Texas Backyard Smoker Use and care manual

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Texas Original Backyard Smoker
OPERATION & SAFETY
INSTRUCTIONS MANUEL
Version1.0,January 2015

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Welcome to Texas Original Pits and Smokers
Thank you for purchasing a Texas Original Pit and Smoker. You are joining a family of
satisfied customers. We are very proud of our products and that they are forged
and handcrafted in South Texas. Please review the following information
carefully. It will give you great tips and information that will help you use your
Texas Original Pit and Smokers.
Please complete the form below for future reference. Additionally, complete the
online Warranty Registration (www.TexasOriginalPits.com/warranty-registration-
form) using the information that you filled out below. If you would rather mail in
your warranty information there is a form on the back of the manual that you can
fill out and send in. T.O.P.S.'s serial number is located on a metal plate on the
underneath of your smoker’s cooking chamber door.
Thank You for Choosing Texas Original Pits
Model
Serial Number
Date of Purchase
Purchased From

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Contents
Dangers, Warnings and Cautions...............................................................................................3
Available Product Add-Ons. ......................................................................................................4
Smoker Diagram...........................................................................................................................6
Smoker Assembly.........................................................................................................................7
• Smoker Arrival......................................................................................................................... 7
• Smoker Placement. ..........................................................................................................7
• Leveling the Smoker...............................................................................................................7
Operating the Smoker........................................................................................................................7
• Initial Burn Off................................................................................................................7
• Lighting Your Smoker.............................................................................................................7
• Pre-Heating......................................................................................................................... 7
• Door Position. ....................................................................................................................7
Pre-Grill Checklist/Routine Maintenance. .............................................................................8
How to Build a Fire For Your Smoker .........................................................................................10
How to Use Your Smoker for Direct Grilling..................................................................... 12
• Using the Firebox for Direct Grilling. ..................................................................... 12
• Using the Cooking Chamber for Direct Grilling. ................................................... 13
Grill Maintenance. ..................................................................................................................... 16
• Preparing the Grill For Season. .................................................................................. 16
• Painted Surfaces............................................................................................................16
• Cooking Grates. .............................................................................................................. 16
• Heat Management Plate............................................................................................... 16
• Cooking Chamber....................................................................................................................16
• Grease Management and Bucket................................................................................ 17
• Additional Maintenance............................................................................................... 17
• Storing Your Grill........................................................................................................... 17
Wood Flavor Guidelines. .......................................................................................................... 18
Wood Usage. ............................................................................................................................... 18
How Often Do I Maintain My Fire........................................................................................ 18
Meat Temperature Guide......................................................................................................... 19
Warranty Information............................................................................................................. 20

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Dangers, Warnings and Cautions
• Read this manual completely before using your T.O.P. for the first time.
• When opening the heavy lid to the firebox or cooking chamber, make sure it
is pushed all the way back so it rests against the lid support bracket. If the
lid is not resting against the bracket, it could fall back down to the closed
position and cause bodily injury
• Do not use indoors! This smoker is for outdoor use only.
• Do not leave pets, infants, or children unattended near a smoker in use.
• Keep the grill a minimum of 10 feet away from combustible surfaces.
• Do not use lighter fluid, gasoline, or any other highly flammable fluids to
ignite or re-ignite your smoker.
• Do not use or store lighter fluid, gasoline or any other highly flammable
fluids within five feet of the smoker.
• Do not transport your grill while operating or when the grill is hot. Make
sure the fire is out and the grill is cool before moving.
• Exterior surfaces on the grill will be hot when in use and during cool down.
• Should a grease fire occur, keep the door closed until the fire is out.
• Use heat resistant gloves when operating the grill.
• Do not remove any ash until the fire has completely burned out and are
fully extinguished.
• We advise a fire extinguisher be on hand at all times
• Do not wear loose clothing or allow hair to hang freely while using
smoker
• Never add charcoal lighting fluid to hot or even warm coals
• Do not exceed a temperature of 400* F in cooking chamber
• Check the T.O.P.S. website (www.TexasOriginalPits.com) occasionally for
updates and new product information for Texas Original Pits and Smokers
Failure to follow the “Dangers, Warnings and Cautions” contained
in this manual may result in serious bodily injury, death or in a fire.

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Available Product Upgrades and Add-On’s
2nd Level Slide-Out Shelf 20” and 24” dia. Pits only
Adding the second shelf increases the cooking area in your smoker.
Log Lighter
The log lighter allows you to use propane to get the fire started.
Charcoal Grate
Adding a charcoal grate to your smoker cooking chamber allows you to convert the
main cooking chamber into a direct grill.
Heat Management Plate
The heat management plate installs against the common wall of the firebox and
the cooking chamber. The design forces the heat and smoke to enter the cooking
chamber under the heat plate and is then released incrementally as it travels
across the cooking chamber. This design reduces the side to side temperature
variance that is commonly seen in offset cookers.
Counter Weight
The counter weight is welded onto the door of the main cooking chamber. The
counter weight assists in opening the door by reducing the weight that is being
lifted.
Pot Warmer
The pot warmer is a metal channel welded onto the top of the firebox door.
The heat from the firebox warms the flat-plate and you can place a pot on it
to keep it warm
Additional Temperature Gauge
Adding a additional temperature gauge allows you to understand heating
temps in additional area’s of the smoker
For many other accessories and upgrades that we make available for your
Pit or Smoker, go on- line to www.TexasOriginalPits.com you can purchase
For more information about any extra accessories, call your local T.O.P. dealer or
contact us directly at 713-369-3138 or email us at [email protected].

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Smoker Diagram
SECOND SHELF 20" and 24" Dia. Pits Only
COOKING GRATE
HEAT MANAGEMENT PLATE
(optional)
COOKING GRATE
WOOD GRATE
LOG LIGHTER
(optional)
NOTE: Loaded Smoker shown. Your smoker may vary slightly depending on model.

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Smoker Assembly
Smoker Arrival
Your Texas Original Pits and Smokers will arrive on a pallet wrapped and held on with banding. Cut
the bands and remove the plastic wrap and foam from the smoker. Remove the smoker from
the pallet. It is recommended that two people remove the T.O.P.S. from the pallet due to its
size and weight. Open the cooking chamber and remove the two cooking grates and ash rake. If
your cooker is ordered with options, you will find them packaged inside.
Smoker Placement
All T.O.P. smokers/grills should always be positioned on level-stable ground and never closer than
a minimum of 10 feet away from any combustible surface (wall, rail, fence, bushes, grass, etc.).
Leveling the Smoker
To level the smoker, stand in front of the cooking chamber door and place a level on the lower shelf to
help you level the smoker. You need to level the smoker from front to back and not side to side.
Leveling the smoker from side to side will offset the 5/8” slope that is built in to the smoker for
grease drainage and could cause the grease to run backwards towards the firebox.
Operating the Smoker
Initial Burn Off
Before cooking on your smoker for the first time, burn off the grill to rid it of any foreign matter.
This is also the time you will allow the hi-temp paint to cure properly. Light and operate the grill at 175°F
to 250°F with all options and grates in place with the door closed for two hours. This is also the time
for spraying or brushing oil inside the grill before heating and curing the smoker
Lighting Your Smoker
Always go through the Pre-Grill Checklist (Page 8).
Look at section “How to build a fire” for tips on creating a fire for your smoker.
Pre-Heating When Used As A Smoker
Pre-heating your Texas Original Pits and Smokers is important. Allow 45 minutes to get a coal bed built
and for the steel in the pit to heat up. Once the desired cooking temperature is reached, the pit will
be ready to cook on.
Door Position
Preheat and cooker with the door closed. This allows for faster heat-up and will keep the
cooking temperature even; the food will cook faster while consuming less fuel.

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Pre-Grill Checklist/Routine Maintenance
Perform the following services when the grill is cool
1. Open the cooking chamber door and remove the cooking grates.
FIG 1
2. Remove the heat management plate if applicable.
FIG 2

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3. Inspect the bottom of the cooking chamber for any grease build up and clean
as needed. See page 16 for more details.
4. Install the heat management plate. See FIG 2.
5. Install cooking grates and optional second shelf See FIG 1.
6. Clean grease bucket as needed. See FIG 3.
FIG 3

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How to Build a Fire for Your Smoker
Start with the firebox door, main damper and chimney damper in the open
position. This will increase airflow and speed the fire building process.
FIG 4
It is preferable to start with a charcoal base. Once you have a hot bed of
charcoal, close the door and place two pieces of wood onto the coal base.
FIG 5
FULLY OPEN
FULLY OPEN

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As the wood reduces to coal, close both dampers to the halfway position to allow
the pit temperature to begin to rise.
FIG 6
Once the pit stabilizes at the desired temperature, add a couple piece of flavor
wood every hour. You are now ready to cook.
FIG 7
HALF OPEN
HALF OPEN

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FULLY OPEN
FULLY OPEN
How to Use Your Smoker for Direct Grilling
Using the Firebox for Direct Grilling
Start with the firebox door, main damper and chimney damper in the open
position. This will increase airflow and speed up the time it takes for the coals
to be ready to cook on.
FIG 8
Place your charcoal onto the wood grate and ignite the coals. Once this is done,
you can close the side door. NOTE: We do not recommend using lighter fluid to
ignite the charcoal.
FIG 9
WOOD GRATE

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Once you have a hot bed of coals, close the damper to the halfway position. You are now
ready to cook.
FIG 10
Using the Cooking Chamber for Direct Grilling
This is an optional accessory for your smoker. The “ grill charcoal grate” for cooking chamber
can be ordered order online at www.TexasOriginalPits.com(accessories )
Start by removing the cooking grates and the heat management plate (if applicable).
FIG 11 FIG 12
HALF OPEN

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Place the charcoal grate into the cooking chamber. Place your charcoal onto the
char- coal grate and ignite the coals. We do not recommend using lighter fluid to
ignite the charcoal. Note: The charcoal grate sits against the walls of the cooking
chamber.
CHARCOAL GRATE
FIG 13
Be sure the main damper, chimney damper and main cooking chamber door are open.
This will increase airflow an and help get the coals up to cooking temperature.
FIG 14

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After the coals are started, place cooking grates back into the cooking chamber.
Once you have a hot bed of charcoal you are ready to cook.
FIG 15

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Grill Maintenance
Preparing the Grill for the Season
Begin with a thorough inspection of the entire grill correcting any issues you find. Follow the
steps found in the Pre-Grill checklist (Page 8).
Painted Surfaces
Texas Original Pits and Smokers are painted with quality high heat silicone based paint. When
cleaning the smoker, surfaces should be washed down with warm soapy water using a neutral
detergent and rinsed with clean water. For more information about high heat paint that can be
used for touch-up, contact [email protected]. We recommend annually
maintaining any area of the exterior paint coating. Simply sand any area’s found with a medium
sand paper, then paint 2-3 coats over the area with a hi-temp flat black paint
Cooking Grates
When new, wash the grates thoroughly with warm soapy water, place back in the smoker and
lightly coat with vegetable oil. Condition the grates during the burn off process.
When you begin the next cooking session, bring the grill up to the desired cooking
temperature and use a long handled grill brush to clean the grates.
Heat Management Plate
Clean excess grease using a plastic scraper and paper towels and then wash with warm soapy
water.
Cooking Chamber
It is recommended that each time you run through the steps in the Pre-Grill checklist (Page
8) that you inspect and thoroughly clean the interior of the cooking chamber. Any excess
grease can be cleaned up using a plastic scraper and paper towels. At the beginning of the
season and then as often as needed you should de-grease the interior with citrus based
cleaning solution.
• Ensure that the grill is completely cold before using a shop vacuum or before
scooping out and disposing of the ashes. Dispose of the ashes in a metal container.
• Use a citrus based cleaning solution to clean the entire inside of the body.

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Grease Management Area and Bucket
Always be sure the cooking chamber area is clean and free of debris and empty the grease
bucket regularly. Buckets are available for purchase at www.TexasOriginalPits.com
Additional Maintenance:
In addition to regular cleaning, perform the following procedures every 30 days:
1. Use a stiff brush to remove any build-up on the inside walls of your grill. Inspect and clean
the inside of the door and the inside walls of the cooking chamber.
2. When your grill is cool to the touch use a shop vacuum to thoroughly clean the cooking
chamber and firebox.
3. Use a citrus based cleaning solution to thoroughly clean the inside of the smoker.
4. Finally, visually inspect the painted surfaces and touch up any scratches with high heat
flat black paint. Touch-up paint can be purchased from Texas Original Pits and
Smokers. Call 1-713-369-3138. or Purchase on Line at www.TexasOriginalPits.com
Storing Your Grill
Covers are available for your smoker at www.TexasOriginalPits.com this will help to protect it from
the weather. If storing your cooker inside, be sure the smoker is cool to the touch before
moving it inside. Inspect the firebox and cooking chamber for any remaining embers before
storing the unit.
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Frequency
Every Use
Every 3 Uses
Every 7 Uses
Once A Year
Maintenance
Tasks
Clean Cooking
Grates
p.16
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Vacuum Ash
From Cooking
Chamber
p. 16
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Clean
Heat Management
Plate
p. 16
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Check Grease
Bucket
p. 17
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Clean Body
Of Smoker
p. 16
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X

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WOOD FLAVOR GUIDELINES
WOOD
FLAVOR
BEST WITH
Apple
Sweet, fruity smoke.
Strongest of the fruit woods
Beef, Pork, Ham, Poultry, Game
Black Walnut
Strong smoke, slightly bitter like walnuts.
Beef, Pork, Ham, Game
Cherry
Sweet fruity smoke that gives a
rosy tint to the meats
Beef, Pork, Poultry, Fish, Game Birds
Hickory
Bacon-Flavor, most commonly used
and recognized smoke
Beef, Pork, Poultry, Fish, Game
Mesquite
Spicy, very distinctive smoke of
southwestern cooking
Beef, Pork, Poultry, Fish, Game
Mulberry
Sweet, tangy, blackberry smoke favor
Pork, Ham, Poultry, Game Birds
Oak
Heavy smoke with no after-taste, gives
foods a wonderful smoked color
Beef, Pork, Poultry, Fish, Game
Pecan
Similar to hickory but milder and sweeter
with a nut after-taste
Beef, Pork, Poultry, Fish, Game
Sugar Maple
Very mild, a sweet light smoke
Pork, Ham, Poultry, Game Birds
Wood Usage
Most Texas Original Pits and Smokers backyard models, with an average 10-hour cook, you will
consume less than one cubic 1- 1/2 cu. ft. of wood. ( normal bundle and half )
How Often Do I Maintain My Fire?
Expect to add one or two 14 - 16” small split log to the fire every hour or so. The key to
excellent color and a savory smoke infused flavor is running a small hot fire. When the fire
is running efficiently you will have a thin light colored smoke coming from the stack. NOTE:
A heavy white smoke indicates that you are smoldering and not efficiently burning the wood.
This will put a dark color and a harsh taste on your meat.

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Meat Temperature Guide
Doneness Internal Temperature Internal Description
Beef, Lamb, Veal
Steaks, Roasts and Chops
(USDA Safe Minimum Cooking Temperature 145 Degrees F)
Rare 120 to 130 Degrees F Center is bright red, pink towards the exterior portion, warm
Medium Rare 130 to 140 Degrees F Center is pink, starting to brown towards the edges, warm
Medium 140 to 150 Degrees F Center is light pink, edges are brown, hot
Medium Well 150 to 160 Degrees F Tan throughout with a hint of pink center
Well Done 160 Degrees and Above Evenly brown or grey throughout
Ground Meats, Sausages, Meat Loafs
(USDA Safe Minimum Cooking Temperature 165 Degrees F)
Safe for 165Degrees F Tan, no sign of pink
Consumption
Pork
Steaks, Roasts and Chops
(USDA Safe Minimum Cooking Temperature 145 Degrees F)
Medium 145 Degrees F Cream in color, pink to clear juices
Well Done 160 Degrees F Cream or white in color, clear juices
Brisket, Pork Shoulder, Pork Ribs
Tender and 190 Degrees F Tender, clear juices
Juicy
Poultry
(USDA Safe Minimum Cooking Temperature 165 Degrees F)
Safe for 165 Degrees F Juices are clear
Consumption
Fish
(USDA Safe Minimum Cooking Temperature 145 Degrees or Flesh is Opaque and Separates Easy with a Fork)
Rare 125 Degrees F Color is similar to the raw meat
Medium 135 Degrees F Fish is slightly translucent and will flake easily
Well Done 145 Degrees F Fish is opaque and will flake easily
Scallops
(USDA Safe Minimum Cooking Recommends Cook Until Flesh is Milky White or Opaque and Firm)
Safe for Should be white or opaque and firm
Consumption
Shrimp
(USDA Safe Minimum Cooking Recommends Cook Until Flesh is Pearly and Opaque)
Safe for Cook until shrimp is pearly and opaque
Consumption

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Warranty Information
Texas Original Pits and Smokers warrants this barbecue unit against defects in material and workmanship under
normal residential use and maintenance. Texas Original Pits and Smokers warrants the cooking body for the
lifetime from date ofpurchase against defects in material and workmanship under normal residential use and
maintenance.
Texas Original Pits and Smokers will provide a replacement part for any part found by Texas Original Pits and
Smokers to be defective and shall not be responsible for any re-assembly. Original part(s) approved for return
by the Texas Original Pits and Smokers Service Department must be returned prepaid by customer. Customer
should inspect the unit on purchase for any defects and immediately contact the retailer and notify any
apparent damage for which the retailer may be responsible
This warranty does not include labor charges connected with the determination of replacement of defective
parts, or freight charges to ship these parts.
Texas Original Pits and Smokers shall not be liable under this, or any implied warranty for incidental, special, or
consequential damages or any damage or defect to finish on the unit. In no event shall Texas Original Pits and
Smokers’ obligation to customer exceed the purchase price of the unit. This warranty gives customer specific
legal rights and customer may have other rights which vary from state tostate. In consideration ofthis
warranty, customer agrees that any dispute related to the unit or this warranty shall be tried in Harris County,
Texas and subject to Texas law.
This warranty shall be void if the unit is not assembled or operated in accordance with the operation
instructions provided with the unit, the unit is exposed tounreasonable orextreme weather conditions,
components, accessories, or fuels not compatible with the unit have been used, the unit has been used in a
commercial or food service application, or the user has abused or otherwise failed to maintain, cover, or properly
store the unit depending on weather conditions.
To process a warranty claim, Texas Original Pits and Smokers will require proof of customer’s date of purchase
from the retailer and must be in timely receipt of the warranty card. Customer must retain its sales slip or
invoice along with this certificate with your valuable documents for this warranty to be valid.
THE AGREEMENT IS IN LIEU OF ALL OTHER WARRANTIES, STATUTORY OR OTHERWISE, EXPRESS
ORIMPLIED, ALL OTHER REPRESENTATIONS MADEBYTexas OriginalPits and Smokers ORANYTHIRD PARTY
DISTRIBUTOR OR RETAILER AND ALL OTHER OBLIGATIONS OR LIABILITIES WITH RESPECT TO THE
UNIT COVERED BY THIS AGREEMENT WHICH, AT THE TIME OF PURCHASE OR AT ANY TIME IN THE
FUTURE, MAY BE MADE AGAINST TOP SMOKERS, ITS OFFICERS, DIRECTORS, EMPLOYEES, AND
AGENTS. EXCEPT AS EXPRESSLY PROVIDED HEREIN, Texas Original Pits and Smokers GIVES NO OTHER
EXPRESS OR IMPLIED WARRANTIES RELATING TO FITNESS FOR USE OF THE UNIT; MERCHANTABILITY
OF THE UNIT, FITNESS FOR A PARTICULAR PURPOSE OF THE UNIT,
QUALITYOFTHE UNIT; OR CONDITION OF THE UNIT. Texas OriginalPits and Smokers OBLIGATIONS
SHALL NOT EXCEED ITS OBLIGATION EXPRESSLY SET FORTH IN THIS AGREEMENT.
Texas Original Pits and Smokers provides no representation, warranty, or promise relating to damages or
defects in the unit which are the result of: (i) ordinary wear and tear; (ii) failure of customer to provide normal
maintenance or proper care of the unit; (iii) characteristics common to materials used; (iv) natural disaster; (v)
loss; or (vi) injury caused in any way bynatural elements, changes made tothe unit bythe customer, or any
misuse, negligence, recklessness, or intentional act or acts of any person.