long handles allow you to grip a variety of delicate foods. A must for turning those delicious
burgers and fish filets. Again, look for a long, sturdy handle and the widest blade possible. The holes in
the blade prevent the build-up of steam, which could make your food soggy.
Kabob Skewers (wood or metal)
Wood skewers adhere better to meat than the metal ones. When using the wood skewers, remember to
soak them in water for at least 30 minutes before using to prevent them from burning in the heat of the
grill. Another way to protect them would be to wrap the exposed ends with aluminum foil. Metal skewers
should be those with flat blades or dual prong. The flat skewer is designed to prevent the food from
rotating when you turn the skewer. The dual prong skewers hold all foods more securely and are ideal
way to hold delicate meats and vegetables.
Metal Brush
It is important to clean your grill thoroughly before each use. A long handled brush with metal bristles is
the best tool for the job.
Skillets and Woks
These baskets allow you to stir-grill vegetables, seafood, and other small pieces of food the same way
you would if you were indoors. The holes allow the smoke and flavors to reach the food.

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Appendix B
Approximate Smoking Times for
Smoke-N-Hot Pro
Always use a meat thermometer to be sure meats and poultry are cooked to a safe
internal temperature and doneness. Serious Health risks may exist with undercooked
meat! Approximate cooking times are, from various sources and are based on meat at refrigerator
temperatures. Use a good quality temperature probe to assure best results. We suggest that when
grilling at higher temperatures, you apply barbecue sauce only during the last 15 to 30 minutes of
grilling to prevent excess browning or burning. NOTE: Keep lid closed when using Smoke Mode.
Smoking times are largely dependent on personal preference and the quality of the meat
being smoked. In general the longer you smoke the meat at a lower temperature the
more tender the meat will become. You will also need to consider how much of a smoke taste
you want and what flavor of smoke. Oak, Hickory, Apple, Alder, Cherry, Mesquite to name the most
common. Here again that is largely a matter of personal preference.
For best results we recommend that you use a set point temperature in Smoke Mode from 225-275°
for most meats. If you wish to have a smokier flavor and have the time, you can go as low as 180°,
but you usually don’t gain much by doing that. Always use a meat thermometer to be sure meats
and poultry are cooked to a safe internal temperature and doneness.
The following is a general guide and we recommend you experiment to find what temperature and
flavor best suites your personal taste. If you want to finish faster use higher temperature. Note: this
will in most cases result in a less tender product. When you have the time the lower temperature for
a longer time will give you the best results. For additional tips and to view and share a recipe go to
www.smokenhotgrills.com/recipe
ITEM
Control
Set Point
INTERNAL TEMP = ° F
BEEF
450°-525°
145 to 160
HAM
225°-275°
140-170
LAMB
225°-275°
145 to 160
PORK, Fresh
300°-400°
160-180
VEAL
225°-275°
145 to 160
VENISON
225°-275°
145 to 160
CHICKEN
350°-450°
170 to 180
DUCK or GOOSE
350°-450°
180 to 185
TURKEY
330°-425°
180 as measured in the thigh
Grilling & Grease: Because greasy foods can lead to a grease fire in your grill [see page 12] it is
recommended foods that produce grease such as hamburger, chicken pieces, roasts either be
smoked in the 200° range or cooked in the 400°+ range to allow the fat drippings to be burned off
as they are produced. Also consider the use of a drip pan to catch fat and juices so they can be
used later for sauces and gravies.

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5 Year Limited Warranty
Smoke-N-Hot Pro
This limited warranty covers products manufactured by Smoke-N-Hot Grills. Products carry a 60
Month limited warranty from the date of purchase by the original owner against defects in
material and workmanship. Electronic and electrical components carry a 24 month replacement
warranty when subjected to normal residential use. Limited warranty does not apply to paint,
porcelain enamel, burn pot, burn grate, grill cover, gaskets or damage caused from corrosion.
Conditions of Limited Warranty
1. During the term of the limited warranty, Smoke-N-Hot Grills
obligation shall be limited to replacement of covered, failed components, F.O.B. point of
shipment. Smoke-N-Hot Grills will repair or replace parts returned to Smoke-N-Hot Grills freight
prepaid, if the part(s) are found by Smoke-N-Hot Grills to be defective upon examination. Smoke-N-
Hot Grills shall not be liable for transportation charges, labor costs, or export duties. Except as
provided in this CONDITIONS OF LIMITED WARRANTY, repair or replacement of parts in the
manner and for the period of time stipulated hereunder shall constitute the fulfillment of all direct
and derivate liabilities and obligations from Smoke-N-Hot Grills to you.
2. The warranty coverage begins on the original date of purchase as stated on the sales receipt.
Product registration may speed up your warranty claim.
3. Repair or replacement of the Smoke-N-Hot Grills component does not extend the limited
warranty.
4. Pouring liquids on or in your Smoke-N-Hot Grills product will void this warranty.
5. Smoke-N-Hot Grills takes every precaution to utilize materials that retard rust including the use
of high-temperature paint where advisable. Even with these safeguards, the protective coatings
can be compromised by various substances and conditions beyond Smoke-N-Hot Grills control.
High temperatures, excessive humidity, chlorine, industrial fumes, fertilizers, lawn pesticides and
salt are some of the substances that can affect paint and metal coatings. For these reasons, the
limited warranties DO NOT COVER RUST OR OXIDATION, unless there is loss of structural
integrity on the grill component. Should any of the above occur, refer to you Instruction Manual’s
maintenance section for paint or porcelain enamel finish protection or repair. Smoke-N-Hot Grills
recommends that you purchase a Smoke-N-Hot Grills full-length protective cover for your grill
when not in use.
6. The warranty is based on residential use. Warranty coverage does not apply to products used
in commercial applications.
Exceptions to the Limited Warranty
There is no written or implied performance warranty on the Smoke-N-Hot Grills products, as the
manufacturer has no control over the installation, operations, cleaning, maintenance or the type
of fuel burned.
This limited warranty will not apply nor will Smoke-N-Hot Grills assume responsibility if your
product has not been installed, operated, cleaned and maintained in strict accordance with the
manufacturer's instructions. Burning anything other than premium wood pellets may void the
warranty. The warranty does not cover damage or breakage due to misuse, improper handling
or modifications.
NEITHER THE MANUFACTURER, NOR THE SUPPLIERS TO THE PURCHASER, ACCEPTS
RESPONSIBILITY, LEGAL OR OTHERWISE, FOR THE INCIDENTAL OR CONSEQUENTIAL
DAMAGE TO THE PROPERTY OR PERSONS RESULTING FROM THE USE OF THIS
PRODUCT. ANY WARRANTY IMPLIED BY LAW, INCLUDING BUT NOT LIMITED TO IMPLIED
WARRANTIES OF MERCHANTABILITY OR FITNESS, SHALL BE LIMITED TO ONE (1) YEAR

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FROM THE DATE OF ORIGINAL PURCHASE. WHETHER A CLAIM IS MADE AGAINST THE
MANUFACTURER BASED ON THE BREACH OF THIS WARRANTY OR ANY OTHER TYPE
OF WARRANTY EXPRESSED OR IMPLIED BY LAW, MANUFACTURER SHALL IN NO EVENT
BE LIABLE FOR ANY SPECIAL, INDIRECT, CONSEQUENTIAL OR OTHER DAMAGES OF
ANY NATURE WHATSOEVER IN EXCESS OF THE ORIGINAL PURCHASE PRICE OF THIS
PRODUCT. ALL WARRANTIES BY MANUFACTURER ARE SET FORTH HEREIN AND NO
CLAIM SHALL BE MADE AGAINST MANUFACTURER ON ANY ORAL WARRANTY OR
REPRESENTATION.
Some states do not allow the exclusion or limitation of incidental or consequential damages, or
limitations of implied warranties, so the limitations or exclusions set forth in this limited warranty
may not apply to you. This limited warranty gives you specific legal rights and you may have
other rights, which vary from state to state.
The limited warranty for 60 months is in lieu of all other warranties expressed or implied, at law or
otherwise, and Smoke-N-Hot Grills does not authorize any person or representative to assume for
Smoke-N-Hot Grills any obligation or liability in connection with the sale of this product. This
means that no warranties, either expressed or implied, are extended to persons who purchase
the product from anyone other than Smoke-N-Hot Grills or an authorized Smoke-N-Hot Grills
dealer.
Procedure for Warranty Service
Call your nearest Smoke-N-Hot Grills dealer for repair or replacement of your “in-warranty” parts.
Be prepared to furnish the following information:
1. Purchaser’s name, model and serial number of grill and date of purchase or a copy of the
sales receipt.
2. A complete description of the problem.
Smoke-N-Hot Grills
2407 Talley Way
Kelso, WA 98662
[T] 360-425-4200
[E] [e-mail]