Wildfire LONGHORN User manual

ASSEMBLY, CARE & SAFETY INSTRUCTIONS

We hereby guarantee that this product is free from defects in parts and workmanship for a period
of 12 months, starting from the date of purchase. Provided that the product is used normally and
care for within this warranty period, any defects that occur will be repaired, replaced or refunded
at our discretion. However, this warranty does not cover:
•Altered or modified Units.
•Damage due to improver maintenance, normal wear and tear, rust, or abuse.
•Surface scratches or heat damage which is regarded as normal wear and tear.
At Wildfire, we require proof of purchase for any warranty claims thus, we recommended that
you keep your sales receipt.
This warranty confers benefits which align with all rights and remedies in respect of the product
that the consumer has under the Competition and Consumer Act 2010 as well as other similar
state and territory laws. Wildfire products come with guarantees that cannot be excluded under
the Australian Consumer Law.
In case of a major product failure, consumers are entitled to a replacement or refund in addition
to compensation for any other reasonably foreseeable loss or damage. However, if the product is
of low quality with failure which does not amount to a major failure, the product will be repaired
or replaced.
1

•This product is intended for OUTDOOR USE ONLY.
•Do not leave the smoker unattended while
operating it.
•Do not operate smoker after consuming alcohol,
prescription or non-prescription drugs as this may
impair your ability to properly assemble or safely
operate this product.
•Ensure that your area is clear of all flammable
liquids and combustible material such as wood, dry
plants, dry grass, brush, paper, canvas and so on.
Do not operate this smoker whenever you have
any flammable liquid within 7.5 metres.
•This smoker is suitable for use only on level, stable
non-combustible surfaces such as brick, concrete
or dirt. Do not use smoker on or around surface
made of wood, vinyl, or plastic which are capable
of burning or melting.
•Do not operate this smoker in enclosed areas like
screen patios, close buildings, garages, and tents.
Keep a minimum clearance of 3 metres from all
sides of this smoker to all overhead construction as
well as 1 metre (3 feet) from any walls or rails.
•Do not use this smoker under any overhead roof
covering, overhang, or awning.
•This smoker has open flame. Thus, ensure that
your hands, hair and face are kept away from all
naked flames. Do not lean over the grill or firebox
while lighting or operating the smoker.
•Flames can flare-up when fresh air comes into
contact with fire. Thus, it’s important to take
caution when opening the lids.
•Always wear shoes and protective clothing during
operation of this smoker as loose clothing and hair
could catch fire during operation.
•Use caution when opening lids. Ensure that the lid
is pushed all the way open and resting on the back
stop to prevent injury.
•Do not use this smoker as a heater.
•The smoker is HOT during and after use. Thus,
avoid touching it surface during and after using it.
•Always wear protective gloves or mitts when
operating the smoker.
•Keep the smoker away from the reach of
CHILDREN AND PETS. Keep the smoker away from
area of activities after using it until the unit has
cooled.
•Do not move the smoker while in use. Ensure that
the smoker has cooled off before moving or storing
it.
•Do not leave hot coals or ashes in the smoker
unattended. Wait until the grill is cool before
removing hot coals or ashes. Wear protective
gloves and dispose hot coals or ashes in a non-
combustible metal container and dose with water
to fully extinguish them.
•This product is not suitable for use in or on
recreational vehicles and/or boats.
•Do not use this product for anything other than its
intended purposes. Longhorn smoker is not
intended for commercial use.
•Avoid the use of glassware, plastic or ceramic
cookware in the smoker. It is recommended to use
only Accessories and cookware supplied by
Wildlife.
•Modifying the Longhorn smoker voids the product
of its warranty, thus any form of modification
should be avoided.
•Avoid using this smoker in windy conditions or
days of a Total Fire Ban.
•Ensure that a temperature of 260 ºC (500 ºF) is
never exceeded. Make sure that the charcoal and
or wood do not rest on the walls of the firebox or
cooking chamber as this act might greatly reduce
the life of the metal finish.
•Fire should only be built on top of the wire
charcoal grates.
•This smoker is extremely heavy. Caution should be
taken when moving or lifting to prevent strains or
injuries.
•Ensure that a tin can is placed under the grease
hole at all times. The tin should be emptied or
replaced regularly.
2
CAREFULLY READ ALL INSTRUCTIONS, WARNINGS & SAFEGUARDS BEFORE ASSEMBLYING & OPERATING
THE PRODUCT. FAILURE TO DO SO MAY RESULT IN PROPERTY DAMAGE OR PERSONAL INJURY.

3
40 41 Small Lid Air Vent
NO. Name
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
Cap Nut
Spring
Smoke Stack Damper
Large Lid
Large Warming Grill
Smoke Stack
Sealing Gasket
Side handle
Cooking Chamber
Cooking Grills (3)
Bae A (2)
Charcoal Grates (3)
Long Legs (2)
Table Brackets (1set)
Wheels (2)
Firebox Bracket
Bae B (2)
Bae C
Wheel Axle
Wire Rack
Front Table
Wheel Legs (2)
Ash Tray
Thrmometer (2)
Firebox Lid Stooper
Ash Tray Handle
Fixture Plate
Fire Bootom
Air shutter
Firebox Charcoal Grate
Firebox Chooking Grills (2)
Firebox Top
Grill Bracket (2sets)
Firebox Lid Handle
Small Warming Grill
Adjustable Shaft
Grease Can Holder
Firebox Lid
Little Pad (2)
Small Lid
Air Vent
Bucket
NO. Name NO. Name

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STEP 1
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STEP 2
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STEP 3
Slide the lids off the hinge pins
chamber small lid (part 40)
both the cooking chamber large lid (part 4) and cooking
Remove the hinge locking screws from the left hand hinge of
8*M6x15 MM bolts 8 flat washes 8-M6 nuts.
Attach both legs towards the rear of the Smover, using
standing position.
Place the cooking chamber (part 9) on the large lid end in a
chamber (part 9)
Attach wire rack to both front legs, then bolt legs to cook
Attach the wire rack to (part 20) both rear legs

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•Fit the wheel axle (part 19) through the holes in the short
wheel legs (part 22). Using a -M12 lock nut, firmly attach the
wheels (part 15) onto the wheel axle (19)
STEP 4
•Using 4-M6x15mm bolts and 4-M6 nuts, firmly fit the sealing
gasket (part 7) to attach the smoke stack (part 6) to the end of
the cooking chamber (part 9)
•Use 4-M6x15mm bolts and 4/M6 nuts to insert the side handle
(part 8) to the same end of the cooking chamber (part 9)
STEP 5
•Use the dome nut and spring supplied with the smoke stack
to attach the smoke stack damper (part 3) to the smoke stack
(part 6).
STEP 6
•With the help of extra hands, lift the smoker and place it onto its
legs. Minimize stress to the wheel legs.
•Insert the grease can holder (part 37) via the hole in the bottom
of the cooking chamber (part 9). Ensure that it hangs under the
cooking chamber (part 9).
STEP 7

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•Use 2-M6x15mm bolts to attach the firebox bracket (part 16)
to the wheel legs (part 22).
STEP 8
•Using 1-M6x15 bolt & 1-M6 nut, attach the firebox lid stop (part
25) into the slot near the opening on the firebox top (part 32).
STEP 9
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STEP 10
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STEP 11
firebox base part (Part 28) using 6x M6x15MM bolts.
Turn the fire box top (Part 32) Upside down and fit the
between the head of the bolt and side of firebox.
holes at the side of the elliptical cut out leaving a Spau of 5MM
Turn the firebox upright again, Screw 2 -M6x15MM bolts into the

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STEP 12
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STEP 13
bolts & 2-M6 nuts into the firebox bracket (16).
4-M16x15MM bolts into the cooking chamber (9) and 2-M6x15
slots and resting against the firebox bracket (16). Secure using
the Firebox unit locating the 2-M6 bolt heads through the keyhole
At the end of the cooking chamber (9) with the elliptical hole, fit
8- M6x15 bolts.
Fit 4 x shelf brackets (2 pairs) to cooking chamber (Part 9) using

9
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STEP 14
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STEP 15
STEP 16
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open position.
Make sure the front shelf brackets (part 14) are in the
chamber (Part 9) using 4- M6x15MM bolts 4-M6 nuts.
Fit the front Shelf brackets (Part 14) onto the cooking
bolts 4-M6 lock nuts.
Place Air vent (Part 41) inside firebox and fit using 4-M6x15MM
and secure both ends with 2-M12 nuts.
Thread the handle pin through the wire ash handle (part 26)
1-M6x15MM bolt & 1-M6 lock nut.
Fit the air shutter (part 29) to the ash tray (part 23) with
tray handle (part 26) with 4-M6x15 MM bolts & 4 - M6 nuts.
On the ash tray (part 23) fit both left & right sides of the Ash
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STEP 18
•- Fit fixture plate (27) to the end of the firebox unit using
2-M6x15mm bolts.
- Fit hole cover (39) to either side of the cooking chamber using
a M6x15 bolt. These holes can be used to thread temp probes
through in to the cooking chamber to monitor meat
temperatures.
STEP 17
charcoal grates (part 30) in the firebox unit (part 28 & 32).
Attach the 2 firebox cooking grills (part 31) above the firebox
of the firebox unit (part 28 & 32).
Insert the firebox charcoal grate (part 30) into the bottom
into the cooking chamber (part 9).
Insert both the large and small warming shelf (part 5 &35)
( part 9) above the baffles (part 11, 17 & 18).
Attach the 3 cooking grills (part 10) into the cooking chamber
right to left -10-20-30-40MM gaps.
(part 12) in the cooking chamber (part 9). Basic set up from
Attach baffles (part 11, 17 & 18) above the charcoal grates
cooking chamber (part 9)
Insert the 3 charcoal grates (part 12) into the bottom of the

11
•Reattach the large lid (part 4) and small lid (part 39)to the
cooking chamber (part 9) and firmly secure them with the
supplied hinge locking screws.
•Use 2-M6x15 mm bolts to attach the firebox lid handle (part
34)to firebox lid (part 38)at the top and 2-M6 nuts below
STEP 19
STEP 20

12
STEP 21
STEP 22
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Fit firebox lid (part 38) onto the firebox unit and secure with the hinge looking screw.
This marks the completion assembly of your Longhorn Smoker
Firmly secure the lock nuts to cooking chamber
Insert the 2 thermometers (part 24) into the cooking chamber large lid (part 4) and small lid (part 39).
threaded end into the hole at the side of the box
Fit adjustable shaft (part 36) onto firebox lid (part 38) by screwing the

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• Your Longhorn Smoker is now ready for use.
• To prolong the life of your smoker, It is advisable to repeat this process on a yearly basis.
inside of the smoker for many cooks ahead.
smoker. This protective resin comes from the burning wood. It helps seal and add a protective coating to the
• After burning the fire for 2 hours or more, a shiny black coating (a protective resin) develops on the inside of the
• Be cautious, do not scrape or rub any surface during the curing process.
• Burn for at least two hours with all the lids closed. The longer and gradual the heat rises, the better.
150ºC.
(part 3) and Firebox Damper (part 29) half way. Ensure that the temperature rises gradually without exceeding
• Start a small fire in the Firebox (refer to the section on “Lighting Your Fire”). Open the Smoke Stack Damper
• Use 100% canola oil no additives to coat all the interior of the firebox and cooking chamber.
the product. Failure to follow these steps might cause damage to the finish.
To cure the finish and season the interior steel of the smoker, follow the following steps before using

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Remove ash after each use and oil interior as often as the smoker is used.
Treat the inside of the smoker like a cast iron skillet by applying cooking oil to any appearing rust
The Longhorn Smoker’s heavy duty steel construction extends the smoker’s life span.
Regularly check, empty, or replace the tin can under the grease hole.
Re-season with vegetable oil on a regular basis to prevent rusting from developing inside the smoker.
water and a non-abrasive scourer like brass brush.
Remove the porcelain coated steel cooking grills from the smoker after each use and clean them with warm, soapy
Cleaning of the smoker should only be done when the smoker is fully cooled.
area.
bin. Prolong the lifespan of your Longhorn Smoker by using a protective cover and store in a covered
allow the smoker and the ash to thoroughly cool before cleaning. Do not dispose hot ashes in a rubbish
any thickness of steel.It’s important to clean out any ash or coal that remains after cooking. However,
gets wet and holds moisture over time. Ash contains corrosive elements capable of rusting through
the lower charcoal grates and in the bottom of the Longhorn Smoker, will eventually cause rust as the ash
damage. The primary cause of rust damage is failure to remove ash after each use. Allowing ash to sit on
from the weather can also lead to unnecessary rusting. Most people confuse rust-out as burnt out
The major cause of rusting is cooking with a fire that’s too hot. Inadequate maintenance and protection
NEVER USE WATER TO HOSE OUT THE SMOKER

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NEVER USE SMOKER WITHOUT THE ASH DRAWER IN PLACE.
NEVER REMOVE THE ASH DRAWER WHILE CONTAINING HOT COALS OR HOT ASH.
15
Remember to wear protective BBQ mitts when lighting the fire.
paper to light the wood. Add larger pieces of woods to increase the fire as it burns.
When starting the fire with wood, start with small, dry pieces of about 30cm. Use firelighters or
Chamber door.
When lighting the fire, allow enough air to enter the smoker by opening the Firebox or Cooking
Light the firelighters so that the charcoal can start burning. The moment the coals have a light
of the fire and pile the charcoal on top in a pyramid form.
to start a charcoal fire, place two or three firelighters on the charcoal grates at the proposed site
Allow the fire to burn properly for about 30-45 minutes before cooking. When using lump charcoal
guarantees a much better result when compared with gas.
using gas. Take time to prepare the fire prior to cooking. Cooking with charcoal and wood
When cooking with charcoal and wood, it’s crucial to be patient as this is more complicated than
Remember to wear protective BBQ mitts when lighting the fire.
left undisturbed in this initial lighting process.
The moment the coals have a light coating of grey ash, you can start cooking. The coals should be
much air in as possible.
Ensure that the Firebox or Cooking Chamber door are kept open when lighting the fire to allow as
Place the charcoal starter over the fire.
Put three firelighters on the charcoal grate where you plan to build the fire and Light the firelighters
Place charcoal into the charcoal starter
process. This may take up to about 45 minutes.
coating of grey ash, you can start cooking. The coals should be left undisturbed in this initial lighting

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The Cool Zone: This has no coals and it is used for warming.3.
The Medium Zone: This is a single layer of coals which is used for cooking the food.2.
juices.
The Hot Zone: This is a double layer of coals which is used for initially searing of food to seal in all the 1.
control.
Spreading your coals into three temperature zones on the charcoal grate allows you to get better heat
to avoid any burns as the coals will be extremely hot.
When spreading the coal, use a small shovel or some long handled tongs. Remember to wear a BBQ mitt
Lightly spray the cooking grills with oil before you start cooking.
coals.
charcoal grate, the cooking grills should be placed on top to enable you place the food directly above the
To set the Longhorn Smoker for direct grilling, the charcoal should be spread across the bottom of the
to grill foods. It offers you a great capacity especially when you have to cater for large crowds of people.
fillets, hamburgers, fish and vegetables.
Direct cooking refers to a high heat method which is best used for searing steaks, sausages, chicken
.
Both the Firebox and the Cooking Chamber has charcoal grates and cooking grills and can be used
acid content which can impact an acrid flavour.Wildfire recommends the use of 100% natural wood.
the food. Barks should be removed or burned off before adding food to the smoker as barks contain a high
treated, painted or stained wood should never be used in the smoker as they give off toxic fumes that taint
is advisable to use seasoned hardwoods like Iron bark, red gum , Oak and any of the fruit woods. Pine or
The fire should be built in the Firebox on top of the charcoal grate when smoking foods. When using wood, it
When smoke-cooking, the temperature should range between 100ºC – 125ºC.
wait.
Chamber smoke-cook the food, adding great flavour. Although this process takes longer, is well worth the
The smoke and heat passes indirectly through the opening between the Firebox and the Cooking
When smoking or slow cooking, build the fire in the Firebox and cook the food slowly in the Cooking Chamber.

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FOR OUTDOOR USE ONLY
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and smoke to escape, extending the cooking time needed.
Avoid opening the lids on the cooking chamber to check food during the smoking process as this allows heat
process to regulate air flow in conjunction with the Air Damper.
used when first starting the fire to allow more oxygen into the fire, or can be used during the cooking
of the firebox is also an adjustable shaft. This is a handy feature to keep the firebox door open. This can be
making the fire burn hotter and faster the hotter the fire gets, the cleaner it will burn Installed on the side
Damper should be opened at least half way. The wider the Air Damper opens, the more querters
Once the smoker is up and running, plenty of air is needed to keep the fire burning clean. The Air
temperature.
stage, the Air Damper should be half close until the temperature stabilises on the hotter side of the target
open from the start up until the cooking chamber is close to reaching the desired cooking temperature. At this
The firebox Air Damper is the major tool for controlling cooking temperatures. The Air Damper should be wide
fire.
Smoke Stack Damper should be fully open when using the Longhorn Smoker, especially when establishing the
Note: The Smoke Stack Damper is just a rain cap and should never be used for temperature control. The
smokers
A combination of fuel load, fuel type as well as air intake in the firebox controls the temperatures in offset
using the baffles to regulate the temperature as desired.
dampen and reduce the heat on the cooking grates which are closest to the firebox side. This can be experimented
should be moved, eliminating hot spots or creating different heat zones as needed by the user. The aim is to
They are placed above the charcoal grates. To adjust the heat and flow of smoke inside the cooking chamber, the plates
Wildfire provided heat management baffle plates which should be used in the smoker. The plates are part 11,17 and 18.

For more comprehensive instructions on how to cook with the Longhorn Smoker and to obtain tailored
recipes, visit our website at www.wildfiresmokers.com.au
It’s important to use only original parts. This protects the warranty coverage for parts replaced under warranty.
If you have any question regarding service or spare parts, please contact us [e-mail]